Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
12.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Serious grower producer Champagne that blends 50% recent vintage wine along with 50% reserve, resulting in an attractive balance of freshness, and mature complexity.
GRAPE VARIETAL(S)
Meunier
35%MOON-Yere
Meunier, also known as Pinot Meunier, is a red grape variety primarily grown in the Champagne region of France, named for the flour-like appearance of its grape leaves. It is valued for its fruity profile, featuring flavors of red berries and plum, and its ability to add softness and approachability to Champagne blends.
Pinot Noir
35%Pee-NO NWAR
Pinot Noir is arguably the most revered grape variety in the world with origins in Burgundy, France where the best expressions can still be found. Pinot Noir is not only a tough grape to grow, it also shows miniscule differences in terroir arguably more than any other grape variety. Stylistically, it is generally higher in acid and lower in tannin but can vary depending on the location, and winemaking technique. It is very versatile with food, and shows a range of flavor from red and black fruit, floral, spice, earth, and mineral qualities.
Chardonnay
30%Shar-do-NAY
Chardonnay may be the most versatile white wine grape, often seen as a blank canvas. It displays various flavors and aromas depending on where it is grown and more specifically, how it is made. It can range in Palate Character from Bright & Crisp to Rich & Full depending on the climate. It is also particularly malleable and highly affected by winemaking choices like as malolactic fermentation, lees stirring, barrel fermentation and ageing practices.
Jean-Baptiste Geoffroy and his father René are the fifth generation to farm their 14-hectare estate in the Vallée de la Marne, but it was not until the 1970s that they decided instead of selling their grapes to make their own Champagne.
The Geoffroy is easily distinguishable because of the lush green grass in between vine rows. They practice sustainable farming, never using pesticides or herbicides, which is not all that common in Champagne. Their vines average over 20-years-old, with some dating back to 1926.
The wines combine meunier, pinot noir, and chardonnay, in differing amounts depending on the blend, to create Champagnes with expressive character and great energy.
Peach
Apple
Mineral
Sparkling
