Champagne Flashcards

Question

What is the primary grape of the Vallée de la Marne?

Answer 1

Pinot Meunier

Answer 2

"Seizing of the foam" or the second alcholic fermentation in the making of Champagne

Answer 3

Cooperative de Manipulation. A cooperative that makes Champagne using the grapes of its members.

Answer 4

The process of using 750 ml bottles of champagne to fill large (bigger than magnums) and small format bottles after disgorgement

Answer 5

A white sparking wine made from white grapes.

Answer 6

From driest to sweetest: Brut Nature, Extra Brut, Brut, Extra-Sec (or Extra-Dry), Sec (Dry), Demi-Sec, Doux

Answer 7

Chardonnay

Answer 8

An A-frame rack used for riddling Champagne bottles

Answer 9

Gouais and Fromenteau

Answer 10

Riddling, or turning Champagne bottles to collect the lees in the neck.

Answer 11

The process of riddling (remuage)

Answer 12

Non-Vintage Champagne: 12 months on lees + 3 more months in cellar. Vintage Champagne: 12 months on lees + 24 more months in cellar. Crémant: 9 months on lees.

Answer 13

Grand Cru: 100% (17 villages). Premier Cru: 90–99% (42 villages). Cru: 80–89% (255 villages)

Answer 14

Pinot Noir

Answer 15

Belemite (preferred) and Micraster

Answer 16

Pinot Noir (38%), Pinot Meunier (34%), Chardonnay (28%)

Answer 17

Récoltant-Manipulant. A producer who grows his/her own grapes and makes his/her own Champagne.

Answer 18

Creating the cuvée (blend) of Chardonnay, Pinot Noir and Pinot Meunier

Answer 19

The Côte des Bar

Answer 20

Négociant-Manipulant. A producer of Champagne who buys grapes from others.

Answer 21

Brut Nature

Answer 22

AOC Coteaux Champenois is 100% still, while AOC Champagne is 100% sparkling. Both AOCs cover the same area and use the same grapes.

Answer 23

The mix of sugar and still reserve wine added to Champagne after dégorgement and before the cork is inserted

Answer 24

Because of its location. Belamite is found at the upper to mid slope, where there is more sun and better water retention.

Answer 25

A white sparkling wine made from black grapes

Answer 26

- Took centuries to understand most areas of fermentation - Saint Hilaire located close to the Languedoc town of Limoux, credited with crafting the 1st French sparkling wine (1500s) - Champagne took this process and developed it

Answer 27

- 4th and 5th Centuries v/ yards planted (Romans). Also through romans became a trade route and mine for chalk

Answer 28

- Over run and turned over to the Vandals, the Teutons, the Franks, and the Huns. France was known as Gaul. Clovis, kind of a Franks, waged war with the intention of uniting the tribes of Gaul - Bishop Rémi (Bishop of Reims) tried to convert Clovis to Christianity. The two came to an agreement. If Clovis got victory over enermies, he would convert - Bishop blessed the cask, and said as long as there was wine in the cask he would be victorious. Bishop Rémi was made Saint Rémi.

Answer 29

(27 kings, Lovis the VIII to Charles X were crowned there) Champagne was associated with royalty - As Reims grows as a power- ground so did conflict in the region - Champagne witnessed: * Frankish and German wars * 100 yr war (England tried for French throne) * Nepoleon’s battles with Austria, Prussa/ Russia * Both world wars (bullet castings are still found in v/yards)

Answer 30

- Known as “Vins De la Montagne” (mountain Wines) and Vins De la Riviere (River Wines). Ay Wines known as “the ordinary Wines of king and princes”- Most Wines still and most Red

Answer 31

- Became a cross road for supplier ps. Big fairs were held, lasted up to 49 days. Traded spices, olives, wool and leather

Answer 32

- No one understood how sparking Wines worked. Stronger bottles and air tight corks helped with controlling it - Textiles very important. Merchants found their clients would buy the local wine. Some decided to change from textiles to wine full time: * Ruinart 1729 * Moët 1743 * Dellamonte 1760 * Verve Cliquot 1772 * Heidseck 1785 - These house’s thrived after the king allowed champagne to be shipped in bottle not cask

