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dipWSET D4 Sparkling Wine > 2. Champagne > Flashcards

2. Champagne Flashcards

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1
Q

What organization works to ensure that the term Champagne is only applied to traditional method sparking wines from grapes grown within the Champagne appellation?

A

The Comite’ Interprofessionel du Vin de Champagne (CIVC, now known as the Comite’ Champagne)

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2
Q

What is the primary style of Champagne?

A

White, fully sparkling, non-vintage Brut wine made from a blend of the three main varieties - Pinot Noir, Meunier and Chardonnay. These wines typically have medium intensity aromas and flavors of apple and lemon with biscuit autolytic notes, high acidity and medium alcohol. Typically good to outstanding and mid- to premium-priced.

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3
Q

Name the 9 most common styles of Champagne

A
  1. Non-vintage
  2. Vintage
  3. Rose’
  4. Blanc de Blancs
  5. Blanc de Noirs
  6. Grand Cru
  7. Premier Cru
  8. Prestige Cuvee
  9. Late release, recently disgorged wines
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4
Q

Describe non-vintage style

A

Wine blended from a number of vintages. Usually follows a set house style. Blending of different parcels of base wine with some wines from earlier vintages; create a product with same profile every year

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5
Q

How is vintage Champagne different from non-vintage?

A

100% of the wine must come from the year indicated. Theoretically vintage Champagne only produced from best vintages, however often some variances as different producers rate vintages differently. Still reflects house style, but can be a unique wine, showing the characteristics of the year without having to meet a set mold.

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6
Q

What are the 2 primary methods of making rose’ champagne, and the designation for each?

A

Rose’ de assemblage - blending red wine with white.

Rose’ de saignee’ - skin maceration of black grapes and wine is “bled off”, i.e. drawn off the skins

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7
Q

What are 2 characteristics that differentiate Blanc de Noirs from Blanc de Blancs wines

A
  1. Blanc de Noirs are fuller bodied

2. Blanc de Noirs age more rapidly

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8
Q

What is Prestige Cuvee?

A

Usually the top wine in a Champagne house’s production range. Some houses (e.g. Krug) make a range of prestige cuvees. Should be strict selection of best grapes, together with meticulous winemaking techniques. Can be non-vintage or vintage

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9
Q

What are late release, recently disgorged wines?

A

Wines that have extended aging on lees, and are disgorged just before release to market, ready to be consumed immediately. Different flavor profile from wines of same vintage disgorged earlier. Initially they seem more youthful but after disgorgement they age more rapidly than standard vintage wines. Thought the impact of disgorgement is greater on older wines.

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10
Q

What was the role of Dom Pierre Perignon in the development of Champagne?

A
  1. Produced first white wine from black grapes
  2. Invented the still widely used Coquard press
  3. First to blend wines (assemblage) to make a superior wine from grapes grown in different areas of the region.
  4. Re-introduced cork stopper into France
  5. Pioneered use of stronger, English glass in the production of Champagne.
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11
Q

What were 3 key developments in the 19th century?

A
  1. Controlled 2nd fermentation in bottle using a measured amount of sugar and yeast to produce a known pressure in bottle
  2. Riddling using pupitres developed by Madame Cliquot
  3. Disgorgement, following dipping neck of bottle in ice-cold bath of salty water, enabling rapid production of clear wine on a large scale - led to dry style of Champagne in last quarter of the century.
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12
Q

What is Echelle des crus?

A

Literally “ladder of growths”, it is a rating system used to determine grape prices that was introduced in the early part of the 20th century. Used to define the grand cru and premier cru villages.

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13
Q

What year were the current Champagne AOC boundaries set?

A

1927

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14
Q

What is blocage?

A

This is the system of reserve wines. Initially a portion of young wines set aside as insurance policy against future disasters that might reduce yields. Became a system of storing reserve wines to enable vintage variation to be reduced and quality raised by blending for non-vintage wines. Has contributed to the overall quality by adding depth and complexity of non-vintage Champagnes

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15
Q

What are the 5 sub-regions of Champagne?

