Champagne

Question 1

What factors make Champagne different from other Sparkling wines?

Answer 1

• Marginal Climate - grapes rarely ripen fully
• Geologically part of Paris Basin, once covered by inland seas
• Soil - 18” of loam on top of 800 feet of chalk
• The grapes used and cost of grapes
• Aging requirements

Question 2

What are the categories (e.g. vintage, etc.) of Champagne and how do they differ?

Answer 2

• Natural: no sugar added
• Brut: 0-1.5% sugar
• Extra Dry - 1.5-3% sugar
• Sec or Dry - 1.7-3.5 % sugar
• Demi Sec - 3.5-5% sugar
• Doux or Sweet - 5-10% sugar

Question 3

What are the specific age requirements for the different categories of Champagne?

Answer 3

• Non-vintage: a minimum of 15 months; bottling done after January 1st following the harvest
• Vintage - a minimum of 3 years (usually just Pinot Noir and Chardonnay)
• Prestige Cuvee - longer than vintage - highest wines from the best houses

Question 4

What are the three approved grape varieties used to make Champagne?

Answer 4

1. Pinot Noir (38%)
2. Pinot Meunier (35%)
3. Chardonnay (27%)

Question 5

What are the different styles of Champagne available?

Answer 5

• Blanc de Blancs - 100% Chardonnay
• Blanc de Noirs - Pinot Noir, Meurnier
• Prestige Cuvee

Question 6

How is the sweetness level indicated on the label?

Answer 6

• Natural or Brut Nature - no sugar added
• Brut - 0 to 1.5% sugar
• Extra dry - 1.5% to 3%
• Sec or dey - 1.7 to 3.5% sugar
• Demi sec - 3.5 to 5% sugar
• Doux or Sweet - 5 to 10% sugar

Question 7

Methode Champenoise:

Answer 7

The traditional bottle-fermented method for producing sparkling wines, including fermenting, aging en Tirage, riddling and disgorging – all in the same bottle that will eventually reach the consumer.

only method used for the very highest quality
sparkling wines of the world.

Question 8

Liqueur di tirage

Answer 8

A syrupy mixture of wine, sugar and yeast that is added to sparkling wines to cause a secondary fermentation that induces carbonation

Question 9

Remuage/riddling

Answer 9

In this stage, the bottles are placed on special racks called pupitres that hold them at a 45° angle, with the crown cap pointed down.

Once a day (every two days for Champagne), the bottles are given a slight shake and turn, alternatively on right then left, and dropped back into the pupitres, with the angle gradually increased.

Question 10

Gyropalette

Answer 10

performs the same task as riddling automatically on many bottles at the same time, and in a shorter period of time.

Question 11

Mousse

Answer 11

foam at the top of the bottle

Question 12

Bead

Answer 12

A colloquial term referring to the bubbles that float in groups on top of a fermenting wine or champagne/sparkling wine in the glass.

Question 13

Charmat Process

Answer 13

A process for producing sparkling wine or champagne cheaply and in large quantities by conducting the secondary fermentation in large tanks rather than individual bottles

Question 14

Dosage

Answer 14

The few ounces of wine is added to each bottle of champagne after disgorging to make up for the liquid volume lost by disgorging.

Question 15

Disgorging (degorgement)

Answer 15

act of removing the frozen plug of ice

Question 16

Cuvee

Answer 16

A given lot or batch of wine usually held in a single tank or large cask. Cuvee often refers to a specific blend of still wines that was blended purposely for later champagne making in France.

Question 17

Cava:

Answer 17

from Spain; made in the traditional method, usually from Spanish grapes

Question 18

Prosecco

Answer 18

sweet to dry; from Veneto, Italy

Question 19

Asti:

Answer 19

sweet; from Piedmont, Italy; made from Moscato grapes

Question 20

Frizzante

Answer 20

Italian term meaning “slightly sparkling”

Question 21

Spumante

Answer 21

Italian term meaning “sparkling:

Question 22

Sekt:

Answer 22

from Germany, mostly produced in the charmat process

Question 23

How does the production of sparkling wine differ from that of still wine?

Answer 23

Sparkling wines undergo a second fermentation during which carbon dioxide, released as yeast converts sugar into alchol, is trapped in the wine effectively forming bubbles. There are four methods to make sparkling wine:

1. Method Champenoise
2. Transfer Method
3. Charmat Process
4. Carbonated Wine

Question 24

Transfer Method

Answer 24

Second Fermentation occurs in the bottle then transferred under pressure to tank and filtered into another bottle
Less labor/time intensive

Question 25

What contribution to sparkling wine production did certain individuals make?

Answer 25

Dom Perignon
The production of white wine from red grapes
Blending different vineyards to produce top-quality wine
The use of verre Anglais
The use of cork stoppers

1334 Francesco Scacchi an Italian wrote a manuscript on rudimentary method for making sparkling wine

Question 26

Ruinart

Answer 26

First Champagne House in 1729
Dom Ruinart and his nephew, Nicolas
Chardonnay dominant

Question 27

Veuve Clicquot Ponsardin

Answer 27

Founded in 1772
Madame Clicquot took over in 1805
“La Grande Dame”