Champagne Flashcards
When did “sparkling” wine first appear in Champagne?
What was the reason?
Wines with slight effervesence/sparkling appeared in the 1600’s. Due to very cold periods wine was halted mid-ferment. Spring heat resuscitated it and this released carbon dioxide and caused some effervesence.
What was a “mosser” used for?
Not everyone liked the sparkle so some used whisks called mossers to release the trapped gas in the wine.
Which three developments in the 17th century helped advance the process of creating sparkling wine?
Whilst vignerons learned to improve the process:
1. The advent of stronger glass bottles;
2. Uniform bottle neck openings;
3. Mainstream use of cork to maintain an airtight seal.
When was the first intentionally created bottle of sparkling champagne made?
When was the first champagne house opened and by whom?
When was first champagne glass made?
- Between 1695 and 1698
- Ruinart in 1729
- A conical shaped glass in 1755
How did Louis Pasteur’s work on yeast influence the champagne process?
The discovery of the action and significance of yeast allowed producers to fine-tune the fermentation process.
What impact did the growing demand for Champagne have on grape growing and winemaking and the need for consistency? How did this mitigate the climate risks?
Growing demand for sparkling wine necessitated the purchase of grapes from across the sub-regions. To maintain consistency in their cuvee from year to year, producers blended grapes from diverse growing areas. This minimised the risk of crop loss from the challenges of frost or other adverse weather by diversifying.
Define a “ mono-parcelle wine. Give an example of one.
The champagne comes from grapes in a single parcel of vines in a single vineyard. In contrast to blended champagne the wine embraces vintage variations and signature flavours of a specific terroir.
Example : Philipponnat’s Clos des Goisses.
Define a “mono-cru” wine. Give an example.
Champagne made from grapes from a single village or “cru”.
Example : Salon’s Cuvee”S” Le Mesnil Blanc de Blancs. 100% Chardonnay from Le Mesnil-sur-Oger.
Why are mono-parcelles and mono-cru on the rise among the large champagne houses?
- Growing public interest in terroir-driven bottlings;
- Climate change means that capitalising on the attributes of vineyard or village is not the risk it used to be.
How have small grower-producers turned their size into a point of difference?
They have embraced vintage variations and the signature flavours of a single cru and or single vineyard bottling rather than striving for consistency each year.
How has the role of the cooperatives in Champagne evolved?
Previously they supplied to the large champagne houses when their stocks ran short. Now they have grown larger and compete for the same customers.
What does “sur lattes” mean?
Literally “on the lattes” which are thin strips of wood used to separate rows of champagne bottles from each other in a stack.
What is selling wine sur lattes?
It is the selling of finished sparkling wine to another party who will put their own label on it. Legal but questionable practice.
How does Champagne manage price stability?
By factoring in global demand it will increase or decrease yields accordingly and may even not pick a crop.
What is the CIVC?
The Comite Interprofessionnel du Vin de Champagne. It can block or authorise the release of a producers reserve in accordance with demand.
When did vineyards become well-established in Champagne?
By the 4th and 5th century CE,under the Romans.
Which king united most of the future country of France?
Clovis who was baptised in Reims.
How were the original wines of Champagne known.
Vins de la montagne and vins de la riviere. Both still wines and mostly red.
How has Champagne become associated with royalty?
27 kings of France ( from 13th to 19th century), have been crowned in Reims. The wines of Champagne have since been associated with royalty, power, celebration, privilige, wealth, and position. This image has been maintained.
How did the trade fairs of Champagne influence the sparkling wine industry?
Traders came and drank the local wines as they did business. in the 17th and 18th century, wealthy textile barons gifted their customers cases of sparkling wine. They then came back and ordered wine for themselves. Those textile business owners with foresight set up champagne houses.
Which developments in the late-17th/ early18th century helped advance the process of creating sparkling wine?
Whilst vignerons learned to improve the process:
1. The advent of stronger glass bottles;
2. Uniform bottle neck openings;
3. Mainstream use of cork to maintain an airtight seal.
In addition in 1728 it was decreed that the transport and trade of champagne could take place in bottles rather than casks. This allowed for the sparkle to be retained and marketed.
What was the declaration of the Court of Appeal in Angers in 1887?
The Champenois sought to protect the word “champagne” and the court ruled that it could only be used in conjunction with wines produced from that region.
How did phylloxera impact Champagne?
In 1890 it arrived and reduced the vineyards to 1/5th their size.
When was the Champagne zone first delineated? What happened as a result?
In 1908. However it excluded Aube which led to riots. They were subsequently included which caused further riots from growers in Marne. It was settled by including Aube as a second zone of production. This was changed in 1927 when it was officially included in the official Champagne region.
Where is the historic capital of Champagne?
Troyes which was also the home of the Counts of Champagne.
Within France, how can sparkling wines be described?
Cremant, petillant or mousseux. They can use the term “ methode traditionnelle” to describe they have used the champagne method of production. This can also be used by other sparkling wines outside France.
What was champagne volumes in 2019?
€5 billion/300 million bottles. It is the largest AOC in France by value.
Where does Champagne lie in France?
Between 48 & 49.5deg N. and 1.5 hour drive from Paris. It is just below the northerly limit for grapegrowing. (50 deg N)
What is the climate of Champagne? Describe it.
Continental with maritime influences. . It has harsh winters with warm but not hot summers. It can have heavy frosts in spring and autumn. Rain falls throughout the year with cloud cover ( maritime influence).
It barely receives enough sunshine to ripen grapes.( on average 1680 hrs p.a.)
What are the climate threats to the vine in Champagne?
Low temperatures
Frost
Hail
Fog
Rain
Humidity (which increases disease pressure)
How does Champagne’s topography help mitigate the climate risks?
The topography creates mesoclimates that provide the vine with shelter, warmth and adequate air circulation. The folded hills create suntraps, the rivers and canals plus maritime influence (cloud cover) help moderate temperatures and mitigate frost damage.
What is the Paris Basin?
A large downward depression of sedimentary rock strata.
What are the three main soil groupings in Champagne?
Chalk
Limestone rich marls
Composites of sand and clay
Describe chalk?
It is a type of porous limestone, a sedimentary rock composed of calcium carbonate. Because of its porosity it can store large amounts of water(80 galls per cubic yard/3-400 litres per cubic metre). Drains topsoil like a sponge. This cannot support higher plant life.
What are crayeres and why are they used in Champagne?
Crayeres are ancient underground quarries. They are used as cellars due to their cool temperatures and ample humidity. Perfect for wine storage.
What is the characteristic of wine grown on chalk?
Quite high in acid, lean with closed aromatics.
Name the two types of chalk?
Belemnite and Micraster.
What is Belemnite composed of?
Fossilised remains of arrow- or dart-like relatives of todays squid.
What is Micraster composed of?
Fossilised sea urchins.
Which type of chalk is preferred? Why?
Whist there is no significant difference in physical properties, Belemnite was deposited on the upper to mid-slopes which is ideal for optimal sun exposure, drainage and air circulation for growing vines. Micraster is found where slopes begin to flatten.
Which areas of champagne have mainly or only chalk soils?
Cotes des Blancs, Montgeux, Cote de Sezanne, Monts de Berru, Vitry-le-Francais
Describe limestone-marl.
It is a porous sedimentary soil. Unlike chalk, it does not have the water-retention capacity and does not pull the water down from the topsoil.
It is the preferred soil for Pinot Noir and delivers a deeply aromatic earthy expression of PN.
Where in Champagne is limestone-rich marl concentrated?
In Montagne de Reims and the Cote des Bars. The latter uniquely has Kimmeridgian Marl.