Answer 33

- Wines known as “Vin De Champagne”, brand established

Answer 34

- Scientific explosion. Better understanding of Champagne process

Answer 35

- Court ruling said that the word champagne could only be used with the region

Answer 36

- Phylloxera arrives and devastates the area (Prior; 150,000 acres/ 60,000 ha, Post: 30,000 acres/ 12,000 ha). Density prior: 20,000 vines per acre/ 50,000 vines per hectare, After: 3,200 acres/ 8,000 per ha

Answer 37

- V/ yards designated but civil unrest from growers in the Aube, Sth of Troyes. This town used to be the capital of Champagne. After the riots of the Aube (following their inclusion), the Marne rioted due to anger over the Aube being included

Answer 38

- Aube officially recognised

Answer 39

- Champagne become the drink of Belle Epoque (1920s) - Chamoagne still fights for its name - Champagne owns phrases like “Champagne method” or “Methode Champanoise”

Answer 40

- Most nothernly of regions. 49 degrees and 49.5 degrees | - 1.5 hours from Paris

Answer 41

- Both cold and harsh. Boardeaux 2,069 hours of sunshine, Bourgogne 1910 hrs, Champagne barely 1,650 hours - Both continental and Maritime

Answer 42

Continental= winter temps are affected dramatically, Maritime spring and fall with significant frost - Fairly proportionate rainfall year wide

Answer 43

- Spring frosts common and severe. Affects yields, kills fruit bearing buds. Sprinkler systems used to fight the danger periods. Continuous sprinklers creates an ice capsule around the bud. This lasts as long as 32 degrees f (0 degrees Celsius) is maintained - Summers with continental influence creates sun, Maritime influence means cloud. - Autumn brings early frosts - Winters can herald brutal freezes 14 degrees f (- 10 degrees celcius) for 3- 4 days a year

Answer 44

- Gouais Noir (black berried) - Gouais Blanc (white berried) - Fromenteau (grey- pink berried).....commonly known as Pinot Gris - Épinette, Bon Blanc, Petit Blanc, plus Arianne/ Arbane, Petit Messier and Chardonnay. Red grapes were Chasselas Rouge, Gamay, Morillon (Pinot Noir), Enfumé Noir and Pinot Meunier

Answer 45

- Three grapes became the cornerstone: * Pinot Noir: 38% of total plantings- least amount of acid/ moderate alc * Pinot Meunier: 34% of total plantings- Moderate acid/ least alc * Chardonnay: 28% of total plantings- Most acid/ alc - Pinot Gris/ Pinot Blanc/ Arbanne/ Petit Meslier authorised in Champagne AOC but are uncommon

Answer 46

- The Montagne and Val De Reims - Vallee De La Marne - Côte De Blancs and surrounds - Cotes des Bar

Answer 47

Pinot Meunier Along on the right bank of the Vesle River. Nrthern most part of the region. Nthwst of Reims. Vineyards: Stheast: sand/ clay/ Marl

Answer 48

Pinot Meunier Sth of Massif De Saint- Thierry/ WST of Reims lies the Vallee De l’Ardre and Vallee De La Vesle. Vines are on both sides of the Ardre. Soils of Ardre Valley are sand; clay, Marl. V/yards face nthest and sthest

Answer 49

Chardonnay 4 miles/ 7 kms est of Reims, circle Mont Bernu. Varying aspects. Chalk

Answer 50

Pinot Noir An uplift that looks like a horseshoe; Sth of Reims/ Nth of Epernay. V/ yards Sth, est, nthwst. Soils vary from Village to village. Some are limestone, while others are chalk.

Answer 51

Pinot Noir Sth of Montagne De Reims; Nth of Epernay. Marne arriver carves a steep valley as it flows west towards Paris. Estrn fringe borders Dry Champagne, Chalk subsoils, rest of Valley is sands, clays, marls. V/yards face Sth.

