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WSET LVL 4: Sparkling > Champagne > Flashcards

Champagne Flashcards

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1
Q

What is the name of the authoritative body of Champagne wines?

A

Comite Interprofessional du Vin de Champagne, AKA Comite Champagne, AKA CIVC

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2
Q

What are the main characteristics of a NV Champagne?

A
  • Blended from a number of vintages
  • Consistent house style
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3
Q

Legally, how much non-vintage wine is allowed in a vintage champagne?

A

0%. It must all be from the specified vintage.

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4
Q

What are some examples of years where a vintage has been almost universally declared?

A

2002 and 2008

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5
Q

What are the requirements to declare a vintage year?

A

Generally, the purpose of vintage Champagne is to showcase a great growing year, but there are no requirements for when you can bottle a vintage champagne and there is some variance between producers in what is considered a great year.

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6
Q

What are the two types of rose champagne?

A
  1. rose d’assemblage (most common)
  2. rose d’saignee
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7
Q

What are the characteristics of a blanc de blanc?

A
  • Only white grapes
  • Can be lean and austere in youth
  • Unmatched aging potential
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8
Q

What are the characteristics of a blanc de noir?

A
  • Only black grapes
  • Fuller bodied, with more fruit character
  • Tend to age more rapidly than blanc de blanc
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9
Q

What does Grand Cru mean in Champagne?

A

All of the grapes must come from vineyards within a Grand Cru Village

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10
Q

What does premier cru mean in Champagne?

A

All of the grapes must come from vineyards within a Premier/Grand Cru Village

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11
Q

What’s a prestige cuvee?

A
  • It is normally the best wine in a producer’s line up, featuring the best grapes and meticulous winemaking practices
  • Can be vintage or non-vintage
  • Some producers, like Krug, only produce prestige cuvees
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12
Q

When should a Late Release (recently disgorged) wine be consumed?

A

Immediately upon release

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13
Q

How do late release champagne compare to vintage wines disgorged earlier?

A

More youthful upon release, but age much quicker post-disgorgement

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14
Q

What are two examples of Late Release Champagne?

A

Dom Perignon “P2”, Bollinger “R.D”.

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15
Q

What appellation exists for still rose within Champagne?

A

Rose de Riceys, located in the Cote de Bar

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16
Q

What appellation exists for still white, red, and rose within Champagne?

A

AOC Coteaux de Champagne

  • Usually makes a pale, light bodied expression of Pinot Noir
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17
Q

What style of wine was historically produced in Champagne?

A

Still rose made from Pinot Noir

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18
Q

How did Champagne become known for sparkling wine?

A

Fermentation would stop during cool months in the cellars, and then begin again when the weather warmed up.

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19
Q

How was England involved early-on in Champagne’s hallmark style?

A

The slightly fizzy wines were popular in the English market.

Mid-17th century, the English started producing glass bottles blown in coal fires, which could reliably withstand higher pressure

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20
Q

What were some innovations that Dom Perignon invented?

A
  • Blanc de Noir (still)
  • Coquard basket press
  • Blending wines for the sake of quality (assemblage)
  • reintroduced the cork stoppers
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21
Q

When was the method of secondary fermentation developed?

A

19th century

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22
Q

What process did Barbe-Nicole Ponsardin (Madame Clicquot) develop?

A

Riddling using pupitres

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23
Q

What did the development of the process of disgorgement allow?

A
  • Clear Champagne produced on a large scale
  • Dry versions of Champagne
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24
Q

When was the current AOC boundary drawn?

A

1927

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25
Q

What did the “echelle des crus” do?

A

Created a ladder system of ratings to determine grape prices. It is no longer used for that, but it led to the definition of premier and grand cru villages

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26
Q

What is the “blocages” system?

A

The system of reserving wines as insurance for poor vintages.

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27
Q

What are the benefits of keeping reserve wine?

A
  • Insurance against poor vintages
  • More depth and complexity available to wines
  • Consistent house style
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28
Q

Where is Champagne located?

A

Just under the 50th parallel, east of Paris

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29
Q

What are the five sub-regions of Champagne?

