CHAMPAGNE 2

Question 1

Name the other 4 grapes that the regulations permit in the production of Champagne

Answer 1

*Arbane (white)
*Petit Meslier (white)
*Pinot Blanc
*Pinot Gris

Question 2

State the villages within Champagne & their classification?

Answer 2

*17 villages-Grand Cru Classe
*42 villages -Premier Cru Classe
*260 villages- Cru Classe
(319 villages in total)

Question 3

What the (CIVC) stands for in Champagne?

Answer 3

*The Comite interprofessionel du vin de Champagne!
*Is the governing body for Champagne and enforces all AOC regulations.

Question 4

Describe La Methode Champenoise? 11 steps!

Answer 4

1.Harvesting
2.Pressing
3.first fermentation
4.Asemmblage
5.Liqueur de tirage
6.Second fermentation
7.Remuage/riddling
8.Bottle neck freezing
9.Degorgement
10.Dosage (liqueur de expeditio)
11.Bottling

Question 5

How much grape must extraction is permitted from the grapes for Champagne production?

Answer 5

*2,550 litres from 4,000 kg of grapes.
*Or 100 litres from 157 kg of grapes.

Question 6

How are called the 2 main parts of the must pressing?

Answer 6

*First pressing 2,050 litres (vin de cuvee)
*Final pressing 500 litres (vin de tailee)

Question 7

Give an example of Champagne producers that use oak for the 1st fermentation?

Answer 7

• Krug
  *Bollinger

Question 8

What means ‘assemblage’ in Champagne production?

Answer 8

• Is the blend that gives the style of each Champagne house!!

Question 9

What means ‘liqueur de tirage’ in Champagne production?

Answer 9

*The addition of east, sugar, nutrients, for the 2nd fermentation to take place.

Question 10

Describe Autolysis?

Answer 10

After second fermentation is complete the yeast dies and forms a sediment of less known as (Autolysis) adding complexity and flavour to the wine such as bread and bisquits.

Question 11

For how long must mature on their sediments both vintage & non-vintage Champagne?

Answer 11

*15 months for non-vintage!
*36 months for vintage!
*Crug Grand cuvee is matured for 6 years!

Question 12

When ‘remuage’ takes place in Champagne production?

Answer 12

*This is the movement of all sediments of the dead yest cells caused by the second fermentation in to the plastic cup known as (bidule).

Question 13

What the letters RD & LD indicates on a bottle of Champagne? Give an example.

Answer 13

*Bollinger RD (Recemment Degorge) matutred for 10 years before degorgement takes place.
*LD=indicates late degorgement.

Question 14

Describe ‘dosage’ (liqueur d’expedition) in Champagne production?

Answer 14

*The wine which is lost during degorgement is replaced with sweetened wine and determines the style of the wine.

Question 15

Describe the style and approximately amount of sugar content in Champagne? 7 levels

Answer 15

*Brut Nature 0-3 g/l(non dosage)
*Extra Brut 0-6 g/l
*Brut 0-12 g/l
*Extra sec 12-17 g/l
*Sec 17-32 g/l
*Demi-sec 32-50 g/l
*Doux 50 g/l

Question 16

State the Champagne bottle sizes?

Answer 16

*Quarter-bottle 185 ml
*Half-bottle 375 ml
*Bottle 750 ml
*Magnum 1.5 L, 2 bottles
*Jeroboam 3 L, 4 bottles
*Methuselah 6 L, 8 bottles
*Salmanazar 9 L, 12 bottles
*Balthazar 12 L, 16 bottles
*Nebuchadnezzar 15 L, 20 bottle

Question 17

Name a 3 well known rose Champagne producers?

Answer 17

*Gosset
*Laurent Perrier
*Billicart-Salmon

Question 18

Name a top vintage brands of particular Champagne houses? (11)

Answer 18

*Bilicart-Salmon- Grand Cuvee & Cuvee Elizabeth Salmon rose
*Bollinger- Grand Annee
*Bruno Paillard- N.P.U.(Nec Plus Ultra)
*Drappier- Grand Sendree Rose
*Gosset- Celebris
*Krug- Collection
*Louis Roderer- Cristal Brut
*Moet & Chandon- Dom Perignon
*Pol Roger- Winston Churchill
*Ruinart- Dom Ruinart

Question 19

Describe ‘Marc de Champagne’?

Answer 19

*Brandy produced from the distillation of skins, pips, and stalks known as the (the marc) left after pressing of the grapes.

Question 20

Describe ‘Blocage’ in Champagne?

Answer 20

*mixing wines from good vintages with poor vintages.