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Champagne & Sparkling Wine_revised-Apr-2013 Flashcards

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1
Q

Oldest Champagne house still in operation

A

Gosset, est. 1584, started with still wine

Ruinart, est. 1729, sparkling

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2
Q

Vin de cuvée

A

Higher quality juice from initial pressing

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3
Q

Vin de taille

A

Lesser quality juice from end of pressing

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4
Q

Remuage

A

Process AKA riddling that allows sediment to be easily removed from a bottle during disgorgement
Pioneered by Mdm. Ponsardin (Veuve Cliquot)

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5
Q

Jean-Antoine Chaptal

A

Chemist who identified the relationship between sugar and fermentation for whom the process of chaptalization is named

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6
Q

First “brut” Champagne

A

Pompey Nature

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7
Q

Champagne AOP Départements

A 
5
Aube
Aisne
Marne
Haute-Marne
Seine-et-Marne
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8
Q

1914 in Champagne

A

Epic vintage delivered despite constant bombardment, lack of manpower, horses, etc. due to WWI

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9
Q

Comité Interprofessional du Vin de Champagne

A

AKA CIVC
consortium of growers, producers and shippers organized to protect the interests of Champagne during Nazi occupation
Now serves as powerful force in mediation between large houses and growers

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10
Q

1921 in Champagne

A

Inaugural vintage of Dom Pérignon from Moët et Chandon

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11
Q

2009 changes in Champagne

A

Number of villages that can grow grapes for Champagne AOP increased from 319 to 357
Won’t likely effect sales until 2021
Sweetness levels changed to eliminate overlapping in ranges of RS, margin of error allowed at +/-3g/L

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12
Q

Belemnite chalk

A

fossilized remains of of cephalopods
high limestone content
found on slopes

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13
Q

Rebêche

A

End of pressing
Juice pressed after maximum yield of 102 L has been met
May only be used for distillation and account for 0-10% of total

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14
Q

Bouvreux

A

Second crop of fruit caused when rain interrupts flowering in colder climates like Champagne.
Rarely ripens, generally left in vine.

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15
Q

Soil in Champagne

A

Chalk subsoil with clay & sand on top

Types of chalk: Belemnite & Micraster

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16
Q

Marc (of grapes)

A

4000kg, the amount held in a traditional Coquard basket press

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17
Q

Pressing limits of Champagne

A

102 liters of must for every 160kg of grapes

2,550 liters of must for every 4,000kg (marc)

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18
Q

Districts of Champagne including dominant grape variety

A 
Montagne de Reims - Pinot Noir
Vallée de la Marne - Pinot Meunier
Côte des Blancs - Chardonnay
Côte de Sézanne - Chardonnay
Côte de Bars (the Aube) - Pinot Noir
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19
Q

Échelle de Cru

A

Ranking of villages in Champagne-entire village, not specific vineyards- according to a percentile system.
17 Grand Cru villages (100 points)
44 Premier Cru villages (90-99 points)

Formerly, points corresponded to percentage of price a grower could receive for fruit. Since 1990, the CIVC just recommends and oversees for fairness.

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20
Q

Grand Cru Villages of Montagne de Reims

A 
9
Sillery
Puiseulx
Beaumont-sur-Vesle
Verzenay
Mailly
Verzy
Louvois
Bouzy
Ambonnay
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21
Q

Matriculation number

A

Code assigned to each producer by CIVC always preceded by initials denoting type of producer

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22
Q

Types of Champagne producers

A 
7
NM (Négociant Manipulant)
RM (Récoltant Manipulant)
CM (Coopérative Manipulant)
RC (Récoltant Coopérateur)
SR (Société de Récoltants)
ND (Négociant Distributeur)
MA (Marque d'Acheteur)
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23
Q

LVMH

A

Luxury conglomerate that owns Moët et Chandon, Krug, Veuve Cliquot Ponsardin, Mercier, Ruinart, Château d’Yquem, Hennessy, Glenmorangie, Belvedere, Dom. Chandon (Australia & California), Bodegas Chandon, Cloudy Bay, Cape Mentelle, Newton, Terrazas de los Andes, Cheval des Andes, 10 Cane Rum, Wenjun, Numanthia

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24
Q

Blocage & Deblocage

A

Reserve and release of wine stocks for future use regulated by CIVC

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25
Q

How is pressed juice of Champagne grapes divided?