A

Valle-de-Marne, Montagne de Reims, Cotes de Blanc, Cotes de Sezanne, Cotes de Bar

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30
Q

What kind of climate is Champagne?

A

Cool continental with some oceanic influence

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31
Q

How much rain does Champagne normally receive in a year?

A

700mm, spread throughout the year

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32
Q

What’s the average annual temperature of Champagne?

A

52°F (11°C)

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33
Q

How has climate change affected Champagne’s wines over the past 30 years?

A
  • Harvest is 18 days earlier
  • Acidity is lower
  • ABV is average of .7% higher
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34
Q

What makes up the dominant soil type of Champagne?

A

The Paris Basin, an old seabed.

Mostly chalk soils with limestone subsoil

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35
Q

Why is chalk beneficial?

A

It is very porous and is capable of storing a steady supply of water for the growing season.

The best vines are grown on well draining hillsides

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36
Q

What is the typical altitude for vineyards in Champagne?

A

90-300m

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37
Q

What grape(s) is the Montagne de Reims mainly known for?

A

Black varietals, especially in the Grand Cru villages

Some important Chardonnay plantings

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38
Q

What is unusual about some of the top vineyard sites in Montagne de Reims?

A

Many of them are north facing

  • Good cool climate sites
  • More prone to frost
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39
Q

What’s the dominant soil in Montagne de Reims?

A

Generally varied, but chalk in the Grand Cru sites

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40
Q

What is the primary grape in the Valle de Marne? Why is it well suited here?

A

Pinot Meunier

  • Later budding and earlier ripening than Chardonnay and Pinot Noir, is better for the frost prone valley
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41
Q

If you see wines made from Chardonnay in the Valle de Marne, what style will they typically be made into?

A

Blended wines intended for early drinking

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42
Q

What Grand Cru village is located in the Valle de Marne?

A

Aÿ

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43
Q

Where is the Cotes des Blanc located?

A

Directly southeast of the Valle de Marne, south of Epernay

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44
Q

Why is Chardonnay the main grape of the Cotes des Blanc?

A

Purest form of chalk soils, with good balance between water retention and drainage.

95% of plantings are Chardonnay

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45
Q

How many Grand Cru villages in the Cote des Blanc?

A

Four. Avize, Cramant, Oger, Mesnil-sur-Oger.

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46
Q

Describe the character of a high-quality wine from Cotes des Blanc.

A

High acidity, great concentration, ages gracefully, and a bit austere in their youth

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47
Q

What are the soils/vineyards like in Cote de Sezanne?

A

Mostly clay, with some clay/silt and pockets of chalk. Planted on southeastern facing hillsides

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48
Q

What is the main grape of the Cote de Sezanne?

A

Chardonnay

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49
Q

What is the typical style of the cote de Sezanne?

A

Riper, fruitier styles of wine. Generally regarded as lower in quality than the 3 northern sub-regions

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50
Q

What kind of soils are common in the Cote de Bar?

A

Kimmeridgian calcareous marl (similar to Chablis and Sancerre). Steep slopes with good drainage.

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51
Q

Why is the Cote de Bar important for merchants?

A

It is a site with more reliable access to ripe Pinot Noir, which is especially helpful for fruitier non-vintage wines

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52
Q

What are all 7 allowable varietals in Champagne?

A
  • Pinot Noir
  • Pinot Meunier
  • Chardonnay
  • Pinot Blanc
  • Arbanne
  • Fromentau
  • Petit Meslier
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53
Q

How many hectares are currently under vine in Champagne and what’s the breakdown of varietal?

A

35,000 hectares

  • 38% Pinot Noir
  • 32% Pinot Meunier
  • 30% Chardonnay (but plantings of Chard are increasing due to demand)
54
Q

Why is planting of Chardonnay increasing?

A
  • More demand from large houses
  • Higher yielding
  • Higher prices per Kilo
55
Q

How does Pinot Meunier compare to Chardonnay and Pinot Noir?

A
  • Later budding (good for frost risk in VdM)
  • Works better on heavier clay soils
  • Ripens earlier than Pinot Noir
  • More susceptible to botrytis
56
Q

Why is Pinot Meunier so important for NV blends?

