Pinot Meunier

Pinot Meunier is a variety used mainly in the Champagne region as an ingredient in Champagne, accounting for over 30% of all Champagne grapes. As its name suggests, this variety is also a member of the Pinot family and was born as a mutation of Pinot Noir.

The majority of the grapes are grown in Champagne, where they are used to make Champagne, but smaller amounts are used in the Loire in the AOC Orléans for red and rosé wines, and in the AOC Touraine for rosé wines. A very small amount is also grown in Burgundy.

Although the vines are of moderate vigor, they are very resistant to winter frosts, which is why they can withstand the cold winters of the Champagne region. They are a clayey variety, and unlike most grapes, they prefer fertile, moist soil.

However, compared to Pinot Noir, it is lighter in color, has a lower alcohol content, and lacks delicacy, so for a long time it was not chosen much by wine grape growers. However, recently it has been gaining attention, with some producers discovering its merits and producing Champagne made from 100% Pinot Meunier.

Smooth and fruity, Pinot Meunier's softness helps to bridge the two very different varieties that make up Champagne: Pinot Noir and Chardonnay.

It has a fruity aroma, with aromas of raspberry and apple. When used as a red wine or rosé wine, it produces a very light type.

Pinot Meunier, enjoyed as champagne, can be enjoyed with a full course meal, from toasts to appetizers to the main course, due to its powerful flavor. Be careful, however, that if you use light seasonings or ingredients, the champagne will overpower them.

Red and rosé wines, with their light and fruity flavor, are also great for buffets and picnics with a variety of dishes, and they also go well with grilled chicken.