Champagne Flashcards
What is the “rural” or “ancestral” method?
Sparkling wine made through one single fermentation that undergoes a winter pause- yeast bottled when dormant due to cold awakens in bottle and carbon dioxide gas dissolves in solution
Who is credited with crafting the first French sparkling wine?
The monks of Saint Hilaire located near Languedoc town of Limoux in the 1500s
How was sparkling wine created up until the 1600s
serendipitous occurrence, no one understood why wine developed bubbles or how to control, advent of stronger bottles and airtight corks made it easier to capture effervescence
When were the champagne houses established?
Followed swiftly on kings decree allowing transport and trade of champagne in bottle- Ruinart- 1729, Moet- 1743, Delamotte- 1760, Veuve-Clicquot- 1772
When did Champagne develop an identity
In 17th century wines of Champagne referred to as “vins de Champagne”
When did the Champenois learn how to control the method of making sparkling wine?
end of 17th century and beginning of the 18th century
When did the fight for ownership of the word “Champagne” begin?
1887 received declaration from the court of appeals in Angers that “Champagne” could be used only for wines from that region
When did phylloxera arrive in Champagne and what was the impact?
1890, vineyard coverage went from 150,000 acres to 30,000 acres; vineyard density went from 20,000 vines per acre to 3,200 vines per acre
When was the Champagne zone of production delineated?
1908, significant unrest followed ruling, growers from Aube not included, added as second zone of production until 1927 when recognized and included as official part of Champagne region
What terms do sparkling wines in France outside of Champagne use?
They use the terms cremant, petillant, or mousseux- cannot be called Champagne or use terms “Champagne Method” or “Methode Champenoise” so use term “Methode traditionnelle” (traditional method)
Where is Champagne located in France?
Most northerly of all french wine regions, between 49 and 49.5 parallel north, 1.5 hour east of Paris
What is Champagne’s climate?
Climate is dual, strong continental and Atlantic (maritime) influences; gets cold in winter, spring and fall have significant threat of frost, proportionate year-round rain fall
Describe the seasons in Chamagne?
Spring: frost common and sever, cna reduce yields by killing fruit bearing buds
Summer: can be warm under continental climate; maritime climate means often under abundant rain cover
Fall: early frost often
Winter: Brutal freezes
How do vignerons fight frost damage?
Sprinklers used during danger period; continuous sprinkling creates ice capsule around bud and protects plant by maintaining a 32 degree temperature
What were the traditional Champagne grapes of the 9th-16th century?
Gouais Noir, Gouais Blanc, Fromenteau (gray pink berry, commonly called Pinot Gris)
What are the modern Champagne grapevines (16th century-today)?
Pinot Noir (38%) - Contributes least acidity and moderate alcohol Pinot Munier (34%) - Contributes moderate acidity and least alcohol Chardonnay (28%) - Contributes most acidity and most alcohol
What are the four primary sub-regions of Champagne?
- The Montagne & Val de Reims
- Vallee de la Marne
- Cote des Blancs and surroundings
- Cote des Bar
What are the four terroirs of Montagne & Val de Reims and what grapes do they produce?
- Massif de Saint-Thierry: Pinot Meunier
- Vesle and Ardre Valleys (Val de Reims): Pinot Meunier
- Monts de Berru: Chardonnay
- Grande Montagne de Reims: Pinot Noir
What are the six terroirs of Val de la Marne and what grapes do they produce?
Grand Vallee de la Marne: Pinot Noir
Coteaux Sud d’Epernay: Chardonnay/Pinot Meunier
Vallee de la Marne Rive Gauche: Pinot Meunier
Vallee de la Marne Rive Droite: Pinot Meunier
Conde: Pinot Meunier
Vallee de la Marne Ouest: Pinot Meunier
What are the five terroirs of Cote des Blancs and surroundings and what grapes do they produce?
Cotes des Blancs: Chardonnay Val du Petit Morin: Pinot Meunier, Chardonnay Cote de Sezanne: Chardonnay Vitryat: (Vitry-le-Francois): Chardonnay Montgeux: Chardonnay
Whate are the two terroirs of the Cotes des Bar and what grapes do they produce?
