Champagne Intro Flashcards
What is the French name for the dosage used in making Champagne?
Liqueur d’expedition
Actually the amount of Sugar is the ‘dosage’
When pressing grapes the first juice is the best, what is it called? What is the rest of the juice called
First juice is the Cuvée Then the remainder is called Taille
What are the 6 ‘simple’ steps to making a Traditional Method sparkling wine?
Alcoholic fermentation, bottling, second fermentation, ageing, disgorgement, dosage
With which 2 sparkling wine production methods can you have yeasty, autolysis, flavours?
Traditional Method
Transfer Method
In what state are ideal grapes for sparkling wine and why?
Hi acidity and low sugar but ripe. First ferment target is just 10~11% abv as 2nd will add 1.2~1.3%
Sparkling wines are meant to be made in a zingy refreshing style
Why are the best grapes for sparkling wine picked in whole bunches?
When crushed, it protects the juice better from unwanted colour and tannins
What is the style of the base wine after its first fermentation?
10~11% abv High acidity Neutral taste MLF may be allowed or prevented The base wine might be lightly oaked
Give three reasons why blending is so important with sparkling wines
- To make a consistent ‘House’ style considering grapes from different vineyards, different vintages
- To improve balance e.g. Chardonnay adds Citrus whilst Pinot Noir adds body and subtle red fruit flavours
- To add complexity e.g. Old reserve wines might bring dried fruit. Some matured in oak would bring toast and spice
What are the 5 ingredients of Liqueur de Tirage?
When is it used?
Wine, sugar, yeast, yeast nutrients, clarifying agent. Mixed with base wine to start the 2nd fermentation
What is the pressure in the bottle after the 2nd fermentation?
5~6 atmospheres
What is ‘Riddling’ and what is the machine that does the job nowadays?
Slowly inverting the bottle after second fermentation to make the yeast sink to the neck of the bottle.
Gyroplattes - can hold 500 bottles
At what stages might blending be done in making Sparkling wine?
After the base wine is made various parcels are blended before starting 2nd fermentation At the stage of adding Liqueur d’expedition the wine used can adjust the flavours of the final wine
What is Liqueur d’expedition made from?
Wine and sugar
How is ‘Traditional Method’ shown on bottles?
Method Champenoise
Methode Traditionelle
Traditional Method
How are some producers helping retailers and drinkers know the age of Champagne?
Some are showing ‘Disgorgement’ dates on the bottle
What is the main difference between Traditional and Transfer methods of sparkling wine production?
Is the Transfer method ever used in Champagne?
With Transfer method, after 2nd fermentation and lees ageing the bottles are disgorged into a sealed tank under pressure. The wine is then filtered, Liqueur d’expedition is added then the wine is finally bottled
Yes, for formats larger than Jeroboams and most quarter bottles
Using the French terms list Sparkling wine sweetness from driest to sweetest
Brut Nature Extra Brut Brut Extra Sec Sec Demi Sec Doux
What is the most popular style of Traditional Method sparkling wine and how much sugar can it contain?
Brut 0~12g/L
How much sugar is in the dosage for Brut Nature Sparlking wines?
No sugar can be added but residual sugar up to 3G/L is permitted
How much residual sugar is permitted in Demi-Sec Sparkling wine?
32~50g/L
Define ‘non vintage’ sparkling wine
Grapes harvested in more than one vintage (and made in the House style)
Define ‘Vintage’- Champagne
Wine from other countries
Champagne - 100% grapes must come from a single year
Other countries - Most grapes must come from a single year but a small % from other years is permitted
How can Rosé sparkling wines be made?
Blending red and white base wines - even permitted in Champagne Short maceration (some countries only allow short maceration)* Colour can be adjusted at final liqueur d'expedition stage
What is ‘Prestige Cuvee’?
Not an official labelling term but sometimes used by producers to denote their flagship offering
What are the 3 descriptors for a sparkling wine’s mousse?
Delicate
Creamy
Aggressive
What are the 8 WSET flavours autolysis brings?
Biscuit, Bread, Toast, Pastry, Brioche, Bread Dough, Cheese, Yoghurt
What are the minimum ageing times for non vintage Champagne- In total?- On the lees?
Total 15 months
12 months on the lees
What are the minimum ageing times for vintage Champagne- In total?- On the lees?
Total 36 months
12 months on the lees
What are the 5 Champagne grape growing regions and what does each, primarily, grow?
Côte des Blancs. Chardonnay
Côte de Sezanne. Chardonnay
Montagne de Reims. Pinot Noir
Côte des Bar. Pinot Noir
Vale de la Marne. Pinot Meunière
In Champagne which are the two growing regions for Chardonnay?
Côte de Blancs and Côte de Sezanne
In Champagne which are the two growing regions for Pinot Noir?
Montagne de Reims and Côte des Bar
Where, in Champagne, is Pinot Meunière largely grown?
Valée de la Marne
To what is Cru status given in Champagne?
The Village
How many Cru villages are there in Champagne?
44 Premier Cru
17 Grand Cru
What additional production requirements are there for Cru villages?
None!
What does Chardonnay bring to Champagne?
Hi acidity, floral and citrus fruit flavours
What does Pinot Noir bring to Champagne?
Greater body, structural backbone and some red fruit flavours
What does Pinot Meunière bring to Champagne?
Brings fruit flavours
What is the climate in Champagne?
What is the predominant soil?
What are the main climactic hazards?
How are the hazards best managed?
Cool Continental
Largely chalk
Winter Freeze, Spring Frosts. Plant on S facing slopes
Rainy, cloudy weather. Chalk drains excess water well
What are Human factors in wine making?
Grape growing
Wine making
Maturation
Market forces
What are the natural factors in Grape growing?
Grapes
Climate
Weather
Soil / Aspect
Summarise the major differences betweenBlanc de Blancs and Blanc de Noirs
B de B 100% Chardonnay, light~med body with citrus notes
B de N, 100% Pinot N and M, Fuller body with more red fruit flavours
