 Non-vintage Champagnes are a blend of wines from different vintages that are made to reflect the house style. They are aged for the shortest amount of time (15 months minimum by law), and are noted in general for their crisp and refreshing texture and light, fruit driven aromas. They make a perfect aperitif and marry well with many types of food. These Champagnes represent more than 90% of all Champagne sold.
Vintage Champagnes are a blend of grapes and vineyards from one single year to demonstrate the character of that year, and are produced only in exceptional years. In general, grapes from vineyards that rank higher on the échelle des crus are used. The best producers are very conservative in declaring vintages. Three times per decade is about average. The legal minimum for aging vintage Champagne is three years from the time of harvest, but many age much longer than this.
 Rosé champagnes can be produced by two methods – bleeding the tanks (saigné) or blending. Those made by the saigné method are produced from must that is drawn off from fermenting tanks of red wine. The fermentation finishes without contact with the pomace. Those produced by blending are made by blending together white and red base wines prior to the secondary fermentation. Typically, these show more structure and definition. The fruit character is more berry than stone fruit, and the finish in general is longer. Rosé Champagnes can be either vintage or non-vintage, and they follow the rules for aging of the category to which they belong.
 The tête de cuvee or prestige cuvée is the finest wine produced by a house. They are made are only made in the best years and age for the longest time. There is no legal definition of the aging requirements for this category, and in general they are allowed to age as long as economically possible for the house that produces them. Different winemakers have different views on yeast autolysis.
Salon ages their Champagnes for a minimum of ten years regardless of the vintage concerned, and RD (recently disgorged) Champagnes can age even longer. Some tasters believe, however, that the quality of the aroma and flavor begins to deteriorate after ten years, and that Champagnes that spend an excessive amount of time on the lees develop a bitter edge that they do not find attractive.
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Wine Regions of the World
