Champagne Flashcards
1
Q
Methode Champenoise
A
Process involving secondary fermentation in the bottle. Name is protected by the EU and may only be applied to this method in the Champagne AOP.
2
Q
Traditional Method/ Classic Method
A
Wines made elsewhere but in the fashion of Champagne
3
Q
What were Dom Perignon’s contributions to modern Champagne?
A
Assemblage (blending) and viticulture
4
Q
What position did Dom Perignon hold while he struggled with the problem of natural refermentation?
A
Cellar master at Abbey of Hautvillers from 1668 to 1715
5
Q
When did the English transfer Champagne from cask to stronger, coal fired glass?
A
Late 17th century. Likely the first to enjoy true sparkling Champagne
6
Q
Mousseux
A
Effervescence. The word first appeared next to the wines of Champagne in 1724.
7
Q
Petillant, Demi-mousseux, Grand Mousseux
A
Increasing levels of effervescence
8
Q
How long have there been vineyards in the Champagne region?
A
Since the 5th century
9
Q
Gosset
A
Oldest Champagne house still in operation today, founded in 1584 as a still wine producer
10
Q
What is the oldest Sparkling Champagne House
A
Ruinart, established 1729
11
Q
What process was Madame Barbe-Nicole Ponsardin famous for pioneering?
A
Remuage, ridddling. This procedure allows sediment to be removed easily from a bottle during degorgement (disgorgement)
12
Q
Jean Antoine Chaptal
A
French chemist who identified the relationship between sugar and fermentation in 1801
13
Q
Andre Francois
A
Pharmacist whose measurement of the precise amount of sugar required to induce secondary fermentation without breaking the bottle
14
Q
Who put the first Brut Champagne on the market and in what year?
A
Pommery in 174
15
Q
What year was the Champagne region delimited
A
1908, further defined production and viticulture means in 1927
16
Q
The Commission de Chalons
A
Consortium of growers and merchants formed in 1935 to develop quality standards and regulate pricing
17
Q
1911 riots
A
Aube vignerons after they were excluded from region in 1908 delimitation
18
Q
What year did Champagne become an AOC
A
- Remains only AOC/AOP that does not need to include AOC or AOP on the label
19
Q
CIVC
A
Comite Interprofesional du Vin de Champagne (CIVC), formed in 1941 to protect industry against Nazis
20
Q
What is the purpose of the CIVC
A
Mediate between the large Champagne houses (are 10% of the vineyards due to prohibtion by firm of owning or farming more than 15 hectares) and smaller growers (20,000)
21
Q
What was the first tete de cuvee
A
1921 Moet de Chandon “Dom Perignon”
22
Q
What portion of sparkling wines of the world are Champagne
A
1 in 12
23
Q
How many villages can grow grapes for Champagne
A
357, up from 319 with 2009 INAO decision to increase appellation area
24
Q
Name the two main types of soil found in Champagne
A
Belemnite chalk and micraster
25
Belemnite Chalk
absorbs heat to protect vines at night and provides excellent drainage in the wet climate, has high limestone content, roots dig deep and increase grape acidity
26
Aube main soil type
Clay
27
Les bleus de ville
Blue plastic bags left over from history of recycled Parision garbage used to fertilize vineyards
28
Name the three main grapes authorized for Champagne production
Pinot Noir, (38%) Pinot Meunier, (32%) Chardonnay (30%)
29
What supporting grapes are authorized for Champagne AOP production
Pinot Blanc "Vrai", Pinot Gris, Arbane, Petit Meslier
30
What are the regulated yields allowed in Champagne
82 hl/ha
31
What four pruning methods are permitted in Champagne
Cordon de Royat, Chablis, Vallee de la Marne, Guyot (double and single)
32
What is the limit on grape pressing yields in Champagne
102 liters of must for every 160 kg of grapes, or 2,550 liters per 4000 kg
33
Marc of grapes is what?
