Champagne Flashcards
1
Q
What were DP’s lasting contributions?
A
assemblage (blending) and viticulture
2
Q
17th Century what did English use to bottle Champagne?
A
stronger, coal-fired glass that could contain the pressure
3
Q
What is the oldest Champagne house still in operation today?
A
Gosset, 1584 founded for still wine
4
Q
Who is the oldest “sparkling” Champagne house?
A
Ruinart, est in 1729
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
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)
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)
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
9
Q
Who put the first brut Champagne on the market?
A
Pommery’s “Nature” in 1874
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
11
Q
Who protested the original delimited Champagne zone?
A
The Aube, in 1911, after being excluded.
12
Q
When was the Aube delimited as part of the Champagne zone?
A
1927
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
14
Q
When did Champagne get AOC status?
A
1936
15
Q
Champagne is the only AOP that doesn’t need to include what on the label?
A
“Appellation Contrôlée (or Protégée)”
16
Q
When did Phylloxera hit Champagne? Effects?
A
1890s, some producers imported other sparkling wines and passed them as true Champagne
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
18
Q
Why did the growers revolt in 1911?
A
Conspiracies amongst producers to drive down Champagne grape prices, fraud sourcing from elsewhere
19
Q
What devastated Champagne’s vineyards from 1914-1918?
A
World War I
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
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”
22
Q
What landed François Taittinger in jail during WW2?
A
He passed off inferior wines as “Reserved for the Wehrmacht”
23
Q
The Commission de Châlons was used as framework for what broader and modern consortium?
A
Comité Interprofessional du Vin de Champagne (CIVC)
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
25
What is the modern role of the Comité Interprofessional du Vin de Champagne (CIVC)?
A powerful force in the complex mediation between the large Champagne houses and the numerous smaller growers from whom they source grapes
26
The Contrôle des Structures prohibits any firm from what?
farming more than fifteen owned or rented hectares
27
Today, merchant houses own what % of Champagne's vineyards?
just over 10%
28
What were the effects of the inaugural 1921 vintage of Moët et Chandon’s “Dom Pérignon”?
many houses started to release a tête de cuvée, or prestige cuvée—a premier bottling often carrying a vintage date
29
What did the INAO decide to change in Champagne in 2009?
In order to meet the burden of demand, they broadened the appellation’s area—the first major change since 1927
30
In 2009 the number of villages that can grow grapes for the appellation has increased to what?
from 319 to 357
31
The region of Champagne is located along what parallel?
the 48th parallel
32
What is the mean annual temperature of Champagne?
only 50°F (meaning variable ripening/quality, so blending is necessary)
33
What are concerns for the Champenoise in the cold, Atlantic-influenced climate?
Frost, rain, fungal disease and hail are serious concerns for growers
34
Rain often interrupts flowering, resulting in what?
a "bouvreux", or second crop, that rarely ripens and is left on the vine.
35
Porous, belemnite chalk subsoil is pushed to the surface on the appellation’s slopes, providing what?
It absorbs heat to protect the vines at night and providing excellent drainage in the wet climate
36
Belemnite chalk is derived from what?
the fossilized remains of millions of extinct cephalopods
37
Belemnite chalk has a high proportion of what?
high limestone content, which allows vine roots to dig deeply and is linked to increased acidity
38
What layer of soil characterizes the valley vineyards?
A second layer of micraster chalk, named for an extinct sea urchin
39
The Champagne region is renowned for its huge network of what?
cellars carved out of the chalk and limestone subsoil, which provides a perfect natural storage environment of 53-54° F
40
A thin layer of what covers much of the chalk in Champagne?
A thin layer of clay and sand
41
What is the dominant soil type in the Aube to the south?
clay
42
What are the shreds of blue plastic scattered throughout Champagne's vineyards?
"Les bleus de ville," remnants of bags used to ship composted trash
43
What practice was outlawed in 1998?
Composting, since the portion of inorganic and toxic waste grew over time
44
What are the origin's of the name Pinot Meunier?
“miller’s” Pinot, named for the dusty appearance of its leaves
45
What does Chardonnay, PN & PM provide to the blends?
Chard provides elegance and longevity, PN supports the wine’s structure, richness and body, PM lends a youthful fruitiness and approachability
46
In select areas, what other grapes are authorized for Champagne AOP production?
