Champagne

Question 1

What are the 2 important subsoils in Champagne?

Answer 1

Belemnite Chalk

Mircaster Chalk

Question 2

What is the dominant soil type in Cote de Bars?

Answer 2

Kimmeridgian Clay

Question 3

What growing qualities does chalk soils provide for Champagne?

Answer 3

Chalk provides good drainage and retains the right amount of moisture for vines

Question 4

Name the 5 areas that Champagne is divided in?

Answer 4

1. Montagne de Reims
2. Vallee de la Marne
3. Cote de Blancs
4. Cote de Sezanne
5. Cote des Bars (Aube)

Question 5

What does CIVC stand for?

Answer 5

Comite Interprofessionel du Vin de Champagne

Question 6

Name the 3 dominant grape varietals used in Champagne?

Answer 6

1. Chardonnay
2. Pinot Noir
3. Pinor Meunier

Question 7

Name the other 4 varietals permitted in Champagne?

Answer 7

1. Arbane
2. Petit Meslier
3. Pinot Blanc
4. Pinot Gris

Question 8

In which two areas are black grape varietals dominant?

Answer 8

1. Montage de Reims

2. Vallee de la Marne

Question 9

In which two areas is Chardonnay mostly grown in?

Answer 9

1. Cote de Blancs

2. Cote de Sezanne

Question 10

What 4 methods of pruning is allowed in Champagne?

Answer 10

1. Guyot Simple & Double
2. Chablis
3. Cordon de Royat
4. Vallee de la Marne

Question 11

What is the system called that grades Champagne Villages?

Answer 11

l’Echelle-des-Crus Champagne

Question 12

100% is graded as what village in Champagne?

Answer 12

Grand Cru

Question 13

90-99% is graded as what village in Champagne?

Answer 13

Premier Cru Classe

Question 14

80-89% is graded as what village in Champagne?

Answer 14

Cru Classe

Question 15

Explain the following registration code: CM

Answer 15

Cooperative de Manipulant, which means Champagne has been made by co-operative

Question 16

Explain the following registration code: NM

Answer 16

Negociant-Manipulant, which means the wine has been sold under the House which made it.

Question 17

Explain the following registration code: RM

Answer 17

Recoltant-Manipulant, which means the champagne is produced by the grower from their own grapes

Question 18

Explain the following registration code: RC

Answer 18

Recolant-Cooperateur, which means the grower is selling the Champagne made from their grapes, but produced by a cooperative

Question 19

Explain the following registration code: MA

Answer 19

Marque d’Acheteur, which means the champagne has been bought from a producer and sold under another name. Example: Woolworths selling a Champagne

Question 20

Explain the following registration code: SR

Answer 20

Societe de Recolant, which means the Champagne is sold under the name created by growers who are from the same family

Question 21

Explain the following registration code: NR

Answer 21

Negociant-Distbuteur, which is a company that buys in Champagne, rebrands it and the distributes it

Question 22

What is the term used for producing Champagne?

Answer 22

La Methode Champenoise

Question 23

What is the quantity of must permitted for the production of Champagne?

Answer 23

2550L from 4000kg of grapes or 100L from 157kg of grapes

Question 24

What is the 1st part of the pressing of Champagne called and how many litters is it?

Answer 24

1st 2050 litters is called the ”vin de cuvee”

Question 25

What is the final part of Champagne pressing called and how many litters is it?

Answer 25

final 500 litters is called the “premier taille” or “vin de taille”

Question 26

What does assemblage mean?

Answer 26

This is the blend and is the hallmark or style of each champagne house

Question 27

What are the wines called used in NV Champagnes?

Answer 27

Reserve Wines

Question 28

What does “liquer de tirage” mean?

Answer 28

Carefully measured quantities of liquid sugar, yeast, a little tannin and finings

Question 29

How are Champagne bottles stored during 2nd fermentation and what is the terminology used?

Answer 29

Bottles are stored on their sides (sur latte)

Question 30

What is the minimum time for NV Champagne on the lees?

Answer 30

15 months

Question 31

What is the minimum time for vintage Champagne on the lees?

Answer 31

3 years

Question 32

Explain the term "Remuage"

Answer 32

this is the movement of all sediment of dead yeast cells caused by second fermentation in to the plastic cup (bidule) under the crown top, ready for removal

Question 33

What are bottles placed in when the are going through "remuage"?

Answer 33

Pupitres

Question 34

What mechanical system can be used for "remuage"? 3 terms?

Answer 34

gyropalette, girosol or very large machine (VLM)

Question 35

What is the traditional method of degorgement called and explain?

Answer 35

“a la volee”, The traditional method is carried out by removing the closure while turning the bottle neck upwards, allowing the sediment and a small amount of the wine to be forced out by the gas pressure

Question 36

What is the modern method of degorgement called and explain?

Answer 36

“a la glace”, method is carried out by placing the bottle necks into a shallow through containing freezing mixture, which will freeze a small pellet of wine below the sediment. The bottles are removed either by hand or by machine and the crown cap is released, allowing the gas to force the ice pallet and sediment out of the bottle

Question 37

Explain dosage?

Answer 37

The wine which is lost after degorgement is replaced by a measured amount of sweetened wine

Question 38

What does 'LD' stand for?

Answer 38

Late Disgorged