Major grape varieties:

Pinot Noir for power and structure

Chardonnay for elegance and longevity

Pinot Meunier for fruitiness and roundedness

* two different attitudes towards Pinot Meunier:

1) P.Meunier is not a ‘NOBLE’ variety (no Grand Cru for P.Meunier), thus try to avoid P.Meunier for deluxe cuvee / prestige cuvee, e.g., Henriot, Duval Leroy, etc.

2) P.Meunier is charming and adds complexity and roundedness to the blend, e.g., Krug, Alfred Gratien, etc.

Varietal styles:

-Blanc de Blancs: 100% Chardonnay

Sub-styles:

1) 1^st fermentation in oak casks (e.g., Krug Clos du Mesnil => Burgundy), or,

   in stainless steel vats (e.g., Salon =>Chablis);

2) No malolactic fermentation (MLF) (Salon), or,

   always undergoes MLF (Delamotte)

-Blanc de Noirs: 100% P.Noir and/or P.Meunier (more 100% P.Noir wines than 100% P.Meunier wines)

Sub-styles:

1) big, rich and full-bodied: Bollinger VVF (from pre-phylloxera ungrafted P.Noir vines and overripe grapes);

2) elegant and balanced: Billecart Salmon Cuvee St. Hilaire; and the most expensive new-release champagne in the world – Krug Clos d’Ambonnay 1995

-Rose:

Sub-styles:

1) blending of white and red base wines before bottling for 2^nd fermentation

   => delicate and elegant, e.g., Billecart Salmon Rose, Dom Perignon Rose;

2) the rare and traditional 'saignee' method – maceration (Pinot Noir skin contact)

   => fuller body, more intensity, e.g. Laurent Perrier, Drappier

Styles related to dryness / sweetness:

Brut Zero / Brut Nature / Extra Brut / Zero Dosage: popular in U.K.

Brut: most common in market

Sec: Veuve Cliquot Ponsardin Rich Reserve Vintage – subtle sweetness, suitable for

     Asian cuisine

Demi-Sec: good match with desserts