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Champagne Flashcards

0
Q

Main stages of methode traditionelle

A 
Primary fermentation 
Blending
Addition of liqueur de triage
Second ferm
Maturation/riddling
Disgorgement
Dosage
Corking
Ageing
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1
Q

Methods of producing sparkling wine

A

Methode traditionnelle aka methode champenoise
Transfer method
Charmat method/tank/cuve close
Continuous method/Russian continuous methode
Methode ancestrale/rural

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2
Q

How are grapes pressed for first fermentation for mt

A

Grapes harvested young with high acidity, lower sugar levels
Pressed quickly
Different press cuts
Carefully to avoid any color

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3
Q

Primary ferm trad methode

A

Ss, wood or other
Maybe malo
Base wines high acid, low flavor, lower alcohol

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4
Q

Blending methode trad

A

Diff varieties, vineyards, vintages
Depends on what final product will become
Some wine is saved for future vintage blends

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5
Q

2nd ferm trad methode

A

Addition of liqueur de tirage - wine, sugar, yeast and nutrients
Happens in bottle
Bottle sealed with crown seal and bidule to capture yeast
Some with cork (special)
2 to 12 weeks

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6
Q

Aging on lees and elevate meth trad

A

Autolysis begins - breakdown of yeast
15 month non vintage
3 years vintage
Riddling occurs during this time

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7
Q

Riddling/remuage

A

The movement of dead yeast cells to the neck of the bottle
Old school - pupitre by a remuer
New school - gyropalette

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8
Q

Disgorgement

A

Neck is dipped in freezing brine solution
Bottle turned upright
Internal pressure expels the semi frozen sediment

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9
Q

Dosage

A

Addition of liqueur dexpedition wine and sugar after disgorgement and before corking

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10
Q

Transfer method sparkling

A

Up to riddling stage process is the same as trad methode
All contents disgorged into a tank under pressure then filtered in bulk and re bottled
Eliminates riddling
Cheaper
Used for larger, more than 3L and smaller less than 385 ml bottles

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11
Q

Piccolo bottle

A

187 ml

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12
Q

Magnum

A

1.5 L

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13
Q

Jerobaum

A

3 L

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14
Q

Rehoboam

A

Discontinued in 1989

4.5 L

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15
Q

Methuselah

A

6 L

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16
Q

Salmanazar

A

9 L

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17
Q

Balthazar

A

12 L

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18
Q

Nebuchadnezzar

A

15 L

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19
Q

Solomon

A

18 L

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20
Q

Charmat method

A

Aka tank/cuve close
Wine pumped into tanks with liqueur de tirage
Ferm lasts 4-5 days
Wine filtered and bottled

Highlights grape characteristic rather than autolytic characters
Cheaper, less time consuming

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21
Q

Methode rurale

A 
Aka methode ancestral
Single ferm in tank
Wine transferred to bottles before primary ferm is finished
No dose
Disgorged, filtered and rebottled
Eg clairette de die
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22
Q

Carbonation methode

A

Inject CO2

Cheap very cheap

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23
Q

Continuous method

A

Aka Russian continuous method
Similar to tank
Base wine pump through a series of tanks while undergoing secondary ferm
Liqueur de tirage is added constantly
Lees accumulate in first few tanks - lots of autolyed flavors
Used for some German sekt

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24
Climate champagne
Cool continental Warm not hot summers Wet
25
Soils champagne
Chalk (Belemnite and Micraster) | Kimmeridgian marl in Aube
26
main Grape varieties of champagne
Pinot noir Chardonnay Pinot meunier
27
Minor grape varieties of champagne
Arbane Petit meslier Pinot blanc vrai Pinot Gris
28
Pinot noir role in champagne
Structure
29
Chardonnay role in sparkling
Finesse and acid
30
Pinot meunier role in champagne
Fruit and floral
31
5 regions of champagne
``` Montagne de Reims Vallee de la Marne Côte de sezanne The Aube (Côte des bars) Cotes des blanc ```
32
Montage de Reims varieties
Mostly Pinot noir
33
Valle de la Marne grape variety
Mostly Pinot meunier | Fruity and early ripening
34
Variety Côte de sezanne
Mostly chard | Fruity and exotic
35
Variety the Aube
Mostly Pinot noir | Ripe and fruity Pinot
36
Variety Côte de Blancs
Mostly chard | Finesse, delicacy and flavor
37
How much and when did the civc add vineyard land
March 13 2008 | 2500 acres
38
When did the INAO add and declassify and how many
April 7 2008 Add 40 Declassify 2
39
CIVC
Comite interprofessionnel du vin de champagne
40
INAO
Institute national des appellations d'origine
41
Champagnes classifications
Grands crus 17 Premier crus 44 Crus over 200
42
Gc village in mdr
Bouzy
43
Gc village in Marne
Ay-champagne
44
Gc village in cdb
Cramant
45
Red grape only gc village
Tours sur Marne in Marne
46
NM
``` Negotiant manipulate House purchases grapes or base wines or use their own Lots of large houses in this category Quality varies High prices ```
47
RM
Recoltant manipulant Producer grew grapes Min 95 % own fruit
48
CM
Cooperative manipulant | Growers co operative produces the wine under a single brand
49
RC
Recoltant cooperateur Grower whose grapes are vinified by a co op But sells under his own label
50
SR
Societe de recoltants A firm not co op set up by a union of often related growers who share a single resource to make and collectively market brands
51
ND
Negociant distributeur | Middleman company that distributes wine it did not make
52
MA
Marque d'acheteur Buyers own brand Eg supermarket chain or restaurant that sells under its own label
53
Sweetness levels extra brut
0-6
54
Sweetness levels brut
0-15
55
Sweetness levels extra dry
12-20
56
Sweetness levels sec
17-35
57
Sweetness levels Demi sec
33-50
58
Sweetness levels Doux
50+
59
Non vintage style champagne
Generally brut Houses signature style Consistent from year to year
60
Vintage style champagne
All blends must be from year stated on bottle Usually only in best years Usually brut Good aging potential
61
Blancs de blancs
All chard Can be vintage or NV Good for aging
62
Blanc de noir
Only black grapes
63
Prestige cuvée
``` Or tete de cuvée Finest and most expensive from house Usually vintage dated More trad vinification processes Can be bdb and bdn Eg Dom, Cristal, la grande dame, ```
64
Single vineyard champagne
Can be labelled prestige Not required to have a vintage From large house or small grower-produce
65
Special club prestige cuvée
Created in 1971 Group of Producer-growers came together to promote their prestige wines All wine must be top of range prestige After special vintage is declared members can decide whether or not to produce All base and finished wines must undergo tasting analysis All bottles identical label and shape Over 2 doz RM producers are members of the club tresors
66
Rose champagne
Vintage NV or prestige Usually blended Only AOC where red and white can be blended together Can be most expensive and Rae offering from house
67
AOC coteaux champenois
Still wine White red and Rose vintage or NV Reds most popular
68
AOC Rose de riceys
Still wine 100% Pinot noir Rose only Located in Aube region
69
Aube is also known as
Côte des bars
70
Top small producers of champagne
Cedric Bouchard | Jean Milan
71
2 good champagne vintages
2009 90 points big ripeness, excellent PN, good early drinking vintage 2007 88 points huge acidity, slow maturing
72
Producer of special wine club
A. Margaine
73
Name a producer of the special wine club
A margaine
74
What is tete de cuvee
``` 1st pressing of grapes Aka cuvée de prestige Finest from house More traditionel processes used Eg Dom, cristal ```

France (11 decks)

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