This medieval saying gives everyone the right to their own taste, which they are not allowed to impose on others - all tastes are found in nature. This insight is found in all cultures. In Holland, they say "Smaken verschillen", in Spain, there is the proverb "Sobre gustos y colores, no discuten los doctores". Champagne also follows this universal rule. And so, the Comité de Champagne confirms that a commercial standardization of a color designation for "Champagne" is not possible. Here are its arguments:
"The color champagne does not exist. Champagne wines offer such diverse nuances that it is impossible to assign this name to a specific color."
A rich color palette
Since Louis XIV, the wines from Champagne have sparkled on the white tablecloths of the world's finest tables. Their nuances range from deep rosé, already evoking raspberry nectar, to the copper-red of royal topaz, to the pale yellow of pear. This rich color palette is partly explained by the large number of grape varieties used in Champagne. Chardonnay wines are pale blonde, Arbanne straw yellow with green reflections, Petit Meslier is reminiscent of mirabelle plums, Blanc Vrai and ripe pear, Pinot Noir and Pinot Meunier are golden with occasional copper tones.
And that's not all: these nuances change depending on the vintage and sun exposure. In warm years, which we are experiencing more and more often, the colors are more intense. The age of the wine also plays a role. A young Blanc de Blancs shimmers with green reflections; it will develop into an amber-yellow over the years. A young "bread-golden" Blanc de Noirs transforms into a mature, red-golden wine with copper tones.
Unadulterated pleasure
Pinot Noir and its relatives, Pinot Meunier, are red grapes. The juice is white, but it is always more or less colored by anthocyanin pigments, which are found in the skin of every berry, as in cherries or mulberries.
If little sulfur is added to the champagnes and they are not filtered, the aromas, taste, texture, and colors are optimally preserved. This diversity of aromas and taste is a richness. Too much sugar makes it heavy, too much sulfur dulls the nose and dries out the mouth, too much filtration diminishes the wine.
So winemakers want to use what the fruit gives: its aromas, its taste, and its colors; and should we be any different:
Long live diversity!
Discover Champagne by color:
We wish you enjoyable moments and thank Champagne Drappier for kindly providing the text of this newsletter!
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English version
"The
color champagne does not exist. As champagne wines have so many
nuances, it is impossible to assign a specific color to them."
Therefore, the Champagne Committee confirms that there can be no commercial standardization of a color name for "Champagne".
The
most important parameter that determines the color of Champagne is the
grape variety. Vinification and ageing also play a role in the color of
Champagne wines.
Their
color nuances range from deep rosé, which already evokes the raspberry
nectar, to the copper-red of the royal topaz, to the pale yellow of the
pear.
This rich palette of colors is partly explained by the large number of grape varieties that are processed in Champagne.
Chardonnay
wines are pale blonde, Arbanne is straw yellow with green reflections,
Petit Meslier is green reflections, the Petit Meslier is reminiscent of
mirabelle
plums, the Blanc Vrai and ripe pears, the Pinot Noir and the Pinot
Meunier, are golden with occasional copper tones.
