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WSET Diploma > Champagne > Flashcards

Champagne Flashcards

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1
Q

What is the name of the organisation that represents Champagne?

A

The Comité Champagne

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2
Q

What are the 9 styles of champagne?

A 
NV
Vintage
Rosé
Blanc de Blanc
Blanc de Noir
Grand Cru
Premier Cru
Prestige Cuvée
Recently disgorged
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3
Q

What are the two methods of producing Rosé

A

Rosé d’assemblage (Blending)

Rosé de saignée (Bled off)

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4
Q

Describe recently disgorged and an example.

A

Extended lees aging and disgorged just before market. These wines age rapidly but appear more youthful on release.
Bollinger RD or Dom Pérignon P2

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5
Q

What are the two appellations for still wine production within Champagne?

A

AOC Rosé des Riceys - Cote de Bar - Rosé only

Aoc Coteaux Champenois - Red, White or Rosé

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6
Q

What type of wine did Champagne traditionally produce pre 1715? Where were they popular?

A

Still pink wine made from Pinot Noir.
They would be slightly fizzy due to fermentation stopping in cold winters and restarting in spring.
Popular in England

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7
Q

What did Dom Perignon do to contribute towards the development of Champagne?

A

Producing white wine from black grapes
Inventing the Coquard press (basket)
By blending to make superior wines
Re-introduced cork stopper and pioneered English glass

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8
Q

What did Madame (Veuve) Cliquot introduce?

A

Controlled second fermentation

Riddling/Pupitres

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9
Q

What year were the AOC boundaries set

A

1927

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10
Q

What is the échelle de cru and when was it introduced?

A

The échelle de cru is a rating system used to determine the price of grapes, established in 1919

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11
Q

What is the blocage system?

A

The blocage system is the idea of reserve wines being kept to ask as insurance on future issues destroying yields. It became a way of reducing vintage variation.

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12
Q

What is the climate in Champagne?

A

Cool continental with some oceanic influence

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13
Q

What is the average annual rainfall?

A

700ml

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14
Q

What is the average annual temperature?

A

11 degrees

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15
Q

Describe how climate change has affected Champagne (3 points)

A

Brought harvest dates forward of an average of 18 days
Raised potential alcohol by 0.7%
Riper grapes and less poor vintages

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16
Q

Name the 5 sub-regions of Champagne

A 
Montagne de Reims
Côte de Blanc
Côte de Sézanne
Vallé de la Marne
Côte des Bar
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17
Q

What soil type is Champagne famous for having in the best sites and where does this soil originate

A

Chalk

An old sea bed

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18
Q

What are the advantages to chalk?

A

It is very porous and stores water very well while also having adequate drainage.

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19
Q

What variety is thought to benefit from Chalk the most in Champagne?

A

Chardonnay

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20
Q

What range of altitudes do vineyards sit?

A

90-300m

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21
Q

What 4 types of soil are found over champagne?

A

Chalky soils with limestone subsoil
Chalk
Clay, marl & Sandy (Marne)
Kimmeridgian (Bar)

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22
Q

Name 2 Grand cru villages from Montagne de Reims

A

Bouzy, Verzenay, Muilly, Ambonnay

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23
Q

What variety champions Montagne de Reims?

A

Pinot Noir

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24
Q

What variety champions Vallé de la Marne?

A

Meunier

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25
Q

What are the soils of Vallé de la Marne?

A

Clay, Marl & sandy soils

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26
Q

Name a grand cru village from Vallé de la Marne

A

Aÿ

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27
Q

What variety champions Cote de Blancs

A

Chardonnay

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28
Q

What percentage of plantings are Chardonnay in Cote de Blancs?

A

95%

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29
Q

The purest form of chalk in champagne can be found where?

A

Cote de Blancs

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30
Q

Name 2 Grand cru villages of cote de blancs

A

Cramant, Oger, Le mesnil-sur-Oger, Avize

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31
Q

Name a large cooperative from Cote de Blancs

A

Le Mesnil

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32
Q

What is the soil of the Cote de Sézanne?

