Champagne - General Flashcards
‘Departments’ of
Champagne
Aisne
Aube
Haut-Marne
Marne
Seine-et-Marne
But the 5 subregions are:
- M d Reims (N v S)
- Valle de Marne (PM)
- Cote de Blancs
- Cote de Sezanne (Chard)
- Aube
Sub-regions of Champagne
Montagne de Reims
Valle de la Marne
Cote de Blancs
Cote de Sezanne
Aube
What are the approved training methods of
Champagne AOP?
Chablis
Cordon du Royat
- *Guyot**
- (single -or- double)*
- *Vallée de la Marne**
- approved for Pinot Meunier only!!!*
What is the Max Yield & min ABV of
Champagne AOP?
~10,400 kg/ha~ *
~9% min ABV~ **
* Max Yield is actually set each vintage by the CIVC, so it can be variable.
** min potential ABV of base wine.
==========
143 g/l min Must Weight
10 g/l Max RS for base wine
Name all the Cremant AOPs
Cremant AOPs are less strict on press yeilds than Champagne:
100L per 150kg -or- 2666L per 4000kg
- *Loire
- *Alsace
- *Bourgogne
- Bordeaux
- Die
- Jura
- Limoux
- Savoie (approved in 2014)
* These are the only “Cremant” appelations of France with a minimum pressure of 4 bars.
- The rest have 3.5 bars minimum pressure
Other French Sparkling wines that use Traditional Method:
- Bugey
- Thinking of non-cremant sparkling:
- Blanquette de Limoux
- Vouvray
- Montlouis sur Loire
- Saumur
- Vin de Savoie
- Seyssel (Savoie)
Rose des Riceys AOP
(Rs!)
Still Rosé Only!!
100% Pinot Noir
~10,400 kg/ha~
~10% min ABV~
*released 7/15
This is a Cru Village in the Aube
Champagne AOPs that make still wine?
Coteaux Champenois
Rosé des Riceys
What is the min Must Weight of
Champagne AOP?
143 g/l min Must Weight
==========
10 g/l Max RS of Base Wine
10,400 kg Max Yeild
(can be ammended every year by CIVC)
9% min ABV
What are the allowable grapes of
Champagne AOP?
Chardonnay
Pinot Noir
Pinot Meunier
Pinot Gris
- *Pinot Vrai**
- (Pinot Blanc)*
Arbane
Petite Meslier
Note:
- Pinot Noir, and Pinot Meunier are the only red grapes
Champagne Dryness
Levels
(old, pre 2010) ~ (new)
Brut Nature
(0-3 g/l) ~ (?????)
Extra Brut
(0-6 g/l)
Brut
(0-15 g/l) ~ (0-12 g/l)
Extra Dry
(12-20 g/l) ~ (12-17 g/l)
Sec
(17-35 g/l) ~ (17-32 g/l)
Demi-Sec
(33-50 g/l) ~ (32-50 g/l)
Doux
(50+ g/l)
Brut Nature
old ~ new
0-3 g/l RS ~ ????????
Extra Brut
0-6 g/l RS
this level did not change
Brut
old ~ new
0-15 g/l RS ~ 0-12 g/l RS
Extra Dry
old ~ new
12-20 g/l RS ~ 12-17 g/l RS
aka: Extra Sec
Sec
old ~ new
17-35 g/l RS ~ 17-32 g/l RS
aka: Dry
Demi-Sec
old ~ new
33-50 g/l RS ~ 32-50 g/l RS
Doux
50+ g/l RS
this level did not change
Best Varietal of
Valle de la Marne
Pinot Meunier
Buds late and ripens early. This is highly prized in a region where frost is a problem like it is here.
Best Varietal of
Cotes de Sezanne
Chardonnay
Best Villages of
Cotes de Sezanne
Bet on Grand Villains
=====
Bethon
Villenauxe-la-Grande
Best Varietal of
Aube
Pinot Noir
Best Villages of
Aube
Les Riceys
{closer to Chablis, geographically}
Montagne de Reims divisions
Divided between the south facing, and north facing slopes.
South facing slopes are on the south of the the hilly “Foret de la Montagne de Reims” and include Louvois, Bouzy, and Ambonnay.
North facing slopes are north of the Forest.
The plain beneath (to the north of) the northern slope is too cold for viticulture.
Occassion pockets of warmth.
NM
Negociant-Manipulant
Buys grapes or Vins Claire from growers, cooperatives, or other “Houses” (NMs)
RM
- *Recoltant-Manipulant**
- (Grower-Producer)*
In theory they grow 100% of their own grapes. However, they are permitted to purchase a max of 5% of their total production from other RMs.
