Champagne Flashcards
Vintage Champagne requirements
100% from that vintage
Examples of universally declared Champagne vintages
2002, 2008
Rosé d’assemblage
Blend red wine with white
Rosé de saignée
Skin macerate black grapes; draw off skins
Blanc de Blancs character
austere in youth
long ageing
Blanc de Noirs
FUller bodied
Age more rapidly than BdB
Grand Cru
all grapes from Grand Cru villages
Premier Cru
all grapes from Premier Cru or Grand Cru villages
Drink late disgorged CHampagne immediately, why?
Initially seem more youthful tahn same vintage disgorged earlier
But after disgorgement they age more rapidly
Impact of disgrogement (ingress of oxygen, disturbance of liquid) greater in older wines
Wine from Champagne was historically what style/colour?
Still, rosé
Pinot Noir
Who developed riddling?
Veuve Cliquot
Remuage
Riddling
Champagne AOC boundary set in what year
1927
Blocage
Reserve wines
Why blocage came about?
Reserve wines
Portion of young wine set aside as insurance policy against low yields/disasters later
5 subregions of Champagne
Montagne de Reims Valée de la Marne Cote des Blanc Cote de Sézanne Cote des Bar
Champagne climate
Cool continental
Some oceanic influence
700mm rain
Average annual temp in Champagne
11C
How has climate change impacted Champagne?
Over last 30 years, harvest dates have moved forward 18 days on average
Average acidity has dropped
Potential alcohol risen 0.7%
Result: more consistently ripened grapes, fewer poor vintages
Best geographical area in Champagne for high quality grapes?
Chalky hillsides in northern part
High chalk content = high quality Chardonnay
Characteristics of chalk soils
Highly porous
Stores water
Steady supply of water in dry periods
Montagne de Reims
Black grapes
Grand Cru: Mailly, Verzenay, Verzy, Ambonnay, Bouzy
Wide plateau, not mountain
North-facing villages = excellent cool-climate site (frost prone)
High acidity
Austere in youth
Grands Crus on chalk = balance of water retention and drainage
Some good Chardonnay
Vallée de la Marne
Meunier on clay, marl and sand (fruity wines)
Meunier bud break later, ripen earlier = well suited to frost prone valley
Grand Cru: Ay
Early drinking Chardonnay also
Cote des Blancs
Almost exclusively white grapes
Purest chalk (water retention and drainage)
95% Chard
GCs: Cramant, Avize, Oger and Le Mesnil-sur-Oger
Long aged wines, austere in youth
Cote de Sézanne
Continuation of Cote des Blancs Clay and clay/silt, some chalk Chardonnay on warm SE-facing slopes Fruitier, riper Quality lower than VdlM, CdBlanc and MdR
Cote de Bar
South of region
25% Pinot Noir
Kimmeridgian calcareous marls (Sancerre and Chablis)
Steep slopes, stony limestone = drainage = good Pinot
Important source of Pinot for other areas
Merchants from north buy grapes here
Hectares under vine in Champagne
35,000ha
Breakdown of grapes %
Pinot Noir 38%
Meunier 32%
Chardonnay 30%
Which of three grapes is increasingly in demand?
Chardonnay
Planted more and more
Demand from big Houses
Higher price per kilo, larger yields
Other grapes in Champagne
Pinot Blanc
Arbanne
Petit Meslier
Fromenteau
Meunier
aka Pinot Meunier Mutation of PN with white hairs/floury Meunier = miller Early bud (but later than PN and Chard = less prone to frost) Earlier ripen than PN = good in years with late rain Sensitive to botrytis Fruity wine, adds softness Important for NV wines
Producers that use Meunier for long-ageing wines
Krug
Egly-Ouriet
Average density in Champagne vyd
8,000v/ha
Why are high yields ok?
Not necessary for ripe tannins or flavours
Don’t need concentrated colour
Taille Chablis
Pruning system best for Chardonnay
3-4 cordons (old wood), max 5
End of each cordon: a spur with up to 5 buds
Form of spur pruning, lots of permanent wood (good vs. frost)
Spurs grown t yearly intervals, trained to max 0.6m above ground (benefit solar energy reflected from soil)
Cordon du Royat
Used for PN and Munier
Royat = RED wines
Single cordon, spur pruned, VSP
Guyot
Replacement cane, VSP. Lesser rated vyds. Single or double guyot
“Vallee de la Marne” training system
similar to Guyot but more buds
Used less than in the past
What is Vallée de la Marne
1) a sub-region (Meunier)
2) a training system (like Guyot but more buds; less popular now)
Climatic threats in Champagne
Winter frost Spring frost Cold/rain affect flowering/fruit set = reduce yields, unripe grapes Violet storms/hail Hot and humid summer = botrtryis
Pests and diseases
Downy mildew
Podwery mildew
Dagger nematode (which spreads fanleaf virus)
Sustainability in Champagne
Promoted by Comité Champagne
Pesticides reduced (sex confusion instead)
Soil protection (groundwater on slopes; cover crops)
Water management
Recycling waste and by-products
Lighter bottle for NV
How are harvest dates decided?
