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Champagne Flashcards

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1
Q

What are two terms for Méthode Champenoise produced outside of Champagne?

A
  • méthode traditionnelle (traditional method)

- méthode classique (classic method)

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2
Q

Who was Dom Pérignon? What was his lasting contribution to Champagne?

A
  • cellar master at Abbey of Hautvillers 1668-1715

- contributed technique of assemblage and viticulture but did not invent sparkling wine

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3
Q

What did the English contribute that made intentionally bottling sparkling wine possible?

A

Stronger, coal-fired glass (improved from wood-fired French glass)

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4
Q

In the 18th C, what were most serious producers still trying to produce?

A

Red and white still wine to compete with Burgundy

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5
Q

When was the word Mousseux associated with Champagne and when might have been the earliest the Champenoise were intentionally enjoying sparkling wine?

A

1724, 1700s

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6
Q

What is the earliest Champagne House? What is the earliest sparkling Champagne House?

A

Gosset (1584) - was making still wine though

Ruinart (1729) - oldest sparkling Champ house

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7
Q

When still in competition with Burgundy, what was a main goal for the Champenois?

A

Make White wine from Red grapes

  • required exacting pressing and harvest procedures
  • helped highlight difference in quality with vin du cuvée and vin de taille (1718)
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8
Q

What would they add to red wine to compete with reds of Burg?

A

Elderberry

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9
Q

Name 5 Champagne Houses founded in the 18th C

A
  • Ruinart
  • Taittinger
  • Moët et Chandon
  • Delamotte
  • Veuve Clicquot Ponsardin
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10
Q

Who was the Vueve “Widow” Clicquot?

A

Madame Barbe-Nicole Ponsardin

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11
Q

What did Madame Barbe-Nicole Ponsardin contribute to winemaking process in Champagne?

A

Remuage - riddling

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12
Q

Who identified the relationship between sugar and fermentation in 1801?

A

Jean-Antoine Chaptal - French chemist

-Chaptalization

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13
Q

What did André François identify in Champagne making?

A

The exact amount of sugar required to induce 2nd fermentation without breaking the bottle

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14
Q

Who put the first brut Champagne on the market? When?

A

Pommery - “Nature”

1874

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15
Q

When was the Champagne initially delimited by the French Govt?

A

1908

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16
Q

When did the Vignerons in Aube riot and when was it reinstated as a full region?

A

1911 riots lead to 1927 reclassification of Champagne including Aube

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17
Q

What was the goal of the Commission de Châlons?

A

develop quality standards and regulate pricing

1935

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18
Q

When did Champagne receive AOC status and what is unique about their status in regards to labeling?

A

1936 - only AOC/AOP not required to list AOC/AOP on label

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19
Q

What three things halted progress of Champagne in the last 19th and early 20th C?

A

Phylloxera - 1890s
Fraud - bc of Phyllox, importing other product and calling Champs
War - German entered Reims 1914 - Western Front of WWI cut through region- constant bombardment - wives/children/elderly made amazing vintage 1914

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20
Q

What happened during Nazi occupation in Champagne?

A

Nazi appointed Otto Klaebisch “wineführer”

  • demanded huge sums of Champagne for Germany
  • producers walled up millions of bottles, tried to pass off faies (Taittinger to jail for this)
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21
Q

What formed as a result of Nazi occupation in Champagne? When?

A

CIVC (Comité Interprofessional du Vin de Champagne) formed in 1941

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22
Q

Who founded CIVC?

A

Count Robert-Jean de Vogüé of Moët et Chandon

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23
Q

What is the CIVC? (ext)

A
  • Comité Interprofessional du Vin de Champagne
  • Founded in 1941
  • consortium of growers, shippers, shippers to represent Champagne industry and protect interests
  • Mediates large Champagne houses and small growers they source from
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24
Q

What is the maximum amount of farmed land owned or rented as per the Contrôle des Structures?

A

15 ha

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25
Q

How many growers are there in Champagne?

A

~20,000

15,800 in 2016

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26
Q

Who released the first tête de cuvée? When?

