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French Wine Scholar > Champagne > Flashcards

Champagne Flashcards

1
Q

How many standard bottles of wine are contained in a Nebuchadnezzar?

A

20

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2
Q

What was the first Champagne house?

A

Ruinart (1729)

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3
Q

What is a “gyropalette”?

A

A metal mechanized rack used for riddling

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4
Q

What is “sur lie” aging?

A

The aging of wine on dead yeast cells.

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5
Q

What is Champagne’s most widely planted grape?

A

Pinot Noir (38%)

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6
Q

How many standard bottles of wine are contained in a Balthazar?

A

16

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7
Q

How many standard bottles of wine are contained in a Magnum?

A

2

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8
Q

What are the four principal sub-regions of Champagne?

A

Montagne and Val de Reims, Vallée de la Marne, Côte des Blancs, and Côte des Bar

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9
Q

How many standard bottles of wine are contained in a Methuselah?

A

8

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10
Q

What is disgorgement “à la volée”?

A

The traditional disgorgement of Champagne by hand

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11
Q

What is a “Tête de Cuvée”?

A

A Champagne house’s prestige bottling.

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12
Q

What is the primary grape of the Montagne de Reims?

A

Pinot Noir

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13
Q

What was Louise Pommery’s contribution to Champage?

A

She initiated the trend for dry styles of Champagne

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14
Q

What is France’s northernmost wine region?

A

Champagne

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15
Q

What is a “chaufrette”?

A

A smudge-pot, or oil-burning device used to prevent grape vines from freezing during a sudden cold snap.

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16
Q

What does the abbreviation “RC” refer to?

A

Récoltant-Coopérateur. A grower who sends his/her grapes to a co-op to be made into Champagne, then sells this wine under a private label.

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17
Q

What does the term “sur lattes” refer to?

A

The practice of storing Champagne bottles on horizontal strips of wood

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18
Q

What is the meaning of the term “tirage”?

A

Bottling

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19
Q

What are the three AOCs in Champagne?

A

Rosé des Riceys, Coteaux Champenois and Champagne

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20
Q

Which Champagne is sweeter: Doux or Demi-Sec?

A

Doux

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21
Q

What is the primary grape of Vitry-le-François?

A

Chardonnay

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22
Q

How many standard bottles of wine are contained in a Salmanazar?

A

12

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23
Q

What is “disgorgement”?

A

The removal of yeast after the second fermentation of sparkling wine made in the Champagne method.

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24
Q

How many standard bottles of wine are contained in a Jéroboam?

A

4

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25
Q

What is the primary grape of the Vallée de la Marne?

A

Pinot Meunier

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26
Q

What is the meaning of the term “prise de mouse”?

A

“Seizing of the foam” or the second alcholic fermentation in the making of Champagne

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27
Q

What does the abbreviation “CM” refer to?

A

Cooperative de Manipulation. A cooperative that makes Champagne using the grapes of its members.

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28
Q

What is “transversage”?

A

The process of using 750 ml bottles of champagne to fill large (bigger than magnums) and small format bottles after disgorgement

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29
Q

What is a “Blanc de Blancs”?

A

A white sparking wine made from white grapes.

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30
Q

What are the seven levels of sweetness of Champagne?

A

From driest to sweetest: Brut Nature, Extra Brut, Brut, Extra-Sec (or Extra-Dry), Sec (Dry), Demi-Sec, Doux

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31
Q

What is the primary grape of the Côte des Blancs?

A

Chardonnay

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32
Q

What is a “pupitre”?

A

An A-frame rack used for riddling Champagne bottles

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33
Q

What were the two principal grapes of Champagne in the 9th to 16th centuries?

A

Gouais and Fromenteau

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34
Q

What is “remuage”?

A

Riddling, or turning Champagne bottles to collect the lees in the neck.

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35
Q

What was the contribution of Veuve Cliquot (Ponsardin) to Champagne making?

A

The process of riddling (remuage)

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36
Q

What are the aging requirements for Champagne (vintage and non-vintage) versus crémant?

A

Non-Vintage Champagne: 12 months on lees + 3 more months in cellar. Vintage Champagne: 12 months on lees + 24 more months in cellar. Crémant: 9 months on lees.

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37
Q

What are the three levels in the Echelle des Crus?

A

Grand Cru: 100% (17 villages). Premier Cru: 90–99% (42 villages). Cru: 80–89% (255 villages)

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38
Q

What is the primary grape of the Côte des Bar?

A

Pinot Noir

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39
Q

What are the two types of chalk found in Champagne?

A

Belemite (preferred) and Micraster

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40
Q

What are the three principal grapes of Champagne today?

A

Pinot Noir (38%), Pinot Meunier (34%), Chardonnay (28%)

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41
Q

What does the abbreviation “RM” refer to?

A

Récoltant-Manipulant. A producer who grows his/her own grapes and makes his/her own Champagne.