A

Vin de Cuvée: first 2,050 liters, best
Vin de Taille: following 500 liters, richer I pigment & tannin, sold off or used to add structure
Rebêche: required by law, must comprise 1-10% of total volume, used for distillate

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26
Q

Débourage

A

The settling of fresh pressed juice of Champagne grapes at cool temperatures for 8-15 hours

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27
Q

Vins clairs

A

High-acid base wines of Champagne
Around 11% abv after primary fermentation in stainless, old or new oak
Most undergo malolactic fermentation, fining and filtering
Vins clairs rest until late-February or early March prior to assemblage

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28
Q

Assemblage

A

Process by which a house blender tastes and lends the base wines from the current vintage with reserve wines to achieve the house style.
Immediately after assemblage, wine is cold stabilized, racked and bottled with addition of liqueur de tirage

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29
Q

Sweetness Levels of Champagne pre-2010

A 
Extra Brut, 0-6 grams per liter
Brut, 0-15 grams per liter
Extra Dry, 12-20 grams per liter
Sec, 17-35 grams per liter
Demi-Sec, 33-50 grams per liter
Doux, 50+ grams per liter
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30
Q

Methods of dégorgement

A

2
À la volée
À la glace

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31
Q

Piccolo

A

187 ml

1/4 bottle

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32
Q

Champagne Bottle Sizes

A 
Piccolo - 187 ml (1/4 bottle)
Demi - 375 ml (1/2 bottle)
Bottle - 750 ml
Magnum - 1.5 L (2 bottles)
Jeroboam - 3 L (4 bottles)
Rehoboam (discontinued in 1989) - 4.5 L (6 bottles)
Methuselah - 6 L (8 bottles)
Salmanazar - 9 L (12 bottles)
Balthazar - 12 L (16 bottles)
Nebuchadnezzar - 15 L (20 bottles)
Solomon - 18 L (24 bottles)
Premat - 27 L (36 bottles)
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33
Q

Transvasage

A

Transfer method permitted for bottle sizes smaller than 1/2-bottle and larger than Jeroboam
No remuage, disgorged into pressurized tank, dosage added, transferred to bottle under pressure

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34
Q

Melchior

A

Bordelaise term for the 18 L bottle, equivalent to the Solomon in Champagne

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35
Q

Non-Vintage (NV)

A

Generally brut in style
cuvée represents a house’s signature style
consistent from year to year
makes up at least three-quarters of the market
minimum 15 months on lees before disgorgement

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36
Q

Vintage Champagne

A

100% of the blend must come from the stated vintage
maximum 80% of a year’s harvest may be sold as vintage
better houses declare a vintage only in exceptional years
usually brut in style
minimum 36 months on lees before disgorgement from date of tirage.

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37
Q

Blanc de Blancs

A

100% Chardonnay is required
may be vintage-dated or NV
most ageworthy bottlings

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38
Q

Blanc de Noirs

A

White wine produced solely from black grapes

May be saignée or blended prior to tirage

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39
Q

Prestige Cuvée (Tête de Cuvée)

A

finest and most expensive bottling that a house offers
typically (but not always) vintage-dated
aged for a number of years prior to release
usually only released in superior vintages
may undergo more traditional vinification procedures (barrel fermentation, riddling by hand, and cork-finishing during the second fermentation)
often from estate-owned vineyards—single vineyards in exceptional cases
may be Blanc de Blancs, Blanc de Noirs or rosé in style
Not all houses produce a prestige cuvée, and some produce several.

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40
Q

Single Vineyard Champagne

A

may or may not be advertised as a prestige cuvée
not required to carry a vintage date (almost always do)
style represents a stark departure from the blending philosophy of the region

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41
Q

Club Trésors de Champagne

A

“Special Club” est. 1971
only RM producers may join
estate grown and produced wines only

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42
Q

Rosé Champagne

A

Vintage, NV, and prestige cuvées permitted

traditional saignée method permitted, but less common than blending

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43
Q

Premier Cru Villages of Montagne de Reims

A

26 total

Top villages:
Tauxières (99%)
Billy-Le-Grand
Trépail
Vaudemange
Villers-Marmery
Chigny-les-Roses
Ludes
Montbré
Rilly-la-Montagne
Taissy
Trois-Puits
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44
Q

Premier Cru Villages of Vallée de la Marne

A 
8 
Mareuil-sur-Aÿ (99%)
Bisseuil
Dizy
Champillon
Cumières
Hautvillers
Mutigny
Tours-sur-Marne (GC for red)
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45
Q