A

It adds a softness and fruitiness to blends, which is great for early release and younger drinking wines.

Tends not to be included in wines built for aging

57
Q

What are the regulations on vine spacing in Champagne?

A
  • Maximum inter-row spacing of 1.5m
  • Maximum intra-row spacing of .9-1.5m
  • Total spacing between vines can’t exceed 2.5m
58
Q

What is the average planting density in Champagne?

A

8,000 vines/Ha

59
Q

What are the four approved vine training systems in Champagne?

A
  • Taille Chablis
  • Cordon du Royat
  • Guyot
  • Valle de Marne

Max. of 18 fruiting buds/m2 in all training systems

60
Q

What is Taille Chablis training?

A
  • Cordon trained (usually 3-4, max of 5)
  • Up to 5 buds per spur
  • Spurs must be trained a max of .6m off the ground
61
Q

What is Cordon du Royat training?

A
  • Single cordon
  • Shoots vertically positioned
  • Used for Pinot Noir and Pinot Meunier
62
Q

What is Guyot training?

A
  • Replacement cane with VSP
  • One or two canes permitted
  • Permitted in lesser rated vineyards
63
Q

What is Valle de Marne training?

A
  • Similar to guyot, but with a higher number of buds
64
Q

Pros/cons of cordon training?

A

Pro:
- More permanent wood protects against frost

Con:
- More permanent wood has a higher risk of harboring pests/disease

65
Q

What are the main climatic dangers that growers in Champagne face?

A
  • Occasional sever winter frost
  • Spring frost
  • Rain disrupting flowering and fruit set
  • Storms and hail in summer
  • Hot and humid weather leading to rot
  • Powdery and downey mildew
  • Dagger nematodes
66
Q

What methods are being used on a regional basis for promoting sustainable viticulture?

A
  • Sexual confusion techniques for pest control
  • Better management of groundwater on slopes
  • Increased use of cover cropping
67
Q

What sustainability-focused innovation did the Comite Champagne make in 2010?

A

A new lightweight bottle for Champagne. 60g lighter than the original, leading to a reduction of 8,000 metric tons of CO2

68
Q

What factors help the Comite Champagne decide the start day for harvest?

A

Samples from control plots

  • Rate of color change
  • Average weight
  • Sugar concentration
  • Levels of acidity
  • Incidence of botrytis
69
Q

Besides the start date of harvest, what else does the Comite Champagne decide after veraison?

A
  • Maximum yields
  • Minimum required alcohol for wine
70
Q

When can a grower begin to harvest in Champagne?

A
  • Anytime after the permitted start date
  • Before the permitted start date, but only if they apply for a derogation from the INAO (e.g. climatic interference with their ability to harvest normally)
71
Q

Why are yields set by the Comite Champagne?

A
  • Quality control (reduces overcropping and dilution)
  • Price control (regulates supply)
72
Q

Why are reserve wines kept?

A

Insurance against crop failure and poor vintages

73
Q

Who regulates levels of reserve wines?

A

Comite Champagne and EU law.

  • Upper limit of yields (set by EU) is 15,500 Kg/Ha, reached in vintages like 2006 and 2007
74
Q

How must grapes be pressed in Champagne?

A

Whole bunch pressing

1,900 pressing centers throughout the region minimize travel between vineyard and winery

75
Q

How must grapes be picked in Champagne?

A

By hand

Perforated buns with a max capacity of 50kg

76
Q

How does Champagne find the labor to pick by hand?

A
  • Traveling workforce, roughly 100k people annually
  • Harvest for 3 weeks
  • Many workers return to same producer year over year
77
Q

Why are grapes pressed gently in making sparkling wine?

A

Lower extraction of phenolics and color

78
Q

What is a “marc”?

A

4000kg of grapes.

Traditional unit of measurement for a pressload

79
Q

What kinds of presses will you see in Champagne?

A
  • Basket Press
  • Pneumatic Press
  • Hydraulic Horizontal
80
Q

What’s a normal maximum yield in Champagne? In a good year, what might this get raised to?

