Champagne Flashcards
1
Q
What is the area of the Champagne region in hectares?
A
35,208 hectares
2
Q
How many bottles of sparkling wine does Champagne produce annually?
A
Over 300 million bottles
3
Q
What percentage of France’s wine revenue does Champagne account for?
A
20%
4
Q
What percentage of all French vineyard land is occupied by Champagne?
A
4%
5
Q
What are the three main grape varieties grown in Champagne?
A
- Chardonnay
- Pinot Noir
- Meunier
6
Q
What is the most important factor of terroir in Champagne?
A
Climate and location
7
Q
How many landowners are there within the Champagne AOC?
A
Over 36,000 landowners
8
Q
What percentage of Champagne’s landowners own less than one hectare?
A
56%
9
Q
What are the five departments where Champagne’s vineyards are located?
A
- Marne (66%)
- Aube (23%)
- Aisne (10%)
- Haute-Marne (0.002%)
- Seine-et-Marne (1%)
10
Q
What is the zone de l’élaboration in Champagne?
A
The outer limits of the region where it is legal to vinify Champagne
11
Q
What is the total area of the zone de production in Champagne?
A
Approximately 300,000 hectares
12
Q
What is the dominant soil type found in Champagne?
A
Chalk
13
Q
What is the average percentage of vineyards destroyed by frost or hail each year in Champagne?
A
5%
14
Q
What is the diurnal shift in Champagne?
A
The difference between the highest daytime temperature and lowest nighttime temperature
15
Q
What is the significance of diurnal shift in sparkling wine production?
A
It ensures acid preservation
16
Q
What is the average growing season daily mean temperature in Champagne from the 1990s?
A
15 degrees Celsius (59 degrees Fahrenheit)
17
Q
Which grape variety is known as the parent or ancestor of over 80 different European grape varieties?
A
Gouais Blanc
18
Q
How many Chardonnay clones are allowed in Champagne?
A
31 Chardonnay clones
19
Q
What was the historical name for Chardonnay in Champagne?
A
Pinot Chardonnay
20
Q
What is the law that first mentioned Chardonnay as an authorized variety in Champagne?
A
The law of January 17, 1978
21
Q
How many Pinot Noir clones are allowed in Champagne?
A
43 Pinot Noir clones
22
Q
What is the name for the mutation of Pinot Noir known for its hardiness?
A
Meunier
23
Q
What are the key characteristics of Meunier grapes?
A
- Fruity wines
- Attractive and easy to drink
- Significant hardiness
24
Q
What is the term for the phenomenon where Champagne experiences prolonged downpour?
A
Weak high-pressure systems or strong low-pressure systems
25
What type of climate does Champagne exist in?
A slightly shifting climatic corridor between oceanic and continental influences
26
True or False: Chardonnay has the earliest bud burst of all Champagne grape varieties.
True
27
What is the primary challenge for viticulture in Champagne?
Cool climate and risk of frost, hail, and rain
28
What is the significance of the Institut national de l’origine et de la qualité (INAO) in Champagne's history?
It shrunk the boundaries of Champagne's sparkling wine appellation in 1951
29
Fill in the blank: The Champagne region is located approximately ______ kilometers southeast of the United Kingdom.
300
30
What can be said about the aging potential of Pinot Noir compared to Chardonnay in Champagne?
Pinot Noir does not age as well as Chardonnay
31
What grape variety is known for its slight oxidative tendency in sparkling wine?
Pinot Noir
32
What is the historical significance of the year 2003 for Champagne?
It marked the first August harvest in Champagne's history
33
What grape variety is known for its immediate appeal and potential longevity when grown at modest yields in certain villages?
Meunier
## Footnote
Villages include Sainte-Gemme, Leuvrigny, and Hautvillers in the central Marne Valley.
34
How many Meunier clones are allowed in Champagne?
14
35
Which four ancient grape varieties receive significant attention despite representing a small proportion of Champagne vineyards?
* Arbanne
* Fromenteau
* Petit Meslier
* Pinot Blanc
36
When was Arbanne first referenced in historical texts?
14th century
37
Who were the key figures in the revival of Arbanne?
* Lucien Moutard (replanted in 1952)
* Henry Maréchaux (maintained in nursery since 1900)
38
What distinctive characteristic did local growers attribute to Arbanne's aroma?
Even in a blend, local growers could identify it immediately.
39
Where is Fromenteau primarily grown?
* Chamery
* Chavot-Courcourt
* Crouttes-sur-Marne
* Jouy-lès-Reims
* Les Riceys
* Urville
* Verzy
40
What is Petit Meslier a cross of?
Gouais Blanc and Savagnin Blanc
41
What is the traditional home of Petit Meslier?
Aube
42
What challenge does Petit Meslier face in Champagne's climate?
Struggles to ripen
43
Where is Pinot Blanc's cultivation historically concentrated?
Côte des Blancs
44
What is the area of Champagne AOC in 1927?
46,000 hectares (407 villages)
45
List the eight districts of Champagne.
* Montagne de Reims
* Côte des Blancs
* Marne Valley
* Côte des Bar
* Coteaux du Morin
* Côte de Sézanne
* Vitryat
* Montgueux
46
How many hectares were planted in the Montagne de Reims in 2018?
7,989 hectares (94 villages)
47
What is the main grape variety grown in the Grande Montagne?
Pinot Noir
48
What geological feature is the Montagne de Reims primarily associated with?
Chalk and limestone
49
What is a distinctive feature of the Northern Montagne?
North-facing slopes with thermal protection
50
What is the topsoil composition of the Grande Montagne?