Must own 95% own vines
CM
- *Cooperative-Manipulant**
- (A Co-Op)*
A cooperative of growers that makes & sells Champagne under one or more brands that it owns.
RC
Recoltant-Cooperateur
A grower that delivers grapes to a cooperative and, in part or full payment, receives back ready made Champagne that they sell under their own name.
Vinified at Co-op, then sells under their own label
SR
Societe de Recoltants
A publically registered firm set up by two or more growers who share premises/resources to make and market Champagne under more than one brand.
Usually does make several brands.
ND
Negociant-Distributeur
A company that sells Champagne it did not make to others who then retail it.
MA
- *Marque d’Achteur**
- (basically a private label)*
A brand name owned by the purhcaser such as a restaurant, supermarket, or wine merchant.
Soils of Champagne
Mainly pourous Belemnite Chalk up to 300m thick
Thin topsoil that includes:
Sand, Lignite, Marl, Loam, Clay, Chalk Rubble
High limestone content which increases acidity.
Soil is from cephalaods eons ago.
Subsoil is Micraster
Pupitres
“A” framed racks used for remuage/riddling
*pioneered by Veuve Clicquot-Ponsardin
Echelles des Crus
Vineyard rating system:
Grand Cru (17): 100% Premiers Cru (44): 90-99%\* Village Cru: 80-89%
*Only two 1er Cru are 99%:
- Mareuil-sur-Ay (Valle de la Marne)
- Tauxieres (Montagne de Reims)
This system is not really in play anymore
Champagne
Pressing Limit
- *102 L per 160 kg of grapes**
- or-
- *2550 L per 4000 kg of grapes**
=========
*4000 kg is also known as a ‘Marc’
You can have coquards that are 1/2 marc, double marc, etc
==========
This was set in 1992
What is a Marc
of grapes?
4000 kg of grapes.
This is the amount the traditional Coquard basket grape presses would hold.
The pressing limit is strictly monitored in Champagne.
It is set at 102L per 160kg -or- 2550 L per 4000 kg of grapes.
What are the
“Other grapes”
allowed in Champagne?
Pinot Vrai
(Pinot Blanc; a white clone of PN)
(Cedric Bouchard makes wines from this grape)
Pinot Gris
Arbane
Petit Messlier
What is
‘Les Bleus de Ville’?
A blight on the history of Champagne.
They are the remnants of blue plastic bags that are still noticeable in Champagne’s soils.
These blue bags were used to transport inorganic composted materials from Paris to fertilize the soils.
Vin de Cuvée
The first 2050 liters of the 2550 Liters allowable out of 4000kg (marc) of grapes from the coquard press.
This is the primary juice component of Champagne.
=====
The second pressing of the remaining 500 L allowable for Champagne is called the Vin de Taille
=====
The third (required) pressing, called Rebeche is used for distillation
Vin de Taille
The second pressing of 500 Liters (out of 2550L) of allowable juice from the 4000kg (marc) of grapes from the traditional coquard press.
This has more tannin and structure. It is often-times sold off. Sometimes producers will use a small amount for structure and texture in their Champagne.
=====
The first pressing of 2050L is the main component of Champagne. It is called Vin de Cuvée.
=====
The third (required) pressing, called Rebeche is used for distillation
Rebeche
A third extraction of pressing from the 4000kg of grapes. This is actually required by law.
Can only be 10% Max of total pressing.
The rebeche is used to make distilled spirits.
=====
*What is the spirit used for (ratafia)?
Debourbage
Settling of the pressed juice to allow the final solids to be removed prior to fermentation.
Called debourbage, as bourbes are the solids that must be removed prior to racking. Happens at a cooler temperature.
Vins Claire
Fermented Base Wine
Liqueur de Tirage
A mixture of:
Base Wine + Yeast + Sugar
This is added to clarified Vins Claire to start the secondary (bottle) fermentation.
- The Methode Ancestrale does not use a Liqueur de Tirage.
Examples are:
-Bugey Cerdon
-Clairette de Die Metehode Dioise Ancetrale
-Gaillac Mousseux - For the continuous method, Liqueur di Tirage is continuously added - as it is pumped through a series of tanks
Prise de Mousse
Name for the secondary (bottle) fermentation in Champagne.
Lasts up to 8 weeks. Yeast is converted to CO2. Alcohol content rises 1.2 to 1.3% .
Wines are stored sur latte during this
Bidule
A plastic piece inserted underneath the cap crown in Champagne during the Prise de Mousse.
