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Champagne General Flashcards

1
Q

Who was Dom Pérignon, and what is his contribution to Champagne?

A

The cellarmaster at the Abbey of Hautvillers from 1668-1715, and a master of assemblage.

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2
Q

From whence do the terms pétillant, crémant (demi-mousseux) and grand mousseux stem?

A

The unpredictable variance in the level of mousse in early champagnes.

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3
Q

What is the oldest still-operating Champagne house?

A

Gosset, 1584.

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4
Q

What is the oldest Champagne house established for sparkling wine?

A

Ruinart, 1729.

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5
Q

Major 18th century Champagne Houses

A
  • Moët et Chandon
  • Veuve Cliquot
  • Taittinger
  • Delamotte
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6
Q

Who developed remuage?

A

Barbe-Nicole Ponsardin in 1816.

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7
Q

Who first identified the relationship between sugar and fermentation, and when? (and what winemaking practice is named for him?)

A

Jean-Antoine Chaptal in 1801, Chaptlization

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8
Q

Who created the first brut Champagne?

A

Pommery, in 1874, called “Nature”

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9
Q

When was Champagne first delimited, and what was controversial about the decision?

A

1908; it originally excluded the Aube

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10
Q

When was the Aube added to the appellation?

A

1927

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11
Q

When was Champagne made an AOC?

A

1936

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12
Q

What is unique about Champagne’s labeling?

A

They are the only AOC/AOP that is not required to include “appellation contrôlée/protégée” on the label.

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13
Q

Who founded the Comité Interprofessional du Vin de Champagne (CIVC), and when?

A

Robert-Jean de Vogüé (Moët et Chandon) in 1941

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14
Q

NM/ND/MA are prohibited from farming more than how much land (whether owned or rented)?

A

15 hectares

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15
Q

What wine created the category of “Prestige Cuvée,” and when?

A

Dom Pérignon (Moët et Chandon), in 1921

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16
Q

When did the INAO expand the boundaries of Champagne?

A

2009, for the first time since 1927

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17
Q

Champagne is located along what latitudinal parallel?

A

48th

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18
Q

What is bouvreux?

A

A second crop in Champagne, which results when rain interrupts flowering. It is left on the vine, but rarely ripens

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19
Q

What is belemnite chalk, and where is it found?

A

Chalk derived from fossilized cephalopods, with a high limestone content. Found on the hillsides of Champagne

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20
Q

What is micraster chalk, and where is it found?

A

Chalk derived from fossilized sea urchins, found in Champagne’s valley floors

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21
Q

What is the dominant soil type in the Aube?

A

Clay

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22
Q

What are Les bleus de ville?

A

Remnants of blue plastic bags used to ship composted trash in the vineyards of Champagne

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23
Q

Pinot Noir accounts for how much of Champagne’s acreage?

A

38.00%

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24
Q

Chardonnay accounts for how much of Champagne’s acreage?

A

30.00%

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25
Q

Pinot Meunier accounts from how much of Champagne’s acreage?

A

32.00%

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26
Q

What are the four minor grapes of Champagne?

A
  • Pinot Blanc
  • Fromenteau (Pinot Gris)
  • Petit Meslier
  • Arbane
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27
Q

What are the four permitting pruning techniques in Champagne?

A

Cordon de Royat, Chablis, Vallée de la Marne, Guyot (double and simple)

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28
Q

The CIVC set a limit on press yield in 1992. What is it?

A

102L/160kg of grapes, or 2550L/4000kg (4000kg is the capacity of a Coquard basket press)

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29
Q

Why is pinot meunier popular in the Vallée de la Marne?

A

It buds late and ripens early, which is good in a frost-prone region.

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30
Q

What is blocage?

A

The reserve of wine stocks for future vintages

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31
Q

What is deblocage?

A

The release of reserved wine for use in a vintage

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32
Q

What are the only two Premier Crus with a 99% rating?

A
  • Mareuil-sur-Ay (Vallée de la Marne)
  • Tauxières (Montagne de Reims)
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33
Q

When was a minimum value of 80 set for the échelle de Crus?

A

1985

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34
Q

When did one’s ranking in the échelle de Crus change from a set price to a recommendation of pricing?

A

1990

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35
Q

What two regions of Champagne have no Grand Cru villages?

A
  • Côte de Sézanne
  • Côte des Bars (Aube)
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36
Q

What are the Grand Cru Villages of the Montagne de Reims?

A
  • Sillery
  • Puisieulx
  • Beaumont-sur-Vesle
  • Verzenay
  • Mailly
  • Verzy
  • Louvois
  • Bouzy
  • Ambonnay
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37
Q

What are the Grand Cru Villages of the Vallée de la Marne?

A
  • Aÿ
  • Tours-sur-Marne (up for debate, listed as Montagne de Reims)
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38
Q

What are the Grand Cru Villages of the Côte des Blancs?

A
  • Chouilly
  • Oiry
  • Cramant
  • Avize
  • Oger
  • Le Mesnil-sur-Oger
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39
Q

What five villages were elevated to Grand Cru status in 1985?

A
  • Verzy
  • Chouilly
  • Oiry
  • Oger
  • Le Mesnil-sur-Oger
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40
Q

What does NM mean?

A

Négociant Manipulant: a house that purchases grapes or base wines from other smaller houses

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41
Q

What does RM mean?

