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Champagne Flashcards

1
Q

Where is Champagne located in France?

A

Northern central France, 145km northeast of Paris

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2
Q

What is the average annual production of bottles in champagne?

A

300 million

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3
Q

What percentage of France’s wine revenue comes from champagne?

A

20%

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4
Q

What percentage of French vineyard land does Champagne make up?

A

4%

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5
Q

Roughly how many landowners are there within Champagne AOC?

A

36000

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6
Q

When were Champagne’s borders last changed?

A

1951

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7
Q

How many departments are there in Champagne and what percentage of Champagne’s vines are in each?

A

5 departments:
Marne (66%)
Aube (23%)
Aisne (10%)
Haut-Marne (0.002%)
Seine-et-Marne (1%)

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8
Q

What are the 3 zones within the Champagne appellation?

A

Zone de l’elaboration
Zone de production
Zone parcellaire de production de raisins

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9
Q

What is the zone de l’elaboration in Champagne AOC?

A

The zone marks the outer limits of the region. In this zone it is legal to vinify Champagne and transport Champagne grapes, juice, and wine. The majority of the zone cannot be planted with vines

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10
Q

How many communes lay within Champagne’s zone de l’elaboration?

A

637 communes

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11
Q

What is the zone de production in Champagne?

A

Second largest zone within the zone de l’elaboration. This zone consists of entire villages in which vines may be cultivated

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12
Q

How many communes compose the zone de production in Champagne?

A

319 communes

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13
Q

What is the zone parcellaire de production de raisins in champagne?

A

This is the area for delimited viticultural parcels and represents roughly 35000ha

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14
Q

How many communes make up the zone parcellaire de production de raisins in champagne?

A

319 communes

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15
Q

What is the dominating soil of Champagne?

A

Chalk

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16
Q

What are the 2 types of chalk soils in Champagne?

A

Belemnite chalk
Micraster chalk

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17
Q

What is belemnite chalk?

A

Chalk derived from the fossilised remains of cephalopods, which are marine animals such as octopus, squid and cuttlefish, and help retain heat and provide good drainage for vines

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18
Q

What is micraster chalk?

A

Chalk composed of fossil material from an extinct genus of sea urchin and is found more so in the flatter valley vineyards

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19
Q

What is the topsoil covering most of the chalk in Champagne?

A

Clay and sand

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20
Q

Which soil dominates the Aube?

A

Clay

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21
Q

On average how much of Champagne’s vineyards are lost every year due to frost or hail?

A

5%

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22
Q

How do diurnal shifts help the grapes of Champagne?

A

Diurnal shifts for Champagne mean lower temperatures during the night, which leads to the slowing of ripening of Champagne grapes and the retention of acidity which is necessary in sparkling wines

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23
Q

When did Champagne have its first August harvest?

A

2003

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24
Q

What are the permitted grapes of Champagne?

A

Chardonnay
Pinot Noir
Meunier
Petit Meslier
Arbane
Fromenteau
Pinot Blanc

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25
Q

What are the parent grapes of Chardonnay?

A

Gouais Blanc and Pinot Noir

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26
Q

What are the parent grapes of Petit Meslier?

A

Gouais Blanc and Savagnin Blanc

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27
Q

Which family of grape varieties are cousins of Gouais Blanc?

A

Pinot varieties

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28
Q

Who initiated the clonal research programme in champagne in the 1960s?

A

Comite interprofessionnel du vine de Champagne (CIVC)

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29
Q

What percentage of Champagne’s vineyards are planted with Chardonnay?

A

30%

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30
Q

Which Champagne subregion is the classic area for Chardonnay?

A

Cote de Blancs

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31
Q

Which village in the Côte de Blancs is known for producing intensely floral Chardonnay?

A

Cramant

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32
Q

Which village in the Côte de Blancs is known for producing intensely minerally Chardonnay?

A

Le Mesnil

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33
Q

Which subregion of Champagne has the second most Chardonnay plantings?

A

Montagne de Reims

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34
Q

Which 2 villages of the Montagne de Reims produce the best Chardonnay?

A

Trepail and Villers-Marmery

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35
Q

What style of Chardonnay does the Montagne de Reims generally produce?

A

Mineral driven wines with less chalkiness and more fruit, body, and structure

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36
Q

How many Chardonnay clones are permitted in Champagne?

A

31

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37
Q

What percentage of Champagne’s vineyards is made up by Pinot Noir?

A

38%

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38
Q

What aromas and structure does Pinot Noir give to a classic Champagne?

A

More body and structure and mineral driven notes, though with some oxidation

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39
Q

How many clones of Pinot Noir are permitted in Champagne?

A

43

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40
Q

What percentage of Champagne’s vineyards are planted with Meunier?

A

31%

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41
Q

Which grape did Meunier mutate from?

A

Pinot Noir

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42
Q

What role does Meunier play in a Champagne blend?

A

Gives the wines lots of fruity characteristics

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43
Q

Where does Meunier dominate plantings?

A

Marne Valley

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44
Q

How many Meunier clones are permitted in Champagne?

A

14

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45
Q

What percentage of Champagnes plantings are made up by Chardonnay, Pinot Noir, and Meunier?

A

99.7%

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46
Q

When was Arbanne first mentioned in Champagne and in what village?

A

14th century in Les Riceys

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47
Q

Name 3 villages which grow Arbanne

A

Bligny
Buxeuil
Chamery
Charly-sur-Marne
Chavot-Courcourt
Jouy-les-Reims
Les Riceys
Oeuilly
Urville
Venteuil

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48
Q

Name 3 growers who cultivate Arbanne in Champagne

A

Aubry
Chateau de Bligny
Drappier
Jean-Francois Launay
Laherte Freres
Leguillette-Romelot
Moutard
Olivier Horiot
Perseval-Fargo
Tarlant
Thomas Perseval

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49
Q

Name 2 Champagne Cuvées made of 100% Arbanne

A

Arbane Pure by Olivier Horiot
Cepage Arbanne by Moutard

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50
Q

What is a synonym for Fromenteau in champagne?

A

Pinot Gris

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51
Q

In which department is Fromenteau mostly found in Champagne?

A

Aube

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52
Q

Name 3 villages which grow Fromenteau in Champagne

A

Chamery
Chavignol-Courcourt
Crouttes-sur-Marne
Jouy-les-Reims
Les Riceys
Urville
Verzy

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53
Q

Name 3 growers who cultivate Fromenteau in Champagne

A

Aubry
Derot-Delugny
Drappier
Laherte-Freres
Mouzon-Leroux
Olivier Horiot
Perseval-Farge

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54
Q

Name 2 Fromenteau Cuvées from Champagne

A

Cuvée des Fondateurs by Derot-Delugny
Trop M’en Faut by Drappier

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55
Q

Which department is the traditional home of Petit Meslier in Champagne?

A

Aube

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56
Q

Which Champagne family revived Petit Meslier?

