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Green Pin Study 2 (imported Cards) > Champagne General > Flashcards

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 Vrai, 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

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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

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

45
Q

What does ND mean?

A

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

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.

47
Q

What are the three pressings of Champagne?

A

Vin de Cuvée, Vin de Taille, Rebêche

48
Q

What is the volume of the Vin de Cuvée?

A

The first 2,050L

49
Q

What is the volume of the Vin de Taille?

A

The next 500L

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

51
Q

What is débourbage?

A

Settling of must or wine, prior to racking

52
Q

What are bourbes?

A

Sediments/solids in the must or wine

53
Q

What is vin clair?

A

Champagne base wine

54
Q

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

A

Fining, filtering, and cold-stabilization

55
Q

What comprises liqueur de tirage?

A

Still wine, yeasts, sugar, and fining agents

56
Q

What is prise de mousse?

A

The secondary fermentation

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

58
Q

How much alcohol is generally acquired during the secondary fermentation?

A

1.2-1.3%

59
Q

What does Sur Latte indicate?

A

Bottles stored on their sides

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)

61
Q

What is a gyropalette?

A

A spanish invention for mass reumage, holding 504 bottles.

62
Q

What does Sur Pointe indicate?

A

Bottles held in an upside-down vertical position

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.

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.

65
Q

What is liqueur d’expédition?

A

Dosage

66
Q

What is the residual sugar in Extra Brut Champagne?

A

0-6g/L

67
Q

What is the residual sugar in Brut Champagne?

A

0-12g/L

68
Q

What is the residual sugar in Extra Dry Champagne?

A

12-17g/L

69
Q

What is the residual sugar in Sec Champagne?

A

17-32 g/L

70
Q

What is the residual sugar in Demi-Sec Champagne?

A

32-50 g/L

71
Q

What is the residual sugar in Doux Champagne?

A

50+ g/L

72
Q

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

A

12 months from tirage.

73
Q

NV Champagne cannot be released to market before when?

A

15 months from tirage

74
Q

Vintage Champagne cannot be released to market before when?

A

3 years from tirage

75
Q

What is a Piccolo?

A

Quarter bottle/187mL

76
Q

What is a Demi?

A

Half bottle/375mL

77
Q

What is a Magnum?

A

2 bottles/1.5L

78
Q

What is a Jeroboam?

A

4 bottles/3L

79
Q

What is a Rehoboam?

A

6 bottles/4.5L

80
Q

What is a Methuselah?

A

8 bottles/6L

81
Q

What is a Salamanazar?

A

12 bottles/9L

82
Q

What is a Balthazar?

A

16 bottles/12L

83
Q

What is a Nebuchadnezzar?

A

20 bottles/15L

84
Q

What is a Solomon?

A

24 bottles/18L

85
Q

What is the Bordelais synonym for a Solomon?

A

Melchior

86
Q

What year was the Rehoboam discontinued?

A

1989

87
Q

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

A

1971; 26 producers

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

89
Q

Where is Roederer Estate?

A

Anderson Valley

90
Q

Who produces Domaine Carneros?

A

Taittinger

91
Q

Where is Domaine Chandon?

A

Yountville

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.

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.

94
Q

What is Cuve Close?

A

A synonym for Charmat

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.

96
Q

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

A

Transvasage

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.

98
Q

What is provignage?

A

layering

99
Q

What is en foule?

A

haphazard placement of vines resulting from replanting by layering

100
Q

Three Special Club Producers in the Montagne de Reims

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

Three Special Club Producers in the Vallée de la Marne

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

Three Special Club Producers in the Côte des Blancs

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

Special Club Producer in the Aube

A

Rémy-Massin et Fils (Ville-sur-Arce)

104
Q

Five Premier Cru Villages in the Montagne de Reims

A 
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**
105
Q

Three Premier Cru Villages in the Vallée de la Marne

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

Three Premier Cru Villages in the Côte des Blancs

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

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