A

Mostly clay/silt soils with some chalk

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33
Q

What variety champions the Cote de Sézanne

A

Chardonnay

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34
Q

What variety champions the Cote de Bar

A

Pinot Noir

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35
Q

What are the soils of the Cote de Bar

A

Kimmeridgian calcareous marls

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36
Q

Describe the topography of the cote de Bar

A

Steep slopes with stoney limestone elements

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37
Q

Why is the Cote de bar important?

A

Important source of riper Pinot Noir for NV blends

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38
Q

How far away is the Cotes de bar from the other subregions?

A

100km

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39
Q

What are the 7 permitted varieties?

A 
Chardonnay
Pinot Noir
Meunier
Arbanne
Pinot Blanc
Petit Meslier
Fromenteau
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40
Q

Describe the main elements of Meunier

A 
Mutation of Pinot Noir
Early budding but later than Chard/Pinot Noir
Ripens earlier than Pinot Noir
Contributes fruitiness to the blend
Particularly sensitive to botrytis
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41
Q

What premium house champions meunier?

A

Krug

42
Q

Chard, Pinot Noir and Meunier make up what percentage of all plantings?

A

99%

43
Q

What year was methods of training regulated?

A

1938

44
Q

Name the 4 approved systems of training

A

Taille Chablis
Cordon du Royat
Guyot
Vallé de la Marne

45
Q

Describe Taille Chablis

A 
Best for chadonnay
3-4 cordons, max 5
Spurs at end of cordon, up to 5 buds
Protects against frost (high proportion permanent wood)
Max 0.6m above ground
46
Q

Describe Cordon du Royat

A

Pinot Noir & Meunier

Single cordon that is spur pruned and the shoots are vertically positioned.

47
Q

Max number of fruiting buds per vine per square per square metre?

A

18 buds

48
Q

What are the main weather hazards?

A 
Occasional severe winter frost
Spring frost
Violent summer storms
Cold and rainy in June - Poor fruit set
Hot and humid after rain leading to botrytis
49
Q

What are the main Pests and Diseases?

A

Downy, Powdery Mildew

Dagger Nematodes

50
Q

What type of viticulture is promoted in champagne at a regional level?

A

Sustainable viticulture

51
Q

What did the Comité introduce in 2010 to help towards sustainability?

A

Lighter bottle for NV

60g lighter with estimated CO2 reduction of 8000 tons.

52
Q

How do the Comité decide on yields and harvest date?

A 
Samples from 450 plots from vérasion and measure-
Rate of colour change
average weight
sugar concentration and acidity
incident of botrytis
53
Q

How could a grower pick before the specified harvest date? Why would they?

A

Application to the INAO

If botrytis threatens the crop

54
Q

What is the upper limit of yields controlled by the EU

A

15500 kg/ha

55
Q

What type of harvesting is allowed in champagne?

A

Hand harvesting only

56
Q

How long does the harvest typically take?

A

3 weeks

57
Q

Where does the labour for the harvest come for?

A

Travelling workforce

58
Q

What type of pressing is required in champagne?

A

Whole bunch pressing

59
Q

What are the advantages of whole bunch pressing?

A

High juice quality
Low solids and phenolics
Stems act as channels for fluid reducing needed pressure

60
Q

Type of press typically used?

A

Basket

61
Q

What is the max yield in Champagne

A

79hL/ha - can be raised to 98hL/ha

62
Q

What weight of grapes are loaded into a press?

A

4000kg - marc

63
Q

What are the two fractions of the press called?

A

Cuvée

Taille

64
Q

What is the permitted volume of Cuvée from press?

A

2050L

65
Q

What is the permitted volume of Taille from press?

A

500L

66
Q

Describe the Cuvée post press

A

Rich in acids and produces wines with great finesse and longevity

67
Q

Describe the Taille post press

A

Lower in acids but higher in colour pigments and phenolics, important in NV blends

68
Q

What are the minimum and maximum levels of potential alcohol for chaptilisation?

