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Wine Studies > Champagne/Sparkling > Flashcards

Champagne/Sparkling Flashcards

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1
Q

Define Remuage

A

Riddling, turning the bottles during secondary fermentation to move the yeast sludge towards the neck of the bottle

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2
Q

Define Dégorgement

A

Disgorgement, removing the yeast cells in sparkling wine production through an expulsion of wine and sediment

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3
Q

Who released the first “Brut” Champagne

A

Pommery with their “Nature” label in 1874

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4
Q

What is the only AOP/AOC that does not need to include “Appellation Controlee/ protegee on the label

A

Champagne

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5
Q

Who is the oldest champagne house, originally producing only still wine

A

Gosset est in 1584

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6
Q

Who is the oldest sparkling wine exclusive champagne house

A

Ruinart, est 1729

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7
Q

What are the two major soil types of champagne

A

Belemnite: Porous Chalk with lots of limestone attributed to higher acidity

Mircraster: Chalk characteristic of the valley vineyards

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8
Q

Where in champagne is Clay a dominant soil type

A

The Aube

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9
Q

Name the authorized grapes for Champagne production

A
  • Chardonnay
  • Pinot Noir
  • Pinot Meunier
  • Pinot Blanc
  • Pinot Gris (Fromenteau)
  • Arbane
  • Petit Meslier
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10
Q

What is the most planted grape of Champagne

A

Pinot Noir

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11
Q

Name the pruning methods authorized in Champagne

A
  • Cordon de Royat
  • Chablis
  • Vallée de la Marne (Only for Meunier)
  • Guyot (Both double and simple)
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12
Q

What is a marc in Champagne

A

A marc is a measurement of resulting grape must from grapes. Only 2,550 liters per 4,000Kg of grape may be pressed; this is also the amount held in a traditional Coquard basket press

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13
Q

What Champagne Grand Cru is considered a premier cru for white grapes

A

Tour-Sur-Marne in the Vallee de la Marne

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14
Q

What Champagne Grand Cru is considered a premier cru for red grapes

A

Choilly in the Cote de Blanc

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15
Q

Name the 5 districts of Champagne

A
  • Montagne de Reims
  • Vallée de la Marne
  • Cote des Blancs
  • Cote de Sézanne
  • Cote des Bars (Aube)
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16
Q

Define Blocage

A

Reserving wine stocks in Champagne for use in future vintages

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17
Q

Define Deblocage

A

Releasing reserve wines from previous vintages in Champagne to use in blends

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18
Q

What are the only two premier crus in Champagne with a 99% échelle rating

A
  • Tauxierès in MdR

- Mareuil-sur-Ay in VdM

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19
Q

Name the Grand Crus of the Montagne de Reims from North to South

A
  • Sillery
  • Puisieulx
  • Beaumont-sur-Vesle
  • Verzenay
  • Mailly
  • Verzy (Added in 1985)
  • Louvois
  • Bouzy
  • Ambonnay
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20
Q

Name the Grand Crus of the Vallée de la Marne

A
  • Ay

- Tours-sur-Marne (Red grapes only)

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21
Q

What grand cru in Champagne is authorized for red grapes only

A

Tour-sur-Marne in the Vallee de la Marne,. It is a premier cru for white grapes

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22
Q

What grand cru of Champagne is authorized for white grapes only

A

Chouilly in the Cote des Blancs. It is a premier cru for red grapes

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23
Q

Name the grand crus of the Cote de Blancs from North to South

A
  • Chouilly (White grapes only, added in 1985)
  • Oiry (Added in 1985)
  • Cramant
  • Avize
  • Oger (Added in 1985)
  • Le Mesnil-sur-Oger (Added in 1985)
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24
Q

What grand crus of champagne were added after 1985

A
  • Verzy (MdR)
  • Chouilly (CdB)
  • Oiry (CdB)
  • Oger (CdB)
  • Le Mesnil-sur-Oger
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25
Q

Define NM

A

“Negociant Manipulant” A hopuse that purchases grapes for base wines. They may own some of their own vineyards or they may not

