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Champagne Flashcards

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0
Q

Five districts of Champagne

A

Montagne de Reims, Vallee de la Marne, Cotes des Blancs, Cote de Sezanne, Cotes de Bars (the Aube).

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1
Q

Where major Champagne houses are located

A

City of Reims, Epernay and Ay

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2
Q

What grape predominant in Montagne de Reims and Aube

A

Pinot Noir

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3
Q

Predominant grape in Cote de Sezanne and Cotes de Blancs

A

Chardonnay

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4
Q

Predominant grape of Vallee de la Marne

A

Meunier

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5
Q

According to Echelle de Crus how many grand and premier crus in Champagne?

A

17 grand and 42 premier

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6
Q

What is CIVC?

A

Regulatory body between growers and producers, oversees production methods and promotion of Champagne

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7
Q

What premier crus have 99 per cent ranking of Echelle de Crus?

A

Mareuil-sur-Ay in Vallee de la Marne and Tauxieres in Montagne de Reims

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8
Q

What is NM means in Champagne

A

Negociant Manipulant. House that purchases grapes and base wine from growers and might have their own vineyards. Moët et Chandon, Louis Roederer, Veuve Clicquot Ponsardin, Billecart-Salmon, Lanson, Taittinger, Pol Roger, Perrier-Jouet, Mumm, Laurent-Perrier.

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9
Q

What RM means in Champagne

A

Recoltant Manipulant. Grower-producer. 95% of grapes must originate in the producers own vineyard

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10
Q

What is CM means in Champagne

A

Cooperative Manipulant . Growers co-operative that produces wine under single brand

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11
Q

What RC means in Champagne

A

Recoltant Cooperateur. Grower whose grapes are vinified at a Co-operative, but sells wine under their own label

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12
Q

What is SR in Champagne means

A

Societe de Recoltants. Firm, not co-operative set up by union of often related growers who shares resources to make their wines and collectively market several brands

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13
Q

What does ND means in Champagne

A

Negociant Distributeur. Middleman company that distributes Champagne it didn’t make

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14
Q

What does MA means in Champagne

A

Marque d’Acheteur. Buyers own brand, often large supermarket chain or restaurant that purchase Champagne and sells it under their own label

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15
Q

What is the limitation on exctraction of the grapes?

A

102 liters from 160kg or2550 liters from4000 kg

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16
Q

Name 2 parts of extracted juice in champenoise method

A

Vin de cuvée (first 2050 liters) and vin de taillee (last 500 liters), rebeche required by law and must comprise 1-10% of the total it used for distillate.

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17
Q

Define assemblage

A

Blending of the base wine

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18
Q

Define debourbage

A

Settling of the juice after pressing

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19
Q

Define vin clairs

A

High acid base wine in champagne method around 11% alcohol

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20
Q

Define liqueur de tirage

A

Mixture of still wine, yeasts, sugar and fining agents that will serve to ignite second fermentation

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21
Q

Define prise de mousse

A

Second fermentation

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22
Q

Define bidule

A

Plastic capsule that will serve to capture sendiment during remuage

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23
Q

What is the pressure inside bottle of champagne

A

5 to 6 atmosphers

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24
Q

Define sur latte

A

Storing bottle of champagne horizontally

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25
Q

Define pointage in champagne production

A

Each bottle would be briskly shaken in order to prevent the sendiment from sticking to the sides of the bottle

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26
Q

Define remuage in champagne production

A

Riddling, which manipulates the sendiment in to the neck bidule through sharp twists

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27
Q

Define pupitre in champagne production

A

Two large wooden planks fastened together in an upright A shape

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28
Q

Define gyropalette in champagne production

A

Automated device for remouge which holds 504 bottles

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29
Q

Define sur pointe in champagne production

A

Upside down vertical position of the bottle after remuage

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30
Q

Define dosage or liqueur d’expedition in champagne production

A

Liquid mixture of sugar syrop and wine

31
Q

Sweetness level of extra brut champagne

A

Pre 2010 0-6 g per l, current 0-6 g per l

32
Q

Sweetness level of brut champagne

A

Pre 2010 0-15 g per l, current 0-12 g per l

33
Q

Sweetness level of extra dry champagne

A

Pre 2010 12-20 g per l, current 12-17 g per l

34
Q

Sweetness level of sec champagne

A

Pre 2010 17-35 g per l, current 17-32 g per l

35
Q

Sweetness level of Demi-sec champagne

A

Pre 2010 33-50 g per l, current 32-50 g per l

36
Q

Sweetness level of Doux champagne

A

Pre 2010 50+ g per l, current 50+ g per l

37
Q

Another name of wire cage of the champagne

A

Muselet

38
Q

Aging requirement for NV champagne

A

Must remain in the bottle in the cellar 15 months including period on lees

39
Q

Aging requirement for Vintage champagne

A

36 months in the cellar

40
Q

Define transvaage or transfer method and what bottle size it is permitted

A

Remuage unnecessary as wine disgorged in to pressured tank and filtered. Dosage is added and the wine transferred to a clean bottle under pressure. Bottle sizes - larger then Jeroboam or smaller than half bottle

41
Q

Size of quarter bottle ( Piccolo)

A

187 ml

42
Q

Size of half bottle (Demi)