A

Dom Pérignon

1921 vintage, released in 1936

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27
Q

What is a tête de cuvée?

A

Prestige cuvée - A premier bottling often but not always carrying a vintage date

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28
Q

One in how many bottles of sparkling wine produced today are Champagne?

A

12

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29
Q

When did the INAO broaden the appellation from 319-357 villages?

A

2009

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30
Q

How many growers and houses existed in 2016?

A

15,800 growers, over 300 houses

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31
Q

How many bottles of Champagne shipped worldwide in 2016?

A

306 million

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32
Q

What are the 4 largest markets for Champagne?

A

UK, USA, Germany, Japan

account for half of Champagne exports

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33
Q

What parallel is Champagne located along?

A

48

Reims is 49

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34
Q

What is the mean annual temperature of Champagne?

A

50 F

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35
Q

What are four weather concerns for growers due to cold Atlantic-influenced climate?

A

frost, rain, fungal disease, hail

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36
Q

What is a bouvreux?

A
  • A 2nd crop that happens due to rain during flowering

- rarely ripens, therefore left on vine

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37
Q

What subsoil is pushed to the surface on the slopes of Champagne?

A

Belemnite Chalk

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38
Q

Describe Belemnite Chalk

A
  • pourous, provides excellent drainage
  • absorbs heat, protects vines at night
  • high limestone content, helps acidity
  • from fossilized remains of cephalopods
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39
Q

What is the subsoil that characterizes the valley vineyards in Champagne?

A

Micraster chalk

-named for extinct sea urchin

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40
Q

Why are the network of cellars carved out of chalk and limestone renowned?

A

They provide perfect natural storage at 53-54 F for millions of bottles

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41
Q

What soil covers most of the chalk in Champagne?

A

Sand and clay

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42
Q

What is the dominant soil type in the Aube?

A

Clay

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43
Q

Is modern organic and sustainable practice common in Champagne?

A

No, slow to embrace these techniques

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44
Q

What are the bleus de ville? When was practice outlawed?

A

Remnants of blue plastic bags used to ship composted trash used to fertilize vineyards
-practice outlawed in 1998

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45
Q

What are the percentages planted to PN, Chard, Meunier as of 2016?

A

Pinot Noir 38%
Chardonnay 31%
Meunier 31%

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46
Q

What does Chardonnay contribute to Champagne?

A

elegance and longevity

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47
Q

What does Pinot Noir contribute to Champagne?

A

structure, richness, body

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48
Q

What does Meunier contribute to Champagne?

A

youthful fruitiness and approachability

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49
Q

What are the 7 authorized grapes for Champagne?

A 
Pinot Noir
Chardonnay
Meunier
Pinot Blanc
Pinot Gris Vrai ("true" white Pinot Noir)
Arbane
Petit Meslier
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50
Q

What 4 pruning methods are permitted in Champagne?

A

Cordon de Royat
Chablis
Vallée de la Marne
Guyot (double and simple)

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51
Q

What is a marc of grapes?

A

4000 kg - the amount held in a traditional Coquard Basket Press

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52
Q

What are the pressing limits set by CIVC in 1992?

A

102 L/160 kg or
2550 L/4000kg (one marc of grapes)

Additional pressed juice is rebêche, or the “end of pressing”

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53
Q

What are the 5 départements of Champagne?

A 
Aube
Aisne
Marne
Haute-Marne
Seine-et-Marne
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54
Q

How many communes of production (villages) are there in Champagne?

A

357

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55
Q

What is the rebêche?

A
  • the “end of pressing” after vin de cuvèe and vin de taille
  • must account for 0-10% of the total
  • may only be used for distillation
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56
Q

What three cities are home to many of the major Champagne houses?

A

Reims
Aÿ
Epernay

(North to south to southwest)

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57
Q

What are the five districts of Champagne? What is the main grapes cultivated in each?

A 
Montagne de Reims - PN
Vallée de la Marne - Meunier
Côte des Blancs - Chard
Côte de Sézanne - Chard
Côte des Bars (the Aube) - PN
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58
Q

Which direction do the slopes face in the Côte des Blancs?

