The Grapes Behind the Bubbles: Chardonnay, Pinot Noir, and Meunier

Champagne is often a blend, and not just of vintages, vineyards, or producers. It’s usually a blend of grapes. Chardonnay, pinot noir, and meunier are the three primary varieties behind nearly every bottle.

Not always, though. Some champagnes, called blanc de blancs or blanc de noirs, rely on just one or two. These single-varietal wines reveal the unique personality of each grape, unblended and uncompromised.

But whether solo or in harmony, these three grapes are the building blocks of champagne’s character.

Chardonnay

The elegance. The edge. The longevity.

Chardonnay brings finesse. It’s the grape that adds tension, acidity, and freshness. When you feel a champagne dancing on your palate—light, crisp, maybe with a whisper of lemon peel or chalky minerality—that’s chardonnay talking.

It thrives in the Côte des Blancs, where the chalk-rich soils pull out its most electric traits. Growers here often lean heavily on it. So do vintage champagnes meant to age gracefully.

Chardonnay-driven champagnes are typically:

Light and precise
Citrusy and floral
Built to evolve in the cellar

Think: white flowers, lemon zest, green apple, crushed oyster shell.

Pinot Noir

The backbone. The muscle. The soul.

Pinot noir gives champagne its depth. It brings body, structure, and red-fruited weight. It’s especially at home in the Montagne de Reims and the Côte des Bar, where cooler climates let it ripen slowly and retain its freshness.

A champagne with a high proportion of pinot noir tends to feel broader and more powerful in the mouth, but still lifted. It’s often used in blends to add intensity and drive.

Pinot noir contributes:

Red berry aromas
Firm structure and grip
Subtle tannic edge

Think: cherry, raspberry, spice, even a hint of toast or forest floor with age.

Meunier

The charmer. The connector. The hidden gem.

Long considered the workhorse grape, meunier is finally getting the respect it deserves. It ripens earlier and handles frost better than the others, which is why it’s so common in the Vallée de la Marne. But beyond its practicality, meunier brings its own magic to the blend.

Meunier adds:

Fruitiness and roundness
Supple texture
Mature flavors earlier

Its wines are often less austere in youth, more approachable right out of the gate. Some growers now bottle 100% meunier cuvées, and they can be stunning.

Think: plum, wild strawberry, baking spice, and soft floral notes.

Blending the Trio

Most champagnes use all three grapes in some proportion. Why? Because each brings something essential.

Chardonnay lifts.
Pinot noir grounds.
Meunier smooths.

Understanding these grapes isn’t just for sommeliers or wine nerds. It’s for anyone who wants to know why their favorite bottle tastes the way it does.

And if you’ve never tried a champagne made from just one grape, look for terms like blanc de blancs (100% chardonnay) or blanc de noirs (pinot noir and/or meunier). It’s a great way to taste the personality of each variety, unblended and unapologetic.

Most people just pop the cork and enjoy. But if you’re reading this, you’re the kind who wants to know. That’s why we’re here. To drink better. To drink smarter.

Even on a Tuesday.

— Pops

Big vs. Small: Why Grower Champagne Tastes Different

By beverageretailgroup • August 7, 2025

Most people don’t realize this, but not all champagne is made the same way—or by the same kind of people. Wtalk into almost any wine store, and you’ll see the big names: Veuve Clicquot, Moët & Chandon, Dom Pérignon. They’re familiar. Often beautifully packaged. And widely available. These are the large houses, officially known as Négociant Manipulant , or NM. Then there’s a quieter category of producers—growers who farm their own grapes and make the wine themselves. These bottles often have names you’ve never heard of. Maybe a plain label. Maybe a hand-written vintage. These are Récoltant Manipulant , or RM. And in many cases, they’re joined by small Coopérative Manipulant producers—co-ops run by groups of growers who work collectively but still keep quality and identity front and center. Together, these are the people crafting wine from their own land. They’re not chasing global brand recognition. They’re trying to express something real. So what’s the difference? Let’s start with scale. NM producers source grapes from hundreds, sometimes thousands, of different vineyards across the Champagne region. They buy fruit. They blend across villages. And they make wine in quantities that can reach into the tens of millions of bottles per year. Think of it like a luxury factory. Efficient. Engineered for consistency. Moët makes more bottles in a single year than all RM producers combined. RM and small CM producers operate on a whole different level. They farm the grapes. They know the vines. They make the wine themselves, or work with neighbors who do. It’s hands-on, deeply personal, and often passed down through generations. Some produce just a few thousand bottles a year. That alone doesn’t make the wine better or worse. But it does make it different. Here’s what changes:

Welcome to Champagne Tuesday