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MONTH 1- Champagne, Alsace, Jura/Savoie, NZ, Australia > Champagne > Flashcards

Champagne Flashcards

1
Q

What were DP’s lasting contributions?

A

assemblage (blending) and viticulture

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2
Q

17th Century what did English use to bottle Champagne?

A

stronger, coal-fired glass that could contain the pressure

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3
Q

What is the oldest Champagne house still in operation today?

A

Gosset, 1584 founded for still wine

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4
Q

Who is the oldest “sparkling” Champagne house?

A

Ruinart, est in 1729

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5
Q

What did a 1718 treatise highlight the division of in Champagne?

A

division in quality between vin de cuvée & vin de taille when pressing red grapes for white wine

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6
Q

Madame Barbe-Nicole Ponsardin, the Veuve (“widow”) Clicquot pioneered what?

A

the process of remuage, or riddling—a procedure that allows sediment to be easily removed from a bottle during dégorgement (disgorgement)

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7
Q

Jean-Antoine Chaptal, the French chemist and statesman identified what in 1801?

A

the relationship between sugar and fermentation (Chaptalization, named after him)

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8
Q

The pharmacist André François’ created the measurement of what?

A

the precise amount of sugar required to induce 2nd fermentation without breaking the bottle

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9
Q

Who put the first brut Champagne on the market?

A

Pommery’s “Nature” in 1874

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10
Q

When did the French government delimit the Champagne region?

A

In 1908, further defining the region and its means of production and viticulture in 1927

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11
Q

Who protested the original delimited Champagne zone?

A

The Aube, in 1911, after being excluded.

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12
Q

When was the Aube delimited as part of the Champagne zone?

A

1927

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13
Q

When was the Commission de Châlons est. and why?

A

1935, a consortium of growers and merchants, was formed to develop quality standards and regulate pricing

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14
Q

When did Champagne get AOC status?

A

1936

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15
Q

Champagne is the only AOP that doesn’t need to include what on the label?

A

“Appellation Contrôlée (or Protégée)”

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16
Q

When did Phylloxera hit Champagne? Effects?

A

1890s, some producers imported other sparkling wines and passed them as true Champagne

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17
Q

What was a key component of the initial delimitation in 1908?

A

The repression of fraud as grapes were being sourced from all over France

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18
Q

Why did the growers revolt in 1911?

A

Conspiracies amongst producers to drive down Champagne grape prices, fraud sourcing from elsewhere

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19
Q

What devastated Champagne’s vineyards from 1914-1918?

A

World War I

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20
Q

What was one of the finest yet difficult vintages of the 20th century?

A

1914, during WW1, even though the Champenoise braved artillery explosions & suffered from a lack of manpower, horses and fertilizer

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21
Q

During WW2, who was the Nazi-appointed agent who took up residence at the Veuve Clicquot Ponsardin estate?

A

Otto Klaebisch—nicknamed the “Weinführer”

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22
Q

What landed François Taittinger in jail during WW2?

A

He passed off inferior wines as “Reserved for the Wehrmacht”

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23
Q

The Commission de Châlons was used as framework for what broader and modern consortium?

A

Comité Interprofessional du Vin de Champagne (CIVC)

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24
Q

Who organized a new, broader consortium of growers, producers and shippers to represent the Champagne industry and protect its interests in the face of Nazi occupation?

A

Count Robert-Jean de Vogüé of Moët et Chandon in 1941

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25
Q

What is the modern role of the Comité Interprofessional du Vin de Champagne (CIVC)?

A

A powerful force in the complex mediation between the large Champagne houses and the numerous smaller growers from whom they source grapes

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26
Q

The Contrôle des Structures prohibits any firm from what?

A

farming more than fifteen owned or rented hectares

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27
Q

Today, merchant houses own what % of Champagne’s vineyards?

A

just over 10%

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28
Q

What were the effects of the inaugural 1921 vintage of Moët et Chandon’s “Dom Pérignon”?

