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Champagne > Champagne > Flashcards

Champagne Flashcards

1
Q

How many liters/bottles are in a Jeroboam?

A

4 bottles. 3 liters.

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2
Q

How many bottles are in a Rehoboam?

A

6 bottles. 4.5 liters.

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3
Q

How many bottles are in a Methuselah?

A

8 bottles. 6 liters.

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4
Q

How many bottles are in a Salmanazar?

A

12 bottles.9 liters.

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5
Q

How many bottles are in a Balthazar?

A

16 bottles. 12 liters.

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6
Q

How many bottles are in a Nebuchadnezzar?

A

20 bottles. 15 liters.

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7
Q

How many bottles are in a Solomon

A

24 bottles. 18 liters.

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8
Q

What was the inaugural vintage of “Dom Perignon and what effect did it have on the industry?

A
  1. Many houses followed suite and released a tete de cuvee
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9
Q

What is the mean annual temperature of Champagne?

A

50 degrees F

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10
Q

Name 4 major concerns for Champagne growes in the cold, Atlantic influenced climate.

A

Frost, rain, fungal disease, hail

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11
Q

What is the name of the first layer of chalk subsoil that is pushed to the surface of hillsides in Champagne?

A

Belemite chalk.

  • derived from fossilized remains of millions of extinct cephalopods
  • has a high limestone content, linked to acidity.
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12
Q

What is the name of the second layer of chalk that characterizes the valley vineyards?

A

Micraster.

-named for an extinct sea urchin.

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13
Q

What is the dominant soil type of the Aube?

A

Clay

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14
Q

As of 2012, what are the percentages of plantings for Chardonnay, Pinot Noir, and Meunier?

A

38% Pinot Noir
30% Chardonnay
32% Meunier

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15
Q

What are the 4 minor grapes authorized for Champagne production?

A

Pinot Blanc Vrai
Arbane
Petite Meslier
Pinot Gris

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16
Q

What are the 4 pruning methods permitted in Champagne?

A

Cordon de Royat
Chablis
Vallée de la Marne
Guyot

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17
Q

What pressing limit was set by the CIVC in 1992?

A

102 liters of must for every 160 kg of grapes.
OR
2,550 liters per 4,000 kg (or marc) of grapes.

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18
Q

What is the traditional press used in Champagne?

A

A coquard basket press.

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19
Q

What is “bouvreux”?

A

“Second-Crop”- occurs when rain interrupts flowering. The second crop rarely ripens and is left on the vine.

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20
Q

How many villages in Champagne are authorized to grow grapes?

A

357 villages.

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21
Q

What are the 5 districts of Champagne?

A 
Montagne de Reims
Vallée de la Marne
Côte de Blancs
Côte de Sezzane
Aube
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22
Q

In what 2 districts of Champagne is Pinot Noir the predominant grape?

A

Montagne de Reims and the Aube.

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23
Q

What is the predominant grape of the Côte de Sezzane and the Côte de Blancs?

A

Chardonnay

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24
Q

Meunier is heavily cultivated in what district?

A

Vallée de la Marne

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25
Q

How many Grand Cru villages are there in Champagne?

A

17

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26
Q

How many Premier Cru villages are there in Champagne?

A

42

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27
Q

What is “blocage”?

A

The reserve of wine stocks for use in future vintages.

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28
Q

What is “deblocage”?

A

The release of wine stocks.

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29
Q

What is the Echelle de crus?

A

a percentile system by which the villages or crus of the Champagne appellations are rated.

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30
Q

Until what year did the CIVC utilize the Échelle de Crus to set the price of grapes?

A

1990

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31
Q

What is the maximum échelle that a village can achieve?

A

100-Grand Cru

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32
Q

What classification is a village with an echelle of 90-99?

A

Premier Cru

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33
Q

In 1985 a revision set the minimum rating of the scale to what?

A

80

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34
Q

When did the CIVC abolish the Échelle de Crus system?