A

Récoltant Manipulant: a grower-producer who makes Champagne from estate grown fruit (<95%)

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42
Q

What does CM mean?

A

Coopérative Manipulant: a growers co-op that produces wine under a single brand

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43
Q

What does RC mean?

A

Récoltant Coopérateur: a grower who vinifies at a co-op but produces wine under his own label

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44
Q

What does SR mean?

A

Sociéte de Récoltants: A firm of related growers who share resources to make their wines and market them under their own separate brands

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45
Q

What does ND mean?

A

Négociant Distributeur: a middleman company that distributes Champagne it did not make

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46
Q

What does MA mean?

A

Marque d’Acheteur: A “Buyer’s Own Brand” that purchases champagne and sells it under its own label.

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47
Q

What are the three pressings of Champagne?

A

Vin de Cuvée, Vin de Taille, Rebêche

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48
Q

What is the volume of the Vin de Cuvée?

A

The first 2,050L

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49
Q

What is the volume of the Vin de Taille?

A

The next 500L

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50
Q

What is Rebêche, and what is it used for?

A

The third and final pressing of Champagne, comprising 1-10% of the total, used for distillate

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51
Q

What is débourbage?

A

Settling of must or wine, prior to racking

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52
Q

What are bourbes?

A

Sediments/solids in the must or wine

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53
Q

What is vin clair?

A

Champagne base wine

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54
Q

What often happens to vin clair after primary and malolactic (if applicable) fermentation?

A

Fining, filtering, and cold-stabilization

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55
Q

What comprises liqueur de tirage?

A

Still wine, yeasts, sugar, and fining agents

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56
Q

What is prise de mousse?

A

The secondary fermentation

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57
Q

What is a bidule?

A

The plastic cap inserted into a champagne bottle pre-secondary fermentation, intended to catch the sediment during remuage

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58
Q

How much alcohol is generally acquired during the secondary fermentation?

A

1.2-1.3%

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59
Q

What does Sur Latte indicate?

A

Bottles stored on their sides

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60
Q

What is pointage?

A

A historic practice of shaking the bottles pre-remuage to prevent sediment from sticking to the sides of the bottle (the need for this has been eradicated by newer strains of yeast)

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61
Q

What is a gyropalette?

A

A spanish invention for mass reumage, holding 504 bottles.

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62
Q

What does Sur Pointe indicate?

A

Bottles held in an upside-down vertical position

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63
Q

What is dégorgement à la glace?

A

The modern method: bottles are dipped in a freezing brine solution to freeze the sediment and a small portion of wine before disgorging.

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64
Q

What is dégorgement à la volée?

A

The traditional method, which uses the air bubble trapped in the bottle to eject the sediment plug.

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65
Q

What is liqueur d’expédition?

A

Dosage

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66
Q

What is the residual sugar in Extra Brut Champagne?

A

0-6g/L

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67
Q

What is the residual sugar in Brut Champagne?

A

0-12g/L

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68
Q

What is the residual sugar in Extra Dry Champagne?

A

12-17g/L

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69
Q

What is the residual sugar in Sec Champagne?

A

17-32 g/L

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70
Q

What is the residual sugar in Demi-Sec Champagne?

A

32-50 g/L

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71
Q

What is the residual sugar in Doux Champagne?

A

50+ g/L

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72
Q

By law, all Champagne cannot be disgorged before what time elapses?

A

12 months from tirage.

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73
Q

NV Champagne cannot be released to market before when?

A

15 months from tirage

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74
Q

Vintage Champagne cannot be released to market before when?

A

3 years from tirage

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75
Q

What is a Piccolo?

A

Quarter bottle/187mL

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76
Q

What is a Demi?

A

Half bottle/375mL

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77
Q

What is a Magnum?

A

2 bottles/1.5L

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78
Q

What is a Jeroboam?

A

4 bottles/3L

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79
Q

What is a Rehoboam?

A

6 bottles/4.5L

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80
Q

What is a Methuselah?

A

8 bottles/6L

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81
Q

What is a Salamanazar?

A

12 bottles/9L

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82
Q

What is a Balthazar?

A

16 bottles/12L

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83
Q

What is a Nebuchadnezzar?

A

20 bottles/15L

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84
Q

What is a Solomon?

A

24 bottles/18L

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85
Q

What is the Bordelais synonym for a Solomon?

A

Melchior

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86
Q

What year was the Rehoboam discontinued?

A

1989

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87
Q

When was Special Club founded, and how many producers does it contain?

A

1971; 26 producers

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88
Q

Other than the Crémants, what AOPs in France produce Traditional Method sparkling wine?

A

Vouvray, Montlouis-Sur-Loire, Saumur, Vin de Savoie, Seyssel, Blanquette de Limoux

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89
Q

Where is Roederer Estate?

A

Anderson Valley

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90
Q

Who produces Domaine Carneros?

A

Taittinger

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91
Q

Where is Domaine Chandon?

A

Yountville

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92
Q

What is Charmat?

A

A method of producing sparkling wine in tank: after the primary fermentation comes to a close, liqueur de tirage is added to the tank, which is pressurized. Once the secondary fermentation is finished the wine is filtered and bottled.

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93
Q

What is the Continuous Method?

A

Similar to Charmat, except that the wine is pumped through a series of interconnected tanks through the secondary fermentation, with more liqueur de tirage added constantly. As the lees accumulate, they create a higher degree of autolyzed flavors in the wine.