* Loess drift
* Sandy and clayey lignite
* Chalk rubble
* Clayey colluvium
51
What geological formation is the Massif de Saint-Thierry considered?
A detached cuesta
52
What is the primary grape variety planted in Monts de Berru?
Chardonnay
53
True or False: The Monts de Berru is primarily planted with Meunier.
False
54
What significant historical event occurred in Mont Berru during World War II?
German artillery rained down on Reims.
55
What is the primary grape variety planted in Pontfaverger-Moronvilliers?
Chardonnay
## Footnote
Pontfaverger-Moronvilliers is exclusively planted to Chardonnay.
56
Which grape variety is predominantly planted in Selles?
Meunier
## Footnote
Selles is almost entirely planted with Meunier.
57
Who is the sole owner of all the vineyards in Selles and Pontfaverger-Moronvilliers?
Moët & Chandon
## Footnote
Moët & Chandon owns all vineyards in these villages.
58
What is the total area of Champagne AOC in 2018?
2,558 hectares
## Footnote
The area includes 51 villages.
59
Name the valleys that are well established for vineyards in Champagne.
* Ardre Valley
* Vesle Valley
* City of Reims
## Footnote
These valleys should be regarded as separate subdistricts.
60
What type of vineyards predominantly characterize the Ardre Valley?
Meunier
## Footnote
The Ardre Valley is known as Meunier country.
61
Where do the best sites for vineyards in the Ardre Valley face?
South
## Footnote
The best sites are all south facing to some degree.
62
What is the core area of the vineyards in the Ardre Valley known as?
Petite Montagne
## Footnote
The core forms an unbroken stretch of vineyards from Vrigny to Sermiers.
63
What distinguishes the vineyards on the right bank of the Marne River?
Southern aspect
## Footnote
The vineyards directly facing the Marne have a southern aspect on the right bank.
64
What is the primary grape variety associated with the Marne Valley?
Meunier
## Footnote
Meunier is considered the dominant variety in the Marne Valley.
65
What is the soil composition of the Marne Valley?
* Colluvial mix of marl
* Lignite
* Sandy loam
* Clay
## Footnote
The topsoil tends to be thick and heavy.
66
Which area in Champagne AOC is known for its grand cru?
Grande Vallée
## Footnote
The Grande Vallée contains the Aÿ-Champagne grand cru.
67
Which subdistrict is known for its confusing inclusion of villages?
Terroir de Condé
## Footnote
This subdistrict includes villages that are not geographically contiguous.
68
What type of soil primarily characterizes the Côte des Blancs?
Chalk
## Footnote
The Côte des Blancs is known for its chalk subsoil.
69
What is the grape variety predominantly cultivated in the Côte des Blancs?
Chardonnay
## Footnote
The area is almost exclusively dedicated to Chardonnay cultivation.
70
What is the significance of the Côte de Sézanne in Champagne?
Unknown corner of Champagne
## Footnote
It has been largely overlooked despite the rise in production of blanc de blancs.
71
Which river joins the Marne River at Vitryat?
Marne-Rhine Canal
## Footnote
Vitryat is located where this canal meets the Marne.
72
What is the dominant grape variety in the Côte des Bar?
Meunier
## Footnote
The Côte des Bar is recognized for its significant Meunier production.
73
What is the total area of the Côte des Bar in Champagne AOC as of 2018?
7,900 hectares
## Footnote
The Côte des Bar comprises 64 villages.
74
What is the primary area of viticulture in the Aube department?
Côte des Bar
## Footnote
The Côte des Bar includes Bar-sur-Aube and Bar-sur-Seine, as well as nearby villages.
75
How many hectares were dedicated to Champagne AOC in the Côte des Bar in 2018?
7,900 hectares
## Footnote
This area comprises 64 villages.
76
What is the climate like in the Aube compared to the rest of Champagne?
Warmer and sunnier
## Footnote
This climate leads to plump fruit character in wines.
77
What grape variety is primarily planted in the Côte des Bar?
Pinot Noir
## Footnote
Despite being primarily planted with Pinot Noir, the area is more suited to Chardonnay.
78
What type of soil is found in the Côte des Bar?
Gravelly limestone scree
## Footnote
The subsoils consist of gray and beige limestone strata, often fossil-rich.
79
What are the two subdistricts of the Côte des Bar?
* Bar-sur-Aube (Barsuraubois)
* Bar-sur-Seine (Barséquanais)
80
What is the significance of the term 'échelle des crus'?
It was a classification system for Champagne grapes
## Footnote
It determined the price of grapes based on their origin.
81
How many grand cru villages are there in Champagne following the 2010 INAO reform?
17 villages
## Footnote
This is an increase from 11 in 1985.
82
What is the definition of 'fully sparkling' Champagne?
Grand Mousseux
## Footnote
Defined as having five to six atmospheres of pressure.
83
What percentage of all Champagne sold is nonvintage?
80%
## Footnote
Nonvintage is not usually the finest cuvée from a producer.
84
What is the law regarding vintage Champagne production?
Producers cannot sell more than 80% of a harvest as vintage Champagne
## Footnote
This ensures 20% is conserved for blending nonvintage cuvées.
85
Who was the first commercially available prestige cuvée?
Dom Pérignon
## Footnote
Launched in 1936, it was initially made for private bottling.
86
What is the Club Trésors de Champagne?
A collection of growers marketing their wines together
## Footnote
Established in 1971 to compete with larger negociants.
87
What is the term for a blend of two or more years of vintage wines?
Multivintage
## Footnote
This term is often misused and is not currently regulated.
88
What defines a 'Special Club' wine?
