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Green Pin Study 2 (imported Cards) > Champagne > Flashcards

Champagne Flashcards

1
Q

NM bottler code

A

Negociant Manipulant. Champagne House. May or may not own vineyards. i.e. Krug

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2
Q

RM bottler code

A

Recoltant Manipulant. Grower-producer. Min 95% of fruit from their own vineyards. i.e. Marc Herbart

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3
Q

CM bottler code

A

Cooperative Manipulant. Grower’s Coop. Single branded. i.e. Nicolas-Feuillatte

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4
Q

RC bottler code

A

Recoltant Cooperateur. Growers own brand, bottled at a coop.

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5
Q

SR bottler code

A

Societe de Recoltants. A firm of often related growers, may market several different brands

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6
Q

ND bottler code

A

Negociant Distributeur. A middleman co. that sells wine it did not make

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7
Q

MA bottler code

A

Marquee d’Acheteur. Buyer’s own brand, usually a large supermarket brand. i.e. Kirkland, Trader Joe’s

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8
Q

List the sweetness levels of Champagne from driest to sweetest and their respective RS

A

Brut Nature/Non-Dose: 0-3 g/l (no added dosage) Extra Brut: 0-6 g/l Brut: 0-12 g/l Extra Dry: 12-17 g/l Sec: 17-32 g/l Demi-Sec: 32-50 g/l Doux: > 50 g/l

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9
Q

The grapes of Champagne

A

Pinot Noir, Chardonnay, Meunier, Pinot Blanc, Pinot Gris, Arbane, Petit Meslier

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10
Q

Departments included in the Champagne AOC

A

Marne, Aube, Aisne, Seine-et-Marne, Haut-Marne

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11
Q

Vintage dated Champagne requirements and elevage

A

Grapes 100% from stated vintage (except liquer de tirage and liquer d’expedition). Max 80% of a year’s harvest may be sold as Vintage wine. Elevage: min 36 mnths from date of tirage.

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12
Q

NV Champagne elevage

A

15 mnths from date of tirage. Wines may not be disgorged until at least 12 months after the date of tirage

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13
Q

Max pressing yield for Champagne AOC

A

102 liters/160 kg (2,550 liters from 4,000 kg). 1st 2050 L is vin de cuvee, 2nd 500 L is vin de taille (sold off or added is small proportion for structure) Additional pressed juice is rebêche, or the “end of pressing”, and must account for 0-10% of the total. This may only be used for distillation.)

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14
Q

vin clairs

A

Champagne terminology. High acid base wine, the result of primary fermentation, ~ 11% abv. Often chaptilized prior to fermentation, which may occur in SS or oak (typically used, some use a % of new oak). Often undergoes malo though not universally. Generally clarified through fining, filtering , or centrifuge. Typically remains in tank or barrel (rarely bottle) until Feb or March

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15
Q

vin de cuvee

A

In Champagne production, The first 2050 liters of juice pressed from 4000 kg of grapes, considered highest quality

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16
Q

vin de taille

A

In Champagne production, A 2nd pressing of the following 500 liters of juice pressed after the first 2050 liters of vin de cuvee is separated from 4000 kg of grapes. Usually richer in pigment and tannin but lower in acidity, many producers sell off this lesser component of the must or include it in a minor proportion as a structural element in a blend

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17
Q

rebeche

A

In Champagne production, A third, final pressing of grapes required by law after the vin de cuvee and vin de taille. Must comprise 1-10% of the total. Used for distillate, not Champagne

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18
Q

debourbage

A

In Champagne production, The settling of pressed juice in order to remove solids via racking before fermentation. Occurs at a cool temp for 8-15 hours

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19
Q

bourbes

A

In Champagne production, Solids such as skins and pips removed through debourbage and racking prior to juice fermentation

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20
Q

assemblage

A

In champagne production, The blending of base wines, often from various grapes, vineyard sites and vintages, used to achieve a consistent house style from year to year

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21
Q

liqueur de tirage

A

In Champagne production, A mixture of still wine, yeasts, sugar, and fining agents. Ignites the secondary fermentation. As a general rule, four grams of sugar per liter of wine will produce one atmosphere of pressure; the standard measurement in champagne is 24 grams of sugar, which produces roughly six atmospheres, although a little may be lost at disgorgement.

