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CMS CS Exam > Champagne CS > Flashcards

Champagne CS Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Name the two main soils in Champagne

A

Micraster Chalk (Valley Floor)
Belemnite Chalk (Slopes)

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2
Q

Term for Second Fermentation in Champagne

A

Prise de Mousse(UI)

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3
Q

Wire Cage term

A

Muselet

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4
Q

process of bringing the lees/Sediments to the neck of the bottle

A

Remuage/Riddling

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5
Q

attachment under crowncap during 2nd fermentation and disgorge

A

Bidule

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6
Q

French term for dosage and what it contains

A

Liquer de Expedition
may include Sugar, determines the final sweetness style

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7
Q

what does Liquer De Tirage contain, and its purpose

A

to kick start second fermentation
contains sugar, yeast, wine, and fining agents

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8
Q

Automated Riddling machine and its capacity/duration

A

Gyropalette, 504 Bottles, within less than a week

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9
Q

Riddling board term and capacity

A

Pupitre, 120 bottles

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10
Q

Process of storing Champagne horizontally

A

Sur Latte to promote autolysis

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11
Q

Process of storing Champagne Vertically

A

Sur Pointe usually done after riddling, in anticipation for disgorgement

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12
Q

The first pressing of champagne term and volume

A

Vin de Cuvee 2050 Litres

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13
Q

The second press of champagne term and volume

A

Vin de Taille 500 Litres

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14
Q

Solids left over after pressing

A

Bourbes

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15
Q

The technique used to remove the solids from champagnes pressed juice

A

Debourbage - Cold settling for 8 - 15 hours before racking

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16
Q

Myrtik Diam

A

Cork stopper made using pulverized cork bark treated against TCA popular in Champagne

17
Q

Explain the Short form of the roles in Champagne (RM,CM,NM,RC,SR,ND,MA)

A

NM (Négociant Manipulant): A house that purchases grapes and or base wines from growers and other smaller houses. Some NM houses own a significant portion of their own vineyards; others own none at all. Large Champagne houses with the most international presence are invariably in this category: Moët et Chandon, Louis Roederer, Veuve Clicquot Ponsardin, Billecart-Salmon, Lanson, Taittinger, Pol Roger, Perrier-Jouët, Mumm, and Laurent-Perrier.
RM (Récoltant Manipulant): A grower-producer who makes Champagne from estate-grown fruit. 95% of the grapes must originate in the producer’s own vineyards.
CM (Coopérative Manipulant): A growers’ co-operative that produces the wine under a single brand.
RC (Récoltant Coopérateur): A grower whose grapes are vinified at a co-operative, but whose wines are sold under the grower’s own label.
SR (Société de Récoltants): 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.
ND (Négociant Distributeur): A middleman company that distributes Champagne it did not make.
MA (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.

18
Q

Champagne Barrel Capacity

A

205 Litres

19
Q

Residual sugar for each level in champagne

A

Brut Nature = 0-3 grams per liter, no added dosage
Extra Brut = 0-6 grams per liter
Brut = 0-12 grams per liter
Extra Dry = 12-17 grams per liter
Sec = 17-32 grams per liter
Demi-Sec = 32-50 grams per liter
Doux = 50+ grams per liter

20
Q

Pressure range of Champagne bottles post second fermentation

A

roughly 6 atmospheres or pressure/ 5 bar/ 5kg

21
Q

harvest requirements for champagne (Vintage/NV)

A

80% Maximum for vintage, remaining for NV

22
Q

Bottling(Elevage) date indicated from?

A

Date of Liquer de Tirage

23
Q

Aging requirements for champagne (Vintage and NV)

A

From Elevage, 15 months for NV and 36 Months for Vintage

24
Q

Oldest Champagne winery (Still then Sparkling)

A

Gosset in 1584

25
Q

Oldest Champagne House (Sparkling only)

A

Ruinart

26
Q

First Brut champagne sold on the market

A

Champagne Pommery in 1874

27
Q

What does CIVC stand for

A

Comité interprofessionnel du vin de Champagne

28
Q

Grand Cru Villages in the Montagne De Reims (9)

A

Sillery
Puisieulx
Beaumont-Sur-Vesle
Verzenay
Mailly-Champagne
Verzy(1985)
Louvois
Bouzy
Ambonnay

29
Q

Grand Cru Villages in the Vallee de La Marne (2)

A

Aÿ and Tours-sur-Marne(formerly GC for red only)

30
Q

Grand Cru Villages in the Côte des Blancs

A

Chouilly (formerly GC for white only, 1985)
Oiry(1985)
Cramant
Avize
Oger(1985)
Le Mesnil-sur-Oger(1985)

31
Q

Districts of Champagne

A

N-S
Montagne de Reims
Vallée de la Marne
Côte des Blancs
Côte de Sézanne
Côte des Bar in the Aube

32
Q

Champagne base wine term

A

Vins Clairs

33
Q

transversageor or transfer method permitted bottle sizes

A

Smaller than a half bottle(375ml) or bigger than Jeroboam(3L)

34
Q

Champagne Bottle Sizes

A

Quarter Bottle (Piccolo) 187 ml
Half Bottle (Demi) 375 ml
Magnum 1.5 L (2 bottles)
Jeroboam 3 L (4 bottles)
Rehoboam (discontinued in 1983) 4.5 L (6 bottles)
Methuselah 6 L (8 bottles)
Salmanazar 9 L (12 bottles)
Balthazar 12 L (16 bottles)
Nebuchadnezzar 15 L (20 bottles)
Solomon 18 L (24 bottles

35
Q

Other Champagne AOCs

A
36
Q

Good Vintages for Champagne

A

2002, 2006, 2008, 2012

37
Q

Prestige Cuvees in Champagne

A

CMS CS Exam (9 decks)

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