A

Normally, 79hL/ha

in a good year, 98hL/ha, with the surplus going into reserve

81
Q

How many press fractions exist in Champagne and what are they called?

A

2 press fractions: the Cuvee and the Taille

82
Q

What does the “cuvee” consist of?

A

The first 2,050L (of 4000kg) of wine in the press load

  • Made from free run and first press
83
Q

What does the “taille” consist of?

A

The last 500L in the press load

84
Q

Why are separating press fractions helpful?

A
  • More control when blending
85
Q

What is the total amount of press juice limited to in Champagne and why?

A

2,550L/4000kg of grapes

  • Controlling extraction of color and phenolics
  • Maintains fruit flavors
86
Q

What are the difference in quality between the Cuvee and the Taille?

A
  • Cuvee is higher in acidity, more desirable for graceful wines with long aging potential
  • Taille is lower in acidity but richer in pigment and phenolics. Used mainly for NV wines or wines made to be drunk younger
87
Q

Is chaptalization ever allowed in Champagne?

A

Yes, but only when there is insufficient sugar to produce 11% ABV. Final wine may not exceed 13% (per EU law)

88
Q

What’s the traditional vessel for primary fermentation? What else is becoming more common?

A

Stainless steel tanks are traditional

Foudres (oak vessels of 2,000-12,000 L capacity) are becoming more common for textural purposes

89
Q

Is MLF typically used in Champagne?

A

It depends on producer and vintage

90
Q

What is “assemblage”?

A

The blending of base wines to create the final product

91
Q

Why is assemblage critical for NV wines?

A
  • Consistent style year after year
  • Reduces influence of vintage
92
Q

Why are NV wines more viable for larger Champagne houses?

A
  • Access to large amounts of library wines
  • Financial ability to store large library of reserve wines
93
Q

What’s a typical amount of reserve wine used in an NV blend?

A
  • 10-15% of 1-2 year old wine common for large brands
  • 30-40% of older wine for premium brands adding depth and complexity
94
Q

How might reserve wines be stored?

A
  • Stainless steel (most common, especially for high volumes)
  • Old oak barrels
  • Aging in magnums (Bollinger does this)
  • Keeping a solera system/perpetual reserve
95
Q

When is rose Champagne created?

A
  • Usually during the assemblage, by blending still red and white
  • Skin contact (Laurent Perrier)
96
Q

Why might autolytic character be more prominent in Champagne than other traditional method wines?

A
  • Longer lees aging requirements
  • Less fruit character due to cooler climate
97
Q

How long must an NV Champagne be aged?

A

15 months, 12 of which must be on the lees

98
Q

How long must a vintage Champagne be aged?

A

A minimum of 3 years after tirage, with 12 months on the lees

  • The large majority of vintage wines see longer than 12 months of aging
99
Q

Pros/cons of extra lees aging?

A

Pro:
- anti-oxidative qualities of lees protect wine during aging
- More prominent autolytic character (up to 10 years)
- “Late disgorged” comand higher prices on the market

Con:
- Higher production costs

100
Q

Besides dosage, what can the Liqueur d’expedicion do for the finished wine?

A
  • Additional wine can be younger or older reserve wine, adding complexity
101
Q

What information must a Champagne cork contain?

A
  • “Champagne”
  • The vintage, if applicable
102
Q

How many villages are designated within Champagne?

A
  • 17 Grand Cru
  • 42 Premier Cru
  • 257 other villages
103
Q

Why was the “echelle des crus” initially created?

A

To determine pricing, based on rating of villages, with Grand Cru villages (at 100%) receiving best pricing, versus villages rated <89

104
Q

How are grape prices determined now?

A

By the market, with Moet Hennessy (the largest buyer) heavily influencing prices.

105
Q

How does the cru system work within Champagne?

A

“Cru” refers to an entire village, rather than specific vineyard

106
Q

How has the cru system affected larger Champagne houses?

A
  • Large volume of production mean that discrepancies between vineyard sites in Grand Cru villages can risk image of quality
  • Focus on blended cuvees
  • Emphasize quality of vintages
107
Q

What percentage of vineyard land do Champagne houses own?