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22
Q

tirage

A

In Champagne production, The act of bottling. Customary to refer to non-vintage wines by the year of bottling rather than the year of harvest. For example, “tirage 2005” means that the wine was bottled in 2005, and the base vintage is most likely 2004. May not occur until Jan 1, year after harvest

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23
Q

liqueur d’expedition

A

In Champagne production. Aka Dosage. The blend of sugar and wine added to champagne just after disgorgement. Either cane or beet sugar is normally used, and the wine can be young or old, depending on the producer’s preference

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24
Q

Champgane AOC established

A

1936

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25
Number of villages, 1er, and GC in Champagne
357 villages, 42 1er cru, 17 GC
26
prise de mousse
In Champagne production, Secondary fermentation. Takes up to eight weeks for the yeast to convert the added sugar to alcohol & Carbon Dioxide. The abv rises ~ 1.2-1.3%, and the carbon dioxide creates a pressure inside the bottle of five to six atmospheres
27
bidule
Champagne production, a plastic capsule that will serve to capture the sediment during remuage
28
sur latte
Champagne production, The storing of bottles stacked on their sides, which is the most space-efficient method of storing champagne in the cellar. This is the way that champagnes are stored during the second fermentation and aging in the bottle, before they are put into riddling racks to prepare them for disgorgement
29
degorgement
In Champagne production, Disgorgement. The process of removing the yeast sediments after fermentation and aging in bottle. The sediment must be collected in the neck of the bottle through riddling, whether manually or through the use of a gyropalette. Typically, the bottle of the neck is then frozen to collect the sediment into a solid mass, and then this mass is ejected when the capsule is removed. Some growers, however, still disgorge bottles without using the freezing technique.
30
pointage
In Champagne production, Also called poignetage. The act of shaking the bottles during lees aging, to put the lees in suspension and prevent them from sticking to the sides of the glass.Newer strains of yeast generally preclude the need for pointage, and most houses have abandoned the practice. It can also be done after disgorgement, to more evenly distribute the liqueur d'expédition
31
remuage
In Champagne production, Riddling. A complex process involving both the turning and tilting of bottles in a pupitre, to collect the sediment at the neck of the bottle in preparation for disgorgement. Antoine de Müller, cellarmaster for Veuve Clicquot in the early 19th century, is credited with inventing the riddling rack in 1816.
32
pupitre
In Champagne prodcution, An upright rack used for hand riddling. Two large wooden planks fastened together in an upright “A” shape, with 60 angled holes cut into each plank of wood. A remuer would fractionally turn and tilt each bottle over a period of about eight weeks, slowly inverting the bottles with the neck pointing downward
33
remuer
In Champagne production, a riddler
34
gyropalette
In Champagne production, A mechanical device used in place of riddling, to collect the yeast sediments in the neck of the bottle in preparation for disgorgement. Holds 504 bottles. Invented in Spain Gyropalettes have made this process much faster, a week or less, with no resulting loss in quality. Almost all champagne producers, large and small, use gyropalettes today, although some still riddle bottles by hand, either to preserve tradition or to accomodate oddly-shaped bottles that don't stack neatly in the cage of a gyropalette.
35
sur pointe
In Champgane production, The storing of bottles upside down, on their necks. Bottles are held this way after riddling, while waiting to be disgorged, and are usually put into crates or cages to hold them in place. This method may also be used for the long-term storage of undisgorged bottles that still contain sediment, to concentrate the sediment in the neck so that the lees have a minimal continuing effect on the wine. Some say that wine keeps better when left undisgorged and stored this way, staying fresher for a longer period of time. Others prefer to disgorge wines normally before long-term storage. In order to drink a bottle that is stored sur pointe, it must first be manually disgorged, in a process called disgorgement à la volée.
36
RD
In Champagne production, Récemment Dégorgé, designation used by Bollinger and others to signify a bottling that has been stored sur pointe for a number of years and is only disgorged upon order
