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Wine > Champagne > Flashcards

Champagne Flashcards

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1
Q

Topography (Cities, water bodies, mountains)

Factor effecting climate, hazards, Terroir

A

City: Epernay, Reims, Chalons, Troyes

Rivers: Marne, Seine, Aube
Ocean: Atlantic (influence the climate)

Climate: Cool continental

Hazards: Rain, frosts and summer hail.
To tackle frosts there are 3 methods:
Heaters, wind machines and sprinkling water candles

Soil: Chalk, limestone (provides good drainage and retain a fairly constant temperature), Marne, clay

Vineyards: best ones on slopes

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2
Q

Grape varieties allowed

A

Chardonnay (acidic, finesse), Pinot noir (acidic, texture), Pinot Meunier (fruity).

Others: Voltis (new one) Arbane, Pinot blanc, Pinot gris, Petit Meslier

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3
Q

Winemaking

A

Methode Champenoise - also called:

  • Méthode classique
  • Classic method
  • Traditional method
  • Méthode Traditionelle

Ageing requirements:
NV - 15 months of which min 12 months on lees
Vintage - 36 months

Styles:
Rose
Blanc de blanc
Blanc de noir

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4
Q

Sugar content g x Lt

A
  • Brut nature / zero dosage - less than 3 grams per liter
  • Extra brut - between 3 and 6 grams per liter
  • Brut - Between 6 and 12 grams per liter
  • Extra dry - between 12 and 17 grams per liter
  • Dry - between 17 and 32 grams per liter
  • Semi-dry - between 32 and 50 grams per liter
  • Sweet - more than 50 grams per liter
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5
Q

Subregions / main grape variety

A
  • Cote des Bar (Aube): Pinot Noir
  • Cote de Blanc: Chardonnay
  • Cote des Sezanne: Chardonnay
  • Montagne de Reims: Pinot noir
  • Vallee de la Marne: Pinot Meunier
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6
Q

Classification

A

17 Gran Cru
44 Premier Cru
Village level

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7
Q

Villages

A

Cote des Bar (Aube)

Cote de Blanc: Avise, Cramant, Chouilly

Montagne de Reims: Ambonnay, Bouzy, Reims

Vallee de la Marne: Ay, Epernay, Hautvillier

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8
Q

Main Producers

A

Cote de Blanc: Salon, Selosse

Montagne de Reims: Charles Heidsieck, Piper-Heidsieck, Veuve Clicquot, Krug, Ruinart, Tattinger, Louis Roederer, Henriot

Vallee de la Marne: Bollinger, Billecart-Salmon, Moet and Chandon and Dom Perignon, Gosset, Pol Roger, Mousse Fils

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9
Q

Gran Cru (17)

A

Cote de Blanc (6): Avise, Cramant, Chouilly, Oiri, Ogel, Le Mesnil

Montagne de Reims (9) : Ambonnay, Bouzy, Beaumont-sur Vesle, Louvois, Mailly, Puisieulx, Sillery, Verzy, Verzenay

Vallee de la Marne (2) : Ay, Tours sur Marne

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10
Q

Prestige Cuvee

A

Bollinger - La Grande Année Les vieilles vignes francaises
Billecart-Salmon - Nicolas François Billecart, Clos St Hilare , Elisabeth rose
Charles Heidsieck - Blanc des Millénaires, Charlie, Royale
Deutz
Gosset - Celebris, Grand Millésime
Henriot - Cuvée des Enchanteleurs, Hemera
Louis Roederer - Cristal
Moet and Chandon - Dom Perignon
Krug - Clos du Mesnil, Clos d Ambonnay, (Private)
Pol Roger - Sir Wiston Churchill
Perrier Jouet
Piper-Heidsieck - Rare
Ruinart - Dom Ruinart (reserve) L’exclusive
Taittinger
Veuve Clicquot - La Grande Dame

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11
Q

What is the 1st step in making Méthode Champenoise?

A

Making the base wine.

  • grapes pressed quickly to avoid skin contact and oxidation;
  • grape must go through primary fermentation resulting in a low alcohol, high acid, lightly colored wine. This is your base wine.
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12
Q

What is the 2nd step of making Méthode Champenoise (after creating the base wine)?

A

Blending, aka assemblage

  • once the base wine is made, the winemaker will blend the different base wines (different vintages, villages, etc.)
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13
Q

What step in Méthode Champenoise comes after blending?

A

Secondary fermentation

  • the blended base wine is bottled with liqueur de tirage (a mixture of yeast + sugar);
  • the tirage ignites the secondary fermentation (because the yeasts will eat the sugar, creating CO2 and alcohol);
  • bottle gets a crown cap (bottle cap), is laid on its side, and secondary fermentation begins;
  • the CO2 created by the tirage is trapped and dissolves in the wine.
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14
Q

What are the 2 things tirage creates?

A
  • CO2

- (a little bit of) Alcohol

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15
Q

What step in Méthode Champenoise comes after tirage?

A

Aging on the lees

  • As the yeast cells from the tirage expire, they settle onto the bottom of the bottle;
  • The wine rests on these expired yeast cells, called lees, for at least 12 months.
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16
Q

What is autolysis?

A

A process when yeasts decompose;
- These dead yeast cells release proteins and flavor compounds redolent of bread;
This sur lie aging will create flavors of biscuit, brioche, and toast.

17
Q

What is the name of the process that moves lees from bottle to neck post aging?

A

Riddling or Remage

18
Q

Describe the process of riddling.

A
  • Each bottle is turned about 45º every day to gently cajole the lees into the neck of the bottle;
  • Riddling is done until the bottle is standing upside down and all less have settled into the bottle’s neck.
19
Q

What is a gyropalette?

A

The machine that riddles sparkling wine bottles. (holds 504 bottles, it takes 8 days)

20
Q

What is the name of the wooden A-frame rack used to hand riddle champagne bottles?

A

Pupitre - invented by Widow Clicquot

can hold 60 bottles, it takes 8 weeks

21
Q

How are lees removed after riddling?

A

Disgorgement

  • after all sediment has been moved into the neck of the bottle after riddling, the neck is frozen to solidify the yeast plug;
    crown cap is removed, either by hand or machine, and the plug is forced out by the pressure of the CO2 gas that was created.
22
Q

After disgorgement, what can be added to a bottle of Champagne?

A

Dosage

  • mixture of wine + sugar, called liqueur d’expédition;
  • the amount of sugar in the dosage determines the final sweetness level of champagne.
23
Q

What are the 2 main types of Champagne producers?

A

A producer who buys grapes, juice or finished wine which they bottle uner their own name or label.

A Grower is someone who makes wine from grapes grown in vineyards that they own.

24
Q

List 3 special bottlings often found in Champagne.

A

Single Vineyard
A wine whose grapes come from one, single vineyard.

Clos or Mono Parcel
A parcel of, or smaller area within, a single vineyard that’s owned by one producer.

Cuvée Prestige or Tête de Cuvée
The highest-tier bottling of a Champagne house or producer.

25
Q

What are the top vintages in Champagne from 2005 - 2015?

A 
2005
2008
2012
2013
2015

Wine (54 decks)

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