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WSET Diploma > Champagne COPY > Flashcards

Champagne COPY Flashcards

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1
Q

What is the Prestige Cuvée of Pol Roger?

What grapes are used?

What vintages are available?

A

Sir Winston Churchill Cuvée

Mostly Pinot Noir w/some Chardonnay

2000 / 2002 / 2004 / 2006 / 2008

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2
Q

Which champagne featured in the TV series Absolutely Fabulous?

A

Bollinger - “Bolly”

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3
Q

Which champagne was made especially for Tsar Nicholas II of Russia?

What is it usually a blend of?

A

Cristal from Roederer

-60% Pinot Noir, 40% Chardonnay, depending on the vintage.

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4
Q

In 2018, what percentages of the main 3 grapes were planted in Champagne?

A

Pinot Noir: 38%

Meunier: 32%

Chardonnay: 30%

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5
Q

What are the two main towns in the champagne region?

A

Reims and Epernay

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6
Q

In reference to Champagne, what does “The Widow” refer to?

What 4 things is she credited with?

A

Barbe-Nicole Ponsardin, the widow of Francois Clicquot. She is the “Veuve” (meaning “widow”) Cliqcuot..

  1. First woman to run a Champagne house.
  2. Spread popularity of Champagne to Russia.
  3. Co-created the Riddling table.
  4. Created one of the first known Vintage Champagnes.
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7
Q

What 2 types of soil is mainly found in the champagne region?

A

Limestone and Chalk.

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8
Q

Roughly how many independent champagne growers are there in the champagne region

  • 9,000, 14,000, 19,000?
A

19,000

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9
Q

In the champagne region what does RM stand for?

A

Recoltant Manipulant

A grower-producer who makes Champagne from estate-grown fruit.

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10
Q

What is the remuage process in champagne making?

A

Manipulating bottles to move sediment onto the corks ready for disgorgement.

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11
Q

Which alcohol content is champagne most likely to be - 10.5%, 12.5%, 15.5%

A

12.5%

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12
Q

Which champagne house historically blocks malolactic fermentation in order to keep the wine “razor Sharp”?

A

Lanson

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13
Q

Bouzy is associated with which wine/vineyard area?

A

Champagne, Grand Cru village in Montagne de Reims.

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14
Q

Dom Perignon is associated with which wine/vineyard area?

What grapes are used?

What style is Dom Perignon, in general?

A

Champagne/Epernay

Usually around 55% Pinot Noir, 45% Chardonnay

Opulent, rich.

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15
Q

What are the 3 Prestige Cuvées of Bollinger?

A

R.D.

Grand Année

Vielles Vignes Français

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16
Q

What is the Prestige Cuvée of Veuve-Clicquot?

What grapes are used?

A

Le Grande Dame

Though the blend changes from vintage to vintage, Pinot Noir is the predominant grape, with Chardonnay providing the remainder.

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17
Q

In the champagne region what does NM stand for?

A

Negociant Manipulant.

A house that purchases grapes and or base wines from growers and other smaller houses, e.g. the larger houses: Moet et Chandon, Lanson, Veuve-Clicquot, etc.

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18
Q

Which 5 Champagne brands does the conglomerate LVMH own?

A

Krug

Moet et Chandon (inc. Dom Perignon)

Mercier

Veuve Clicquot

Ruinart

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19
Q

In the champagne region what does CM stand for?

A

Cooperative Manipulant.

A growers’ co-operative that produces the wine under a single brand.

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20
Q

In the champagne region what does RC stand for?

A

Recoltant Cooperateur.

A grower whose grapes are vinified at a co-operative, but sells the wine under his own label.

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21
Q

In the champagne region what does SR stand for?

A

Societé de Recoltants.

A firm, not a co-operative, set up by a union of often related growers, who share resources to make their wines and collectively market several brands.

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22
Q

In the champagne region what does ND stand for?

A

Negociant Distributeur.