Must pass a stringent tasting panel
## Footnote
Wines can be made from any site or variety but must be bottled in a uniquely shaped bottle.
89
What type of Champagne is characterized by a softer mousse and pressure of 3.6 atmospheres?
Crémant
## Footnote
The term crémant was dropped from Champagne labels in the early 1990s.
90
What is the difference between vintage and nonvintage Champagne?
Vintage is made solely from base wines of a designated year
## Footnote
Nonvintage includes reserve wines from multiple years.
91
Fill in the blank: The soils in Côte des Bar are predominantly _______.
Kimmeridgian
## Footnote
Similar to the soils of nearby Chablis.
92
True or False: There are currently 44 premier cru villages in Champagne.
False
## Footnote
There are currently 42 premier cru villages.
93
What is the purpose of the selection process for prestige cuvées?
To ensure exceptional quality
## Footnote
This process is even more rigorous than that for vintage cuvées.
94
What is required for a wine to be bottled as Special Club?
Must pass a stringent panel and be tasted twice
## Footnote
Tasted first as a vin clair and again after three years of aging.
95
What type of bottle is used for Special Club wines?
Uniquely shaped bottle from the 1700s
96
What was the first single vineyard Champagne to be commercialized?
Clos de la Chapitre
97
Who sold Clos de la Chapitre in the 1860s?
Amédée Tarin
98
Which producer launched the first vintage of Clos de la Chapitre after acquiring it?
Krug in 1986
99
What is a blanc de blancs Champagne typically made from?
Chardonnay grapes
100
What does blanc de noirs mean?
Literally 'white of blacks'
101
Which grapes can be used to produce blanc de noirs?
* Pinot Noir
* Meunier
102
What was the first known rosé Champagne?
Ruinart’s Oeil de Perdrix Mousseux
103
What method did Veuve Clicquot use to produce the first rosé Champagne?
Addition of red wine
104
What is the maximum residual sugar for brut nature Champagne?
Less than three grams
105
What does the term extra brut refer to in Champagne?
Up to six grams of residual sugar
106
What percentage of all Champagne is sold as brut?
Almost 95%
107
What is the residual sugar range for demi-sec Champagne?
32 to 50 grams per liter
108
What is the ideal storage temperature range for Champagne?
12 to 15 degrees Celsius (54 to 59 degrees Fahrenheit)
109
How long can some Champagnes retain their qualities under ideal storage?
Approximately a century
110
What is the best method of serving Champagne to minimize CO2 loss?
Pouring from above, hitting the side of the glass
111
What type of glass is most commonly used for serving Champagne?
Flute or all-purpose glass
112
What is the primary benefit of using an all-purpose glass for Champagne?
Allows for better appreciation of the wine's aromatic compounds
113
What does the term doux refer to in Champagne?
Champagnes with 50 or more grams of residual sugar
114
What is the misconception regarding the sweetness levels of extra sec Champagne?
Can be misleading as it contains 12 to 17 grams of residual sugar
115
What unique method does Louis Roederer use for Cristal rosé?
Hybrid maceration process
116
What is the primary characteristic of a blanc de blancs Champagne from Le Mesnil?
Greatest linearity, minerality, and longevity
117
What is the purpose of using gum arabic in rosé Champagne?
To mitigate color pigment loss
118
What is the main challenge of the brut nature style of Champagne?
Difficult to achieve finesse
119
What is the typical sugar content range for sec Champagne?
Greater than 17 but less than 32 grams per liter
120
What significant event increased the popularity of brut Champagne?
Shift in consumer preference starting around 1960
121
What is the historical significance of doux Champagne?
Represented as much as 60% of shipments until 1960
122
What is the typical aging recommendation for Champagne after purchase?
An additional three to six months
123
What is the advised method for pouring Champagne?
Pour Champagne from above, aiming to hit the side of the glass about two-thirds of the way down.
## Footnote
This method minimizes the initial release of foam.
124
What happens to CO2 levels after Champagne has been poured?
Loss of CO2 continues in the glass but on a much smaller scale.
## Footnote
This is primarily due to evaporation at the wine's surface interface with air.
125
What percentage of CO2 is lost through the interface between the wine's surface and the air?
About 80% of CO2 is lost through the interface.
## Footnote
This is significantly more than the 20% lost through visible bubbles.
126
What is the percentage of CO2 lost during the pouring process?
Between 25% and 35% of all dissolved CO2 is lost during pouring.
## Footnote
This loss depends on factors such as temperature, glass shape, angle, and height of pour.
127
How does the shape of the glass affect the pouring of Champagne?
The shape of the glass influences where to pour to minimize foam release and CO2 loss.
## Footnote
Different shapes may require adjustments in pouring technique.
128
True or False: More CO2 is lost through nucleation than through evaporation at the surface of the wine.
False.
## Footnote
Evaporation at the surface accounts for a greater loss of CO2.
129
Fill in the blank: The mechanical action of pouring removes between _______ of all dissolved CO2.
25% and 35%.
## Footnote
This varies depending on several factors.
130
What is the role of nucleation in the loss of CO2 in Champagne?
Nucleation causes visible bubbles that release some CO2, but less than evaporation at the surface.
## Footnote
Nucleation is a process that forms bubbles in the liquid.
131
What is a key factor that affects the amount of CO2 lost during pouring?
Temperature, glass shape, angle, and height of pour are key factors.
## Footnote
These factors can significantly alter the CO2 loss.
132
What defines the wines of Champagne?
The region’s history, geography, laws, unique viticultural and winemaking practices
## Footnote
Champagne production involves specific farming practices and biological processes.
133
What is required to produce sparkling wine in Champagne compared to still wine?