A

many houses started to release a tête de cuvée, or prestige cuvée—a premier bottling often carrying a vintage date

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29
Q

What did the INAO decide to change in Champagne in 2009?

A

In order to meet the burden of demand, they broadened the appellation’s area—the first major change since 1927

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30
Q

In 2009 the number of villages that can grow grapes for the appellation has increased to what?

A

from 319 to 357

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31
Q

The region of Champagne is located along what parallel?

A

the 48th parallel

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32
Q

What is the mean annual temperature of Champagne?

A

only 50°F (meaning variable ripening/quality, so blending is necessary)

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33
Q

What are concerns for the Champenoise in the cold, Atlantic-influenced climate?

A

Frost, rain, fungal disease and hail are serious concerns for growers

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34
Q

Rain often interrupts flowering, resulting in what?

A

a “bouvreux”, or second crop, that rarely ripens and is left on the vine.

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35
Q

Porous, belemnite chalk subsoil is pushed to the surface on the appellation’s slopes, providing what?

A

It absorbs heat to protect the vines at night and providing excellent drainage in the wet climate

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36
Q

Belemnite chalk is derived from what?

A

the fossilized remains of millions of extinct cephalopods

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37
Q

Belemnite chalk has a high proportion of what?

A

high limestone content, which allows vine roots to dig deeply and is linked to increased acidity

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38
Q

What layer of soil characterizes the valley vineyards?

A

A second layer of micraster chalk, named for an extinct sea urchin

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39
Q

The Champagne region is renowned for its huge network of what?

A

cellars carved out of the chalk and limestone subsoil, which provides a perfect natural storage environment of 53-54° F

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40
Q

A thin layer of what covers much of the chalk in Champagne?

A

A thin layer of clay and sand

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41
Q

What is the dominant soil type in the Aube to the south?

A

clay

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42
Q

What are the shreds of blue plastic scattered throughout Champagne’s vineyards?

A

“Les bleus de ville,” remnants of bags used to ship composted trash

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43
Q

What practice was outlawed in 1998?

A

Composting, since the portion of inorganic and toxic waste grew over time

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44
Q

What are the origin’s of the name Pinot Meunier?

A

“miller’s” Pinot, named for the dusty appearance of its leaves

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45
Q

What does Chardonnay, PN & PM provide to the blends?

A

Chard provides elegance and longevity, PN supports the wine’s structure, richness and body, PM lends a youthful fruitiness and approachability

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46
Q

In select areas, what other grapes are authorized for Champagne AOP production?

A

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

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47
Q

Yields are adjusted yearly in Champagne, but they are around what?

A

HIGH! 82hl/ha

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48
Q

In the vineyard, what four pruning methods are permitted?

A

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

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49
Q

Average vine age is around what?

A

twenty years, as the lowered productivity of old vines is undesirable to most houses in Champagne.

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50
Q

In 1992, the CIVC set a limit of what for the pressing of grapes?

A

a limit of 102 liters of must for every 160 kg of grapes, or 2,550 liters per 4,000 kg—a marc of grapes, the amount held in a traditional Coquard basket press

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51
Q

Many of the major houses in Champagne are located where?

A

City of Reims and the smaller towns of Épernay and Aÿ

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52
Q

The Aube is also known as what?

A

Côte des Bars

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53
Q

Chardonnay is planted on what aspect of the slopes in the Côte des Blancs?

A

Southeast- and east-facing slopes

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54
Q

What is the dominant grape in the Montagne de Reims and the Aube?

A

Pinot Noir

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55
Q

What is the dominant grape in the Côte de Sézanne and Côte des Blancs?

A

Chardonnay

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56
Q

Where is Pinot Meunier heavily cultivated and why?

A

in the sheltered vineyards of the frost-prone Vallée de la Marne, where its tendency to bud late and ripen early is prized by growers.