Answer 52

Chardonnay/ Pinot Meunier Coteaux Sud d’ Epernay lié Sthest Sth and sthwst of Epernay. WST is Marne Valley, Sth is the Cote des Blancs. Soils are chalk, sand, marls

Answer 53

Pinot Meunier Left bank composed of sands, marls, clays. Most v/yards face Nth.

Answer 54

Pinot Meunier V/ yards of the right bank of Marne Valley are bisected by the Chatillion River. Soils are sands, marls and clays; v/yards face Sth

Answer 55

Pinot Meunier WST within Marne Valley, small cluster of Villages encircling a large limestone uplift. V/yards have varying aspects.

Answer 56

Pinot Meunier WST Most section of Champagne. Soils are sands, marls, clay. V/ yards face Sth and sthest

Answer 57

Chardonnay Nthest to Sthwst, perpendicular to Marne Valley. Sth of the Coteaux Sud d’ Epernay, 8 miles/ 13 kms in length. Subsoil chalk. V/yards face east.

Answer 58

Pinot Meunier/ Chardonnay 53 mile/ 86 kms Long tributary of the Marne. Headwaters form here midst a series of hills sthwst of the Cotes Des Blancs: Soils mix of Chalk/ Sand/ Marl/ Clay. V/yards face Sth.

Answer 59

Chardonnay Hilly zone Nth and Sth of the city of Sezanne, predominately chalk, some products of clay. V/yards face sthest

Answer 60

Chardonnay Heart of “Dry Champagne”; sthest of Côte Des blancs, nthest of the Côte De Sezanne. V/yards on est-facing chalk slopes.

Answer 61

2 terroirs

Answer 62

Pinot Noir Bar Sur Aubois encircle the city of Bar Sur Aube and have varying aspects. Aube is the principal River if Region. Kimeridgen Marl.

Answer 63

Pinot Noir Composés five River valleys; L’Arce, L’Ource, Seine, Laignes, Sarce. Varying aspects. Soil is Kimmeridgian Marl.

Answer 64

- Sedminentary soils created when Paris basin was an inland sea - Soils in “Champagne have their head in Teritary and their feet in the Cretaceous” (James Wilson, Terrior). Meaning; Tap Root burrows to 90 million year old Cretaceous chalk, while upper (superficial roots) edits in Soils that are much younger, 1.8 million yrs ago - Much of the regions sits on two types of chalk; Belemite and Micraster - Calcium rich sedimentary soils are often named after their prepondence of marine soils of which they are composed. - No real difference between Belemite and Micraster Chalks (mineral wise) but as a result of the upheaval 45 million years ago, these two layers were positioned on different parts of the slope (Belemite at the Upper to mid slope, which happens to be ideal for optimal sun exposure and moisture retention - Mid slope= rainwater falling downhill and rainwater running downhill from points above it. Much like Burgundy.

Answer 65

Arrow like/ dart like relative of today’s squid

Answer 66

Fossilised sea-urchin

Answer 67

- Cote Des Bar (the Aube), comprised of Virgulien Marl (also known as Kimmeridgian Marl, formed during the Jurassic Period (199- 145 million years ago) - Comma shaped oyster called Exogyra Virgule - Côte Des Bar part of The Kimmeridgian Ring limestone- Rich Marl outcrops that run through England and France. Takes its na e from the Dorset Village of Kimmeridgian where the soil was first classified - England= cliffs of Dover, dips under English Channel, Normandy= France - In the following wine districts: Côte Des Bar, Tonnerre- Epineil, Chablis, Auxerre, Yonne River, Pouilly- Sur- Loire, Sancerre, Menetou- Salon, Quincy, Reuilly