An increase in:
* Shoot density
* Leaf layers
* Nodes per shoot
* Leaf area to fruit weight
* Pruning weight per meter of canopy
* Fruit produced per kilogram of prunings removed
A decrease in:
* Canopy gaps
* Cluster exposure
* Vine density
134
What is the average vine density in Champagne?
8,000 vines per hectare
## Footnote
10,000 vines per hectare is not uncommon; 18,000 is the practical maximum.
135
What is the maximum sum of spread allowed for vineyards in Champagne?
2.5 meters (8.2 feet)
## Footnote
This includes both the distance between each vine and each row.
136
What is the Chablis vine training system primarily used for?
Chardonnay vines planted in the Côte des Blancs
## Footnote
At least 90% of all Chardonnay vines in Champagne are trained by this method.
137
What is the primary advantage of high yields in Champagne production?
They can delay flowering and extend ripening into September
## Footnote
Cooler nights in September preserve acidity.
138
What is the maximum permitted yield in Champagne since 2007?
15,500 kilograms (96.9 hectoliters per hectare)
## Footnote
This is regulated by the Comité interprofessionnel du vin de Champagne (CIVC).
139
What does the term 'actual yield' refer to?
The total volume grown in the vineyards
## Footnote
It differs from the official average yield, which is based on declared yields at pressing centers.
140
What is the required method of harvesting grapes in Champagne?
Hand-harvesting
## Footnote
Grapes must be deposited into small crates to prevent crushing.
141
True or False: Grapes in Champagne are harvested early or underripe.
False
## Footnote
The harvest in Champagne starts two weeks after Bordeaux.
142
What is the main reason for the construction of high-quality Champagnes being complex?
Selecting the best-quality components may result in a fuller structure, which can interfere with maintaining a classic lean structure.
143
What is the traditional press used for Champagne grapes?
Coquard press
## Footnote
This press is considered one of the best for sparkling wine.
144
Fill in the blank: Champagne grapes are never _______.
destemmed
145
What is the role of the CIVC in the harvest process?
Establish when the harvest should begin and determine the quantity of grapes per hectare approved for AOC production.
146
What is the average potential alcohol for Champagne grapes at acid ripeness?
9.5% ABV
## Footnote
This may sometimes be even less.
147
What pressing technology is used to reduce oxidation in Champagne production?
Modern pneumatic presses
## Footnote
These presses operate in a sealed, inert-gas environment.
148
What is the maximum number of buds allowed for Chardonnay vines in the Chablis system?
Five buds
## Footnote
This includes four shoots that require five buds, as the first bud is always infertile.
149
What does PAI stand for?
pressoir automatique à plateau incliné
150
What is the function of the inclined plate in the PAI design?
Allows the pomace to fall by gravity
151
What are the advantages of the improved press design?
* Less likely to bruise skins
* Doesn’t crush seeds
* Saves time
* Reduces oxidation
152
What is the purpose of the CIVC chip in most presses?
To replicate the Coquard’s complex series of pressing and breaking-up operations
153
What are cuvée and taille in wine pressing?
* Cuvée: first pressing
* Taille: second and subsequent pressings
154
Which juice is preferred by the best producers?
The cleanest and richest juice from the first pressing
155
What happens to juice quality as pressing time increases?
* Juice becomes more colored
* Higher pH (lower acidity)
* More tannin content
156
What is a marc in the context of Champagne production?
A unit of volume measuring the weight of the grapes
157
What is the volume classification of the first 2,050 liters extracted during pressing?
Cuvée
158
What is the typical first run-off volume of taille for quality-conscious producers?
50 to 65 liters
159
What is débourbage?
The process of settling solids in juice before fermentation
160
How long does juice typically remain in cleansing vats for débourbage?
12 to 24 hours
161
What is the objective of the first fermentation in Champagne production?
To produce a wine that is intentionally incomplete and unbalanced
162
What is chaptalization?
The process of adding sugar to wine to increase alcohol content
163
What is the average potential ABV from grapes grown in Champagne?
9.7%
164
What fermentation vessels are commonly used for Champagne production?
* Stainless steel vats
* Old oak
* Large foudres
* Concrete tanks
165
What role does Émile Peynaud play in Champagne production?
He made malolactic fermentation practical and repeatable on a commercial scale
166
What is the effect of restrained malolactic fermentation on Champagne?
Contributes to textural creaminess
167
What is the significance of tartrate stability in sparkling wines?
Essential to prevent gushing when opening the bottle
168
What are vins clairs?
The product of the first fermentation, often cloudy and unbalanced
169
What is the difference between base wines and reserve wines?
Base wines are vins clairs; reserve wines are kept from previous years
170
What is assemblage in Champagne production?
The blending of different wines produced in different places and years
171
What is the role of reserve wines in Champagne production?
To add mellowness and complexity to entry-level cuvées
172
What percentage of reserve wine do many producers add to their blends?
10% to 15%
173
What are réserves perpetuelles or soleras?
Preblended reserve wines produced primarily by growers
174
What is a réserve perpetuelle?
A preblended reserve wine produced primarily by growers and a few houses, where the proportion of base wine varies each year.
## Footnote
It is distinct from a solera, which is a true fractional-blending system.
175
What is the legal minimum élevage period for nonvintage Champagne?
15 months
## Footnote
Most nonvintage Champagnes are aged for two to three years.
176
What is the purpose of liqueur de tirage?
To create a second alcoholic fermentation by adding sugar, yeast, and nutrients to the base wine.
## Footnote
This process is critical for producing the bubbles in Champagne.
177
Fill in the blank: The second fermentation in Champagne is known as _______.
prise de mousse
178
What are the two overlapping phases of alcoholic fermentation?