Premier Cru Villages of Côte des Blancs

A 
10
Bergères-lès-Vertus
Chouilly (GC for white)
Cuis
Étréchy
Grauves
Pierry
Val-des-Marais
Vertus
Villeneuve-Renneville-Chevigny
Voipreux
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46
Q

Coteaux Champenois allowable varieties

A 
7
Chardonnay
Pinot Noir
Meunier
Arbane
Petit Meslier
Pinot Blanc
Pinot Gris
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47
Q

Prestiges Cuvées of CM Producers

A

Nicolas Feuillatte “Palmes d’Or”
Mailly Grand Cru “Les Échansons”
Mailly “L’Intemporelle”

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48
Q

Coteaux Champenois

A

AOP for dry still wine covering area of Champagne AOP for

Blanc, Rosé & Rouge

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49
Q

Rosé des Riceys

A

AOP in the Aube Département
Rosé from 100% Pinot Noir
Semi-carbonic maceration

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50
Q

Bergères

A

Sole Premier Cru village of Côte de Bar (Aube)

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51
Q

Méthode Ancestrale

A

AKA: méthode rurale
Oldest and most rudimentary of sparkling winemaking procedures.
single fermentation begins in tank
wine is transferred to bottles before the process is complete
NO liqueur de tirage is necessary
Yeasts continue to ferment the remaining sugars in the bottle, giving the wine its sparkle
RS of the finished wines varies by appellation
dosage is NOT allowed
disgorged, filtered, rebottled in clean glass prior to sale

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52
Q

The Charmat Process

A

AKA: Cuve Close/Tank Method
Developed by Eugene Charmat in the early 20th century
quicker, cheaper, and less labor-intensive than the traditional method
second fermentation occurs in a pressurized enamel-lined tank
wine is chilled to arrest fermentation
filtered and bottled, usually with a dosage

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53
Q

Continuous Method

A

AKA Russian Continuous Method
similar to the tank method
base wine is pumped through a series of interconnected (continuous) tanks while undergoing the second fermentation
lees accumulate in the first several tanks so higher degree of autolyzed flavors than the standard tank method. The majority of German Sekt is produced by either the tank method or the continuous method.

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54
Q

Still wine appellations of Champagne

A

Coteaux Champenois AOP

Rosé de Riceys AOP

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55
Q

Pressing limits on Crémant

A

100 L from 150 kg

2,666 L from 4,000 kg

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56
Q

Méthode Traditionnelle wines from France

not Champagne

A 
7 AOPs for Crémant: Crémant...
...de Bordeaux
...de Bourgogne
...de Loire
...de Limoux
...de Die
...du Jura
...d'Alsace

Also: Vouvray, Montlouis-sur-Loire, Saumur, Vin de Savoie, Seyssel, Blanquette de Limoux

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57
Q

Pétillant

A

Labeling term for lightly sparkling wines, mousseux is for fully sparkling

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58
Q

Poignetage

A

AKA pointage
Process of shaking Champagne bottles during lees aging to prevent sediment from sticking to glass
No longer needed due to yeast strains that do not adhere

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59
Q

Pruning types in Champagne

A

Guyot (simple & double)
Chablis
Cordon de Royat

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60
Q

What is the only AOP that does not need to include Appellation Contrôlée/Protégée on label?

A

Champagne AOP

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61
Q

Champagne AOP Grapes

A 
7
Pinot Noir
Chardonnay
Meunier
Pinot Blanc
Pinot Gris
Arbane
Petit Meslier
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62
Q

Champagne AOP Styles

A

Vin Mousseux Blanc

Vin Mousseux Rosé (saignée or blending before tirage)

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63
Q

Champagne AOP numbers

A

Min. Potential Alc.: 9%
Max. RS: 10 g/L
Disgorgement: min. 12 months after date of tirage

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64
Q

Champagne AOP with vintage

A

max. 80% of vintage may be bottled with date
100% of stated vintage required (except liqueur de tirage & liqueur d’expédition)
Min. 36 months élevage from date of tirage

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65
Q

Champagne AOP elevage

A

NV: min. 15 months élevage from date of tirage
Vintage: Min. 36 months élevage from date of tirage

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66
Q

Encépagement

A

blend

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67
Q

Liqueur de tirage

A

“bottling liquor”

mixture of still Champagne, sugar, yeast, yeast nutrients and clarifying agent to ignite the second fermentation