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94
Q

What is Cuve Close?

A

A synonym for Charmat

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95
Q

What is Transvasage?

A

The transfer, or Kriter method:
- the wine undergoes secondary fermentation in bottle, but rather than submit to riddling, the bottles are disgorged into a pressurized tank, filtered, and then bottled with dosage.

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96
Q

What method is used for bottles larger than a jeroboam or smaller than a half bottle?

A

Transvasage

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97
Q

What is MCR?

A

Mout Concentre Rectifie (concentrated and rectified grape must), often from the Languedoc or other high-volume regions, processed into neutrality and used for dosage.

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98
Q

What is provignage?

A

layering

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99
Q

What is en foule?

A

haphazard placement of vines resulting from replanting by layering

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100
Q

Three Special Club Producers in the Montagne de Reims

A
  • Paul Bara (Bouzy)
  • J. Lassalle (Chigny-lès Roses)
  • A. Margaine (Villers-Marmery)
  • Duménil (Chigny-lès-Roses*)
  • Forget-Chemin (Ludes*)
  • Fresnet-Juillet (Verzy)
  • JM Goulard (Prouilly)
  • Hervieux-Dumez (Sacy*)
  • Juillet-Lallement (Verzy)
  • Mouzon-Leroux et Fils (Verzy)
  • Salmon (Chamuzy)
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101
Q

Three Special Club Producers in the Vallée de la Marne

A
  • Gaston Chiquet (Dizy)
  • Henri Goutorbe (Aÿ)
  • Marc Hébrart (Mareuil-sur-Aÿ)
  • José Michel (Moussy)
  • Moussé (Cuisles)
  • Joseph Loriot-Pagel (Festigny)
  • Sanchez-le Guédard (Cumières*)
  • Charlier et Fils (Montigny-sous-Châtillon)
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102
Q

Three Special Club Producers in the Côte des Blancs

A
  • Vazart-Coquart et Fils (Chouilly)
  • Pierre Gimmonet et Fils (Cuis)
  • Larmandier Père et Fils (Cuis)
  • Grognet (Etoges)
  • Vincent Joudart (Fèrebrianges)
  • Launois Père et Fils (Mesnil-Sur-Oger)
  • Nominé-Renard (Villevenard)
  • Pertois-Moriset (Mesnil-sur-Oger)
  • Roland Champion (Chouilly)
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103
Q

Special Club Producer in the Aube

A
  • Rémy-Massin et Fils (Ville-sur-Arce)
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104
Q

Five Premier Cru Villages in the Montagne de Reims

A
  • Villers-Marmery
  • Vrigny
  • Chigny-les-Roses
  • Jouy-lès-Reims
  • Ludes
  • Tauxières-Mutry
  • Trépail
  • Rilly-la-Montagne
  • Avenay-Val-d’Or
  • Bezannes
  • Billy-le-Grand
  • Chamery
  • Cormontreuil
  • Coulommes-la-Montagne
  • Écueil
  • Les Mesneux
  • Montbré
  • Pargny-lès-Reims
  • Sacy
  • Sermiers
  • Taissy
  • Trois-Puits
  • Vaudemange
  • Villers-Allerand
  • Villers-aux-Nœuds
  • Ville-Dommange
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105
Q

Three Premier Cru Villages in the Vallée de la Marne

A
  • Cumières
  • Dizy
  • Hautvillers
  • Mareuil-sur-Aÿ
  • Bisseuil
  • Champillon
  • Mutigny
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106
Q

Three Premier Cru Villages in the Côte des Blancs

A
  • Cuis
  • Pierry
  • Vertus
  • Voipreux
  • Bergères-lès-Vertus
  • Étréchy
  • Grauves
  • Val-des-Marais (Coligny)
  • Villeneuve-Renneville-Chevigny
How well did you know this?
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107
Q

100% Meunier Champagnes:

A
  • Prevost “Fac-Similie”
  • Tarlant “La Vigne d’Or”
  • Chartogne-Taillet “Les Varres”
  • Bereche & FIls “Rive Gauches” 2013
  • Christopher Mignon “Pur Meunier” 2013
  • Mousse Fils “Special Club” 2013
108
Q

Blanc de Blanc Champagnes

A
  • Pierre Peters “Cuvee de Reserve”
  • Pierre Gimmonet “Cuvee Cuis 1er Cru”
  • Taittinger “Comtes de Champagne”
  • Louis Roederer “Blanc de Blancs”
  • Laherte Freres “Blanc de Blancs”
  • Ruinart “Brut Blanc de Blancs”
109
Q

Blanc de Noir Champagnes

110
Q

Grower Produers

A
  • Gaston Chiquet
  • Pierre Gimmonet
  • Laherte Freres
  • Marc Hebrart
  • Vilmart & Co
  • Pierre Moncuit
  • Il Billiot & FIls
111
Q

Dom Perignon was the cellar master at what Abbey? From when to when?

A
  • Abbey of Hautvillers
  • from 1668 until his death in 1715
112
Q

Vineyards in Champagne date back to what century?

A

5th century

113
Q

Oldest Champagne house still in operation today and year founded

A
  • Gosset, founded 1584 as still wine producer
  • Ruinart, est 1729, can claim to be the oldest sparkling Champagne house
114
Q

Jean-Antoine Chaptal

A

French chemist and statesman for whom the process of chaptalization is named, identified the relationship between sugar and fermentation in a seminal 1801 work.

