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Champagne Flashcards

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0
Q

Name the 3 principle grapes authorized for Champagne; percentages of their plantings (2012); and what they contribute to the blend.

A

Pinot Noir, 38%; structure, richness and body;

Chardonnay, 31% finesse, elegance and longevity;

Pinot Meunièr, 31% youthful fruitiness and approachability

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1
Q

Name the lesser known and used grapes of Champagne.

A

Pinot Blanc Vrai (a true Pinot Blanc, a white form of Pinot Noir)
Arbane, Pinot Gris, Petit Meslier

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2
Q

Max yields of Champagne–

A

Yields adjusted on yearly basis and are high because of the limits set to juice extraction.

2016 the yields surpassed 100hl/ha

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3
Q

What are the four permitted pruning methods of Champagne:

A

Cordon de Royat, Chablis, Vallée de la Marne, Guyot (single and double).

Cordon de Royal and Chablis most used.

Vallée de la Marne allowed for Meunier only.

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4
Q

What are the 2 sets of pressing limits in Champagne.

A

102 liters must for 160 kg of grapes; the first 80 L is the Vin de Cuvée, the last 22 L the Vin de Taille

2550 L from 4000kg of must; vin de cuvée is first 2050L; vin de taille the following 500 L

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5
Q

How many villages authorized to grow grapes for Champagne?

A

357 villages can grow grapes for Champagne; this number increased from 319-357 in 2009 to meet the burden of demand and broaden the appellation’s area for the global market.

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6
Q

What is the Tete de Cuvée?

A

The Tete de cuvée, or prestige cuvée, is a Champagne house’s premier bottling often carrying a vintage date. These wines are produced from the most prestigious Grand Cru and Premier Cru vineyards of a house and are usually the most expensive bottling a house produces.

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7
Q

What constitutes a Marc of grapes?

A

4000Kg the amount held in a traditional Coquard Press.

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8
Q

What are the 2 premier cru villages in Champagne with a 99% rating?

A

Mareuil-sur-Ay in the Vallee de la Marne;

Tauxieres in the Montagne de Reims

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9
Q

How many villages have grand cru status in Champagne? Premier Cru?

A

17 grand crus; 42 premier crus

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10
Q

What are the 3 extractions from pressings of Champagne named?

A

Vin de Cuvée is the 1st extraction

Vin de Taille is the 2nd extraction

The Rebêche is the third extraction; it is required by law and must comprise 1-10% of the total; it is used for distillate and not Champagne.

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11
Q

Members of the Special Club Tresors that the Guild lists in the study guide?

A

Marc Hebrart, Pierre Gimmonet, Paul Bara, J. Lassalle, Gaston Chiquet.

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12
Q

What are the still wines of Champagne?

A

Coteaux Champenois AOP-still red, white and rosé wines from all over the appellation.

Rose de Riceys AOP–reserved for 100% Pinot Noir Rosé wines produced in Les Riceys, a Cru village in the Aube.

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13
Q

Who produced the first “Brut” Champagne?

A

Pommery, “Nature”, 1874

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14
Q

What are the climatic threats to Champagne?

A

Frost, rain, fungal diseases, and hail are concerns for growers in this cold, Atlantic- influenced climate.

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15
Q

Where is Champagne located?

A

Between the 48th and 49th parallel and has a mean annual temperature of only 50• –ripening is extremely variable and quality can differ from year to year–requiring the houses of Champagne to blend between the vintages to achieve consistency in their house styles.

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16
Q

Champagne-What is “Bouvreux”?

A

When rain interrupts flowering, this results in “Bouvreaux”, or a second crop, that rarely ripens and is left on the vine.

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17
Q

Champagne: what are the effects of porous Belemite chalk?

A

Belemite chalk is pushed to the surface of the appellation’s slopes, absorbing heat to protect the vines at night and providing excellent drainage in the wet climate.

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18
Q

Champagne: what is Belemite Chalk?

A

Belemite chalk, from fossilized remains of ancient cephalopods, has a high limestone content, which allows vine roots to dig deeply and is linked to increased acidity. Found mostly on the slopes of Champagne.

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19
Q

Champagne: What is Micraster Chalk?

A

Micraster chalk, named for an ancient sea urchin, characterizing valley floor vineyards.

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20
Q

Champagne cellars of chalk base retain what temperature?

A

53-54•

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21
Q

What is the proper temperature for Champagne and sparkling wine storage?

A

50• for Vintage Champ–many prefer colder

45-50• for sparkling wines

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22
Q

Champ-a thin layer of chalk and sand covers much of the chalk in Champagne—what soil type is dominant in the Aube?