A

Chiquet family, owners of Jacquesson

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57
Q

Name 3 Champagne villages which grow Petit Meslier

A

Bligny
Buxeuil
Chamery
Charly-sur-Marne
Chavot-Courcourt
Gye-sur-Seine
Jouy-les-Reims
Les Riceys
Oeuilly
Urville
Venteuile

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58
Q

Name 3 growers who cultivate Petit Meslier

A

Aubry
Chateau de Bligny
Drappier
Duval-Leroy
Jacquesson
Jean-Francois Launay
Laherte-Freres
Leguillette-Romelot
Mignon-Boulard
Moutard
Olivier Horiot
Perseval-Fargo
Robert Barbichon
Tarlant
Thomas Perseval

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59
Q

Name 2 Petit Meslier Cuvées in Champagne

A

Duval-Leroy Petit Meslier
Laherte Freres Petit Meslier

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60
Q

Which Champagne region is Pinot Blanc concentrated in?

A

Cotes de Blancs

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61
Q

Name 3 villages producing Pinot Blanc in Champagne

A

Bligny
Buxeuil
Celles-sur-Ource
Charly-sur-Marne
Chavot-Courcourt
Landreville
Les Riceys
Oeuilly
Polisot
Urville

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62
Q

Name 3 growers who cultivate Pinot Blanc in Champagne

A

Cedric Bouchard
Chateau de Bligny
Drappier
Francois Gautherot
Laherte Freres
Leguillette-Romelot
Moutard
Olivier Horiot
Piollot
Tarlant
Thomas Perseval

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63
Q

Name 3 Pinot Blanc Cuvées from Champagne

A

Colas robin by Piollot
Cuvée des Lys by Phillipe Fontaine
Cuvée Heritage by Emmanuel Tassin
Le Champ du Clos by Charles Dufour
L’Originale by Pierre Gerbais
Pinot Blanc Extra Brut by Chassenay d’Arce
Roses de Jeanne la Boloree by Cedric Bouchard

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64
Q

Name the exceptional Champagne vintages

A

2002
2008
2012
2013

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65
Q

Name some very good Champagne vintages (not excellent)

A

2000
2004
2006
2009
2014
2015
2016
2018

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66
Q

What are the worst Champagne vintages

A

2001
2010
2011
2017
2020
2021
2023

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67
Q

How many districts are there in Champagne?

A

8

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68
Q

What are the 8 districts of Champagne?

A

Montagne de Reims
Côte de Blancs
Marne Valley
Côte de Bar
Coteaux de Morin
Côte de Sezanne
Vitryat
Montgueux

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69
Q

Where is the Montagne de Reims located?

A

Northeast Champagne. It curves around the west of Reims and south in an s shape until Ay

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70
Q

What are the sub districts of the Montagne de Reims?

A

Grand Montagne
Massif de Saint-Thierry
Monts de Berru
Andre Valley
Vesle Valley
City of Reims

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71
Q

How many villages are in the Grand Montagne?

A

21

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72
Q

Where is the Grand Montagne?

A

The southern curve of the Montagne de Reims

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73
Q

What is the dominant grape of the Grande Montagne?

A

Pinot Noir

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74
Q

How many Grand Cru villages does the Grande Montagne have?

A

10

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75
Q

What are the 10 Grand Cru villages of the Grande Montagne?

A

Ambonnay
Beaumont-sur-Vesle
Bouzy
Louvois
Mailly-Champagne
Pruisieulx
Sillery
Tours-sur-Marne
Verzenay
Verzy

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76
Q

How many 1er Cru Villages are in the Grande Montagne?

A

12

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77
Q

What are the 3 micro-zones of the Grande Montagne?

A

Northern Montagne
Eastern Montagne
Southern Montagne

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78
Q

What are the aspects of the slopes of the Northern Montagne and why is this ideal?

A

Northern aspect. This is because northern Montagne has a thermal blanket as cooler air slips down the slopes below, so the vines on the hill stay warm overnight

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79
Q

Which villages mark the start and end of the Northern Montagne?

A

Villers-Allerand and Verzenay

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80
Q

Which village signals the change from Northern Montagne to Eastern Montagne?

A

Verzy

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81
Q

Which grapes dominates the micro zone of the Eastern Montagne?

A

Chardonnay

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82
Q

Which vine-training systems are found in the Eastern Montagne?

A

Cordon de Royat and Chablisean bush-like style

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83
Q

Which villages are in the centre of the Southern Montagne?

A

Bouzy and Ambonnay

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84
Q

What is the aspect of the Southern Montagne?

A

South facing

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85
Q

What is the topsoil of the Grande Montagne?

A

Loess drift derived from sandy and clayey lignite

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86
Q

What is the subsoil of the Grande Montagne?

A

Chalk

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87
Q

What are the soils of Moulin de Verzenay?

A

Sandy limestone

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88
Q

What is the soil of the highest outcrops in the Grande Montagne?

A

Marlstone

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89
Q

How many villages in the Massif de Saint-Thierry?

A

17

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90
Q

What are the soils of the Massif de Saint Thierry?

A

Yellowish and greenish-white calcareous sand with limestone

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91
Q

What is the most famous

A
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92
Q

How many villages are in Monts de Berru?

A

5

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93
Q

Where is Monts de Berru located?

A

Just east of Reims

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94
Q

What are the soils of Monts de Berru?

A

chalk

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95
Q

Which villages in Monts de Berru are completely owned by Moet & Chandon?

A

Pontfaverger
Selles

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96
Q

How many villages make up the subdistricts of the Ardre Valley, Vesle Valley, and City of Reims?

A

51 villages

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97
Q

What is the dominant grape of the Ardre Valley?

A

Meunier

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98
Q

Which vineyards are considered to be the best in the Ardre Valley?

A

The south facing vineyards in Courmas in the Petite Montagne

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99
Q

How many hectares are within the City of Reims subdistrict?

A

54ha

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100
Q

Which Champagne house owns 22ha out of the 54ha in the City of Reims?

A

Pommery

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101
Q

Which grape generally performs best across the Marne Valley?

A

Meunier

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102
Q

What is the topsoil of the Marne Valley?

A

A colluvial mix of mark, lignite, sandy loam, and clay

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103
Q

What are the 6 subdistricts of the Marne Valley?

A

Grande Vallee
Region d’Epernay
Terroir de Conde
Western Marne Valley
Right Bank
Left Bank

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104
Q

How many villages are in the Grand Vallee?

A

12

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105
Q

Which Grand Cru lies within the Grand Vallee of the Marne Valley?

A

Ay-Champagne

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106
Q

How many 1er Crus are in the Grand Vallee and which is the most famous one?

A

8 premier crus
Mareuil-sur-Ay

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107
Q

Which first ever single vineyard Champagne came from Mareuil-sur-Ay?

A

Philliponnat’s Clos de Goisses

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108
Q

How many villages are in the Region d’Epernay?

A

11

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109
Q

What is the most famous vineyard in the Region d’Epernay and who owns it?

A

Chateau de la Marquetterie in Pierry, owned by Taittinger

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110
Q

How many villages are in the Terroir de Conde?

