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Wine study > Champagne > Flashcards

Champagne Flashcards

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1
Q

Champagne location

A

90 miles NE of Paris

Located at 49th parallel

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2
Q

Champagne Climate

A

Cool, continental

One of the coldest, most northernly regions in the world

Threats of rain, frost and hail

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3
Q

Champagne Soil

A

Limestone and chalk (mineral driven soil)

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4
Q

Champagne main grapes

A

Chardonnay: greatest potential of longevity. Linear/lean structure, great finesse

Pinot Noir: Most complex, provides much of structure

Pinot Meunier: flowery/perfumed on nose, youthful fruitiness on palate

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5
Q

Champagne subregions

A

Coe des Blancs: mostly chardonnay, most sought after

Montagne de Reims: renowned Pinot noir, great Rose

Valee de La Marne: Easy drinking- Pinot meunier

Cote de Sezanne: softer, approachable early

Cote de Bar: southmost

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6
Q

Number of Grand crus in each Champagne region

A

17 total

Code des Blancs: 6

Montagne de Reims: 10

Valee de la Marne 1 (Ay)

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7
Q

Blanc des Blancs vs Blanc de Noirs vs Rose

A

Blancs de Blancs: “white of whites” chardonnay only. Leanest, lightest, longest potential to age. Lemony minerality, great aperitif

Blanc de Noirs: “white of blacks” Made from Pinot Noir and Pinot Meunier. Fleshy, muscular, apple, spice

Rose: made from macerating grapes to extract pigment, or adding a little red wine. Floral, perfume, depth

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8
Q

Malolactic Fermentation

A

Bacterial conversion of hard malic acid to soft lactic acid

Lowers acidity of wine

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9
Q

Champagne sweetness from dry to sweet

A 
Brut Nature- Bone dry
Extra Brut- Very dry
Brut- dry
Extra Dry-  off dry
Sec- semi sweet
Demi Sec-  sweet
Doux- very sweet
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10
Q

Grams/Liter of sugar in Champagne

A 
Brut Nature: 0-2
Extra Brut: 0-6
Brut: Up to 12
Extra Dry: 12-17
Sec: 17-32
Demi Sec: 33-50
Doux: over 50
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11
Q

Oidium

A

Parasitic Fungus

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12
Q

Number of Grand Cru vs Premier Cru in Champagne

A

17 Grand Cru

42 Premier Cru

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13
Q

Methode Champenoise

A

Pressing: hand picked, pressed in bunches quickly to prevent oxidation, lightly to prevent color

1st Fermentation: Short and simple, may be done in stainless steel vats or oak barrels. (most undergo malolactic fermentation)

Assemblage of Cuvee: blending of base wines

2nd Fermentation: bottled with “Liqueur de Tirage” then sealed with crown cap, yeast metabolizes sugar making more alcohol and C02.

Sur Lie Aging/bottle aging: after 2nd fermentation is complete bottles are transferred to pupitres

Remauge (riddling): put into pupitres or gyropalette. Pupitres take about 8 weeks, gyropalette takes about 8 days

Disgorgement: neck frozen in ice bath to eject “puck”

Dosage: liquer d’expedition is added to bottle, determines sweetness of champagne

Corking

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14
Q

“Prise de Mousse”

A

“capturing the sparkle” 2nd fermentation of Champagne

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15
Q

Autolysis

A

process of yeast cells breaking down after liqueur de tirage has induced secondary fermentation. think sur lie aging

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16
Q

liqueur de tirage

A

syrupy mixture of yeast and sugar added to champagne before 2nd fermentation, creates more alcohol and C02

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17
Q

Champagne Sur Lie aging requirements

A

at least 12 months on the lees out of 15 month total aging, although most go a lot longer

(18 months-4 years on lees is best)

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18
Q

Pupitre

A

Wooden A-frame wine rack for riddling champagne bottles, holds 60 bottles, takes about 8 weeks to complete

Created by widow Cliquot

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19
Q

Liquer d’expedition

A

the “dosage” added sur lie aging>remuage>disgorgement

determines the sweetness level, and therefore the style of champagne

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20
Q

NV Champagne vs Vintage champagne aging

A

NV: minimum of 15 months, at least 12 spent of lees

Vintage: minimum of 36 months

(many producers exceed both of these)

21
Q

Dom Perignon innovations

A

Master the art of making white wine from red grapes

insisted vines be pruned severely and sparingly fertilized, lowering yield and improving concentration of wine.

