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DipWSET - D4 - Sparkling Wine > 2. Champagne > Flashcards

2. Champagne Flashcards

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1
Q

What is the most common style of Champagne?

What are it’s main charcteristics?

A

NV Brut, white, fully sparkling, made from Chard/PN/Meunier.

Med intensity aroma, apple, lemon, biscuit. High acid and medium alcohol. Good-outstanding quality.

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2
Q

What are the nine most common styles of Champagne?

A
  1. NV - blended from a number of vintages to follow a house style.
  2. Vintage - all fruit must come from a single year.
  3. Rose
  4. Blanc de Blancs
  5. Blanc de Noirs
  6. Grand Cru - all grapes from grand cru villages
  7. Premier Cru - all grapes from 1er cru vineyards and/or grand cru
  8. Prestige Cuvee - Usually the top wine in a producers range. No legal requirements.
  9. Late Released, Recently Disgorged - Extended lees ageing, disgorged just before release.
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3
Q

What are three recent vintages that were almost universally declared?

A

1996, 2002, 2008

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4
Q

What are the two methods for making Champagne rose?

A
  1. Rose d’Assemblage

2. Rose de Saignee

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5
Q

What is the difference between a BdB and a BdN?

A

BdB - leaner and more austere in youth, but better ageing potential.
BdN - fuller bodied, generally thought to age more rapidly.

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6
Q

What are the positive and negatives of LRRD wines?

What are two examples of LRRD Champagnes?

A

They offer a different flavour profile from the same wines that were earlier released, initially seem more youthful.
Neg - Thought to age more rapidly after disgorgement, as the process is more damaging to the stability of older wines.
Bollinger’s RD
Dom Perignon’s P2

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7
Q

What are the two still wine appellations in Champagne?

A
  1. Rose des Riceys (in the Cotes de Bar, rose from PN)

2. Coteaux Champenois (from anywhere, can be white red or rose, usually very pale high acid PN)

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8
Q

What wine was historically produced in Champagne?

How did it become bubbly?

A

Pink, still wine from PN.

Cold temperatures would stop fermentation, and then start it up again after bottling in the spring.

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9
Q

What contributions is Dom Pierre Perignon said to have made to Champagne production?

A
  1. Made the first BdN
  2. Inventing the Coquard press
  3. Using assemblage
  4. Reintroducing cork, and using strong English glass bottles
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10
Q

What major contribution is Madame Veuve Clicquot said to have made to Champagne?
What did this lead to?

A

Remuage using pupitres.
Leading to the next step of disgorgement.
Also - rose d’Assemblage

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11
Q

When was the vineyard area defined?

A

The early part of the 20th century, the current boundary set in 1927.

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12
Q

What is the name for the ladder of crus?

What does it define?

A

Echelle des crus.

Marks that area of premier and Grand Cru vineyard sites.

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13
Q

What were reserve wines intitially called?

Why was it first introduced and how did it evolve?

A

Blocage.
First introduced as an insurance policy against bad vintages, later evolving in to way to improved quality through complexity, and reduce vintage variation.

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14
Q

Describe the location and growing climate of Champagne?

A

It’s in NE France, directly east of Paris, just south of the 50th parallel.
Cool continental climate, with some oceanic influence. Rain of 700mm per year spread throughout the year, low average annual temperature (11 C).

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15
Q

What are the advantages and risks of the climate in Champagne?

A

Pos - Not suitable for table wine every year, but perfect for base wine of sparkling (high acid, low alcohol)
Neg - rain during flowering risk of poor fruit set, frost, fungal disease.
Climate change a risk, but right now we are in the sweet spot - fewer poor vintages, riper fruit. (harvest moved forward on average by 18 days over the last 30 years)

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16
Q

What are the five major sub-regions of Champagne?

A
  1. Montagne de Reims
  2. Cotes des Blanc
  3. Cotes des Bar
  4. Vallee de la Marne
  5. Cotes de Sezanne
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17
Q

Describe the most common type of soil in the Champagne region.

A

Chalky with limestone sub-soil and chalk itself.

Chalk is highly porous, has good water retention. Planting on slopes avoids water logging.

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18
Q

Describe the Montagne de Reims.

A
  1. Grapes - best known for black, some Chardonnay is planted.
  2. Soil - Vary, but grand crus are on chalk.
  3. Style - High acid, austere in youth
  4. Grand Crus - Mailly, Verzenay, Verzy, Ambonnay, Bouzy
  5. Other - north facing cool climate for some top sites, it’s more of a plateau than a mountain.
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19
Q

Describe the Vallee de la Marne.

A
  1. Grapes - mostly Meunier, some Chardonnay
  2. Soil - Clay, marl, sandy
  3. Style - Fruity, early drinking
  4. Grand Crus - Ay
  5. Other - Frost prone valley, well suited for Meunier because it’s late-budding and early-ripening
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20
Q

Describe the Cote des Blancs.

A
  1. Grapes - Chardonnay (95%), other whites, almost exclusively
  2. Soil - Chalk, purest
  3. Style - great intensity and longevity
  4. Grand Crus - Cramant, Avize, Oger, Le Musnil-sur-Oger.
  5. Other - nil
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21
Q

Describe the Cote de Sezanne.

