{"id":11307,"date":"2024-07-02T11:30:00","date_gmt":"2024-07-02T09:30:00","guid":{"rendered":"https:\/\/www.abele1757.com\/?p=11307"},"modified":"2024-06-25T18:03:31","modified_gmt":"2024-06-25T16:03:31","slug":"the-genesis-of-champagne-mastering-the-art-of-blending","status":"publish","type":"post","link":"https:\/\/www.abele1757.com\/en\/journal\/champagnes\/the-genesis-of-champagne-mastering-the-art-of-blending\/","title":{"rendered":"The Genesis of Champagne: Mastering the Art of Blending."},"content":{"rendered":"\n

In the prestigious world of champagne, blending is a delicate yet essential art. Our Cellar master, Etienne Eteneau, gives us a fascinating insight into this complex process at Maison Abel\u00e9 1757. Through his explanations, discover how he creates cuv\u00e9es that tell a unique story every year. From the rigorous selection of clear wines to the elaboration of each cuv\u00e9e, immerse yourself in the subtleties of blending that bring Abel\u00e9 1757 Champagnes to life and reflect the stylistic signature of our historic house.<\/em><\/p>\n\n\n\n

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How is Champagne Abel\u00e9 1757 blended? How does your philosophy reflect the house’s unique style?
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When spring begins, we begin to identify and characterize the wines. During this tasting, it’s essential to keep in mind two key elements: the style of the cuv\u00e9es and the ability of the wines to age for three, four, five or even ten years. For a champagne house with over 250 years of history, it is essential to maintain this tradition of great blending, while adding a touch of modernity.
Blending is one of the key moments in the creation of a cuv\u00e9e, as important as harvest is. At Abel\u00e9 1757, our tradition is based on combining the finest terroirs of Champagne with the noble grape varieties. This marriage offers us an impressive range of clear wines, such as the Chardonnays from “C\u00f4te des Blancs”, “Vitryat” and “S\u00e9zannais”, or Pinot Noir from “Verzy”, “Verzenay” and “Les Riceys”\u2026 Each year, we carefully preserve a fraction of these still wines to add to our library of reserve wines.<\/p>\n\n\n\n

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Champagne is a sparkling wine, yet you speak of clear wines. Can you explain the difference?<\/h3>\n\n\n\n

Once the grapes are harvested, they are vinified in the winery. At the end of the alcoholic and malolactic fermentations, these juices are transformed into “clear wines”. At this stage, they are still wines, i.e. not sparkling.
On their own, they can be used to make vintage cuv\u00e9es such as Le Sourire de Reims Brut or Le Sourire de Reims Ros\u00e9. Combined with reserve wines from previous years, they can be used to elaborate non-vintage cuv\u00e9es such as Brut, Ros\u00e9 or Blanc de Blancs.
The foam appears thanks to a second alcoholic fermentation. For champagne, this stage takes place in the bottle. During this fermentation, the yeasts convert the sugars from the “liqueur de tirage” into alcohol and carbon dioxide. Trapped in the bottle, this gas increases the pressure and transforms the still wine into a sparkling wine.<\/p>\n\n\n\n

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How do you decide which blends to make for each cuv\u00e9e?
Is it the same rule every year?<\/h3>\n\n\n\n

There are no strict recipes for blending, except for the percentage of each grape used. Tradition persists to ensure that the style is respected. For Le Sourire de Reims mill\u00e9sim\u00e9 Brut, the blend is 60% Chardonnay, 40% Pinot Noir. For the non-vintage Brut, Chardonnay is at the heart of the blend: 40% Chardonnay, 35% Pinot Noir and 25% Meunier. This consistency is essential to preserve our cuv\u00e9es’ unique identity. Terroirs are selected with the utmost precision to develop their soul and respect their style.
In spite of these key elements in the blending process, there is a certain amount of uncertainty: the climate of the year, the development of the vines, the ripeness of the grapes\u2026. All these parameters will have a significant impact in our wines aromas. For example, Abel\u00e9 1757 Blanc de Blancs must be a combination of beautiful minerality and floral aromas. To achieve this distinctive aromatic profile, I have to select the right clear wines and reserve wines. For the minerality, I can rely on the Grand Cru Chardonnays of Cramant or Mesnil-sur-Oger. For fruit and sweetness, I’ll choose S\u00e9zannais terroirs.<\/p>\n\n\n\n

Finally, the Vitryat brings the delicate floral notes so typical of our Blanc de Blancs. But the harvest conditions can sometimes upset this balance. So I have to think ahead to perceive the nuances and subtleties specific to each of our cuv\u00e9es.<\/p>\n\n\n\n

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Do you have a certain amount of freedom in Maison Abel\u00e9 1757’s blends, or do you have to follow very strict, immutable specifications?<\/h3>\n\n\n\n


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Before answering, it’s important to clarify the difference between non-vintage and vintage cuv\u00e9es. The former are real metronomes. A tricky exercise in style, repetition and constant improvement. The quality and precision of the blends must reflect the style of the house.
Year after year, I have to guarantee and respect the identity of each of these cuv\u00e9es: Brut, Ros\u00e9 and Blanc de Blancs.
For the vintage cuv\u00e9es, the exercise is completely different. It starts with the choice of the vintage. It’s only at the blending stage that I can assess the aromatic potential of the clear wines: are they driven by freshness, fruit or complexity? Are they complex enough to age in our cellars for at least 10 years?
At Abel\u00e9 1757, quality is an absolute must: the best years, the best parcels, the best vintages, the best grape varieties. Beyond the vintage, I try to express the uniqueness, the excellence of a year. This is the only freedom I have in this stylistic exercise : claiming the vintage or not.<\/p>\n\n\n\n