A

4

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111
Q

How many villages are in the Western Marne Valley?

A

38 villages

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112
Q

Which grapes dominates the Western Marne Valley?

A

Meunier

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113
Q

What are the soils of the Western Marne Valley?

A

Calcareous clay and sand

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114
Q

How many villages are in the Right Bank of the Marne Valley?

A

24 villages

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115
Q

What are the soils of the Right Bank of the Marne Valley?

A

Chalk with sand, marl, and clay

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116
Q

How many villages are in the Left Bank of the Marne Valley?

A

15 villages

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117
Q

What are the soils of the Left Bank of the Marne Valley?

A

Similar to the Right Bank with a higher proportion of chalk

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118
Q

What is the important tributary of the Marne River in the Left Bank of the Marne Valley?

A

Surmelin River

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119
Q

Why is the Surmelin River tributary important?

A

Produces some of the best Meunier in Champagne

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120
Q

What are the key villages of the Left Bank of the Marne Valley?

A

Celles-les-Conde
Connigis
Le Breuil

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121
Q

How many villages are in the Cotes de Blanc?

A

10

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122
Q

What is the dominant grape of the Cotes de Blanc?

A

Chardonnay

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123
Q

How many Grand Crus are in the Cotes de Blanc?

A

6

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124
Q

What are the 6 Grand Crus of the Cotes de Blanc?

A

Avize
Chouilly
Cramant
Le Mesnil-sur-Oger
Oger
Oiry

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125
Q

Which 2 Grand Crus are in the north of the Cotes de Blanc and what style of Chardonnay to they produce?

A

Cramant and Avize, producing the most floral Chardonnays

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126
Q

Which 2 Grand Crus are in the middle of the Cotes de Blanc and what style of Chardonnay to they produce?

A

Oger and Le Mesnil-sur-Oger, producing Chardonnay with the greatest minerality and longevity

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127
Q

How many 1er Crus are in the Cotes de Blanc?

A

4

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128
Q

What are the soils of the Cotes de Blanc?

A

Belemnite Chalk subsoil with a sandy-clay topsoil

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129
Q

How many villages are in the Cote de Sezanne?

A

12

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130
Q

What is the dominant grape of the Cote de Sezanne?

A

Chardonnay

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131
Q

What style of Chardonnay does the Cote de Sezanne produce?

A

Extremely aromatic with lush tropical fruit

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132
Q

What are the soils of the Cote de Sezanne?

A

Subsoil of micraster and belemnite chalk with topsoils of marl, clay, and sand

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133
Q

How many villages are in the Coteaux du Morin?

A

20

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134
Q

How many 1er Crus are in the Coteaux de Morin?

A

2

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135
Q

How many villages are in Vitryat?

A

15 villages

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136
Q

What is the dominant grape of Vitryat?

A

Chardonnay

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137
Q

What is the soil of Vitryat?

A

Almost pure chalk

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138
Q

How many villages are in Montgueux?

A

1

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139
Q

What is the dominant grape of Montgueux?

A

Chardonnay

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140
Q

How many villages are in the Cotes de Bar?

A

64

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141
Q

What is the dominant grape of the Cotes de Bar?

A

Pinot Noir

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142
Q

What are the soils of the Cotes de Bar?

A

Subsoil of Kimmeridgian limestone strata with topsoils of gravelly limestone scree

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143
Q

What are the 2 subdistricts of the Cotes de Bar?

A

Bar-sur-Aube
Bar-sur-Seine

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144
Q

How many villages are in the Bar-sur-Aube?

A

31

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145
Q

Which village is the heart of winemaking in the Bar-sur-Aube?

A

Urville

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146
Q

How many villages are part of the Bar-sur-Seine?

A

33

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147
Q

Which large cooperative is based in the Bar-sur-Seine?

A

Union des cooperatives auboises de vine de Champagne (UCAVIC)

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148
Q

Which appellation is encompassed within the Bar-sur-Seine?

A

Rose des Riceys

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149
Q

What wines can be made under the Rose de Riceys appellation?

A

Dark-coloured still rose wines made exclusively from Pinot Noir

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150
Q

What was the Echelle des Crus system in Champagne?

A

A system created in the 18th century to formalise the price of grapes for negocients based on the quality of the village

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151
Q

Under the Echelle des Crus system, what percentage of the price set by the negocients/houses was awarded to grand cru sites?

A

100%

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152
Q

Under the Echelle des Crus system, what percentage of the price set by the negocients/houses was awarded to premier cru sites?

A

90-99%

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153
Q

When did the Champenois top using the Echelle des Crus system

A

1990

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154
Q

When was the Echelle des Crus system officially abolished?

A

2010

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155
Q

What impact of the Echelle des Crus is still prominent in Champagne today?

A

The villages granted Grand Cru and 1er Cru status under the Echelle des Crus keep their status

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156
Q

How many Grand Crus does Champagne have?

A

17

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157
Q

How many 1er Crus does Champagne have?

A

42

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158
Q

What is the CIVC?

A

Comte Interprofessionel du Vin de Champagne
Governing body of Champagne

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159
Q

When was the CIVC formed?

A

1941

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160
Q

Who makes up the CIVC?

A

Growers, producers, cooperatives, and government representatives

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161
Q

What does the CIVC registration code CM mean?

A

Cooperative de Manipulant
Champagne made by a cooperative

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162
Q

What does the CIVC registration code NM mean?

A

Negocient Manipulant
Wine sold under the name of the house who produced it

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163
Q

What does the CIVC registration code RM mean?

A

Recoltant Manipulant
Produced by a grower from their own grapes

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164
Q

What does the CIVC registration code RC mean?

A

Recoltant Cooperateur
Grower selling Champagne made from their own grapes but produced by a cooperative

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165
Q

What does the CIVC registration code MA mean?

A

Marque d’Archeteur
Champagne bought from a producer and sold under another name. For example, a supermarket chain

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166
Q

What does the CIVC registration code SR mean?

A

Societe de Recoltant
Champagne sold under the name of a company created by growers from the same family

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167
Q

What does the CIVC registration code ND mean?

A

Negocient Distributeur
A company that buys Champagne, red-brands it, and re-distributes it

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168
Q

What is another name for fully sparkling Chhampagne?

A

Grand Mousseux

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169
Q

How many atmospheres of pressure is fully sparkling Champagne?

A

5-6 atmospheres

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170
Q

In the old Champagne regulations how many atmospheres of pressure was Cremant?

A

3.6 atmospheres

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171
Q

What percentage of Champagne is non-vintage?

A

80%

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172
Q

When may nonvintage Champagne be bottled?

A

Not before the 1st January the year after harvest

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173
Q

What is the minimum amount of time non-vintage Champagne must be stored for before release?

A

15 months

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174
Q

What is the minimum amount of time non-vintage Champagne must spend on the lees?

A

12 months

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175
Q

Is multivintage a regulated bottling term under the Champagne AOC?