Pinot Blanc Vrai (“true” Pinot Blanc, a white form of Pinot Noir), Arbane, Pinot Gris, and Petit Meslier
47
Yields are adjusted yearly in Champagne, but they are around what?
HIGH! 82hl/ha
48
In the vineyard, what four pruning methods are permitted?
Cordon de Royat, Chablis, Vallée de la Marne, and Guyot (double and simple).
49
Average vine age is around what?
twenty years, as the lowered productivity of old vines is undesirable to most houses in Champagne.
50
In 1992, the CIVC set a limit of what for the pressing of grapes?
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
51
Many of the major houses in Champagne are located where?
City of Reims and the smaller towns of Épernay and Aÿ
52
The Aube is also known as what?
Côte des Bars
53
Chardonnay is planted on what aspect of the slopes in the Côte des Blancs?
Southeast- and east-facing slopes
54
What is the dominant grape in the Montagne de Reims and the Aube?
Pinot Noir
55
What is the dominant grape in the Côte de Sézanne and Côte des Blancs?
Chardonnay
56
Where is Pinot Meunier heavily cultivated and why?
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.
57
The vineyards of the Montagne de Reims are divided between what-facing slopes?
surprisingly, divided between south- and north-facing slopes
58
The plain beneath the northern Montagne de Reims is too cold for viticulture, so where are plantings dominant?
The higher slopes of the region’s plateau enjoy a pocket of warm air that allows the grapes to ripen
59
Cru status is awarded to what in Champagne?
to entire villages in Champagne, rather than individual vineyards or properties. However, the areas authorized for cultivation within each commune are strictly defined
60
Currently, there are how many grand and premier crus?
17 villages/grand cru status & 42/premier cru, according to their ranking in the Échelle de Crus
61
What does the CIVC regulate?
the size of harvests, authorizes blocage and deblocage, and safeguards the protected designation of Champagne
62
What is blocage and deblocage?
Respectively the reserve and release of wine stocks for use in future vintages
63
Until what year did the CIVC set the price of grapes through the Échelle de Crus?
Until 1990
64
What is the Échelle de Crus? (scale of crus)
a percentile system by which the villages, or crus, of the Champagne appellation are rated
65
What is the scaling in the Échelle de Crus?
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
66
What are the only premier cru villages with a 99% ranking?
Mareuil-sur-Ay in the Vallée de la Marne and Tauxières in Montagne de Reims
67
Villages with a rating below 90 are simply what?
Crus
68
Originally, the Échelle de Crus was a true percentile system, when did this change?
in 1985 a revision set the minimum rating of the scale at 80
69
Until 1990, a village’s échelle rating represented what?
the set percentage of price that a grower could receive for fruit
70
Today, what is the role of the CIVC?
To recommend, rather than regulate pricing, and supervises the exchange between growers and Champagne houses in order to promote fairness
71
What are the Grand Crus of the Montagne de Reims? (North to South)
Sillery, Puisieulx, Beaumont-sur-Vesle, Verzenay, Mailly, Verzy (added in 1985), Louvois, Bouzy, Ambonnay
72
What are the Grand Crus of Vallée de la Marne?
Aÿ, Tours-sur-Marne
73
What are the Grand Crus of the Côte des Blancs?
Chouilly (added in 1985), Oiry (added in 1985), Cramant, Avize, Oger (added in 1985), Le Mesnil-sur-Oger (added in 1985)
74
Every bottle of Champagne bears a series of digits called what?
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.
75
What does NM mean on a Champagne label?
(Négociant Manipulant)
76
What houses fall under the same LVMH corporate parentage?
Moët et Chandon, Krug, Veuve Clicquot Ponsardin, and Mercier
77
What does RM mean on a Champagne label?
(Récoltant Manipulant): grower-producer, 95% of the grapes must originate in the producer’s own vineyards.
78
What does CM mean on a Champagne label?
(Coopérative Manipulant): A growers’ co-operative that produces the wine under a single brand.
79
What does RC mean on a Champagne label?
(Récoltant Coopérateur): A grower whose grapes are vinified at a co-operative, but sells the wine under his own label
80
What does SR mean on a Champagne label?
(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
What does ND mean on a Champagne label?
(Négociant Distributeur): A middleman company that distributes Champagne it did not make.
82
What does MA mean on a Champagne label?