A

southeast and east

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59
Q

Which district is known for frost and why is the grape varietal there prized?

A

Vallée de la Marne - Meunier buds late and ripens early, best in frost

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60
Q

How do the slopes face in the Montagne de Reims

A

North and south

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61
Q

How many Grand Cru villages in Champagne? How many Premier Cru?

A

17, 42

62
Q

Name the 9 GC Villages of the Montagne de Reims

A 
Sillery
Puisieulx
Beaumont-Sur-Vesle
Verzenay
Mailly-Champagne
Verzy
Louvois
Bouzy
Ambonnay
63
Q

Name the 2 GC Villages of the Vallée de la Marne

A

Aÿ

Tours-sur-Marne

64
Q

Name the 6 GC Villages of the Côte des Blancs

A 
Chouilly
Oiry
Cramant
Avize
Oger
Le Mesnil-sur-Oger
65
Q

Montagne de Reims Premier Cru Villages (26 total)

A 
Avenay-Val-d'Or
Bezannes
Billy-le-Grand
Chamery
Chigny-les-Roses
Cormontreuil
Coulommes-la-Montagne
Écueil
Jouy-lès-Reims
Ludes
Les Mesneux
Montbré
Pargny-lès-Reims
Rilly-la-Montagne
Sacy
Sermiers
Taissy
Tauxières-Mutry
Trépail
Trois-Puits
Vaudemange
Villers-Allerand
Villers-aux-Nœuds
Ville-Dommange
Villers-Marmery
Vrigny
66
Q

Vallée de la Marne Premier Cru Villages (7 total)

A 
Bisseuil
Champillon
Cumières
Dizy
Hautvillers
Mareuil-sur-Aÿ
Mutigny
67
Q

Côte des Blancs Premier Cru Villages (9 total)

A 
Bergères-lès-Vertus
Cuis
Étréchy
Grauves
Pierry
Val-des-Marais (Coligny)
Vertus
Villeneuve-Renneville-Chevigny
Voipreux
68
Q

What is the CIVC? (brief)

A
  • regulatory body responsible for mediating relations between growers and producers
  • oversees production methods
69
Q

What is blocage and deblocage?

A
  • the reserve and release of wine stocks for use in future vintage
  • authorized by CIVC
70
Q

What is the Échelle de Crus?

A

-Percentile system to rate villages (crus)
-CIVC set price of grapes and grower would get that %
100 = Grand Cru
90-99 = Premier Cru
80-89 = Cru (80 became minimum in 1985)

71
Q

Which two premier crus received rating of 99% on Échelle de Crus?

A

Mareuil-sur-Ay (VdlM)

Tauxières (MdR)

72
Q

When did CIVC stop setting the price of grapes? When did the system of Échelle de Crus become abolished completely?

A

1990 stopped setting price

Early 2000s system abolished, but premier and GC can still label as such

73
Q

What is the matriculation number?

A

a code assigned to each producer by the CIVC, found on every bottle of Champagne

74
Q

Define NM

A

Négociant Manipulant

  • house that purchases grapes
  • may own portion of grapes
75
Q

Name 5 well known NM

A 
Moët et Chandon
Louis Roederer
Veuve Clicquot Ponsardin
Billecart-Salmon
Lanson
Taittinger
Pol Roger
Perrier-Jouët
Mumm
Laurent-Perrier
76
Q

Name 4 Champagne houses owned by LVMH

A

Moët et Chandon
Krug
Veuve Clicquot Ponsardin
Mercier

77
Q

Define RM

A

Récoltant Manipulant

  • grower-producer
  • makes Champs from estate grown fruit (min 95%)
78
Q

What is the minimum percentage of fruit that must be estate grown for RM?