A

no

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176
Q

What is the concept of multi-vintage wines?

A

A blend of 2 or more years that have been declared as a vintage by the producer

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177
Q

What percentage of the years harvest may be made into a vintage Champagne and why?

A

80%
20% must be held back for reserve stock to be blended in future cuvees

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178
Q

On average, what percentage of Champagne is released as vintage annually?

A

2%

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179
Q

Why is vintage Champagne more complex and age worthy than non-vintage Champagne?

A

Vintage Champagne is made solely from the base wine of the most recent harvest. Fresh base wines contain more proteins which enhance the autolytic process, increasing complexity and longevity

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180
Q

What is the minimum amount of time Vintage Champagne must be stored for?

A

36 months

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181
Q

Which Champagne house produced the first ever Prestige Cuvee and when?

A

Louis Roederer produced Cristal in 1876 for Tsar Alexander 2nd

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182
Q

What was the first commercially available prestige cuvee and what year was it released?

A

Dom Perignon in 1936

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183
Q

Who came up with the concept of a prestige cuvee for Champagne?

A

English journalist Laurence Venn

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184
Q

When was Billecart Salmon established?

A

1818

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185
Q

Where is Billecart Salmon located?

A

Ay

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186
Q

Who produces Cuvee Elisabeth Salmon Rose and when was the first vintage?

A

Billecart Salmon
1988

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187
Q

Who produces Clos Saint Hilaire and when was the first vintage?

A

Billecart-Salmon
1995

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188
Q

Who produces Cuvee Nicolas Francois and when was the first vintage?

A

Billecart-Salmon
1955

189
Q

When was Bollinger established?

190
Q

Where is Bollinger located?

191
Q

When was the first vintage of Bollinger’s RD?

192
Q

When was the first vintage of Bollinger’s Grand Annee?

193
Q

When was the first vintage of Bollinger’s Vielles Vignes Francaises?

194
Q

When was Bruno Paillard established?

195
Q

Who produces the prestige cuvée N.P.U and when was the first vintage?

A

Bruno Paillard
1990

196
Q

Where is Drappier located?

197
Q

When was Drappier established?

198
Q

Who produces the Prestige Cuvée Grand Sendree and when was the first vintage?

A

Drappier in 1975

199
Q

When was Charles Heidsieck established?

200
Q

Where is Charles Heidsieck located?

201
Q

Who produces the prestige cuvée Champagne Charlie and when was the first vintages?

A

Charles Heidsieck in 1979

202
Q

Who produces the prestige cuvée Blanc de Millenaires and when was the first vintage?

A

Charles Heidsieck in 1983

203
Q

Where is Duvay-Leroy located?

A

Blanc-Coteaux

204
Q

When was Duval-Leroy established?

205
Q

Who produces the prestige cuvée Femme de Champagne and when was the first vintage?

A

Duval-Leroy in 1990

206
Q

Where is Gosset located?

207
Q

When was Gosset first established?

208
Q

Who produces the prestige cuvée Celebris and when was the first vintage?

A

Gosset in 1988

209
Q

Where is Henriot located?

210
Q

When was Henriot established?

211
Q

Who produces the prestige cuvée Hermera and when was the first vintage?

A

Henriot in 2005

212
Q

Where is Champagne Jacquart located?

213
Q

When was Champagne Jacquart established?

214
Q

Who produces the prestige cuvée Cuvée Alpha and when was the first vintage?

215
Q

Where is Krug located?

216
Q

When was Krug established?

217
Q

When was the first vintage of Krug?

218
Q

What style of Champagne is Krug Clos de Mesnil and when was the first vintage?

A

Blanc de blancs in 1979

219
Q

What style of Champagne is Krug Clos d’Ambonnay and when was the first vintage?

A

Blanc de noirs in 1995

220
Q

Where is Laurent-Perrier located?

A

Tours-sur-Marne

221
Q

When was Laurent Perrier established?

222
Q

Who produces the prestige cuvée Grande Siecle and when was it first released?

223
Q

Who produces the prestige cuvée Rose Alexandra and when was it first released?

A

Laurent Perrier in 1987

224
Q

Where is Louis Roederer located?

225
Q

When was Louis Roederer established?

226
Q

Who produces the prestige cuvée Cristal and when was the first vintage? When was the first vintage of the Cristal Rose?

A

Louis Roederer in 1945 (first commercial release) and 1974 for the rose

227
Q

What is the famous sweet Champagne made by Louis Roederer?

A

Carte Blanche

228
Q

When was Dom Pérignon established?

229
Q

Where is Dom Perignon located?

230
Q

Who owns Dom Perignon?

A

Moet & Chandon

231
Q

When was the first vintage of Dom Perignon and Dom Perignon Rose?

A

1921 and 1962

232
Q

Where is G.H. Mumm located?

233
Q

When was G.H. Mumm established?

234
Q

Who produces the prestige cuvée Cuvée R Lalou and when was the first vintage?

A

G.H. Mumm in 1969

235
Q

Where is Perrier-Jouet located?

236
Q

When was Perrier Joubert established?

237
Q

Who produces the prestige cuvée Belle Epoque (and the rose) and when were the first vintages?

A

Perrier Jouet in 1964 and 1976 for the rose

238
Q

Where is Philiponnat located?

A

Mareuil-sur-Ay

239
Q

When was Philiponnat established?

240
Q

Who produces the prestige cuvée Clos de Goisses and when was the first vintage?

A

Philipponnat in 1935

241
Q

Who produces the prestige cuvée Clos de Goisses Juste Rose and when was the first vintage?

A

Philipponnat in 1999

242
Q

What is the Les Cintres Cuvée from Philipponnat and when was it first released?

A

It’s a single plot of the oldest Pinot Noir vines within the famous Clos des Goisses vineyard. It was first released in 2006

243
Q

What is the famous Clos de Goisses L.V. Cuvée produced by Philipponnat and what vintage was it made?

A

It’s a cuvée made from the Clos de Goisses vineyard in 1995 and aged on the lees for 25 years. Only a few hundred bottles were produced

244
Q

When was Pol Roger established?

245
Q

Where is Pol Roger located?

246
Q

Who produces the prestige cuvée Cuvée Sir Winston Churchill and when was the first vintage?

A

Pol Roger in 1975

247
Q

When was Pommery established?

248
Q

Where is Pommery located?

249
Q

Who produces the prestige cuvée Cuvée Louis and what was the first vintage?

A

Pommery in 1979

250
Q

When was Ruinart established?

251
Q

Where is Ruinart located?

252
Q

When was the first vintage of the prestige cuvees Dom Ruinart and Dom Ruinart Rose?

253
Q

When was Salon established?

254
Q

Where is Salon located?

A

Le Mesnil-sur-Oger

255
Q

When was the first vintage of Salon?

256
Q

When was Taittinger established?

257
Q

Where is Taittinger located?

258
Q

Who produces the prestige cuvee Comtes de Champagne and when was the first vintage?

