The production method of Champagne, the regional differences, and the labelling terminology can be daunting to most of us. How should we choose a glass of suitable champagne? Then what we should pay attention to when choosing champagne? 

Sweetness: All champagne will be marked with a word for sweetness.

1. Brut Nature (natural dry): Lowest sugar content, only 0-3 g/L of residual sugar

2. Extra Brut: Residual sugar is 0-6 g/L (0.6% sugar)

3. Brut (natural dry): no sweet taste, no more than 15 g/l of residual sugar (1.5% sugar)

4. Extra-Dry: slightly sweeter than natural dry, with the residual sugar content of 12-20 g/L (1.2-2% sugar content)

5. Dry: Can taste a little sweet, residual sugar is 17-35 g/L (1.7-3.5% sugar)

6. Doux (sweet): relatively sweet, very rare now, the residual sugar is more than 50 grams per litre (more than 5% sugar) 

There are three main types of grapes used to make Champagne: Chardonnay, Pinot Noir and Pinot Meunier. For those who know Champagne, there are also 4 rarer types of grape: Arbane, Pinot Blanc, Petite Meslier and Fromenteau (also known as Pinot Gris). 

Blanc de Blancs

This is white champagne made from 100% white grapes. The blanc usually has more lemon and apple-like fruit flavours. There are exceptions, for example for some very rare species, such as Pinot Blanc, Petite Meslier and Arbane. 

Blanc de Noirs

This is a white champagne made from 100% black grapes, that could be found in a combination of Pinot Noir and/or Pinot Meunier, usually with more strawberry and white raspberry flavours. 

Rosé

Rosé is usually made by blending white champagne with a small amount of red Pinot Noir or Pinot Meunier and has fruit flavours such as strawberry and raspberry on the palate. It doesn't take a lot of red wine to make rosé champagne, and some producers use no more than 10 per cent Pinot Noir in their rosé.

Lydia Zhao POINT PLUME