Champagne and Bubbly facts

Question 1

Champagne

Soils

Answer 1

Chalk and limestone

Question 2

Champagne

Grapes - 3 main, 4 lesser

Answer 2

Chardonnay
Pinot Noir
Meunier

Pinot Blanc
Pinot Grist
Arbane
Petite Meslier

Question 3

Mèthode Champenoise
The Traditional Method

7 Steps

Answer 3

1. Base Wine
2. Cuvèe
3. Secondary bottle Fermentation w/ liqueur de tirage
4. Sur Lie Aging - 12 months
5. Remouage - riddling
6. Dègourgement
7. Dosage

Question 4

5 main Champagne Sub-Regions

A
Choking
Child
Must
Vomit

Answer 4

The Aube - mostly Pinot in marl soils

Cote des Blancs - mostly Chardonnay in chalk

Cote des Sèzanne - mostly chard, chalk and marl

Montagne de Reims - mostly Pinot in chalk, clay, and limestone

Vallèe de la Marne - mostly Pinot Meunier

Question 5

Other famous French Cremant

Answer 5

Alsace, Bourgogne, Loire

Question 6

Italian Bubbles

a
poor
little
fucker

Answer 6

Asti DOCG - (Piedmont) Moscato di Asti - Charmat

Prosecco - (Veneto) Glera in Charmat

Lambrusco - (Emilia Romagna) Charmat

Franciacorta - (Lombardy) PNro, CH, Pinco in metodo tradizionale

Question 7

Cava DO (Catalonia)
Grapes

play
my
xylophone

Answer 7

Parellada
Macabeo
Xarel-lo

Question 8

Lambrusco Grapes

greedy
serpent
choking on
many 
mice

Answer 8

Lambrusco Grasparossa
dark, fleshy bramble fruit

Lambrusco di Salamino
purple, body, savory

Lambrusco di Corbara
pink, light raspberry

Lambrusco Maestri
dark-berry-bubblegum

Lambrusco Marani
like Maestri but drier

Question 9

Average Yields in Champagne by Hectare

Answer 9

+- 10,400 kg/hectare, capped at 15,500

Question 10

Extraction Rules:

How many Hectoliters/4,000 kg marc
How many Hectoliters for the 1st press “Cuvee”
How many Hectoliters for the 2nd press
“taille” or cut

Answer 10

25.5 hectolitres per 4,00 kg marc

Cuvee (mellow, refined pulp juice) 20.5
hectolitres per 4,00 kg marc

Taille (mineral-driven juice rich with phenolics) 5 hectolitres per 4,00 kg marc