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Champagne Flashcards

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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
Q

Climate champagne

A

Cool continental
Warm not hot summers
Wet

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25
Q

Soils champagne

A

Chalk (Belemnite and Micraster)

Kimmeridgian marl in Aube

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26
Q

main Grape varieties of champagne

A

Pinot noir
Chardonnay
Pinot meunier

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27
Q

Minor grape varieties of champagne

A

Arbane
Petit meslier
Pinot blanc vrai
Pinot Gris

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28
Q

Pinot noir role in champagne

A

Structure

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29
Q

Chardonnay role in sparkling

A

Finesse and acid

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30
Q

Pinot meunier role in champagne

A

Fruit and floral

31
Q

5 regions of champagne

A 
Montagne de Reims 
Vallee de la Marne 
Côte de sezanne
The Aube (Côte des bars)
Cotes des blanc
32
Q

Montage de Reims varieties

A

Mostly Pinot noir

33
Q

Valle de la Marne grape variety

A

Mostly Pinot meunier

Fruity and early ripening

34
Q

Variety Côte de sezanne

A

Mostly chard

Fruity and exotic

35
Q

Variety the Aube

A

Mostly Pinot noir

Ripe and fruity Pinot

36
Q

Variety Côte de Blancs

A

Mostly chard

Finesse, delicacy and flavor

37
Q

How much and when did the civc add vineyard land

A

March 13 2008

2500 acres

38
Q

When did the INAO add and declassify and how many

A

April 7 2008
Add 40
Declassify 2

39
Q

CIVC

A

Comite interprofessionnel du vin de champagne

40
Q

INAO

A

Institute national des appellations d’origine

41
Q

Champagnes classifications

A

Grands crus 17
Premier crus 44
Crus over 200

42
Q

Gc village in mdr

A

Bouzy

43
Q

Gc village in Marne

A

Ay-champagne

44
Q

Gc village in cdb

A

Cramant

45
Q

Red grape only gc village

A

Tours sur Marne in Marne

46
Q

NM

A 
Negotiant manipulate 
House purchases grapes or base wines or use their own 
Lots of large houses in this category 
Quality varies
High prices
47
Q

RM

A

Recoltant manipulant
Producer grew grapes
Min 95 % own fruit

48
Q

CM

A

Cooperative manipulant

Growers co operative produces the wine under a single brand

49
Q

RC

A

Recoltant cooperateur
Grower whose grapes are vinified by a co op
But sells under his own label

50
Q

SR

A

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
Q

ND

A

Negociant distributeur

Middleman company that distributes wine it did not make

52
Q

MA

A

Marque d’acheteur
Buyers own brand
Eg supermarket chain or restaurant that sells under its own label

53
Q

Sweetness levels extra brut

A

0-6

54
Q

Sweetness levels brut

A

0-15

55
Q

Sweetness levels extra dry

A

12-20

56
Q

Sweetness levels sec

A

17-35

57
Q

Sweetness levels Demi sec

A

33-50

58
Q

Sweetness levels Doux

A

50+

59
Q

Non vintage style champagne

A

Generally brut
Houses signature style
Consistent from year to year

60
Q

Vintage style champagne

A

All blends must be from year stated on bottle
Usually only in best years
Usually brut
Good aging potential

61
Q

Blancs de blancs

A

All chard
Can be vintage or NV
Good for aging

62
Q

Blanc de noir

A

Only black grapes

63
Q

Prestige cuvée

A 
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
Q

Single vineyard champagne

A

Can be labelled prestige
Not required to have a vintage
From large house or small grower-produce

65
Q

Special club prestige cuvée

A

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
Q

Rose champagne

A

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
Q

AOC coteaux champenois

A

Still wine
White red and Rose vintage or NV
Reds most popular

68
Q

AOC Rose de riceys

A

Still wine
100% Pinot noir Rose only
Located in Aube region

69
Q

Aube is also known as

A

Côte des bars

70
Q

Top small producers of champagne

A

Cedric Bouchard

Jean Milan

71
Q

2 good champagne vintages

A

2009 90 points big ripeness, excellent PN, good early drinking vintage

2007 88 points huge acidity, slow maturing

72
Q

Producer of special wine club

A

A. Margaine

73
Q

Name a producer of the special wine club

A

A margaine

74
Q

What is tete de cuvee

A 
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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