A

95%

79
Q

Define CM

A

Coopérative Manipulant

  • growers co-operative
  • produces wine under single brand
80
Q

Define RC

A

Récoltant Coopérateur

  • Grower whose grapes vinified at co-op
  • sells wine under his own label
81
Q

Define SR

A

Société de Récoltants

  • a firm set up by a union of often related growers
  • share resources to make wines collectively
  • market several brands
82
Q

Define ND

A

Négociant Distributeur

-middleman company that distributes Champs it did not make

83
Q

Define MA

A

Marque d’Acheteur

  • A buyer’s own brand (supermarket, large resto)
  • purchases Champs and sells under its own label
84
Q

How is the first press divided?

A

2550 L
-split into vin de cuvée (first 2050 L)
and
-vin de taille (2nd 500L) - often sold or used in small amount for structure

85
Q

What is débourbage?

A

Allowing the newly pressed juice to settle at a cool temp 8-15 hours so solids (bourbs) can be removed with racking before fermentation

86
Q

When would chaptalization happen during the méthode Champenoise?

A

Before primary fermentation

87
Q

What are the vin clairs?

A
  • High acid base wines with abv ~11%

- result of primary fermentation

88
Q

What vessels are typically used for primary fermentation?

A

stainless steel or used oak, some producers use portion of new oak

89
Q

What happens after primary fermentation before assemblage in Méthode Champenoise?

A
  • Malolactic fermentation, if so chosen
  • clarification through fining, filtering or centrifuge
  • base wines remain in vessel until Feb or March
90
Q

What is Assemblage?

A
  • blend of base wines from different growing areas, vintages, reserve wines to create hallmark style
  • for rosé usually some base red wine blended in
  • then cold stabalized
91
Q

What is the prise de mousse?

A

Second fermentation

92
Q

Describe steps of Prise de Mousse

A
  • Blended wine is racked and bottled with liqueur de tirage to ignite 2nd fermentation
  • bottle fixed with crown cap containing bidule or cork
93
Q

What is liqueur de tirage?

A
  • mixture of still wine, yeasts, sugar, fining agents

- ignites 2nd fermentation

94
Q

What is a bidule?

A

plastic capsule under crown cap that serves to capture sediment during remuage

95
Q

How long does prise de mousse last and how much does the alcohol content and pressure raise during it?

A
  • Lasts up to 8 weeks
  • gain 1.2-1.3% alcohol
  • pressure 5-6 atm
96
Q

What is “Sur latte”

A
  • Storing bottles horizontally

- how they are typically stored during 2nd fermentation

97
Q

What is pointage

A

Method historically used to prevent sediment from sticking to sides of bottles - briskly shake bottle

98
Q

What is remuage?

A

Riddling - manipulating sediment into the neck and bidule of bottle through sharp twists and inversion of bottle

99
Q

What did the widow Clicquot invent that was a breakthrough in remuage?

A

The pupitre - 2 wooden planks fastened in an A shape with 60 angled holes in each

100
Q

How long did remuage take historically with a remuer

A

about 8 weeks

101
Q

Who in vented the gyropalette?

How many bottles does it hold and how long does remuage take?

A
  • Invented by Spanish (Cava)
  • Holds 504 bottles
  • remuage takes a week or less
102
Q

What is “sur pointe”?

A

The bottles in an upside-down vertical position with lees collected in neck
-some houses age this way for years

103
Q

Name an example of a bottling that uses sur pointe aging?

A

Bollinger RD (Récemment Dégorgé)

104
Q

What is dégorgement à la glace?

A
  • dipping neck of bottle in freezing brine then turning upright and removing crown cap
  • force of internal pressure expels semi-frozen sediment and small portion of wine
105
Q

What is dégorgement à la volée?

A

Same as dégorgement à la glace but bottle isn’t frozen - more wine lost

106
Q

What is the liqueur d’expédition

A
  • dosage

- liquid mix of sugar syrup and wine to determine desired style of wine

107
Q

Name all sweetness designations in order

A 
Brut Nature
Extra Brut
Brut
Extra Dry
Sec
Demi-Sec
Doux
108
Q

How much RS in Brut Nature?

A

0-3 g/L (no added dosage)

109
Q

How much RS in Extra Brut?