A

in the early 2000s

-premier cru and grand cru villages still retain their titles.

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35
Q

What is liqueur d’expédition?

A

a liquid mixture of sugar syrup and wine used to top of the wine after degorgement.

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36
Q

What is another name for liqueur d’expédition?

A

Dosage

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37
Q

What is liqueur de tirage?

A

a mixture of still wine, yeasts, sugar, and fining agents that serve to ignite the second fermentation.

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38
Q

Describe “degorgement a la glace”

A

dipping the neck of the bottle in a freeing brine solution. The force of the internal pressure will expel the semi-frozen sediment(and a small portion of wine as the crown cap is removed.

39
Q

After being pressed, the extracted juice is divided into 3 levels. Name them.

A

vin de cuvee
vin de taille
rebêche

40
Q

What is vin de cuvee?

A

the first 2,050 liters of pressed juice

41
Q

what is the vin de taille?

A

the following 500 liters of pressed juice following the vin de cuvee

42
Q

The rebêche must comprise what percentage of the total?

A

1-10%

43
Q

True or False: The rebêche is used for distillate, not for Champagne.

A

True

44
Q

What is “débourage”?

A

juice settling following pressing. 8-15 hours.

45
Q

What are “bourbes”?

A

remaining solids in juice that can be removed by racking prior to fermentation.

46
Q

True or False: After débourage, the must may be chapitalized then undergo primary fermentation.

A

True

47
Q

What are “vins clairs”?

A

the resulting high-acid base wine of primary fermentation of champagne. approx. 11% abv

48
Q

What process may or may not follow primary fermentation?

A

Malolactic Fementation

-not universally done

49
Q

After primary fermentation and MLF the wines are clarified using what 3 methods?

A

Fining
Filtering
Centrifuge

50
Q

What process follows clarification in Champagne?

A

Assemblage or blending of base wines utilizing a number of grapes, growing areas, and vintages.

51
Q

After assemblage and cold stabilization, the blend will be racked and bottled with the addition of what?

A

liqueur de tirage

52
Q

What is “prise de mousse”?

A

secondary fermentation

53
Q

What is the plastic cap that will serve to capture the sediment during remuage?

A

a bidule

54
Q

How are the bottles usually stored during the second fermentation?

A

“sur latte”- horizontally

55
Q

What is autolysis?

A

the breakdown of dead yeast cells.

56
Q

What is “remuage”?

A

riddling

57
Q

How many holes does a pupitre have?

A

120 total-60 holes cut into each plank of wood fastened together in an upright “A” shape.

58
Q

How many bottles does a gyropallate hold?

A

504

59
Q

What is “sur pointe”?

A

the upside-down vertical position a bottle is kept in after remuage.

60
Q

Decribe “degorgement a la volee.

A

the same as degorgement a la glace, the sediment is not frozen however and excess wine is lost.

61
Q

Describe the saignee method. Which method is more common in rose Champagne production saignee or blending?

A

Saignee- the wine gains its hue from extended contact with the skin.
Blending is more common in Champagne.

62
Q

What are the 2 still wine appellations of Champagne?

A

Coteaux Champenois and Rose de Riceys

63
Q

Where is Rose de Riceys produced?

A

In Les Riceys, a cru village of the Aube.

100% pinot noir rose wines.

64
Q

Name the 7 AOP regions for crémant wines produced via the traditional method.

A 
Crémant de Bordeaux
Crémant de Borgogne
Crémant de Loire
Crémant de Limoux
Crémant  de Die
Crémant de Jura
Crémant de Alsace
65
Q

True or False:

Coteaux Champenois covers still red, white,and rose wines from the entire region of Champagne.

A

True

66
Q

Name the 3 appellations of the Loire that Produce traditional method sparkling wines.

A

Vouvray
Monlouis-sur-Loire
Saumur

67
Q

Name the 2 appellations of the Savoie that produce traditional method sparkling wine.

