Champagne Flashcards
1
Q
How many liters/bottles are in a Jeroboam?
A
4 bottles. 3 liters.
2
Q
How many bottles are in a Rehoboam?
A
6 bottles. 4.5 liters.
3
Q
How many bottles are in a Methuselah?
A
8 bottles. 6 liters.
4
Q
How many bottles are in a Salmanazar?
A
12 bottles.9 liters.
5
Q
How many bottles are in a Balthazar?
A
16 bottles. 12 liters.
6
Q
How many bottles are in a Nebuchadnezzar?
A
20 bottles. 15 liters.
7
Q
How many bottles are in a Solomon
A
24 bottles. 18 liters.
8
Q
What was the inaugural vintage of “Dom Perignon and what effect did it have on the industry?
A
- Many houses followed suite and released a tete de cuvee
9
Q
What is the mean annual temperature of Champagne?
A
50 degrees F
10
Q
Name 4 major concerns for Champagne growes in the cold, Atlantic influenced climate.
A
Frost, rain, fungal disease, hail
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.
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.
13
Q
What is the dominant soil type of the Aube?
A
Clay
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
15
Q
What are the 4 minor grapes authorized for Champagne production?
A
Pinot Blanc Vrai
Arbane
Petite Meslier
Pinot Gris
16
Q
What are the 4 pruning methods permitted in Champagne?
A
Cordon de Royat
Chablis
Vallée de la Marne
Guyot
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.
18
Q
What is the traditional press used in Champagne?
A
A coquard basket press.
19
Q
What is “bouvreux”?
A
“Second-Crop”- occurs when rain interrupts flowering. The second crop rarely ripens and is left on the vine.
20
Q
How many villages in Champagne are authorized to grow grapes?
A
357 villages.
21
Q
What are the 5 districts of Champagne?
A
Montagne de Reims Vallée de la Marne Côte de Blancs Côte de Sezzane Aube
22
Q
In what 2 districts of Champagne is Pinot Noir the predominant grape?
A
Montagne de Reims and the Aube.
23
Q
What is the predominant grape of the Côte de Sezzane and the Côte de Blancs?
A
Chardonnay
24
Q
Meunier is heavily cultivated in what district?
A
Vallée de la Marne
25
How many Grand Cru villages are there in Champagne?
17
26
How many Premier Cru villages are there in Champagne?
42
27
What is "blocage"?
The reserve of wine stocks for use in future vintages.
28
What is "deblocage"?
The release of wine stocks.
29
What is the Echelle de crus?
a percentile system by which the villages or crus of the Champagne appellations are rated.
30
Until what year did the CIVC utilize the Échelle de Crus to set the price of grapes?
1990
31
What is the maximum échelle that a village can achieve?
100-Grand Cru
32
What classification is a village with an echelle of 90-99?
Premier Cru
33
In 1985 a revision set the minimum rating of the scale to what?
80
34
When did the CIVC abolish the Échelle de Crus system?
in the early 2000s
| -premier cru and grand cru villages still retain their titles.
35
What is liqueur d'expédition?
a liquid mixture of sugar syrup and wine used to top of the wine after degorgement.
36
What is another name for liqueur d'expédition?
Dosage
37
What is liqueur de tirage?
a mixture of still wine, yeasts, sugar, and fining agents that serve to ignite the second fermentation.
38
Describe "degorgement a la glace"
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
After being pressed, the extracted juice is divided into 3 levels. Name them.
vin de cuvee
vin de taille
rebêche
40
What is vin de cuvee?
the first 2,050 liters of pressed juice
41
what is the vin de taille?
the following 500 liters of pressed juice following the vin de cuvee
42
The rebêche must comprise what percentage of the total?
1-10%
43
True or False: The rebêche is used for distillate, not for Champagne.
True
44
What is "débourage"?
juice settling following pressing. 8-15 hours.
45
What are "bourbes"?
remaining solids in juice that can be removed by racking prior to fermentation.
46
True or False: After débourage, the must may be chapitalized then undergo primary fermentation.
True
47
What are "vins clairs"?
the resulting high-acid base wine of primary fermentation of champagne. approx. 11% abv
48
What process may or may not follow primary fermentation?
Malolactic Fementation
| -not universally done
49
After primary fermentation and MLF the wines are clarified using what 3 methods?
Fining
Filtering
Centrifuge
50
What process follows clarification in Champagne?
Assemblage or blending of base wines utilizing a number of grapes, growing areas, and vintages.
51
After assemblage and cold stabilization, the blend will be racked and bottled with the addition of what?
liqueur de tirage
52
What is "prise de mousse"?
secondary fermentation
53
What is the plastic cap that will serve to capture the sediment during remuage?
a bidule
54
How are the bottles usually stored during the second fermentation?