A

Clay

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23
Q

Why is Meunièr a perfect grape for the Vallee de la Marne?

A

The Vallee de la Marne is frost prone. Meunièr is perfect for this area because it buds late and ripens early. Meunier offers youthfulness and approachability in the champagne blend.

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24
Q

Champagne: What is Blocage and Deblocage?

A

Respectively the reserve and release of wine stocks for use in future vintages

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25
Q

Montagne de Reims: how many Grand Cru vineyards–list from N-S

A 
There are 9 GCs
Sillery
Puisieulx
Beaumont-sur-Vesle
Verzenay
Mailly
Verzy
Louvois
Bouzy
Ambonnay
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26
Q

Champagne:

Grand Crus of Vallée de la Marne

A

There are 2:
Aÿ
Tours-sur-Marne

27
Q

Champagne:

Grand Crus of Cote des Blancs:

A 
There are 6:
Chouilly (added 1985)
Oiry (added 1985)
Cramant 
Avize
Oger (added 1985)
Les-Mesnil-sur-Oger (added 1985)
28
Q

Champagne:
What are the main Premier Crus of
Montagne de Reims

A 
26 total PCs--so far, these most imp
Chigny-les-Roses
Jouy-les-Reims
Ludes
Rilly-la-Montagne
Sacy
Tauxieres-Mutry* 99% ranking
Vigny
29
Q

Champagne:
What are the main Premier Crus of
Vallee de la Marne:

A 
There are 7 total--most important:
Cumieres
Dizy
Hautvillers
Mareuil-sur-Ay* 99% rating
30
Q

Champagne:

What are the main Premier Crus of Cote des Blancs:

A

There are 9 PCs–most important:
Cuis
Pierry
Vertus

31
Q

The Methode Champenoise:

What is ‘debourbage’–explain the process…

A

After pressing, the juice is allowed to settle (debourbage) at a cool temperature for 8-15 hours so that the remaining solids (the bourbes) in the must can be removed by racking prior to fermentation.

32
Q

The Methode Champenoise:

May the must be chaptalized?

A

Yes, the must is often chaptalized.

33
Q

The Methode Champenoise:

What are Vins Clairs?

A

They are the wines produced from the primary fermentation for the production of Champagne. They are high-acid base wines with an approximate alcohol content of 11%.

34
Q

The Methode Champenoise:

After both the primary and malolactic fermentations (if used) have concluded what happens to the base wines?

A

The base wines will generally be clarified, through fining, filtering or centrifuge.

35
Q

The Methode Champenoise:

What is “Assemblage?”

A

The blending stage–Feb/March the year after harvest–drawing on the reserve stocks from previous years to provide complexity and richness, providing consistency in style…

36
Q

The Methode Champenoise:

Second Fermentation or “Prise de Mousse”—What is the Liqueur de Tirage?

A

A mixture of still wine, yeasts, sugar, and fining agents–added to the vins clairs in order to ignite the secondary fermentation in the bottle.

37
Q

The Methode Champenoise:

Each bottle is affixed with what during secondary fermentation?

A

A crown cap with a bidule (a plastic capsule that will serve to capture the sediment during remuage, or a cork after the addition of the liqueur de tirage.

38
Q

The Methode Champenoise:

How long does the secondary fermentation last?

A

Up to 8 weeks, as the yeast slowly converts the additional sugar to alcohol and carbon dioxide.

39
Q

The Methode Champenoise:
How high does the alcohol content rise in the stage of secondary fermentation and how much pressure does CO2 create inside the bottle?

A

The alcohol of the wine increases 1.2-1.3% and the CO2 creates a pressure inside the bottle of 5-6 atmospheres.

40
Q

The Methode Champenoise:

What is “Sur Latte” and when is this used?

A

Sur Latte is the horizontal placement of bottles during secondary fermentation.

41
Q

The Methode Champenoise:

What is autolysis?

A

Breakdown of yeast cells which form sediment or lees in the bottle as 2nd fermentation occurs.

42
Q

The Methode Champenoise:

In preparation for degorgement, historically producers performed an operation called what?

A

Pointage–in which each bottle would be briskly shaken in order to prevent the sediment from sticking to the side of the bottle…

43
Q

The Methode Champenoise:

What is pointage?

A

It is when each bottle is briskly shaken in order to prevent sediment from sticking to the sides of the bottle prior to degorgement.

44
Q

The Methode Champenoise:

What is remuage or riddling?

A

Sharp twists and and inversion of the bottles which manipulates sediment into the neck of the bottle.

