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Advanced Sommelier Exam (CMS) > Champagne > Flashcards

Champagne Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Champagne is on what parallel

A

48th

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2
Q

What are the five districts of Champagne from North to South

A 
Montagne de Reims
Vallee de la Marne
Cote des Blancs
Cote de Sezanne
Cote des Bars (the Aube)
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3
Q

What is the primary grape variety grown in each district

A

Montagne de Reims - Pinot Noir

Vallee de la Marne - Pinot Meunier

Cote des Blancs - Chardonnay

Cote de Sezanne - Chardonnay

Cote des Bars (the Aube) - Pinot Noir

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4
Q

What is the average temperature in Champagne

A

50 Degrees Fahrenheit

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5
Q

Name three primary viticulture hazards that occur in Champagne

A

Excessive rain, Hail, Frost

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6
Q

What are the effects of excessive rain on grapes

A

Dilutes grapes and / or promotes spread of fungal disease. Also interrupts flowering which can result in a bouvreaux, or second crop that rarely ripens

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7
Q

What are the effects of hail on grapes

A

Damages the vine’s leaves and grapes, disrupting photosynthetic cycle of the vine and ruptures grapes skins leaving the fruit vulnerable to fungal infection and spread of disease

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8
Q

What are the effects of frost on grapes

A

Spring frosts frequently damages opening buds and young shoots, fall frosts can defoliate vines before harvest

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9
Q

What are four soil types found in Champagne

A

Belemnite chalk, Micraster chalk, Turonian chalk, Clay

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10
Q

Describe Belemnite chalk and where it is found

A
  • Derived from fossilized remains of millions of extinct cephalopods
  • Major type of soil of vineyards on the slopes
  • High limestone content allowing vines to dig deeply (linked to increased acidity in the wines)
  • Stores excess water for dry period, but also has the ability to store head in wetter ones
  • Chardonnay grown on this soil produces wines with vigorous minerality
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11
Q

Describe Micraster chalk and where it is found

A
  • Named after extinct sea urchin
  • Major type of soil of the valley vineyards
  • Less favorable soil compared to Belemnite
  • Less porous than Belemnite
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12
Q

Describe Turonian chalk and where it is found

A
  • Crumbly chalk that is found west of Troyes on the great south facing hill of Montgeux
  • Produces wines with sumptuous golden fruitiness, and riper fruit
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13
Q

Describe Clay and where it is found

A
  • Major soil type of the Aube

- Better suited to Pinot Noir as it produces wines of exuberant fruitiness

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14
Q

What is the percentage of Pinot Noir, Pinot Meunier, and Chardonnay plantings in Champagne

A

Pinot Noir - 38%

Pinot Meunier - 32%

Chardonnay - 30%

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15
Q

What elements do Pinot Noir, Pinot Meunier, and Chardonnay bring to a blend

A

Pinot Noir - Structure, richness, and body

Pinot Meunier - Youthful fruitiness and approachability

Chardonnay - Elegance, freshness, and longevity

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16
Q

Name four varietals other than Pinot Noir, Pinot Meunier, and Chardonnay that are authorized for Champagne production in some areas but rarely ever seen

A

Pinot Blanc Vrai (Pinot Blanc)

Arbane

Pinot Gris

Petit Meslier

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17
Q

What does the CIVC stand for

A

Comite de Interprofessional du vin de Champagne

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18
Q

When and why was the CIVC created and who is credited with its organization

A

1941 by Count Robert-Jean de Vogue of Moet et Chandon along with producers, merchants, and shippers to represent the Champagne industry and protect its interests in the face of Nazi occupation

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19
Q

What are some of the CIVC’s contributions / influences

A
  • Remains a powerful force today in the complex mediation between large Champagne houses and numerous small growers from whom they source grapes
  • One of first ever regional wine committees created in France, widely regarded as the model others have followed
  • Established the Echelle de Crus system
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20
Q

What was the Echelle de Crus system and what does it stand for

A

The ladder of growths. Former percentile system set up by the CIVC which rated Champagne villages as Grand Cru (100%), Premier Cru (90-99%), or Cru (>90%) of the Champagne appellation