Comité Champagne decides
Sample grapes from 450 control plots from veraison onwards
Measure colour change, weight, sugar, acidity and botrytis
Determine max yield for year, required abv
Announce start dates but producers can pick later
Can producers pick earlier than set harvst dates?
Yes by special derogation from INAO
if for example botrytis threat
AOC regulations for picking and pressing?
Hand harvest
Whole bunch pressing
How long does harvest last?
Usuall 3 weeks
around 100,000 workers
How many pressing centres around Champagne?
1,900
keep transportation times to a minimum
Why is pressing gentle in Champagne?
Gradual increase of presusre
Ensure high quality
Low phenolics (avoid extracting tannins)
Make white wine from black grapes
Marc
4,000kg of grapes
Max yield
79hl/ha
can be raised to 98hl/ha if agreed with Comite
Cuvée
Taille
4,000kg of grapes loaded in to press
Cuvée: first 2,050L (free run juice and first pressing)
Taille: next 500 litres
Limiting total pressing ptoects quality, avoiding over-extraction of phenolics
Maintains fruit flavours
Cuvée how many L
first 2,050L
Taille how many litres
500L
Characteristic of cuvee
Rich in acids
Finesse, ageing potential
Characteristics of taille
Lower acid, more colour and phenolics
Useful for blends = expressive in youth but not ageing potential
NV: more cuvée or taille?
More taille. Expressive in youth but doesnt have same ageing potential
Chaptalisation allowed?
Yes to produce a wine with minimum alcohol 11%
final alcohol cannot reach 13% NB
Alcoholic fermentation vessel
Stainless steel
More large oak foudres = textural richness, mouthfeel
MLF?
Yes, often, after alcoholic ferment
Reduce and soften acidity
Some avoid it
Store base wine where?
Large producers: big vessels, reductive environment away from oxygen
Others: old oak, mild oxidation
Bollinger: age in magnum
Others eg Pierre Peters: perpetual reserve
Source of red wine for rose blending?
Still dry Pinot Noir or Meunier, locally grown
Example of skin contact rosé producer?
Laurent Perrier
Colour consideration for rosé blending?
Yeast absorbs colour pigments during each fermentation = getting colour right in final wine requires experience and expertise
Brioche flavours prominent in CHampagne why?
More prominent than in warmer climates due to lower intensity of primary fruit present
NV lees ageing
12 months
Total 15 months in cellar
Vintage lees ageing
12 months
Cant be relaesed until three years after tirage (many keep for longer)
How did Echelle des Crus system end?
Pressure from EU
Biggest buyer of grapes?
Moet & Chandon
Grand Cru refers to village or vineyard?
Village entirely
Why Grand Cru not used as widely here by Houses as eg Burgundy negciants?
Houses need to produce large volumes and high quality; there is variation within and between GCs; Houses thus focus on the brand of the vintage or prestige cuvee rather than promote individual village or vineyard names
How many growers in Champgne?
16,000
remember: 35,000ha underr vine
Growers own what % of vineyards?
90%
How many Champagne Houses?
340
All big CHampagne Houses belong to which acronym/category?
NM
Negociant Manipulant
Growers belong to which acronym/category?
RM
Recoltant Manipulant
LVMH owns what?
Moet and Chandon Dom perignon Mercier Veuve Clicquot Ruinart Krug
Vranken Pommery Monopole owns what?
Vranken Pommery Monopole Hiedsieck Charles Laffite Bissinger
Champagne sales split between export and domestic what %?
50-50
Total sales for Champagne (2018)
302 million bottles
Growers sell most of their wine in which market?
Domestic
How is supply of Champagne controlled?
Max grape yields for base wine this year
Allowance of wines to go into reserves
Potentially adding more land to AOC
Main export markets
UK, USA, Japan, Germany, Beligum
Price per kilo of grapes
€6.10/kg (not GC or PC)
1.2kg makes one bottle
How many kg of grapes makes one bottle of Champagne?
1.2kg
Why is vintage Champagne more expensive to produce?
Premium grapes cost more
Cant be sold for three years = cost of storage nad cashflow
(vs 15 months for NV)
Why is rose champagne a bit more expensive to make?
Red wine is needed = more expensive bcos lower yields
Markeitng and advertising approx what % of bottle price for large Houses?
20%
Broad breakdown of costs for bottle of Champagne
50% grapes
30% production
20% commercialisation