Champagne

Question 1

Who is the trade organization responsible for the Champagne appellation?

Answer 1

Comite Champagne

Question 2

What is the climate and average temperature in Champagne?

Answer 2

Cool, continental climate with some maritime influence. Average temperature of 11c.

Question 3

Common weather problems in Champagne?

Answer 3

Cold winters, spring frost, moderate sunshine in growing season, humidity.

Question 4

Average rainfall in mm?

Answer 4

700mm

Question 5

Name 3 Grand Cru Villages

Answer 5

Bouzy, Le-Mesnil-Sur-Oger, Avize

Question 6

Key points in Montagne de Reims?

Answer 6

HIgh plateau steep valleys, 10 Grand Cru villages, some best sites face north (frost risk), best sites limestone, best known for black grapes, high acidity/austere in youth.

Question 7

Key points in Vallee de la Marne?

Answer 7

Poorer soil (clay/sand/marl), 59% pinot meunier, sloping vineyards toward river, 1 Grand Cru village, fruitier style due to high percentage of meunier.

Question 8

Key points in Cote-de-Blancs?

Answer 8

Chalkiest soil, 85% chardonnay, 6 Grand Cru, intense wines that are austere in youth.

Question 9

Key points in Cote de Sezanne?

Answer 9

Continuation of CDB, chardonnay dominated, warmer south facing slopes, fruitier styles, no Grand Cru

Question 10

Key points in Cote de Bar?

Answer 10

Close to Chablis, kimmeridgean limestone, mostly PN, fruity and full bodied so is added to blends, no Grand Cru.

Question 11

Dominant soil type and why?

Answer 11

Limestone, good drainage, suited to production of quality chardonnay.

Question 12

Champagne currently has a high vine density, how many vines per hectare?

Answer 12

8,000 vines per ha permitted.

Question 13

How many harvest workers required?

Answer 13

Around 100,000.

Question 14

How many pressing centres?

Answer 14

Around 1,900.

Question 15

What are the 7 varieties?

Answer 15

Pinot noir, pinot meunier, chardonnay, pinot blanc, pinot gris, arbanne, petit meslier.

Question 16

Winemaking process for Champagne AOC?

Answer 16

Grapes, pressing, settling, alcoholic fermentation (+MLF?), blending, tirage, secondary fermentation (+less ageing?), riddling, disgorgement, dosage, corking and wiring, bottling.

Question 17

How must grapes be pressed and why?

Answer 17

Whole bunch, Coquard traditional but modern presses permitted, minimises extraction of compounds from skins.

Question 18

What is the usual/maximum yield permitted and where does surplus go?

Answer 18

79hl/ha up to 98hl/ha. Surplus goes into reserve.

Question 19

Chaptalisation?

Answer 19

Permitted to get base wine up to 11%.

Question 20

Define Marc, Cuvee, Tailles?

Answer 20

Marc 4000kg, produces 2550l of juice.
Cuvee 2050l
Tailles 500l

Question 21

How is rose Champagne made?

Answer 21

By blending red, still wine with the white base wine.

Question 22

Lees ageing requirements following secondary fermentation?

Answer 22

NV= 15 months in cellar, 12 on lees. Vintage= 3 years in cellar, 12 months on lees. Many age for longer.

Question 23

Label term= Brut Nature

Answer 23

0-3 g/l (natural sugars only)

Question 24

Label term= Extra brut

Answer 24

0-6 g/l

Question 25

Label term= Brut

Answer 25

0-12 g/l

Question 26

Label term= Extra dry

Answer 26

12-17 g/l

Question 27

Label term= Sec

Answer 27

17-32 g/l

Question 28

Label term= Demi-sec

Answer 28

32-50 g/l

Question 29

Label term= Doux

Answer 29

50+ g/l

Question 30

How much of the worlds vineyard area is Champagne AOC?

Answer 30

0.5%

Question 31

What are the 2 still wine producing areas of Champagne?

Answer 31

Coteaux Champenois, Cote de Riceys