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Champagne Flashcards

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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.

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2
Q

Traditional Method/ Classic Method

A

Wines made elsewhere but in the fashion of Champagne

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3
Q

What were Dom Perignon’s contributions to modern Champagne?

A

Assemblage (blending) and viticulture

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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

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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

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6
Q

Mousseux

A

Effervescence. The word first appeared next to the wines of Champagne in 1724.

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7
Q

Petillant, Demi-mousseux, Grand Mousseux

A

Increasing levels of effervescence

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8
Q

How long have there been vineyards in the Champagne region?

A

Since the 5th century

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9
Q

Gosset

A

Oldest Champagne house still in operation today, founded in 1584 as a still wine producer

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10
Q

What is the oldest Sparkling Champagne House

A

Ruinart, established 1729

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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)

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12
Q

Jean Antoine Chaptal

A

French chemist who identified the relationship between sugar and fermentation in 1801

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13
Q

Andre Francois

A

Pharmacist whose measurement of the precise amount of sugar required to induce secondary fermentation without breaking the bottle

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14
Q

Who put the first Brut Champagne on the market and in what year?

A

Pommery in 174

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15
Q

What year was the Champagne region delimited

A

1908, further defined production and viticulture means in 1927

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16
Q

The Commission de Chalons

A

Consortium of growers and merchants formed in 1935 to develop quality standards and regulate pricing

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17
Q

1911 riots

A

Aube vignerons after they were excluded from region in 1908 delimitation

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18
Q

What year did Champagne become an AOC

A
  1. Remains only AOC/AOP that does not need to include AOC or AOP on the label
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19
Q

CIVC

A

Comite Interprofesional du Vin de Champagne (CIVC), formed in 1941 to protect industry against Nazis

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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)

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21
Q

What was the first tete de cuvee

A

1921 Moet de Chandon “Dom Perignon”

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22
Q

What portion of sparkling wines of the world are Champagne

A

1 in 12

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23
Q

How many villages can grow grapes for Champagne

A

357, up from 319 with 2009 INAO decision to increase appellation area

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24
Q

Name the two main types of soil found in Champagne

A

Belemnite chalk and micraster

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25
Q

Belemnite Chalk

A

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

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26
Q

Aube main soil type

A

Clay

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27
Q

Les bleus de ville

A

Blue plastic bags left over from history of recycled Parision garbage used to fertilize vineyards

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28
Q

Name the three main grapes authorized for Champagne production

A

Pinot Noir, (38%) Pinot Meunier, (32%) Chardonnay (30%)

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29
Q

What supporting grapes are authorized for Champagne AOP production

A

Pinot Blanc “Vrai”, Pinot Gris, Arbane, Petit Meslier

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30
Q

What are the regulated yields allowed in Champagne

A

82 hl/ha

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31
Q

What four pruning methods are permitted in Champagne

A

Cordon de Royat, Chablis, Vallee de la Marne, Guyot (double and single)

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32
Q

What is the limit on grape pressing yields in Champagne

A

102 liters of must for every 160 kg of grapes, or 2,550 liters per 4000 kg

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33
Q

Marc of grapes is what?

A

4,000 kg, the amount held in a traditional Coquard basket press

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34
Q

The main towns of Champagne

A

Reims, Epernay and Ay

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35
Q

How many villages are authorized to grow grapes in Champagne

A

357

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36
Q

What are the five authorized districts of Champagne

A

Montagne de Reims, Vallee de la Marne, Cote des Blancs, Cote de Sezanne, Aube (Cote de Bar)

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37
Q

Main grapes of Montagne de Reims

A

Pinot Noir

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38
Q

Main grape of Aube

A

Pinot Noir

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39
Q

Main grape of Cote de Sezanne

A

Chardonnay (almost exclusively on the SE and East facing slopes of Cote de Blancs)

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40
Q

Main grape of Vallee de la Marne

A

Pinot Meunier, its tendency to bud late and ripen early is prized in this frost prone area