Answer 68

- Pourous limestone, can be quirried for building materials, quarries can be used as wine cellars - Grapes grown on chalk= reserved aromatics, lean Wines high in acid - Chalk= Limestone, sedimentary rock, calcium carbonate (composed of) - NOT ALL LIMESTONE IS CHALK! - Porous - Subsoil it stores water - Works like a subterranean sponge (cubic metre can hold b/ween 79- 105 gallons of water per cubic yard/ 300- 400 litres per cubic meter - Champagne was a tree less “open expanse “, because thin topsoil could not support tree life - Reims, Epernay, Ay, Ambonnay, Verzenay lié within this terroir (so does the Cotes Des Blancs) - Epernay/ Reims sit above honeycomb of ancient crayeres underground quarries (keep it cool and humid, all year round)

Answer 69

- Vallee De La Marne/ Val De Reims: Marl, Clay, sand - Clay Soils; Mineral Rich Wines, more significant time aging to express their true character - Sand Soils; Overt fruit characters open and easy drinking - Côte De Sezanne; Chalk and Clay

Answer 70

- Côte Des Bar (only) - Water retention ability is not as high as Chalk - Sub Soil doesn’t pull all moisture from the topsoil - Just like Bourgogne limestone rich marls are ideal for Pinot Noir, delivers earthy, deeply aromatic expressions

Answer 71

AOC Rose Des Ricey- 100% Rose AOC Coteaux Champagne- 100% Still AOC Champagne- 100% Sparkling

Answer 72

- Recognises different terroirs with sparkling Champagne AOC (est 1911) - Hard because a vineyard might be Grand Cru level but is based in a Premier Cru village (based on village not the v/yard) - 80- 100% (Grand Cru Villages are rated at 100%) - 17 Grand Cru Villages; 6 in Côte Des Blancs, 9 in Montagne de Reims, 2 in Vallee de la Marne ** Tours sur Marne is counted among G/C of the Vallee De la Marne by the CIVC, but some producers consider themselves as belonging to Montagne De Reims geographically and the CIVC allows them to say so. For this reason, some lists claim 10 Grand Cru for the Montage De Reims and 1 G/C for the Vallee De la Marne - 90- 99% Premier Cru (42 Villages) - Villages must have at least 80% to be used for Champagne production - 255 Villages have a rating b/ ween 80 and 89% - A producer with several G/C v/ yards can blend the fast from those v/yards and label it. g/C (ie G/C does not signify a single v/yard. Same time for Premier Cru.

Answer 73

- A considerable amount of fruit enters the open market, these historically were based on a v/yards classification - CIVC (Comite Interprofessional Du Vin De Champagne) announced the price per kilo for fruit from 100% rated v/ yards - Lesser rated got proportionately less money (eg v/yard at 80% would have received 80% of the price per kilo set by CIVC) - Since 2003 no longer used, prices are now set by individual contracts.

Answer 74

- Two seperate and independent alcoholic ferments - Different from rural (àncestrale) Method, which uses one ferment then has a winter break. This poses two problems: 1. No control over sugar, thus no control over sugar, this means no control over yeast metabolism 2. If the non fermented wines were closed in a sealed bottle by spring there was no way to remove the yeasts. This meant they were cloudy and gritty. Usually serve in coloured glassware because of this. - Methode Champenois: Picked> Fermented to still wine> Blended for house style> second ferment in same bottle (become sparkling)

Answer 75

- Picked with less sugar. Alcohol is toxic to yeast. - If grapes are picked at optimal ripeness, vignerons will not will not be able to initiate the 2nd ferment because the alc will be too high for yeasts to live - Grapes are Picked and crushed quickly. Champagne press is wide and flat it is designed to fascilitate pigmented grapes making white wine. Because Press was shallow, less skin contact, as juice left the press - Dom Perignon is credited as blending and making cuvée, these wines are made seperately. - Juice is chilled and allowed to rest for particulate matter to settle, here the base wine goes through 1st ferment and converted to dry wine. - Different Varieties/ vineyard parcels are fermented seperately. - Large houses can have hundreds of different ferments. Most ferment in Stainless (Krug and a couple ferment no alc) - Rose made by adding a small amount of Pinot Noir to a white cuvee. The pink blend then undergoes a second ferment. - Some producers simply opt to vinify a rose (De Saignée) first then put it through a second ferment in bottle (either is permitted)

Answer 76

Seizing the foam, 2nd fermentation. Creates 4.9- 6 atms of pressure.