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42
Q

What was Dom Pierre Perignon’s most important contribution to Champagne?

A

Creating the cuvée (blend) of Chardonnay, Pinot Noir and Pinot Meunier

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43
Q

Which Champagne region is included in the Kimmeridgian Ring?

A

The Côte des Bar

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44
Q

What does the abbreviation “NM” refer to?

A

Négociant-Manipulant. A producer of Champagne who buys grapes from others.

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45
Q

Which Champagne is drier: Brut Nature or Sec?

A

Brut Nature

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46
Q

What is the difference between AOC Coteaux Champenois and AOC Champagne?

A

AOC Coteaux Champenois is 100% still, while AOC Champagne is 100% sparkling. Both AOCs cover the same area and use the same grapes.

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47
Q

What is the “liqueur d’expédition”?

A

The mix of sugar and still reserve wine added to Champagne after dégorgement and before the cork is inserted

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48
Q

Why is Belamite chalk preferred over Micraster chalk?

A

Because of its location. Belamite is found at the upper to mid slope, where there is more sun and better water retention.

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49
Q

How many standard bottles of wine are contained in a Réhoboam?

A

6

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50
Q

What is a “Blanc de Noirs”?

A

A white sparkling wine made from black grapes

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51
Q

Champagne- Background

A
  • Took centuries to understand most areas of fermentation
  • Saint Hilaire located close to the Languedoc town of Limoux, credited with crafting the 1st French sparkling wine (1500s)
  • Champagne took this process and developed it
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52
Q

Ancient History- Champagne

A
  • 4th and 5th Centuries v/ yards planted (Romans). Also through romans became a trade route and mine for chalk
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53
Q

200s- Champagne

A
  • Over run and turned over to the Vandals, the Teutons, the Franks, and the Huns. France was known as Gaul. Clovis, kind of a Franks, waged war with the intention of uniting the tribes of Gaul
  • Bishop Rémi (Bishop of Reims) tried to convert Clovis to Christianity. The two came to an agreement. If Clovis got victory over enermies, he would convert
  • Bishop blessed the cask, and said as long as there was wine in the cask he would be victorious. Bishop Rémi was made Saint Rémi.
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54
Q

600 years- Champagne

A

(27 kings, Lovis the VIII to Charles X were crowned there) Champagne was associated with royalty

  • As Reims grows as a power- ground so did conflict in the region
  • Champagne witnessed:
  • Frankish and German wars
  • 100 yr war (England tried for French throne)
  • Nepoleon’s battles with Austria, Prussa/ Russia
  • Both world wars (bullet castings are still found in v/yards)
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55
Q

9 Century- Champagne

A
  • Known as “Vins De la Montagne” (mountain Wines) and Vins De la Riviere (River Wines). Ay Wines known as “the ordinary Wines of king and princes”- Most Wines still and most Red
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56
Q

Middle Ages- Champagne as a wine region

A
  • Became a cross road for supplier ps. Big fairs were held, lasted up to 49 days. Traded spices, olives, wool and leather
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57
Q

Until 1600s- Champagne as a wine region

A
  • No one understood how sparking Wines worked. Stronger bottles and air tight corks helped with controlling it
  • Textiles very important. Merchants found their clients would buy the local wine. Some decided to change from textiles to wine full time:
  • Ruinart 1729
  • Moët 1743
  • Dellamonte 1760
  • Verve Cliquot 1772
  • Heidseck 1785
  • These house’s thrived after the king allowed champagne to be shipped in bottle not cask
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58
Q

17th Century- Champagne as A wine region

A
  • Wines known as “Vin De Champagne”, brand established
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59
Q

17th to 18th Century- Champagne as a Region

A
  • Scientific explosion. Better understanding of Champagne process
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60
Q

1887- Champagne as a Region

A
  • Court ruling said that the word champagne could only be used with the region
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61
Q

1890- Champagne as wine region

A
  • Phylloxera arrives and devastates the area (Prior; 150,000 acres/ 60,000 ha, Post: 30,000 acres/ 12,000 ha). Density prior: 20,000 vines per acre/ 50,000 vines per hectare, After: 3,200 acres/ 8,000 per ha
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62
Q

1908- Champagne as a Region

A
  • V/ yards designated but civil unrest from growers in the Aube, Sth of Troyes. This town used to be the capital of Champagne. After the riots of the Aube (following their inclusion), the Marne rioted due to anger over the Aube being included
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63
Q

1927- Champagne as a Region

A
  • Aube officially recognised
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64
Q

Turn of the 20th Century- Champagne as a Region

A
  • Champagne become the drink of Belle Epoque (1920s)
  • Chamoagne still fights for its name
  • Champagne owns phrases like “Champagne method” or “Methode Champanoise”
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65
Q

Champagne- Location/ Climate

A
  • Most nothernly of regions. 49 degrees and 49.5 degrees

- 1.5 hours from Paris

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66
Q

The Climate of Champagne- Background

A
  • Both cold and harsh. Boardeaux 2,069 hours of sunshine, Bourgogne 1910 hrs, Champagne barely 1,650 hours
  • Both continental and Maritime
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67
Q

What Climate does champagne have?

