What is a Blanc de Noirs Champagne?

What is Blanc de Noirs Champagne?

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A Blanc de Noir, or “white of blacks”, is a Champagne produced using Pinot Noir or Meunier, or a blend of the two. Most Blanc de Noirs are in fact clear wines, as in Champagne the grapes are pressed quickly and gently in the vineyard, resulting in a clear wine. The red color of the grapes exists in the skin only, with the pulp being clear. When the skin is separated from the pulp in the pressing process, the resulting juice is clear.

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Alyse Mizia on Instagram
Alyse Mizia
Alyse Mizia
Champagne Specialist at Moët Hennessy
Alyse comes to her current position as Champagne Specialist representing the family of Moët Hennessy Champagnes, from as she likes to say, “the ground up”. With a BS in Viticulture and Enology from Cornell University, and a post-graduate degree in Hospitality Management, she has gotten exposure to many aspects of the wine industry, and brings a strong background in technical knowledge to the position.

Prior to becoming a Champagne Specialist, Alyse worked as a Beverage Manager & Sommelier, guiding highly successful programs in Manhattan at The Standard and Crosby Street Hotel. Alyse has also been a manager at Fairmont Hotels, helping to position food & beverage programs at The Fairmont San Francisco and the famed Champagne Bar at The Plaza, NYC. Outside of work, Alyse enjoys equestrian sports, downhill skiing, and of course Champagne, her passion. She is pursuing the Master of Wine, and has thus far achieved WSET Diploma Level.
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http://www.legsandlees.com

Alyse comes to her current position as Champagne Specialist representing the family of Moët Hennessy Champagnes, from as she likes to say, “the ground up”. With a BS in Viticulture and Enology from Cornell University, and a post-graduate degree in Hospitality Management, she has gotten exposure to many aspects of the wine industry, and brings a strong background in technical knowledge to the position. Prior to becoming a Champagne Specialist, Alyse worked as a Beverage Manager & Sommelier, guiding highly successful programs in Manhattan at The Standard and Crosby Street Hotel. Alyse has also been a manager at Fairmont Hotels, helping to position food & beverage programs at The Fairmont San Francisco and the famed Champagne Bar at The Plaza, NYC. Outside of work, Alyse enjoys equestrian sports, downhill skiing, and of course Champagne, her passion. She is pursuing the Master of Wine, and has thus far achieved WSET Diploma Level.


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