* Aerobic phase
* Anaerobic phase
179
What is the typical amount of sugar added in the liqueur de tirage?
24 grams per liter of blended wine
## Footnote
This amount provides a pressure of six atmospheres.
180
True or False: All Champagne producers use the same sugar source for liqueur de tirage.
False
## Footnote
Most opt for sucrose but can also use rectified concentrated grape must (RCGM).
181
What is the role of yeast in the second fermentation?
Converts sugar into alcohol and CO2, producing bubbles.
## Footnote
One yeast cell converts one molecule of sugar into two molecules of ethanol and CO2.
182
What are the three phases yeast must go through during activation?
* Activation
* Assimilation
* Proliferation
183
What is the difference between organic and inorganic nitrogen for yeast nutrition?
* Organic nitrogen promotes a longer, slower fermentation
* Inorganic nitrogen encourages a shorter, faster fermentation
184
What is remise en cercles?
A procedure to reblend wine that is technically correct but not commercialized, meaning 'return to hoops'.
185
What type of fining agent is most traditional for liqueur de tirage?
Bentonite
## Footnote
Sodium and calcium bentonites are primarily used.
186
What is the effect of light exposure on wine quality?
It can create volatile light-struck aromas, primarily due to dimethyl disulfide (DMDS).
187
What color of glass bottle offers the most protection against light for Champagne?
Dark-amber bottles
## Footnote
They provide over 90% protection, compared to green bottles which offer about 50%.
188
What is the average weight reduction of Champagne bottles as part of the carbon footprint strategy?
From 900 grams to 835 grams
## Footnote
This reduction equates to an emissions reduction of 8,000 metric tons of CO2 per year.
189
What is the primary ingredient in the liqueur de tirage?
Sugar
## Footnote
Yeast is also critical for the second fermentation.
190
Fill in the blank: The second fermentation occurs in a _______ environment.
hostile, reductive
191
What is the main reason some producers choose not to add nutrients for the second fermentation?
They believe their base wines have sufficient nutrients or want the yeast to struggle for a longer fermentation.
192
What is the average weight reduction of a Champagne bottle as part of the strategy to reduce carbon footprint?
The average weight has been reduced from 900 grams to 835 grams, a reduction of 7%
## Footnote
This reduction equates to an emissions reduction of 8,000 metric tons of CO2 per year.
193
What is the significance of larger Champagne bottle formats that began to increase in the late 19th century?
They helped market Champagne's glamour and achieved global recognition
## Footnote
Most large-format names have Biblical origins.
194
What is the required bottle size for Champagne to undergo its second fermentation?
Champagne must be sold in the bottle in which it underwent its second fermentation, with exceptions for bottles 375 milliliters or less and larger than Jeroboam.
195
Why do magnum bottles (1,500 milliliters) age differently compared to standard bottles (750 milliliters)?
The greater ratio of wine to oxygen in a magnum results in superior aging capacity
## Footnote
The potential for oxidation is almost half in magnums compared to standard bottles.
196
What is autolysis in the context of Champagne production?
Autolysis is the enzymatic breakdown of spent yeast cells that imparts character to Champagne
## Footnote
This process begins two to four months after the second fermentation and is most active for four to five years.
197
True or False: There is an optimum duration for yeast aging in Champagne.
False
## Footnote
There are optimum moments for disgorgement but no set duration for yeast aging.
198
What happens to the aromatic profile of Champagne after disgorgement?
The date of disgorgement can have a profound effect on how a Champagne’s aromatic profile develops.
199
What is the role of amino acids during autolysis?
Amino acids are essential precursors to many aromas in fine-quality Champagne
## Footnote
Levels of amino acids rise and fall continuously during autolysis.
200
Fill in the blank: The crown cap is not the seal, temporary or otherwise—the _______ is the seal.
[liner]
201
What materials are used for crown caps in Champagne production?
Crown caps are made from standard steel, aluminum alloyed with magnesium and chromium, or AISI 430 for long-term storage.
202
What is the effect of sediment build-up on cork during aging?
Sediment acts as an antioxidant barrier, reducing the flow of oxygen and ensuring graceful maturation.
203
What is remuage in Champagne production?
Remuage, or riddling, is the process of shifting bottles to prepare for disgorgement.
204
How has the process of riddling changed in recent years?
Most producers now use gyropalettes, reducing riddling time from weeks to just a few days
## Footnote
Ultrasonic vibrations can reduce riddling to one hour.
205
What is a pupitre in the context of Champagne production?
A pupitre is a rack designed to hold bottles at an angle for riddling.
206
What is the purpose of the bidule in the Champagne bottle?
The bidule collects sediment during riddling.
207
What innovation did the gyropalette bring to the Champagne industry?
Gyropalettes automated the riddling process, significantly increasing efficiency.
208
True or False: The Pupi-Matic can only riddle large quantities of bottles.
False
## Footnote
The Pupi-Matic can riddle just a few bottles, making it ideal for trial bottlings.
209
What happens to Champagne after autolysis stops?
Further aging on lees will have very little effect on complexity, but the Champagne remains fresher than if disgorged earlier.
210
What is the critical first window of opportunity for disgorgement?
It is the moment when the Champagne shifts from crisp to showing creamy mellowness on the palate.
211
What is the Pupi-Matic?
An automated system introduced in 1966 that can hold 240 bottles in vibrating cups at angles between 25 and 75 degrees.
## Footnote
The Pupi-Matic is ideal for riddling trial bottlings.
212
Who invented the gyropalette and when was it patented?
Claude Cazals and Jacques Ducoin in 1968.