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57
Q

The vineyards of the Montagne de Reims are divided between what-facing slopes?

A

surprisingly, divided between south- and north-facing slopes

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58
Q

The plain beneath the northern Montagne de Reims is too cold for viticulture, so where are plantings dominant?

A

The higher slopes of the region’s plateau enjoy a pocket of warm air that allows the grapes to ripen

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59
Q

Cru status is awarded to what in Champagne?

A

to entire villages in Champagne, rather than individual vineyards or properties. However, the areas authorized for cultivation within each commune are strictly defined

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60
Q

Currently, there are how many grand and premier crus?

A

17 villages/grand cru status & 42/premier cru, according to their ranking in the Échelle de Crus

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61
Q

What does the CIVC regulate?

A

the size of harvests, authorizes blocage and deblocage, and safeguards the protected designation of Champagne

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62
Q

What is blocage and deblocage?

A

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

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63
Q

Until what year did the CIVC set the price of grapes through the Échelle de Crus?

A

Until 1990

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64
Q

What is the Échelle de Crus? (scale of crus)

A

a percentile system by which the villages, or crus, of the Champagne appellation are rated

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65
Q

What is the scaling in the Échelle de Crus?

A

Villages that achieve the maximum échelle (“scale”) of 100 are classified as grand crus; villages that achieve an échelle of 90 through 99 are classified as premier cru

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66
Q

What are the only premier cru villages with a 99% ranking?

A

Mareuil-sur-Ay in the Vallée de la Marne and Tauxières in Montagne de Reims

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67
Q

Villages with a rating below 90 are simply what?

A

Crus

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68
Q

Originally, the Échelle de Crus was a true percentile system, when did this change?

A

in 1985 a revision set the minimum rating of the scale at 80

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69
Q

Until 1990, a village’s échelle rating represented what?

A

the set percentage of price that a grower could receive for fruit

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70
Q

Today, what is the role of the CIVC?

A

To recommend, rather than regulate pricing, and supervises the exchange between growers and Champagne houses in order to promote fairness

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71
Q

What are the Grand Crus of the Montagne de Reims? (North to South)

A

Sillery, Puisieulx, Beaumont-sur-Vesle, Verzenay, Mailly, Verzy (added in 1985), Louvois, Bouzy, Ambonnay

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72
Q

What are the Grand Crus of Vallée de la Marne?

A

Aÿ, Tours-sur-Marne

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73
Q

What are the Grand Crus of the Côte des Blancs?

A

Chouilly (added in 1985), Oiry (added in 1985), Cramant, Avize, Oger (added in 1985), Le Mesnil-sur-Oger (added in 1985)

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74
Q

Every bottle of Champagne bears a series of digits called what?

A

the matriculation number—a code assigned to each producer by the CIVC. A set of initials precedes the number, denoting the type of producer who made the wine.

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75
Q

What does NM mean on a Champagne label?

A

(Négociant Manipulant)

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76
Q

What houses fall under the same LVMH corporate parentage?

A

Moët et Chandon, Krug, Veuve Clicquot Ponsardin, and Mercier

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77
Q

What does RM mean on a Champagne label?

A

(Récoltant Manipulant): grower-producer, 95% of the grapes must originate in the producer’s own vineyards.

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78
Q

What does CM mean on a Champagne label?

A

(Coopérative Manipulant): A growers’ co-operative that produces the wine under a single brand.

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79
Q

What does RC mean on a Champagne label?

A

(Récoltant Coopérateur): A grower whose grapes are vinified at a co-operative, but sells the wine under his own label

80
Q

What does SR mean on a Champagne label?

A

(Société de Récoltants): 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.

81
Q

What does ND mean on a Champagne label?

A

(Négociant Distributeur): A middleman company that distributes Champagne it did not make.

82
Q

What does MA mean on a Champagne label?

