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Champagne is manufactured not from one or ten wines, but from as many as 60 wines. They truly are based on two red grapes and one white - pinot meunier, pinot noir and chardonnay. Most Champagnes have minimal levels of Pinot Boutique, compared to another two grapes. Every blend usually contains only 5% to 20% of pinot meunier. There are quite a number of Champagnes who even eliminate pinot meunier.

The wineries blend their chosen grapes until a range of wines are done. The spectrum of flavors and textures starts from light-bodied Champagnes to full-bodied ones. The former types are usually characterized with acidity that is fine and citrusy and flavors that are delicate and even creamy. The latter types have dense textures with hints of custard and have toasty, vanilla flavors.

Some wine drinkers who love spiky, light and vibrant Champagnes with lots of zing will find the fuller styles an excessive amount of. In the same manner, those who love toasty, rich and creamy Champagnes could be unsatisfied with lighter Champagnes.

Every Champagne maker blends grapes so that he will produce the same taste and style every year. Champagne houses that make full-bodied styles frequently work with a larger percentage of pinot noir grapes and rely on vintners famous for yielding fuller-bodied wines. Houses that concoct lighter styles use more of the white grapes and rely on vineyards that produce delicate wines. However, it ought to be remembered that the lightness or fullness refers to the human body of the wine and never, by any means, implies its sweetness.