Which two primary grape varieties are used in the production of Champagne?

The primary grape varieties used in the production of Champagne are indeed Chardonnay and Pinot Noir. Chardonnay is a white grape known for its elegance, acidity, and ability to impart floral and citrus notes, while Pinot Noir is a black grape that contributes structure, richness, and complexity to the Champagne. Together, these two varieties form the backbone of many of the iconic Champagne styles produced in the Champagne region of France.

In addition to Chardonnay and Pinot Noir, Champagne houses may also use Pinot Blanc and Pinot Meunier, but among the classic varieties, the former duo is most recognized and widely utilized. The blending of these grapes allows for the creation of a range of styles from non-vintage to vintage cuvées, showcasing the unique terroir of the Champagne region.

The other options listed do not pertain to the traditional grapes used in Champagne production. For instance, Sauvignon Blanc and Merlot are primarily associated with regions like Bordeaux and the Loire Valley, while Pinot Grigio and Prosecco refer to different wines altogether, with Prosecco mainly made from the Glera grape. Understanding this distinction is crucial for any sommelier, highlighting the specific regional identities and grape varieties that characterize notable wines.