A

0-6 g/L

110
Q

How much RS in Brut?

A

0-12 g/L

111
Q

How much RS in Extra Dry?

A

12-17 g/L

112
Q

How much RS in Sec?

A

17-32 g/L

113
Q

How much RS in Demi-Sec?

A

32-50 g/L

114
Q

How much RS in Doux?

A

50+ g/L

115
Q

What is a muselet?

A

Wire cage around cork

116
Q

How long must NV styles remain in cellar?

A

15 months (including lees aging)

117
Q

How long must Vintage styles remain in cellar?

A

36 months

118
Q

For which bottle sizes is transvasage (transfer method) allowed?

A

Smaller than half bottle, larger than Jero

119
Q

Describe transvasage

A

Transfer method

  • remuage not necessary
  • wine disgorged into pressurized tank, filtered
  • dosage added
  • wine transferred to clean bottle under pressure
120
Q

Name all Champagne bottle sizes in order

A 
Piccolo - quarter bottle
Demi - half bottle
Bottle
Magnum - 2 bottles (1.5 L)
Jerobaum - 4 bottles (3 L)
(rehobaum) - 6 bottles (4.5 L)
Methuselah - 8 bottles (6 L)
Salamanzar - 12 bottles (9 L)
Balthazar - 16 bottles (12 L)
Nebudchunezzar - 20 bottles (15 L)
Solomon - 24 bottles (18L)
121
Q

What is Solomon called in Bordeaux?

A

Melchior (18 L) 24 bottles

122
Q

How much of the market is made up with NV Champagne?

A

3/4

123
Q

How much of a stated vintage must come from that year? How much of each vintage’s harvest may be sold as vintage Champagne?

A
  • 100% must come from that vintage

- 80% may be sold as vintage each year

124
Q

What is another word for Prestige Cuvée? Must it have a vintage stated?

A

Tête de Cuvée

No, but usually does have vintage date

125
Q

Must single vineyard Champagne have a vintage date?

A

No, but usually does

126
Q

What was the first single vineyard Champagne? when?

A

Philipponat’s Clos de Goisses

1935

127
Q

When did the Special Club originate?

A

1971

128
Q

Two methods to make Rosé Champagne?

A

Saignée and blending

129
Q

Special Club Rules

A
  • The “Special Club” is the prestige cuvée for all members
  • The Club Trésors will declare a vintage as being worthy, then each member may decide individually whether or not to produce a “Special Club” wine
  • All base wines and finished “Special Club” wines must undergo tasting analysis
  • All “Special Club” bottles share an identical label and bottle shape
  • Only RM and estate vinified and bottled
130
Q

Special Club Members

A 
Paul Bara (Bouzy)
Roland Champion (Chouilly)
Charlier et Fils (Montigny-sous-Châtillon)
Gaston Chiquet (Dizy)
Duménil (Chigny-les-Roses)
Forget-Chemin (Ludes)
Fresnet-Juillet (Verzy)
Pierre Gimonnet et Fils (Cuis)
J.M. Goulard (Prouilly)
Henri Goutorbe (Aÿ)
Grongnet (Etoges)
Marc Hébrart (Mareuil-sur-Aÿ)
Hervieux-Dumez (Sacy)
Vincent Joudart (Fèrebrianges)
Juillet-Lallement (Verzy)
Larmandier Père et Fils (Cuis)
J. Lassalle (Chigny-les-Roses)
Joseph Loriot-Pagel (Festigny)
A. Margaine (Villers Marmery)
Rémy Massin et Fils (Ville-sur-Arce)
José Michel et Fils (Moussy)
Moussé Fils (Cuisles)
Mouzon-Leroux et Fils (Verzy)
Nominé-Renard (Villevenard)
Pertois-Moriset (Le Mesnil-sur-Oger)
Salmon (Chaumuzy)
Sanchez-Le Guédard (Cumières)
Vazart-Coquart et Fils (Chouilly)
131
Q

What are the two appellations for still Wine in Champagne? Describe the differences