## Footnote
The gyropalette has a capacity of 504 bottles and is designed for efficient riddling.
213
What is a significant challenge faced by the adoption of gyropalettes in Champagne production?
Resistance from ultraconservative Champenois who were skeptical of mechanization's effectiveness and impact on skilled labor.
## Footnote
Concerns about the clarity and quality of wine produced by gyropalettes compared to manual methods also hindered acceptance.
214
What is the purpose of aging sur pointe?
To enhance the wine's flavor and bouquet through extended contact with yeast and improve its overall longevity.
## Footnote
Aging sur pointe reduces the capacity for yeast autolysis while still acting as an antioxidant.
215
What technology is currently gaining popularity as a competitor to gyropalettes?
Ultrasonic technology.
## Footnote
Developed in Italy, it can riddle bottles in one to four hours and is still in the prototype stage.
216
What is the principle behind ultrasonic riddling?
The piezoelectric effect, where mechanical energy is converted into electrical energy to generate ultrasonic vibrations.
## Footnote
This process speeds up the sediment's movement down the bottle.
217
What is the most common method of disgorgement?
Dégorgement à la glace.
## Footnote
This method involves freezing part of the bottle's neck to eject sediment effectively.
218
What is the temperature range for the freezing bath used in dégorgement à la glace?
Between minus 25 degrees Celsius and minus 30 degrees Celsius.
## Footnote
This allows the sediment to form a semifrozen slush that can be easily removed.
219
What is the significance of dosage in Champagne production?
It is essential for the graceful maturation and balance of ageworthy Champagnes.
## Footnote
Dosage is not solely related to sweetness but to achieving a harmonious mouthfeel.
220
What are the main components of the liqueur d’expédition?
Sugar, base wine, and SO2.
## Footnote
This mixture is added before bottling to correct the wine's characteristics.
221
What role does SO2 play in Champagne production?
It binds with oxygen and acetaldehyde to protect the wine from oxidation.
## Footnote
SO2 is added to maintain freshness and stability in Champagne.
222
True or False: All SO2 added to wine is available to protect against oxidation.
False.
## Footnote
Much of the SO2 quickly binds with other compounds, reducing its availability.
223
What is the process of jetting in Champagne production?
Injecting sulfited water into the wine to expel oxygen before corking.
## Footnote
Jetting can reduce oxygen ingress to less than 0.5 milligrams per liter.
224
What is the pressure inside a Champagne bottle?
Approximately six atmospheres.
## Footnote
This significant pressure contributes to the unique corking and sealing process.
225
What invention was patented by Armand Walfard in 1884?
Dégorgement à la glace.
## Footnote
This method revolutionized the way sediment is removed from Champagne bottles.
226
Fill in the blank: The liqueur d’expédition can be used to reinforce the _______.
[house style].
## Footnote
It can also ensure the wine's longevity through the addition of SO2.
227
What is acetaldehyde and its role in wine?
The principal aldehyde in wine, present in low amounts, but detectable quantities can indicate premature oxidation.
## Footnote
It contributes to nutty and bruised-apple aromas when present in excess.
228
What is the general threshold for perceiving acetaldehyde in wine?
100 to 125 milligrams per liter.
## Footnote
Concentrations above this level can lead to undesirable aromas.
229
What is the pressure inside a Champagne bottle?
Six atmospheres
## Footnote
This pressure is equivalent to that of a double-decker bus tire.
230
What is the purpose of the metal capsule called a plaque in Champagne bottles?
To protect the cork from the wire cage
## Footnote
The wire cage, known as muselet, secures the cork against internal pressure.
231
What are the components of a classic Champagne cork?
Agglomerate body faced with pure cork disks
## Footnote
These disks are also known as mirrors or rondelles.
232
Why did the thickness and quality of cork bark decline in the 19th century?
Due to increased demand for cork
## Footnote
This led to a reduction in the interval between cork harvests.
233
What is the minimum thickness required for cork bark used in Champagne corks?
31 millimeters (1.2 inches)
## Footnote
This is 30% thicker than cork used for still wine.
234
What is a technical cork?
Any cork that is not a single piece of natural cork
## Footnote
It ensures a consistent and effective level of oxygen ingress.
235
What distinguishes Mytik Diam from traditional corks?
Microagglomerated cork subjected to supercritical CO2 extraction
## Footnote
This process guarantees that it is TCA free.
236
What does the number in Mytik Diam closures represent?
Diam's aging guarantee
## Footnote
For example, Mytik Diam 5 has the lowest oxygen ingress.
237
What is the focus of postdisgorgement aging in Champagne?
Mellowing of the wine
## Footnote
Retaining freshness is less important after disgorgement.
238
What type of aromas are typically present in postdisgorgement Champagne?
Sulfidic aromas
## Footnote
Some can be by-products of the second-fermentation yeast.
239
What can excessive SO2 aromas in Champagne obscure?
The house style
## Footnote
Strong SO2 aromas can overshadow the unique characteristics of the producer.
240
What are Maillard reactions responsible for in Champagne?
Many mellow, complex postdisgorgement aromas
## Footnote
They occur between amino acids from autolysis and fructose from dosage.
241
True or False: The more gunpowdery a Champagne is, the closer it is to optimum drinking.
False
## Footnote
More toasty aromas indicate a Champagne that is more ready to drink.
242
What happens to the mouthfeel of Champagne after dosage?
It takes 12 months to return to pre-dosage level
## Footnote
Post-dosage development begins after this period.
243
Fill in the blank: The shaft of a regular cork is cut _____ to ensure lenticels are horizontal.
parallel to the bark
244
What is the gold standard among technical corks for Champagne?