A

10% owned by 360 houses
90% owned by 15k growers

108
Q

What are the three types of business you’ll see reflected on a Champagne bottle?

A

NM - Negociant Manipulant

RM - Recoltant Manipulant

CM - Cooperative de Manipulation

109
Q

What is the role of a Negociant Manipulant?

A

Buy grapes, must or wine and bottle under their own label.

Negoce is an abbreviation for the group of houses as a whole

110
Q

What is the role of a recoltant manipulant?

A

Make wine on their own premises from grapes sourced exclusively from their own vineyard

111
Q

What is the role of a Cooperative de Manipulation?

A

Produce and market wines made from members’ grapes

112
Q

What’s the largest grouping of Champagne houses and what houses does it include?

A

LVMH
- Moet & Chandon
- Dom Perignon
- Veuve Cliquot
- Ruinart
- Krug
- Mercier

113
Q

What’s the annual volume of production of Champagne?

A

~300 million bottles/year (2010-2019)

114
Q

What percentage of Champagne is sold domestically?

A

Just under half (~150 million bottles)

115
Q

What was the percentage of shipments by volume between the three types of business?

A

Negociant ~70%
Recoltant ~20%
Cooperative ~10%

116
Q

Where do Champagne houses have more relative success?

A

In the export market.

73% of total Champagne sales, 88% of Champagne exports

117
Q

Where do grower champagnes find more success?

A

In the domestic market

118
Q

Where do co-ops find more success in sales?

A

About an even split between export and domestic markets.

Nicolas Feuillatte is the 3rd largest Champagne brand selling independently

119
Q

How are the traditional roles of negociant and cooperatives changing more recently?

A
  • Large houses are buying more directly from growers/agents rather than co-ops
  • Co-ops are producing and marketing their own wine brands
120
Q

What tools do the Comite Champagne have to limit supply?

A

Yield limits
- Reduce yields for base wine
- Limit the surplus yields for reserve wine

Land demarcation
- Ongoing review for additional land

121
Q

What’s an average yield for Champagne?

A

10,500 kg/ha

122
Q

How is Champagne’s market position changing in the past decade (as of 2018)?

A

Towards higher price points, away from volume
- Lower max. yields
- Push towards sustainability
- Volume of sales dropped 10%, but value raised 25%

123
Q

What’s the largest market for Champagne consumption?

A

France

Most is inexpensive, bought in supermarkets

124
Q

What are the largest (by volume) export markets for Champagne?

A
  • UK (lowest average $/bottle)
  • USA (highest $/bottle, alongside Japan)
  • Japan
  • Germany
  • Belgium
125
Q

What are the main costs of production considering Champagne?

A
  • Grapes ($6.10/kg, with 1.2 kg needed for a standard bottle)
  • Premier and Grand Cru fruit is more expensive
  • Vintage wines halt cash flow for 3+ years
  • Rose is a little more expensive due to lower yields in the black varietals
  • Oak aging
126
Q

What is the general cost breakdown of a bottle of Champagne?

A
  • 50% grapes
  • 30% production
  • 20% marketing
127
Q

How do large Champagne houses distribute in different markets?

A
  • Set up their own companies in particular markets (Laurent Perrier USA)
  • Owned by conglomerates with established distribution systems
  • Control channels of distribution to limit grey market trading
128
Q

How might a smaller champagne house distribute in other markets?

A

Appoint an agent and provide a promotional/marketing budget

129
Q

How would a grower champagne distribute in other markets?

A
  • Work with specialist distributors
  • Sell to specialist retailers and higher end restaurants
  • Market with in-person visits
130
Q

What are some recent trends in Champagne?

A
  • Higher demand for drier, low dosage wines (+30% in sales last decade)
  • Sweet wines made to be drunk over cocktails and ice (Moet Ice)
  • Higher demand for Rose (3%->10% this century)
  • Higher demand for single vineyard wines
  • Higher demand for grower champagne

WSET LVL 4: Sparkling (22 decks)

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