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21
Q

Describe the former price system that was set up by the CIVC in reference to the Echelle de Crus and when was it abolished

A

CIVC would set price value for grapes in Champagne and growers in a village would receive a percentage of the set price based on the rating of their village

  • Grand Crus villages were ranked 100 and would therefor receive 100% of set price
  • Premier Cru villages were ranked between 90-99%
  • Cru villages received a rating below 90%
  • System was abolished in 2000 and only now serves to recommend price value rather than regulate it
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22
Q

What is a Negociant Manipulant (NM)

A

House that purchases grapes and or base wines from growers and other small houses. Some NM’s may own vineyards. Quality varies widely, although prices are uniformly high

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23
Q

What is a Recoltant Manipulant (RM)

A

A grower-producer who makes Champagne from estate-grown fruit. 95% of the grapes must originate in the producer’s own vineyards

24
Q

What is a Cooperative Manipulant (CM)

A

A growers’ co-operative that produces wines under a single brand

25
Q

What is a Recoltant Cooperateur (RC)

A

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

26
Q

What is a Societe de Recoltants (SR)

A

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

27
Q

What is a Negociant Distributeur (ND)

A

A middleman company that distributes Champagne it did not make

28
Q

What is a Marque d’Acheteur (MA)

A

A buyer’s own brand, often a large supermarket chain or restaurant, that purchases Champagne and sells it under its own label

29
Q

Name four permitted pruning methods in Champagne

A

Cordon de Royat

Chablis

Vallee de la Marne

Guyot (double or simple)

30
Q

What is the CIVC limit on juice / grape yield

A

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

31
Q

What are the three pressings

A

Vin de cuvee

Vin de taille

Rebeche

32
Q

What is the Vin de Cuvee

A

First 2,050 L mostly free run juice

33
Q

What is the Vin de Taille

A
  • The following 500 L after the vin de cuvee
  • Usually richer in pigment and tannin
  • Many producers sell off this lesser component of the must or include it in a minor proportion as a structural element in a blend
34
Q

Rebeche

A
  • Third extraction that is required by law and must comprise 1-10% of the total
  • Used for distillate, not Champagne
35
Q

What is the order of events in Method Champenoise

A

Pressing

Debourbage

Primary fermentation

Malolactic fermentation (not always employed)

Clarification

Assemblage

Liqueur de tirage

Second fermentation

Autolysis

Remuage

Degorgement

Liqueur d’expedition

36
Q

What is debourbage

A

After pressing, wine settles at cool temperatures for 8-15 hours. Remaining solids (bourbes) are removed by racking prior to fermentation

37
Q

What is primary fermentation

A

After debourbage, the must that is often chaptalized is fermented and results in high-acid base wines (vin clairs) with an approximate alcohol content of 11%. Primary fermentation may occur in either stainless steel or oak, typically used barrels although some use new

38
Q

What is malolactic fermentation

A

It is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer tasting lactic-acid

39
Q

What is clarification

A

Clarification of base wines through fining, filtration, or centrifuge follows primary and alcoholic fermentation and base wines will remain in either stainless steel or barrel (or in rare cases bottles) until late February or March of the year following harvest

40
Q

What is assemblage

A

Assemblage or blending of base wines, typically from different grapes, growing areas, and vintages is created to capture a consistent expression of “house style” for the given producer. Grapes and reserve wine used may be dictated by desired style (blanc de blanc, vintage, etc.) Consistency from year to year is generall highly desired

41
Q

What is liqueur de tirage

A

A mixture of still wines, yeasts, sugar, and fining agents that are added to bottled assemblage blend and each bottle is affixed with a cork or in most cases a crown cap that is affixed with a bidule (a plastic capsul that will serve to capture the sediment during remuage)

42
Q

What is second fermentation

A

After liqueur de tirage is added, secondary fermentation (prise de mousse) can last up to 8 weeks converting the additional sugar to alcohol and carbon dioxide. Alcohol content rises 1.2-1.3% and the C02 creates a pressure inside the bottle of 5-6 atmospheres.

