Champagne Flashcards

1
Q

What are the 4 kinds of vine training systems allowed in Champagne?

A
  • Chablis
  • Cordon
  • Guyot
  • Valle de la Marne
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2
Q

What VTS are permitted for Grand Cru and Premier cru vineyards?

A

-Chablis
-Cordon

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3
Q

vine density in Champagne

A

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.

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4
Q

en foule

A

vineyards planted en foule. French for “in a crowd,” this term refers to a method of planting vines that relies on a layering system

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5
Q

at least 90% of all Chardonnay vines in Champagne are trained by this method,

A
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6
Q
A
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7
Q

What “département” are included in the Champagne AOP?

A

Aube, Aisne, Marne, Haute-Marne, Seine-et-Marne

These departments are key to the production of Champagne.

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8
Q

What are the principal grapes used in Champagne production?

A
  • Pinot Noir
  • Chardonnay
  • Meunier
  • Pinot Blanc
  • Pinot Gris
  • Arbane
  • Petit Meslier

Minimum of 95% of the grape blend must come from these principal grapes.

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9
Q

What percentage of a year’s harvest may be sold as vintage Champagne?

A

Max. 80%

Vintage-dated wines must contain 100% of a stated vintage.

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10
Q

What is the minimum potential alcohol for Champagne?

This is the minimum potential alcohol for the base wine.

A

9%

This is the minimum potential alcohol for the base wine.

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11
Q

What is the maximum residual sugar allowed in Champagne for the base wine. ?

A

10 g/l

This applies to the final product after fermentation.

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12
Q

What is the minimum aging requirement for non-vintage (NV) wines from the date of tirage?

A

Min. 15 months

This aging process is crucial for developing the wine’s character.

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13
Q

What is the minimum aging requirement for vintage wines from the date of tirage?

A

Min. 36 months

This longer aging period enhances the complexity of vintage wines.

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14
Q

What is the maximum yield for Champagne production (Rendement de Base)?

A

10,400 kg/ha

This limit helps maintain quality in Champagne production.

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15
Q

True or False: The secondary fermentation (prise de mousse) occurs in glass bottles.

A

True

This process is essential for creating the bubbles in Champagne.

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16
Q

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.

A

liqueur d’expédition

This addition is used to adjust the sweetness of the final Champagne.

17
Q

What are the styles of Champagne permitted under AOP regulations?

A
  • Vin Mousseux Blanc
  • Vin Mousseux Rosé (either saignée or blending prior to tirage is authorized)

These styles define the types of Champagne produced.

18
Q

What is the maximum press yield in Champagne production?

A

102 liters/160 kg

This is the limit for extracting juice from the grapes during pressing.

19
Q

What is the permitted training method for Meunier only?

A

Vallée de la Marne

This method is specifically allowed for the Meunier grape variety.

20
Q

What is the historical significance of the AOC established in 1936 for Champagne?

A

It formalized regulations for Champagne production

Earlier protections date back to 1919, indicating a long history of regulation.

21
Q

What is the minimum must weight for Champagne grapes?

A

143 g/l

This ensures that the grapes have sufficient sugar content for fermentation.

22
Q

Name two types of Champagne villages.

A
  • Champagne Grand Cru Villages
  • Champagne Premier Cru Villages

These classifications indicate the quality and prestige of the villages.

23
Q

What is the role of liqueur d’expédition in Champagne production?

A

It adjusts the sweetness of the final wine

This addition can significantly affect the final profile of the Champagne.

24
Q

Liqueur de tirage?

A

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.

26
Q

What is the dosage in liqueur d’expedition?

A

The amount of sugar in the liqueur d’expedition, which is a mix of sugar and wine.

The dosage is added just after disgorgement.

27
Q

What is the sugar content limit for Brut Nature?

A

No added sugar and less than 3 grams/litre of residual sugars

Brut Nature is a type of sparkling wine with very low sugar content.

28
Q

What is the range of residual sugars in Extra-Brut?

A

Between 0g/l and 6g/l of residual sugars

Extra-Brut wines have minimal sweetness.

29
Q

What defines a Brut sparkling wine?

A

Less than 12g/l of residual sugars

Brut is one of the most popular styles of sparkling wine.

30
Q

What is the residual sugar range for Extra Sec/Extra Dry?

A

Between 12g/l and 17g/l of residual sugars

Despite the name, Extra Dry wines are sweeter than Brut.

31
Q

What is the sugar content of Sec/Dry sparkling wines?

A

Between 17g/l and 32g/l of residual sugars

Sec/Dry wines are noticeably sweeter than Brut.

32
Q

What is the range of residual sugars in Demi-Sec?

A

Between 32g/l and 50g/l of residual sugars

Demi-Sec is often served with dessert or as a sweet option.