Answer 77

Act of bottling. Yeast and sugar are mixed into the blended wine or cuvée, the product is bottled. This step separates this process from rural Method. Liqueur de Tirage= seizes of the foam

Answer 78

Storing a bottle on its side, seperated with small stripes of wood called lattes.

Answer 79

- Ferment takes an average of 30 days to complete. Yeasts have to be able to combat low sugars, low temperatures, high pressure, high alc levels. - CO2 dissolves into the wine creating bubbles - Yeast die and decompose, releasing proteins that contribute to the aroma and mouthfeel of the final wine. This is called Sur lie aging. - 12 months on lees (9 months for most Cremant). Vintage 15 months in cellar. Vintage total of 3 yrs, most producers keep it on lees much longer.

Answer 80

- 17th Century Champagne Wines were still. Two things were needed to charge the process; Strong glass/ tight seal - 1600s; Cork rediscovered. Used since 5th Century as a seal, lost during the Dark Ages - Prior to the advent of corks, bottles were sealed with wooden plugs wrapped in oil- soaked hemp - First glass bottles were very fragile. 17th Century England leading manufacture of glass, they made a product that could with stand 6 atms of pressure. - Came from England quest to be a naval power, Sir Robert Mansell, Admiral Royal Navy, convinced King James I to prohibit the use of wood in the glass blower’s furnace. Wood was needed for ships. Glass blowers resorted to coal which burned hotter. Dom Perigonon is credited with with very first to see this.

Answer 81

- After aging bottles are turned in a series of 1/ 8th rotations and simulatinously shifted in space in order to move them from horizontal to a vertical position. Known as rumage/ riddling, process invented by Nicole Barbe Poscardin= Widow Cliqout - Dead yeast cells then collected by discorgement - Used to be placed in A frames called Pupitres. Moved briskly from horizontal to vertical positions. 3 mths taken to get the yeast cells in the neck - Gyropalettes now complete this task. Takes 1 week to move yeast cells in the neck. Champagne house can riddle 50,000 bottles in the same time it traditionally took to riddle 6,000 - Champagne is chilled to 45 f/ 7 degrees to reduce these pressure inside the bottle. The neck (just the neck) is dipped into a icy brine solution that freezes the yeast and the wine into an icy plug - Bottles turned upright, crowns seals fling off and the plug comes out from the pressure. This is discorgement. The trad Method is called ‘a la volee’. In this Method the wine is not chilled. The sediment is removed by the cellar- worker by hand. In a quick movement, the crown cap is removed, while the bottle is turned upright. The yeast is ejected at this time. This is done by most small producers. Larger houses do it for their icon Wines and for magnums. - As most champagne goes through the whole process in the same bottle, larger format tends to go through a process called transverge. 750 mls bottles are used to fill bigger bottles after each has been discorged.

Answer 82

- Wine lost during the disgorging the process can be replaced with more of the same (ie the bottle is topped up). Brut Nature, Champagne that is finished with no added sugar - More often than not any wine lost is replaced with a sugar and reserve (still) wine blend called liqueur de dosage - Most Champagne is finished with a small addition of sugar to moderate champagne searingly high acid levels. Sugar helps to promote balance and acts as a catalyst for more complex flavours.

Answer 83

- A cylindrical Cork is inserted. This is positioned halfway into the neck of the bottle, the round position up the top is compressed into a mushroom - Wire cage is topped on top and twisted closed. - The bottle is shaken dramatically to intergrate the liqueur De dosage. The bottle is then returned to the cratère to intergrate the liqueur De dosage completely. - After this the bottle is cleaned and placed/ wrapped on the bottle - When Young Cork is mushroom shaped (jupone), when older the Cork will begin to decline allowing some effervescence to escape. The Cork will be peg shaped and called cheville

Answer 84

No dosage added, 0- 0.03% sugar

Answer 85

0- 0.6% sugar

Answer 86

0- 1.2% sugar (formerly 0- 1.5%)

Answer 87

Between 1.2- 1.7% sugar (formerly 1.2- 2.0%)

Answer 88

Between 1.7- 3.2% sugar (formerly 1.7- 3.5%)

Answer 89

Between 3.2- 5% sugar

Answer 90

Over 5% sugar

Answer 91

Doux. Madame Pommary changed this and made a drier style.