A

Continental= winter temps are affected dramatically, Maritime spring and fall with significant frost
- Fairly proportionate rainfall year wide

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68
Q

Champagne through the Seasons

A
  • Spring frosts common and severe. Affects yields, kills fruit bearing buds. Sprinkler systems used to fight the danger periods. Continuous sprinklers creates an ice capsule around the bud. This lasts as long as 32 degrees f (0 degrees Celsius) is maintained
  • Summers with continental influence creates sun, Maritime influence means cloud.
  • Autumn brings early frosts
  • Winters can herald brutal freezes 14 degrees f (- 10 degrees celcius) for 3- 4 days a year
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69
Q

Traditional Vines- Champagne

A
  • Gouais Noir (black berried)
  • Gouais Blanc (white berried)
  • Fromenteau (grey- pink berried)…..commonly known as Pinot Gris
  • Épinette, Bon Blanc, Petit Blanc, plus Arianne/ Arbane, Petit Messier and Chardonnay. Red grapes were Chasselas Rouge, Gamay, Morillon (Pinot Noir), Enfumé Noir and Pinot Meunier
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70
Q

Modern Grapevines (16th Century to Today)- Champagne

A
  • Three grapes became the cornerstone:
  • Pinot Noir: 38% of total plantings- least amount of acid/ moderate alc
  • Pinot Meunier: 34% of total plantings- Moderate acid/ least alc
  • Chardonnay: 28% of total plantings- Most acid/ alc
  • Pinot Gris/ Pinot Blanc/ Arbanne/ Petit Meslier authorised in Champagne AOC but are uncommon
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71
Q

What are the four sub regions of Champagne?

A
  • The Montagne and Val De Reims
  • Vallee De La Marne
  • Côte De Blancs and surrounds
  • Cotes des Bar
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72
Q

How many distinct terroirs are there in Champagne?

A

17

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73
Q

How many terroirs are in the Montagne and Val De Reims?

A

4

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74
Q

Massif de Saint- Thierry- Champagne

A

Pinot Meunier

Along on the right bank of the Vesle River. Nrthern most part of the region. Nthwst of Reims. Vineyards: Stheast: sand/ clay/ Marl

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75
Q

Vesle and Ardre Valleys (Val De Reims)- Champagne

A

Pinot Meunier

Sth of Massif De Saint- Thierry/ WST of Reims lies the Vallee De l’Ardre and Vallee De La Vesle. Vines are on both sides of the Ardre. Soils of Ardre Valley are sand; clay, Marl. V/yards face nthest and sthest

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76
Q

Mont De Berry- Champagne

A

Chardonnay

4 miles/ 7 kms est of Reims, circle Mont Bernu. Varying aspects. Chalk

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77
Q

Grande Montagne de Reims- Champagne

A

Pinot Noir

An uplift that looks like a horseshoe; Sth of Reims/ Nth of Epernay. V/ yards Sth, est, nthwst. Soils vary from Village to village. Some are limestone, while others are chalk.

78
Q

How many different terroirs are in the Vallee De la Marne?

79
Q

Grand Vallee De la Marne- Champagne

A

Pinot Noir

Sth of Montagne De Reims; Nth of Epernay. Marne arriver carves a steep valley as it flows west towards Paris. Estrn fringe borders Dry Champagne, Chalk subsoils, rest of Valley is sands, clays, marls. V/yards face Sth.

80
Q

Coteaux Sud d’Epernay (Vallée de La Marne)- Champagne

A

Chardonnay/ Pinot Meunier

Coteaux Sud d’ Epernay lié Sthest Sth and sthwst of Epernay. WST is Marne Valley, Sth is the Cote des Blancs. Soils are chalk, sand, marls

81
Q

Vallee De La Marne Rive Gauche (Vallee De La Marne)- Champagne

A

Pinot Meunier

Left bank composed of sands, marls, clays. Most v/yards face Nth.

82
Q

Vallee De La Marne Rive Droite (Vallee De La Marne)- Champagne

A

Pinot Meunier

V/ yards of the right bank of Marne Valley are bisected by the Chatillion River. Soils are sands, marls and clays; v/yards face Sth

83
Q

Conde (Vallee De La Marne)- Champagne

A

Pinot Meunier

WST within Marne Valley, small cluster of Villages encircling a large limestone uplift. V/yards have varying aspects.

84
Q

Vallee De La Marne Quest (Vallee De La Marne)- Champagne

A

Pinot Meunier

WST Most section of Champagne. Soils are sands, marls, clay. V/ yards face Sth and sthest

85
Q

How many terroirs are there in the Cotes Des Blancs?