Mytik Diam
## Footnote
It is known for its consistent oxygen ingress and CO2 retention.
245
What type of aromas evolve more slowly in Champagne, true toasty aromas or gunpowder aromas?
True toasty aromas
## Footnote
They take a decade or more to develop compared to gunpowder aromas.
246
What is the impact of using SO2 after disgorgement?
It provides protection but must be carefully balanced
## Footnote
Too much SO2 can shut the wine down.
247
What is the role of lenticels in corks?
Allow gas exchange
## Footnote
They permit the ingress of O2 and egress of CO2.
248
What is the méthode Champenoise?
A complicated process involving secondary fermentation in the bottle, central to Champagne's character.
## Footnote
It is protected by the EU and may only be applied to wines produced within the Champagne AOP.
249
Who is Dom Pérignon?
A Benedictine monk associated with modern Champagne techniques, particularly assemblage and viticulture.
## Footnote
He is often mistakenly credited as the inventor of sparkling winemaking.
250
What problem did Dom Pérignon face in his winemaking?
Natural refermentation due to cold winters causing premature fermentation stoppage.
## Footnote
This led to bottles exploding due to pressure buildup.
251
What innovation allowed for the production of sparkling Champagne in the late 17th century?
The transfer of Champagne from cask to stronger, coal-fired glass.
## Footnote
This prevented bottle explosions during refermentation.
252
What does the term mousseux imply?
Effervescence in the wines of Champagne.
## Footnote
It first appeared in connotation with Champagne wines in 1724.
253
What is vin gris?
A method of producing white wines from red grapes in Champagne.
## Footnote
This technique was important for improving quality and competitiveness with Burgundy.
254
Which Champagne house is the oldest still in operation?
Gosset, founded in 1584.
## Footnote
Ruinart, established in 1729, is the oldest sparkling Champagne house.
255
What key process did Madame Clicquot pioneer?
Remuage (riddling), which simplifies sediment removal during disgorgement.
## Footnote
This process was crucial for improving the clarity and quality of Champagne.
256
What did Jean-Antoine Chaptal contribute to Champagne production?
Identified the relationship between sugar and fermentation in 1801.
## Footnote
This understanding facilitated controlled sparkling wine production.
257
What was the impact of World War I on Champagne production?
Vineyards were devastated, yet the Champenoise managed to deliver a fine vintage in 1914 despite challenges.
## Footnote
The war caused significant disruption to production and supply.
258
What was the role of the Comité interprofessionnel du vin de Champagne (CIVC)?
To represent the Champagne industry and protect its interests during Nazi occupation.
## Footnote
It remains influential in the mediation between large houses and small growers.
259
What are the three principal grapes authorized for Champagne production?
* Pinot Noir
* Chardonnay
* Meunier
## Footnote
Each grape contributes unique characteristics to the wine.
260
What is the significance of the year 1927 for Champagne?
Establishment of the Champagne AOP and definition of the region.
## Footnote
This was crucial for regulating production standards.
261
What was a major change to the Champagne appellation in 2009?
The area for grape growing was expanded from 319 to 357 villages.
## Footnote
This was the first major change since 1927.
262
What environmental challenge affects growers in Champagne?
Frost, rain, fungal disease, and hail.
## Footnote
These factors can significantly impact grape quality and yield.
263
Fill in the blank: The subsoil in Champagne consists primarily of _______.
belemnite chalk.
## Footnote
This subsoil helps with drainage and vine root depth.
264
True or False: Champagne is the only AOC/AOP that does not need to include Appellation Contrôlée on the label.
True.
## Footnote
This distinguishes it from other French wine regions.
265
What percentage of Champagne production is attributed to larger houses blending Pinot Noir and Chardonnay?
31%
266
What are the main contributions of Chardonnay, Pinot Noir, and Meunier in Champagne production?
* Chardonnay: elegance and longevity
* Pinot Noir: structure, richness, and body
* Meunier: youthful fruitiness and approachability
267
What are some rare grape varieties authorized for Champagne AOP production?
* Pinot Blanc Vrai
* Arbane
* Pinot Gris
* Petit Meslier
268
What was the yield limit set by the CIVC in 1992 for grape juice extraction?
102 liters of must for every 160 kg of grapes
269
How many pruning methods are permitted in Champagne viticulture?
Four
270
What are the names of the five districts authorized for Champagne grape cultivation?
* Montagne de Reims
* Vallée de la Marne
* Côte des Blancs
* Côte de Sézanne
* Côte des Bar
271
Which grape is dominant in the Côte des Blancs region?
Chardonnay
272
What classification system did the CIVC use to set grape prices until 1990?
Échelle de Crus
273
What is the classification for villages rated 90-99 on the Échelle de Crus?
Premier cru
274
Which type of Champagne producer is indicated by 'NM'?
Négociant Manipulant
275
What does the term 'RM' stand for in Champagne production?
Récoltant Manipulant
276
What is the main goal of the méthode Champenoise?
To produce Champagne through secondary fermentation in the bottle
277
What is the process called where the sediment is moved to the neck of the bottle before dégorgement?
Remuage
278
What is the minimum aging requirement for non-vintage Champagne?
15 months
279
What is the sweetness level designation for Champagne with 0-3 grams of residual sugar?
Brut Nature/Non-Dosé
280
Fill in the blank: A grower-producer who makes Champagne from estate-grown fruit is called a _______.
Récoltant Manipulant
281
What is the typical alcohol content of base wines (vins clairs) after primary fermentation?
Approximately 11%
282
What is the purpose of the liqueur de tirage in the Champagne production process?