Bar sur Aubois: Pinot Noir
Barsequanais: Pinot Noir
What is the soil of Champagne?
Head in tertiary and feet in cretaceous- top root burrows through 90 million yeah old cretaceous chalk, upper exist in much younger soils
What are the two primary types of chalk in Champagne?
Belemnite (ancestors of squids) and Micraster (sea urchin)- Belemnite is preferred, no significant mineral or physical difference between the two, positioned at different parts of slopes, Belemnite at upper and mid slope which is ideal for optimum sun exposure and moisture retention; Micraster where slope begins to flatten
What type of soil is found in Cote des Bar?
Kimmeridgean marl, formed during Jurassic period (199-145 million years ago), part of ring of limestone rich marl outcroppings through England and France
What are the qualities of wines grown in chalk?
Chalk is porous limestone, grapes grown in chalk are high in acid producing lean wines with reserved aromatics, as subsoil it stores water- drains topsoil of moisture, makes Champagne treeless landscape because thin topsoil can’t support trees
What are Crayeres?
Underground quarries dug out by the Romans, maintain cool and humid environment year round, used for wine storage
What soil is in Vallee de la Marne and Val de Reims? What kind of wines do they produce?
Mix of marl, clay, and sands; clay soils produces wines that are mineral rich, need aging to express their true flavors and aromas; sandy soils produce wines with with overt wine characteristics, open and easy drinking; Cote de Sezanne are mix of chalk and clay
What type of soil is found in the Cote des Bar?
Limestone rich marl, doesn’t have water retention qualities of chalk, called “wet champagne” - subsoil doesn’t pull moisture out of topsoil; preferred soil for Pinot Noir (deeply aromatic, early expression)
How many AOCs are there in Champagne? What are they?
AOC Rose des Riceys - 100% Pinot Noir Rose (produced in three villages of Riceys in Aube)
AOC Coteaux Champenois - 100% still (lies within AOC Champagne area)
AOC Champagne - 100% Sparkling
Describe the Champagne grape
Pinot x Gouais cross, indigenous to France; prefers limestone or limestone rich marls, early budding, early ripening, productive; can achieve high sugar and high extract levels but at risk of being low acid; primary fruit aromas of apple and citrus, secondary/tertiary aromas of butter, nuts, ginger, vanilla, nutmeg; pale yellow to gold depending on age and terroir
Describe the Pinot Meunier grape
Black, frost and freeze resistant; produces wine of good acidity and red fruit wiht touch of earthiness (pumpernickel/rye bread), “Millers Pinot” because underside of leaf looks like its dusted with flour, genetic mutation of Pinot Noir, indigenous to France
Describe Pinot Noir grape
Aromatic grape ripens with good acidity and moderate tannin levels, light in color; name derived from pineau meaning pine cone because cluster is tight and compact like pine cone; early budding grape susceptible to spring frost, ripens early and often harvested before autumn rains; finicky with regard to site and challenging to grow; thrives in cool climates, prefers limestone/marl; primary fruit cherry/strawberry, secondary and tertiary earth, leather, violets, clove, cinnamon, sandalwood, smoke, truffles
When was the Echelle des Crus established and what did it do?
Established in 1911, ranks wine producing villages and vineyards surrounding them as one entity
How does the Echelle des Crus work?
Villages and vineyards ranked on scale of 80-100%, best villages have 100% rating (Grand Cru - 17 villages), villages with 90-99% rating are Premier Cru (42 villages), village must have at least 80% rating to be used in Champagne production (255 villages between 80-89%)
How many Grands Crus are in each sub-region of France?
Cotes des Blancs- 6
Montagne de Reims-9
Vallee de Marne- 2
What was the historical impact of the Echelle des Crus?
Considerable quantity of fruit enters open market each year at harvest, in past, CIVC (Comite Interprofessional du Vin de Champagne) announced per kilo price for fruit in 100% rated vineyars, lesser ratings got price proportional to rating percent
When did the Echelle des Crus method end?