Mandated that grapes would be picked early in the morning so that their delicate aromas and flavors would not be compromised by afternoon sun

first to keep wines from different vineyards and lots separate, first to realize blending several still wines ultimately leads to a more interesting champagne

First to experiment with glass flasks as a way to preserve Champagne’s freshness instead of leaving it in wooden barrels

22
Q

Hautvillers Abbey

A

Former Benedictine monastery where Dom (Pierre) Perignon contributed to the development of sparkling wine in the Champagne Region.

23
Q

the “fourth grape” of Champagne

A

Time itself, because of how long it is aged

24
Q

Number of AOC’s in Champagne

A

Just one, Champagne is the only AOC

25
Q

Assemblage

A

th blending of the base wine from its many component parts, construction of the cuvee

26
Q

Prestige Cuvee

A

The Houses top, most expensive wine

Grapes come from the greatest vineyard, grand cru

Pinot meunier is rarely included

A blend of only the best wines from the best vineyards

common practice 4-10 year sur lie

27
Q

Champagne bottle sizes

A 
Split
Half-Bottle
Bottle
Magnum: 2 bottles
Jeroboam: 4 bottle
Methuselah: 8 bottle
Salmanzar: 12 Bottle
Balthazar: 16 bottle
Nebuchadnezzar: 20 bottle
Salomon: 24 bottles
Primat: 36 bottles
Melchizedek: 40 Bottles
28
Q

Types of Champagne producers

A

NM- Negociant-Manipulant: may or may not have vineyards, allowed to buy grapes in volumes from growers and cooperatives

RM- Recoltant-Manipulant: grower champagnes

CM- Cooperative-Manipulant: cooperative of growers who also make and sell champagne under their own labels

29
Q

Great Champagne vintages

A 
2008
2002
1996
1990
1988
1985
1982
1981
1976
30
Q

Moet Chandon Tete du Cuvee

A

Dom Perignon

31
Q

Taittinger Tete du Cuvee

A

Comtes de Champagne

32
Q

Pol Roger Tete du Cuvee

A

Cuvee Winston Curchill

33
Q

Roederer Tete du Cuvee

A

Cristal

34
Q

Veuve Cliquot Tete du Cuvee

A

La Grand Dame

35
Q

Bollinger Tete du Cuvee

A

La Grand Annee

36
Q

Laurent Perrier Tete du cuvee

A

Grande Siecle

37
Q

Piper Heidsieck Tete du Cuvee

A

Rare

38
Q

Ruinart Tete du Cuvee

A

Dom Ruinart

39
Q

Gosset Tete du Cuvee

A

Celebris

40
Q

Still wine AOC of Champagne

A

Coteaux Champenoise AOC

41
Q

Pommery Tete du Cuvee

A

Cuvee Louise

42
Q

Pierre Jouet Tete du Cuvee

A

Fleur de Champagne (rose)
Belle Epoque

43
Q

Bollinger tete du cuvee

A

RD and La Grand Annee

44
Q

Duval leroy tete du cuvee

A

Femme De champagne

45
Q

Billecart Salmon tete du cuvee

A

Grand Cuvee

Cuvee elizabeth salmon rose

46
Q

Grand Cru Champagne

A

Ambonnay
Avize
Beaumont sur Vesle
Bouzy
Louvois
Mailly Champagne
Puisieux
Sillery
Tours sur Marne
Verzenay
Verzy.

47
Q

Cote De blancs Grand Crus

A

Avize
Chouilly
Cramant
Le Mesnil-sur-Oger
Oger
Oiry

48
Q

Valee de la marne Grane crus

A

Ay
Tours sur marne

Wine study (37 decks)

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