115
Q

Andre Francois

A

Andre Francois figured out the measurement of the precise amount of sugar required to induce second fermentation without breaking the bottle.

116
Q

1st Brut Champagne

A
  • Pommery “Nature”
  • 1874
117
Q

Year Champagne region was delimited by the French government

118
Q

Year Aube was reinstated as a full region of Champagne

119
Q

Commision de Chalons

Year est.

A
  • Consortium of growers and merchants formed to develop quality standards and regulate pricing
  • 1935
120
Q

Champagne

4 permitted pruning methods

A
  • Cordon de Royat
  • Chablis
  • Vallee de la Marne
  • Guyot (double and simple)
121
Q

Champagne

Avg. vine age

A

around 20 years

  • as the lower productivity of old vines is undesirable to most houses in Champagne
122
Q

Number of villages with grand cru status

A

17 grand crus

123
Q

Number of villages classified as premier cru

A

42 premier cru

  • acording to their rankings in the Echelle de Crus
124
Q

echelle (“scale”) rating for grand cru village

125
Q

echelle rating for classified premier cru

126
Q

NM (Negociant Manipulant)

3 examples

A
  • Moet et Chandon
  • Louis Roederer
  • Veuve Clicquot Ponsardin
  • Billecart-Salmon
  • Lanson
  • Taittinger
  • Pol Roger
  • Perrier Jouet
  • Mumm
  • Laurient-Perrier
    larger Champagne houses with the most interantional presence are invariably in this category
127
Q

NM

A

Negociant Manipulant

  • 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
128
Q

RM

A

Recoltant Manipulant

  • Grower-producer who makes Champagne from estate-grown fruit
  • 95% of the grapes must originate in the producer’s own vineyards
129
Q

CM

A

Cooperative Manipulant

  • Grower’s co-operative that produces the wine under a single brand
130
Q

CM

A

Cooperative Manipulant

  • Grower’s co-operative that produces the wine under a single brand
131
Q

RC

A

Recoltant Cooperateur

  • Grower whose grapes are vinified at a co-operative, but sells the wine under his own label
132
Q

SR

A

Societe de Recoltants

  • 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
133
Q

ND

A

Negociant Distributeur

  • 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
134
Q

MA

A

Marche d’Acheteur

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

135
Q

RM (Recoltant Manipulant)

% of the grapes that must originate in the producer’s own vineyards

136
Q

Number of liters of must that may be extracted from 160 kg of grapes

Year CIVC set the limit

A
  • 102 liters of must / 160 kg of grapes
  • or, 2,550 liters / 4,000 kg
  • CIVC set the limit in 1992
137
Q

The 2,550 liters of must, extracted from the 4,000 kg of grapes, is pressed and divided into what two parts?

A
  • vin de cuvee (first 2,050 liters)
  • vin de taille (the following 500 liters) - usually richer in pigment and tannin, and many producers sell off this lesser component of the must or include it in a minor proportion as a structural element in a blend
  • rebeche
138
Q

Vin de cuvee

A

1st 2,050 liters of the press

(out of a total of 2,550 liters)

139
Q

Vin de taille

A

500 liters from the 2nd part of the press

(out of a total 2,550 liters)

140
Q

3rd press, required by law

A

rebeche

  • Must comprise 1-10% of the total
  • Used for distillate, not Champagne
141
Q

How long does 2nd fermentation generally last?

A

up to 8 weeks

  • As the yeast slowly convert the additional sugar to alcohol and carbon dioxide
142
Q

Appx alcohol increase after 2nd fermentation

143
Q

Philipponnat ‘Clos de Goisses’

Vintage of the original release

A

1935

  • Benchmark botting for Single Vineyard Champagne
144
Q

Special Club

  • Year est.
  • Number of grower-producers at the time
A
  • 1971
  • 12 grower-producers
145
Q

dosage, liqueur d’expedition

A

Liquid mixture of sugar syrup and wine added after degorgement that determines level of sweetness

146
Q

liqueur de tirage

A

Mixture of still wine, yeasts, sugar, and fining agents that serve to ignite second fermentation

147
Q

Champagne NV (Non Vintage)

  • Min time with lees prior to degorgement
148
Q

Champagne NV (Non Vintage)

  • Min time in bottle prior to release
A

12 months with the lees, 15 months in bottle

149
Q

Vintage Champagne

  • Min time in bottle prior to release
150
Q

Champagne

2 still wine AOPs

A
  • Coteaux Champenois - covers still red, white, and rose wines from the entire appellation
  • Rose de Riceys - reserved for 100% Pinot Noir rose wines produced in Les Riceys, a cru village in the Aube
151
Q

Bottle sizes

  • Quarter Bottle (Piccolo)
  • Half Bottle (Demi)
  • Bottle
  • Magnum
  • Jeroboam
  • Rehoboam (discontinued in 1989)
  • Methuselah
  • Salmanazar
  • Balthazar
  • Nebuchadnezzar
  • Solomon
A
  • Quarter Bottle (Piccolo) - 187 ml
  • Half Bottle (Demi) - 375 ml
  • Bottle - 750 ml
  • Magnum - 1.5 L (2 bottles)
  • Jeroboam - 3 L (4 bottles)
  • Rehoboam (discontinued in 1989) - 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)
152
Q

pupitre

A

pupitre

Two large wooden planks fastened together in an upright “A” shape, with 60 angled holes cut into each plank of wood that holds the bottles for remuage/riddling

