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Champagne > Champagne > Flashcards

Champagne Flashcards

1
Q

What are the 2 important subsoils in Champagne?

A

Belemnite Chalk

Mircaster Chalk

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2
Q

What is the dominant soil type in Cote de Bars?

A

Kimmeridgian Clay

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3
Q

What growing qualities does chalk soils provide for Champagne?

A

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

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4
Q

Name the 5 areas that Champagne is divided in?

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

What does CIVC stand for?

A

Comite Interprofessionel du Vin de Champagne

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6
Q

Name the 3 dominant grape varietals used in Champagne?

A
  1. Chardonnay
  2. Pinot Noir
  3. Pinor Meunier
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7
Q

Name the other 4 varietals permitted in Champagne?

A
  1. Arbane
  2. Petit Meslier
  3. Pinot Blanc
  4. Pinot Gris
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8
Q

In which two areas are black grape varietals dominant?

A
  1. Montage de Reims

2. Vallee de la Marne

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9
Q

In which two areas is Chardonnay mostly grown in?

A
  1. Cote de Blancs

2. Cote de Sezanne

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10
Q

What 4 methods of pruning is allowed in Champagne?

A
  1. Guyot Simple & Double
  2. Chablis
  3. Cordon de Royat
  4. Vallee de la Marne
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11
Q

What is the system called that grades Champagne Villages?

A

l’Echelle-des-Crus Champagne

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12
Q

100% is graded as what village in Champagne?

A

Grand Cru

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13
Q

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

A

Premier Cru Classe

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14
Q

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

A

Cru Classe

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15
Q

Explain the following registration code: CM

A

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

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16
Q

Explain the following registration code: NM

A

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

17
Q

Explain the following registration code: RM

A

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

18
Q

Explain the following registration code: RC

A

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

19
Q

Explain the following registration code: MA

A

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

20
Q

Explain the following registration code: SR

A

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

21
Q

Explain the following registration code: NR

A

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

22
Q

What is the term used for producing Champagne?

A

La Methode Champenoise

23
Q

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

A

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

24
Q

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

A

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

25
Q

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

A

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

26
Q

What does assemblage mean?

A

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

27
Q

What are the wines called used in NV Champagnes?

A

Reserve Wines

28
Q

What does “liquer de tirage” mean?

A

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

29
Q

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

A

Bottles are stored on their sides (sur latte)

30
Q

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

A

15 months

31
Q

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

A

3 years

32
Q

Explain the term “Remuage”

A

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

33
Q

What are bottles placed in when the are going through “remuage”?

A

Pupitres

34
Q

What mechanical system can be used for “remuage”? 3 terms?

A

gyropalette, girosol or very large machine (VLM)

35
Q

What is the traditional method of degorgement called and explain?

A

“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

36
Q

What is the modern method of degorgement called and explain?

A

“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

37
Q

Explain dosage?

A

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

38
Q

What does ‘LD’ stand for?

A

Late Disgorged

Champagne (1 decks)

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