A

(Marque d’Acheteur): A “buyer’s own brand”, often a large supermarket chain or restaurant, that purchases Champagne and sells it under its own label.

83
Q

What is the division of vin de cuvée & vin de taille?

A

vin de cuvée (the first 2,050 liters), vin de taille (the following 500 liters)

84
Q

What is the third extraction in champagne pressing?

A

the rebêche, is required by law and must comprise 1-10% of the total (used for distillate, not Champagne)

85
Q

After pressing, what does the juice undergo?

A

juice settles (débourbage) at a cool temperature for 8-15 hours, so the remaining solids (bourbes) in the must can be removed by racking prior to fermentation

86
Q

The must often is tampered with in what way?

A

Chaptilized

87
Q

After the Champagne must undergoes 1st fermentation what is the result?

A

A high-acid base wines (vins clairs) with an approximate alcohol content of 11%

88
Q

What do the base wines usually undergo?

A

malolactic fermentation, although this is not a universal practice

89
Q

Base wines will generally be clarified through what?

A

fining, filtering, or centrifuge

90
Q

After the assemblage and cold stabilization, the blend will be racked and bottled with the addition of what?

A

liqueur de tirage, a mixture of still wine, yeasts, sugar, and fining agents that will serve to ignite the second fermentation

91
Q

What is another name for the second fermentation?

A

prise de mousse, is the heart of the Méthode Champenoise

92
Q

What is each bottle affixed with after the liqeur de tirage is added?

A

A crown cap (equipped with a bidule, a plastic capsule that will serve to capture the sediment during remuage) or a cork

93
Q

How long does secondary fermentation last, traditionally?

A

up to 8 weeks

94
Q

During secondary fermentation, what does the alcohol and pressure raise to in bottle?

A

alcohol rises approx. 1.2-1.3%, & the CO2 creates a pressure inside the bottle of 5-6 atmospheres

95
Q

During the second fermentation, how are the bottles usually stored?

A

horizontally “sur latte”

96
Q

What is Autolysis?

A

The breakdown of dead yeast cells, forms sediment, or lees, in the bottle as second fermentation occurs

97
Q

What is the minimum amount of time NV Champagnes spend on the lees?

A

a minimum of 12 months is required for non-vintage wines—prior to their removal from the bottle through dégorgement

98
Q

How has the preparations for dégorgement changed over time?

A

pointage->remuage (into bidule)

remuer->gyropalette

99
Q

How do the bottles remain prior to dégorgement?

A

in the upside-down vertical position (“sur pointe”)

100
Q

Which wine is kept “sur pointe” for an unusually long period of time?

A

Bollinger’s “RD” (“Récemment Dégorgé”) is kept sur pointe for a number of years, and only disgorged upon order

101
Q

What is the modern method of dégorgement?

A

dégorgement à la glace involves dipping the neck of bottle in a freezing brine solution. The bottle can then be turned upright. The force of internal pressure will expel the semi-frozen sediment (and a small portion of wine) as the crown cap is removed

102
Q

What was an older method of dégorgement?

A

dégorgement à la volée, utilizes the same principle; however, without freezing the sediment excess wine is invariably lost along with it

103
Q

After dégorgement, the bottles are then topped off with what?

A

dosage, or liqueur d’expédition, a liquid mixture of sugar syrup and wine

104
Q

Extra Brut

A

0-6 grams per liter

105
Q

Brut

A

0-12 grams per liter (Pre-2010: 0-15 g/l)

106
Q

Extra Dry

A

12-17 grams per liter (Pre-2010: 12-20 g/l)

107
Q

Sec

A

17-32 grams per liter (Pre-2010: 17-35 g/l)

108
Q

Demi-Sec

A

32-50 grams per liter (Pre-2010: 33-50 g/l)

109
Q

Doux

A

50+ grams per liter

110
Q

After the addition of dosage, the bottle is secured with what?

A

a cork and six half-twists of a muselet, or wire cage

111
Q

Aging requirements for NV and Vintage Champagne?

