Champagne Flashcards
What are the 4 kinds of vine training systems allowed in Champagne?
- Chablis
- Cordon
- Guyot
- Valle de la Marne
What VTS are permitted for Grand Cru and Premier cru vineyards?
-Chablis
-Cordon
vine density in Champagne
The average density in Champagne is 8,000 vines per hectare. There is no maximum vine density, although 10,000 vines per hectare is not uncommon and 18,000 is considered a practical maximum even for nonmechanized vineyards.
en foule
vineyards planted en foule. French for “in a crowd,” this term refers to a method of planting vines that relies on a layering system
at least 90% of all Chardonnay vines in Champagne are trained by this method,
What “département” are included in the Champagne AOP?
Aube, Aisne, Marne, Haute-Marne, Seine-et-Marne
These departments are key to the production of Champagne.
What are the principal grapes used in Champagne production?
- Pinot Noir
- Chardonnay
- Meunier
- Pinot Blanc
- Pinot Gris
- Arbane
- Petit Meslier
Minimum of 95% of the grape blend must come from these principal grapes.
What percentage of a year’s harvest may be sold as vintage Champagne?
Max. 80%
Vintage-dated wines must contain 100% of a stated vintage.
What is the minimum potential alcohol for Champagne?
This is the minimum potential alcohol for the base wine.
9%
This is the minimum potential alcohol for the base wine.
What is the maximum residual sugar allowed in Champagne for the base wine. ?
10 g/l
This applies to the final product after fermentation.
What is the minimum aging requirement for non-vintage (NV) wines from the date of tirage?
Min. 15 months
This aging process is crucial for developing the wine’s character.
What is the minimum aging requirement for vintage wines from the date of tirage?
Min. 36 months
This longer aging period enhances the complexity of vintage wines.
What is the maximum yield for Champagne production (Rendement de Base)?
10,400 kg/ha
This limit helps maintain quality in Champagne production.
True or False: The secondary fermentation (prise de mousse) occurs in glass bottles.
True
This process is essential for creating the bubbles in Champagne.
Fill in the blank: The addition of _______ may not lead to an increase in volume of wine higher than the sum of the percentage increase in alcoholic strength and sugar content increase.
liqueur d’expédition
This addition is used to adjust the sweetness of the final Champagne.
What are the styles of Champagne permitted under AOP regulations?
- Vin Mousseux Blanc
- Vin Mousseux Rosé (either saignée or blending prior to tirage is authorized)
These styles define the types of Champagne produced.
What is the maximum press yield in Champagne production?
102 liters/160 kg
This is the limit for extracting juice from the grapes during pressing.
What is the permitted training method for Meunier only?
Vallée de la Marne
This method is specifically allowed for the Meunier grape variety.
What is the historical significance of the AOC established in 1936 for Champagne?
It formalized regulations for Champagne production
Earlier protections date back to 1919, indicating a long history of regulation.
What is the minimum must weight for Champagne grapes?
143 g/l
This ensures that the grapes have sufficient sugar content for fermentation.
Name two types of Champagne villages.
- Champagne Grand Cru Villages
- Champagne Premier Cru Villages
These classifications indicate the quality and prestige of the villages.
What is the role of liqueur d’expédition in Champagne production?
It adjusts the sweetness of the final wine
This addition can significantly affect the final profile of the Champagne.
Liqueur de tirage?
Liqueur de tirage is a liquid solution of yeast, wine and sugar that is added to the still base wine in order to create the secondary fermentation in bottle. The amount of sugar determines the level of dryness in the wine as well as the atmospheric pressure in the bottle.
