Champagne Flashcards
5 major sub regions of champagne
Montagne de Reims
Côte des blancs
Vallée de la Marne
Côte de Sezanne
The Aube
Liqueur de tirage
Wine and sugar mixture
Added with yeast to create secondary fermentation
Cote des Bar
Kimmeridgian soil
Mostly Pinot noir
SE of Aube
Sweetness levels of champagne
Brut nature/zero dosage (less than 3g)
Extra brut: 0-6g/l
Brut: less 12g/l
Extra dry: 12-16g/l
Sec: 17-32g/l
Demi sec: 32-50g/l
Doux: more than 50g/l
Les grandes marques + prestige
Moet & Chandon - Dom Perignon
Roederer - Cristal
Veuve Cliquot - Vielle Dame
Tattinger -
Charles Heidsieck -
Krug -
Pol Roger - Winston Churchill
3 Non-Grandes Marques Champagne producers
1) Drappier
2) Lanson
3) Nicholas Feuillatte
3 Grower Champagne
1) Larmanier-Bernier
2) Béreche
3) Marc Hebrart
Champagne best recent vintages
Best: 1995, 2002, 2004, 2006, 2012
Good: 2008, 2009, 2013, 2015, 2018, 2019
Rémuage
Riddling
Process of removing frozen lees at the neck of the bottle
Crayères
Wine cellars cut deep (up to 37 meters) into the chalk soil
Used as hospitals and schools in WWI + II
Champagne’s soil
Limestone and mostly chalk
Important as both a heat conductor and for very good drainage
Champagne label bottler codes (NM, RM, CM, RC, MA)
NM: négociant-manipulant (house that buys its grapes)
RM: récoltant-manipulant (grower champagne from own grapes)
CM: coop de manipulation (co-op producers)
RC: récoltant-coopérateur (grower selling wine from co-op)
MA: marque d’acheteur (buyers own brand)
Échelle des crus
1911 classification of village quality
Grand cru and premiere cru villages can be put on labels
Minimum bottle aging of champagne (NV + V)
12 months for non vintage
36 months of vintage