2003, price now set by individual contracts
What is the main difference between the rural method and the Champagne method?
The Champagne method involves two separate and distinct alcohol fermentations
What was the problem with the rural method?
- Vignerons could not control onset of cold so no way to tell how much sugar left for yeast to metabolize come spring
- semi-fermented wine already put in sealed bottles by spring, no way to remove the yeast- wines were cloudy and gritty
Give an overview of the Campagne method
Grapes are picked by hand, fermented into still wine, blended with other still wines. Blend, cuvee, then undergoes second fermentation in same bottle which is later served
How are grapes for champagne picked
intentionally picked with less sugar than grapes destined for still wine production because alcohol is toxic to yeast
How are champagne grapes pressed
Grapes are picked then pressed quickly, traditional champagne press is wide and flat- allows for making white wine from red grapes, because shallow so less skin contact as juice trickled through grapes and left the press
What is the process for making champagne?
- Grapes picked by hand less ripe
- Pressed quickly in shallow press
- Juice chilled and allowed to rest in order for particulate matter to settle out of solution
- Undergoes first fermentation
- Different grape varieties fermented separately and different vineyard lots (most in stainless steel vats)
- Base wines blended together; rose generally made from blending in small amount of pinot noir
- Prise de Mousse: liqueur de tirage added into blend when product is bottled and creates second fermentation
- Bottle is sealed with crown cap/cork and stable and placed on side in wine cellar
- Aged sur lies minimum of 12 months
- After wine has finished aging, wine undergoes riddling
What is Prise de Mousse
“The seizing of the foam,” refers to second fermentation which creates between 4.9 and 6 atmospheres of pressure
What is tirage
French for the act of bottling, yeast and sugar mixed into blend then product is bottled
Why is tirage the crucial step that marks point of difference between methode champenoise and rural method?
The liqueur de tirage guarantees a sparkling product and predictable amount of sparkle
How is the champagne bottle sealed during the second fermentation?
Crown cap or cork and staple
What is the name of the wine cellars in Champagne
crayere
What is the storage method of champagne
Sur Lattes, champagne stored on side in wine cellar separated by thin strips of wood called lattes
How long does the seconf champagne fermentation take
average of thirty days
How does the yeast impact the final champagne product?
Yeast dies when fermentation is complete, then decomposes- release proteins that contribute to a texturous mouthfeel and “champagne bouquet” (toasted nuts, toasted grain, brioche, biscuits, or freshly baked bread)
What is the french name for wine aging on top of dead yeast cells
Sur Lie
What happens to the carbon dioxide in the wine as it ages?
The longer the wine ages the more completely the carbon dioxide dissolves into the wine forming smaller and more delicate bubbles
Legally, how long must Champagne age on lees and in cellar
Minimum of 12 months, non vintage champagne must spend at least 15 months in cellar from tirage to release; vintage champagne must spend three years in cellar
When was cork ‘rediscovered’ and what role did it play in champagne history
Cork rediscovered during 1600s, provided first airtight wine bottle closure and quickly became widely used
When was the first bottle that could withstand 6 atmospheres of pressure produced and where
In the 17th century by the British
What is riddling, what is it also known as
Riddling, also remuage, process takes place after aging- bottles are rapidly and brusquely turned in series of 1/8th rotations and simultaneously shifted in space to move from horizontal to vertical; collects lees in neck of the bottle, attributed to Veuve (widow) Clicquot
Where were champagne bottles traditionally placed?
In A shaped pupitres
How is riddling performed today?
Mechanized gyropalettes- champagne bottles stacked in metal boxes that move and shift in space, effectively moving yeast into neck of bottle in one week (vs. 3 months)
How are the dead lees removed from the neck
Bottle is chilled to 45 degrees to reduce pressure inside of bottle, neck of bottle set in icy brine that freezes yeast and wine into ice plug, bottles turned upright, crown cap removed, pressure inside bottle ejects plug in process known as disgorgement
What is the traditional method of disgorgement called?
a la volee, wine isn’t chilled at all, sediment is removed by cellar worker by hand in quick movement, crown cap removed, yeast ejected, technique still used by small estates
How are larger format champagne bottles filled?
