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WSET Sparkling Wine > Champagne > Flashcards

Champagne Flashcards

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1
Q

Campania

A

Champagne name derived from campania originally used to describe the rolling hills north of Rome

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2
Q

Phylloxera

A
  1. intensified competition from other sparkling wines as well as from other French winemakers and intensified fraudulent practices
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3
Q

Fraud + Phylloxera

A

near civil war in 1911. led to:

  • attempts to define region which excluded Aube and sparked riots
  • Suppression of attempts to delimit region which led to April 1911 riots in the Marne
  • Commision de Calons set up in 1935
  • CIVC 6 years later
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4
Q

French Market for Champagne

A

accounts for 2/3 sales. Brands less dominant. Growers and Co-ops account for 1/2 of sales domestically.

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5
Q

Export Market for Champange

A

Brands account for 90%

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6
Q

competition from co-ops

A

added pressure to conglomerate. Moet acquired Mercier, Ruinart, Krug, Veuve, … 1

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7
Q

1990 Grape Market Freed

A

led to increasingly concentrated trade with 7 biggest houses accounting for 70% of the total

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8
Q

Crus

A 
17 Grands
42 Premiers (44 according to WSET)
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9
Q

Grapes

A

99% + Pinot Noir, Champagne, Meunier

also some Pinot Blanc, Pinot Gris, Arbane, and Petite Meslier

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10
Q

Yields

A

from 3,670 kg/ha (24 hl/ha) in the 40s to 9.910 kg/ha (66 hl/ha) in the 80s. CIVC sets max yield each year. since 1992 160 kg grapes required to produce 102 l of juice meaning max permitted yield is 65 hl/ha

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11
Q

Vertical Basket Press

A

also known as a Coquard press. holds 4,000 kg or a marc which is also a standard unit of measurement in the region. Hydraulic and pneumatic horizontal presses also allowed

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12
Q

Pressing

A

Traditionally 2,666 l extracted from every marc. First 2,050 l were cuvee, next 410 l were premieres tailles, final 206 l were deuxiemes tailles. Now reduced to 2,550 l per marc (or 102 l per 160 kg) and deuxiemes tailles abolished. Taille is remaining 5hl

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13
Q

Taille Chablis

A

fan shaped bush vine

Rachet. 2 bud spur. Will not bear fruit in current season but will grow shoots to use the following season

Lancement. fruitful shoot bearing 5 buds from last years Rachet

then one to four older branches composed of two parts: lower part called charpent (was a lancement) made by wood more than a year old, and a higher fruitful part called prolongement with 5 buds. the following year the prolongement will be more than one year old and will become part of the charpent.

When the charpent becomes too long it is cut altogether

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14
Q

Taille Chablis pros/cons

A

Pros:

retains good amount of old wood but at same time cordons are relatively young. This provides carb reserves and frost resistance while minimizing disease risk.

Good for Chard because 1st two buds are frequently unfruitful.

Cons:

requires skill, more time consuming than guyot

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15
Q

41B

A

81% of Champagne plantings
berlandieri x vinifera
poor phylloxera and poor nematode resistance. promotes early ripening and highly lime tolerant

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16
Q

SO4

A

in champgne used on moderately limestone soils

berlandieri x riparia

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17
Q

3309C

A

in champagne used on soils with very little limestone

rupestris x riparia

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18
Q

Champagne Vine Spacing

A

Inter-row 1.5m
Intra-row 0.9 - 1.5m
total spacing never more than 2.5m
8,000m/ha

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19
Q

of fruiting buds

A

regardless of pruning method, no more than 18 fruiting buds per square meter of vineyard

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20
Q

NM

A

Negociant-Manipulant

Champagne House

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21
Q

RM

A

Recoltant-Manipulant

Grower/Producer

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22
Q

SR

A

Societe de Recoltants

two or more growers who share the same winery

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23
Q

CM

A

Cooperative-Manipulant

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24
Q

RC

A

Recoltant-Cooperative

A grower that sells wine made from his grapes that are made by the cooperative

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25
Q

ND

A

Negociant Distributeur

A broker who buys and sells finished wine

26
Q

MA

A

Marque d’Acheteur

a brand owned by a retailer or restaurant

27
Q

liqueur de tirage

A

the addition of sugar and yeast at botling

28
Q

degorgement

A

literally disgorgement or to dispell

29
Q

liqueur d’expedition

A

sweetens the final product

30
Q

champagne with dessert?

A

originally a sweet wine and after drier styles emerged custom persists

31
Q

Merret’s Paper

A

English invented second fermentation and described it in Royal Society Paper dated 1662

32
Q

coquard press

A

flattened adaptation of the medieval basket press

33
Q

pneumatic press

A

programmed with CIVC chip which replicates coquard’s complex series of pressing and breaking up

34
Q

coquard PAI

A

automatic tilted plate press

35
Q

cuvee vs taille

A

out of 4,000kg of grapes, 20.5h can be pressed for cuvee and 5hl for taille

36
Q

oxidative juice handling

A

in order to oxidize the parts of the of the must prone to oxidation prior to fermentation

37
Q

first fermentation

A

short and simple often carried out at higher temperatures

38
Q

ML

A

most champagnes undergo ML. lowers overall acidity, adds some complexity, adds stability

39
Q

No ML houses

A

Krug, Roederer, Gosset, Lanson. When the fruit is ripe, preventing ML allow’s for bright fruit and highlights bright acidity

40
Q

Oak: Krug vs. Bollinger

A

Krug uses relatively new wood for short periods of time. Bollinger old wood for 6 month +

41
Q

jetting

A

creates effect of foaming by squirting wine or sulphited water at high velocity which causes foaming to continue until bottle is corked

42
Q

vins sur lattes

A

lees spread over 80 square centimeters rather than 60 square centimeters if standing upright

43
Q

poignetage

A

essentially moving and re-stacking vins sur lattes

44
Q

gyropallette and girasol

A

gyropallette is a champenois development of the girasol invented in 70s

45
Q

degorgement a la glace

A

immersion of neck in shallow bath of freezing brine. way faster than degorgement a la volee

46
Q

liqueur de expedition

A

wine and perhaps sugar

47
Q

maillard reaction

A

takes place between sugars and amino acids. process normally takes place at high temp but can take place over a much longer period of time at low temp. contributes to the toasty, biscuity, and patisserie aromas of fine champagne

48
Q

high yields

A

generally less harmful to white than red, and even less harmful to sparkling

49
Q

malic acid

A

can be troublesome in sparkling wines for 2 reasons, harsh acid if no ML and overtly lactic quality if ML

50
Q

fast first fermentation

A

18-20Cv to avoid development of esters

51
Q

slow second fermentation

A

around 10C

52
Q

chalk

A

chalk is limestone but limestone is not necessarily chalk. In fact chalk is rare. Chalk very high in active lime (40%) other limestone rarely exceeds 20%

53
Q

15% NV

A

by law 15% of harvest must be used for NV

54
Q

Vintage Champagne

A

100% current vintage.

55
Q

Other Sparkling EU sines

A

85% current vintage for vintage designation

56
Q

autolytic character of vintage champagne

A

more pronounced no reserve wine mellowness

57
Q

rose champagne acidity

A

generally lower due to higher PN content or additional of red wine

58
Q

Brut Nature

A

LP Ultra-Brut launched in 1981

59
Q

sparkling wine storage

A

should be stored upright. CO2 in the headspace provides sufficient humidity to keep cork moist

60
Q

Madame Cliquot’s kitchen table

A

was the basis for Antoine Muller’s Pupitre system

WSET Sparkling Wine (19 decks)

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