Answer 92

- One particular season, lower production numbers - Although under Law 100%, vintage champagne must contain 85% of the vintage mentioned on the label, the balance is usually a reserve wine

Answer 93

- Multiple vintage, on going story of house style - Non vintage is a bit of a misenomer, should be called Multi- vintage - Most houses also have a tete De cuvee (ie Dom Perignon for Moët)

Answer 94

- Made from authorised white grapes (largely Chardonnay) | - Can be lace like or powerful depending on terroir and various Winemaking variables.

Answer 95

- Made from Black Grapes (P/ Noir and P/ Meunier) - A bit more tannin and a more overt and expressive aroma - Powerful and fruity

Answer 96

- Structured with noticeable tannic grip

Answer 97

Producer that purchases grapes from others in the vini process. Can also use their own fruit. All big houses are NMs.

Answer 98

A champagne producer who only vinifies from their own Estate fruit. Does not purchase grapes.

Answer 99

Grape growers affiliated with a Winemaking co- operative cellar. An RC brings his or her grapes to co- op which vinifiés them. RC then retrieves the finished wine and sells it under his or her private label.

Answer 100

Group of grapegrowers who jointly vinify and sell one communal or several communal brands.

Answer 101

Co- operative cellar which vinifies the grapes of its member growers.

Answer 102

Private label registered by any individual, group or society (restaurant, wine store, supermarket, etc) the source for that private label could be any of the type of producers listed above.

Answer 103

Wine buyer who purchases finished Wines and gives them his or her own private label.

Answer 104

- Champagne cannot be replicated anywhere in the world due to its unique terroir - Chalk Soils and Kimmeridgian soils are quite rare. V/ yards lie on the fringe of variability for the vine. Produces wines with racy acid. Firmly structured; big boned and masculine or small boned and feminine - Sparkling Wines, even from the same grapes don’t produce the same product - Different aromatic and flavour profile - Some sparkling wine regions are warmer, more flamboyant fruity aromas and less acidity then champagne

Answer 105

- Most Champagne is to be drunk within 2- 3 yrs of release - Less to do with the wine and more to do with Cork that is holding back 75- 90 pounds of pressure. After a few years the Cork starts honeycombs, collapsing upon itself - 10 yr old bottle will have less effervescence than a 2 yr old bottle of champagne. 10= more nutty aromas than fruity/ floral aromas - If you prefer older Champagne an RD is an option

Answer 106

10 degrees

Answer 107

In between the 49th and the 39.5 parallel. Close to the hardest region to grow grapes. Vines barely survive past the 50th parallel

Answer 108

Chalk which has amazing water holding properties. Chalk does not allow for good vegetation growth, meaning that it was hard to grow vegetation until irrigation arrived.

Answer 109

About 45, due to the amount of work involved.

Answer 110

4th or 5th Centuries

Answer 111

- Formal viticulture was initated - Quarrying site for Chalk - Crossroads for trade

Answer 112

The ordinary drink of kings and princes

Answer 113

The 49th and the 49.5th regions

Answer 114

Belemnite because it is common midslope, where the best wines are harvested. Micraster is at the bottom of the slope.