Don’t undergo second fermentation in bottle, filled in process called transversage, 750ml bottles used to fill bigger bottles after each is disgorged
What is Liqueur de Dosage/Liqueur d’Expedition
Wine lost in disgorgement process can be replace with more of the same base wine (Brut Nature) or with sugar/still reserve wine mixture called Liqueur de dosage
What kind of cork is used for Champagne?
A cylindrical cork is compressed to half its width, inserted halfway into the neck of the bottle, exposed part compressed into round ball
How is the champagne bottle handled after the cork is inserted?
Wire cap is twisted on, vigorously shaken to integrate liqueur de dosage, bottle returned to cellar to rest so liqueur de dosage can marry with champagne; then outside of bottle washed and dried, foil capsule molded atop cork and cage, bottle labeled and released for sale
What happens to cork over time?
The pressure of bottle modifies cork over time, first few years honeycomb nature of cork remains intact and cork expands to mushroom shaped when it is released (jopone), over time integrity of cork begins to decline, some of effervescene escapes and when older cork released it is peg shaped (cheville)
What are the levels of sweetness for champagne called?
Brut Nature: no dosage added, 0-.3% sugar Extra Brut: 0-.6% sugar Brut: 0-1.2% sugar Extra-Sec (Extra Dry): 1.2-1.7% sugar Sec (Dry): 1.7-2.3% sugar Demi-sec: 3.2-5% sugar Doux: over 5% sugar
What is Tete de Cuvee?
Prestige bottling that most houses have
What is blanc de Blancs?
White sparkling wine made from white grapes, largely chardonnay
What is Blanc de Noirs?
White sparkling wine made from black grapes (Pinot Noir and/or Pinot Munier), bit more tannin, more avert/expressive aroma, powerful and fruity
What is rose champagne profile?
structured with noticeable tannic grip
Negociant-Manipulant (NM)
Label nomenclature, term describing a champagne producer that purchases grapes from others in the vinification process, may also be using own fruits (all large houses are NMs)
Recoltant-Cooperateur (RC)
Label nomenclature, grower affiliated with a wine making co-operative cellar; co-op vinifies grapes- RC retrieves the finished wine and sells it under his or her private label
Societe de Recolants (SR)
Group of grape growers who jointly vinifies the grapes of its member growers
Cooperative de Manipulation (CM)
Co-operative cellar which vinifies the grapes of its member growers
Marque Auxiliaire, Marque d’Acheteur, Marque Autorisee (MA)
Private label registered by any individual, group or society
Negociant-Distributeur (ND)
Wine buyer who purchases finished wines and gives them his or her own private label
Why is most Champagne meant to be drunk within two to three years?
Mostly to do with the life-span of the cork that is holding back 75-90 pouns of pressure, when cork begins to break down seal is weakened, oxygen gets into bottle and CO2 escapes
What does a bottle labeled RD or Recently Disgorged mean
Champagne spent prolonged aging on its lees with crown cap, tastes like older champagne without oxidation effect and in full possession of effervescence
How do you open a bottle of Champagne?
- Make sure bottle is thoroughly chilled - refrigerate 2 hours or put in ice and salt bucket at least 20 minutes (cold temps reduce pressure allow for ease of opening, much more control of cork and less foaming, cold delivers livelier mousse/finer bead
- Wipe bottle dry (need to have firm grip)
- Remove file capsule
- Place dry towel over top of exposed cage/cork, position hand so thumb holds the cork in place and other fingers grip neck
- Untwist wire cage (six turns), never take hand off cork once cage has been opened
- Set bottle at 45 degree angle (at this angle pressure will run along length of bottle and dissipate
- Grip bottom of bottle and twist slowly with one hand while holding onto cork with other, ease cork out of bottle (open with soft kiss not loud pop)