A

NV- min of 15 months (including the period of lees aging), Vintage- 36 months

112
Q

Why is bottle aging usually critical?

A

Apparent sulfur and youthful austerity can make recently bottled Champagne less rewarding

113
Q

For bottle sizes larger than a Jeroboam and smaller than a half bottle what method is permitted?

A

the Transvasage, or Transfer, method

114
Q

Describe the Transfer method.

A

remuage is unnecessary, as the wine is disgorged into a pressurized tank and filtered. Dosage is added, and the wine is transferred to a clean bottle under pressure.

115
Q

Name bottle sizes up to a Magnum

A

Quarter Bottle (Piccolo) 187 ml
Half Bottle (Demi) 375 ml
Bottle 750 ml
Magnum 1.5 L (2 bottles)

116
Q

Name bottle sizes greater than a Magnum

A 
Jeroboam	3 L (4 bottles)
Rehoboam (discontinued in 1989)	4.5 L (6 bottles)
Methuselah	6 L (8 bottles)
Salmanazar	9 L (12 bottles)
Balthazar	12 L (16 bottles)
Nebuchadnezzar	15 L (20 bottles)
Solomon	18 L (24 bottles)
117
Q

Describe a Non-Vintage (NV) style of Champagne

A

Generally brut in style, represents a house’s signature style, the blender’s job is to ensure its consistency from year to year. makes up at least three-quarters of the market

118
Q

Describe a Vintage style of Champagne

A

100% from the stated vintage, maximum 80% of a year’s harvest may be sold as vintage Champagne. The better houses declare only in exceptional years, usually brut, good examples can age for a decade+.

119
Q

Blanc de Blancs

A

100% Chardonnay, not always sourced from Côte des Blancs, vintage-dated or NV. some of Champagne’s most ageworthy bottlings; while austere and often steely in youth, better examples develop an intense bouquet with maturity.

120
Q

Blanc de Noirs

A

from black grapes. The wine usually displays richness, intensity, and weight, although it can lack the supreme elegance and finesse of Blanc de Blancs.

121
Q

What remains a benchmark bottling for a single-vineyard Champagne?

A

Philipponnat’s “Clos de Goisses”, originally released for the 1935 vintage from one of the few walled vineyards of the region

122
Q

What is so unusual about single-vineyard Champagne?

A

the style represents a stark departure from the blending philosophy of the region.

123
Q

How did the Special Club Prestige Cuvée begin?

A

The “Special Club” originated in 1971, with a dozen grower-producers. Lacking the marketing budgets of larger houses, they banded together to promote their prestige cuvées through identical packaging

124
Q

What is the Club Trésors today?

A

comprises over two-dozen RM producers as members. The Special Club bottlings are estate-bottled, vintage-dated wines that represent the pinnacle of each individual grower’s style and production.

125
Q

How is Rosé Champagne commonly made?

A

The traditional saignée method, in which the wine gains its hue through extended skin contact, is less common than blending.

126
Q

Champagne is the only AOP in France that allows what in Rosé winemaking?

A

a rosé to be produced by blending red and white wine.

127
Q

What are the General Rules for Membership for the Club Trésors?

A

Viticulture must occur on the estate (only RM producers may join), Vinification and bottling must occur on the estate, Members must respect and uphold the Club’s charter

128
Q

What are the Rules for “Special Club” Wines?

A

1- The “Special Club” is the top-of-the-range, prestige cuvée
2- The Club Trésors will declare a vintage as being worthy of “Special Club” prestige cuvées, then each member may decide individually whether or not to produce a “Special Club” wine
3- All base wines and finished “Special Club” wines must undergo tasting analysis
4- All “Special Club” bottles share an identical label and bottle shape

129
Q

What does the Coteaux Champenois AOP allow?

A

Blanc, Rose, Rouge STILL wines

130
Q

What grapes are allowed in Coteaux Champenois AOP wines?

