Why does Méthode Cap Classique taste like that?

Characteristically very low tannin, medium-plus acidity and medium-full body. Commonly associated with green apple, lemon, white peach, pineapple.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically very low tannin and high acidity. Commonly associated with quince, yellow apple, honey, chamomile.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically medium-plus acidity. Commonly associated with red cherry, raspberry, strawberry, forest floor.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Proximity to a large body of water moderates temperature extremes, which is associated with a longer, more even ripening period and a lower risk of both spring frost and extreme summer heat.

Varies: Maritime influence also raises humidity, which raises fungal disease pressure. It is not uniformly an advantage.

Not claiming: That a maritime climate is cool. Maritime describes variability, not temperature.

A Mediterranean pattern of wet winters and dry summers is associated with reliable ripening and with mild late-season water stress, which restricts berry size and raises the ratio of skin to juice.

Varies: Where the dry season is severe or lengthening, the same pattern produces damaging rather than beneficial stress, and irrigation becomes necessary rather than optional.

Not claiming: That water stress is beneficial as such. Mild stress helps; severe stress halts ripening.

The traditional method leaves the wine on its lees in the bottle after the second fermentation, which is where autolytic bread and brioche character develops. Minimum ageing periods are set by appellation rules.

Not claiming: That minimum periods are the same across appellations, or that tank-method wine is inferior — it is made to preserve primary fruit instead.

Autolysis of spent yeast releases mannoproteins and other compounds that contribute texture and weight, and savoury bready characters.

Varies: Effect scales with time and is increased by stirring the lees.

Not claiming: That a bready or brioche character proves long lees ageing. Other routes to similar descriptors exist.

Three to eight years after release, and longer for the vintage-dated bottlings with extended lees ageing. The category’s quality has risen sharply since the 2000s, so older vintages are not a reliable guide to what it can now do.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.