153
Q

Recent Top Vintages of Champagne

A

2006 - Rich fruit, finesse

2004 - High quantity and quality, elegance

2002 - Ripe, concentrated, extroverted

2000 - Decent quality, but “novelty” of the millenium

1998 - Very large quantity that did not sacrifice quality

1997 - High quality often overlooked by 95s and 96s

1996 - Outstanding, very high acidity, powerful fruit

1995 - Generous fruit, low alcohol levels

1990 - Dense, powerful aromatics

1989 - Powerful, generous, rich

1988 - Classic, finessed, conservative

154
Q

Montagne de Reims

Grand Cru Villages

A
  • Sillery
  • Puisieulx
  • Beaumont-sur-Vesle
  • Verzenay
  • Mailly Champagne
  • Verzy*
  • Louvois
  • Bouzy
  • Ambonnay
  • Tours-sur-Marne
  • added after 1985
155
Q

Vallée de la Marne

Grand Cru Villages

A
  • Aÿ (red grapes 100%, white grapes 90%)
  • Tours-sur-Marne (debatable)
156
Q

Côte de Blancs

Grand Cru Villages

A
  • Chouilly* (white grapes 100%, red grapes 95%)
  • Oiry*
  • Cramant
  • Avize
  • Oger*
  • Le Mesnil-sur-Oger*
  • added after 1985
157
Q

Montagne de Reims

Number of Premier Cru Villages

A

26

  • Avenay-Val-d’Or
  • Bezannes
  • Billy-le-Grand
  • Chamery
  • Chigny-les-Roses
  • Cormontreuil
  • Coulommes-la-Montagne
  • Écueil
  • Jouy-lès-Reims
  • Ludes
  • Les Mesneux
  • Montbré
  • Pargny-lès-Reims
  • Rilly-la-Montagne
  • Sacy
  • Sermiers
  • Taissy
  • Tauxières-Mutry
  • Trépail
  • Trois-Puits
  • Vaudemange
  • Villers-Allerand
  • Villers-aux-Nœuds
  • Ville-Dommange
  • Villers-Marmery
  • Vrigny
158
Q

Côte de Blancs

Number of Premier Cru Villages

A

9
(B,C,E - G,P,V - V,V,V)

Bergères-lès-Vertus
Cuis
Étréchy
Grauves
Pierry (Coligny)
Val-des-Marais
Vertus
Villeneuve-Renneville-Chevigny
Voipreux

159
Q

Vallée de la Marne

Number of Premier Cru Villages

A

7

  • Bisseuil
  • Champillon
  • Cumières
  • Dizy
  • Hautvillers
  • Mareuil-sur-Ay
  • Mutigny
160
Q

bouvreux

A

Rain often interrupts flowering, resulting in a bouvreux, or second crop, that rarely ripens and is left on the vine

161
Q

Piccolo

A

Quarter bottle / 187mL

162
Q

Demi

A

Half bottle / 375mL

163
Q

Magnum

A

2 bottles / 1.5L

  • Magnum: 2 bottles / 1.5L
  • Jeroboam: 4 bottles / 3L
  • Rehoboam: 6 bottles / 4.5L
  • Methuselah: 8 bottles / 6L
  • Salamanazar: 12 bottles / 9L
  • Balthazar: 16 bottles / 12L
  • Nebuchadnezzar: 20 bottles / 15L
  • Solomon: 24 bottles / 18L
164
Q

Jeroboam

A

Jeroboam: 4 bottles / 3L

  • Magnum: 2 bottles / 1.5L
  • Jeroboam: 4 bottles / 3L
  • Rehoboam: 6 bottles / 4.5L
  • Methuselah: 8 bottles / 6L
  • Salamanazar: 12 bottles / 9L
  • Balthazar: 16 bottles / 12L
  • Nebuchadnezzar: 20 bottles / 15L
  • Solomon: 24 bottles / 18L
165
Q

Rehoboam

A

Rehoboam: 6 bottles / 4.5L

  • Magnum: 2 bottles / 1.5L
  • Jeroboam: 4 bottles / 3L
  • Rehoboam: 6 bottles / 4.5L
  • Methuselah: 8 bottles / 6L
  • Salamanazar: 12 bottles / 9L
  • Balthazar: 16 bottles / 12L
  • Nebuchadnezzar: 20 bottles / 15L
  • Solomon: 24 bottles / 18L
166
Q

Methuselah

A

Methuselah: 8 bottles / 6L

  • Magnum: 2 bottles / 1.5L
  • Jeroboam: 4 bottles / 3L
  • Rehoboam: 6 bottles / 4.5L
  • Methuselah: 8 bottles / 6L
  • Salamanazar: 12 bottles / 9L
  • Balthazar: 16 bottles / 12L
  • Nebuchadnezzar: 20 bottles / 15L
  • Solomon: 24 bottles / 18L
167
Q

Salmanazar

A

Salamanazar: 12 bottles / 9L

  • Magnum: 2 bottles / 1.5L
  • Jeroboam: 4 bottles / 3L
  • Rehoboam: 6 bottles / 4.5L
  • Methuselah: 8 bottles / 6L
  • Salamanazar: 12 bottles / 9L
  • Balthazar: 16 bottles / 12L
  • Nebuchadnezzar: 20 bottles / 15L
  • Solomon: 24 bottles / 18L
168
Q