A

Taittinger
1952

259
Q

When was Veuve Cliquot established?

260
Q

Where is Veuve Cliquot located?

261
Q

Who produces the prestige cuvee La Grande Dame and La Grande Dame Rose and when was the first commercial vintages of both?

A

1966
1988 (rose)

262
Q

When was Champagne Vilmart established?

263
Q

Who produces the prestige cuvee of Coeur de Cuvee and when was the first vintage?

A

Vilmart & Cie in 1989

264
Q

When was Egly-Ouriet established?

265
Q

Where is Egly-Ouriet located?

266
Q

What is the flagship cuvee of Egly-Ouriet?

A

Blanc de Noir Vieilles Vignes Brut Grand Cru Ambonnay

267
Q

When was Jacques Selosse established?

268
Q

Where is Jacques Selosse located?

269
Q

What is the flagship cuvée of Jacques Selosse and when was the wine first produced?

A

Substance Solera Blanc de Blanc
1986

270
Q

When was Pierre Peters established?

271
Q

Where is Pierre Peters located?

A

Le Mesnil-sur-Oger

272
Q

What is the famous single vineyard cuvée of Pierre Peters and when was the first vintage?

A

Cuvée Speciale Les Chetillons Blanc de Blancs in 1971

273
Q

When was Jacquesson established?

274
Q

Where is Jacquesson located?

275
Q

Who produces the Champagne cuvée Corne Bautray and when was the first vintage?

A

Jacquesson in 1995

276
Q

Who produces the Champagne cuvée Vauzelle Terme and when was the first vintage?

A

Jacquesson in 1996

277
Q

Who produces the Champagne cuvée Champs Cain and when was the first vintage?

A

Jacquesson in 1989

278
Q

When was Champagne Deutz established?

279
Q

Where is Champagne Deutz located?

280
Q

Who produces the prestige cuvées Cuvée William Deutz and when was the first vintage?

A

Deutz in 1959

281
Q

What is the Club Tresors de Champagne and when was it first established?

A

A collection of growers marketing wines together to compete with negocients
Established in 1971

282
Q

How many growers were originally part of the Special Club in Champagne?

283
Q

How many growers are currently part of the Special Club in Champagne?

284
Q

Which 3 of the original Special Club Champagne producers are still part of the club today?

A

Pierre Gimonnet
Gaston Chiquet
Paul Bara

285
Q

What was the first commercialised single vineyard Champagne and what decade was it released?

A

Clos du Chapitre sold by Amedee Tarin in the 1860s

286
Q

Who purchased the famous Clos du Mesnil vineyard in 1972?

287
Q

What grapes are allowed in a Champagne Blanc de Blancs?

A

Chardonnay
Arbanne
Pinot Blanc
Pinot Gris
Petit Meslier

288
Q

Which subregion is best known for producing high quality Blanc de Blancs?

A

Cotes de Blancs
Particularly the villages between Cremant and Le Mesnil-sur-Oger

289
Q

Which villages produces the top Blanc de Blancs of the Montagne de Reims?

A

Trepail and Villers-Marmey

290
Q

Which grapes are permitted in a Champagne Blanc de Noirs?

A

Pinot Noir and Meunier

291
Q

What are the 2 most famous Blanc de Noirs of Champagne?

A

Bollinger’s Vielles Vignes Francaises
Krug’s Clos d’Ambonnay

292
Q

What was the first known Champagne Rose to be produced and when?

A

Ruinart’s Oeil de Perdrix Mousseux in 1764

293
Q

Which Champagne producer was the first to make a rose by the addition of red wine instead of macerating the wine in the skins?

A

Veuve Cliquot

294
Q

Before the 1990s, what was the most common way of making Rose Champagne?

A

By buying cheap red wine internally from the Coteaux Champenois and adding it to the base wines

295
Q

Is Louis Roederer’s Cristal Rose dominated by Pinot Noir or Chardonnay?

A

Pinot Noir

296
Q

Which grape dominates Dom Ruinart’s Rose?

A

Chardonnay (basically a Blanc de Blancs with some red wine added)

297
Q

What is the Saignee method in Champagne?

A

Saignee means to bleed. Saignee Rose wines are coloured by the free run juice that naturally bleeds from the black grapes before and when they’re pressed

298
Q

Describe the process Louis Roederer uses to make Cristal Rose

A

It’s a hybrid maceration process. Pinot Noir grapes are cold soaked in Chardonnay juice for a week without being crushed and without fermentation. The coloured Chardonnay is drained off, the Pinot Noir is pressed, and the juices are combined. Some Chardonnay is then added to balance the Pinot Noir’s acidic and stabilise the colour

299
Q

Why should Rose Champagne be bottled at a deeper colour than desired?

A

Colour pigments form long chains and drop out as sediment during the second fermentation and at disgorgement

300
Q

How is sweetness measured in Champagne?

A

Residual sugar, quantified by grams per litre (g/l)

301
Q

What is the allowed variation between the actual and stated amounts of residual sugar in Champagne and why?

A

3g/l because of the margin for error in different measuring equipments used

302
Q

What are the 7 official sweetness categories in Champagne, from least to most sweet?

A

Brut Nature
Extra Brut
Brut
Extra Sec
Sec
Demi-Sec
Doux

303
Q

What are the residual sugar limits of Brut Nature in Champagne?

A

0-3g/l residual sugar

304
Q

Name 2 synonyms of Brut Nature in Champagne?

A

Brut Zero
Brut Sauvage
Ultra Brut
Sans Sucre

305
Q

Why should Brut Nature Champagne be drunk young?

A

Residual sugar aids in the aging process, therefore without it aging potential is far lower

306
Q

What are the residual sugar limits of Extra Brut in Champagne?

A

0-6g/l residual sugar

307
Q

What are the residual sugar limits of Brut in Champagne?

308
Q

What sweetness category is 95% of Champagne released under?

309
Q

What are the residual sugar limits of Extra Sec in Champagne?

A

12-17g/l residual sugar

310
Q

What are the residual sugar limits of Sec in Champagne?

A

17-32g/l residual sugar

311
Q

What are the residual sugar limits of Demi-Sec in Champagne?

A

32-50g/l residual sugar

312
Q

When is Demi-Sec Champagne most commonly used by houses and growers?

A

In order to make and dispose of poor quality Champagne vintages

313
Q

Name 3 famous non-vintage Demi-Sec Champagnes

A

Pol Roger Riche
Selosse Equise
Louis Roederer Carte Blanche

314
Q

Which food best fits Demi-Sec Champagne?

A

Soft, blue cheese

315
Q

What are the residual sugar limits of Doux in Champagne?

A

50g/l+ residual sugar

316
Q

What percentage of Champagne’s exports were Doux in style in the 1960s?

317
Q

Which famous producer makes Doux Champagne?

A

Veuve Cliquot with their Rich and Rich Rose cuvées with 60g/l residual sugar

318
Q

When are Doux Champagnes most commonly used?

A

In mixology

319
Q

What is the ideal temperature for medium term Champagne storage?