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41
Q

What direction do vineyards face in Montagne de Reims

A

Surprisingly, both North and South. Higher slopes of norh have a pocket of warm air that allows for ripening

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42
Q

How is cru status awarded in Champagne

A

To entire villages, areas for cultivation in each are strictly defined. 17 grand cru villages, 42 premier cru

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43
Q

Blocage and deblocage

A

Reserve and release of wine stocks for use in future vintages

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44
Q

Echelle de Crus

A

percentile system by which villages (cru) of appellation are rated (100 grand cru, 90-99 premier cru, 90 and below cru)

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45
Q

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

A

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

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46
Q

Negociant Manipulant (NM)

A

Large houses that purchase grapes or base wine from grower (eg Moet, Roederer, Veuve, Taittinger)

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47
Q

Recoltant Manipulant (RM)

A

Grower-producer who makes champagne from estate-grown vineyards (95% fruit must be from their vineyard)

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48
Q

Cooperative Manipulant (CM)

A

Growers co-operative that produces wine under single brand

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49
Q

Recoltant Cooperateur (RC)

A

Grower whose grapes are vinified at a coop, but sell wine under his own label

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50
Q

Societe de Recoltants (SR)

A

Firm, not a co-op, set up by growers union, to make wines and market several brands

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51
Q

Negociant Distributeur (ND)

A

Middleman distributes others’ Champagne

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52
Q

Marque d’ Acheteur (MA)

A

Buyer’s own brand,, often large chain, buys Champagne and then markets under its own label

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53
Q

Grape extraction limitations

A

102 liter from 160 kg of grapes; 2,550 liters from 4000 kg

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54
Q

Vin de cuvee

A

First 2,050 liters of extracted juice

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55
Q

Vin de taille

A

Second 500 liters of extracted juice after vin de cuvee

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56
Q

Rebeche

A

Third extraction of juice from press, required by law. Must comprise 1-10% of the total. Used for distillate, not Champagne.

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57
Q

Debourbage

A

Settling of juice after being pressed, at cool temperature for 8 to 15 hours

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58
Q

Bourbes

A

Solids remaining in must after pressing that will be removed by racking prior to fermentation

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59
Q

Where does primary fermentation occur in Champagne wine making

A

Stainless steel or oak used barrels

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60
Q

Liqueur de tirage

A

Mixture of still wine, yeasts, sugar and fining agents

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61
Q

Prise de mousse

A

Secondary fermentation in the bottle, heart of the Champagne method

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62
Q

Bidule

A

Plastic capsule that captures sediment during remuage

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63
Q

Sur latte

A

How the bottles are stored (horizontally) during second fermentation

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64
Q

Autolysis

A

Breakdown of dead yeast cells; form sediment in the bottle as second fermentation occurs

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65
Q

How long must non vintage wines be aged on the lees prior to disgorgement

A

12 months

66
Q

Pointage

A

Producers used to shake the bottle in order to prevent the sediment from sticking to the sides of the bottle, no longer done

67
Q

Remuage

A

Riddling. Process by which bottles are fractionally turned and tilted over eight weeks to collect sediment in bottle neck

68
Q

Pupitre

A

two large wood planks in upright A shape, with sixty angled holes cut into each plank of wood

69
Q

Gyropalette

A

Modern Spanish invention that holds 504 bottles and has replaced hand riddling

70
Q

Sur pointe

A

Upside down vertical position for bottles before degorgement

71
Q

Degorgement a la volee

A

Crown cap removed along with sediment before dosage is added

72
Q

Degorgement a la glace

A

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
Q

Dosage

A

Liqueur d’expedition, liquid mixture of sugar syrup and wine added after wine is fully fermented to total dryness after secondary fermentation

