To make Champagne more accessible, the Syndicat Général des Vignerons de la Champagne (SGV) has developed a new sensory classification system. This system categorizes Champagnes into three profiles based on their dominant characteristics: vif (lively), fruité (fruity), and intense (intense). Designed to demystify the complexities of Champagne, this approach provides a straightforward way for winemakers to describe their products and for consumers to understand them more easily.
Each profile in the classification system is identified by a logo and complemented by ten descriptive adjectives that provide a richer understanding of the wine’s character.
- Vif: Dynamic, floral, fresh, mineral, and crisp.
- Fruité: Juicy, refreshing, bright, aromatic, and smooth.
- Intense: Full-bodied, creamy, oaky, powerful, and structured.
This segmentation allows winemakers to tailor their descriptions, creating a direct and engaging way to communicate the essence of their Champagnes.
The classification has been enthusiastically adopted by many producers. Through blind tastings, winemakers are able to assess their Champagnes without preconceived notions, ensuring accurate categorization. For example, a Blanc de Noirs that might traditionally be considered intense could be reclassified as fruity when tasted objectively. This process underscores the importance of evaluating wines based on sensory experience rather than conventional expectations.
Producers are incorporating these profiles into their marketing strategies by adding the corresponding logos to technical sheets and bottle labels. This helps consumers quickly identify the style of a Champagne and choose one that matches their preferences.
The sensory classification system is versatile, applying to Champagnes across various price points. While intense profiles are often associated with premium offerings, lively and fruity profiles also feature in high-end wines. This flexibility allows consumers to explore a wider range of options, breaking down barriers between traditional perceptions of quality and stylistic diversity.