There can be little doubt that Pinot Meunier is the poorer cousin of Pinot Noir. In fact, if grapes were to receive label royalties, Pinot Noir would probably be living in a Beverley Hills mansion, while Pinot Meunier would have to be content with a one-bedroom apartment in the outskirts of the city. Pinot Meunier accounts for about a third of the grapes planted in France's Champagne region, but it is afforded only minor billing on most Champagne labels (in fact, many Champagne houses don't mention Pinot Meunier at all!). Despite this, it plays a vital role in Champagne making, giving Champagnes body and richness and turning the pricey sparklers from party fizzlers into memorable wines that can stand on their own. It also contributes fruity aromas and flavours to wines, fleshing out the bouquets created by Pinot Noir and Chardonnay.

Pinot Meunier is also more apt to survive frosts than Pinot Noir or Chardonnay, making it a safer bet for Champagne winemakers. However, Champagnes made from a large proportion of Pinot Meunier are usually not very suitable for long aging, so best to drink them quickly! An exception to this is Krug Champagne, who use a large percentage of Pinot Meunier in even their highest-end and longest-aging wines.
So, the next time you're having a glass of Champagne, remember Pinot Meunier. It's likely responsible for making your glass -- and your evening -- that much more memorable!
The Short Version:
Names: Pinot Meunier, Schwarzriesling, Müllerrebe and Müller-Traube
Flavour Profile (Sparkling): Rich, buttery, smoky flavours
Flavour Profile (Still): Light, fruity, although can also be made more intense.
Best-Known Regions: Champagne, Germany, California, Australia
Price Range: $40+
Food Pairings (Sparkling): Strawberries (obviously), sushi, thai food
Food Pairings (Still): Pork, lamb, cold cuts
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