A middleman company that distributes Champagne it did not make.

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23
Q

In the champagne region what does MA stand for?

A

Marque d’Acheteur.

A buyer’s own brand, often a large supermarket chain or restaurant, that purchases Champagne and sells it under its own label.

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24
Q

What are the 2 Prestige Cuvées of Krug and what grapes are they comprised of?

A

“Clos d’Ambonnay” = 100% Pinot Noir

“Clos du Mesnil” = 100% Chardonnay

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25
Q

What is the Prestige Cuvée of Gosset?

What grapes are used?

A

“Celebris”

52% Chardonnay, 48% Pinot Noir

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26
Q

Champagne Charles Heidsieck has 2 Prestige Cuvées, one of which is discontinued.

What are they?

A

“Champagne Charlie” (discontinued after ‘85 vintage)

“Blanc de Millenaires” (100% Chardonnay)

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27
Q

What is the Prestige Cuvée of Jacquesson?

What is their other famous series of wines?

A

“Grand Vin Signature”

The 700 Series

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28
Q

What is the Prestige Cuvée of Lanson, and what styles does it come in?

A

“Noble Cuvée”

Brut, Blanc de Blancs, Rosé

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29
Q

What are the 2 Prestige Cuvées of Laurent-Perrier?

A

“Grand Siécle” (50/50 PN and Chard)

“Alexandra” Vintage Rosé (80/20 PN and Chard)

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30
Q

What is the Prestige Cuvée of Perrier-Jouët?

A

“Belle-Epoque”

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31
Q

What is the Prestige Cuvée of Ruinart?

A

“Dom Ruinart”

(Blanc de Blancs and Rosé)

Rosé: 85% Chardonnay, 15% Pinot Noir

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32
Q

What is the Prestige Cuvée of Jacques Selosse?

What grapes are used?

What is unique about the way this wine is made?

A

“Substance” NV

100% Chardonnay (Blanc de Blancs)

His top wine, Substance, is created out of a Solera of twelve different vintages.

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33
Q

What is the French name for the mixture of wine/sugar added to a newly-disgorged bottle of Champagne?

A

Liqueur d’expedition.

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34
Q

When pressing grapes for Champagne production, what are the 2 divisions of juice called?

A

“Vin de Cuvée” = the first 2,050L

“Vin de Tailles” = the following 500L

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35
Q

What are the 7 steps to making a Traditional Method sparkling wine?

A
  1. Making the still base wine.
  2. Assembling the cuvée.
  3. Adding liqueur de tirage and 2nd fermentation.
  4. Sur lie aging / autolysis.
  5. Riddling (Remuage).
  6. Disgorgement.
  7. Dosage / Bottle-aging
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36
Q

With which 2 sparkling wine production methods can you have yeasty, autolysis, flavours?

A

Traditional Method Transfer Method

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37
Q

What are the “4 C”s and “1 F” of Traditional Method sparkling wine production?

A

Champagne

Cremant

Cava

Method Cap Classique

Franciacorta

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38
Q

Descirbe the base still wine used for Champagne in terms of:

Color

Alcohol

Acidity

A

Very light color.

Low alcohol (10-11%)

High acidity.

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39
Q

Why are the best grapes for sparkling wine picked in whole bunches?

A

When crushed, it protects the juice better from unwanted colour and tannins

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40
Q

Give three reasons why blending is so important with sparkling wines:

A
  1. To make a consistent ‘House’ style.
  2. To improve balance e.g. Chardonnay adds Citrus whilst Pinot Noir adds body and subtle red fruit flavours
  3. To add complexity e.g. Old reserve wines might bring dried fruit. Some matured in oak would bring toast and spice
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41
Q

What are the 5 ingredients of Liqueur de Tirage? When is it used?

A

Wine, sugar, yeast, yeast nutrients, clarifying/fining agent.

Mixed with base wine to start the 2nd fermentation

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42
Q

What is the pressure in the bottle after the 2nd fermentation?

