Blanc de Noirs

What it is

'Blanc de noirs' is French for 'white from blacks': a white wine made exclusively from black grapes. In Champagne it is made from Pinot Noir, Pinot Meunier or both, and is associated with areas such as the Montagne de Reims and the Côte des Bar for Pinot Noir, or the Vallée de la Marne for Meunier. It is also made in other sparkling-wine areas, such as Burgundy, Trentino or Oltrepò Pavese, mostly from Pinot Noir. It usually shows more body, structure and vinosity than a blanc de blancs, with notes of red apple and red berries, and sometimes a faint golden or coppery tint.

How it is made

In most black grapes the colour is in the skin and the pulp is colourless, so the grapes are pressed gently and quickly, often as whole bunches, to separate the juice from the skins before it picks up colour. From there, the second fermentation follows each area's method; in Champagne, the traditional method in bottle. A blanc de noirs is not a rosé: a rosé seeks colour, whereas here it is avoided.

What to serve it with

• Roast poultry
• Iberian ham
• Mushroom risotto
• Aged cheeses
• Tuna and oily fish

On the wine list

• Explain it in one line: many guests don't expect a white sparkling wine made from black grapes, and it is a good talking point on the floor.
• Thanks to its body, it often works better at the table than as an aperitif: suggest it with poultry, mushrooms or light main courses, by the glass or by the bottle.
• If the list has several Champagnes or sparkling wines, place it next to a blanc de blancs so guests can compare styles.