37
traditional Champagne press
A basket press, Coquard is the most common producer., holds a marc (4000 kg) of grapes
38
degorgement a la glace
In Champagne production, The modern method of disgorgement which involves dipping the neck of bottle in a freezing brine solution. The bottle can then be turned upright. The force of internal pressure will expel the semi-frozen sediment (and a small portion of wine) as the crown cap is removed
39
degorgement a la volee
In Champagne production, An older method of disgorement by hand utilizing the same principle as a la glace, however, without freezing the sediment excess wine is invariably lost along with it. Required method for wines stored sur pointe with a cork instead of a bidule
40
transvasage
In Champagne production, the transfer method. remuage is unnecessary, as the wine is disgorged into a pressurized tank and filtered. Dosage is added, and the wine is transferred to a clean bottle under pressure. Only allowed for 187 mL and 4.5 L (Rehoboam) and larger
41
blocage
In Champagne production, the reserving of wine stocks for future use. Regulated by the CIVC
42
deblocage
In Champagne production, the releasing of reserved wine stocks for current use. Regulated by the CIVC
43
autolysis
The chemical reactions caused by the breaking down of yeast cells through an enzymatic process, which occurs when a wine is left in contact with the lees over a long period of time. Autolysis is one of the fundamental processes in the making of champagne, as it imparts particular types of flavor complexity and textural finesse that can be achieved in no other way, and this is one of the main reasons for champagne's long aging on the lees in bottle after the second fermentation
44
chef de cave
Head winemaker in Champagne
45
echelle des crus
The old system of vineyard classification in Champagne. Every winegrowing village was assigned a %, indicating the % of the standard price it would receive for it's grapes. 100% = GC, 90-99% = 1er cru. CIVC stopped setting prices in 1990 and abolished the system altogether in 2000, however villages may still use their 1er cru and GC status on labels
46
Champagne permitted training systems
Cordon de Royat, Chablis, Vallée de la Marne, and Guyot (double and simple
47
Champagne Soils
Slopes: Belemnite Chalk is pushed to the surface. derived from the fossilized remains of millions of extinct cephalopods. Porous, heat retaining, well draining high limestone content allows roots to dig deeply and leads to high acidity Valley: A layer of Micraster chalk, from fossilized sea urchins, over the Belemnite The Aube: Clay dominates A thin layer of clay and sand covers much of the chalk in Champagne
48
Champagne climate
along the 48th parallel. With a mean annual temperature of only 50°F, ripening is extremely variable, and quality can differ greatly from year to year, requiring the houses of Champagne to blend between vintages to achieve a consistency in their house styles. Frost, rain, fungal disease and hail are serious concerns for growers in the cold, Atlantic-influenced climate. Rain often interrupts flowering, resulting in a bouvreux, or second crop, that rarely ripens and is left on the vine
49
Champagne bottle sizes
``` Quarter Bottle (Piccolo) 187 ml Half Bottle (Demi) 375 ml Bottle 750 ml Magnum 1.5 L (2 bottles) Jeroboam 3 L (4 bottles) Rehoboam (discontinued in 1989) 4.5 L (6 bottles) Methuselah 6 L (8 bottles) Salmanazar 9 L (12 bottles) Balthazar 12 L (16 bottles) Nebuchadnezzar 15 L (20 bottles) Solomon 18 L (24 bottles) ```
50
Piccolo
Champagne quarter bottle, 187 mL
51
Demi Champgne bottle size
Half bottle, 375 mL
52
Magum
2 bottles, 1.5 L
53
Jeroboam
Champagne 3 L, 4 bottles
54
Rehoboam
Champagne 4.5 L, 6 bottles, discontinued in 1989
55
Methuselah
Champagne 6 L, 8 bottles
56
Salmanazer
Champagne 9 L, 12 bottles
57
Balthazar
Champagne 12 L, 16 bottles
58
Nebuchadnezzar
Champagne 15 L, 20 bottles
59
Solomon
Champagne 18 L, 24 bottles
60
Champagne Regions
Montagne de Reims, Valle de la Marne, Cotes de Blancs, Cote de Sezane, Cote des Bars/the Aube
61
Montagne de Reims
Northmost Champagne region, PN most planted butareas for Chard and PM as well. GC and most 1er crus in the Grande Montagne south of the city of Reims on south and north facing slopes bewteen the Vesle and Marne rivers. Several 1er cru also located in the Petite Montagne SW of Reims. The Massif de Saint Theirry is NW of Reims. 9 GC, 26 1er cru.
62
Montagne de Reims GC vineyards
9, N-S: Sillery, Puisieulx, Beaumont-sur-Vesle, Verzenay, Mailly-Champagne, Verzy, Louvois, Bouzy Ambonnay
63
Montagne de Reims important 1er cru vineyards
N-S: Vrigny, Ecueil, Rilly-la-Montagne, Chigny-la-Rose, Ludes, Villers-Marmery, Trepail, Tauxieres
