CHAMPAGNE

Question 1

What is l’Échelle des Crus?

Answer 1

“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

Question 2

Champagne soil

Answer 2

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.

Question 3

Crémant de Bourgogne

Answer 3

• 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

Question 4

Crémant de Savoie

Answer 4

Jacquère, Altesse, Chardonnay, Chasselas, Aligoté

Question 5

**CIVC limit juice extraction

Answer 5

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

Question 6

Crémant de Bordeaux

Answer 6

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

Question 7

Crémant de Limoux

Answer 7

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

Question 8

Clasificación system

Answer 8

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

Question 9

3 Regions where Grand Cru villages are

Answer 9

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

Question 10

3 comercial centers of Champagne

Answer 10

Épernay
Reims
Äy

Question 11

**Grand Cru Villages of Montage de Rheims

Answer 11

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

Question 12

What is “sur latte”?

Answer 12

When the bottles are usually stored horizontally during the second fermentation

Question 13

Champagne aged in bottle?

Answer 13

Non-vintage 15 month including period of lees again

Vintage 36 months on the cellar

Question 14

**3 principal grapes for champagne

Answer 14

Pinot Noir- *provide structure and power

Meunier- *fruitiness and youthful

Chardonnay- *aging, elegant

Question 15

*Extraction for crémant

Answer 15

2,666 Lts for 4,000 kg of grape

Question 16

Cremant d’Alsace

Answer 16

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

Question 17

What is “prise de mousse”?

Answer 17

The second fermentation

Question 18

**Yields

Answer 18

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

Usable yield was 10,800 Kg per ha.

Question 19

Crémant de Bourgogne Label terms

Answer 19

• 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

Question 20

**Noble Vintages Champagne

Answer 20

1996, 2002, 2004, 2006, 2008, 2010

Question 21

Crémant de Loire

Answer 21

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

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

Question 22

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

Answer 22

Äy-Champagne

Tours-sur-Marne (red Grapes)

Question 23

Noble Vintage Champagne

Answer 23

1996, 2002, 2004, 2006, 2008, 2010

Question 24

**Grand Cru Villages of Côte-des-Blancs

Answer 24

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

Question 25

Sweetness level

Answer 25

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

Question 26

Coteaux Champenois AOP

Answer 26

Still wine in champagne

Made red, white and Rosé

Question 27

Rosé de Riceys AOC

Answer 27

100% Rosé Pinot Noir

Question 28

Crémant de Jura

Answer 28

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

Question 29

Crémant de Luxembourg

Answer 29

• 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.

Question 30

What it means Single Vineyard Champagne?

Answer 30

Represents a stark departure from the blending philosophy of the region

Question 31

What is Cuvée and Taille on the juice extraction?

Answer 31

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

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

Question 32

Crémant de Die

Answer 32

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