A

12-15 degrees Celsius

320
Q

What is the ideal temperature for long-term Champagne storage?

A

9-11 degrees Celsius

321
Q

In Champagne, what is the allowed spacing between vines in the same row?

322
Q

In Champagne, what is the maximum allowed distance between vines rows?

323
Q

What is the average vine density in Champange?

A

8000 vines per hectare

324
Q

What are the 4 vine training systems permitted in Champagne?

A

Chablis
Guyot
Cordon
Vallee de la Marne

325
Q

Which 2 vine training systems are permitted for premier and grand cru Champagne?

A

Chablis and Cordon training

326
Q

Which vine training system is typically used for Chardonnay in the Cotes de Blancs?

327
Q

Which vine training system is typically used for Pinot Noir in the Montagne de Reims?

A

Vallee de la Marne

328
Q

What percentage of Chardonnay in Champagne is trained with the Chablis vine training system?

329
Q

How many buds are allowed to be grown on Chablis trained vines in Champagne for Chardonnay, Meunier, and Petit Meslier?

A

5 buds, 4 buds for other grapes

330
Q

How is the cordon vine training system trained and pruned?

A

Spur trained and can pruned

331
Q

How many buds are permitted on cordon trained vines in Champagne?

332
Q

How many variants are there of the Valle de la Marne vine training system?

333
Q

How are yields determined in Champagne?

A

2 ways, either:
Kilograms of grapes harvested per hectare (kg/ha)
Or
Hectolitres of juice pressed per kilogram of grapes (hl/kg)

334
Q

What are the maximum average permitted yields of Champagne and when was this law last changed?

A

15500kg per hectare set in 2007

335
Q

What are the maximum permitted yields for a single parcel in Champagne, regardless of the average permitted yields?

A

21700kg per hectare

336
Q

What is the maximum annual yield in Champagne?

A

Comprised of the maximum usable annual yield and maximum reserve. Set annually by the CIVC

337
Q

How does the CIVC adapt the maximum annual yield in small harvests?

A

They increase the release of the maximum personnel reserve to balance the lack of actual yield for the year

338
Q

What is the maximum personal reserve to be stored in Champagne?

A

A proportion of a large harvest which is not immediately usable

339
Q

How is the immediate reserve Champagne labelled?

A

En blocage reserve personelle as its not classified as Champagne AOC

340
Q

Are wines en blocage permitted to be blended in NV cuvées?

A

No
They are stored for reserve in emergency years if Champagne is hit with a terrible harvest or disaster vintage

341
Q

In what style must the reserve personelle Champagne be stored?

A

As vin clairs

342
Q

What is deblocage?

A

A proportion of stored reserves that have been classified as Champagne AOC and authorised to be released to combat a shortfall of a short harvest

343
Q

What is the average yield of Champagne?

A

Average of all declared yields made at the pressing centres

344
Q

What is the annual ouverture de la vendange?

A

A report published in Champagne which dictates when the harvest is allowed to begin on a village by village, grape by grape basis

345
Q

What is the average potential alcohol of Champagne grapes when they’re picked?

346
Q

What is the average tartaric acid to manic acid ratio in Champagne grapes at harvest?

A

53% Tartaric and 47% Malic

347
Q

What are the potential alcohol levels for vintage, prestige, and special cuvées in Champagne?

A

10.5-11% ABV

348
Q

Why does Champagne rarely destem grapes before pressing?

A

The network of stems and stalks creates canals for the juice to run off and helps avoid colouration of black varieties

349
Q

What was the traditional press used in Champagne in the 17th century?

A

The Coquard press

350
Q

What is the modern press used in Champagne today?

A

Pneumatic press

351
Q

Who does the CIVC programme modern presses to replicate the traditional Coquard press?

A

They created a chip programmed to reenact a Coquard press in modern machines. Designed specifically by the CIVC for Champagne pressing

352
Q

What is the general aim during the pressing of Champagne grapes?

A

To separate the cuvée from the taille, and to get the cleanest, richest juice with the most sugar, minerals, and vitamins

353
Q

How many kilograms of Champagne grapes could a Coquard press traditionally hold?

354
Q

How many litres of juice would be produced from a traditional Coquard in Champagne?

A

2666 litres (from 4000kg of grapes)

355
Q

What is a Marc in Champagne?

A

4000kg grape juice. The traditional measurement of a unit of Champagne juice, measured by the weight of the grapes instead of the juice

356
Q

What are the 3 cuvées winemakers get from one Marc of Chamapagne and what are the measurements in litres?

A

The Cuvée: the first 2050 litres extracted the from press
The Taille: the next 500 litres extracted after the cuvée from the press
The Rebeche: the final 166 litres extracted from the press

357
Q

How do producers avoid decreasing quality if Champagne grapes are wet with rain or contain rot?

A

They run off the first 50-65 litres of every Marc into the Taille. This means the Taille would include the first 50-65 litres and the 435-450 litres after the cuvée

358
Q

How do some producers create a cuvée commonly referred to the coeur de cuvée?

A

This means the heart of the cuvée, and is made from the middle 2050 litres extracted from the press

359
Q

What is debourbage in Champagne?

A

The french term for settling the juice after the pressing

360
Q

How long does debourbage normally last for Champagne?

A

12-24 hours

361
Q

Are Champagnes usually chaptilised and why?

A

Yes to achieve the classic structure of Champagne. The average champagne at harvest has 9.7% ABV, and the maximum amount of liqueur de tirage contributes roughly 1.5%, making Champagne 11.2% without chaptilisation. Therefore, 0.8% and 1.3% is added for a finished strength of 12%-12.5% ABV for Champagne

362
Q

What is the role of diacetyl in Champagne and how do producers manipulate this before secondary fermentation?

A

Diacetyl causes overt buttery aromas often not considered to be classic Champagne
After the first fermentation, base Champagne can be left on the lees which reduces the amount of diacetyl, as the yeast and bacteria break down diacetyl

363
Q

What is the importance of tartrate stability in Champagne?

A

Tartrate crystals serve as nucleation points for Carbon Dioxide, which leads to gushing upon opening, which isn’t ideal

364
Q

What is a Vin Claire in Champagne?

A

The product of the first fermentation in Champagne

365
Q

Are reserve wines in Champagne vin clairs?

366
Q

Describe the typical structure of a vins clairs in Champagne?

A

Crude, incomplete and unbalanced

367
Q

When does assemblage normally occur in Champagne?

A

The first few months after the harvest in Champagne

368
Q

What is the core idea of assemblage in Champagne?

A

The blending of different wines produced from different sites in Champagne to create a balanced and generous Champagne. In the case of NV Champagne this includes the blending of different vintages

369
Q

What is the purpose of reserve wines in NV Champagne?

A

Reserve wines add a touch of mellowness and complexity that only comes with age, balancing out the harshness of a young Champagne, making it more agreeable and immediately approachable to the consumer

370
Q

How should older reserve wines be used in NV blends and why?