(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
What is the division of vin de cuvée & vin de taille?
vin de cuvée (the first 2,050 liters), vin de taille (the following 500 liters)
84
What is the third extraction in champagne pressing?
the rebêche, is required by law and must comprise 1-10% of the total (used for distillate, not Champagne)
85
After pressing, what does the juice undergo?
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
The must often is tampered with in what way?
Chaptilized
87
After the Champagne must undergoes 1st fermentation what is the result?
A high-acid base wines (vins clairs) with an approximate alcohol content of 11%
88
What do the base wines usually undergo?
malolactic fermentation, although this is not a universal practice
89
Base wines will generally be clarified through what?
fining, filtering, or centrifuge
90
After the assemblage and cold stabilization, the blend will be racked and bottled with the addition of what?
liqueur de tirage, a mixture of still wine, yeasts, sugar, and fining agents that will serve to ignite the second fermentation
91
What is another name for the second fermentation?
prise de mousse, is the heart of the Méthode Champenoise
92
What is each bottle affixed with after the liqeur de tirage is added?
A crown cap (equipped with a bidule, a plastic capsule that will serve to capture the sediment during remuage) or a cork
93
How long does secondary fermentation last, traditionally?
up to 8 weeks
94
During secondary fermentation, what does the alcohol and pressure raise to in bottle?
alcohol rises approx. 1.2-1.3%, & the CO2 creates a pressure inside the bottle of 5-6 atmospheres
95
During the second fermentation, how are the bottles usually stored?
horizontally “sur latte”
96
What is Autolysis?
The breakdown of dead yeast cells, forms sediment, or lees, in the bottle as second fermentation occurs
97
What is the minimum amount of time NV Champagnes spend on the lees?
a minimum of 12 months is required for non-vintage wines—prior to their removal from the bottle through dégorgement
98
How has the preparations for dégorgement changed over time?
pointage->remuage (into bidule)
| remuer->gyropalette
99
How do the bottles remain prior to dégorgement?
in the upside-down vertical position (“sur pointe”)
100
Which wine is kept "sur pointe" for an unusually long period of time?
Bollinger’s “RD” (“Récemment Dégorgé”) is kept sur pointe for a number of years, and only disgorged upon order
101
What is the modern method of dégorgement?
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
What was an older method of dégorgement?
dégorgement à la volée, utilizes the same principle; however, without freezing the sediment excess wine is invariably lost along with it
103
After dégorgement, the bottles are then topped off with what?
dosage, or liqueur d’expédition, a liquid mixture of sugar syrup and wine
104
Extra Brut
0-6 grams per liter
105
Brut
0-12 grams per liter (Pre-2010: 0-15 g/l)
106
Extra Dry
12-17 grams per liter (Pre-2010: 12-20 g/l)
107
Sec
17-32 grams per liter (Pre-2010: 17-35 g/l)
108
Demi-Sec
32-50 grams per liter (Pre-2010: 33-50 g/l)
109
Doux
50+ grams per liter
110
After the addition of dosage, the bottle is secured with what?
a cork and six half-twists of a muselet, or wire cage
111
Aging requirements for NV and Vintage Champagne?
NV- min of 15 months (including the period of lees aging), Vintage- 36 months
112
Why is bottle aging usually critical?
Apparent sulfur and youthful austerity can make recently bottled Champagne less rewarding
113
For bottle sizes larger than a Jeroboam and smaller than a half bottle what method is permitted?
the Transvasage, or Transfer, method
114
Describe the Transfer method.
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
Name bottle sizes up to a Magnum
Quarter Bottle (Piccolo) 187 ml
Half Bottle (Demi) 375 ml
Bottle 750 ml
Magnum 1.5 L (2 bottles)
116
Name bottle sizes greater than a Magnum
```
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
Describe a Non-Vintage (NV) style of Champagne
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
Describe a Vintage style of Champagne
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
Blanc de Blancs
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
Blanc de Noirs
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
What remains a benchmark bottling for a single-vineyard Champagne?
Philipponnat’s “Clos de Goisses”, originally released for the 1935 vintage from one of the few walled vineyards of the region
122
What is so unusual about single-vineyard Champagne?
the style represents a stark departure from the blending philosophy of the region.
123
How did the Special Club Prestige Cuvée begin?
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
What is the Club Trésors today?