A
  1. Grapes - mostly Chardonnay
  2. Soil - clay, clay/silt, some chalk
  3. Style - fruitier, riper, considered lower quality.
  4. Grand Crus - none listed
  5. Other - planted on south-east facing slopes, warmer.
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22
Q

Describe the Cote des Bar.

A
  1. Grapes - Pinot Noir
  2. Soil - Kimmeridgian calcareous marls
  3. Style - Full flavoured, ripe, Pinot Noir mostly for blending
  4. Grand Crus - none listed
  5. Other - One quarter of the whole vineyard area.
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23
Q

What are the three principal grape varieties?

What proportion of plantings do they account for?

A 
PN, Chard & Meunier.
99%
PN - 38%
M - 32%
Chard - 30% (increasing)
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24
Q

What are the four less common but permitted Champagne varieties?

A
  1. Pinot Blanc
  2. Arbanne
  3. Petit Meslier
  4. Fromenteau
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25
Q

Describe the main characteristics of Meunier?

A
  1. Early budding, (but later than PN and Chard), less frost prone.
  2. Does well on heavier soils.
  3. Early ripening - good in cool years
  4. Style - fruity, softer, rounder. Good for NV to add softness to young blends
  5. Negatives - prone to botrytis, less age worthy.
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26
Q

What are the planting density requirements in Champagne?

What is the maximum number of fruiting buds per vine?

A

Inter row spacing of 1.5 metres.
Intra row spacing of 0.9-1.5 metres.
Resulting in average planting density of 8000 vines per hectare.
18, for all training and trellising systems.

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27
Q

What are the four approved systems for training, pruning and trelissing?

A
  1. Taille Chablis - best for Chard, 3-4 cordons, max of 5. Each cordon with one spur, max 5 buds. Must be max 0.6 m above ground (or heat/light reflection)
  2. Cordon du Royat - PN & Meunier. Single cordon, spur pruned, vsp. Also max 0.6 metres.
  3. Guyot - all varieties, lesser vineyards. Replacement cane, single or double.
  4. Vallee de la Marne - like Guyot, but more buds per cordon. Less popular now.
28
Q

What are the five main climatic dangers in Champagne?

A
  1. Occasional severe winter frost.
  2. Spring frost (damaging buds)
  3. Cold rainy weather in June (damaging flowering/fruit set)
  4. Storms/Hail in Summer.
  5. Hot/humid weather in summer (botrytis)
29
Q

How is sustainable viticulture promoted in Champagne?

A

By the Comite Champagne.

  • Reduced pesticides (using sexual confusion for pests)
  • Soil management - cover crops, water management
  • water management and recycling in winery
  • Lighter weight bottle with lower carbon output for production (60g lighter)
30
Q

How is the harvest date set by the Comite Champagne?

A

Samples are taken from 450 control plots at veraison, colour, weight, sugar concentration and acidity are measured.
Harvest date is the start, you can pick later. But you must apply to the Comite if you want to pick earlier.

31
Q

Why are yields regulated by the Comite Champagne?
What are reserve wines?
What is the upper limit of yields set by EU law?

A
  1. Protect quality by avoiding over cropping
  2. Regulate supply and demand
  3. Reserve wines managed to allow security against poor vintages.
  4. 15,500 kilos/hectare
32
Q

Aside from yield and reserve wine limits, what other regulations are set by the Comite Champagne in relation to harvest?
Describe the harvest process.

A
  1. Hand picking
  2. Whole bunch pressing
    Usually takes three weeks, takes up to 100,000 people each year. Grapes are collected in bins with max capacity of 50kg, pressed as quickly as possible, often in regional pressing centres.
33
Q

What is the purpose of assemblage?

A

To create a wine that is more than the sum of it’s parts.

34
Q

Who is the chef de cave?

A

The master blender.

35
Q

What is advantageous for a chef de cave to have when they are blending NV wines?
Why?

A

A greater number of reserve wines.
Because
- Reduces risk that a poor yielding vintage will slow supply
- The more reserve wine available, the more options available to blend to a particular style.

36
Q

Who has an advantage when it comes to keeping high levels of reserve wines?

A

The big houses because they have the financial capacity to store more wine over a longer amount of time.

37
Q

What is the usual level of reserve wine in a NV blend, and from what age?
Would this ever be higher?

A

10-15% from the last one or two vintages.

It can be up to 30-40% for more premium wines looking to add complexity

38
Q

How are reserve wines generally stored?

What are the less frequent storage options?

A

For large volumes, they are kept reductively in stainless steel to keep fresh.
Old oak for gentle oxidation, on magnums, or perpetual blends.

39
Q

At what stage would you blend to make rose?

What are you usually blending?

A

After primary fermentation, before maturation/secondary fermentation.
Still red wine from PN/M with white base wine.

40
Q

How does fermentation effect rose wines?

A

Yeast absorbs colour pigments, so if blending, secondary ferment will effect colour. If making rose de saignee, both ferments will effect colour.

41
Q

Why is Champagne region able to produce wines with more intense toasty/brioche flavours?