A

Chardonnay, Pinot Noir, Meunier, Arbane, Petit Meslier, Pinot Blanc, Pinot Gris

131
Q

What does Rosé des Riceys AOP allow?

A

Rosé (tranquille): 100% Pinot Noir from Les Riceys in The Aube department

132
Q

What are some of the best villages of The Aube?

A

Les Riceys, Avirey-Lingey

133
Q

What are some of the best villages of Cote de Sezanne?

A

Bethon, Villenauxe-la-Grande

134
Q

The vineyards of the northern Montagne de Reims that face north would not ripen were it not for what fact?

A

The montagne itself is a free-standing formation, which allows the chilled night air to slip down the slopes onto the plain, to be replaced by warmer air from a thermal zone that builds up above the montagne during the day

135
Q

What are the styles of champagne from the north/south Montagne de Reims?

A

Generally darker-coloured, bigger-bodied wines in North, the South have a deeper flavour, more aromatic character and a greater finesse

136
Q

What are the styles of wines produced in the Valle de la Marne?

A

Essentially easy-drinking, fruity and forward wines from high proportions of Pinot Meunier.

137
Q

What are the wines from Cote de Sezanne like?

A

favours chardonnay but frutier than Cotes de Blancs, less finesse, can be exotic and musky

138
Q

What is the climate of Champagne greatly influenced by?

A

The Atlantic

139
Q

A maximum _____ % of a year’s total harvest may be sold as vintage Champagne.

A

80%

140
Q

What is vin de cuvée?

A

The first 2,050 liters to be extracted from 4,000 kg of grapes

141
Q

Rosé de Riceys AOP wines are produced in which region?

A

Côte des Bars

142
Q

When was the CIVC formally established?

A

1941

143
Q

In the past, Champagne producers performed a process called _____ during lees aging, in which the bottles would be briskly shaken to prevent sediment from sticking to the glass.

A

pointage

144
Q

Name some members of the Special Club

A

José Michel, Marc Hébrart, Pierre Gimonnet, Paul Bara, Gaston Chiquet, Larmandier Père et Fils, J. Lassalle

145
Q

What Champagne Grand Crus were added after 1985?

A

Verzy, Chouilly, Oiry, Oger, Le Mesnil-sur-Oger

146
Q

Name houses based in Aÿ

A

Ayala, Bollinger, De Meric, Deutz, Gosset

147
Q

Name houses based in Épernay

A

Boizel, De Castellane, De Venoge, Alfred Gratien, Moët et Chandon, Perrier-Jouët, Pol Roger

148
Q

Prestige Cuvées of Bollinger

A

“La Grande Année”, “R.D.”, “Vieilles Vignes Françaises” (100% Pinot Noir, 1969 1st vintage)

149
Q

Prestige Cuvées of Deutz

A

“Cuvée William Deutz” (Blanc/Rosé), “Amour de Deutz” (100% Chardonnay,1993) “Cuvée William Deutz” (PN, Chard, PM)

150
Q

Prestige Cuvée of Gosset

A

“Celebris” (Blanc de Blancs NV, Vintage Extra Brut Rosé and Vintage Extra Brut) “Celebris” Extra Brut: Pinot Noir and Chardonnay (blends vary widely with vintage.)

151
Q

Prestige Cuvée of Jacquesson

A

“Grand Vin Signature” 1981 (discontinued after 2002 vintage)

152
Q

Prestige Cuvée of Laurent-Perrier

A

“Grand Siècle” (typically NV), 50% Chardonnay,

50% Pinot Noir (approx.) first NV wine released in 1960

153
Q

Prestige Cuvée of Perrier-Jouët

A

“Belle Époque/Fleur de Champagne (USA)” (Brut, Brut Rosé, and Blanc de Blancs) Brut: 50% Chardonnay, 45% Pinot Noir, 5% Meunier 1964 (2002 - Last vintage for Fleur de Champagne label)

