Champagne Flashcards
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
2
Q
What are the main characteristics of a NV Champagne?
A
- Blended from a number of vintages
- Consistent house style
3
Q
Legally, how much non-vintage wine is allowed in a vintage champagne?
A
0%. It must all be from the specified vintage.
4
Q
What are some examples of years where a vintage has been almost universally declared?
A
2002 and 2008
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.
6
Q
What are the two types of rose champagne?
A
- rose d’assemblage (most common)
- rose d’saignee
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
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
9
Q
What does Grand Cru mean in Champagne?
A
All of the grapes must come from vineyards within a Grand Cru Village
10
Q
What does premier cru mean in Champagne?
A
All of the grapes must come from vineyards within a Premier/Grand Cru Village
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
12
Q
When should a Late Release (recently disgorged) wine be consumed?
A
Immediately upon release
13
Q
How do late release champagne compare to vintage wines disgorged earlier?
A
More youthful upon release, but age much quicker post-disgorgement
14
Q
What are two examples of Late Release Champagne?
A
Dom Perignon “P2”, Bollinger “R.D”.
15
Q
What appellation exists for still rose within Champagne?
A
Rose de Riceys, located in the Cote de Bar
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
17
Q
What style of wine was historically produced in Champagne?
A
Still rose made from Pinot Noir
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.
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
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
21
Q
When was the method of secondary fermentation developed?
A
19th century
22
Q
What process did Barbe-Nicole Ponsardin (Madame Clicquot) develop?
A
Riddling using pupitres
23
Q
What did the development of the process of disgorgement allow?
A
- Clear Champagne produced on a large scale
- Dry versions of Champagne
24
Q
When was the current AOC boundary drawn?
A
1927
25
What did the "echelle des crus" do?
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
26
What is the "blocages" system?
The system of reserving wines as insurance for poor vintages.
27
What are the benefits of keeping reserve wine?
- Insurance against poor vintages
- More depth and complexity available to wines
- Consistent house style
28
Where is Champagne located?
Just under the 50th parallel, east of Paris
29
What are the five sub-regions of Champagne?
Valle-de-Marne, Montagne de Reims, Cotes de Blanc, Cotes de Sezanne, Cotes de Bar
30
What kind of climate is Champagne?
Cool continental with some oceanic influence
31
How much rain does Champagne normally receive in a year?
700mm, spread throughout the year
32
What's the average annual temperature of Champagne?
52°F (11°C)
33
How has climate change affected Champagne's wines over the past 30 years?
- Harvest is 18 days earlier
- Acidity is lower
- ABV is average of .7% higher
34
What makes up the dominant soil type of Champagne?
The Paris Basin, an old seabed.
Mostly chalk soils with limestone subsoil
35
Why is chalk beneficial?
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
36
What is the typical altitude for vineyards in Champagne?
90-300m
37
What grape(s) is the Montagne de Reims mainly known for?
Black varietals, especially in the Grand Cru villages
Some important Chardonnay plantings
38
What is unusual about some of the top vineyard sites in Montagne de Reims?
Many of them are north facing
- Good cool climate sites
- More prone to frost
39
What's the dominant soil in Montagne de Reims?
Generally varied, but chalk in the Grand Cru sites
40
What is the primary grape in the Valle de Marne? Why is it well suited here?
Pinot Meunier
- Later budding and earlier ripening than Chardonnay and Pinot Noir, is better for the frost prone valley
41
If you see wines made from Chardonnay in the Valle de Marne, what style will they typically be made into?
Blended wines intended for early drinking
42
What Grand Cru village is located in the Valle de Marne?
Aÿ
43
Where is the Cotes des Blanc located?
Directly southeast of the Valle de Marne, south of Epernay
44
Why is Chardonnay the main grape of the Cotes des Blanc?
Purest form of chalk soils, with good balance between water retention and drainage.
95% of plantings are Chardonnay
45
How many Grand Cru villages in the Cote des Blanc?
Four. Avize, Cramant, Oger, Mesnil-sur-Oger.
46
Describe the character of a high-quality wine from Cotes des Blanc.
High acidity, great concentration, ages gracefully, and a bit austere in their youth
47
What are the soils/vineyards like in Cote de Sezanne?
Mostly clay, with some clay/silt and pockets of chalk. Planted on southeastern facing hillsides
48
What is the main grape of the Cote de Sezanne?
Chardonnay
49
What is the typical style of the cote de Sezanne?
Riper, fruitier styles of wine. Generally regarded as lower in quality than the 3 northern sub-regions
50
What kind of soils are common in the Cote de Bar?
Kimmeridgian calcareous marl (similar to Chablis and Sancerre). Steep slopes with good drainage.
51
Why is the Cote de Bar important for merchants?