Balthazar

A

Balthazar: 16 bottles / 12L

  • Magnum: 2 bottles / 1.5L
  • Jeroboam: 4 bottles / 3L
  • Rehoboam: 6 bottles / 4.5L
  • Methuselah: 8 bottles / 6L
  • Salamanazar: 12 bottles / 9L
  • Balthazar: 16 bottles / 12L
  • Nebuchadnezzar: 20 bottles / 15L
  • Solomon: 24 bottles / 18L
169
Q

Nebuchadnezzar

A

Nebuchadnezzar: 20 bottles / 15L

  • Magnum: 1.5L (2 bottles)
  • Jeroboam: 3L (4 bottles)
  • Rehoboam: 4.5L (6 bottles)
  • Methuselah: 6L (8 bottles)
  • Salamanazar: 9L (12 bottles)
  • Balthazar: 12L (16 bottles)
  • Nebuchadnezzar: 15L (20 bottles) 15L
  • Solomon: 18L (24 bottles)
170
Q

Solomon

A

​Solomon: 24 bottles / 18L

  • Magnum: 2 bottles / 1.5L
  • Jeroboam: 4 bottles / 3L
  • Rehoboam: 6 bottles / 4.5L
  • Methuselah: 8 bottles / 6L
  • Salamanazar: 12 bottles / 9L
  • Balthazar: 16 bottles / 12L
  • Nebuchadnezzar: 20 bottles / 15L
  • Solomon: 24 bottles / 18L
171
Q

Solomon

Bordelais synonym

172
Q

Rehoboam

Year discontinued

173
Q

Champagne

Dry

174
Q

Champagne

Sec

175
Q

Champagne

Demi-Sec

176
Q

Champagne

Doux

177
Q

sur pointe

A

Bottles held in an upside-down vertical position

178
Q

dégorgement à la glace

A

The modern method, bottles are dipped in a freezing brine solution to freeze the sediment and a small portion of wine before disgorging.

179
Q

dégorgement à la volée

A

The traditional method, which uses the air bubble trapped in the bottle to eject the sediment plug.

180
Q

Champagne

  • Two regions with no Grand Cru villages
A
  • Côte de Sézanne

  • Côte des Bars (Aube)
181
Q

Why is Meunier so widely planted in the Vallée de la Marne?

A

It buds late and ripens early, which is good in a frost-prone region.

182
Q

blocage

A

The reserve of wine stocks for future vintages

183
Q

deblocage

A

The release of reserved wine for use in a vintage

184
Q

Only two Premier Crus with a 99% rating

A
  • Tauxières (Montagne de Reims)
  • Mareuil-sur-Ay (Vallée de la Marne)

185
Q

Year min. value of 80 was set for the Échelle de Crus.

186
Q

Year ranking in the Échelle de Crus changed from a set price to a recommendation of pricing.

187
Q

4 minor grapes of Champagne

A
  • Pinot Blanc (Vrai)
  • Fromenteau (Pinot Gris)
  • Petit Meslier
  • Arbane
188
Q

What is unique about Champagne’s labeling?

A

They are the only AOC/AOP that is not required to include “Appellation Contrôlée/Protégée” on the label.

189
Q

Who founded the Comité Interprofessional du Vin de Champagne (CIVC), and when?

A

Robert-Jean de Vogüé (Moët et Chandon) in 1941

190
Q

NM/ND/MA are prohibited from farming more than how much land (whether owned or rented)?

191
Q

1st Prestige Cuvée

A

Dom Pérignon (Moët et Chandon), 1921

192
Q

Year INAO expand the boundaries of Champagne

A

2009, for the first time since 1927

193
Q

Champagne

Latitude

A

48th Parallel

194
Q

Four major 18th century Champagne houses

A
  • Moët et Chandon
  • Veuve Cliquot
  • Taittinger
  • Delamotte
195
Q

Who developed remuage?

A

Barbe-Nicole Ponsardin, 1816

196
Q

Where do the terms pétillant, crémant (demi-mousseux) and grand mousseux originate?

A

The unpredictable variance in the level of mousse in early champagnes

197
Q

What were the two 99-point premier crus from the échelle des crus?

A

Mareuil-sur-Äy; Tauxieres

198
Q

Cuis, Vertus, and Grauves are premier crus in ______________________.

A

Cotes de Blancs

199
Q

What was the first commercially available prestige cuvée?

A

Dom Perignon (Moët et Chandon) in 1936

199
Q

Who are the 3 founding Special Club producers that remain part of the Club Trésors today?

A

Pierre Gimonnet
Paul Bara
Gaston Chiquet

200
Q

Name 3 100% Pinot Noir Champagnes.

A

Bollinger “Vieilles Vignes Françaises”

	Billecart-Salmon "Clos St-Hilaire"

	Egly-Ouriet "Les Crayères"

	Krug "Clos d'Ambonnay"
201
Q

Regulations in Champagne allow for _____ grams of variation between the stated and actual RS.

202
Q

What are the 4 permitted vine training systems in Champagne?

A

Chablis, Cordon, Guyot, Vallée de la Marne

203
Q

What is rebêche?

A

Third extraction after pressing that is required by law, and must comprise 1-10% of total extraction; used for distillate

204
Q

What is provignage, and which famous Champagne house uses this method for one of their top parcels?