A

5~6 atmospheres

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43
Q

What is the machine that performs automated riddling?

Where was it invented?

How many bottles can it hold?

A

Gyropalette.

Invented in Spain.

Holds up to 504 bottles.

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44
Q

At what stages might blending be done in making Sparkling wine?

A

After the base wine is made various parcels are blended before starting 2nd fermentation At the stage of adding Liqueur d’expedition the wine used can adjust the flavours of the final wine.

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45
Q

What is Liqueur d’expedition made from?

A

Wine and sugar

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46
Q

How is ‘Traditional Method’ shown on bottles?

A

Methode Champenoise

Methode Traditionelle

Traditional Method

Cremant

Metodo Classico

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47
Q

How are some producers helping retailers and drinkers know the age of Champagne?

A

Some are showing ‘Disgorgement’ dates on the bottle

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48
Q

Besides the Traditional Method, what are 5 ways to make sparkling wine?

Give a specific example for each method:

A

Transfer Method / “Transvasage” (Champagne bottles larger than a Jeroboam and smaller than a half bottle.)

Tank/Charmat/Asti/Cuve Close Method (Prosecco)

Methode Ancestral (Bugey “Cerdon” AOP)

Continuous Method/Russian Continous Method (German Sekt)

Carbonation (Cheap sparkling wine e.g. Barefoot)

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49
Q

With which sparkling wine production methods can you get autolysis flavours?

A

Traditional Method

Transfer Method

Continuous / Russian Continuous Method

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50
Q

What is the main difference between Traditional and Transfer methods of sparkling wine production?

A

With Transfer method, after 2nd fermentation and lees ageing the bottles are disgorged into a sealed tank under pressure. The wine is then filtered, Liqueur d’expedition is added then the wine is finally bottled

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51
Q

What 3 reasons might cause producers choose the Tank Method to make sparkling wine?

A
  • Cheaper.
  • Less labor-intensive.
  • Removal of yeast/autolysis flavors, emphasis of primary, fruity flavors.
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52
Q

With the Tank Method of Sparkling wine production, where does 2nd fermentation take place?

A

In a pressurised tank

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53
Q

Using the French terms list Sparkling wine sweetness from driest to sweetest and their level of residual sugar.

A

Brut Nature (0-3g/l)

Extra Brut (0-6g/l)

Brut (0-12g/l)

Extra Sec (12-17g/l)

Sec (17-32g/l)

Demi Sec (32-50g/l)

Doux (50+ g/l)

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54
Q

What is the most popular style of Traditional Method sparkling wine and how much sugar can it contain?

A

Brut 0~12g/L

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55
Q

How much sugar is in the dosage for Brut Nature Sparlking wines?

A

No sugar can be added but residual sugar up to 3G/L is permitted

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56
Q

How much residual sugar is permitted in Demi-Sec Sparkling wine?

A

32~50g/L

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57
Q

Define ‘Vintage’ - Champagne - Wine from other countries

A

Champagne - 100% grapes must come from a single year Other countries - Most grapes must come from a single year but a small % from other years is permitted

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58
Q

How can Rosé sparkling wines be made?

A

Blending red and white base wines - even permitted in Champagne Short maceration (some countries only allow short maceration) * Colour can be adjusted at final liqueur d’expedition stage

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59
Q

What is ‘Prestige Cuvee’?

A

Not an official labelling term but sometimes used by producers to denote their flagship offering

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60
Q

What flavours does autolysis bring?

A

Biscuit, Bread, Toast, Pastry, Brioche, Bread Dough, Cheese

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61
Q

What are the minimum ageing times for non vintage Champagne - In total? - On the lees?

A

Total 15 months

12 months on the lees

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62
Q

What are the minimum ageing times for vintage Champagne - In total? - On the lees?

A

Total 36 months

12 months on the lees

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63
Q

What is the minimum lees ageing time for Cremant, Saumur, Vouvray and Cava?