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68
Q

Élevage

A

aging

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69
Q

Liqueur d’expédition

A

dosage used to top up bottles after disgorgement, may contain sugar up to desired level of sweetness

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70
Q

Tirage

A

time during which Champagne undergoes its second fermentation in the bottle to gain effervescence

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71
Q

Saignée

A

“bled”

results in a rose wine by bleeding off a certain amount of free-run juice from just-crushed and briefly macerated red grapes

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72
Q

Micraster chalk

A

named for sea urchin

found on valley floors

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73
Q

Grand Cru Villages of Vallée de la Marne

A

2
Aÿ
Tours-sur-Marne (red only)

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74
Q

Grand Cru Villages of Côte des Blancs

A 
6
Chouilly (white only)
Oiry
Cramant
Avize
Oger
Le Mesnil-sur-Oger
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75
Q

Grand Cru Villages of Côte de Sézanne

A

none

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76
Q

Grand Cru Villages of Côte des Bars

A

none

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77
Q

Prise de mousse

A

second fermentation for formation of bubbles in sparkling wine production

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78
Q

SR on a Champagne label

A

Société de Récoltants

firm, not co-operative, of growers who share resources to collectively make and market several brands

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79
Q

NM on a Champagne label

A

Négociant Manipulant

house that purchases grapes or base wines from growers and smaller houses, most large houses in this category

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80
Q

RM on a Champagne label

A

Récoltant Manipulant

grower-producer

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81
Q

CM on a Champagne label

A

Coopérative Manipulant

growers’ co-operative that produce single brand

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82
Q

RC on a Champagne label

A

Récoltant Coopérateur

grower whose wine is made at a co-operative and sold under own label

83
Q

ND on a Champagne label

A

Négociant Distributeur

middleman that distributes wine it didn’t make

84
Q

MA on a Champagne label

A

Marque d’Acheteur, AKA: “buyer’s brand”

wine purchased by retailer and sold under own label

85
Q

From 2010 forward, producers are allowed what margin of error in residual sugar?

A

+/- 3 grams per liter

86
Q

Sweetness Levels for Champagne 2010 forward

A 
Extra Brut, 0-6 grams per liter
Brut, 0-12 grams per liter
Extra Dry, 12-17 grams per liter
Sec, 17-32 grams per liter
Demi-Sec, 32-50 grams per liter
Doux, 50+ grams per liter
87
Q

À la volée

A

method of disgorging wines by removing the closure while turning the bottle neck upward

88
Q

À la glace

A

freezing necks in brine, less wine loss

89
Q

Demi

A

375 ml

1/2 bottle

90
Q

Magnum

A

1.5 L

2 bottles

91
Q

Jeroboam

A

3 L

4 bottles

92
Q

Rehoboam

A

(discontinued in 1989)
4.5 L
6 bottles

93
Q

Methuselah

A

6 L

8 bottles

94
Q

Salmanazar

A

9 L

12 bottles

95
Q

Balthazar

A

12 L

16 bottles

96
Q

Nebuchadnezzar

A

15 L

20 bottles

97
Q

Solomon

A

18 L

24 bottles

98
Q

Premat

A

27 L

36 bottles

99
Q

Noteworthy Monoparcels/single vineyard Champagnes

A

Philipponnat “Clos de Goisses”
Billecart-Salmon “Clos St-Hilaire”
Krug “Clos du Mesnil”
Krug “Clos d’Ambonnay”

100
Q

Clos de Goisses

A

Philipponnat
Mareuil-sur-Aÿ
70PN/30Chard

101
Q

Clos St-Hilaire

A

Billecart-Salmon
Mareuil-sur-Aÿ
100%PN

102
Q

Clos du Mesnil

A

Krug
Le Mesnil-sur-Oger
100%Chard

103
Q

Clos d’Ambonnay

A

Krug
Ambonnay
100%PN

104
Q

“Special Club”

A

top-of-the-range, prestige cuvée for all members
Club Trésors will declare a vintage as being worthy of “Special Club” prestige cuvées
each member may decide individually whether or not to produce a “Special Club” wine
All base wines and finished “Special Club” wines must undergo tasting analysis
All “Special Club” bottles share an identical label and bottle shape

105
Q

Which is the only AOP in France that allows a rosé to be produced by blending red and white wine?