A

Pre-phylloxera term for propagating plants via layering; Bollinger’s “Vieilles Vignes Françaises”

205
Q

What is the most recent vintage of Clos d’Ambonnay? Clos du Mesnil?

A

2006; 2008

205
Q

Do 375 ml bottles have to undergo secondary fermentation in bottle?

A

Yes, but upwards of 20% of bottles may be transferred from another bottle

206
Q

What is the name for the big staple that is occasionally used in lieu of the muselet?

207
Q

In what year did Champagne finally prohibit the dumping of urban trash in their vineyards?

208
Q

Biodynamic Champagne producers:

A

Roederer
Fleury
Françoise Bedel
Larmandier-Bernier
Léclapart
Leclerc-Briant
Vouette & Sorbée

209
Q

What is the name for the small hill of chalk east of Reims and north of the Montagne de Reims?

A

Monts de Berru

210
Q

What two prominent villages on the Montagne de Reims are known for growing chardonnay?

A

Trepail & Villers-Marmery

211
Q

What was the last year in which Philipponnat didn’t produce their Clos des Goisses?

A

1987 (the 1994 was produced but has never been released)

212
Q

Which Grand Cru village has the greatest amount of plantings? Which has the least?

A

Chouilly has 522.5 ha; Puisieulx has 18.8 ha

213
Q

What is the predominant soil-type of the Aube?

A

Kimmeridgian

214
Q

What percentage of an RM’s production must come from their own vineyards?

215
Q

What direction do the vineyards of Montagne de Reims face?

A

North and South

216
Q

What did Andre Francois discover?

A

Precise amount of sugar required to induce 2nd fermentation without breaking the bottle.

217
Q

What percentage of grapes must originate from a growers own vineyard for RM?

218
Q

What’s the annual temperature of Champagne?

219
Q

Latitude and average growing season temperature of Reims?

A

49.3 deg / 58.4F (14.7C)

220
Q

Appellation of still red and whites produced in Champagne?

A

Coteaux Champenois

221
Q

Who was the first French King to be baptized in the Cathedral de Reims?

A

Clovis I (King of Franks), baptized 496, considered the founder of the nation of France (political and religious founder)

222
Q

Approximate vineyard plantings percentage in the region of Pinot Noir, Pinot Meunier and Chardonnay, respectively?

A

38%, 32% and 30%, respectively

223
Q

How far is Champagne from Paris?

A

90miles (145kms) northeast of Paris

224
Q

When and who built the crayeres below Reims?

A

Around 80 BC, dug by Romans to mine salt, chalk and stone which was also used in construction of Reims

225
Q

In what year did Veuve Cliquot create the pupitre?

A

Created in 1813 by Antoine de Muller, cellar master Veuve Cliquot Ponsardin

226
Q

Where did the name Champagne originate?

A

Dating to sixth century, “campagnia remensis”, Latin term for the countryside around Reims

227
Q

France’s first champagne house?

A

Ruinart, dating to 1729

228
Q

How many villages are authorized to produce champagne? How many are Grand Cru?

229
Q

Name 2 producers that have left the special club?

A

Pierre Peters
Mouzon-Leroux

230
Q

Name 3 contributions of Dom Perignon to Champagne viticulture or winemaking?

231
Q

What are the heirloom varieties of Champagne?

A

Petit Meslier, Pinot Blanc, Arbanne

232
Q

Name a producer of a monovarietal Champagne from each of the heirloom varieties?

A

Pinot Blanc: Vouette & Sorbee Textures, Charles Dufour Clos des Fous, Cedric Bouchard La Bolorée, Pierre Gerbais l’Originale ;
Arbanne - Olivier Horiot, Moutard,
Petit Meslier - Duval Leror Autentis PMeslier

233
Q

Which parcels are used to produce Vieilles Vignes Françaises? In what village are they located?

A

Chaudes Terre, Clos-St-Jacques ; Aÿ

234
Q

How large is a champagne barrel? why?

A

205L - ten barrels to the maximum press yield of a marc

235
Q

What is the prise de mousse?

A

French term for secondary fermentation in bottle

236
Q

Name a producer based in the Sézannais?

A

Pascal Doquet, Collet, Pertois-Moriset

237
Q

Who produces ‘Les Béguines’?

A

Jérôme Prevost (La Closerie)

238
Q

What is the oldest continuously operated maison / winery in champagne?

A

Gosset, 1584 (Ruinart was first dedicated sparkling wine house in champagne)

239
Q

Which grand cru champagne village has the highest percentage of Pinot Nior?

240
Q

What is the difference between Dom P2 and Dom P3?

A

P2 is aged 20 years on the lees, P3 is aged 30 to 40 years on the lees.

241
Q

What year would be the best year of champagne production between 1999,2000,2001,2002?

242
Q

Name a producer from Cotes des Bar

243
Q

Who was the first to produce rose champagne under the name Oeil de Perdrix Mousseux?

244
Q

Lore- what is the vintage of Les Petits Enfants? What is the historical significance of this vintage?

A

The 1914 vintage was harvested by the children of Champagne, who could stay below the canopy. More than 20 children were killed via sniper fire or random shelling during the 3 week harvest of 1914.