A

9 months

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64
Q

What are the minimum ageing times for Asti and Prosecco?

A

None, they are both made to be drunk fresh as soon as possible after making

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65
Q

What is the minimum lees ageing time for South African Method Cap Classique sparkling wine?

A

Minimum 12 months.

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66
Q

North to South, what are the 5 Champagne grape growing regions and what does each, primarily, grow?

A

Montagne de Reims. Pinot Noir

Vallée de la Marne. Pinot Meunière

Côte des Blancs. Chardonnay

Côte de Sezanne. Chardonnay

Côte des Bar. Pinot Noir

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67
Q

In Champagne which are the two growing regions for Chardonnay?

A

Côte de Blancs and Côte de Sezanne

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68
Q

In Champagne which are the two growing regions for Pinot Noir?

A

Montagne de Reims and Côte des Bar

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69
Q

Where, in Champagne, is Pinot Meunière largely grown?

A

Valée de la Marne

70
Q

To what is Cru status given in Champagne?

A

The Village

71
Q

How many Cru villages are there in Champagne?

A

42 Premier Cru (technically 44: Chouilly is PC for Pinot Noir; Tours-sur-Marne is PC for Chardonnay)

17 Grand Cru

72
Q

What does Chardonnay bring to Champagne?

A

Hi acidity, floral and citrus fruit flavours

73
Q

What does Pinot Noir bring to Champagne?

A

Greater body, structural backbone and some red fruit flavours

74
Q

What does Pinot Meunière bring to Champagne?

A

Brings fruit flavours

75
Q

What is the climate in Champagne?

What is the predominant soil?

What are 4 main climatic hazards?

How are the hazards best managed?

A

Cool Continental

Largely chalk/limestone

Winter Freeze, Spring Frosts, Hail and Rain.

Plant on S facing slopes, chalky soils help to drain water.

76
Q

Summarise the major differences between Blanc de Blancs and Blanc de Noirs

A

B de B 100% Chardonnay/white grapes, light~med body with citrus notes

B de N, 100% Pinot N and M, Fuller body with more red fruit flavours

77
Q

What are the 3 main Cremants?

A

Cremant d’Alsace

Cremant de Bourgogne

Cremant de Loire

78
Q

Cremant sparkling wines are usually made with the predominant grapes for the region, what is the exception?

A

Cremant d’Alsace in that it cannot be made from Gewürztraminer or Muscat but Chardonnay can be used

79
Q

Which 3 regions, in Australia, produce the best sparkling wines and why? How are they usually made and from which grapes?

A

Yarra Valley, Adelaide Hills and Tasmania

Because the climate is cool or moderate

Normally made using the Traditional Method Chardonnay and Pinot Noir

80
Q

In Australia what is red sparkling made from and what production would usually be used? What does it taste like?

A

Shiraz is best but also made from Cab Sav and Merlot

Usually made by Transfer or Traditional Methods

Full body, Red berry flavours, smooth tannins with some residual sugar

81
Q

How are bulk sparkling wines usually made in Australia?

A

Carbonation or Tank Method

82
Q

List 4 countries that might use the Tank Method for sparkling wine production

A

Italy - Prosecco

Germany - Sekt

Australia - Bulk sparkling wines

USA - Bulk Sparkling wines

83
Q

What is the South African term for the Traditional Method of making sparkling wine?

A

Méthod Cap Classique

84
Q

Where do the best grapes come from to make Méthod Cap Classique wines?

What grapes are usually used?

A

The Western Cape with the best grapes being from Hillside slopes (SE facing i.e. Away from the sun) or near the coast

Chardonnay and Pinot Noir

85
Q

Why does New Zealand have a reputation for high quality sparkling wines?

How are the good ones made and from which grapes?

A

Due to Southern latitude, long sunshine hours, Maritime climate giving cool sea breezes

The grapes ripen slowly whilst developing concentrated flavours.

