5 kinds of champagne every hostess needs to know

The holidays are the time to pull out all the stops and nothing beats a bottle of bubbly. With so many champagnes to choose from (and the cryptic phrases on the labels don’t help), we unravel the mystery behind the vocabulary of champagne labels

The vocabulary of champagne labels — demystified!
Image: ©isak55/

Blanc de noirs

Best paired with: caviar and cured meats

On a champagne bottle, this phrase indicates the use of Pinot Meunier or Pinot Noir grapes. Both of these varieties are red grapes with white juices. Surprising though it may seem, champagne may indeed be made from red grapes. A "Blanc de noirs" champagne may combine Pinot Noir and Pinot Meunier for a powerful and heady wine, or may contain only Pinot Noir.

Blanc de blancs

Best paired with: oysters and fish

Like the "Blanc de noirs," the phrase "Blanc de blancs" indicates the grape variety used — in this case, Chardonnay.  A white grape with white juices, Chardonnay typically produces crisp, elegant wines. Sometimes described as feminine, wines made with the Chardonnay grape are ideal for accompanying refined dishes.

Millésimé or Vintage

Best used for: pairing with refined dishes and celebrating momentous occasions

In addition to blending different grape varieties, the winemakers of Champagne often blend wines made from the harvests of different years, a practice that sets them apart from other French producers. Champagne producers keep a reserve of wine in their cellars to carry over the aromas from one year to the next. But sometimes, namely when the harvest has been of an exceptional quality, they choose to make wine from the grapes of a single year. These wines are labelled either as "Millésimé" or "Vintage."

Brut nature

Typically found under the name of the Champagne house or winemaker on the label, the phrase "Brut nature" or "Zéro dosage" indicates a minimal amount of sugar added in the last step of the vinification process. Depending on the dosage, champagne may be brut (dry), demi-sec (semi-sweet) or doux (sweet). When less than 3 grams of sugar are added per litre, the champagne is labelled as "Brut nature." Champagnes with this distinction are known for particularly pronounced flavors, which permeate the palate.


Those with an eye for detail may have noticed several different abbreviations on champagne labels. All of these two-letter designations describe the producer's professional profile. To simplify, the wine may be produced by a champagne house that purchases grapes from growers or by individual winemakers who grow their own grapes. Generally speaking, these abbreviations may provide an initial idea of the champagne's character. Champagne from an individual winemaker (RM for "récoltant manipulant") is more likely to stand out for a unique character and a reflection of "terroir," as it is more likely to be made of grapes from only one or two harvests.