43
Q

What is autolysis

A

The breakdown of dead yeast cells that takes place during the secondary fermentation inside the bottles that are most commonly stored horizontally (“sur latte”) forming sediment, or lees in the bottle. Aging on the lees lasts for a minimum of 12 months for NV wines prior to disgorgement

44
Q

What is remuage

A

Remuage, or riddling, follows wherein the sediment in the bottle is manipulated down into the neck of that bottle and bidule (if crown cap is used) through sharp twists and inversion of the bottle. done by two methods, manually by a remuer or mechanically by a gyropalette

45
Q

What is degorgement

A

Degorgement of bottles occurs after the sediment has settled in the bottles that have rested “sur pointe”, or in the upside -down vertical position. Some wines rest in this position for a short period of time, but others like Bollinger R.D. will be left to age in this position for several years prior to disgorgement (degorgement) wherein the dead yeast in sediment is expelled from the bottle

46
Q

what is liqueur d’expedition

A

Liqueur d’expedition, or dosage, a mixture of sugar syrup and wine is added to top up volume lost from disgorgement. The amount of sugar in the dosage is determined and will determine the final style of the wine. Brut is the most common style and non-dosage styles are the rarest. Brut is also the most common style for prestige cuvees and vintage wines for Champagne houses.

47
Q

What are the sweetness levels for Champagne

A

Brut Nature / NonDose - 0-3 g/l, no added dosage

Extra Brut - 0-6 g/l

Brut - 0-12 g/l

Extra Dry - 12-17 g/l

Demi-Sec - 32-50 g/l

Doux - 50+ g/l

48
Q

Describe Non-Vintage (NV) style of Champagne

A
  • Generally brut in style, makes up 75% of the market

- Houses signature style where consistency from year to year is highly desirable

49
Q

Describe Vintage style of Champagne

A
  • Generally brut in style, 100% of blend must come from stated vintage
  • Max of 80% of a years harvest may be sold as vintage Champage
  • Only declared in best years and good examples can age for a decade or more
50
Q

Describe Blanc de Blancs style of Champagne

A
  • 100% Chardonnay
  • May be vintage dated or NV
  • Represents some of Champagne’s most ageworthy bottlings
  • Austere and steely in youth that develop an intense bouquet with maturity
51
Q

Describe Blanc de Noirs style of Champagne

A
  • White wine produced solely from black grapes
  • Wine displays richness, intensity, and weight, although it can lack the supreme elegance and finesse of blanc de blancs
52
Q

What is a Prestige Cuvee

A
  • Usually the finest and most expensive bottling that a house offers
  • Typically, but not always, vintage-dated and aged for a number of years prior to release
  • Usually only released in superior vintages and may undergo more traditional vinification procedures, such as barrel fermentation, riddling by hand, and a cork-finishing during the second fermentation
  • Many of the large houses produce prestige cuvees from their own vineyards, even single vineyards in exceptional vintages
  • Can be Blanc de Blancs, Blanc de Noirs, or Rose in style
  • Not all houses produce a prestige cuvee and some produce several
53
Q

What is a Special Club (Club Tresors)

A
  • Originated in 1971 with a dozen of grower-producers (now with over two dozen RM in the club)
  • Created by grower-producers who lacked the marketing budgets of larger houses. These producers banded together to promote their prestige cuvees through identical packaging
  • Estate-bottled, vintage-dated bottles that represent the pinnacle of each individual grower’s style and production
  • Special club bottles and labels share identical design
54
Q

Describe rose style of Champagne

A
  • Can be vintage or non-vintage in style
  • Can be created by blending red reserver wine or by using the saignee method (less common)
  • Champagne is the only AOP in France that allows a rose to be produced by blending red and white wine
  • A rose prestige cuvee, a novelty in years past, is usually the most expensive and rare product a house offers
55
Q

What kind of wine is made under the Coteaux de Chapenois AOP and from where

A

Still red, white, and rose wines from the entire Champagne AOP

56
Q

What is Rose de Riceys

A

100% Pinot Noir rose produced in Les Riceys, a village cru in the Aube

Advanced Sommelier Exam (CMS) (4 decks)

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