86
Q

Cote de Blancs- Champagne

A

Chardonnay

Nthest to Sthwst, perpendicular to Marne Valley. Sth of the Coteaux Sud d’ Epernay, 8 miles/ 13 kms in length. Subsoil chalk. V/yards face east.

87
Q

Val Des Petit Morin (Cotes de Blancs)- Champagne

A

Pinot Meunier/ Chardonnay

53 mile/ 86 kms Long tributary of the Marne. Headwaters form here midst a series of hills sthwst of the Cotes Des Blancs: Soils mix of Chalk/ Sand/ Marl/ Clay. V/yards face Sth.

88
Q

Sezannais (Cotes Des Blanc)- Champagne

A

Chardonnay

Hilly zone Nth and Sth of the city of Sezanne, predominately chalk, some products of clay. V/yards face sthest

89
Q

Vitryat (Vitry- Le- Francois)- Côte Des Blanc; Chardonnay

A

Chardonnay

Heart of “Dry Champagne”; sthest of Côte Des blancs, nthest of the Côte De Sezanne. V/yards on est-facing chalk slopes.

90
Q

How many terroirs does Cotes Des Bar have?

A

2 terroirs

91
Q

Bar Sur Aubois (Côte Des Bar)- Champagne

A

Pinot Noir

Bar Sur Aubois encircle the city of Bar Sur Aube and have varying aspects. Aube is the principal River if Region. Kimeridgen Marl.

92
Q

Barsequanais (Cote Des Bar)- Champagne

A

Pinot Noir

Composés five River valleys; L’Arce, L’Ource, Seine, Laignes, Sarce. Varying aspects. Soil is Kimmeridgian Marl.

93
Q

Belemite and Micraster Chalk- Champagne

A
  • Sedminentary soils created when Paris basin was an inland sea
  • Soils in “Champagne have their head in Teritary and their feet in the Cretaceous” (James Wilson, Terrior). Meaning; Tap Root burrows to 90 million year old Cretaceous chalk, while upper (superficial roots) edits in Soils that are much younger, 1.8 million yrs ago
  • Much of the regions sits on two types of chalk; Belemite and Micraster
  • Calcium rich sedimentary soils are often named after their prepondence of marine soils of which they are composed.
  • No real difference between Belemite and Micraster Chalks (mineral wise) but as a result of the upheaval 45 million years ago, these two layers were positioned on different parts of the slope (Belemite at the Upper to mid slope, which happens to be ideal for optimal sun exposure and moisture retention
  • Mid slope= rainwater falling downhill and rainwater running downhill from points above it. Much like Burgundy.
94
Q

Belemite Chalk

A

Arrow like/ dart like relative of today’s squid

95
Q

Micraster Chalk

A

Fossilised sea-urchin

96
Q

Kimmeridgian Marl

A
  • Cote Des Bar (the Aube), comprised of Virgulien Marl (also known as Kimmeridgian Marl, formed during the Jurassic Period (199- 145 million years ago)
  • Comma shaped oyster called Exogyra Virgule
  • Côte Des Bar part of The Kimmeridgian Ring limestone- Rich Marl outcrops that run through England and France. Takes its na e from the Dorset Village of Kimmeridgian where the soil was first classified
  • England= cliffs of Dover, dips under English Channel, Normandy= France
  • In the following wine districts: Côte Des Bar, Tonnerre- Epineil, Chablis, Auxerre, Yonne River, Pouilly- Sur- Loire, Sancerre, Menetou- Salon, Quincy, Reuilly
97
Q

Chalk- Soil

A
  • Pourous limestone, can be quirried for building materials, quarries can be used as wine cellars
  • Grapes grown on chalk= reserved aromatics, lean Wines high in acid
  • Chalk= Limestone, sedimentary rock, calcium carbonate (composed of)
  • NOT ALL LIMESTONE IS CHALK!
  • Porous
  • Subsoil it stores water
  • Works like a subterranean sponge (cubic metre can hold b/ween 79- 105 gallons of water per cubic yard/ 300- 400 litres per cubic meter
  • Champagne was a tree less “open expanse “, because thin topsoil could not support tree life
  • Reims, Epernay, Ay, Ambonnay, Verzenay lié within this terroir (so does the Cotes Des Blancs)
  • Epernay/ Reims sit above honeycomb of ancient crayeres underground quarries (keep it cool and humid, all year round)
98
Q

Sand and Clay- Soils

A
  • Vallee De La Marne/ Val De Reims: Marl, Clay, sand
  • Clay Soils; Mineral Rich Wines, more significant time aging to express their true character
  • Sand Soils; Overt fruit characters open and easy drinking
  • Côte De Sezanne; Chalk and Clay
99
Q

Limestone- rich Marl

A
  • Côte Des Bar (only)
  • Water retention ability is not as high as Chalk
  • Sub Soil doesn’t pull all moisture from the topsoil
  • Just like Bourgogne limestone rich marls are ideal for Pinot Noir, delivers earthy, deeply aromatic expressions
100
Q

What are the three AOCs of Champagne?