A

Vin de Savoie

Seyssel

68
Q

What are the French terms that denote a fully sparkling and semi-sparkling wine?

A

Mousseaux-fully sparkling

Pétillant-lightly sparkling

69
Q

Blanquette de Limoux AOP wines are produced by the traditional method where and with what grapes?

A

The Languedoc. Min. 90% Mauzac with

Chardonnay and Chenin Blanc.

70
Q

Who is at the forefront of traditional method “Cap Classique” sparkling wines of South Africa?

A

Graham Beck

71
Q

Where can you find Nyetimber and Ridgeview Estate? What type of wine do they produce?

A

Sussex, England.

Traditional Method Sparkling Wine

72
Q

Name 4 other sparkling winemaking methods.

A

Methode Ancestrale
The Chamat Method/Cuvee Close/ Tank
Continuous Method
Carbonation

73
Q

Describe the Method Ancestrale

A

AKA Method Rurale
oldest and most rudimentary of sparkling winemaking procedures. A single fermentation begins in tank and wines are transferred to bottle Yeasts contine to ferment the remaining sugars in the bottle.

74
Q

What are 3 examples of method ancestral sparkling wine>

A

Bugey Cerdon
Clairette de Die Method Diose Ancestrale
Gaillac Mousseaux Method Gallaçoise

75
Q

Wine produced by the Charmat method lacks what key feature in comparison to the style of Champagne?

A

extended lees contact.

emphasizes fruit and varietal aromatics rather than the flavors derived from autolysis

76
Q

Where was the contiuous method developed?

A

AKA Russian Continuous Method.

  • developed in the USSR.
  • similar to the tank method, but the base wine is pumped through a series of interconnected tanks while undergoing the 2nd fermentation, lees may accumulate providing a higher degree of autolyzed flavors.
  • Germen Sekt may be produced this way.
77
Q

What are Dom Perignon’s lasting contributions?

A

the techniques of assemblage

viticulture

78
Q

What is the oldest Champagne house still in operation today?

A

Gosset-for still wine production in 1584

Ruinart-established in 1729 can claim to be the oldest sparkling wine house

79
Q

Name 5 major Champagne houses that were started in the 18th century.

A 
Ruinart
Taittinger
Moët et Chandon
Delamotte
Veuve Clicquot Ponsardin
80
Q

Madame Barbe-Nicole Ponsardnin, the “Veuve” Clicquot is attributed to pioneering what process?

A

remuage (riddling)

81
Q

Who identified the relationship between sugar and fermentation in 1801?

A

Jean-Antoine Chaptal

82
Q

Who discovered the precise amount of sugar required to induce 2nd fermentation?

A

Pharmacist Andre Francois

83
Q

Who released the 1st “brut” Champagne?

A

Pommery in 1874

“Pommery Nature”

84
Q

In what year did Champagne become AOC?

A

1936

85
Q

True or False: Champagne is the only AOC/AOP that does not need to include the Appellation Controlee or Protegee on the label.

A

True

86
Q

What is significant about the 1914 vintage in Champagne?

A

It was one of the finest vintages of the 20th century-in spite of WWI

87
Q

Who created the CIVC and why?

A

Count Robert-Jean de Vogüe of Moët et Chandon organized a consortium of growers, producers, and shippers in 1941 as a response to Nazi occupation.
-From the existing but limited framework of the Commission de Chalons

88
Q

What is a Negociant Manipulant (NM)?

A

A house that produces and purchases grapes from growers and other small houses. (Some own vineyards, others own none)

89
Q

What is a Recoltant Manipulant (RM)?

A

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

90
Q

What is a Cooperative Manipulant(CM)?

A

A grower’s co-operative that produces the wine under a single brand.

91
Q

What is a Recoltant Cooperateur (RC)?

A

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

92
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.

93
Q

What is a Negociant Distributeur?(ND)

A

A middleman company that distributes champagne it did not make.

94
Q

What is a Marque d’Acheteur?

A

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

Champagne (3 decks)

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