Champagne Region

Question 1

Location/Climate

Answer 1

Northern France - slightly north and to the east of Paris

Influenced by oceanic and continental conditions

Not too hot and not too cold but there can be sudden drops in temp and big increases

Question 2

Grapes

Answer 2

Champagne Blend (64%), Chardonnay (16%), Chardonnay-Pinot Noir (12%), Pinot Noir (5%), Pinot Meunier (2%), some others

Question 3

Terroir

Answer 3

Hillsides everywhere - the angles of the slopes where vines are grown provides optimal exposure to sunlight and drainage

Depending on where you are - limestone, chalk, marl - porous subsoil resulting in great drainage

Question 4

Wine Characteristics

Answer 4

Complex and vibrant

Fruits, florals, spice, brioche-like and nutty quality

Bright acidity

Range from dry to sweet

Question 5

Classifications

Answer 5

Crus
Grand Cru - 17 Grand Cru considered to be the best sites for growing champagne, Pinot noir, and Pinot Meunier
Premier Cru - 42 sites the garner this classification

Vintage
Millesime - Prouduced from a single vintage and aged for at least 36 months

Non-Vintage
NV - Blends from several vintages and varieties to produce a consistent house blend

Question 6

Non-Vintage (NV)

Answer 6

Consistent house blend year in and year out. Done by blending different vats or cuvees from various vineyards and vintages.

(Quince, pear, citrus, cheese rind, smoke)

Question 7

Blanc de Blancs

Answer 7

White of Whites - done using only white grapes

Usually 100% Chardonnay

(Apple, lemon, honeydew melon, honeysuckle, toast)

Question 8

Blanc de Noirs

Answer 8

Produced only using red grapes

Usually a blend of Pinot Noir and Pinot Meunier

(White cherry, red currant, lemon, mushroom, smoke)

Question 9

Vintage

Answer 9

Single vintage champagne

More aged flavors of nuts and baked fruits

Must age for a minimum of 36 months

(Apricot, white cherry, brioche, marzipan, smoke)