"sur latte"- horizontally
55
What is autolysis?
the breakdown of dead yeast cells.
56
What is "remuage"?
riddling
57
How many holes does a pupitre have?
120 total-60 holes cut into each plank of wood fastened together in an upright "A" shape.
58
How many bottles does a gyropallate hold?
504
59
What is "sur pointe"?
the upside-down vertical position a bottle is kept in after remuage.
60
Decribe "degorgement a la volee.
the same as degorgement a la glace, the sediment is not frozen however and excess wine is lost.
61
Describe the saignee method. Which method is more common in rose Champagne production saignee or blending?
Saignee- the wine gains its hue from extended contact with the skin.
Blending is more common in Champagne.
62
What are the 2 still wine appellations of Champagne?
Coteaux Champenois and Rose de Riceys
63
Where is Rose de Riceys produced?
In Les Riceys, a cru village of the Aube.
| 100% pinot noir rose wines.
64
Name the 7 AOP regions for crémant wines produced via the traditional method.
```
Crémant de Bordeaux
Crémant de Borgogne
Crémant de Loire
Crémant de Limoux
Crémant de Die
Crémant de Jura
Crémant de Alsace
```
65
True or False:
| Coteaux Champenois covers still red, white,and rose wines from the entire region of Champagne.
True
66
Name the 3 appellations of the Loire that Produce traditional method sparkling wines.
Vouvray
Monlouis-sur-Loire
Saumur
67
Name the 2 appellations of the Savoie that produce traditional method sparkling wine.
Vin de Savoie
| Seyssel
68
What are the French terms that denote a fully sparkling and semi-sparkling wine?
Mousseaux-fully sparkling
| Pétillant-lightly sparkling
69
Blanquette de Limoux AOP wines are produced by the traditional method where and with what grapes?
The Languedoc. Min. 90% Mauzac with
| Chardonnay and Chenin Blanc.
70
Who is at the forefront of traditional method "Cap Classique" sparkling wines of South Africa?
Graham Beck
71
Where can you find Nyetimber and Ridgeview Estate? What type of wine do they produce?
Sussex, England.
| Traditional Method Sparkling Wine
72
Name 4 other sparkling winemaking methods.
Methode Ancestrale
The Chamat Method/Cuvee Close/ Tank
Continuous Method
Carbonation
73
Describe the Method Ancestrale
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
What are 3 examples of method ancestral sparkling wine>
Bugey Cerdon
Clairette de Die Method Diose Ancestrale
Gaillac Mousseaux Method Gallaçoise
75
Wine produced by the Charmat method lacks what key feature in comparison to the style of Champagne?
extended lees contact.
| emphasizes fruit and varietal aromatics rather than the flavors derived from autolysis
76
Where was the contiuous method developed?
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
What are Dom Perignon's lasting contributions?
the techniques of assemblage
| viticulture
78
What is the oldest Champagne house still in operation today?
Gosset-for still wine production in 1584
| Ruinart-established in 1729 can claim to be the oldest sparkling wine house
79
Name 5 major Champagne houses that were started in the 18th century.
```
Ruinart
Taittinger
Moët et Chandon
Delamotte
Veuve Clicquot Ponsardin
```
80
Madame Barbe-Nicole Ponsardnin, the "Veuve" Clicquot is attributed to pioneering what process?
remuage (riddling)
81
Who identified the relationship between sugar and fermentation in 1801?
Jean-Antoine Chaptal
82
Who discovered the precise amount of sugar required to induce 2nd fermentation?
Pharmacist Andre Francois
83
Who released the 1st "brut" Champagne?
Pommery in 1874
| "Pommery Nature"
84
In what year did Champagne become AOC?
1936
85
True or False: Champagne is the only AOC/AOP that does not need to include the Appellation Controlee or Protegee on the label.
True
86
What is significant about the 1914 vintage in Champagne?
It was one of the finest vintages of the 20th century-in spite of WWI
87
Who created the CIVC and why?
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
What is a Negociant Manipulant (NM)?
A house that produces and purchases grapes from growers and other small houses. (Some own vineyards, others own none)
89
What is a Recoltant Manipulant (RM)?
A grower-producer that makes Champagne from estate-grown fruit. 95% of the grapes must originate from the producer's own vineyards.
90
What is a Cooperative Manipulant(CM)?
A grower's co-operative that produces the wine under a single brand.
91
What is a Recoltant Cooperateur (RC)?
A grower whose grapes are vinified at a co-operative, but sells the wine under their own label.
92
What is a Societe de Recoltants (SR)?
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
What is a Negociant Distributeur?(ND)
A middleman company that distributes champagne it did not make.
94
What is a Marque d'Acheteur?
A buyer's own brand, often a large supermarket chain or restaurant that purchases champagne and sells it under its own label.