74
Q

Sweetness levels for Champagne

A

Nature, Extra Brut, Brut, Extra Dry, Sec, Demi-Sec, Doux

75
Q

Sweetnes numbers in Champagne

A

0-6,0-12,12-17,17-32,32-50, 50+ grams per liter

76
Q

Muselet

A

Wire Cage

77
Q

How long must non-vintage wines remain in the cellar

A

15 months

78
Q

How long must vintage wines remain in the cellar

A

36 months

79
Q

Transfer method

A

Recommended for larger bottles, remuage is not needed, as wine is disgorged into pressurized tank and filtered

80
Q

Jeroboam

A

3L, or 4 bottles

81
Q

Non vintage

A

Brut in style usually, cuvee is house’s signature style, blend for consistency

82
Q

Vintage

A

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
Q

Blanc de Blanc

A

100% Chardonnay required; not always sourced from Cotes de Blancs, may be NV or Vintage.

84
Q

Blanc de Noirs

A

White wine produced solely from black grapes

85
Q

Prestige Cuvee (tete de cuvee)

A

Most expensive bottling; typically vintage dated and aged for several years before release, only released superior years and utilize traditional vinification procedures

86
Q

Single Vineyard Champagne

A

By large house or small grower-producer; not required ot have vintage, though they do, opposite of blending philosophy of the region

87
Q

Special Club Prestige Cuvee

A

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
Q

Rose Champagne

A

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
Q

Coteaux Champenois

A

Still wine appellation that covers red white and rose wines

90
Q

Rose de Riceys

A

Still wine appellation for 100% Pinot Noir rose wines from Les Riceys in the Aube

91
Q

How many AOP regions are there for cremant wines in France made traditionally

A

7: Cremants de Bordeaux, Bourgogne, Loire, Limoux,Die, Jura and Alsace

92
Q

Lombardy; DOCG Franciacorta and Oltrepo Pavese Metodo Classico, All Spanish Cava and German Sekt

A

Non Champagne produced in the traditional method

93
Q

Methode Ancestrale

A

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
Q

Charmat/Tank method

A

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
Q

Continuous Method

A

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
Q

German Sekt production

A

Highest quality traditional method; majority continuous method

97
Q

What are the regions of Champagne that hold Grand Cru Villages

A

Montagne de Reims, Vallee de la Marne, Cote des Blancs

98
Q

Sillery

A

Montagne de Reims Grand Cru Village

99
Q

Puisieulx

A

Montagne de Reims Grand Cru Village

100
Q

Beaumont-sur-Vesle

A

Montagne de Reims Grand Cru Village

101
Q

Verzenay

A

Montagne de Reims Grand Cru Village

102
Q

Mailly Champagne

A

Montagne de Reims Grand Cru Village

103
Q

Louvois

A

Montagne de Reims Grand Cru Village

104
Q

Verzy

A

Montagne de Reims Grand Cru Village added after 1985

105
Q

Bouzy

A

Montagne de Reims Grand Cru Village added after 1985

106
Q

Ambonnay

A

Montagne de Reims Grand Cru Village added after 1985

107
Q

Ay

A

Vallee de la Marne Grand Cru Village

108
Q

Tours-sur-Marne

A

Vallee de la Marne Grand Cru Village for Reds, Premier Cru for white grapes 90%

109
Q

Chouilly

A

Cote des Blancs Grand Cru Village for Whites, Premier cru for red grapes 95%. Added after 1985

110
Q

Oiry

A

Cote des Blancs Grand Cru Village added after 1985

111
Q

Oger

A

Cote des Blancs Grand Cru Village added after 1985

112
Q

Le Mesnil-sur-Oger

A

Cote des Blancs Grand Cru Village added after 1985

113
Q

Cramant

A

Cote des Blancs Grand Cru Village

114
Q

Avize

A

Cote des Blancs Grand Cru Village

115
Q

What are the Champagne Grand Cru Regions

A

Montagne de Reims, Vallee de la Marne, Cote des Blancs

116
Q

What are the approved grape varietals in Champagne?

A 
Arbane 
• 	Petit Meslier 
• 	Pinot Gris 
• 	Pinot Noir
        Pinot Meunier
    • 	Pinot Blanc Vrai
        Chardonnay
117
Q

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.