Traditional Method

Chardonnay and Pinot Noir

86
Q

Where is most New Zealand sparkling wine made?

A

Marlborough

87
Q

What are the differences in the Sparkling wines made in New Zealand’s North and South Islands?

A

North - Richer style South - Leaner with higher acidity

88
Q

What Method is used for the best American sparkling wines? Where are the best locations and why? What grapes are most used?

A

Best made using the Traditional Method

Los Carneros AVA and Anderson Valley AVA because they are cooler locations allowing slower ripening and grapes to picked at the ideal ripeness.

Chardonnay and Pinot Noir

89
Q

How are bulk sparkling wines made in USA?

A

Usually Tank or Carbonation

90
Q

How long must USA Sparkling wines spend on the lees after 2nd fermentation?

A

There is no mandated length of time but the best spend up to 5 years on the lees

91
Q

By how much does the second fermentation raise a wine’s alcohol level?

A

1.2-1.3% ABV

92
Q

If a sparkling wine is labeled “Bottle-Fermented”, which production method is typically used?

A

Transfer

93
Q

What are 5 aromas/flavors associated with “sur lie” aging?

A

-Bread dough -Yeast -Toast -Subtle white flowers -Nuts (bleached almonds, pine nuts, peanut shells)

94
Q

How many standard bottles are in the following:

Magnum

Jeroboam

Rehoboam

Methusulah

Salmanazar

Balthazar

Nebuchadnezzar

Solomon

A

Magnum / 2

Jeroboam / 4

Rehoboam / 6

Methusulah / 8

Salmanazar / 12

Balthazar / 16

Nebuchadnezzar / 20

Solomon / 24

95
Q

For a vintage-labeled Champagne, what percentage of grapes must be from the stated vintage?

A

100%

96
Q

What is a pupítre?

A

2 wooden planks fastened together in an ‘A’ frame with 60 cut-out holes in which bottles of Champagne are placed.

97
Q

Champagne Terminology. Define the following:

“Rebêche”

“Debourbage”

“Vins Clairs”

A

“Rebêche”: The 3rd extraction of juice, after the cuvée and tailles. Used for distillate.

“Debourbage”: Allowing the newly pressed juice to settle for 8-15 hours at a cool temp, so solids (“bourbes”) may be removed.

“Vins Clairs”: The newly-fermented, base still wine.

98
Q

Champagne Terminology. Define the following:

“Prise de Mousse”

“Bidule”

“Sur latte”

A

“Prise de Mousse”: the secondary fermentation.

“Bidule”: The plastic capsule on the inside of the crown cap that collects the dead yeast cells during remuage.

“Sur latte”: The horizontal position in which Champagne bottles lie during secondary fermentation.

99
Q

What is added to the cuvee in order to initiate the second fermentation?

A

Liqueur de tirage

100
Q

The process of turning the bottles and gently shaking them in order to get the dead yeasty cells collected near the cap is called ______.

A

Remuage

101
Q

Time spent aging the wine on the yeast lees is called ______.

A

Sur lie

102
Q

A rack used to hold bottles of wine during the riddling process is called ______.

A

Pupitre

103
Q

The creation of the blended wine that will undergo a second fermentation and be turned into a sparkling wine is called ______.

A

Assemblage

104
Q

The second alcoholic fermentation is called ______.

A

Prise de mousse

105
Q

The process wherein the yeast cells begin to decompose and release their flavors is called ______.

A

Autolysis

106
Q

An addition added just after disgorging a bottle of sparkling wine; also known as the dosage is called ______.

A

Liqueur d’expedition

107
Q

The process in which the bottle is opened and the yeast extracted is called ______.

A

Degorgement

108
Q

Another name for the Charmat Method of sparkling wine production is called ______.