A
  1. Montagne de Reims (around Epernay)
  2. Vallee de la Marne (around Epernay)
  3. Codes des Blancs (around Epernay)
  4. Cote de Sezanne (south of Cote des Blancs)
  5. Cote des Bar (100 km south and closer to Chablis than Epernay)
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16
Q

Describe the climate of Champagne and the influences on grape growing and the wines

A

Cool continental with some oceanic influence. Rain (700mm/year) adequate for grape growing. The low average temp (52F) results in low-alcohol, acidic base wines that are ideal for production of traditional method sparkling wines. Rain is spread throughout the year.

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17
Q

What are the primary climatic threats to viticulture in Champagne?

A
  1. Rain during flowering or fruit set can reduce yields and can be a problem during harvest due to the spread of fungal disease and dilution of crops
  2. Spring frosts
  3. Winters extremely cold - late bud break (sometimes as late as May)
  4. Fall - early frosts and rain during harvest
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18
Q

How has climate change impacted grape growing?

A

Over the last 30 years, climate has warmed, harvest dates have moved forward on average by 18 days, average acidity has dropped and potential alcohol has risen by 0.7%. Result has been to produce more consistently ripe grapes and fewer poor vintages.

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19
Q

What is considered to be the optimal soil type for high quality Champagne?

A

Chalk. the Chalky hillsides in the northern part of the region have proved most valuable for growing high-quality grapes suitable for base wines. High chalk content is widely posited to be beneficial in the production of high-quality Chardonnay in particular. Chalk mainly in Montagne de Reims and Cote des Blancs - all the Grand Crus are in these 2 subregions

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20
Q

Why are chalky soils beneficial for Champagne varietals?

A

Stores water and drains topsoil of moisture like a sponge. Limits vigor, promotes ripeness an adds minerality

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21
Q

What is Montagne de Reims best known for?

A

Its black grapes, especially the grand cru villages of Mailly, Verzenay, Verzy, Ambonnay and Bouzy.

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22
Q

What is unusual about some of the top villages in Montagne de Reims?

A

They face north, providing excellent cool-climate sites, although more frost prone

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23
Q

What are 2 common characteristics of wines from Montagne de Reims?

A
  1. Very high acidity

2. Austere in youth

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24
Q

What are the major plantings in Vallee de la Marne?

A

Meunier - on clay, marl and sandy soils, producing fruitier Meunier. Frost-prone valley - well-adapted for Meunier, which buds later and ripens earlier than Chardonnay or Pinot Noir. Chardonnay also grown - used to blend into early-drinking wines.

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25
Q

What is the only Grand Cru village in Vallee de la Marne?

A

Ay

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26
Q

What is the primary planting of Cote des Blancs? What type of soils are found here? What are the wine characteristics?

A

95% planted with Chardonnay. Has the purest form of chalk, providing excellent balance between water retention and drainage. Produce wines of great intensity and longevity, tend to be somewhat austere in their youth.

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27
Q

What are the Grand Cru villages of Cote des Blancs?

A
  1. Cramant
  2. Avize
  3. Oger
  4. Le Mesnil-sur-Oger
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28
Q

What is the primary planting of Cote des Sezanne? What type of soils are found here? What are the wine characteristics?

A

Mostly planted with Chardonnay
Mostly clay and clay/silt soils w/ some pockets of chalk
Fruitier, riper grapes - in general the quality is lower than those from other subregions

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29
Q

What is the primary planting of Cote des Bar? What type of soils & slopes are found here? Why is this an important sub-region?

A

Pinot Noir
KImmeridgian calcareous marls (similar to nearby Chablis and Sancerre) and steep slopes - excellent drainage - helps Pinot Noir to ripen.
Very important source of full flavored, ripe Pinot Noir to blend into non-vintage blends because relatively small plantings of Pinot Noir in other subregions.

30
Q

What is the % breakdown of plantings of the 3 primary Champagne varietals?

A

Pinot Noir - 38%
Meunier - 32%
Chardonnay - 30%

31
Q

Why is Chardonnay increasingly being planted?