154
Q

Prestige Cuvée of Pol Roger

A

“Cuvée Sir Winston Churchill” Pinot Noir, Chardonnay 1975

155
Q

Prestige Cuvée of Pommery

A

“Cuvée Louise” (Brut and Brut Rosé), Brut: 60% Chardonnay,

40% Pinot Noir

156
Q

Prestige Cuvée of Louis Roederer

A

“Cristal” (Brut and Brut Rosé) Brut: 55% Pinot Noir,

45% Chardonnay (approx.), 1876 (not available commercially until 1945) Rosé: 1974

157
Q

Prestige Cuvée of Ruinart

A

“Dom Ruinart” (Blanc de Blancs and Rosé) Rosé: 85% Chardonnay, 15% Pinot Noir, Dom Ruinart: 1959,Rosé: 1966

158
Q

Prestige Cuvées of Taittinger

A

“Comtes de Champagne” (Blanc de Blancs and Rosé- 70% PN, 30% Chard) “Taittinger Collection” (50% Chard 50% PN) CdC: 1952, Collection: 1983

159
Q

Prestige Cuvée of Veuve Clicquot-Ponsardin

A

“La Grande Dame” (Brut and Brut Rosé) Brut: 60-65% Pinot Noir, 30-35% Chardonnay Brut: 1969, Rosé: 1988

160
Q

Prestige Cuvée of Chartogne-Taillet (Merfy)

A

“Fiacre” 60% Chardonnay, 40% Pinot Noir

161
Q

Name some CM producers

A

Nicolas Feuillatte, Jacquart, Mailly Grand Cru

162
Q

What are the main 14 houses of Reims?

A

Heidsieck Monopole, GH Mumm, Palmer, Krug, Lanson, Veuve Clicquot Ponsardin, Louis Roederer, Piper-Heidsieck, Charles Heidsieck, Tattinger, Ruinart, Vranken-Pommery, Henriot, Jacquart

163
Q

What are the 7 main houses of Epernay?

A

Moet &Chandon, Perrier-Jouet, de Venoge, Pol Roger, Demoiselle, de Castellane, Mercier

164
Q

Which grape is the most planted in Champagne?

A

Pinot Noir, around 38% of vineyards

165
Q

Name some great producers from the Côte des Blancs

A

Pierre Gimonnet et Fils or Varnier-Fanniere

166
Q

What are the best vineyards in the Vallée de la Marne outside of the Grand Crus near the Montagne de Reims?

A

Dizy, Cumières and Hautvillers which overlook Épernay to the south

167
Q

What are some great producers in the Vallée de la Marne?

A

Gaston Chiquet, Geoffroy, Goutorbe, and Marc Hebrart of

168
Q

What are some great producers in the Montagne de Reims?

A

Lallement and Pehu-Simonet

169
Q

The Côte de Sézanne region extends south from the Côte des Blancs much like what other regions?

A

the Côte Chalonnaise continues from the Côte d’Or in Burgundy

170
Q

What winemakers are making serious/delicious Champagne in the Aube/Côte des Bar?

A

Cédric Bouchard, Vouette et Sorbée, Jacques Lassaigne, Dosnon & Lepage

171
Q

Name a producer in the Côtes de Sezanne

A

Thierry Triolet (Bethon)

172
Q

Name some producers in Le Mesnil-sur-Oger

A

Guy Charlemagne, Delamotte, Philippe Gonet, Salon, Pierre Péters, Pierre Moncuit

173
Q

Name some producers in Avize

A

Agrapart, Jacques Selosse, De Sousa, Franck Bonville, Varnier Fannière

174
Q

What cru premier cru is famous for Clos des Goisses?

