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FWS Exam > Champagne > Flashcards

Champagne Flashcards

1
Q

What is “rural” or “ancestral” method?

A

It represents one single fermentation that undergoes a winter pause.

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2
Q

Who is credited with crafting the first French sparkling wine?

A

The monks of Saint Hilaire are located near the Languedoc town of Limoux. around 1500, rural style

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3
Q

When were the first vineyards appeared in the Champagne region?

A

4th or 5th centuries AD (ruled by Rome and Roman culture )

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4
Q

Which city in Champagne hosted the coronations of 27 french kings?

A

Reims

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5
Q

Why champagne is associated with wealth, royalty, celebration, and privilege?

A

For 600 years, 27 kings were crowned in the Cathedral of Reims. So associated with royalty and celebration. Champagne is the wine of kings and king of the wines.

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6
Q

When did champagne established a name for themselves?

A

9th century. they were known as “vins de la montagne” and “vins de la rivere” (river wine)

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7
Q

When did champagne develop as wine and region?

A

1600-1700, then beginning of the 18th cneturies, the explosion of scientific discoveries that took place - how to control the process

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8
Q

What does work champagne mean in Latin?

A

“unforested land” or “open country”

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9
Q

when did champagne receive the declaration of ownership?

A
  1. From Court of Appeal in Angers
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10
Q

When did phylloxera arrive in champagne?

A

1890

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11
Q

When did champagne enter the golden age?

A

the turn of 20th century. champagne was the drink of the prosperous belle epoque

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12
Q

What are the other terms of sparkling wine outside the Champagne region?

A

Cremant, petillant or mousseux

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13
Q

What other terms did champagne also claims ownership?

A

“champagne method” and “method champenoise”

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14
Q

True or False: Champagne represents the most northerly of all the French wine regions.

A

True, between 49-49.5

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15
Q

What is the climate of champagne?

A

strong continental and Atlantic (maritime) influence. A continental climate affects winter temperatures most significantly, things get cold. A maritime climate affects spring and fall with the threat of frost. There is fairly amount of rainfall.

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16
Q

What does vignerons use to fight frost?

A

sprinkler system it creates and maintains an ice capsule around the bud, protects the plant by maintaining a 32F temperature.

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17
Q

What are the traditional grapes?

A

Gounais (Noir, Blanc) and Fromenteau (gray pink berried). from 9th cnetury to 16 century)

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18
Q

What are the modern grapes?

A

Pinot Noir (38 %). Pinot Meunier (34%), Chardonnay (28%)

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19
Q

What is the most planned grape for champagne?

A

Pinot Noir

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20
Q

What does each grape contribute to champagne?

A

Chardonnay: most acidity, most alcohol, pinot noir: least acidity, moderate alcohol. Pinot Meunier: moderate alcohol, least alcohol

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21
Q

What are the 4 sub-regions in Champagne?

A

The Montagne & Val de Reims, Vallee de la Marne, Cote des Blancs and surroundings, Cote des Bar

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22
Q

Which subregion has no pinot noir?

A

cote des blancs and surroundings

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23
Q

Which subregion is Pinot Noir only?

A

Cote des Bar

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24
Q

What are the two primary chalk types in Champagne?

A

Belemnite and Micraster

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25
Q

What chalk type is preferred?

A

Belemnite

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26
Q

Why is Belemnite preferred?

A

Belemnite chalk ended up at the upper to mid-slope levels, which happens to be ideal for optimal sun exposure and moisture retention

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27
Q

What is Virgulien Marl?

A

Also known as Kimmeridgeon Marl, , a particular soil found in Cote des Bar. Formed during the Jurassic period.

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28
Q

True or False: Chalk is a type of limestone

A

True, grapes grown on chalk high in acid, lean wines with reserved aromatics.

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29
Q

True or False: All chalks are limestone, not all limestones are chalk

A

True

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30
Q

Where can you find limestone-rich marl?

A

Cote des Bar

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31
Q

What are the three main AOCs in Champagne?

A

AOC Rose des Riceys (100% rose) - pinot noir, AOC Coteaux Champenios (100% still), AOC Champagne (100% sparkling)

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32
Q

Where is Rose des Riceys produced?

A

three villages of Les Ricets in the Aube

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33
Q

When to drink champagne?

A

Usually within 2-3 years

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34
Q

What does R.D mean

A

Recently Disgorged. has spent prolonged ageing on its lees with its crown cap.

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35
Q

What degree should you hold champagne bottle when opening

A

45 degree

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36
Q

What is the intent of Echelle des Crus?

A

It was created in an effort to recognize different terroirs within the large sparkling champagne AOC. Established in 1911, it ranks the wine-producing villages and the vineyards that surround them as one entity.

