Champagne house styles

[Mitch.J]

Do the main houses have different styles as a rule of thumb; more salinity, fruit forward, bready etc?

[Henry_Br]

Yeah, an oversimplified division would be reductive vs oxidative winemaking. You can also add in use of reserve wine (quantity and average age) for NV/MV. As well as assemblage— grapes and sites.

I’m sure there is another thread already that categorizes all the big houses.

[Jay_Miller]

Maybe something like this?

Champagne Styles

In the passage quoted above, I’m using “gastronomic” to denote concentrated, vinous, structured wines, without too much dosage, that can be paired with food—in contradistinction to more, without intending to be pejorative, frivolous, aperitif styled wines—or, for that matter, and in another register that is more commonly encountered among growers than big houses, very fine-boned, minimalist, lean, acid-driven Champagnes. This definition clashes with some of the polarities proposed here, which I …