Answer 115

- Montagne de Reims (and Monts de Berru) - Coteaux Sud d'Epernay - Cotes Des Blancs and surroundings - Montegeux

Answer 116

Both Limestone and clay

Answer 117

Montagne de Reims, Val du Reims, Valley de la Marne, Val de Petit Morin

Answer 118

Cotes De Bar

Answer 119

Cote Des Bar, Tonnerre- Epineuil, Chablis, Auxerre, the Yonne River, Pouilly- sur- Loire, Sancerre, Menetou- Salon, Quincy and Reuilly

Answer 120

Val de Reims and Vallee de la Marne

Answer 121

Chalk, Clays, Marl and Sand

Answer 122

Chalk and clay

Answer 123

Open wines with more overt fruit characters and less structure

Answer 124

Dense, mineral rich, that display closed aromatics in youth and need bottle age to develop

Answer 125

- Southeast to the city of Reims - Mostly Pinot Noir (with some Pinot Meunier and Chard) - Forms a half circle around the mountain - Sth, Est, nthwst, Nth facing - Limestone rich marls and chalky slopes

Answer 126

- Along the right bank of the Vesle River - Northern most section of the area - Dominated by Pinot Meunier - Faces Sthest on sand/ clay/ marl soils

Answer 127

- Vineyards: Lie East of Reims - Encircle the Mont de Berru - Varying aspects but chalk soils - Chardonnay dominate the plantings

Answer 128

- Form the Val de Reims - Dominated by Pinot Meunier - Face nthest and atheist on soils of sand/ clay/ marl - Val de Reims includes the v/yards of Massif de St-Thierry and la Vallee de l'ardre

Answer 129

- Sth of the Montagne de Reims and nth of Epernay - Combination of chalk and sand/ marl/ clay soils - Most of the vineyards: P/N, but Chard and P/M as well

Answer 130

- Sth and Sthwst of Epernay on soils of chalk and sand/clay/marl - Almost evenly planted b/ween Chard and Pinot Meunier - A small amount of P/N planted

Answer 131

- The left bank of the marne river valley is dominated in Pinot Meunier - Soils and sand, clay and marl - Vineyards face north

Answer 132

- The v/yards of the right bank are sth facing - Sand/ Clay/ Marl soils - Mostly Pinot Meunier

Answer 133

- Large Limestone uplift - On the lower slopes - Mostly devoted to Pinot Meunier

Answer 134

- Wst most section of the Champagne Vitcole - Most of the v/yards: right bank of the Marne river, face sth and sthest on soils of clay/ sand/ marl - Pinot Meunier dominates

Answer 135

- Sth of Epernay, perpendicular to the Marne Valley - Soils are chalk - V/yards face est Chardonnay dominate

Answer 136

- Petit Morin is a tributary of the Marne - Mix of Chalk and sand/cay/marl - v/yard split between Chardonnay and Pinot Meunier

Answer 137

- Located nth and sth of the town of Sezanne - Mostly chalk with some pockets of clay - V/yards face sthest and most are planted to Chard

Answer 138

- Est facing, chalky slopes - Most planted to Chardonnay - Located on est facing chalk outcroppings

Answer 139

- Located to the west of Troyes on chalk | - Exclusively on Chard and P/Noir

Answer 140

- Flanks the Aube River | - Plantings: P/Noir dominate on Kimmeridgean marl

Answer 141

- Comprised of 5 river valleys within the Cote des Bar: L'Arce, L'Ource, Seine, Laignes and Sarce - Plantings: P/Noir- dominates on Kimmeridgean marl

Answer 142

Pinot Gris in the Champagne region

Answer 143

Simply adding Pinot Noir wine to the base wine or vinifying a rose as a base wine.

Answer 144

The decomposed yeast.

Answer 145

12 bottles

Answer 146

16 bottles

Answer 147

20 bottles

Answer 148

Nope. It can be a blend of villages.

Answer 149

1. The Making of Vin Clair 2. Assemblage 3. Addition of Liqueur de Tirage 4. Prise de Mousse 5. Remuage 6. Degorgment 7. Addition of Liqueur de Dosage

Answer 150

Belemnite Chalk

Answer 151

1. Extra Sec 2. Sec 3. Demi- Sec 4. Doux

Answer 152

In the Aube

Answer 153

Cote De Bar