A

Cuve close / Tank Method

109
Q

Place the following names of the styles of sparkling wines in order from driest to sweetest:

Sec; Doux; Brut nature; Brut; Extra dry; Extra brut; Demi-sec

A

Brut Nature; Extra Brut; Brut; Extra Dry; Sec; Demi-Sec; Doux

110
Q

The term autolysis is used to refer to the decomposition of yeast cells during the process of sur lie aging. TRUE or FALSE

A

TRUE

111
Q

The traditional Champagne press is a wide, flat basket press, and many of them are still in use today. TRUE or FALSE

A

TRUE

112
Q

Moscato d’Asti is produced using the partial fermentation method. TRUE or FALSE

A

TRUE

113
Q

The Ancestral Method of sparkling wine production is sometimes referred to as Methode Rurale. TRUE or FALSE

A

TRUE

114
Q

The term “California Champagne” may be used on some California wine labels, but only if approved before March 10, 2012. TRUE or FALSE

A

FALSE

115
Q

Most “house style” sparkling wines are blanc de blancs, extra dry, and produced using the grapes of just one vintage. TRUE or FALSE

A

FALSE

116
Q

The second fermentation of a sparkling wine generally increases the alcohol content by one or two percentage points. TRUE or FALSE

A

TRUE

117
Q

In many bottles of sparkling wine, the cork is held in place by a wire cage known as a muselet. TRUE or FALSE

A

TRUE

118
Q

The tank process of sparkling wine production is used to create a wine that emphasizes youthful, floral, and primary fruit aromas. TRUE or FALSE

A

TRUE

119
Q

Chenin Blanc is often used to create sparkling wines in the Loire Valley. TRUE or FALSE

A

TRUE

120
Q

A traditional Champagne bottle that is the equivalent of 2 standard bottles is called a ______.

A

Magnum

121
Q

A traditional Champagne bottle that is the equivalent of 4 standard bottles is called a ______.

A

Jeroboam

122
Q

A traditional Champagne bottle that is the equivalent of 6 standard bottles is called a ______.

A

Rehoboam

123
Q

A traditional Champagne bottle that is the equivalent of 8 standard bottles is called a ______.

A

Methuselah

124
Q

A traditional Champagne bottle that is the equivalent of 12 standard bottles is called a ______.

A

Salmanazar

125
Q

A traditional Champagne bottle that is the equivalent of 16 standard bottles is called a ______.

A

Balthazar

126
Q

A traditional Champagne bottle that is the equivalent of 20 standard bottles is called a ______.

A

Nebuchadnezzar

127
Q

Which of the following styles of sparkling wine has the highest level of potential residual sugar? a. Brut; b. Demi-sec; c. Extra dry; d. Sec

A

b. Demi-sec

128
Q

Which of the following bottles is the largest? a. Magnum; b. Rehoboam; c. Jeroboam; d. Nebuchadnezzar

A

d. Nebuchadnezzar

129
Q

Which of the following styles of Champagne is most likely to be considered a brand’s “house style” and most consistent wine? a. Vintage; b. Blanc de Blancs; c. Rose’; d. Nonvintage

A

d. Nonvintage

130
Q

Which of the following terms is used to describe the second fermentation of a bottle of Traditional Method sparkling wine? a. Debourbage; b. Prise de mousse; c. Transversage; d. Assemblage

A

b. Prise de mousse

131
Q

What is a pupitre? a. A wooden rack used to hold bottles of sparkling wine during the riddling process; b. A large machine used to mechanically rotate bottles of sparkling wine before disgorging; c. A table used for sorting grapes prior to the crush; d. A term used to describe the last juice pressed from grapes; destined to be used in the production of sweet sparkling wines.