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26
Q

Define RM

A

“Recoltant Manipulant” Grower-producer making champagne from estate grown fruit. 95% of the grapes must come from the producer’s own vineyards

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27
Q

Define CM

A

“Cooperative Manipulant” Grower cooperative producing wine under a single brand

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28
Q

Define RC

A

‘Recoltant Cooperateur” A grower whose grapes are vinified at a cooperative but the wine is sold under his own label

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29
Q

Define SR

A

“Societe de Recoltants” A firm, not a cooperative, set up by a union of growers who share resources to make their wines and market several brands

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30
Q

Define ND

A

“Negotiant Distribteur” Middleman company that distributes Champagne it did not make

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31
Q

Define MA

A

“Marque d’Acheteur” A “Buyers own brand” often a large supermarket or restaurant that purchases champagne and sells it under its own label

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32
Q

Define vin de Cuvée

A

The first 2,050 liters of a marc of grapes (4,000kg) which is the best juice

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33
Q

Define vin de taille

A

The following 500 liters of juice pressed from a marc of grapes (4,000kg) which is richer and more pigmented than the vin de cuvee. it may be sold off or used as a structural element in the blend

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34
Q

Define rêbeche

A

Third pressing of Champagne required by law to comprise 1-10% of the total which is used for distillate production, not champagne

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35
Q

Define débourbage

A

Allowing sediment to settle in wine

36
Q

Define liqueur de tirage

A

Mixture of still wine, yeasts, sugar and fining agents added to still wine to start a second fermentation inside the bottle

37
Q

Define prise de mousse

A

“Capture the sparkle” which is another term for second fermentation

38
Q

Define bidule

A

Plastic capsule inside a crown cap which helps to capture sediment during remuage (riddling)

39
Q

What is the atmospheric pressure of champagne

A

5-6 atmospheres

40
Q

Define sur latte

A

Horizontal storage of champagne bottles during second fermentation

41
Q

Define pointage

A

Historic method of briskly shaking champagne bottles before disgorgement to prevent yeast from sticking to the sides of the bottle

42
Q

What is the capacity of a gyropalette

A

504 bottles

43
Q

What is the capacity of a pupitre

A

60 bottles, although many places have replaced this A shaped bottle storage style for gyropalattes

44
Q

Define sur pointe

A

Vertical standing of champagne bottles after riddling prior to disgorgement

45
Q

Define liqueur d’expedition

A

Dosage: liquid mixture of sugar syrup and wine to adjust the final sweetness level of champagne

46
Q

Discuss the 6 categories of sweetness for champagne and the residual sugar levels

A
  • Extra Brut: 0-6 g/L
  • Brut: 0-12 g/L
  • Extra Dry: 12-17 g/L
  • Sec: 17-32 g/L
  • Demi-Sec: 32-50g/L
  • Doux: 50+ g/L

As of 2011 there is an allowed 3g/L margin of error

47
Q

How much of a years harvest may be used for vintage champagne

A

80%

48
Q

What are the aging requirements for non vintage and vintage champagne

A

Non-Vintage: 15 months total 12 of which must be on the lees

Vintage: 36 months

49
Q

Describe the varying bottle sizes in champagne and their volumes

A
  • Quarter bottle (Piccolo): 187mL
  • Half Bottle (Demi): 375mL
  • Bottle: 750mL
  • Magnum: 1.5L
  • Jeroboam: 3L
  • Rheoboam: 4.5L (Discontinued in 1989)
  • Methuselah: 6L
  • Salmanazar: 9L
  • Balthazar: 12L
  • Nebuchadnezzar: 15L
  • Solomon: 18L (Called Melchior in Bordeaux)
50
Q

What is the capacity of a Jeroboam

A

3L; 4 bottles

51
Q

What is the capacity of a Rehoboam

A

4.5L; 6 bottles

52
Q

What is the capacity of a Methuselah

A

6L; 8 bottles

53
Q

What is the capacity of a Salmanazar

A

9L; 12 bottles

54
Q

What is the capacity of a Balthazar

A

12L; 16bottles

55
Q

What is the capacity of a Nebuchadnezzar

A

15L; 20 bottles

56
Q

What is the capacity of a Solomon

A

18L; 24 bottles

57
Q

Name 5 special club members

A

While there are 28 total members, a good handful to know are:

  • Gaston Chiquet
  • Pierre Gimonnet
  • Henri Goutorbe
  • Marc Hébrart
  • José Michel
  • Larmandier Père et Fils
  • Nomine-Rénard
  • Vazart-Coquart
58
Q

Name the two still wine AOPs in Champagne

A
  • Coteaux Champenois

- Rosé de Riceys

59
Q

What style of wine is designated to Rosé de Riceys AOP and where does it come from

A

Rose wine only from 100% Pinot Noir coming from the village of Les Riceys in the Aube

60
Q

Describe the Methode Ancestrale

A

AKA method rurale in which a single fermentation begins in tank but the wine is transferred to bottles before the process is complete. Liqueur de tirage is unnecessary. Yeasts continue to ferment the remaining sugars inside the bottle giving the wine its sparkle. Dosage is not allowed. Wine is typically disgorged, filtered and rebottled in clean glass prior to sale.

61
Q

Name 3 AOPs that produce method ancestrale wines and the names of the wines

A
  • Bugey AOP in Savoie producing Bugey-Cerdon
  • Clairette de Die AOP in the Northern Rhone producing Clairette de Die Méthod Dioise Ancestrale
  • Gaillac AOP in southwest France producing Gallaic Mousseux Méthode Gaillacoise
62
Q

Describe the Continuous Method

A

AKA Russian Continuous Method, developed in the USSR

Base wine is pumped through a series of interconnected tanks while undergoing second fermentation. Liqueur de tirage is constantly added to the wine and lees accumulate in the first several tanks offering more autolysis flavor than charmat method

63
Q

Which of Selosse’s wines are made in Solera systems

A
  • Substance featuring 100% Chardonnay from Avize
  • Contraste featuring 100% Pinot Noir from Ay

With the 2010 release of Selosse’s “lieux-dit” bottling, Contraste is now called “La Cote Faron” to represent the single vineyard origins. There is also “Les Carelles” which is 100% Solera Chardonnay from Le Mesnil

64
Q

Who produces Charles de Gaulle

A

Drappier

65
Q

Who produces Femme de Champagne

A

Duval Leroy

66
Q

Who produces Celebris

A

Gosset

67
Q

Who produces Cuvee Paradis

A

Alfred Gratien

68
Q

Who produces Blanc de Millénaires

A

Charles Heidsieck

69
Q

Who produces Cuvée des Enchanteurs

A

Henriot

70
Q

Who produces Grand Siècle

A

Laurent Perrier

71
Q

What was the first vintage of Dom Perignon

A

1921

72
Q

Who produces Nec-Plus-Ultra

A

Also known as “N.P.U” on the bottle, this wine is made by Bruno Paillard. It is a blend of Chard and Pinot and the first vintage was 1990

73
Q

Who produces Liesse ‘d’Harbonville

A

Ployez-Jaquemart. Mostly chard with pinot

74
Q

Who produces Cuvée Sir Winston Churchill

A

Pol Roger

75
Q

Who produces Cuvée Louise

A

Pommery

76
Q

What was the first vintage of Dom Ruinart

A

1959

77
Q

What was the first vintage of La Grande Dame

A

1969

78
Q

Who produces Cuvé Laetitia

A

Henri Billiot

79
Q

Who producers Coeur de Cuvée

A

Vilmart & Cie

80
Q

Who produces Clos St-Hillaire

A

Billecart-Salmon

81
Q

Who produces Grande Sendrée

A

Drappier

82
Q

Who produces Clos des Bouveries

A

Duval-Leroy

83
Q

Who produces La Crayères

A

Egly-Ouriet

84
Q

First vintage of Clos du Mesnil

A

1979

85
Q

First vintage of Clos d’Ambonnay

A

1995

86
Q

Who produces Les Chétillons

A

Pierre Peters

87
Q

Who produces Clos des Goisses

A

Philipponnant, coming from Mareuil-sur-Ay a blend of mostly Pinot Noir with Chardonnay. The first vintage was 1935

Wine Studies (26 decks)

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