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Champagne is manufactured not from one or ten wines, but from as many as 60 wines. They are based on two red grapes and one white - pinot meunier, pinot noir and chardonnay. Most Champagnes have minimal amounts of Pinot Boutique, compared to the other two grapes. Every blend usually contains only 5% to 20% of pinot meunier. You can find a large number of Champagnes who even do away with pinot meunier.

The wineries blend their chosen grapes until a variety of wines are done. The spectral range 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 a lot of zing will discover the fuller styles too much. Just as, those who love toasty, rich and creamy Champagnes would be unsatisfied with lighter Champagnes.

Every Champagne maker blends grapes in a way that he will produce exactly the same taste and style annually. Champagne houses that produce full-bodied styles usually 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 depend on vineyards that produce delicate wines. But it should be remembered that the lightness or fullness refers to your body of the wine and not, at all, implies its sweetness.