4,000 kg, the amount held in a traditional Coquard basket press
34
The main towns of Champagne
Reims, Epernay and Ay
35
How many villages are authorized to grow grapes in Champagne
357
36
What are the five authorized districts of Champagne
Montagne de Reims, Vallee de la Marne, Cote des Blancs, Cote de Sezanne, Aube (Cote de Bar)
37
Main grapes of Montagne de Reims
Pinot Noir
38
Main grape of Aube
Pinot Noir
39
Main grape of Cote de Sezanne
Chardonnay (almost exclusively on the SE and East facing slopes of Cote de Blancs)
40
Main grape of Vallee de la Marne
Pinot Meunier, its tendency to bud late and ripen early is prized in this frost prone area
41
What direction do vineyards face in Montagne de Reims
Surprisingly, both North and South. Higher slopes of norh have a pocket of warm air that allows for ripening
42
How is cru status awarded in Champagne
To entire villages, areas for cultivation in each are strictly defined. 17 grand cru villages, 42 premier cru
43
Blocage and deblocage
Reserve and release of wine stocks for use in future vintages
44
Echelle de Crus
percentile system by which villages (cru) of appellation are rated (100 grand cru, 90-99 premier cru, 90 and below cru)
45
What are the only premier cru villages with a 99% ranking
Mareuil-sur-Ay in Vallee de la Marne and Tauxieres in Montagne de Reims
46
Negociant Manipulant (NM)
Large houses that purchase grapes or base wine from grower (eg Moet, Roederer, Veuve, Taittinger)
47
Recoltant Manipulant (RM)
Grower-producer who makes champagne from estate-grown vineyards (95% fruit must be from their vineyard)
48
Cooperative Manipulant (CM)
Growers co-operative that produces wine under single brand
49
Recoltant Cooperateur (RC)
Grower whose grapes are vinified at a coop, but sell wine under his own label
50
Societe de Recoltants (SR)
Firm, not a co-op, set up by growers union, to make wines and market several brands
51
Negociant Distributeur (ND)
Middleman distributes others' Champagne
52
Marque d' Acheteur (MA)
Buyer's own brand,, often large chain, buys Champagne and then markets under its own label
53
Grape extraction limitations
102 liter from 160 kg of grapes; 2,550 liters from 4000 kg
54
Vin de cuvee
First 2,050 liters of extracted juice
55
Vin de taille
Second 500 liters of extracted juice after vin de cuvee
56
Rebeche
Third extraction of juice from press, required by law. Must comprise 1-10% of the total. Used for distillate, not Champagne.
57
Debourbage
Settling of juice after being pressed, at cool temperature for 8 to 15 hours
58
Bourbes
Solids remaining in must after pressing that will be removed by racking prior to fermentation
59
Where does primary fermentation occur in Champagne wine making
Stainless steel or oak used barrels
60
Liqueur de tirage
Mixture of still wine, yeasts, sugar and fining agents
61
Prise de mousse
Secondary fermentation in the bottle, heart of the Champagne method
62
Bidule
Plastic capsule that captures sediment during remuage
63
Sur latte
How the bottles are stored (horizontally) during second fermentation
64
Autolysis
Breakdown of dead yeast cells; form sediment in the bottle as second fermentation occurs
65
How long must non vintage wines be aged on the lees prior to disgorgement
12 months
66
Pointage
Producers used to shake the bottle in order to prevent the sediment from sticking to the sides of the bottle, no longer done
67
Remuage
Riddling. Process by which bottles are fractionally turned and tilted over eight weeks to collect sediment in bottle neck
68
Pupitre
two large wood planks in upright A shape, with sixty angled holes cut into each plank of wood
69
Gyropalette
Modern Spanish invention that holds 504 bottles and has replaced hand riddling
70
Sur pointe
Upside down vertical position for bottles before degorgement
71
Degorgement a la volee
Crown cap removed along with sediment before dosage is added
72
Degorgement a la glace
Dipping neck of bottle into freezing brine solution; bottle is then turned upright and the force of internal pressure expels semi-frozen sediment as crown cap is removed
73
Dosage
Liqueur d'expedition, liquid mixture of sugar syrup and wine added after wine is fully fermented to total dryness after secondary fermentation
74
Sweetness levels for Champagne
Nature, Extra Brut, Brut, Extra Dry, Sec, Demi-Sec, Doux
75
Sweetnes numbers in Champagne
0-6,0-12,12-17,17-32,32-50, 50+ grams per liter
76
Muselet
Wire Cage
77
How long must non-vintage wines remain in the cellar
15 months
78
How long must vintage wines remain in the cellar
36 months
79
Transfer method
Recommended for larger bottles, remuage is not needed, as wine is disgorged into pressurized tank and filtered
80
Jeroboam
3L, or 4 bottles
81
Non vintage
Brut in style usually, cuvee is house's signature style, blend for consistency
82
Vintage
100% of blend must come from stated vintage, but only 80% of that harvest can be sold as vintage, declared in better houses only in best years
83
Blanc de Blanc
100% Chardonnay required; not always sourced from Cotes de Blancs, may be NV or Vintage.