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37
Q

How do you grade champagne under Echelle des Crus?

A

A scale of 80-100. The best villages have a 100% rating: Grand Cru. 17 villages in total (six in Cotes des Blanc, nine are in the Montagne de Reims, and two are in the Vallee de la Marne). Villages with 90-99% are Premier Cru, 42 villages. Another 255 with a rating between 80 to 89.

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38
Q

True and False: Grand Cru must be from single vineyards.

A

False. A producer with several Grand Cru vineyards can blend the fruit from those, and label it as Grand Cru.

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39
Q

How is the price set for the grapes ?

A

In the past, because of Echelle Des Crus, the price is set by CIVC by announcing the price per klo for fruit from 100% rated vineyards. Lesser rated vineyard would receive less money according to their ratings (80% for vineyard rated at 80%). Since 2003, the Echelle (scale) is not used anymore. Now the price is set on the open market, settled by the individual contract.

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40
Q

What are the cons for rural method?

A

One fermentation method. 1) vingnerons could not control the onset of winter cold, can’t tell how much sugar left, or perhaps too dry with no sugar to create bubbles in the bottle, or too much sugar 2) no way to remove the yeasts.

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41
Q

What is Cuvee

A

House style, typically blend, very consistent from year to year.

42
Q

True or False: The grapes for champagne are intentionally less sugar than grapes for still wines.

A

True.

43
Q

What do we credit Dom Perignon for?

A

Cuvee, blend, by mixing different proportions of chardonnay, pinot noir, and pinot meunier clusters at the press. Fermented separately.

44
Q

Describe two methods to make rose champagne

A

1) by adding a small amount of Pinot Noir to the white Cuvee then undergo a second fermentation 2) opt to vinify a rose (de Saignee) first then put it through the second fermentation

45
Q

What does Prise de Mousse mean?

A

The seizing of the foam. It refers to the second alcoholic fermentation which creates between 4.9 and 6 atmosphere pressure ( approximately 75-90 lbs of pressure per square inch)

46
Q

Describe Triage?

A

The act of bottling. Yeast and Sugar are mixed into the blended wine or cuvee, then the product is bottled.

47
Q

What is liqueur de Triage?

A

It is the step that guarantees a sparkling product and guarantees a predictable amount of sparkle. It is the crucial step that marks the pivotal point of difference between method champenoise and the rural method.

48
Q

What is crayere?

A

cellar

49
Q

What is latte?

A

thin strips of wood that separates the bottles

50
Q

Sur lattes

A

The method to store bottle that are sealed with crown cap or cork, by placing on its side in the wine cellar, separated by latte

51
Q

How long does the first fermentation take?

A

30 days on average

52
Q

What is the chemical that creates bubble?

A

carbon dioxide

53
Q

How is “the champagne bouquet” created

A

When yeast die when fermentation completes, then decompose, releasing proteins that contribute to a texturous mouth feel and “the champagne bouquet” an aroma profile described as toasted nuts, toasted grains, brioche, biscuits or freshly baked bread

54
Q

What is sur lie?

A

The wine ages on top of the dead yeast cells, this process is called sur lie.

55
Q

What is the aging requirement?

A

must spend a minimum of 12 months on its lees, (cremant is 9 months), a non-vintage champagne must spend at least 15 months in the cellar from tirage to relase, vintage champagne must spend a total of three years in the cellar, most producers choose longer

56
Q

Describe the role of spanish cork?

A

Cork was rediscovered during the 1600s. With a new spirit of discovery, wine producers recognized the unique compressible and expandable properties of natural cork to seal the bottle. This practice coincided with a break through within the glass blowing industry at the same time. Cork provided the first air-tight wine bottle closure.

57
Q

Describe the role of english glass?

A

The first hand blown glass was fragile til 17th century, where English was the leading manufacturer of glass. This is indirectly attributed to England’s quest to become a major sea power.

58
Q

What is Don Perignon’s contribution?

A

Among the first to recognize the usefulness of strong English glass in the champagne method.

59
Q

What is riddling?

A

The process to move bottles rapidly and brusquely turned in a series of 1/8th rotations and simultaneously shifted in space. Also known as remuage. Effectively collect lees into the neck of the bottle

60
Q

What is Veuve Clicquot’s contribution?

A

Riddling method. to Nicole Barbe Ponsardin

61
Q

What is disgorgment?

A

The process to remove the dead yeast and deliver a clear and non gritty sparkling product.

62
Q

What is pupitres?

A

A shaped rack

63
Q

What is Gyropalettes?

A

a machine that performs a task to quickly turn the bottle, gradually move from horizontal positions to a vertical one.