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What are the main challenges of blending champagnes? How do you overcome them?<\/h3>\n\n\n\n

The main challenge in blending is, and will always be, respecting the house style. This is both a source of complexity and inspiration, allowing me to get inspired from the work of my predecessors and from Abel\u00e9 1757 incredible “vinoth\u00e8que”.
Then there’s the need to adapt to climatic changes and their impact on wine expression. In recent years, the balance of aromatic maturity has changed dramatically, with higher sugar levels, riper fruit with exotic aromas, and low acidity levels. All these changes have an impact on our clear wines profile and therefore on the blends.
Successfully integrating new maturity profiles linked to climate change to perpetuate the style of Champagne Abel\u00e9 1757 style is an ability that I have to demonstrate when making blends.
To anticipate this constraint, I identify in advance the terroirs and plots that will offer a gentle freshness potential once vinified. All these changes require me to constantly question myself and keep a careful eye on quality in order to perpetuate our Maison’s style.<\/p>\n\n\n\n

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How does terroir influence blends? Do you have any specific examples where terroir plays a key role in a blend?<\/h3>\n\n\n\n


Of course, its influence is undeniable. In fact, it’s the combination of grape variety and terroir that forms the basis of blending. I could use all the cuv\u00e9es in our range to explain the importance of terroir in Champagne production and in defining a wine’s style.
But if I had to choose one example, it would be “Les Riceys” terroir in the south of Champagne, in the Aube region.
It is a very special terroir with a specialty in Pinot Noir production. It’s on these south-facing slopes with marly limestone soils that Pinot Noir reaches exceptional levels of ripeness. I use it to elaborate macerated ros\u00e9s such as Le Sourire de Reims Ros\u00e9 or Abel\u00e9 1757 Brut Ros\u00e9.<\/p>\n\n\n\n

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Memorizing so many tastings is no mean feat. How do you keep track of everything?<\/h3>\n\n\n\n

Each cellar master, each oenologist has his own technique, his own method\u2026 Some will use their olfactory memory and focus on pure memorization. This approach preserves an exceptional aromatic library. For others, note-taking comes naturally, with the creation of tasting archives.
Personally, I have more of a sensory memory. When I taste a wine, I experience almost physical sensations : silkiness, acidity, chalkiness, minerality, salinity\u2026 All these sensations come together and are memorized during the tasting.
Feelings aside, I’d say it’s impossible to archive the style of a cuv\u00e9e on paper or on a computer. What’s the best way to remember the style of a cuv\u00e9e other than tasting it again? How do you write down the freshness, the minerality, the floral notes? This is very personal from one person to another. When it comes to blending, we have to get as close as possible to the “sensation” that characterizes the wine and that I have memorized. For Abel\u00e9 1757 Blanc de Blancs, the minerality, the length on the palate, the aromatic balance\u2026 All these characteristics must be present so that I can project myself into the future and imagine the cuv\u00e9e in 4, 5 or even 10 years. This ability to project cannot be written in books.<\/p>\n\n\n\n

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You embody the present and future of the House. How do you safeguard this work so that you can pass it on to your successor one day?<\/h3>\n\n\n\n

As Abel\u00e9 1757’s cellar master, I work with the champagnes we market today, but also with the vintage cuv\u00e9es Le Sourire de Reims Brut and Le Sourire de Reims Ros\u00e9 we will sell 10 years in the future.<\/p>\n\n\n\n

These great wines, aged for over 10 years in our cellars, will feed the Abel\u00e9 1757 “vinotheque”, a priceless heritage bequeathed by Henri Abel\u00e9 and my predecessors, with champagnes dating back to the 1920s.
The notion of transmission in centuries-old Champagne houses is fundamental and extremely important in building and consolidating style. My goal is to pass on a legacy of vintages to our Maison’s future cellar masters. I’m creating vintages that will be tasted in 40, 50 or even 60 years and that I hope will be appreciated.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

In the prestigious world of champagne, blending is a delicate yet essential art. Our Cellar master, Etienne Eteneau, gives us a fascinating insight into this complex process at Maison Abel\u00e9 1757. Through his explanations, discover how he creates cuv\u00e9es that tell a unique story every year. From the rigorous selection of clear wines to the […]<\/p>\n","protected":false},"author":8,"featured_media":11304,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[],"class_list":["post-11307","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-champagnes"],"yoast_head":"\nThe Genesis of Champagne: Mastering the Art of Blending. - Champagne Abel\u00e9 1757<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.abele1757.com\/en\/journal\/champagnes\/the-genesis-of-champagne-mastering-the-art-of-blending\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Genesis of Champagne: Mastering the Art of Blending. - Champagne Abel\u00e9 1757\" \/>\n<meta property=\"og:description\" content=\"In the prestigious world of champagne, blending is a delicate yet essential art. 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