A

Mareuil-sur-Aÿ

175
Q

Name some Ambonnay producers

A

H.Billot, René-Henri Coutier, Paul Dethune, Egly-Ouriet, Marie-Noelle Le dru

176
Q

Name some Bouzy producers

A

Paul Bara, Paul Clouet, Benoît Lahaye, Camille Savès, Jean Vesselle

177
Q

Prior to remuage, bottles are kept in a horizontal or sur _ postion

A

latte

178
Q

Belemnite and __, named for fossilized sea urchins, are the 2 main types of chalk soils in Champagne

A

micraster

179
Q

Mareuil-sur-Ay and __ are the only 2 premier cru villages rated 99% in the échelle de crus

A

Tauxieres

180
Q

When was the CIVC formally established?

A

1941

181
Q

In the past, Champagne producers performed a process called __ during lees aging, in which the bottles would be briskly shaken to prevent sediment from sticking to the glass

A

pointage

182
Q

Name the 2 main grand crus of the Côte des Blancs

A

Avize

le Mesnil-sur-Oger

183
Q

Describe Avize

A

dominated by chardonnay, more powerful in style (versus Cramant or les Mesnil), often used in prestige cuvee’s. (Producers: Agrapart, Jacques Selosse, De Sousa, Franck Bonville, Varnier Fannière)

184
Q

Describe le Mesnil-sur-Oger

A

1985 in Grand Cru, long rated at 99%, outstanding for age & chardonnay. (Proudcers: Guy Charlemagne, Delamotte, Philippe Gonet, Salon, Pierre Péters, Pierre Moncuit)

185
Q

Describe eastern portion of the Valle de la marne

A

there is more limestone and Pinot Noir thrives here

186
Q

Pinot Meunier works well in the Valle de la marne due to-

A

wet clay soils and the fact that it is the most frost resistant

187
Q

What runs throughout the Valle de la marne?

A

The Marne river

188
Q

Name the main crus of the Valle de la marne

A

Épernay, Ay, Mareuil-sur-Ay

189
Q

Describe Épernay

A

vineyards rated 88%, derives from “after” (“apres”/the Ay river) not many grower producers here because not famous for good vineyards. (Producers: Dom Pérignon, Perrier Jouët, Gosset, Alfred Gratien, Pol Roger)

190
Q

Describe Aÿ

A

near the Marne, known for Pinot Noir, used frequently by Bollinger & Krug, good Blanc de Noirs and Rosé. (Producers: Ayala, Bollinger, Deutz, Gatinois, René Geoffroy, Henri Goutorbe)

191
Q

Describe Mareuil-sur-Aÿ

A

Premier Cru, rated 99% in quality, just east of Aÿ on the Marne, famous for Clos des Goisses, high potential alcohol. (Producers: Billecart-Salmon, Marc Hebrart, Philipponnat, R. Pouillon)

192
Q

Name the important crus of the Montagne de Reims

A

Reims, Ambonnay, Bouzy, Verzenay

193
Q

Describe Reims

A

few vineyards but major economic center, blessed with Gallo-Roman chalk cellars for aging (Producers: Charles Heidseck, Henriot, Krug, Bruno Paillard, Piper-Heidsieck, Roederer, Tattinger, Clicquot, Ruinart)

194
Q

Describe Ambonnay

A

one of the biggest villages for Grand Cru, powerful, dominanted by Pinot, extension of Bouzy to the East, marries well with oak (Krug). (Proudcers: H.Billot, René-Henri Coutier, Paul Dethune, Egly-Ouriet, Marie-Noelle Le dru)

195
Q

Describe Bouzy

A

large grand cru famous for Pinot Noir (including still wine), top quality in the northern section, lower quality close to town, top quality Rosé. (Producers: Paul Bara, Paul Clouet, Benoît Lahaye, Camille Savès, Jean Vesselle)

196
Q

Describe Verzenay

A

Rich pinot based wines, backbone for bollinger

MONTH 1- Champagne, Alsace, Jura/Savoie, NZ, Australia (7 decks)

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