A

AOC Rose Des Ricey- 100% Rose

AOC Coteaux Champagne- 100% Still

AOC Champagne- 100% Sparkling

101
Q

Échelle Des Crus

A
  • Recognises different terroirs with sparkling Champagne AOC (est 1911)
  • Hard because a vineyard might be Grand Cru level but is based in a Premier Cru village (based on village not the v/yard)
  • 80- 100% (Grand Cru Villages are rated at 100%)
  • 17 Grand Cru Villages; 6 in Côte Des Blancs, 9 in Montagne de Reims, 2 in Vallee de la Marne

** Tours sur Marne is counted among G/C of the Vallee De la Marne by the CIVC, but some producers consider themselves as belonging to Montagne De Reims geographically and the CIVC allows them to say so. For this reason, some lists claim 10 Grand Cru for the Montage De Reims and 1 G/C for the Vallee De la Marne

  • 90- 99% Premier Cru (42 Villages)
  • Villages must have at least 80% to be used for Champagne production
  • 255 Villages have a rating b/ ween 80 and 89%
  • A producer with several G/C v/ yards can blend the fast from those v/yards and label it. g/C (ie G/C does not signify a single v/yard. Same time for Premier Cru.
102
Q

The Historical Impact of the Eschelle des Cru

A
  • A considerable amount of fruit enters the open market, these historically were based on a v/yards classification
  • CIVC (Comite Interprofessional Du Vin De Champagne) announced the price per kilo for fruit from 100% rated v/ yards
  • Lesser rated got proportionately less money (eg v/yard at 80% would have received 80% of the price per kilo set by CIVC)
  • Since 2003 no longer used, prices are now set by individual contracts.
103
Q

The Champagne Method- Overview

A
  • Two seperate and independent alcoholic ferments
  • Different from rural (àncestrale) Method, which uses one ferment then has a winter break. This poses two problems:
    1. No control over sugar, thus no control over sugar, this means no control over yeast metabolism
    2. If the non fermented wines were closed in a sealed bottle by spring there was no way to remove the yeasts. This meant they were cloudy and gritty. Usually serve in coloured glassware because of this.
  • Methode Champenois: Picked> Fermented to still wine> Blended for house style> second ferment in same bottle (become sparkling)
104
Q

Base Wine Production- Champagne

A
  • Picked with less sugar. Alcohol is toxic to yeast.
  • If grapes are picked at optimal ripeness, vignerons will not will not be able to initiate the 2nd ferment because the alc will be too high for yeasts to live
  • Grapes are Picked and crushed quickly. Champagne press is wide and flat it is designed to fascilitate pigmented grapes making white wine. Because Press was shallow, less skin contact, as juice left the press
  • Dom Perignon is credited as blending and making cuvée, these wines are made seperately.
  • Juice is chilled and allowed to rest for particulate matter to settle, here the base wine goes through 1st ferment and converted to dry wine.
  • Different Varieties/ vineyard parcels are fermented seperately.
  • Large houses can have hundreds of different ferments. Most ferment in Stainless (Krug and a couple ferment no alc)
  • Rose made by adding a small amount of Pinot Noir to a white cuvee. The pink blend then undergoes a second ferment.
  • Some producers simply opt to vinify a rose (De Saignée) first then put it through a second ferment in bottle (either is permitted)
105
Q

Prise de Mousse- Champagne

A

Seizing the foam, 2nd fermentation. Creates 4.9- 6 atms of pressure.

106
Q

Tirage- Champagne

A

Act of bottling. Yeast and sugar are mixed into the blended wine or cuvée, the product is bottled. This step separates this process from rural Method. Liqueur de Tirage= seizes of the foam

107
Q

Sur Lattes- Champagne

A

Storing a bottle on its side, seperated with small stripes of wood called lattes.

108
Q

Fermentation- Champagne

A
  • Ferment takes an average of 30 days to complete. Yeasts have to be able to combat low sugars, low temperatures, high pressure, high alc levels.
  • CO2 dissolves into the wine creating bubbles
  • Yeast die and decompose, releasing proteins that contribute to the aroma and mouthfeel of the final wine. This is called Sur lie aging.
  • 12 months on lees (9 months for most Cremant). Vintage 15 months in cellar. Vintage total of 3 yrs, most producers keep it on lees much longer.
109
Q