A

11%

13% EU Law

69
Q

What type of fermentation vessels are used

A

Stainless steel mostly

Some opt for large oak foudres

70
Q

Is malo encouraged or discouraged

A

Cooler vintages - encouraged

Warmer vintages - producers choice

71
Q

What is the french term for master blender?

A

Chef de cave

72
Q

In what vessels can reserve wines be stored?

A

Stainless steel
Matured in oak
Magnums - Bollinger

73
Q

Name a producer who makes rosé from short maceration

A

Laurent Perrier

74
Q

A large brand would typically use what percentage of reserve wines in their NV?

A

10-15%

75
Q

A premium producer would typically use what percentage of reserve wine in their NV

A

30-40%

76
Q

What is the minimum ageing requirement for NV?

A

15 months maturation - 12 months on lees

77
Q

What is the minimum ageing requirement for Vintage?

A

3 years after tirage - 12 months on lees (in practice much longer)

78
Q

What type of wine can be added in the liquer d’expedition?

A

Youthful base wine - freshness

Aged reserve wines - depth of complexity

79
Q

What is the most common closure and what must be stated on the closure?

A

Cork

“Champagne” and vintage if applicable

80
Q

What were the pricing levels for échelle de crus?

A

17 villages - Grand cru - 100%
42 villages - Premier Cru 90-99%
257 remaining villages - 80-89%

81
Q

Who now sets the prices of grapes?

A

The large houses (Moet in particular)

82
Q

Why is there a focus on blended wines rather than single vineyards?

A

The villages are rated and not the individual vineyards. This can lead to noted differences of land within a village.

83
Q

Describe the structure of the champagne industry?

A

16000 growers who own 90% of land
340 houses

Vast majority of growers sell to houses or coops

84
Q

What does RM stand for?

A

Récolant manipulant - Growers who make and market their own wine

85
Q

What does NM stand for?

A

Négociant manipulant - Houses that buy grapes and market wine under their own label

86
Q

What does CM stand for?

A

Coopérative de manipulant - Coops that market wine from members grapes.

87
Q

What is champagnes biggest market?

A

Domestic market, 50% of all champagne sales

88
Q

LVMH owns what houses?

A

Moet, Dom, Veuve, Ruinart, Krug

89
Q

What were the total sales in 2018?

A

302 million bottles

90
Q

The top 5 large groupings account for what percentage of all sales?

A

2/3’s

91
Q

How does the Comité influence supply?

A

Yields for base wines

Yields for reserve wines

92
Q

Who are the main exports?

A

UK, USA, Japan

93
Q

Which export market is the most valuble?

A

USA and Japan as they have the highest bottle price

94
Q

Which export market is the largest by volume?

A

The UK, has the lowest bottle price.

95
Q

What is the general position of champagne in the last decade concerning volume

A

Champagne is moving away from the volume market due to the rising popularity of prosecco and other fizz. Volume has dropped by 10% but risen by a price of 1/4 from 2008-18

96
Q

What is the average price of grapes in Champagne?

A

6.10 euros/kg (higher for PC or GC)

97
Q

Why is rosé generally more expensive?

A

Still red wine is needed so smaller yields are needed to achieve ripeness.

98
Q

Typically why would vintage and prestige cost more for the consumer?

A 
Higher quality grapes (cost)
Longer maturation (financial delay)
99
Q

What percentage cost of a bottle can be contributed to marketing?

A

20%

100
Q

What are the trends in champagne moving forward?

A

Extra Brut and Brut Nature increasingly popular
Sweet champagnes to be drunk over ice or in cocktails
Rosé champagne is increasingly popular rising from 3% to 10% of all shipments from 00’s
Increased interest in single vineyard (Krug Clos de Mesnil)

101
Q

Name 3 Grower champagnes and where they are found

A

Champagne Jaquesson - Montagne de Reims
Champagne Drappier - Cotes de Bar
Domaine Jaqques Selosse - Cote de Blanc

WSET Diploma (13 decks)

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