Blanc de Blancs

What it is

'Blanc de blancs' is French for 'white from whites': a white wine made exclusively from white grapes. The term is most closely associated with Champagne, where it almost always means a 100% Chardonnay wine, with the Côte des Blancs as its emblematic area, but it also appears on Cava, Crémant, Franciacorta and sparkling wines from other countries. It usually shows citrus, green apple and white flowers, with marked acidity and a finer, tauter profile than sparkling wines that include black grapes. With long lees ageing it usually develops notes of toast, pastry and nuts.

How it is made

It is made like any sparkling wine from its area, but only from white grapes; in Champagne the rules allow other minor white varieties, though in practice almost all are Chardonnay. In Cava the classic white grapes are Macabeo (Viura), Xarel·lo and Parellada, and in Franciacorta the Satèn category is made only from white grapes. The term can also appear on still wines, but it is used mainly for sparkling wines.

What to serve it with

• Oysters and shellfish
• Sushi, sashimi and ceviche
• Grilled white fish
• Aperitifs and light fried food
• Goat's cheese

On the wine list

• Show 'Blanc de Blancs' and the grape on the wine list: it guides guests looking for a fine, fresh, citrusy sparkling wine.
• It often works very well by the glass as an aperitif and with shellfish; those with long lees ageing can also stand up to more elaborate dishes.
• Don't confuse it with any white sparkling wine: many Champagnes are white but made from black and white grapes, and are not blanc de blancs.