45
Q

The Methode Champenoise:

What is the pupitre and who invented it?

A

Two large wooden planks fastened together in an upright “A” shape–60 angled holes cut into each plank of wood. A Remuer would fractionally turn and tilt each bottle over a period of 8 weeks, slowly inverting the bottles with the neck pointing downward. 70,000 a day for the best remuers.

46
Q

The Methode Champenoise:

How is the modern method of remuage performed?

A

Gyropalette; automated device that hold 504 bottles–process lasts a week or less.

47
Q

The Methode Champenoise:

What is “Sur Pointe?”

A

Once the sediment is collected in the neck of the bottle, the bottles remain in the upside down vertical position ‘SUR POINTE’ for a short period of time prior to degorgement.

48
Q

What is significant about Bollinger and “Sur Pointe?”

A

Bollinger’s bottling “RD” is kept sur pointe for a number of years, and only disgorged upon order. “Recemment Degorge”

49
Q

The Methode Champenoise:

What is degorgement a la glacé and how does it differ from degorgement a la volee?

A

Both are processes of removing the yeast out of the neck of the bottle. D. a la glacé is the modern method which involves dipping the neck of the bottle in a freezing brine solution–whereas, D a la volee utilizes the same system but without freezing the sediment–excess wine is lost along with it.

50
Q

The Methode Champenoise:

What are the bottles topped off with after degorgement?

A

Liqueur d’Expedition– a liquid mixture of sugar syrup and wine.

51
Q

What are the sweetness levels of Champagne from 2010 onward?

A 
Brut Nature: 0-3g/l
Extra Brut: 0-6g/l
Brut: 0-12g/l
Extra Dry: 12-17g/
Sec: 17-32g/l
Demi-Sec: 32-50g/l
Doux: 50 + g/l
52
Q

Methode Champenoise:

Aging

A

NV: 15 months cellar (including the period of lees aging)

Vintage: 36 months in cellar

53
Q

Champagne Bottle Sizes:

What Champagne bottle sizes are permitted to use the Transvasage method?

A

Btl sizes larger than a Jeroboam and smaller than a half bottle.

The wine is disgorged into a pressurized tank and filtered–dosage is added, and then wine is transferred to a clean bottle under pressure.

54
Q

What are the Champagne Bottle Sizes:

A 
Magnum         1.5L (2 bottles)
Jeroboam       3L (4 bottles)
Rehoboam      4.5L (6 bottles)
Methuselah     6L (8 bottles)
Salamanazar   9L (12 bottles)
Balthazar         12L (16 bottles)
Nebuchadnezzar   15L (20 bottles)
Solomon            18L (24 bottles)
(Melchior-Bordeaux)
55
Q

What does the CIVC stand for?

A

Comité Interprofessional du Vin de Champagne

56
Q

How many types of Champagne producers? Name them.

A 
There are 7 types of Champagne producers.
NM- Négociant Manipulant
RM- Récoltant Manipulant
CM- Coopérative Manipulant
RC- Récoltant Coopérateur
SR- Societé de Rècoltants
ND- Négociant Distributeur
MA- Marque d’Acheteur
57
Q

Define a Négociant Distributeur

A

An NM is a house that purchases grapes and or base wines from growers and other smaller houses. Some Négociant Manipulant houses own a significant portion of their vineyards, others own none at all. Large Champagne houses with the most international presence are in this category such as Moët et Chandon, Roederer, Veuve Clicquot Ponsardin, Billecart-Salmon, Lanson, Taittinger, Pol Roger, Perrier-Jouët, Mumm, Laurent-Perrier.

58
Q

Define Récoltant Manipulant:

A

A RM is a grower producer who makes Champagne from estate grown fruit. 95% of the grapes must originate in the producer’s own vineyards.

59
Q

Define Coopérative Manipulant:

A

A CM is a grower’s cooperative that produces the wine under a single brand.

60
Q

Define Récoltant Coopérative:

A

A

61
Q

Define Récoltant Manipulant:

A

A grower whose grapes are vinified at a co-operative, but sells the wine under his own label.

62
Q

Define Societé de Récoltants:

A

An SR is a firm, not a co-operative, set up by a union of often related growers, who share resources to make their wines and collectively market several brands.

63
Q

Define Négociant Distributeur:

A

A ND is a middleman company that distributes Champagne it did not make.

64
Q

Define Marque d’Acheteur:

A

A buyer’s own brand, often a large supermarket chain or restaurant that purchases Champagne and sells it under its own label.

Wine (45 decks)

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