This is designed to capture the the sediment during remuage.
Sur Latte
The term for storing bottles horizontally during Prise de Mousse.
Allows for more surface area of the yeast cells with the wine, as well as easier extraction of said cells during remuage.
Autolysis
The breaking down of the yeast cells into sediment/lees during Prise de Mousse.
Pointage
An old practice of shaking the bottle prior to remuage in order to break any yeast cells from the sides of the inside of the bottle.
The newer yeast strains do not need this step as much
Gyropalatte
Machine used for remuage in the modern day.
Holds 504 bottles. Created in Spain for Cava.
Takes 8 days to complete the process
Some prestige cuvees still use hand riddling.
Sur Point
The term for storing bottles vertically upside-down prior to degorgement.
Degorgement a la Glace
Dipping the neck of the bottle in a freezing solution to turn the sediment/lees into a solid mass for ease of degorgement.
Liqueur d’Expedition
Dosage
An addition of a solution of sugar and base wine to give the Champagne its desired sweetness level.
Think “expedition” ready to be done with the process
Dosage
The addition of a solution of sugar and base wine (Liqueur d’Expedition) to give the Champagne its desired sweetness level.
Muselet
The wire cage at the top of Champagne bottles.
6.5 twists.
Aging Requirements of
NV Champagne
*12 months min on lees before degorgement. (same for Vintage)
*15 months min total aging (including lees aging) before release.
Vintage aging requirements for Champagne?
*12 months min on lees before degorgement. (same for NV)
*36 months min total aging (including lees aging) before release.
- only 80% released as Champagne
- 143 g/l must weight
- can’t start second fermentation till Jan 1
- PSI of 1 atm of pressure - 14.695
Piccolo
Quarter Bottle -1/4 Bottle
187ml
Demi
Half Bottle ~1/2 Bottle
375ml
Magnum
2 Bottles
1.5L
Jeroboam
4 Bottles
3L
Rehoboam
6 Bottles
4.5L
*discontinued 1989
Methuselah
8 bottles
6L
“The ‘86 Mets won the World Series”
(8btl - 6L)
Salamanzar
12 Bottles
9L
“Sal carries a case”
(1 case is 12btl = 9L)
Balthazar
16 Bottles
12L
“At 16, I had Balls!”
Nebuchadnezzar
20 Bottles
15L
* Fun fact: David Ortiz chugged Ace of Spades from a Nebuchadnezzar after World Series win.
Solomon
(AKA Melchior)
24 Bottles
18L
“Saul carries twice as much as Sal”
(2 cases of wine. a case is 12btl = 9L)
NOTE:
- There are larger sizes than this,
example: Premat
All Champagne Bottle sizes
- *Michael Jackson (R**eally) Makes
- *S_mall _B_oys _N_ervous, _S**eriously
(Just, Remove, My Socks, Before, Nookie, Sweety)
Piccolo
(1/4 btl - 187ml)
Demi
(1/2 btl - 375ml)
Magnum
(2 btls - 1.5L)
Jeraboam
(4 btls - 3L)
*Rehoboam
(6 btls - 4.5L) - ended 1989
Methuselah
(8 btls - 6L)
Salamanazar
(12 btls - 9L)
Balthazar
(16 btls - 12L)
Nebuchadnezzer
(20 btls - 15L)
Soloman
(24 btls - 18L) - *aka Melchior
* Larger sizes, including the Sovereign and Primat, are extraordinarily rare. Many sources cite the 18 L bottle as a Melchior, as it is called in Bordeaux
What amount of Champagne may be
sold as Vintage each year?
80% maximum
What bottle sizes must Champagne be made in?
- *375 ml**
- (demi)*
750 ml
- *1.5 L**
- (magnum)*
- *3 L**
- (jeroboam)*
NOTE:
- All other sizes may be transferred into bottle.
- In NV wines up to 20% of 375 ml bottles may be transferred.)
Rules for
Special Club Champagne
Established 1971 - aka “Club Tresors”
- RM producers Only!
- Viticulture, Vinification, and Bottling must take place on the estate.
- Members must uphold the Club Charter
- Special Club bottling must be the “Prestige Cuvee”
- “Club” will declare a vintage. Producers decide whether they wish to bottle a vintage from that year.
- Producers cannot bottle a Special Club from a non “Club” chosen vintage.
- All Special Club base wines and finished wines are subject to a tasting panel.
- All must have identical bottles and labels.
Important Members:
- Hebrart, Gimmonet, Bara, Lasalle, Gaston Chiquet