A

a. A wooden rack used to hold bottles of sparkling wine during the riddling process

132
Q

Which of the following the is most accurate definition of a tete de cuvee wine? a. A sparkling wine that undergoes a second fermentation in the bottle; b. The top-of-the-line sparkling wine produced by a given brand or producer; c. A vintage sparkling wine made from 100% Chardonnay grapes; d. A sparkling wine produced via assemblage

A

b. The top-of-the-line sparkling wine produced by a given brand or producer

133
Q

What is the French term for riddling? a. Autolysis; b. Assemblage; c. Remuage; d. Cuve close

A

c. Remuage

134
Q

Which of the following represents the steps in the Traditional Method of sparkling wine production in the proper order? a. First fermentation, blending, bottling, second fermentation, riddling, disgorging, dosage; b. First fermentation, bottling, second fermentation, blending, riddling, disgorging, dosage; c. First fermentation, blending, second fermentation, bottling, dosage, riddling, disgorging; d. First fermentation, bottling, second fermentation; dosage, riddling, blending, disgorging

A

a. First fermentation, blending, bottling, second fermentation, riddling, disgorging, dosage

135
Q

In which region does the Champagne house Salon produce wine?

What is unique about Salon?

A

Le Mesnil sur Oger / Cote des Blancs

Only one wine is produced, a Blanc de Blancs from the original vineyard in Le Mesnil-sur-Oger.

136
Q

What is the ‘Special Club’?

When was it established?

What is its purpose?

Name 3 members.

A

A group of 28 Grower-Producers (RMs) in Champagne.

Est. 1971

Lacking the marketing capital of bigger houses, these grower-producers banded together to promote their prestige-cuvées through idential packaging.

Paul Bara, Pierre Gimonnet, Gaston Chiquet

137
Q

Which region contains the village of Aÿ?

A

Vallée de la Marne

138
Q

What are the 4 vine-training methods allowed in Champagne?

A
  • Taille Chablis (Bush vines, short cane-pruned)
  • Cordon de Royat (single cordon, spur-pruned)
  • Guyot (Replacement-cane pruned, single / double)
  • Vallee de la Marne (similar to single Guyot)
139
Q

How many 5-oz glasses of Champagne would a Jeroboam yield?

A

25.4 oz per 750ml bottle.

Jeroboam = 4 bottles / 3L / 101.6 oz

101.6oz / 5 = 20 glasses

140
Q

Who produces the Champagne “Clos des Goisses”?

A

Philipponnat

141
Q

Which 2 English estates are leading the way for British Traditional Method sparkling wines?

Where are they located?

A

Nyetimber and Ridgeview.

Sussex.

142
Q

In Champagne, what is “blocage” and “deblocage”?

A

Blocage: The reserve of wine stocks for use in future vintages.

Deblocage: The release of wine stocks for use in future vintages.

143
Q

The villages of Chouilly, Cramant and Oger are all located in which section of Champagne?

A

Cote de Blancs

144
Q

The village of Cumieres is located in which section of Champagne?

A

Vallee de la Marne

145
Q

Rosé des Riceys is located in which section of Champagne?

Wines are made from which grape?

A

Cote des Bars.

Pinot Noir

146
Q

The wire cage affixed over the cork of a Champagne bottle is known as:

A

A Muselet.

147
Q

In which 2 cases is the Transfer Method allowed in Champagne?

A
  • Bottles smaller than a Demi (half bottle)
  • Bottles larger than a Jeroboam
148
Q

What is the French workd for the Tranfer Method?

A

Transvasage

149
Q

By which method are Bugey Cerdon AOP wines produced?

A

Methode Ancestral

150
Q

Which 2 methods of Disgorgment are allowed for Champagne and what is the difference between them?

A

Degorgement a la glace: Dipping the neck of the bottle in a brine solution and freezing the yeasty deposit. The bottle is then turned upright and the pressure forces the deposit (and some wine) out of the bottle.

Degorgement a la volée: Similar to a la glace, but without the freezing part, and more wine is lost.

151
Q

Where does the Jansz estate produce wine?

A

Tasmania, Australia

152
Q

What is the maximum % of a year’s harvest that may be sold as Vintage Champagne?

A

80%

153
Q

In which of the following vintages would a Champagne producer be LEAST likely to produce a Vintage Champagne?