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
How is Rosé Champagne commonly made?
The traditional saignée method, in which the wine gains its hue through extended skin contact, is less common than blending.
126
Champagne is the only AOP in France that allows what in Rosé winemaking?
a rosé to be produced by blending red and white wine.
127
What are the General Rules for Membership for the Club Trésors?
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
What are the Rules for "Special Club" Wines?
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
What does the Coteaux Champenois AOP allow?
Blanc, Rose, Rouge STILL wines
130
What grapes are allowed in Coteaux Champenois AOP wines?
Chardonnay, Pinot Noir, Meunier, Arbane, Petit Meslier, Pinot Blanc, Pinot Gris
131
What does Rosé des Riceys AOP allow?
Rosé (tranquille): 100% Pinot Noir from Les Riceys in The Aube department
132
What are some of the best villages of The Aube?
Les Riceys, Avirey-Lingey
133
What are some of the best villages of Cote de Sezanne?
Bethon, Villenauxe-la-Grande
134
The vineyards of the northern Montagne de Reims that face north would not ripen were it not for what fact?
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
What are the styles of champagne from the north/south Montagne de Reims?
Generally darker-coloured, bigger-bodied wines in North, the South have a deeper flavour, more aromatic character and a greater finesse
136
What are the styles of wines produced in the Valle de la Marne?
Essentially easy-drinking, fruity and forward wines from high proportions of Pinot Meunier.
137
What are the wines from Cote de Sezanne like?
favours chardonnay but frutier than Cotes de Blancs, less finesse, can be exotic and musky
138
What is the climate of Champagne greatly influenced by?
The Atlantic
139
A maximum _____ % of a year's total harvest may be sold as vintage Champagne.
80%
140
What is vin de cuvée?
The first 2,050 liters to be extracted from 4,000 kg of grapes
141
Rosé de Riceys AOP wines are produced in which region?
Côte des Bars
142
When was the CIVC formally established?
1941
143
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.
pointage
144
Name some members of the Special Club
José Michel, Marc Hébrart, Pierre Gimonnet, Paul Bara, Gaston Chiquet, Larmandier Père et Fils, J. Lassalle
145
What Champagne Grand Crus were added after 1985?
Verzy, Chouilly, Oiry, Oger, Le Mesnil-sur-Oger
146
Name houses based in Aÿ
Ayala, Bollinger, De Meric, Deutz, Gosset
147
Name houses based in Épernay
Boizel, De Castellane, De Venoge, Alfred Gratien, Moët et Chandon, Perrier-Jouët, Pol Roger
148
Prestige Cuvées of Bollinger
"La Grande Année", "R.D.", "Vieilles Vignes Françaises" (100% Pinot Noir, 1969 1st vintage)
149
Prestige Cuvées of Deutz
"Cuvée William Deutz" (Blanc/Rosé), "Amour de Deutz" (100% Chardonnay,1993) "Cuvée William Deutz" (PN, Chard, PM)
150
Prestige Cuvée of Gosset
"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
Prestige Cuvée of Jacquesson
"Grand Vin Signature" 1981 (discontinued after 2002 vintage)
152
Prestige Cuvée of Laurent-Perrier
"Grand Siècle" (typically NV), 50% Chardonnay,
| 50% Pinot Noir (approx.) first NV wine released in 1960
153
Prestige Cuvée of Perrier-Jouët
"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
Prestige Cuvée of Pol Roger
"Cuvée Sir Winston Churchill" Pinot Noir, Chardonnay 1975
155
Prestige Cuvée of Pommery
"Cuvée Louise" (Brut and Brut Rosé), Brut: 60% Chardonnay,
| 40% Pinot Noir
156
Prestige Cuvée of Louis Roederer
"Cristal" (Brut and Brut Rosé) Brut: 55% Pinot Noir,
| 45% Chardonnay (approx.), 1876 (not available commercially until 1945) Rosé: 1974
157
Prestige Cuvée of Ruinart
"Dom Ruinart" (Blanc de Blancs and Rosé) Rosé: 85% Chardonnay, 15% Pinot Noir, Dom Ruinart: 1959,Rosé: 1966
158
Prestige Cuvées of Taittinger
"Comtes de Champagne" (Blanc de Blancs and Rosé- 70% PN, 30% Chard) "Taittinger Collection" (50% Chard 50% PN) CdC: 1952, Collection: 1983
159
Prestige Cuvée of Veuve Clicquot-Ponsardin
"La Grande Dame" (Brut and Brut Rosé) Brut: 60-65% Pinot Noir, 30-35% Chardonnay Brut: 1969, Rosé: 1988
160
Prestige Cuvée of Chartogne-Taillet (Merfy)
"Fiacre" 60% Chardonnay, 40% Pinot Noir
161
Name some CM producers
Nicolas Feuillatte, Jacquart, Mailly Grand Cru
162
What are the main 14 houses of Reims?