A

Because of the cool climate limiting primary fruit flavours.

42
Q

What are the minimum ageing requirements for:

  1. NV Champagne
  2. Vintage Champagne
A
  1. 12 months on lees, 15 months total

2. 12 months on lees, 3 years total (typically much longer in practice)

43
Q

What are the outcomes of extended lees ageing?

A
  1. It can protect the wine from oxidative development.
  2. It can result in a late-disgorged style that attracts higher prices
  3. It costs money to keep wine on lees for a long time
  4. Not much development is said to happen after a decade
44
Q

What are the closure requirements for Champagne?

A

Cork, and must state Champagne on the cork, and the vintage where appropriate.

45
Q

What is unusual about the Champagne appelation?

A

It is very large for a single appellation.

46
Q

What was the original hierarchical structure determined by the echelles de crus, and how many villages were there at each level?

A
  1. 17 Grand Cru villages rated 100%
  2. 42 Premier Cru villages rated 90-99%
  3. 257 other villages at 80-89%
    The percentage represented the amount of the price paid that was received by the village.
47
Q

How are prices set today?

A

By the market, with Moet & Chandon effectively setting prices because they are the largest buyer.

48
Q

What is controversial about the about the grand and premier cru designations?
What is the outcome in terms of production?

A

They apply to the village as a whole, and not to individual vineyards/plots, as there is inevitably variation between sites, within each village.
The outcome being that bigger houses tend to apply quality to things like vintage, or prestige cuvee, rather than village names.

49
Q

How many of each category exist in Champagne?

  1. Growers
  2. Houses
A
  1. 16,000 (own 90%)

2. 340

50
Q

What is the role of co-operatives in Champange?

A

They act as a bridging point between the growers and the houses.

51
Q

What are the three codes displayed on the bottle?

A

NM - Negociant Manipulant
(Often abbreiviated to ‘negociant’, and the group as a whole ‘the negoce’)
RM - Recoltant Manipulant
(Grower Producer)
CM - Cooperative de Manipulant
(Co-ops that sell wine made from members grapes)

52
Q

Who are the two largest Champagne groupings? What labels do they own?

A

LVMH - Moet & Chandon, Dom Perignon, Mercier, Veuve Clicquot, Ruinart, Krug

Vranken Pommery Monopole - Vranken, Pommery, Monopole Heidsieck, Charles Lafitte, Bissinger

53
Q

What percentage of sales to the top 5 groupings account for?

What percentage of sales are house responsible for overall?

A

66%

73%

54
Q

What are the different strengths of houses, growers and co-ops?

A

Houses account for 87% of export sales, and although growers only produce about 1/4 of what the houses do, the vast majority of their sales are domestic. Co-ops are even smaller, but have an even split domestic vs export.

55
Q

How has the role of the co-op changed in recent years?

A

They are diversifying to not only sell to big houses, but also making and promoting their own brands.
The houses are also buying direct from growers more often.

56
Q

How is supply controlled?

A

By setting yield limits, based on world demand, current stocks and the progress of the season until the decision is made in late July

57
Q

What has been the average grape yield allowance over the last decade?

A

10,500 kilos per hectare

58
Q

What has been recently considered concerning the appellation?

A

Expanding the boundaries around the perimeter to allow for more grapes to be grown for Champagne.

59
Q

Where is the highest demand for Champagne?

Describe pricing trends in the area.

A

The domestic market that makes up about half of total sales.
Prices have been historically low, due to large production of inexpensive Champagne for supermarkets, but the percentage of the cheapest wines have decreased steadily, and the percentage of wines above 20Euro have increased steadily.

60
Q

Who are the main export markets?

A

UK, USA, Japan, Germany and Belgium
USA & Japan highest price per bottle.
UK highest by volume, but lowest average bottle price.

61
Q

How has volume and price changed over the last decade?

A

Overall there has been a shift after from volume, especially due to the increase in Prosecco.
Volume has dropped by 10% but total value has risen by 25%

62
Q

What are the most expensive styles of Champagne?

A
  1. Vintage wines, because of the extended ageing
  2. Rose - because the production of still red wine is more expensive
  3. Using oak
63
Q

What are the percentage of total cost for grapes, production and commercialisation?

A

Grapes - 50%
Production - 30%
Commercialisation - 20%

64
Q

How and why do the large houses control distribution?

A

Because many are owned by large conglomerates that also own distribution companies. This is the only way they can control the price at which their wine is sold in different markets

65
Q

How do growers market and sell their wines internationally?

A

Usually through an agent who will champion the brand. They will often do in-person visits to key markets

66
Q

What are the six recent trends in the Champagne market?

A
  1. Brut Nature in specialty retailers and restaurants
  2. Extra Brut which has doubled its export figures in 2011-2016
  3. Sweet styles intended to be drunk over ice/in cocktails
  4. Rose - in line with the demand for rose in general
  5. Single-vineyard (Philipponnat Clos des Goises, Krug Clos de Mesnil)
  6. Grower Champagnes (Selosse, Jacquesson, Drappier)

DipWSET - D4 - Sparkling Wine (18 decks)

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