A

As gentle seasoning. This is because of the fine lees, which reduces autolysis over time as proteins drop out. Proteins kickstart the autolytic process

371
Q

What is the average amount of reserve Champagne used in NV cuvées?

A

10-15% from the previous few years

372
Q

Why might Champagne producers use a larger amount of reserve wine in poor years?

A

To improve what would otherwise be a very weak base Champagne

373
Q

Why might Champagne producers use a larger amount of reserve wine in great years?

A

Because the base wine might be too distinctive and the NV cuvée should be representative of the house style

374
Q

Why might Champagne producers use a larger amount of reserve wine in particularly hot years?

A

Hot years lead to earlier harvests and richness in grapes, so some reserve wine from a lighter, recent year might be used to balance this out

375
Q

What are Champagne soleras?

A

Champagne soleras are just like Sherry soleras, where wines are aged in barrels and the exact same volume of wine is removed and replaced with new wine each year

376
Q

What are Reserve Perpetuelles in Champagne?

A

Very similar to soleras, but the amount that is inputted every year changes, though an equal amount must be removed than is put in annually

377
Q

When does secondary fermentation normally take place in Champagne?

A

Between February and May the year following the harvest

378
Q

How is secondary fermentation initiated in Champagne?

A

Liqueur de Tirage

379
Q

What is another name for the second fermentation initiated Champagne?

A

Prise de mousse

380
Q

How many years of elevage are common for non-vintage and vintage Champagnes?

A

3-4 years is common for non-vintage
8-10 years is common for vintage

381
Q

What is the impact of aerobic fermentation during the second fermentation of Champagne?

A

The oxygen stimulates yeast growth

382
Q

What is the impact of anaerobic fermentation during the second fermentation of Champagne?

A

Yeast cells break down sugar molecules to alcohol and CO2. The CO2 is dissolved in the wine, causing pressure released in the form of bubbles

383
Q

What are the 3 stages yeast goes through during the second fermentation of Champagne?

A

Activation
Assimilation
Proliferation

384
Q

How much ethanol and CO2 is converted from one yeast cell and one molecule of sugar?

A

2 ethanol molecules
2 CO2 molecules

385
Q

What is the rough amount of sugar needed to create 6 atmospheres of pressure in Champagne?

A

24 grams per litre

386
Q

Why do producers put less sugar in larger format Champagne bottles for second fermentation?

A

For safety reasons as to not overload the pressure in the bottle

387
Q

Theoretically, how many grams of sucrose are needed to make 1 atmospheres of pressure in Champagne?

A

3.84 grams

388
Q

What is sucrose?

A

Beet sugar

389
Q

What is RCGM?

A

Rectified Concentrated Grape Must
A combination of natural grape sugar, glucose, and fructose
It is also colourless, odourless, tasteless, and neutral in acidity

390
Q

How many distinctly different yeasts are needed for Champagne production?

A

2
One for the first fermentation, and a different yeast for the second fermentation

391
Q

What unwanted compound are amino acids a precursor to?

A

Volatile aromatic compounds (Volatile Acidity)

392
Q

Why is the use of the same yeast for the first and second fermentation bad for Champagne?

A

It leads to an excess of volatile acidity, giving vinegar notes

393
Q

Where do most Champagne houses get the yeast for the second fermentation from?

A

They culture the yeast in house

394
Q

What do yeast cells need during fermentation?

A

A guaranteed supply of nutrients

395
Q

What is the difference between inorganic nitrogen and organic nitrogen in the second fermentation of Champagne?

A

Inorganic nitrogen encourages shorter and faster second fermentation
Organic nitrogen drives a longer, slower, and more complete second fermentation

396
Q

Where can producers find organic nitrogen for secondary fermentation?

A

Inactive yeast based products

397
Q

What is the traditional fining agent for the liqueur de tirage in Champagne?

A

A naturally occurring clay called bentonite

398
Q

What are the 4 types of clay bentonite and which 2 are used in Champagne?

A

Aluminium, Calcium, Potassium, and Sodium
Sodium and Calcium are the 2 used in Champagne

399
Q

What is the benefit of using Calcium bentonite over Sodium bentonite as a fining agent in Champagne?

A

Calcium bentonite results in better lees compaction and finer bubbles

400
Q

What is Remise en Cercles in Champagne?

A

Literally means return to hoops. This is when the secondary fermentation is ineffective or when a batch of wine is not going to be commercialised, and so the wine is returned to the vat and reblended

401
Q

What is the volatile sulphur in Champagne making it particularly susceptible to light damage?

A

Dimethyl disulfide (DMDS)

402
Q

What factors on a Champagne bottle help protect the Champagne inside the bottle?

A

Thickness of the bottle
Glass colour of the bottle
Hue colour of the bottle

403
Q

Which type of bottle colour is most protective for Champagne?

A

Dark amber

404
Q

Which Champagne bottle sizes must be sold in the same size that secondary fermentation occurred?

A

Half bottles
Standard bottles
Magnums
Jeroboams

405
Q

What are the bottle sizes in Champagne and their respective names/litres?

A

Quarter (split) = 200ml
Half = 375ml (0.5)
Standard = 750ml (1)
Magnum = 1.5L (2)
Jeroboam = 3L (4)
Rehoboam = 4.5L (6)
Methuselah = 6L (8)
Salmanazar = 9L (12)
Balthazar = 12L (16)
Nebuchadnezzar = 15L (20)

406
Q

What is another name for a cork closure used for the second fermentation of Champagne>

A

Bouchon de tirage

407
Q

How is a temporary cork secured to the Champagne bottle during secondary fermentation?

A

By a clop called an agrafe

408
Q

What is the benefit and risk of using a natural cork for secondary fermentation in Champagne?

A

Benefits for long-term aging
Increases the risk of TCA

409
Q

What type of temporary cork closure does Bollinger use for secondary fermentation?

A

Mytik Diam which reduces the risk of TCA but still ensures consistent development

410
Q

What is another name for the crown cap used in Champagne?

A

Capsule Couronne

411
Q

When was the crown cap for Champagne invented and patented?

412
Q

What is the difference in material used for Champagne crown caps designed for short-term and mid-tern use?

A

Short-term crown caps are made of standard steel
Mid-term crown caps are made from 5052 aluminium

413
Q

What material is used for long-term crown caps in Champagne?

A

AISI 430 which is a type of stainless steel

414
Q

What is the name of the small pot attached to the crown cap during second fermentation in Champagne which collects the sediment during riddling?

415
Q

What is autolysis?

A

The enzymatic breakdown of dead yeast cells releasing certain aromas into wine

416
Q

When does autolysis begin for Champagne?

A

2-4 months after secondary fermentation

417
Q

When is autolysis most active in Champagne?

418
Q

Why are the potential aromas of autolysis constantly fluctuating?

A

Yeast decomposes proteins into amino acids which are then consumed and re-created. The changing levels of amino acids reflect changing potentials in autolysis flavours

419
Q

Is there an optimum duration for yeast aging?

