CHAMPAGNE

Question 1

GEOGRAPHY

Answer 1

Northeastern France
49th parallel
Northern most limit of vine growing

Question 2

CLIMATE

Answer 2

Cool Continental

Atlantic-influenced

Question 3

CHAMPAGNE > PRIMARY GRAPE VARIETIES

Answer 3

WHITE
Chardonnay > Finesse, 30% of plantings

BLACK
Pinot Noir > Structure, 38% of plantings

MEUNIER
Fruit Character > 32% of plantings

Question 4

CHAMPAGNE > VITICULTURE

Answer 4

Threat of frost and hail

Question 5

CHAMPAGNE > VINTAGE VARIATION

Answer 5

Weather extremes
Variability from season to season and year to year
Wide vintage variation

Question 6

CHAMPAGNE > SOIL

Answer 6

CHALK

Question 7

CHAMPAGNE > SUB REGIONS

Answer 7

VAILEE DE LA MARNE
MONTAGNE DE REUNS
COTE DE BLANTES

Question 8

CHAMPAGNE > CLASSIC METHOD

BY LAW

Answer 8

CHAMPAGNE MUST BE SPARKLING WINE FROM THE CHAMPAGNE REGION OF FRANCE
-made via “traditional” or “classic” method
(Methode Champenoise or Methode Traditionnelle)

Question 9

CHAMPAGNE > CLASSIC METHOD

STEP ONE

Answer 9

MAKE BASE STILL WINE

• grapes pressed quickly & gently to avoid color from skins and oxidation
• BASE WINE : light color, low alcohol and high acid
• Fermentation in stainless steel or wood

Question 10

CHAMPAGNE > CLASSIC METHOD

STEP TWO

Answer 10

ASSEMBLAGE OF “CUVEE” (Assembling the blend)

• Champagne can be a blend of
• grapes
• Vintage (non-vintage)
• Regions/Villages/Vineyards

Question 11

CHAMPAGNE > CLASSIC METHOD

STEP THREE

Answer 11

SECONDARY FERMENTATION (Creating Bubbles)

• LIQUEUR DE TIRAGE
• Bottle sealed with crown cap
• Yeast metabolizes sugar
• CO2 gas is trapped in bottle

Question 12

CHAMPAGNE > CLASSIC METHOD

STEP FOUR

Answer 12

SUR LIE AGING (Aging on spent less)

• Gradual breakdown on yeast cells (Autolysis)
• Wine aged/rested on lees (Sur-lie aging)
• Minimum 12 months on lees (15 months min total aging)

Question 13

CHAMPAGNE > CLASSIC METHOD

STEP FIVE

Answer 13

RIDDLING (REMUAGE) : Removal of Sediments Part 1

• Gradual movement of lees to neck of bottle
• Done by hand or (mostly) machine

Question 14

CHAMPAGNE > CLASSIC METHOD

RIDDLING (REMUAGE) : PUPITRE

Answer 14

60 BOTTLE CAPACITY > 8 WEEKS

Question 15

CHAMPAGNE > CLASSIC METHOD

RIDDLING (REMUAGE) : GYROPALETTE

Answer 15

504 BOTTLE CAPACITY > 8 DAYS

Question 16

CHAMPAGNE > CLASSIC METHOD

STEP SIX

Answer 16

DISGORGING (DEGORGEMENT) : Removal of Sediments Part 2

• Removing yeast from bottle
• Neck of bottle frozen with collected sediment
• Frozen “puck” ejected
• Done by hand and (mostly) machine

Question 17

CHAMPAGNE > CLASSIC METHOD

STEP SEVEN

Answer 17

DOSAGE

• LIQUEUR D’EXPEDITION
• Sugar and wine mixture
• Added after disgorgement
• Amount of sugar added determines
• Style category
• Sweetness level

Question 18

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : BRUT NATURE / NON DOSE

Answer 18

BONE DRY

Question 19

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : EXTRA BRUT

Answer 19

VERY DRY

Question 20

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : BRUT

Answer 20

DRY

Question 21

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : EXTRA DRY

Answer 21

OFF DRY

Question 22

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : SEC

Answer 22

SEMI SWEET

Question 23

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : DEMI SEC

Answer 23

SWEET

Question 24

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : DOUX

Answer 24

VERY SWEET

Question 25

CHAMPAGNE > AGE DESIGNATION

NON-VINTAGE (NV)

Answer 25

• Aged minimum 15 months

- Minimum 12 months of lees

Question 26

CHAMPAGNE > AGE DESIGNATION

VINTAGE

Answer 26

• Aged minimum 36 months

- Many producers far exceed the minimum

Question 27

CHAMPAGNE > STYLES

Answer 27

ROSE
BLANC DE BLANCS
BLANC DE NOIRS

Question 28

CHAMPAGNE > CUVEES

Answer 28

• Single Vineyard > Clos or Mono Parcel

- Cuvee de Prestige / Tete de Cuvee

Question 29

CHAMPAGNE > PRODUCERS

Answer 29

NEGOCIANT

GROWER

Question 30

CHAMPAGNE > HIGHLY REGARDED VINTAGES

Answer 30

1996
2002
2004

Question 31

OTHER METHODS OF SPARKLING WINE PRODUCTION > TRANSFER METHOD

Answer 31

PROCESS:
Bottles disgorged under pressure into large tanks then filtered and rebottled

ADVANTAGE:

• lees contact
• Eliminate riddling
• Used for bottling large and extra small formats

Question 32

OTHER METHODS OF SPARKLING WINE PRODUCTION > CHARMAT METHOD (CUVE CLOSE)

Answer 32

METHOD:

• Secondary fermentation in pressurized tanks
• Fermentation complete in 4-5 days
• Wine filtered then bottled

ADVANTAGES:

• saves time
• less costly : No riddling / disgorging
• best process for aromatic varieties
• Prosecco
• Mascato d’ Asti

Question 33

WORLD SPARKLING WINES > FRENCH

CREMANT

Answer 33

Non-Champagne sparkling wine
Produced by Methode Traditionnelle

EX:
Cremant de Bourgogne (Burgundy)
Cremant d’Alsace (Alsace)
Cremant de Loire (Loire Valley)

Question 34

WORLD SPARKLING WINES > ITALIAN
ASTI DOCG (PIEDMONT)

Answer 34

MASCATO D’ASTI

CHARMAT METHOD

Question 35

WORLD SPARKLING WINES > ITALIAN

PROSECCO (VENETO)

Answer 35

CHARMAT METHOD

Question 36

WORLD SPARKLING WINES > ITALIAN

LAMBRUSCO (EMILIA-ROMAGNA)

Answer 36

CHARMAT METHOD

Question 37

WORLD SPARKLING WINES > ITALIAN
FRANCIACORTA DOCG (LOMBARDY)

Answer 37

CLASSIC METHOD :

• Metodo Classico
• Metodo Tradizionale

GRAPES:
Chardonnay
Pinot Blanc
Pinot Noir

Question 38

WORLD SPARKLING WINES > SPANISH

CAVA

Answer 38

CLASSIC METHOD

• More sparkling wine made than any other country
• Most produced in Catalonia

GRAPES:
xarel-lo
parellada
macabeo