Champagne general

Question 1

What year was the CIVC formed and what was it’s primary purpose and who formed it?

Answer 1

1941

• to protect the interests of Champagne in the event of Nazi occupied France.
• Robert-Jean de Vogue of Moet et Chandon`

Question 2

What year was the first Brut Champagne released and who produced it?

Answer 2

1874

Pommery “Nature”

Question 3

Who perfected the formula for chaptalization?

Answer 3

Jean-Antoine Chaptal
and
Andre Francois

Question 4

What year was the Commission de Chalon formed and what was its’ purpose?

Answer 4

1935

• growers and merchants together
• govern quality standards and price

Question 5

What was the inaugural vintage of Dom Perignon?

Answer 5

1921

also

Question 6

What area the largest international markets for Champagne?

Answer 6

1. UK
2. USA
3. Germany
4. Japan

Question 7

What significant change to Champagne did the INAO implement in 2009?

Answer 7

Expanded the number of villages that could grow grape and sell to houses.

• 319 to 357
• effects will come into play 2012

Question 8

What is the only AOC in France that does not have to label it.

Answer 8

Champagne

Question 9

What century did the 100 years war take place?

Answer 9

12th and 13th (1337-1435)

Question 10

When was the 30 years war?

Answer 10

17th century (1618-1648)

Question 11

What is the name for the second crop that rarely ripens?

Answer 11

“BOUVREUX”

-caused by rain that interrupts flowering.

Question 12

What % does Pinot Noir account for in Champagne vineyards?

Answer 12

38%

Chardonnay 30% Muenier 30%

Question 13

What do the 3 dominant grapes contribute to the blend in Champagne?

Answer 13

Chardonnay - elegance and longevity

Pinot Noir - structure, richness and body

Meunier - youthful fruitiness and approachability

Pinot Blanc Vrai / Arbane /
PG / Petit Meslier authorized

Question 14

What accessory varietals can be used in the production of Champagne?

Answer 14

Pinot Blanc Vrai / Arbane / PG / Petit Meslier

Question 15

What is the maximum press yield set for Champagne?

Answer 15

102 ltrs of must for every 160 kg of grapes

2,550 liters per 4,000 kg (aka a marc of grapes)

Question 16

What is the final yield for Champagne?

Answer 16

66hl/ha

-VS 100hl/ha

Question 17

What area the permitted pruning methods in Champagne?

Answer 17

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

Question 18

What is the measurement of the vin de cuvée in Champagne?

Answer 18

2050ltrs

(500ltrs follow: VIN DE TAILLE)

(3rd extraction - REBECHE 1-10%-discarded)

Question 19

What does BOURBES refer to?

Answer 19

The left over skins etc after (DEBOURBAGE)(8-15hrs)

Question 20

Roughly how long does the Prise de Mousse take?

Answer 20

up to 8 weeks.

2nd fermentation

Question 21

During the Prise de mousse how much does the alcohol increase?

Answer 21

1.2-1.3%

pressure increase to 5-6 atmospheres.

Question 22

What is pointage?

Answer 22

shaking of the bottle to free up sediment that sticks to the bottle.
(slowly being eliminated via new strains of yeast)

Question 23

How many holes does a pupitre have?

Answer 23

60

Question 24

On average how long would rumuage take for a standard Champagne house?

Answer 24

6-8 weeks

Gyropalate in 1 week or less

Question 25

How many bottles does a gyro palate hold?

Answer 25

504

Question 26

What is the maximum % allowed to be sold as vintage Champagne from the year?

Answer 26

80%

Question 27

What are the 2 major chalk soils of Champagne?

Answer 27

BELEMNITE CHALK
(fossilized cephalopods and high limestone)

MICRASTER CHALK - 2nd layer
(more in Valley areas)

Question 28

What soils make up the majority of the AUBE?

Answer 28

Clay

Question 29

What % of grapes must originate from a producers vineyards for an RM producer.

Answer 29

95%

Question 30

What does MRC stand for?

Answer 30

moût concentré rectifié
(concentrated and rectified grape must)

-preferred by some instead of the traditional liqueur d’expédition of
beet or cane sugar

Question 31

What is an Agrafe

Answer 31

(swingline)

Large metal clip used to secure cores before capsules were used.

Question 32

what is the Bague Carré and Bague Couronne

Answer 32

Bague career - square lip at mouth of a bottle, used to secure the agrafe.

Bague Couronne - rounded lip, top of champagne bottles. -secures the crown capsule.

Question 33

Name 2 regions located in Champagne that do not have classified vineyards.

Answer 33

Vesle et Ardre

Vallée de la Marne Rive Gauche

Massif de Saint-Thierry

Côteaux Sud d’Épernay

Barséquanais

Montgueux

Bar-sur-Aubois

Sézannais

Monts de Berru,