It is a site with more reliable access to ripe Pinot Noir, which is especially helpful for fruitier non-vintage wines
52
What are all 7 allowable varietals in Champagne?
- Pinot Noir
- Pinot Meunier
- Chardonnay
- Pinot Blanc
- Arbanne
- Fromentau
- Petit Meslier
53
How many hectares are currently under vine in Champagne and what's the breakdown of varietal?
35,000 hectares
- 38% Pinot Noir
- 32% Pinot Meunier
- 30% Chardonnay (but plantings of Chard are increasing due to demand)
54
Why is planting of Chardonnay increasing?
- More demand from large houses
- Higher yielding
- Higher prices per Kilo
55
How does Pinot Meunier compare to Chardonnay and Pinot Noir?
- Later budding (good for frost risk in VdM)
- Works better on heavier clay soils
- Ripens earlier than Pinot Noir
- More susceptible to botrytis
56
Why is Pinot Meunier so important for NV blends?
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
What are the regulations on vine spacing in Champagne?
- 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
What is the average planting density in Champagne?
8,000 vines/Ha
59
What are the four approved vine training systems in Champagne?
- Taille Chablis
- Cordon du Royat
- Guyot
- Valle de Marne
Max. of 18 fruiting buds/m2 in all training systems
60
What is Taille Chablis training?
- 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
What is Cordon du Royat training?
- Single cordon
- Shoots vertically positioned
- Used for Pinot Noir and Pinot Meunier
62
What is Guyot training?
- Replacement cane with VSP
- One or two canes permitted
- Permitted in lesser rated vineyards
63
What is Valle de Marne training?
- Similar to guyot, but with a higher number of buds
64
Pros/cons of cordon training?
Pro:
- More permanent wood protects against frost
Con:
- More permanent wood has a higher risk of harboring pests/disease
65
What are the main climatic dangers that growers in Champagne face?
- 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
What methods are being used on a regional basis for promoting sustainable viticulture?
- Sexual confusion techniques for pest control
- Better management of groundwater on slopes
- Increased use of cover cropping
67
What sustainability-focused innovation did the Comite Champagne make in 2010?
A new lightweight bottle for Champagne. 60g lighter than the original, leading to a reduction of 8,000 metric tons of CO2
68
What factors help the Comite Champagne decide the start day for harvest?
Samples from control plots
- Rate of color change
- Average weight
- Sugar concentration
- Levels of acidity
- Incidence of botrytis
69
Besides the start date of harvest, what else does the Comite Champagne decide after veraison?
- Maximum yields
- Minimum required alcohol for wine
70
When can a grower begin to harvest in Champagne?
- 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
Why are yields set by the Comite Champagne?
- Quality control (reduces overcropping and dilution)
- Price control (regulates supply)
72
Why are reserve wines kept?
Insurance against crop failure and poor vintages
73
Who regulates levels of reserve wines?
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
How must grapes be pressed in Champagne?
Whole bunch pressing
1,900 pressing centers throughout the region minimize travel between vineyard and winery
75
How must grapes be picked in Champagne?
By hand
Perforated buns with a max capacity of 50kg
76
How does Champagne find the labor to pick by hand?
- Traveling workforce, roughly 100k people annually
- Harvest for 3 weeks
- Many workers return to same producer year over year
77
Why are grapes pressed gently in making sparkling wine?
Lower extraction of phenolics and color
78
What is a "marc"?
4000kg of grapes.
Traditional unit of measurement for a pressload
79
What kinds of presses will you see in Champagne?
- Basket Press
- Pneumatic Press
- Hydraulic Horizontal
80
What's a normal maximum yield in Champagne? In a good year, what might this get raised to?
Normally, 79hL/ha
in a good year, 98hL/ha, with the surplus going into reserve
81
How many press fractions exist in Champagne and what are they called?
2 press fractions: the Cuvee and the Taille
82
What does the "cuvee" consist of?
The first 2,050L (of 4000kg) of wine in the press load
- Made from free run and first press
83
What does the "taille" consist of?
The last 500L in the press load
84
Why are separating press fractions helpful?
- More control when blending
85
What is the total amount of press juice limited to in Champagne and why?
2,550L/4000kg of grapes
- Controlling extraction of color and phenolics
- Maintains fruit flavors
86
What are the difference in quality between the Cuvee and the Taille?
- 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
Is chaptalization ever allowed in Champagne?
Yes, but only when there is insufficient sugar to produce 11% ABV. Final wine may not exceed 13% (per EU law)
88
What's the traditional vessel for primary fermentation? What else is becoming more common?
Stainless steel tanks are traditional
Foudres (oak vessels of 2,000-12,000 L capacity) are becoming more common for textural purposes
89
Is MLF typically used in Champagne?