A

375 ml

43
Q

Size of bottle

A

750 ml

44
Q

Size of magnum

A

1.5 l or 2 bottles

45
Q

Size of Jeroboam

A

3 L or 4 bottles

46
Q

Size of Rehoboam

A

4.5 L or 6 bottles. Discontinued in 1989

47
Q

Size of Methuselah

A

6 L or 8 bottles

48
Q

Size of Salamanazar

A

9 L or 12 bottles

49
Q

Size of Balthazar

A

12 L or 16 bottles

50
Q

Size of Nebuchadnezzar

A

15 L or 20 bottles

51
Q

Size of Solomon

A

18 L or 24 bottles

52
Q

Name for Solomon bottles in Bordeaux

A

Melchior

53
Q

Describe NV champagne

A

Generally brut in style. Represents house’s signature style. Makes up three-quarters of the market

54
Q

Describe vintage champagne

A

100% of blend must come from the stated vintage , yet maximum 80% of the years harvestmay be sold as Vintage champagne. Usually brut in style

55
Q

Describe Blanc de Blancs

A

100% Chardonnay required but not always sourced from Cotes de Blancs. Maybe Vintage or NV.

56
Q

Describe Blanc de Noirs

A

White wine produced from black grapes

57
Q

Describe Prestige Cuvée (Tete de Cuvée)

A

Finest and most expensive bottling. Usually released in superior vintages. May go traditional processes as riddling by hand, barell fermentation. Maybe Blanc de Blancs, Blanc de Noir or rose. Examples Dom Perignon, Taittinger Comtes de Champagne, Louis Roederer Crystal, Laurent-Perrier Grande Siècle , Perrier-Jouet Belle Époque , Pol Roger Cuvée Sir Winston Churchill, Ruinart Dom Ruinart and Veuve Clicquot -Ponsardin La Grande Dame

58
Q

Describe Single Vineyard Champagne

A

Maybe produced by large house or small grower and maybe advertised as prestige cuvée. Not required to carry vintage date

59
Q

Describe special club prestige cuvée

A

Originated in 1971 with a dozen growers-producers. Estate-bottled, vintage-dated represents pinnacle of each growers style and production. Share identical design. Current members include Marc Hebrart, Pierre Gimmonet, Paul Bara, J.Lassalle and Gaston Chiquet

60
Q

Describe Rose Champagne

A

, Vintage, NV or prestige cuvée maybe produced in pink version. Saignee method is less common than blending. Champagne is the only AOP allowing blending

61
Q

Describe still wines of Champagne

A

Coteaux Champenoise and Rose de Riceys are still wine appellations within Champagne. Coteaux Champenoise covers red, white and rose from entire appellation. Rose de Riceys reserved for 100% Pinot Noir rose wines in Les Riceys Cru village in Aube

62
Q

Name 7 AOP regions for Cremant wines produced by traditional method

A

Cremant de Bordeaux, Cremant de Bourgogne, Cremant de Loire, Cremant de Limoux, Cremant de Die, Cremant de Jura, Cremant d’Alsace

63
Q

Limit of pressing for Cremant

A

100 liters from 150kg, , 2666 liters from 4000kg

64
Q

Name other regions for traditional method sparkling wines

A

Vouvray, Montlouis-sur-Loire, Saumur, Vin de Savoie and Seysell. They will be labeled mousseux for full sparkling and petillant for lightly sparkling

65
Q

International sparkling wines

A

in Italy, Lombardy within Franciacorta and Oltrepo Pavese Metodo Classico. Spain Cava, Germany Sekt, England is a new frontier: white cliffs of Dover represents continuation of the chalk of Champagne, Nyerimber and Ridgeview leD the way. America west coast - Carneros, Napa, Anderson Valley, Willamette Valley, Washington. Cap Classique is in South Africa

66
Q

Describe method Ancestrale

A

Also known as method rurale. Oldest process. Single fermentation begins in tank, but the wines is transferred to bottles before process is complete, liqueur de tirage is unnecessary. Yeast continue to ferment in bottle, dosage is not allowed. Typically wine filtered and rebottled in clean glass prior selling. Examples Bugey Cerdon, Clairette de Die Methode Dioise Ancestrale, Gaillac Mousseux Methode Gaillacoise

67
Q

Describe charmat method, cuve close, tank method

A

Developed by Eugene Charmat in early 20th century. After first fermentation liqueur de tirage added and second fermentation occurs in pressured enamel-lined tank or autoclave over few days. Wine is chilled after that and arrest fermentation, then wine filtered and bottled usually with dosage.bubbles are bigger than traditional method.

68
Q

Describe continuous method/ Russian method

A

Developed in USSR, similar to tank method, but based wine pumped thru a series of interconnected tanks while undergo second fermentation. Liqueur de tirage constantly added to the wine and lees accumulated in the first several tanks offering higher degree of autolyzed flavors than standard tank method. The majority of German Sekt produced by tank or Russian method

69
Q

Describe carbonation method

A

Cheapest, simple injection of CO2 into still wine

70
Q

Parallel of Champagne

A

48th

71
Q

Define bouvreux in champagne

A

Second crop, which is left on the vine

72
Q

Soil of Champagne

A

Belemnite chalk pushed tithe too, has high limestone content, second layer micraster chalk characterizes valley vineyards, clay predominant in Aube

73
Q

Other grapes allowed in Champagne

A

Pinot Blanc Vrai, Arbane, Pinot Gris, Petit Meslier

74
Q

Allowed pruning methods in Champagne

A

Cordon de Royat, Chablis, Valle de la Marne, Guyot double or single

France (6 decks)

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