A

No but there are optimum moments for disgorging based on autolysis

420
Q

Name at least 5 compounds created during Autolysis

A

Aldehydes
Amino acids
Esters
Glucans
Higher Alcohols
Lactones
Norisprenoids
Peptides
Proteins
Polysaccharides
Reducing enzymes
Ribonucelotides
Terpenic Alcohols

421
Q

What do ester compounds provide to Champagne?

A

Floral and fruity compounds

422
Q

What do glucon compounds provide to Champagne?

A

Improve bubble foam and stability

423
Q

What do peptide compounds provide to Champagne?

A

Sweet and bitter properties and thought to improve foam quality and stability

424
Q

What do protein compounds provide to Champagne?

A

Increase body, roundness, and sweetness
Reduce astringency
Provide tartrate stability and improve foam quality

425
Q

Why are Champagne bottles stored sur-pointe in the long term?

A

So the sediment collects in the bidule at the cork which also creates an anti-oxidant barrier

426
Q

What process is used to shift Champagne bottles from sur latte to sur pointe?

427
Q

What is the official term for riddling?

428
Q

Traditionally, how long would riddling take in Champagne?

429
Q

What is the modern way producers enact riddling in Champagne and how long ones it take?

A

Using a gyropalette it takes 4-5 days

430
Q

What is a pupitre in Champagne?

A

Literally meaning a desk, its made of wood with concrete casted boards in an A shape and is the traditional method for riddling

431
Q

What is the role of a remuer in Champagne?

A

The person who moves the bottles by hand and performs 2 operations

432
Q

What are the 2 operations performed by remuers in Champagne?

A

Oscillating bottles clockwise and counter-clockwise
Nudging bottle slightly upward

433
Q

When was the gyropalette first patented?

434
Q

How many bottles can a gyropalette hold?

435
Q

Who was the first major house to adopt the gyropalette?

A

Piper-Heidsieck

436
Q

What is the new form of riddling thats being experimented with in Champagne?

A

Ultrasonic riddling
This method which transfers mechanical energy to electric energy and is attached to the bottle, designed to speed up the rate at which sediment slides down the glass

437
Q

What are the 2 disgorgement methods in Champagne?

A

A la glace
A la volee

438
Q

Describe the a la glace method of disgorgement in Champagne

A

The bottle neck is immersed in roughly 4cm of a freezing bath causing he deposit in the bidule to become semi frozen
The bottle is turned upright and gently placed in the disgorging line
The closure is removed and the sediment ejected by the pressure in the bottle

439
Q

What is the freezing bath made from for the a la glace disgorgement method in Champagne?

A

Propylene glycol

440
Q

What type of closures is the a la glace disgorgement method used on in Champagne?

A

Crown cap closures

441
Q

What type of closures is the a la volee disgorgement method used on in Champagne?

A

Cork and agrafe

442
Q

How is the a la volee disgorgement method different from a la glace?

A

A la volee does not use a cold bath to trap the sediment, instead, a skilled degorgeur disgorges the bottles

443
Q

What is the liqueur d’expedition in Champagne?

A

The final addition of any compounds to stabilise or influence the wine. Most importantly the dosage, which is most importantly used to ensure balance in the final wine

444
Q

What are the 3 most important ingredients in the liqueur d’expedition in Champagne?

A

Sugar
Base wine
Sulphur Dioxide (SO2)

445
Q

What are the permitted ingredients in the liqueur d’expedition for Champagne?

A

Ascorbic acid
Citric acid
Gum Arabic
Sulphur Dioxide
Sugar
Spirit
Sulphiscorbate

446
Q

What is the role of ascorbic acid in the liqueur d’expedition for Champagne?

A

Antioxidant and used with SO2 for immediate freshness

447
Q

What is the role of citric acid in the liqueur d’expedition for Champagne?

A

Permitted in small amounts for acidification. Legal maximum is 1g/l

448
Q

What is the role of gum arabic in the liqueur d’expedition for Champagne?

A

Counteracts bitterness, improves body and stabilises colour pigments

449
Q

What is the role of sulphur dioxide in the liqueur d’expedition for Champagne?

A

As an antioxidant and to help the Champagne recover from the shock of disgorgement

450
Q

What is the role of sugar in the liqueur d’expedition for Champagne?

A

To adjust the sweetness of the final wine. Usually soured from beet sugar or RCM

451
Q

What is the role of spirit in the liqueur d’expedition for Champagne?

A

To increase final alcohol content if needed for sweeter Champagne styles. Rarely used

452
Q

What is the role of sulfiscorbate in the liqueur d’expedition for Champagne?

A

A mix of sulphur dioxide and ascorbic acid used as an antioxidant

453
Q

What is the impact of acetaldehyde on still wines?

A

Causes premature oxidation by stripping the freshness in the wines

454
Q

What is the average perception threshold of acetaldehyde?

A

100-125mg/l

455
Q

What is the average range of acetaldehyde in Champagne?

A

50-100mg/l

456
Q

What compounds makes acetaldehyde undetectable?

A

Sulphur dioxide neutralises the aromatic impact of acetaldehyde

457
Q

What is jetting in Champagne?

A

When a precise amount of sulphited water is injected into the wine, exciting the CO2 on the wines surface
This causes the bubbles to rise, pushing oxygen out of the bottle
The cork is then inserted, compressing the CO2
This process reduces oxygen ingress at disgorgement

458
Q

What is the purpose of the plaque on the Champagne cork?

A

It moulds the cork into its iconic shape and protects the cork from the wire cage

459
Q

What is the official name of the wire cage which holds down the Champagne cork?

460
Q

How much thicker must Champagne corks be than regular corks?

A

30% thicker

461
Q

What is the purpose of lenticular channels in a Champagne cork, and how are these made?

A

The purpose is to allow both an ingress of oxygen through the cork and an egress of CO2
They are made by cutting the shafts of regular corks parallel to the bark to ensure lenticals are kept horizontal to the width of the cork, not its length

462
Q

What is the gold standard cork in Champagne?

A

The Mytik Diam

463
Q

What are the 2 commercial Mytik Diam corks used in Champagne?

A

Mytik Diam 3
Mytik Diam 5

464
Q

What is the difference between the Mytik Diam 3 and 5 for Champagne?

A

Mytik 3 has coarser granules allowing for more open permeability
Mytik 5 has thinner granules offering the slowest oxygen ingress
The numbers after the name refer to the aging guarantee for the wines

465
Q

What is the goal of post-disgorgement aging for Champagne?

A

To mellow the wines

466
Q

What flavour does sulphur dioxide often given, especially in its youth?

A

Gunpowder aromas

467
Q

With plenty of post-disgorgement age, what’s aromas does sulphur dioxide provide to Champagne?

A

Toasty aromas and a softer, mellow palate

468
Q

On average, how long does it take sulphur dioxide to provide true toasty aromas to Champagne?

469
Q

Roughly how many months post-disgorgement does it take for the dosage to settle and integrate into the Champagne?

A

3-6 months

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