A

Marc Hébrart, Pierre Gimmonet, Paul Bara, J. Lassalle and Gaston Chiquet

118
Q

Mauzak

A

Dominant grape in Blanquette de Limoux

119
Q

Nyetimber and Ridgeview Estate

A

In Sussex, some of finest English sparkling wine

120
Q

Graham Beck

A

Producer of traditional method “cap classique” sparkling wines in South Africa

121
Q

Non-Cremant AOPs that produce traditional method sparkling wines in France

A

Vouvray, Montlouis-sur-Loire, and Saumur in the Loire; and Vin de Savoie and Seyssel in Savoie.

122
Q

Extra Brut

A

0-6 grams per liter

123
Q

Brut

A

0-12 grams per liter

124
Q

Extra Dry

A

12-17 grams per liter

125
Q

Sec

A

17-32 grams per liter

126
Q

Demi-Sec

A

32-50 grams per liter

127
Q

Doux

A

50+ grams per liter

128
Q

What is the Grand Cru Village in Montagne de Reims that was elevated in 1985

A

Verzy

129
Q

What were the Grand Cru Villages in Cote des Blancs that were elevated in 1985

A

Chouilly, Oiry, Oger

130
Q

Traditional method characteristics of wine

A

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
Q

Transfer method

A

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
Q

What are sizes of champagne bottles in order

A 
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
Q

Highly regarded vintages of Champagne

A

1996, 2002, 2004

134
Q

Frizzante

A

Semi sparkling Italian wine

135
Q

Spumante

A

Fully sparkling Italian wine

136
Q

Asti DOCG

A

Moscato d Asti in Piedmont, Charmat process

137
Q

Franciacorta DOCG

A

Franciacorta, Uses Classic method, Chardonnay, Pinot Noir, Pinot Blanc

138
Q

Cava

A

Spain, mostly produced in Catalonia, Classic method

139
Q

What grapes are used in Cava

A

Xarel-lo, Parellada, Macabeo (Monastrell, Chardonnay and Pinot Noir allowed)

140
Q

United States Sparkling Wines

A

Use all production methods, many grape varieties, many states

141
Q

Coquard

A

Traditional basket press

142
Q

Manipulant

A

Producer

143
Q

Recoltant

A

Grower

144
Q

Negociant

A

Wine merchant, purchases grapes or juice to produce and sell

145
Q

Acheteur

A

Buyer

146
Q

Dom Perignon

A

Prestige Cuvee of Moet and Chandon

147
Q

Comtes de Champagne

A

Prestige Cuvee of Taittinger

148
Q

Cristal

A

Prestige Cuvee of Roederer

149
Q

Grande Siècle

A

Prestige Cuvee of Laurent Perrier

150
Q

Belle Époque

A

Prestige Cuvee of Perrier-Jouët

151
Q

Cuvée Sir Winston Churchill

A

Prestige Cuvee of Pol-Roger

152
Q

Dom Ruinart

A

Prestige Cuvee of Ruinart

153
Q

La Grande Dame

A

Prestive Cuvee of Veuve Clicquot-Ponsardin

154
Q

Clos du Mesnil and Clos du Ambonnay

A

Notable Single Vineyard Champagnes of Krug

155
Q

La Grande Annee and Vielles Vignes Francaises

A

Prestige Cuvees of Bollinger

156
Q

Grande Cuvee and Elisabeth Salmon Roses

A

Prestige Cuvees of Billecart-Salmon

157
Q

Celebris

A

Prestige Cuvee of Gosset

158
Q

Blanc des Millénaires

A

Prestige Cuvee of Charles Heidsieck

159
Q

Cuvée R. Lalou

A

Prestige Cuvee of Mumm

160
Q

Rare

A

Prestige Cuvee of Piper-Heidsieck

161
Q

Cuvée Louise

A

Prestige Cuvee of Pommery

France (6 decks)

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