The traditional blend of champagne comprises three grape varieties: two red grapes, Pinot Noir and Pinot Meunier, and one white grape, Chardonnay. To create the most popular, traditional blend, these three grapes are combined during the production process to create a balanced sip that borrows structure from the noir, a juicy fruitiness from the Meunier, and a clear, crisp palette from the chardonnay."It’s 9.45am, but that hasn’t stopped Ben from uncorking a bottle, and pouring me a tulip-shaped glass"
Vines ripening in the sun. Photo: Sven Wilhelm
Glasses of Brut d'Argent being poured. Photo via Pixabay
Ben and Melanie Tarlant, out in the field. Photo: Courtesy of Champagne Tarlant
The clay pots used for the Tarlant's unusual ageing process. Photo: Courtesy of Champagne Tarlant
A lush, verdant French field, with rows and rows of grapevine. Photo via Unsplash
Crates of recently-harvested Leclerc Briant white grapes. Photo: Courtesy of Leclerc Briant
“The inside of this barrel is gold,” Hélène proudly explained. “The objective of the winemaker is to find the best way to make champagne, and gold is the most precious metal for biodynamic wine, which we specialise in. This will bring something entirely different - a different energy to the wine,” she said.If independent producers are defined by experimentation, what does innovation mean to the grand champagne houses along Avenue de Champagne, Epernay’s central tourist attraction? I meet with Florent Roques Boizel, of Boizel Champagne, a mid-sized house on the Avenue with a considerable following."Boizel’s cuvée casts aside the rules about Pinot Noir being a balancing act in champagne, bringing it forward as a solo voice"
Florent Roques Boizel, the head of Boizel Champagne. Photo: Courtesy of Boizel Champagne