64
Sillery
Montagne de Reims GC, northmost, only M de R GC planted mostly to Chard
65
Puisieulx
Montagne de Reims GC, north, may be Champagnes most obscure GC
66
Beaumont-sur-Vesle
Montagne de Reims GC, north
67
Verzenay
Montagne de Reims GC, north facing
68
Mailly-Champagne
Montagne de Reims GC, north facing
69
Verzy
Montagne de Reims GC, north facing. added in 1985
70
Louvois
Montagne de Reims GC, south facing
71
Bouzy
Montagne de Reims GC, south facing
72
Ambonnay
Montagne de Reims GC, south facing
73
Vrigny
Montagne de Reims 1er cru in the Petite Montagne
74
Ecuiel
Montagne de Reims 1er cru in the Petite Montagne
75
Rilly-la Montagne
Montagne de Reims 1er cru, north facing in the Grande Montagne
76
Chigny-la-Rose
Montagne de Reims 1er cru, north facing in the Grande Montagne
77
Ludes
Montagne de Reims 1er cru, north facing in the Grande Montagne
78
Villers-Marmery
Montagne de Reims 1er cru, east facing in the Grande Montagne, planted to Chardonnay
79
Trepail
Montagne de Reims 1er cru, east facing in the Grande Montagne, planted to Chardonnay
80
Tauxieres
Montagne de Reims 1er cru, south facing in the Grande Montagne, west of Louvois GC. echelle of 99%
81
Valle de la Marne
Champagne region along the Marne R. Sheltered vineyards, frost prone, late budding, early ripening PM prized here, especially in the East and West villages west of the Grand Vallee. All of the GC and 1er cru vineyards are located in the Grand Vallee between Epernay and Tour-Sur-Marne, mostly planted to PN. 2 GC, 7 1er cru
82
Vallee de la Marne GC villages
Tours-Sur-Marne, AY
83
Vallee de la Marne important 1er cru
Mauriel-sur-Ay, Dizy, Hautvillers, Cumieres
84
Tours-Sur-Marne
Valle de la Marne GC (some argue it's in the Montagne de Reims). GC for red grapes only
85
Ay
Vallee de la Marne GC
86
Maureil-sur-Ay
Vallee de la Marne GC, echelle 99%, home of the Clos St-Hilaire and Clos de Goisses vineyards
87
Dizy
Vallee de la Marne GC
88
Hautvillers
Vallee de la Marne GC
89
Cumieres
Vallee de la Marne GC
90
Cote de Blancs
Champagne Region. SE and east facing slopes south o the Marne R. at Epernay. Chard is almost exclusively planted here. 6 GC, 9 1er cru
91
Cote de Blancs GC villages
Chouilly, Oiry, Cramant, Avize, Oger, Le Mesnil-sur-Oger
92
Cote des Blancs important 1er crus
Cuis, Vertus, Bergeres-les-Vertus
93
Chouilly
Cote des Blancs GC, added in 1985, GC for white grapes only
94
Oiry
Cote des Blancs GC, added in 1985
95
Cramant
Cote des Blancs GC
96
Avize
Cote des Blancs GC
97
Oger
Cote des Blancs GC, added in 1985
98
Les Mesnil-sur-Oger
Cote des Blancs GC, added in 1985
99
Cuis
Cote des Blancs 1er cru
100
Vertus
Cote des Blancs 1er cru
101
Bergeres-les-Vertus
Cote des Blancs 1er cru
102
Which Champagne villages were elevated to GC in 1985
Verzy, Chouilly, Oiry, Oger, Les Mesnil-sur-Oger
103
Moet et Chandon Prestige Cuvee
Dom Perignon
104
Taittinger Prestige Cuvee
Comtes de Champagne
105
Laurent Perrier Prestige Cuvee
Grand Siecle
106
Veuve Clicqout-Ponsardin Prestige Cuvee
Le Grande Dame
107
Pol Roger Prestige Cuvee
Cuvee Sir Winston Churchill
108
Billecart-Salmon Prestige Cuvee
Nicolas Francois Billecart
109
Louis Roederer Prestige Cuvee
Cristal
110
Perrier-Jouet Prestige Cuvee
Belle Epoque/Fleur de Champagne
111
Ruinart Prestige Cuvee
Dom Ruinart
112
Joseph Perrier Prestige Cuvee
Cuvee Josephine
113
Oldest Champagne house still in operation
Gosset, est 1584 as a still wine producer
114
First dedicated Champagne house
Ruinart in 1729
115
When was riddling invented, by whom
1818, by Veuve Clicquot's winemaker Antoine Muller
116
The first Brut Champagne
Pommery released "Nature" in 1874
117
When was Champagne 1st delimited. AOC created
1908, 1936
118
Who what where, 1st Champagne Prestige Cuvee
Moet et Chandon released Dom Perignon in 1921
119
First Champagne single vineyard wine
Philipponnat's Clos de Goisses was released in 1935
120
Clos St-Hilaire
Billecart-Salmon's monparcel in Maureuil-sur-Ay, 100% PN
121
Clos de Goisses
Philipponnat's monoparcel in Maureuil-sur-Ay, 70% PN, 30% Chard. the first Chamapgne single vineyard wine, inaugural vintage 1935
122
Clos du Moulin
Cartier's monoparcel in Ludes 1er cru. 50/50 PN/Chard, bottled NV since inaugural vintage
123
Jacques Selosse Prestige Cuvee
Substance NV
124
Name 5 RM Champagne producers
Pierre Peters, Jacques Selosse, Marc Hebrart, Pierre Gimmonet, Egly-Ouriet
125
Clos de Mesnil
Krug monoparcel in Les Mesnil-sur-Oger, 100% Chard
126
Clos d'Ambonnay
Krug monoparcel in Ambonnay, 100% PN
127
Les Chetillons
Pierre Peters monparcel in Les Mesnil-sur-Oger, 100% Chard
128
Terres de Noel
Jean Milan monoparcel in Oger, 100% Chard
129
Charles Heidseick Prestige Cuvee
Blanc de Millenaires

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