Champagne Flashcards
Memorize for test
What method was used to make Champagne up until the 19th century?
Methode rurale or ancestrale
What is the Methode Champenoise?
A method that involves adding sugar to finished wine to create a second fermentation
What three categories define Champagne?
- A wine * An appellation * A region
What type of climate does the Champagne region have?
Cold winters and warm summers
What are the primary soil types found in Champagne?
- Mostly chalk * Some clay * Kimmeridgian – the Aube
What percentage of Pinot Noir is used in Champagne production?
30%
What percentage of Pinot Meunier is used in Champagne production?
45%
What percentage of Chardonnay is used in Champagne production?
25%
List the steps involved in the Method Traditionelle (Champenoise).
- Hand-picked grapes * Pressed & then first fermentation * Assemblage * Second Fermentation * Maturation * Remuage * Degorgement * Corking
What is the Injection Method in Champagne production?
CO2 is pumped into the tank, producing low quality wine
What characterizes the Ancestrale Method?
Wine is chilled to stall fermentation and bottled, resulting in a cloudy appearance unless filtered
What is the main difference between the Charmat Method and the traditional method?
Second fermentation occurs in a large tank in the Charmat Method and then it is filtered under pressure - used for prosecco and Asti Spumanti
What does the Transversage Method involve?
Similar to traditional method until disgorgement; then the wine is disgorged into a tank
What is the Transfer Method?
Second fermentation is done in the bottle without disgorgement, then filtered under pressure
What does NM stand for in Champagne producers?
Negociant-manipulants (large companies that buy, blend and produce large quantites wine. (Pol Roger, Bollinger)
What is the role of RM in Champagne production?
Recoltant-manipulant, growers who make and sell their own wine. Smaller operations
What does CM represent in Champagne producers?
Co-operatives-manipulant (good wines)
What is MA in the context of Champagne production?
Marque-auxiliare, designation for own-label champagne - white labelling such as Kirkland or Air Canada putting their label on it
What are the different styles of Champagnes?
- Non-vintage * Vintage * Rose * Blanc de Blanc * Blanc de Noirs * Grand Cru * Premier Cru * RD (Recently disgorged) * Cuvee Prestige
What is the minimum aging requirement for non-vintage Champagne?
12 months
What defines a vintage Champagne?
Wines from a single year, only produced in outstanding years
What is Crémant?
French sparkling wine produced outside of the Champagne region
What does the term ‘Sekt’ refer to?
German sparkling wine
What sugar level defines Brut Champagne?
0-3 grams per litre
Fill in the blank: Extra Brut Champagne has ______ grams per litre.
0-6
True or False: Demi-Sec Champagne is considered very sweet.
True
Describe ancestral method?
One fermentation, store in cave/cold to stop fermentation and later, warm up to restart fermentation.
Where are Asti & Moscato sparkling wines produced?
Pidemont - with Moscato Bianco grape
what is base level of alcohol for wine?
10% and champagne is only increased in second fermentation by 2%
Climate in Champagne
Cool climate - inconsistent.
Champagne soil:
white chalk - good balance drainage & water retention. Belemite in soil absorbs heat. Since soil is chalky (high in lime so high in acid) Exception: Aube is clay based soil
What is type of soil in Aube region of Champagne
Clay
Name three grapes used to make champagne?
Pinot Meunier (45%), Pinot Noir, (30%) and Chardonnay (25%)
What notes do Chardonnay bring to Champagne?
early budding brings citrus & floral notes. Sometimes mineral notes
What notes does Petit Meunier bring to Champagne?
buds late and grown in Marne Vallely so brings roundness of yellow fruits
What does Montagne de Reims grow?
Pinot Noir, - grown on slopes - give rise to high levels of acid. South facing slopes are more power and character. (Grand Crus - Verzy)
what is aspersion in wine-making?
protect the buds against frost damage in early spring by spraying them with water. The water freezes to create a protective layer
What grapes are grown in Cote de Blancs
Chardonnay - bring freshness to wine. Famous Grand Crus - Oger, Mesnil-sur Oger
What grapes grown in Cote de Sezanne
Chardonnay but not as good as Cote de Blancs
what grapes are grown in Valle de Aube
Cote des Bar region (most southern)
Pinot Noir
what grapes are grown in Valle de la Marne
Pinot Meunier dominant but great Pinot Noir (because of sough facing slope) - Grand Crus Ay
Describe Asti Spumanti
less sweet, higher alcohol (tank made)
Moscato D’Asti Frizzante
sweet, low-alcohol (use ancestral method to make wine)
Where is prosecco made in Italy
Veneto using GLERA grape. Produced in tank method(some traditional) notes of melons, pears and almonds. Grande Crus - Cartizze
Where is Franciacorta (DOCG) made?
Classical method - bottle fermented. Made from Chardonnay, Pinot Blanc and Pinot NOir Grapes. Dry, complex wine - almond, vanilla and yellow fruit. Minimum 18 months on lees - vintage for 30 months . Most prestigious sparkling wine in Italy
Where is Cava made?
Spain - largest production of the traditional method of sparkling wine in the world. Cava means cellar. Grapes: Macabeo, Parellada & Chardonnay for white and Trepot, Monastrell, Pinot Noir for rose.
What are the classifications of Cava?
Cava de Guarda - min - 9 months 2. Cavasde Guarda Superior (Reserva - min 18 months) 3. Cavasde Guarda Superior (Gran Reserva) min - 30 months 4. Cava de Paraje Calficado - identifies wines from specific vineyard that carry DO Cava - min cellar 36 months on their lees. (unique since top site with singular climate & soil)
Labels - what need to know
Region, Appellation, Quality, Grapes, Style (dry, sweet) white, red or rose - dry sparkling, sweet sparkling
What is Aspersion
water sprayed on buds (early spring) in Champagne region to protect grapes from frost damage. Creates layer that prevents buds from freezing
How many permitted varietals can be used to make champagne
7
what is Eschelle des Crus
very outdated pricing method that assumes Grand Cru - should have top price & it goes down from there
What is (and describe) Autolytic process
dead yeast cells (lees) break down over time (self-digest), and the result is a nutty aroma & flavour.
What is tirage?
This is the scientific method of adding yeast and sugar to the champagne.
What is recently disgorged?
This is a labelling to signify wine subjected to extreme lees (10 years) - partially oxidates - nutty, caramel
what is a gyropallates (VLM)
auto or machine driven riddling of bottles
