Champagne Flashcards

You may prefer our related Brainscape-certified flashcards:
1
Q

Soil in champagne?

A

Limestone:
chalk
calcareous marl
clay-marl
sand-marl

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2
Q

Climate

A

Continental: abundant sunlight in Sumer & risk of frost in spring
Maritime: regular rainfall

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3
Q

Exposure?

A

-Slopes
-South & South-east

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4
Q

4 main regions

A
  • Montagne de Reims
  • Vallée de la Marne
  • Côte des Blancs
  • Côte de Sézanne
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5
Q

3 main grapes

A
  • Pinot Noir
  • Chardonnay
  • Meunier
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6
Q

4 other grapes

A
  • Petit Meslier
  • Arbane
  • Pinot Gris
  • Pinot Blanc
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7
Q

When and how do they harvest?

A

Aug-Sept
hand picking

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8
Q

Common pruning techniques

A
  • Cordon de Royat (pinot noir)
  • Chablis (Chardonnay)
  • Guyot (every variety)
  • Vallée de Marne (Only allowed for meunier)
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9
Q

Making process?

A

1) whole bunch pressing
2) Racking
3) fermentation (usually stainless)
4) malo or no malo
=> here you get VIN CLAIR
5) Blending
6) Add liqueur de tirage (sugar, yeast & nutrients)
7) Prise de mousse and lees ageing
8) Riddling / Remuage
9) Degorgement
10) Add Liqueur d’expedition / Dosage

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10
Q

Pressing in champagne?

A
  • Whole bunch
  • Direct after picking
  • Tailles & Cuvées
  • Cold settling
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11
Q

Definition Taille

A

The last 5,5 hectoliters from a batch

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12
Q

Definition Marc

A

= 1 batch = 4000 kg of grapes
Max 25,5 hl

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13
Q

Definition Cuvée

A

the first 20 hl of a Marc

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14
Q

What can a vin clair consist of?

A

Wines of the latest harvest (various grapes and crus) + Vins de réserve (various grapes, crus and vintages)

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15
Q

Benefits of Pinot Noir

A
  • Body
  • Structure
  • Aromas
  • Longevity
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16
Q

Benefits of Meunier

A
  • Fruit
  • Aromas
  • Roundness
17
Q

Benefits of Chardonnay

A
  • Finesse
  • Vivacity
  • Longevity
18
Q

Number of crus

A

319

19
Q

How is maceration rosé made differently

A

Destemming + 12-72H maceration

20
Q

Prise de mousse specifics?

A
  • CO2 production
  • Increase in pressure
  • 6 to 8 weeks
21
Q

Dosage categories

A
  • Brut nature / Zero dosage <3g/L
  • Extra-brut <6g/L
  • Brut <12g/L
  • Extra-dry 12g - 17g
  • Sec 17g - 32g
  • Demi-sec 32-50 g
  • Sec >50 g
22
Q

Brut sans année style?

A

light & lively
Aromatic
Vinous

23
Q

Blanc de Blanc Style

A
  • Light & lively (e.g. Avize)
    or richt & buttery (e.g. Bisseuil)
  • longevity
24
Q

Blanc de noirs style?

A

Opulent to full-bodied
Aromatic
Food-friendly

25
Q

Millésimé style?

A

White or rosé
Powerful or mature
Obvious autolytic character
Min 36 months on lees

26
Q

Rosé style

A

light or deep coloured
light - full bodied

27
Q

Single plot wines style

A

Sense of place
mostly brut
sometimes millésimé, bdb or bdn