84
Blanc de Noirs
White wine produced solely from black grapes
85
Prestige Cuvee (tete de cuvee)
Most expensive bottling; typically vintage dated and aged for several years before release, only released superior years and utilize traditional vinification procedures
86
Single Vineyard Champagne
By large house or small grower-producer; not required ot have vintage, though they do, opposite of blending philosophy of the region
87
Special Club Prestige Cuvee
1971, dozen smaller grower-producers, promoted their product with identical packaging as lacked marketing budgets. Estate bottled, vintage dated, pinnacle of individual grower's style and production
88
Rose Champagne
NV, Vintage and Prestige Cuvee can be produced as rose; Saignee is less common than blending. Only AOP that allows blending of red and white wine to make Rose
89
Coteaux Champenois
Still wine appellation that covers red white and rose wines
90
Rose de Riceys
Still wine appellation for 100% Pinot Noir rose wines from Les Riceys in the Aube
91
How many AOP regions are there for cremant wines in France made traditionally
7: Cremants de Bordeaux, Bourgogne, Loire, Limoux,Die, Jura and Alsace
92
Lombardy; DOCG Franciacorta and Oltrepo Pavese Metodo Classico, All Spanish Cava and German Sekt
Non Champagne produced in the traditional method
93
Methode Ancestrale
Oldest and most rudimentary method; single fermentation in tank, transferred to bottle before completing fermentation; no liqueur de tirage. Yeasts continue to ferment remaining sugar. Dosage is not allowed, wines is disgorged, filtered and rebottled before sale
94
Charmat/Tank method
Primary tank fermentation, liqueur de tirage added to wine in pressurized tank, starting secondary fermentation. Once correct pressure is reached, wine is chilled to arrest fermentation. Filtered and bottled with dosage, lack of less contact, saves time, cheaper
95
Continuous Method
Base wine pumped through series of tanks while undergoing second fermentation. Liqueur de tirage is constantly added and lees accumulate. Higher lees contact than tank method.
96
German Sekt production
Highest quality traditional method; majority continuous method
97
What are the regions of Champagne that hold Grand Cru Villages
Montagne de Reims, Vallee de la Marne, Cote des Blancs
98
Sillery
Montagne de Reims Grand Cru Village
99
Puisieulx
Montagne de Reims Grand Cru Village
100
Beaumont-sur-Vesle
Montagne de Reims Grand Cru Village
101
Verzenay
Montagne de Reims Grand Cru Village
102
Mailly Champagne
Montagne de Reims Grand Cru Village
103
Louvois
Montagne de Reims Grand Cru Village
104
Verzy
Montagne de Reims Grand Cru Village added after 1985
105
Bouzy
Montagne de Reims Grand Cru Village added after 1985
106
Ambonnay
Montagne de Reims Grand Cru Village added after 1985
107
Ay
Vallee de la Marne Grand Cru Village
108
Tours-sur-Marne
Vallee de la Marne Grand Cru Village for Reds, Premier Cru for white grapes 90%
109
Chouilly
Cote des Blancs Grand Cru Village for Whites, Premier cru for red grapes 95%. Added after 1985
110
Oiry
Cote des Blancs Grand Cru Village added after 1985
111
Oger
Cote des Blancs Grand Cru Village added after 1985
112
Le Mesnil-sur-Oger
Cote des Blancs Grand Cru Village added after 1985
113
Cramant
Cote des Blancs Grand Cru Village
114
Avize
Cote des Blancs Grand Cru Village
115
What are the Champagne Grand Cru Regions
Montagne de Reims, Vallee de la Marne, Cote des Blancs
116
What are the approved grape varietals in Champagne?