A

Demand for it from the big Champagne houses. Commands a slightly higher price per kilo for growers and produces higher yields

32
Q

What are the other 4 permitted grape varieties in Champagne?

A
  1. Pinot Blanc
  2. Pinot Gris
  3. Petit Meslier
  4. Arbane
33
Q

What champagne is made from all 7 permitted varieties?

A

Champagne Laherte’s Les 7

34
Q

What are the characteristics of Meunier, and what does it contribute to blended wines?

A

Black grape variety. Mutation of Pinot that has white hairs on its leaves giving “floury” appearance. Early budding, but later than Pinot Noir or Chardonnay. Less prone to spring frosts in cool Vallee de la Marne. Does well on heavier soils (more clay) where others wouldn’t succeed. “Insurance Policy” - helpful in seasons where harvest interrupted by rain. Sensitive to botrytis.
Reliable producer of typically fruity wine and contributes softness to blend. Important for non-vintage wines which are aged on lees for shorter time than vintage and often drunk on release and not cellared/bottle aged.
Tends to NOT be used in wines intended for long ageing.

35
Q

What are the vine spacing requirements in Champagne and how does this influence yields?

A 
Max inter-row spacing of 1.5 metres
Max intra-row spacing of 0.9-1.5 metres
Total spacing (the sum of these 2 can't exceed 2.5 metres
Produces average planting density of around 8,000 vines/hectare.
36
Q

Why can grapes for sparkling wines be grown at higher yields than other grapes?

A

Not necessary for tannins to be ripe or flavors and colors to be concentrated.

37
Q

What are the 4 approved vine training systems in Champagne?

A
  1. Taille Chablis - best for Chardonnay - usuallly has 3-4 cordons, but can have up to 5. Each cordon ends with spur with up to 5 buds. Retains a lot of permanent wood, which protects against spring frosts. Spurs grown annually - trained to max 0.6m above ground to ensure ripening fruit gets benefit of heat and light reflected from soil, especially on chalk.
  2. Cordon du Royat -used for Pinot Noir and Meunier. Single cordon, spur-pruned, shoots vertically positioned.
  3. Guyot - Replacement cane system with VSP - permitted in lesser-rated vineyards for all 3 varieties
  4. Vallee de la Marne - Similar to Guyot w/ higher # of buds. Used less now
38
Q

What are 5 main climatic dangers in Champagne?

A
  1. Occasional severe winter frost - can kill vines
  2. Spring frosts - destroy new buds, reduce yields
  3. Cold & rainy weather in June - disrupts flowering and fruit set - reduce yields or lied to inconsistent ripeness
  4. Summer violent storms and hail - damage grapes/vines
  5. Summer hot/humid weather (especially after rain) - leads to rapid spread of botrytis.
39
Q

What are 2 other dangers that are not climate related?

A
  1. Downy & powdery mildew

2. Dagger nematodes - spread fanleaf virus

40
Q

True or False - Champagne is one of the first regions in France to promote sustainable agriculture at a regional level.

A

TRUE

41
Q

Provide examples of sustainable agriculture practices in Champagne

A
  1. Use of pesticides reduced w/ sexual confusion techniques to control pests
  2. Soil protection methods, such as managing groundwater on slopes and cover cropping to enhance biodiversity
  3. Water management schemes in winery
  4. Recycling of waste and byproducts at winery
  5. 2010 - lighter weight bottle for non-vintage Champagne. 60gm lighter than original - annual reduction of CO2 output is 8,000 metric tonnes
42
Q

Who has responsibility for setting harvest dates and yields, and how is it done?

A

Comite Champagne. Takes grape samples from around 450 control plots from veraison and measures the rate of color change, average weight, sugar concentration, acidity, and incidence of botrytis. Also determines permitted yield and required minimum ABV (minimum potential alcohol). Harvest date is “no earlier than” start date.

43
Q

What is the process that a grower would follow if they wished to pick their grapes earlier than the harvest date approved by the Comite Champagne? Give an example of a legitimate reason to do this.

A

The process is called derogation. They would apply to the INAO (Insitut national de l’origine et de la qualite’) to start picking grapes early. For example if botrytis is threatening the crop and it’s necessary to pick at below the minimum ABV.

