Blanc de Noirs — "white from blacks" — is one of Champagne's most fascinating paradoxes: a white wine made entirely from red-skinned grapes, either Pinot Noir, Pinot Meunier or a combination of both. The winemaker presses the grapes very gently and quickly to extract the juice before the skins can impart colour. The result is a pale, golden wine with significantly more body, structure and generosity than Chardonnay-based Champagnes.
Pinot Noir vs Pinot Meunier: Différent Characters
When made from Pinot Noir alone, a Blanc de Noirs shows red apple, wild strawberry and a firm, grippy backbone. The Montagne de Reims, with its grand cru villages like Bouzy and Verzy, is the traditional source for Pinot Noir of this quality. Bollinger Vieilles Vignes Françaises, sourced from ungrafted old vines in Aÿ, is perhaps the most celebrated example — rare, powerful and deeply mineral. When Pinot Meunier dominates, the style tends to be rounder, softer and earlier-drinking, with stone fruit and a generous, creamy texture.
How to Pair Blanc de Noirs at the Table
Because of its weight and structure, Blanc de Noirs is one of the most food-friendly styles in Champagne. It pairs naturally with roast chicken, guinea fowl, pork tenderloin and creamy mushroom dishes. Richer expressions stand up to veal, mild game and matured semi-hard cheeses. Unlike a délicate Blanc de Blancs, a Blanc de Noirs does not get overwhelmed by strong flavours. Ruinart Blanc de Blancs is often held up as a benchmark for finesse in its category, but for power and character, seek out grower Blanc de Noirs from producers in the Montagne de Reims for some of the most distinctive and rewarding bottles in all of Champagne.