It depends on producer and vintage
90
What is "assemblage"?
The blending of base wines to create the final product
91
Why is assemblage critical for NV wines?
- Consistent style year after year
- Reduces influence of vintage
92
Why are NV wines more viable for larger Champagne houses?
- Access to large amounts of library wines
- Financial ability to store large library of reserve wines
93
What's a typical amount of reserve wine used in an NV blend?
- 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
How might reserve wines be stored?
- Stainless steel (most common, especially for high volumes)
- Old oak barrels
- Aging in magnums (Bollinger does this)
- Keeping a solera system/perpetual reserve
95
When is rose Champagne created?
- Usually during the assemblage, by blending still red and white
- Skin contact (Laurent Perrier)
96
Why might autolytic character be more prominent in Champagne than other traditional method wines?
- Longer lees aging requirements
- Less fruit character due to cooler climate
97
How long must an NV Champagne be aged?
15 months, 12 of which must be on the lees
98
How long must a vintage Champagne be aged?
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
Pros/cons of extra lees aging?
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
Besides dosage, what can the Liqueur d'expedicion do for the finished wine?
- Additional wine can be younger or older reserve wine, adding complexity
101
What information must a Champagne cork contain?
- "Champagne"
- The vintage, if applicable
102
How many villages are designated within Champagne?
- 17 Grand Cru
- 42 Premier Cru
- 257 other villages
103
Why was the "echelle des crus" initially created?
To determine pricing, based on rating of villages, with Grand Cru villages (at 100%) receiving best pricing, versus villages rated <89
104
How are grape prices determined now?
By the market, with Moet Hennessy (the largest buyer) heavily influencing prices.
105
How does the cru system work within Champagne?
"Cru" refers to an entire village, rather than specific vineyard
106
How has the cru system affected larger Champagne houses?
- 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
What percentage of vineyard land do Champagne houses own?
10% owned by 360 houses
90% owned by 15k growers
108
What are the three types of business you'll see reflected on a Champagne bottle?
NM - Negociant Manipulant
RM - Recoltant Manipulant
CM - Cooperative de Manipulation
109
What is the role of a Negociant Manipulant?
Buy grapes, must or wine and bottle under their own label.
Negoce is an abbreviation for the group of houses as a whole
110
What is the role of a recoltant manipulant?
Make wine on their own premises from grapes sourced exclusively from their own vineyard
111
What is the role of a Cooperative de Manipulation?
Produce and market wines made from members' grapes
112
What's the largest grouping of Champagne houses and what houses does it include?
LVMH
- Moet & Chandon
- Dom Perignon
- Veuve Cliquot
- Ruinart
- Krug
- Mercier
113
What's the annual volume of production of Champagne?
~300 million bottles/year (2010-2019)
114
What percentage of Champagne is sold domestically?
Just under half (~150 million bottles)
115
What was the percentage of shipments by volume between the three types of business?
Negociant ~70%
Recoltant ~20%
Cooperative ~10%
116
Where do Champagne houses have more relative success?
In the export market.
73% of total Champagne sales, 88% of Champagne exports
117
Where do grower champagnes find more success?
In the domestic market
118
Where do co-ops find more success in sales?
About an even split between export and domestic markets.
Nicolas Feuillatte is the 3rd largest Champagne brand selling independently
119
How are the traditional roles of negociant and cooperatives changing more recently?
- Large houses are buying more directly from growers/agents rather than co-ops
- Co-ops are producing and marketing their own wine brands
120
What tools do the Comite Champagne have to limit supply?
Yield limits
- Reduce yields for base wine
- Limit the surplus yields for reserve wine
Land demarcation
- Ongoing review for additional land
121
What's an average yield for Champagne?
10,500 kg/ha
122
How is Champagne's market position changing in the past decade (as of 2018)?
Towards higher price points, away from volume
- Lower max. yields
- Push towards sustainability
- Volume of sales dropped 10%, but value raised 25%
123
What's the largest market for Champagne consumption?
France
Most is inexpensive, bought in supermarkets
124
What are the largest (by volume) export markets for Champagne?
- UK (lowest average $/bottle)
- USA (highest $/bottle, alongside Japan)
- Japan
- Germany
- Belgium
125
What are the main costs of production considering Champagne?
- 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
What is the general cost breakdown of a bottle of Champagne?
- 50% grapes
- 30% production
- 20% marketing
127
How do large Champagne houses distribute in different markets?
- 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
How might a smaller champagne house distribute in other markets?
Appoint an agent and provide a promotional/marketing budget
129
How would a grower champagne distribute in other markets?
- Work with specialist distributors
- Sell to specialist retailers and higher end restaurants
- Market with in-person visits
130
What are some recent trends in Champagne?
- 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