64
Q

What temperature is the wine chilled to

A

45F

65
Q

What is disgorgement?

A

The bottle neck is dipped in icy brine, remove the crown cap, the pressure inside the bottle ejects the ice plug containing the yeast

66
Q

What is transversage?

A

750 ml bottles are used to fill the bigger bottles after each has been disgorged.

67
Q

What is liqueur de dosage/liqueur d’expedition

A

Any wine lost during the disgorging process can be replaces with more of the same, this is Brut Nature with no added sugar. But more often, it is replaces with a sugar and reserved still wine mixture, known as liquer de dosage.

68
Q

What is “jupone” and “Cheville”?

A

the shape of the cork. when the cork released from the bottoel, it looks jupone. for older cork, it looks more peg shaped - cheville.

69
Q

Describe the level of sweetness in Champagne?

A

Brut Nature, Extra Brut, Brut, Extra-Sec, Sec, Demi Sec, Doux (over 5%)

70
Q

What is Tete de Cuvee?

A

The prestige bottling at each house.

71
Q

Three types of champagne based on grapes

A

blanc de blancs, blanc de noirs, rose

72
Q

What is NM

A

Negociant Manipulant. Who can incorporate grapes purchased from others as well as their own fruits.

73
Q

What is RM

A

Recoltant Manipulant. Only use their own estate group grapes.

74
Q

What is RC

A

Recoltant Cooperateur. A grape grower with a wine making co-op cellar. the coop will vinifires them then the grower sells under its own label

75
Q

What is SR

A

Societe de recoltants. a group of growers who jointly vinify and sell one communal or several brands.

76
Q

What is CM

A

Cooperative de Manipulation. the co-op cellar which vinifies the grapes of its member growers.

77
Q

What is MA

A

private label , could be any type of the producers

78
Q

What is ND

A

a wine buyer who purchase finished wines and gives them his or her own private label

79
Q

As early as 9th century, Champagne was known as __ and __.

A

Vins de la Montagne (mountain wines)

“Vins de la Riviere (river wines).

80
Q

In 1600, Reims is known for ___

A

textiles.

81
Q

What are some of the early Champagne houses?

A

Ruinart, Moet, Veuve Clicquote, Heidsieck

82
Q

What are some of the regions that rioted to be included in Champagne region after phylloxera?

A

Troyes, Aube and Marne

83
Q

What is the term used for sparkling wine made outside Champagne but using champagne method

A

Methode Traditionelle

84
Q

What is another name for Pinot Gris

A

Fromenteau

85
Q

How many terroirs in total

A

13

86
Q

What is the northernmost terroirs

A

Massif de Saint

87
Q

Which subregion has Virguliean marl?

A

Cote des Bar (aka Kimmeridgean Marl)

88
Q

What is crayeres

A

underground quarries dug out by the romans. Wine towns of Epernay and Reims sit atop on crayeres

89
Q

Dry Champagne vs Wet Champagne

A

Champagne produced in treeless chalk such as Reims, Epernay, Ay as well as Cote des Blancs, very good draining system so this is “dry champagne”. Sandy soil produces more overt fruit characteristics, open and easy-drinking, in Cote des Bar, it has limestone rich marl, doesnt have the water retention capacity of chald, this is “web champagne”

90
Q

Echelle

A

scale

91
Q

True or False: In champagne blends, different grapes as well as different vineyards are fermented separately.

A

True

92
Q

De Saignee

A

Vinify a rose

93
Q

A ka Volee

A

a traditional method of disgorgement, wine not chilled, by removing sediment by hand

94
Q

Vintage vs non -vintage

A

Vintage: totally crafted from fruit grown during the stated vintage with the exception of the liqueur d’expedition.
Non-vintage: a blend of several vintages

95
Q

how many standard bottles are in magnum?

A

2

96
Q

what is louise pommery’s contribution to champagne?

A

the trend of dry style chapmpagne

97
Q

What is chaufrette?

A

A smudge-pot, or oil-burning device used to prevent grape vines from freezing during a sudden cold snap.

98
Q

How many standard bottles of wine are contained in a Réhoboam?

A

6

99
Q

How many standard bottles of wine are contained in a Nebuchadnezzar?

A

20

100
Q

What is disgorgement “à la volée”?

A

The traditional disgorgement of Champagne by hand

101
Q

What are the aging requirements for Champagne (vintage and non-vintage) versus crémant?

A

Non-Vintage Champagne: 12 months on lees + 3 more months in cellar. Vintage Champagne: 12 months on lees + 24 more months in cellar. Crémant: 9 months on lees.

102
Q

What is the primary grape of Vitry-le-François?

A

chardonnay

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