The role of Spanish Cork and English Glass- Champagne

A
  • 17th Century Champagne Wines were still. Two things were needed to charge the process; Strong glass/ tight seal
  • 1600s; Cork rediscovered. Used since 5th Century as a seal, lost during the Dark Ages
  • Prior to the advent of corks, bottles were sealed with wooden plugs wrapped in oil- soaked hemp
  • First glass bottles were very fragile. 17th Century England leading manufacture of glass, they made a product that could with stand 6 atms of pressure.
  • Came from England quest to be a naval power, Sir Robert Mansell, Admiral Royal Navy, convinced King James I to prohibit the use of wood in the glass blower’s furnace. Wood was needed for ships. Glass blowers resorted to coal which burned hotter. Dom Perigonon is credited with with very first to see this.
110
Q

Rumage/ Discorgement- Champagne

A
  • After aging bottles are turned in a series of 1/ 8th rotations and simulatinously shifted in space in order to move them from horizontal to a vertical position. Known as rumage/ riddling, process invented by Nicole Barbe Poscardin= Widow Cliqout
  • Dead yeast cells then collected by discorgement
  • Used to be placed in A frames called Pupitres. Moved briskly from horizontal to vertical positions. 3 mths taken to get the yeast cells in the neck
  • Gyropalettes now complete this task. Takes 1 week to move yeast cells in the neck. Champagne house can riddle 50,000 bottles in the same time it traditionally took to riddle 6,000
  • Champagne is chilled to 45 f/ 7 degrees to reduce these pressure inside the bottle. The neck (just the neck) is dipped into a icy brine solution that freezes the yeast and the wine into an icy plug
  • Bottles turned upright, crowns seals fling off and the plug comes out from the pressure. This is discorgement. The trad Method is called ‘a la volee’. In this Method the wine is not chilled. The sediment is removed by the cellar- worker by hand. In a quick movement, the crown cap is removed, while the bottle is turned upright. The yeast is ejected at this time. This is done by most small producers. Larger houses do it for their icon Wines and for magnums.
  • As most champagne goes through the whole process in the same bottle, larger format tends to go through a process called transverge. 750 mls bottles are used to fill bigger bottles after each has been discorged.
111
Q

Liqueur De Dosage/ Liqueur d’ Expédition- Champagne

A
  • Wine lost during the disgorging the process can be replaced with more of the same (ie the bottle is topped up). Brut Nature, Champagne that is finished with no added sugar
  • More often than not any wine lost is replaced with a sugar and reserve (still) wine blend called liqueur de dosage
  • Most Champagne is finished with a small addition of sugar to moderate champagne searingly high acid levels. Sugar helps to promote balance and acts as a catalyst for more complex flavours.
112
Q

The bottle closure- Champagne

A
  • A cylindrical Cork is inserted. This is positioned halfway into the neck of the bottle, the round position up the top is compressed into a mushroom
  • Wire cage is topped on top and twisted closed.
  • The bottle is shaken dramatically to intergrate the liqueur De dosage. The bottle is then returned to the cratère to intergrate the liqueur De dosage completely.
  • After this the bottle is cleaned and placed/ wrapped on the bottle
  • When Young Cork is mushroom shaped (jupone), when older the Cork will begin to decline allowing some effervescence to escape. The Cork will be peg shaped and called cheville
113
Q

Brut Nature- Champagne

A

No dosage added, 0- 0.03% sugar

114
Q

Extra Brut- Champagne

A

0- 0.6% sugar

115
Q

Brut- Champagne

A

0- 1.2% sugar (formerly 0- 1.5%)

116
Q

Extra Sec (Extra Dry)- Champagne

A

Between 1.2- 1.7% sugar (formerly 1.2- 2.0%)

117
Q

Sec (Dry)- Champagne

A

Between 1.7- 3.2% sugar (formerly 1.7- 3.5%)

118
Q

Demi- Sec- Champagne

A

Between 3.2- 5% sugar

119
Q

Doux- Champagne

A

Over 5% sugar

120
Q

What style of Champagne was popular in the 19th Century?

A

Doux. Madame Pommary changed this and made a drier style.

121
Q

Vintage Champagne

A
  • One particular season, lower production numbers
  • Although under Law 100%, vintage champagne must contain 85% of the vintage mentioned on the label, the balance is usually a reserve wine
122
Q

Non- Vintage- Champagne

A
  • Multiple vintage, on going story of house style
  • Non vintage is a bit of a misenomer, should be called Multi- vintage
  • Most houses also have a tete De cuvee (ie Dom Perignon for Moët)
123
Q

Blanc De Blanc- Champagne

A
  • Made from authorised white grapes (largely Chardonnay)

- Can be lace like or powerful depending on terroir and various Winemaking variables.

124
Q

Blanc De Noirs- Champagne

A
  • Made from Black Grapes (P/ Noir and P/ Meunier)
  • A bit more tannin and a more overt and expressive aroma
  • Powerful and fruity
125
Q

Rose- Champagne

A
  • Structured with noticeable tannic grip
126
Q

NM: Negotiant- Manipulant

A

Producer that purchases grapes from others in the vini process. Can also use their own fruit. All big houses are NMs.