To ignite the second fermentation
283
What is the method used to trap sediment in the neck of the bottle prior to dégorgement?
Dégorgement à la glace
284
What is the term for the liquid mixture added after dégorgement to adjust sweetness in Champagne?
Dosage or liqueur d’expédition
285
What is the maximum amount of residual sugar for Extra Brut Champagne?
6 grams per liter
286
List three types of Champagne styles.
* Non-Vintage (NV)
* Vintage
* Blanc de Blancs
287
What is the significance of the term 'Tête de Cuvée'?
It refers to the finest and most expensive bottling from a producer
288
What is the size of a Magnum Champagne bottle?
1.5 L (2 bottles)
289
True or False: The Rehoboam bottle size is still in use today.
False
290
What does Blanc de Blancs represent in Champagne?
Some of Champagne’s most ageworthy bottlings
## Footnote
Typically sourced from Chardonnay grapes, they develop an intense bouquet with maturity.
291
What are the characteristics of Blanc de Noirs?
White wine produced solely from black grapes
## Footnote
Usually displays richness, intensity, and weight.
292
What is a Prestige Cuvée?
The finest and most expensive bottling a house offers
## Footnote
Typically vintage-dated and aged for several years before release.
293
Name two classic examples of Prestige Cuvées.
* Moët et Chandon 'Dom Pérignon'
* Louis Roederer 'Cristal'
## Footnote
Many large houses produce prestige cuvées from their own vineyards.
294
What distinguishes Single Vineyard Champagne from other types?
Produced from a single vineyard, often vintage-dated
## Footnote
Represents a departure from the blending philosophy of the region.
295
What is the Special Club Prestige Cuvée?
A concept originated in 1971 with a dozen grower-producers
## Footnote
These wines represent the pinnacle of each grower’s style and are estate-bottled.
296
How is Rosé Champagne typically produced?
By blending red and white wine or through extended skin contact
## Footnote
Champagne is the only AOP in France that allows this blending.
297
What are the still wine appellations within the region of Champagne?
* Coteaux Champenois
* Rosé de Riceys
## Footnote
Coteaux Champenois covers still red, white, and rosé wines.
298
What is the traditional method of sparkling wine production?
A second fermentation in the bottle
## Footnote
Adopted throughout France and worldwide for quality sparkling wine.
299
List the AOP regions for crémant wines produced by the traditional method.
* Crémant de Bordeaux
* Crémant de Bourgogne
* Crémant de Loire
* Crémant de Limoux
* Crémant de Die
* Crémant du Jura
* Crémant d’Alsace
* Vin de Savoie
## Footnote
Encépagement varies widely according to the appellation.
300
What is the Méthode Ancestrale?
The oldest and most rudimentary of sparkling winemaking procedures
## Footnote
Involves a single fermentation that continues in the bottle.
301
What is the Charmat Process?
Also known as the Tank Method, it involves a second fermentation in a pressurized tank
## Footnote
Developed by Eugene Charmat in the early 20th century.
302
True or False: The Carbonation method integrates bubbles into the texture of the wine.
False
## Footnote
Involves simple injection of carbon dioxide into still wine.
303
What is a characteristic of traditional method sparkling wines compared to basic Champagne?
Differences can be very difficult to detect
## Footnote
Traditional method wines from around the world are approaching and sometimes surpassing basic Champagne bottlings.
304
Fill in the blank: The _______ is the most successful approach to quality, ageworthy sparkling wine production.
[traditional method]
## Footnote
Also known as méthode Champenoise.
305
306
What is the name of the Pure Arbanne Cuvée by Olivier Horiot?
Arbane Pure
307
Which winery produces the Cépage Arbane?
Moutard
308
Fill in the blank: The Pure Arbanne Cuvée by Olivier Horiot is called _______.
Arbane Pure
309
True or False: Cépage Arbane is produced by Olivier Horiot.
False
310
What is the name of the Pure Fromenteau Cuvée by Dérot-Delugny?
Cuvée des Fondateurs
311
What is the name of the Pure Fromenteau Cuvée by Drappier?
Trop M’en Faut
312
What is a type of Cuvée produced by Duval-Leroy?
Duval-Leroy Petit Meslier
## Footnote
Formerly known as Authentis.
313
Which winery produces a Cuvée called Petit Meslier?
Laherte Frères Petit Meslier
314
What is a Pure Pinot Blanc Cuvée from Colas Robin?
Colas Robin
## Footnote
A specific brand of Pure Pinot Blanc Cuvée.
315
Name a Pure Pinot Blanc Cuvée produced by Philippe Fontaine.
Cuvée des Lys
## Footnote
A specific brand of Pure Pinot Blanc Cuvée.
316
What is the name of the Pure Pinot Blanc Cuvée by Emmanuel Tassin?
Cuvée Heritage
## Footnote
A specific brand of Pure Pinot Blanc Cuvée.
317
Which Pure Pinot Blanc Cuvée is produced by Charles Dufour?
Le Champ du Clos
## Footnote
A specific brand of Pure Pinot Blanc Cuvée.
318
Identify the Pure Pinot Blanc Cuvée made by Pierre Gerbais.
L’Originale
## Footnote
A specific brand of Pure Pinot Blanc Cuvée.
319
What is the name of the Pure Pinot Blanc Cuvée from Chassenay d’Arce?
Pinot Blanc Extra Brut
## Footnote
A specific brand of Pure Pinot Blanc Cuvée.
320
Which producer makes the Pure Pinot Blanc Cuvée Roses de Jeanne?
Cédric Bouchard
## Footnote
A specific brand of Pure Pinot Blanc Cuvée.