```
Arbane
• Petit Meslier
• Pinot Gris
• Pinot Noir
Pinot Meunier
• Pinot Blanc Vrai
Chardonnay
```
117
Special Club Prestige Cuvée: The “Special Club” concept originated in 1971, with a dozen grower-producers. Lacking the marketing budgets of larger houses, these producers banded together to promote their prestige cuvées through identical packaging.
Marc Hébrart, Pierre Gimmonet, Paul Bara, J. Lassalle and Gaston Chiquet
118
Mauzak
Dominant grape in Blanquette de Limoux
119
Nyetimber and Ridgeview Estate
In Sussex, some of finest English sparkling wine
120
Graham Beck
Producer of traditional method "cap classique" sparkling wines in South Africa
121
Non-Cremant AOPs that produce traditional method sparkling wines in France
Vouvray, Montlouis-sur-Loire, and Saumur in the Loire; and Vin de Savoie and Seyssel in Savoie.
122
Extra Brut
0-6 grams per liter
123
Brut
0-12 grams per liter
124
Extra Dry
12-17 grams per liter
125
Sec
17-32 grams per liter
126
Demi-Sec
32-50 grams per liter
127
Doux
50+ grams per liter
128
What is the Grand Cru Village in Montagne de Reims that was elevated in 1985
Verzy
129
What were the Grand Cru Villages in Cote des Blancs that were elevated in 1985
Chouilly, Oiry, Oger
130
Traditional method characteristics of wine
grapes pressed quickly and gently to avoid color, base wines light, low in alcohol and high in acidity, primary fermentation in stainless stell or wood, assemblage of the cuvee
131
Transfer method
Identical to classic method up to completion of second fermentation, remuage is unnecessary, as the wine is disgorged into a pressurized tank and filtered. Some lees contact. Dosage is added, and the wine is transferred to a clean bottle under pressure.
132
What are sizes of champagne bottles in order
```
Quarter Bottle (Piccolo) 187 ml
Half Bottle (Demi) 375 ml
Bottle 750 ml
Magnum 1.5 L (2 bottles)
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)
```
133
Highly regarded vintages of Champagne
1996, 2002, 2004
134
Frizzante
Semi sparkling Italian wine
135
Spumante
Fully sparkling Italian wine
136
Asti DOCG
Moscato d Asti in Piedmont, Charmat process
137
Franciacorta DOCG
Franciacorta, Uses Classic method, Chardonnay, Pinot Noir, Pinot Blanc
138
Cava
Spain, mostly produced in Catalonia, Classic method
139
What grapes are used in Cava
Xarel-lo, Parellada, Macabeo (Monastrell, Chardonnay and Pinot Noir allowed)
140
United States Sparkling Wines
Use all production methods, many grape varieties, many states
141
Coquard
Traditional basket press
142
Manipulant
Producer
143
Recoltant
Grower
144
Negociant
Wine merchant, purchases grapes or juice to produce and sell
145
Acheteur
Buyer
146
Dom Perignon
Prestige Cuvee of Moet and Chandon
147
Comtes de Champagne
Prestige Cuvee of Taittinger
148
Cristal
Prestige Cuvee of Roederer
149
Grande Siècle
Prestige Cuvee of Laurent Perrier
150
Belle Époque
Prestige Cuvee of Perrier-Jouët
151
Cuvée Sir Winston Churchill
Prestige Cuvee of Pol-Roger
152
Dom Ruinart
Prestige Cuvee of Ruinart
153
La Grande Dame
Prestive Cuvee of Veuve Clicquot-Ponsardin
154
Clos du Mesnil and Clos du Ambonnay
Notable Single Vineyard Champagnes of Krug
155
La Grande Annee and Vielles Vignes Francaises
Prestige Cuvees of Bollinger
156
Grande Cuvee and Elisabeth Salmon Roses
Prestige Cuvees of Billecart-Salmon
157
Celebris
Prestige Cuvee of Gosset
158
Blanc des Millénaires
Prestige Cuvee of Charles Heidsieck
159
Cuvée R. Lalou
Prestige Cuvee of Mumm
160
Rare
Prestige Cuvee of Piper-Heidsieck
161
Cuvée Louise
Prestige Cuvee of Pommery
