Champagne

Question 1

What climate is the Champagne region?

Answer 1

Cool continental, with some maritime influence. Average temperature of 11°C. Very cold winters, spring frost a common threat. Rain: around 700 mm per year, spread throughout the year –can disrupt growing season/harvest –also increases disease risk. Moderate levels of growing season sunshine levels and can get hot and humid in the summer.

Question 2

Is machine harvesting permitted in Champagne? What is the maximum yield?

Answer 2

NO. Hand harvesting only in Champagne. Their maximum yield is 66 hL/ha but can be higher in better years, yields are high for quality wine production.

Question 3

There are 7 permitted grape varieties in Champagne. How many can you name?

Answer 3

Pinot Noir (38%), Pinot Meunier (31%), Chardonnay (30%), Pinot Blanc, Pinot Gris, Arbanne, Petit Meslier

Question 4

There are 5 sub regions in Champagne. Do you know what they are?

Answer 4

Montagne de Riems - has the most Grand Cru sites (10).
Vallee de la Marne
Cotes du Blancs - best chardonnay, 6 Grand Crus.
Cotes de Sezanne and Cote de Bar, no Grand Crus.

Question 5

During winemaking, is whole bunch pressing permitted?

Answer 5

Yes. Whole bunch pressing is compulsory. It is slow and gradual (3 hours) to reduce phenolics.

Question 6

The base wine for Champagne is known as Vin Clair, how long would you typically expect the base wine to ferment for? How likely is it to go through MLF?

Answer 6

5-10 days. MLF is common to soften acidity.

Question 7

Explain what reserve wine is?

Answer 7

When producers keep wine reserved in good vintages to make up for poorer vintages. Good producers can stockhold older reserve wines and blend them in the future for greater complexity.

Question 8

A NV (New Vintage) Champagne must be aged for 15 months in cellar, 12 months of which on lees. What are the requirements for a Vintage Champagne?

Answer 8

Min 3 years in cellar, 12 months on lees.

Question 9

There are 7 sweetness levels in Champagne, from driest to sweetest name them.

Answer 9

Brut Nature, Extra Brut, Brut, Extra Sec, Sec, Demi-Sec, Doux.

Question 10

What is meant by Tirage during the production cycle of Champagne?

Answer 10

Tirage is a mixture of yeast, sugar and wine that is added to the still base wine to kick start the secondary fermentation in bottle.