44
Q

What are 2 primary purposes that the Comite Champagne sets yields?

A
  1. Protect the quality of the wine by avoiding overcropping, which could result in dilution of fruit flavors
  2. Protect the price of Champagne and regulate supply/demand.
45
Q

What is the benefit of picking whole bunches by hand?

A

Avoids crushing and oxidation and microbial spoilage, thereby preserving fruit quality

46
Q

Discuss the two fractions of juice extraction in Champagne wines

A
  1. Cuvee - the first 2,050 litres (per 4,000 kilos of grapes) made up of free run juice and the first pressing. Rich in acids and produces wines with great finesse and long aging potential.
  2. Taille - 500 litres. Lower acidity but richer in color pigments and phenolics. Useful addition to some blends, helping to produce wines more expressive in youth but don’t have the same aging potential. Higher percentage used in non-vintage wines.
47
Q

When is chaptalization allowed, and what limits must be observed?

A

Permitted when the natural sugar levels in the juice are not high enough, in order to produce wine with minimum alcohol of 11% abv. Final wine can’t exceed 13%

48
Q

What type of vessels are used for initial fermentation?

A

Many producers choose temperature-controlled stainless steel tanks, but an increasing number are re-introducing some oak, particularly in the form of large foudres, largely to introduce more textural richness and mouthfeel.

49
Q

What is considered in deciding whether to put a wine through malolactic conversion?

A

Some winemakers do it to reduce and soften the acidity of the final wine. Some avoid it, feeling their style of Champagne is better without it. Some only use it during cooler years if they feel necessary. In warmer harvests definitely the choice of producer.

50
Q

Why is assemblage easier for larger producers than smaller ones?

A

The benefits of assemblage are easier to achieve if the chef de cave has a number of base wines available. Larger houses have the capacity and financial strength to store a large quantity of different reserve wines (+100 can be available for blending).

51
Q

Typically what percent of reserve wines is in a final blend?

A

10-15%, often from the last 1-2 vintages, is typical of many large brands. Some premium brands have large proportion of older wines (30-40%) to create added depth and complexity.

52
Q

What type of containers are reserve wines usually stored in?

A

If producing large volumes of wine, reserve wines will be kept reductively in stainless steel containers. Others choose to age reserve wine in old oak that can add mildly oxidative notes. Options that are more unusual also include aging reserve wines in magnums or keeping a perpetual reserve. In the latter, a proportion of wine is drawn off every year and replaced by young wine, creating a blend of younger and older reserve wines.

53
Q

How is most rose’ wine blended?

A

Blending a small proportion of still, dry red wine (from Pinot Noir and/or Meunier) with white base wines to achieve desired color and flavor profile.

54
Q

What are the lees aging requirements for Champagne?

A

NV - min 15 months in producers cellar, 12 of which must be on lees. Same 12 month minimum on lees applies to vintage wines, but they can’t be released until 3 years after tirage.

55
Q

How is the nature of wine used in liqueur d’expedition important?

A

Youthful base wines from current vintage will give light fresh flavors, or aged reserve wines set aside in cask, barrel or magnum provide aromas of baked apple an dried fruit.

56
Q

What is an additional function of liqueur d’expedition in rose production?

A

Correct color differences

57
Q

What must be displayed on a Champagne cork?

A

“champagne” and the vintage if appropriate

58
Q

How did the echelle des crus system rate villages in the early 20th century? How are prices determined today?

A

System created to establish prices to be paid for grapes. 17 Grand Cru villages rated 100%. 42 premier cru villages 90-99%. 257 other villages 80-89%. Prices fixed by Comite Champagne and the price paid reflected % given to village.
Today prices determined by market w/ the biggest buyer, Moet & Chandon, setting the trend.

59
Q

True or False: Large Champagne houses place high emphasis on promoting the names of individual villages or vineyards?

A

FALSE. They tend to focus on blended wines and emphasize the quality of vintage or prestige cuvees.