A

Coteaux Champenois and Rosé de Riceys

  • Coteaux Champenois still white, rose or red from anywhere in Champagne AOC
  • Rosé de Riceys 100% Pinot Noir rose from Les Riceys cru in the Aube
132
Q

Name the 7 AOC regions for crémant produced by traditional method

A
  • Crémant de Bordeaux
  • Crémant de Bourgogne
  • Crémant de Loire
  • Crémant de Limoux
  • Crémant de Die
  • Crémant du Jura
  • Crémant d’Alsace
133
Q

Name three subregions in the Loire that make traditional method sparkling wine

A

Vouvray, Montlouis-sur-Loire, Saumur

134
Q

Name two subregions in the Savoie that make traditional method sparkling wine

A

Vin de Savoie, Seyssel

135
Q

How are fully sparkling vs slightly sparkling wine labeled in non AOC sparkling wine appelations

A

Mousseaux- fully sparkling
Pétillant - slightly sparkling
*Crémant for fully sparkling in Savoie

136
Q

Name the traditional method sparkling wine AOP in the Langeudoc and assemblage requirements

A

Blanquette de Limoux AOP

-min 90% Mauzac, Chardonnay, Chenin Blanc

137
Q

Where in Italy is the best traditional method sparkling wine found? Name two DOCGS

A

Lombardy

  • Franciacorta
  • Oltrepò Pavese Metodo Classico
138
Q

What are the terms for the traditional method sparkling wine in Spain and Germany

A

Cava
Sekt**
**Only highest quality Sekt made in traditional method

139
Q

What region represents a natural continuation of the chalk of Champagne?

A

White Cliffs of Dover in England

140
Q

Name two producers in Sussex leading the way in quality traditional method sparkling wine

A

Nyetimber

Ridgeview Estate

141
Q

Where did Roederer, Taittinger and Moët et Chandon set up in the US respectively?

A

Roederer - Anderson Valley in Mendocino
Taittinger - Carneros
Moët et Chandon - Yountville

142
Q

Who is at the forefront of South African traditional sparkling wine, what is the term for it?

A

Cape Classique - Graham Beck

143
Q

Name 5 countries outside of Europe and the US where major Champagne houses have set up

A 
Australia
New Zealand
Argentina
Ukraine
Brazil
144
Q

Describe Méthode Ancestrale

A
  • Single fermentation begins in tank
  • transferred to bottle before 1st fermentation complete
  • no liqueur de tirage needed, dosage not allowed
  • disgorged filtered and transferred to new bottle before sale
145
Q

Name three appellations that use the Méthode Ancestrale

A

Bugey Cerdon
Clairette de Die Méthode Dioise Ancestrale (Rhone)
Gaillac Mousseux Méthode Gaillaçoise (SW France)

146
Q

Two other names for Charmat Process

A

Cuve Close

Tank Mathod

147
Q

Describe Charmat Process

A
  • After 1st fermentation, liqueur de tirage added
  • undergoes 2nd fermentation in pressurized, enamel lines tank, takes matter of days
  • Once pressure reached (usually ~5atm) chilled to halt fermentation
  • wine filtered and bottled, usually with dosage
148
Q

Name two appellations that typically use the Charmat Process

A

Asti DOCG and Prosecco

149
Q

Where was Continuous method developed?

A

USSR

Alternate name: Russian Continuous Method

150
Q

Describe Continuous method

A
  • After 1st fermentation, base wine pumped through series of connected tanks while undergoing 2nd fermentation
  • liqueur de tirage added constantly and lees accumulate in first few tanks
  • higher degree of autolyzed flavors than tank method
  • Used for majority of German Sekt
151
Q

Name the four other methods of sparkling winemaking besides traditional method

A
  • Méthode Ancestrale
  • Charmat Process/Tank
  • Continuous Method
  • Carbonation
152
Q

A few producers of Coteaux Champenois

A
  • Egly-Ouriet (Ambonnay) [Cuvée des Grands Côtés]
  • Bollinger [La Côte aux Enfants]
  • Marguet Père et Fils

France - SD (11 decks)

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