127
Q

RM: Récoltant- Manipulant

A

A champagne producer who only vinifies from their own Estate fruit. Does not purchase grapes.

128
Q

RC: Recoltant- Cooperateur

A

Grape growers affiliated with a Winemaking co- operative cellar. An RC brings his or her grapes to co- op which vinifiés them. RC then retrieves the finished wine and sells it under his or her private label.

129
Q

SR: Societe De Récoltants

A

Group of grapegrowers who jointly vinify and sell one communal or several communal brands.

130
Q

CM: Cooperative De Manipulation

A

Co- operative cellar which vinifies the grapes of its member growers.

131
Q

MA: Marque Auxiliare, Marque d’Acheteur or Marque Autorisé

A

Private label registered by any individual, group or society (restaurant, wine store, supermarket, etc) the source for that private label could be any of the type of producers listed above.

132
Q

ND: Negotiant- Distributor

A

Wine buyer who purchases finished Wines and gives them his or her own private label.

133
Q

The Champagne Point of Difference

A
  • Champagne cannot be replicated anywhere in the world due to its unique terroir
  • Chalk Soils and Kimmeridgian soils are quite rare. V/ yards lie on the fringe of variability for the vine. Produces wines with racy acid. Firmly structured; big boned and masculine or small boned and feminine
  • Sparkling Wines, even from the same grapes don’t produce the same product
  • Different aromatic and flavour profile
  • Some sparkling wine regions are warmer, more flamboyant fruity aromas and less acidity then champagne
134
Q

When to drink Champagne

A
  • Most Champagne is to be drunk within 2- 3 yrs of release
  • Less to do with the wine and more to do with Cork that is holding back 75- 90 pounds of pressure. After a few years the Cork starts honeycombs, collapsing upon itself
  • 10 yr old bottle will have less effervescence than a 2 yr old bottle of champagne. 10= more nutty aromas than fruity/ floral aromas
  • If you prefer older Champagne an RD is an option
135
Q

What is the average annual temperature of Champagne?

A

10 degrees

136
Q

Where does Champagne sit?

A

In between the 49th and the 39.5 parallel. Close to the hardest region to grow grapes. Vines barely survive past the 50th parallel

137
Q

Most of the Champagne Viticole has what sort of soil?

A

Chalk which has amazing water holding properties. Chalk does not allow for good vegetation growth, meaning that it was hard to grow vegetation until irrigation arrived.

138
Q

Until the 20th Century how many employees would handle a bottle of wine?

A

About 45, due to the amount of work involved.

139
Q

When did the first vineyard appear in Champagne?

A

4th or 5th Centuries

140
Q

Champagne under the romans:

A
  • Formal viticulture was initated
  • Quarrying site for Chalk
  • Crossroads for trade
141
Q

How many French kings were coronated in Reims?

142
Q

What were the wines of Ay known as in the Middle ages?

A

The ordinary drink of kings and princes

143
Q

What year was champagne devastated by phylloxera?

144
Q

Champagne lies between which parallels of wine growing regions?

A

The 49th and the 49.5th regions

145
Q

Champagne barely gets how many hours of sunshine?

146
Q

Which type of Chalk is preferred?

A

Belemnite because it is common midslope, where the best wines are harvested. Micraster is at the bottom of the slope.

147
Q

Where is Chalk found in Champagne?

A
  • Montagne de Reims (and Monts de Berru)
  • Coteaux Sud d’Epernay
  • Cotes Des Blancs and surroundings
  • Montegeux
148
Q

Marl soils contain?

A

Both Limestone and clay

149
Q

In Champagne where is Limestone rich Marls common?

A

Montagne de Reims, Val du Reims, Valley de la Marne, Val de Petit Morin

150
Q

In Champagne Kimmeridgian marl is common to what region?

A

Cotes De Bar

151
Q

Kimmeridgian marls are in a ring around where……

A

Cote Des Bar, Tonnerre- Epineuil, Chablis, Auxerre, the Yonne River, Pouilly- sur- Loire, Sancerre, Menetou- Salon, Quincy and Reuilly

152
Q

In Champagne what regions have sand, clay and marl?

A

Val de Reims and Vallee de la Marne

153
Q

What soil does the Val du Petit Morin contain?

A

Chalk, Clays, Marl and Sand

154
Q

The soils of the Cote de Sezanne is?

A

Chalk and clay

155
Q

Sandy Soils- Champagne?

A

Open wines with more overt fruit characters and less structure

156
Q

Clay Soils- Champagne

A

Dense, mineral rich, that display closed aromatics in youth and need bottle age to develop

157
Q

Grande Montagne de Reims?

A
  • Southeast to the city of Reims
  • Mostly Pinot Noir (with some Pinot Meunier and Chard)
  • Forms a half circle around the mountain
  • Sth, Est, nthwst, Nth facing
  • Limestone rich marls and chalky slopes
158
Q

Massif de Saint Theirry?

