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Certified Sommelier CMS > CHAMPAGNE > Flashcards

CHAMPAGNE Flashcards

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1
Q

What is l’Échelle des Crus?

A

“Ladder of growth”

Is a Crus system based on quality and percentile system used in each VILLEGE (the entire village is classified)

Village are rating in a scale of 1-100 in order to set the price for the grapes

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2
Q

Champagne soil

A

CHALKY- regulate temperature, absorb heat during the day and realize in the night. (Fuller, richer, fruitier)

LIMESTONE subsoil- roots grow deep, reach water, excellent draining, gives earthy flavor to the wine.

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3
Q

Crémant de Bourgogne

A
  • White: Chardonnay and Pinot Noir with occasional use of Gamay, Pinot Blanc, Sacy, Pinot Gris, Aligoté, and/or Melon de Bourgogne
  • Rosé: Pinot Noir and sometimes Gamay
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4
Q

Crémant de Savoie

A

Jacquère, Altesse, Chardonnay, Chasselas, Aligoté

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5
Q

**CIVC limit juice extraction

A

102 Lt - 160 kg of grape
100 Lt - 157 kg of grape
2,550 Lt - 4,000 kg of grape
(2,050 Cuvée, 500 vin de taille)

Crémant
2,666Lt-4,000kg

Max Yields
10,400 kg/ha

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6
Q

Crémant de Bordeaux

A

-Primarily Merlot along with Cabernet Franc, Cabernet Sauvignon, Carmenère, Malbec, and Petit Verdot, Sauvignon Blanc, Sémillon and/or Muscadelle

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7
Q

Crémant de Limoux

A

-White and Rosé: Chardonnay, Chenin Blanc, Mauzac (locally called Blanquette), Pinot Noir

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8
Q

Clasificación system

A

Cru- below 90%

Premier Cru villages are ranking 90-99% / there are 44 premier cru villages

Grand Cru villages are ranking in 100%
17 grand cru villages

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9
Q

3 Regions where Grand Cru villages are

A
  • Montagne de Reims (9 Cru villages)
  • Vallée de la Marne
  • Côte des Blancs
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10
Q

3 comercial centers of Champagne

A

Épernay
Reims
Äy

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11
Q

**Grand Cru Villages of Montage de Rheims

A 
Ambonnay
Beaumont-sur-Vesle
Bouzy
Louvois
Mailly-Champagne 
Paisieulx
Sillery
Verzenay
Verzy
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12
Q

What is “sur latte”?

A

When the bottles are usually stored horizontally during the second fermentation

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13
Q

Champagne aged in bottle?

A

Non-vintage 15 month including period of lees again

Vintage 36 months on the cellar

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14
Q

**3 principal grapes for champagne

A

Pinot Noir- *provide structure and power

Meunier- *fruitiness and youthful

Chardonnay- *aging, elegant

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15
Q

*Extraction for crémant

A

2,666 Lts for 4,000 kg of grape

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16
Q

Cremant d’Alsace

A
  • White: Pinot Blanc, Auxerrois, Pinot Gris, Riesling, Chardonnay, Pinot Noir
  • Rosé: 100% Pinot Noir required for rosé
17
Q

What is “prise de mousse”?

A

The second fermentation

18
Q

**Yields

A

In 2018, maximum yield was 15,500 Kg per ha.

Usable yield was 10,800 Kg per ha.

19
Q

Crémant de Bourgogne Label terms

A
  • Eminent: Minimum of 24 months on the lees
  • Grand Eminent: Minimum 36 months on the lees, only Pinot Noir and Chardonnay

(with a maximum of 20% Gamay for rosés) permitted, minimum 10% alcohol, brut or drier in style/dosage

20
Q

**Noble Vintages Champagne

A

1996, 2002, 2004, 2006, 2008, 2010

21
Q

Crémant de Loire

A
  • Primary Grapes: Chenin Blanc, Cabernet Franc, Pinot Noir

- Others: Chardonnay, Cabernet Sauvignon, Arbois, Pineau d’Aunis, Grolleau, Grolleau Gris

22
Q

**Grand Cru Villages of Vallée-de-la-Marne

A

Äy-Champagne

Tours-sur-Marne (red Grapes)

23
Q

Noble Vintage Champagne

A

1996, 2002, 2004, 2006, 2008, 2010

24
Q

**Grand Cru Villages of Côte-des-Blancs

A 
Avize
Chouilly (White grapes)
Cramat
Les-Mesnil-sur-Oger
Oger 
Oiry
25
Q

Sweetness level

A

BRUT NATURE/bone-dry (no dosege)
EXTRA BRUT / nearly bone-dry 0-6gr
BRUT / bone-dry with a little residual sugar 0-12gr
EXTRA SEC / extra-dry, off-dry 12-17 gr
SEC-DRY / off-dry to semi-sweet 17-32gr
DEMI SEC / half-dry to medium sweet (for desserts courses) 32-50gr
DOUX / dessert-sweet 50+gr

26
Q

Coteaux Champenois AOP

A

Still wine in champagne

Made red, white and Rosé

27
Q

Rosé de Riceys AOC

A

100% Rosé Pinot Noir

28
Q

Crémant de Jura

A

Chardonnay, Pinot Noir, Poulsard, Savagnin, Pinot Gris, Poulsard, Trousseau

29
Q

Crémant de Luxembourg

A
  • Only country outside of France where the term “Crémant” can be legally used.
  • Moselle Luxembourgeoise Appellation.

Varietals: Riesling, Pinot Blanc, Rivaner (Müller Thurgau), Elbling, Auxerrois, Pinot Noir (for rosé), and Chardonnay.

30
Q

What it means Single Vineyard Champagne?

A

Represents a stark departure from the blending philosophy of the region

31
Q

What is Cuvée and Taille on the juice extraction?

A

CUVÉE- first pressings juice(20.5hl), purest juice, rich and acid.

TAILLE - second juice (5hl), lower acid, more mineral and pigment.

32
Q

Crémant de Die

A

Primarily Clairette, possibly with some Muscat Blanc à Petits Grains and/or Aligoté

Certified Sommelier CMS (40 decks)

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