Heidsieck Monopole, GH Mumm, Palmer, Krug, Lanson, Veuve Clicquot Ponsardin, Louis Roederer, Piper-Heidsieck, Charles Heidsieck, Tattinger, Ruinart, Vranken-Pommery, Henriot, Jacquart
163
What are the 7 main houses of Epernay?
Moet &Chandon, Perrier-Jouet, de Venoge, Pol Roger, Demoiselle, de Castellane, Mercier
164
Which grape is the most planted in Champagne?
Pinot Noir, around 38% of vineyards
165
Name some great producers from the Côte des Blancs
Pierre Gimonnet et Fils or Varnier-Fanniere
166
What are the best vineyards in the Vallée de la Marne outside of the Grand Crus near the Montagne de Reims?
Dizy, Cumières and Hautvillers which overlook Épernay to the south
167
What are some great producers in the Vallée de la Marne?
Gaston Chiquet, Geoffroy, Goutorbe, and Marc Hebrart of
168
What are some great producers in the Montagne de Reims?
Lallement and Pehu-Simonet
169
The Côte de Sézanne region extends south from the Côte des Blancs much like what other regions?
the Côte Chalonnaise continues from the Côte d’Or in Burgundy
170
What winemakers are making serious/delicious Champagne in the Aube/Côte des Bar?
Cédric Bouchard, Vouette et Sorbée, Jacques Lassaigne, Dosnon & Lepage
171
Name a producer in the Côtes de Sezanne
Thierry Triolet (Bethon)
172
Name some producers in Le Mesnil-sur-Oger
Guy Charlemagne, Delamotte, Philippe Gonet, Salon, Pierre Péters, Pierre Moncuit
173
Name some producers in Avize
Agrapart, Jacques Selosse, De Sousa, Franck Bonville, Varnier Fannière
174
What cru premier cru is famous for Clos des Goisses?
Mareuil-sur-Aÿ
175
Name some Ambonnay producers
H.Billot, René-Henri Coutier, Paul Dethune, Egly-Ouriet, Marie-Noelle Le dru
176
Name some Bouzy producers
Paul Bara, Paul Clouet, Benoît Lahaye, Camille Savès, Jean Vesselle
177
Prior to remuage, bottles are kept in a horizontal or sur _ postion
latte
178
Belemnite and __, named for fossilized sea urchins, are the 2 main types of chalk soils in Champagne
micraster
179
Mareuil-sur-Ay and __ are the only 2 premier cru villages rated 99% in the échelle de crus
Tauxieres
180
When was the CIVC formally established?
1941
181
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
pointage
182
Name the 2 main grand crus of the Côte des Blancs
Avize
| le Mesnil-sur-Oger
183
Describe Avize
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
Describe le Mesnil-sur-Oger
1985 in Grand Cru, long rated at 99%, outstanding for age & chardonnay. (Proudcers: Guy Charlemagne, Delamotte, Philippe Gonet, Salon, Pierre Péters, Pierre Moncuit)
185
Describe eastern portion of the Valle de la marne
there is more limestone and Pinot Noir thrives here
186
Pinot Meunier works well in the Valle de la marne due to-
wet clay soils and the fact that it is the most frost resistant
187
What runs throughout the Valle de la marne?
The Marne river
188
Name the main crus of the Valle de la marne
Épernay, Ay, Mareuil-sur-Ay
189
Describe Épernay
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
Describe Aÿ
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
Describe Mareuil-sur-Aÿ
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
Name the important crus of the Montagne de Reims
Reims, Ambonnay, Bouzy, Verzenay
193
Describe Reims
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
Describe Ambonnay
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
Describe Bouzy
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
Describe Verzenay
Rich pinot based wines, backbone for bollinger
