Champagne CS

Question 1

Name the two main soils in Champagne

Answer 1

Micraster Chalk (Valley Floor)
Belemnite Chalk (Slopes)

Question 2

Term for Second Fermentation in Champagne

Answer 2

Prise de Mousse(UI)

Question 3

Wire Cage term

Answer 3

Muselet

Question 4

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

Answer 4

Remuage/Riddling

Question 5

attachment under crowncap during 2nd fermentation and disgorge

Answer 5

Bidule

Question 6

French term for dosage and what it contains

Answer 6

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

Question 7

what does Liquer De Tirage contain, and its purpose

Answer 7

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

Question 8

Automated Riddling machine and its capacity/duration

Answer 8

Gyropalette, 504 Bottles, within less than a week

Question 9

Riddling board term and capacity

Answer 9

Pupitre, 120 bottles

Question 10

Process of storing Champagne horizontally

Answer 10

Sur Latte to promote autolysis

Question 11

Process of storing Champagne Vertically

Answer 11

Sur Pointe usually done after riddling, in anticipation for disgorgement

Question 12

The first pressing of champagne term and volume

Answer 12

Vin de Cuvee 2050 Litres

Question 13

The second press of champagne term and volume

Answer 13

Vin de Taille 500 Litres

Question 14

Solids left over after pressing

Answer 14

Bourbes

Question 15

The technique used to remove the solids from champagnes pressed juice

Answer 15

Debourbage - Cold settling for 8 - 15 hours before racking

Question 16

Myrtik Diam

Answer 16

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

Question 17

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

Answer 17

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.

Question 18

Champagne Barrel Capacity

Answer 18

205 Litres

Question 19

Residual sugar for each level in champagne

Answer 19

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

Question 20

Pressure range of Champagne bottles post second fermentation

Answer 20

roughly 6 atmospheres or pressure/ 5 bar/ 5kg

Question 21

harvest requirements for champagne (Vintage/NV)

Answer 21

80% Maximum for vintage, remaining for NV

Question 22

Bottling(Elevage) date indicated from?

Answer 22

Date of Liquer de Tirage

Question 23

Aging requirements for champagne (Vintage and NV)

Answer 23

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

Question 24

Oldest Champagne winery (Still then Sparkling)

Answer 24

Gosset in 1584

Question 25

Oldest Champagne House (Sparkling only)

Answer 25

Ruinart

Question 26

First Brut champagne sold on the market

Answer 26

Champagne Pommery in 1874

Question 27

What does CIVC stand for

Answer 27

Comité interprofessionnel du vin de Champagne

Question 28

Grand Cru Villages in the Montagne De Reims (9)

Answer 28

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

Question 29

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

Answer 29

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

Question 30

Grand Cru Villages in the Côte des Blancs

Answer 30

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

Question 31

Districts of Champagne

Answer 31

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

Question 32

Champagne base wine term

Answer 32

Vins Clairs

Question 33

transversageor or transfer method permitted bottle sizes

Answer 33

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

Question 34

Champagne Bottle Sizes

Answer 34

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

Question 35

Other Champagne AOCs

Question 36

Good Vintages for Champagne

Answer 36

2002, 2006, 2008, 2012

Question 37

Prestige Cuvees in Champagne