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CMS > CHAMPAGNE > Flashcards

CHAMPAGNE Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

GEOGRAPHY

A

Northeastern France
49th parallel
Northern most limit of vine growing

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2
Q

CLIMATE

A

Cool Continental

Atlantic-influenced

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3
Q

CHAMPAGNE > PRIMARY GRAPE VARIETIES

A

WHITE
Chardonnay > Finesse, 30% of plantings

BLACK
Pinot Noir > Structure, 38% of plantings

MEUNIER
Fruit Character > 32% of plantings

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4
Q

CHAMPAGNE > VITICULTURE

A

Threat of frost and hail

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5
Q

CHAMPAGNE > VINTAGE VARIATION

A

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

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6
Q

CHAMPAGNE > SOIL

A

CHALK

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7
Q

CHAMPAGNE > SUB REGIONS

A

VAILEE DE LA MARNE
MONTAGNE DE REUNS
COTE DE BLANTES

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8
Q

CHAMPAGNE > CLASSIC METHOD

BY LAW

A

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

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9
Q

CHAMPAGNE > CLASSIC METHOD

STEP ONE

A

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
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10
Q

CHAMPAGNE > CLASSIC METHOD

STEP TWO

A

ASSEMBLAGE OF “CUVEE” (Assembling the blend)

  • Champagne can be a blend of
  • grapes
  • Vintage (non-vintage)
  • Regions/Villages/Vineyards
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11
Q

CHAMPAGNE > CLASSIC METHOD

STEP THREE

A

SECONDARY FERMENTATION (Creating Bubbles)

  • LIQUEUR DE TIRAGE
  • Bottle sealed with crown cap
  • Yeast metabolizes sugar
  • CO2 gas is trapped in bottle
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12
Q

CHAMPAGNE > CLASSIC METHOD

STEP FOUR

A

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)
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13
Q

CHAMPAGNE > CLASSIC METHOD

STEP FIVE

A

RIDDLING (REMUAGE) : Removal of Sediments Part 1

  • Gradual movement of lees to neck of bottle
  • Done by hand or (mostly) machine
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14
Q

CHAMPAGNE > CLASSIC METHOD

RIDDLING (REMUAGE) : PUPITRE

A

60 BOTTLE CAPACITY > 8 WEEKS

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15
Q

CHAMPAGNE > CLASSIC METHOD

RIDDLING (REMUAGE) : GYROPALETTE

A

504 BOTTLE CAPACITY > 8 DAYS

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16
Q

CHAMPAGNE > CLASSIC METHOD

STEP SIX

A

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
17
Q

CHAMPAGNE > CLASSIC METHOD

STEP SEVEN

A

DOSAGE

  • LIQUEUR D’EXPEDITION
  • Sugar and wine mixture
  • Added after disgorgement
  • Amount of sugar added determines
  • Style category
  • Sweetness level
18
Q

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

A

BONE DRY

19
Q

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : EXTRA BRUT

A

VERY DRY

20
Q

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : BRUT

A

DRY

21
Q

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : EXTRA DRY

A

OFF DRY

22
Q

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : SEC

A

SEMI SWEET

23
Q

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : DEMI SEC

A

SWEET

24
Q

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : DOUX

A

VERY SWEET

25
Q

CHAMPAGNE > AGE DESIGNATION

NON-VINTAGE (NV)

A
  • Aged minimum 15 months

- Minimum 12 months of lees

26
Q

CHAMPAGNE > AGE DESIGNATION

VINTAGE

A
  • Aged minimum 36 months

- Many producers far exceed the minimum

27
Q

CHAMPAGNE > STYLES

A

ROSE
BLANC DE BLANCS
BLANC DE NOIRS

28
Q

CHAMPAGNE > CUVEES

A
  • Single Vineyard > Clos or Mono Parcel

- Cuvee de Prestige / Tete de Cuvee

29
Q

CHAMPAGNE > PRODUCERS

A

NEGOCIANT

GROWER

30
Q

CHAMPAGNE > HIGHLY REGARDED VINTAGES

A

1996
2002
2004

31
Q

OTHER METHODS OF SPARKLING WINE PRODUCTION > TRANSFER METHOD

A

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
32
Q

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

A

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
33
Q

WORLD SPARKLING WINES > FRENCH

CREMANT

A

Non-Champagne sparkling wine
Produced by Methode Traditionnelle

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

34
Q 
WORLD SPARKLING WINES > ITALIAN
ASTI DOCG (PIEDMONT)
A

MASCATO D’ASTI

CHARMAT METHOD

35
Q

WORLD SPARKLING WINES > ITALIAN

PROSECCO (VENETO)

A

CHARMAT METHOD

36
Q

WORLD SPARKLING WINES > ITALIAN

LAMBRUSCO (EMILIA-ROMAGNA)

A

CHARMAT METHOD

37
Q 
WORLD SPARKLING WINES > ITALIAN
FRANCIACORTA DOCG (LOMBARDY)
A

CLASSIC METHOD :

  • Metodo Classico
  • Metodo Tradizionale

GRAPES:
Chardonnay
Pinot Blanc
Pinot Noir

38
Q

WORLD SPARKLING WINES > SPANISH

CAVA

A

CLASSIC METHOD

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

GRAPES:
xarel-lo
parellada
macabeo

CMS (12 decks)

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