60
Q

Discuss the structure of the industry in terms of growers, producers, and cooperatives

A

More than 16,000 growers, who own around 90% of the vineyards, and 340 Champagne houses. Most growers sell their grapes to either the Champagne houses or co-ops. Some keep their grapes (or some portion) to make their own wines - grower Champagnes.

61
Q

What do the following abbreviations mean when they are on a Champagne bottle: NM, RM, CM

A

NM: Negociant manipulant - “houses” - buy grapes, must or wine to make Champagne on their own premises and market it under their own label. All the big Champagne houses are in this category. Often abbreviated to “negociant”
RM: Recoltant manipulant - “growers” - make and market their own label from grapes exclusively sourced from their own vineyards and processed on their premises
CM: Cooperative de manipulation - “co-ops” - market Champagne under their own label from member grapes.

62
Q

What champagne houses does LVMH own?

A 
Moet & Chandon
Dom Perignon
Veuve Cliquot
Ruinart
Krug
Mercier
63
Q

What is the overall domestic/export split for Champagne? How does this differ for the Champagne houses?

A

Overall 50% domestic, 50% export

Houses - account for 75% of all Champagne sales and 87% of exports

64
Q

What co-op is the 3rd biggest Champagne selling brand?

A

Nicolas Feuillatte

65
Q

What have been a couple shifts in business for co-ops and the large houses in recent years?

A

Co-ops have started diversifying - in addition to selling base wine directly to the large houses, they have moved into making and promoting their own brands.
The large houses have moved to buyer their grapes directly from growers or via agents, and deal less with co-ops.

66
Q

How does the region influence the supply of Champagne?

A

By setting maximum yields of grapes (kilos/hectare) that can be made into Champagne in the coming harvest. 2 parts to the system:

  1. grape yields for base wine for the coming year
  2. an allowance for wines to go into reserves
67
Q

What are the primary export markets for Champagne? Which ones pay the highest price per bottle? Which is the largest export market by volume?

A

UK, USA, Japan, Germany and Belgium (in that order)
USA and Japan - highest $/bottle
UK - biggest market by volume

68
Q

What is the current trend in price points?

A

Champagne has been re-positioning itself away from the volume market in light of the growth of mid-priced sparkling wines, especially Prosecco.

69
Q

What factors contribute to the price of Champagne?

A
  1. Prices for grapes are high in Champagne (about $7.35 USD for 1.2kg - enough for 1 750ml bottle). If grand cru or premier cru grapes used, even higher
  2. Vintage champagne more expensive - more likely to be made from higher rated grapes. Can’t be sold for 3 years (vs 15 months for NV) - costs $ to store and delays cash flow
  3. Rose’ - marginally more because red wine more expensive to produce than white - generally lower yields
  4. Using oak for primary fermentation or base-wine aging will increase costs
70
Q

What is the percentage breakdown of overall costs for the grapes, production and marketing for large Champagne houses?

A

Grapes - 50%
Production - 30%
Marketing - 20%

71
Q

How do many of the large houses handle the distribution of their Champagne?

A

Many now own and run their own distribution systems, often through companies set up in markets to sell their wine. Many are part of conglomerates that have distribution systems to support several brands. Shift to having more control over distribution for large players - the only way they can control price in different markets. Essential to limit grey market trading, where product is bought and sold outside authorized trading channels.

72
Q

What are some recent developments in Champagne market?

A
  1. Small niche market for Brut Nature wines sold primarily in specialist wine shops and restaurants with large selections
  2. 2 driest categories, Brut Nature & Extra Brut - gaining ground. Both doubled in exports from 2011-2016.
  3. Major houses have launched sweet wines intended to be drunk over ice and in cocktails. Started by Moet & Chandon Ice Imperial (Demi-sec) - heavily promoted in upmarket travel sector
  4. Rose’ champagne demand increasing - Moet & Chandon and Veuve Cliquot investing heavily in production facilities. Rose has increased from 3% to 10% since beginning of century.
  5. Increased interest in single vineyard Champagnes.
  6. Grower champagnes attracting increasing interest. Significant examples found in all sub-regions.

dipWSET D4 Sparkling Wine (21 decks)

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