245
Q

Name a Special Club producer in each of Montagne de Reims, Vallee de Marne, and Cote des Blancs:

A

Montagne de Reims-

Paul Bara (Bouzy)

Duménil (Chigny-les-Roses)

Forget-Chemin (Ludes)

Fresnet-Juillet (Verzy)

Hervieux-Dumez (Sacy)

Juillet-Lallement (Verzy)

J. Lassalle (Chigny-les-Roses)

A. Margaine (Villers Marmery)

Salmon (Chaumuzy)

246
Q

Name a Special Club producer in each of Montagne de Reims, Vallee de Marne, and Cote des Blancs:

A

Vallee de Marne-

Charlier et Fils (Montigny-sous-Châtillon part of Châtillon-sur-Marne)

Gaston Chiquet (Dizy)

Henri Goutorbe (Aÿ)

Marc Hébrart (Mareuil-sur-Aÿ)

Joseph Loriot-Pagel (Festigny, East Village/Rive Gauche)

Sanchez-Le Guédard (Cumières)

247
Q

Name a Special Club producer in each of Montagne de Reims, Vallee de Marne, and Cote des Blancs:

A

Roland Champion (Chouilly)

Pierre Gimonnet et Fils (Cuis)

Larmandier Père et Fils (Cuis)

Pertois-Moriset (Le Mesnil-sur-Oger)

Vazart-Coquart et Fils (Chouilly)
Coteaux du Morin

Grongnet (Etoges, Peter Liem defines as in the Coteaux du Morin, just SW of Mesnil-sur-Oger in Cote des Blancs)

Vincent Joudart (Fèrebrianges, Coteaux du Morin)

Nominé-Renard (Villevenard)

The Aube

Rémy Massin et Fils (Ville-sur-Arce)

Coteaux sud D’Epernay

José Michel et Fils (Moussy)

248
Q

Name 3 producers who create fresh/reductive house styles of Champagne?

A

Pierre Gimmonet, Vueve Fourny, Ruinart

249
Q

What is the only Grand Cru of Montagne de Reims that is Chardonnay dominant?

A

Sillery 57% Chardonnay plantings

250
Q

Can you name another Grower Organization besides Special Club?

A

Other Grower Organizations:

Terres et Vins de Champagne, est. 2009 (25 total)

Pascal Agrapart, Alexandre Chartogne, Benoit Lahaye, Vincent Laval, Benoit Tarlant

Hosts annual public tasting in Ay, huge success- Champagnes and vin clair

Les Artisans du Champagne, est. 2010

J.-L.Vergnon, Marc Hebrart, Savart, Vilmart (17 total)

Tasting day after Terres et Vins, April

Trait-d-Union

Followed suit of tastings in April

Jacques Selosse, Egly-Ouriet, Jerome Prevost, Larmandier-Barnier, Jacquesson, Roger Coulon

3rd Week of April now dubbed Le Printemp de Champagnes in 2016= 33 events including now a tasting by Club Tresors

Les Mains du Terroir de Champagne

Important one- featuring Janisson-Baradon, De Sousa, J.-M. Seleque, Eric Rodez

Des Pieds et des Vins

Newer estates; Barrat-Masson, Etienne Calsac, Mouzon-Leroux

251
Q

New permitted 8th grape of Champagne and what advantage does it offer growers?

A

Voltis, downy and powdery mildew resistant

252
Q

What vine training method is shown here?

253
Q

Bollinger, Vieilles Vignes Francais

What does Vielles Vignes reference with this wine?

A

It references the En Foule planting of Pinot Noir. “In a crowd” plantings for Bollinger reach 30,000 vines per hectare, these super dense plots create ultimate competition for nutrients, creating high quality fruit that reduces yields by 35%. Avg 8000 vine per ha in Champagne, otherwise.

Own-rooted.
Clos St-Jacques in Aÿ is a walled vineyard of 21 ares (0.5 acre) very near Bollinger’s winery. The vines in this tiny sloping vineyard are all ungrafted; only half have been planted by provignage and the other half conventionally.

254
Q

Name another producer in Champagne that is able to plant on original rootstock?

A

Chartogne-Taillet, Merfy

Tarlant, Oeuilly

Nicolas Maillart, Ecuei

255
Q

What are the vineyards received 99% rating at Echelle de Crus?

A

Tauxieres Mutry
Mareuil-sur-Ay

256
Q

Name a 100% Meunier

A

Chartogne-Taillet, Les Barres
Egly Ouriet, les Vignes de Vrigny
Tarlant, La Vigne d’or
Demiere, Lysandre

257
Q

What are the first vintage of Dom Perignon and Rose?

A

Dom; 1921
Rose; 1959

258
Q

What is the single vineyard bottling of Billecart Salmon and what is the assemblage?

A

Clos St-Hilare, 100% Pinot Noir

259
Q

What are the 2 grand crus contribute the most to La Grande Dame?

A

Verzenay
Avize

260
Q

What is the first commercial vintage of Salon?

261
Q

Which companies are the top 5 producers in Champagne by volume?

A

Moet & Chandon
Veuve Clicquot
Nicolas Feruillatte
Mumm
Laurent-Perrier

262
Q

Name Special Club rose producers:

A

Paul Bara
Salmon
Mousse et Fils

263
Q

Examples of Demi-sec Champagnes:

A

Moet - Imperial Ice
Moet - Nectar

264
Q

Examples of Doux Champagne:

A

Veuve - Rich (blanc and rose)
Jean Veselle -
Andre Beaufort (rose)
Fleury -
Georges Laval -
Lallier - Grand Dosage

France - Champagne (11 decks)

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