A
  • Along the right bank of the Vesle River
  • Northern most section of the area
  • Dominated by Pinot Meunier
  • Faces Sthest on sand/ clay/ marl soils
159
Q

Mont de Berru?

A
  • Vineyards: Lie East of Reims
  • Encircle the Mont de Berru
  • Varying aspects but chalk soils
  • Chardonnay dominate the plantings
160
Q

Val de Reims (Vesle River and Ardre River Valleys)

A
  • Form the Val de Reims
  • Dominated by Pinot Meunier
  • Face nthest and atheist on soils of sand/ clay/ marl
  • Val de Reims includes the v/yards of Massif de St-Thierry and la Vallee de l’ardre
161
Q

Grand Valley de la Marne?

A
  • Sth of the Montagne de Reims and nth of Epernay
  • Combination of chalk and sand/ marl/ clay soils
  • Most of the vineyards: P/N, but Chard and P/M as well
162
Q

Coteaux Sud d’ Epernay?

A
  • Sth and Sthwst of Epernay on soils of chalk and sand/clay/marl
  • Almost evenly planted b/ween Chard and Pinot Meunier
  • A small amount of P/N planted
163
Q

Vallee de la Marne Rive Gauche?

A
  • The left bank of the marne river valley is dominated in Pinot Meunier
  • Soils and sand, clay and marl
  • Vineyards face north
164
Q

Vallee de la Marne Rive Droit

A
  • The v/yards of the right bank are sth facing
  • Sand/ Clay/ Marl soils
  • Mostly Pinot Meunier
165
Q

Conde

A
  • Large Limestone uplift
  • On the lower slopes
  • Mostly devoted to Pinot Meunier
166
Q

Vallee de la Marne Ouest

A
  • Wst most section of the Champagne Vitcole
  • Most of the v/yards: right bank of the Marne river, face sth and sthest on soils of clay/ sand/ marl
  • Pinot Meunier dominates
167
Q

Cote des Blancs

A
  • Sth of Epernay, perpendicular to the Marne Valley
  • Soils are chalk
  • V/yards face est

Chardonnay dominate

168
Q

Val du Petit Morin

A
  • Petit Morin is a tributary of the Marne
  • Mix of Chalk and sand/cay/marl
  • v/yard split between Chardonnay and Pinot Meunier
169
Q

Cote de Sezanne

A
  • Located nth and sth of the town of Sezanne
  • Mostly chalk with some pockets of clay
  • V/yards face sthest and most are planted to Chard
170
Q

Vitry- le- Francois (Vityrat)

A
  • Est facing, chalky slopes
  • Most planted to Chardonnay
  • Located on est facing chalk outcroppings
171
Q

Montgeux

A
  • Located to the west of Troyes on chalk

- Exclusively on Chard and P/Noir

172
Q

Bar sur Arbois

A
  • Flanks the Aube River

- Plantings: P/Noir dominate on Kimmeridgean marl

173
Q

Barsequanais

A
  • Comprised of 5 river valleys within the Cote des Bar: L’Arce, L’Ource, Seine, Laignes and Sarce
  • Plantings: P/Noir- dominates on Kimmeridgean marl
174
Q

Fromenteau is also known as…..

A

Pinot Gris in the Champagne region

175
Q

Rose Champagne can be made by two methods…

A

Simply adding Pinot Noir wine to the base wine or vinifying a rose as a base wine.

176
Q

What provides champagne’s interesting bouquet?

A

The decomposed yeast.

177
Q

Magnum

178
Q

Jeroboam

179
Q

Rehoboam

180
Q

Methusalah

181
Q

Salmanzanar

A

12 bottles

182
Q

Balthazar

A

16 bottles

183
Q

Nebuchadezzer

A

20 bottles

184
Q

Does Grand Cru or Premier Cru mean exclusive Grand Cru or Premier Cru vineyards in Champagne?

A

Nope. It can be a blend of villages.

185
Q

What is the order of steps in the production of Champagne?

A
  1. The Making of Vin Clair
  2. Assemblage
  3. Addition of Liqueur de Tirage
  4. Prise de Mousse
  5. Remuage
  6. Degorgment
  7. Addition of Liqueur de Dosage
186
Q

What is the preferred soil type in Champagne?

A

Belemnite Chalk

187
Q

List some of the dosage rankings from driest to sweetest?

A
  1. Extra Sec
  2. Sec
  3. Demi- Sec
  4. Doux
188
Q

Where is the sub region of the Cote de Bar located?

A

In the Aube

189
Q

Which champagne sub region is part of the Kimmerigean Ring?

A

Cote De Bar

190
Q

What is the legal level of residual sugar found in the a bottle of Brut Champagne?

French Wine Scholar (14 decks)

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