2000

2001

2002

2003

A

2001

154
Q

Top 5 recent vintages of Champagne?

A

2005

2008

2012

2013

2015

155
Q

Since 1990, what years has Moet & Chandon NOT produced Dom Perignon?

A

1991 / 1994 / 1997 / 2001 / 2007

156
Q

What is Degorgement Tardif?

A

Also known as Late Disgorgement or Recemment Dégorgé refers to a Champagne that has aged on its lees for longer than normal for that particular house.

157
Q

List 3 Sparkling wine producers (and a specific wine) from California:

A

Iron Horse - Ocean Reserve BdB Green Valley of Russian River Valley

Mumm Napa - Rosé Napa Valley DVX

Schramsberg - Brut Blanc de Blancs North Coast LD

158
Q

List 3 Sparkling wine producers (and a specific wine) from Oregon:

A

Argyle: Brut Dundee Hills Knudsen Vineyards

Roco: Brut Willamette Valley

Trisaetum: Extra Brut Blanc de Blancs Willamette Valley

159
Q

List 3 Sparkling wine producers from Australia:

A

Redbank (Kings Valley, Victoria)

Ninth Island (Tasmania)

Seppelt (Original Sparkling Shiraz)

160
Q

List 3 Sparkling wine producers from New Zealand:

A

Brancott Estate (Marlborough)

Cloudy Bay (Marlborough)

Man O’ War (Waiheke Island, Auckland)

161
Q

List 3 Sparkling wine producers from South Africa:

A

Colmant

Graham Beck

Cederberg

162
Q

List 3 Prosecco producers:

List 3 Franciacorta producers:

A

Prosecco:

Bisol / Mionetto / Sorelle Bronca

Franciacorta:

Arcari e Danesi / Ricci Curbastro / Ca’ del Bosco

163
Q

List 3 producers of high-quality Sekt:

A

Robert Weil / Von Buhl / Maximin Grünhauser

164
Q

What is the prestige cuvée of Taittinger?

A

Comtes du Champagne Vintage

100% coming from Grand Cru villages in the Cote de Blancs

165
Q

In which sub-region is Ambonnay located?

A

Montagne de Reims

166
Q

What is the prestige cuvée of Egly-Ouriet?

A

Les Crayeres

100% Pinot Noir from vines planted in 1946 on pure chalk (crayères) soils in the Grand Cru village of Ambonnay.

167
Q

What are the 3 prestige cuvées and 1 single-vineyard cuvée of Billecart-Salmon?

What style are they particularly known for?

A

Cuvée Nicolas François Brut Vintage / 60% Pinot Noir, 40% Chardonnay.

“Grande Cuvée”: 60% Pinot Noir, 40% Chardonnay

Cuvée Elisabeth Salmon Rosé Brut Vintage / 58% Pinot Noir, 42% Chardonnay

Clos Saint-Hilaire Brut Vintage / 100% Pinot Noir from the 1 ha plot in Mareuil-sur-Aÿ behind the winemaker’s house.

168
Q

In which sub-region is Aÿ located?

A

Vallée de la Marne

169
Q

3 examples of Grower Champagnes:

A
  • Robert Barbichon
  • Marie-Courtin
  • Grongnet
170
Q

Why were 2001 and 2003 such poor vintages in Champagne?

A

2001: A rather poor Spring was followed by an extremely poor summer and a harvest that was blighted by heavy rain. Very few vintage wines made, rather dilute wines lacking strength and vinosity.

2003: The heatwave summer of 2003 was too hot to produce champagne of vintage quality.

171
Q

How were the vintages of 2010 and 2011 regarded in Champagne?

A

2011: It is hard to imagine a more difficult harvest. Few vintage Champagnes are likely to be made.

2010: A very difficult vintage with prominent rot. Few vintage Champagnes are likely to be made.

WSET Diploma (13 decks)

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