A

Champagne AOP

106
Q

Prestiges cuvees of Bollinger

A

La Grand Année
R.D.
Vieilles Vignes Françaises (100%PN)

107
Q

Fleur de Passion

A

prestige cuvee of Diebolt-Vallois

100% Chardonnay

108
Q

Blanc des Millénaires

A

prestige cuvee of Charles Heidsieck

100% Chardonnay

109
Q

Rare

A

prestige cuvee of Piper-Heidsieck

110
Q

Cuvée Louise

A

prestige cuvee of Pommery

111
Q

Dom Pérignon

A

prestige cuvee of Moët et Chandon

112
Q

Comtes de Champagne

A

prestige cuvee of Taittinger

113
Q

Cristal

A

prestige cuvee of Louis Roederer

114
Q

Grande Siècle

A

prestige cuvee of Laurent-Perrier

115
Q

Belle Époque

A

prestige cuvee of Perrier-Jouët

bottled as “Fleur de Champagne” for the US market

116
Q

Cuvée Sir Winston Churchill

A

prestige cuvee of Pol Roger

117
Q

Dom Ruinart

A

prestige cuvee of Ruinart

118
Q

La Grande Dame

A

prestige cuvee of Veuve Clicquot-Ponsardin

119
Q

Examples of Methode Ancestrale

A

Bugey Cerdon
Clairette de Die Méthode Dioise Ancestrale
Gaillac Mousseux Méthode Gaillaçoise

120
Q

Mousseux

A

Labeling term for fully sparkling wines, pétillant is for lightly sparkling

121
Q

What is the only AOP that does not need to include Appellation Contrôlée/Protégée on label?

A

Champagne AOP

122
Q

Champagne AOP Grapes

A 
7
Pinot Noir
Chardonnay
Meunier
Pinot Blanc
Pinot Gris
Arbane
Petit Meslier
123
Q

Champagne AOP Styles

A

Vin Mousseux Blanc

Vin Mousseux Rosé (saignée or blending before tirage)

124
Q

Champagne AOP numbers

A

Min. Potential Alc.: 9%
Max. RS: 10 g/L
Disgorgement: min. 12 months after date of tirage

125
Q

Champagne AOP Communes

A

357 (was 319 prior to 2010 vintage)

126
Q

Champagne AOP with vintage

A

max. 80% of vintage may be bottled with date
100% of stated vintage required (except liqueur de tirage & liqueur d’expédition)
Min. 36 months élevage from date of tirage

127
Q

Champagne AOP elevage

A

NV: min. 15 months élevage from date of tirage
Vintage: Min. 36 months élevage from date of tirage

128
Q

Encépagement

129
Q

Liqueur de tirage

A

“bottling liquor”

mixture of still Champagne, sugar, yeast, yeast nutrients and clarifying agent to ignite the second fermentation

130
Q

Élevage

131
Q

Liqueur d’expédition

A

dosage used to top up bottles after disgorgement, may contain sugar up to desired level of sweetness

132
Q

Tirage

A

time during which Champagne undergoes its second fermentation in the bottle to gain effervescence

133
Q

Saignée

A

“bled”

results in a rose wine by bleeding off a certain amount of free-run juice from just-crushed and briefly macerated red grapes

134
Q

Micraster chalk

A

named for sea urchin

found on valley floors

135
Q

Grand Cru Villages of Vallée de la Marne

A

2
Aÿ
Tours-sur-Marne (red only)

136
Q

Grand Cru Villages of Côte des Blancs

A 
6
Chouilly (white only)
Oiry
Cramant
Avize
Oger
Le Mesnil-sur-Oger
137
Q

Grand Cru Villages of Côte de Sézanne

138
Q

Grand Cru Villages of Côte des Bars

139
Q

Prise de mousse

A

second fermentation for formation of bubbles in sparkling wine production

140
Q

SR on a Champagne label

A

Société de Récoltants

firm, not co-operative, of growers who share resources to collectively make and market several brands

141
Q

NM on a Champagne label

A

Négociant Manipulant

house that purchases grapes or base wines from growers and smaller houses, most large houses in this category

142
Q

RM on a Champagne label

A

Récoltant Manipulant

grower-producer

143
Q

CM on a Champagne label

A

Coopérative Manipulant

growers’ co-operative that produce single brand

144
Q

RC on a Champagne label

A

Récoltant Coopérateur

grower whose wine is made at a co-operative and sold under own label

145
Q

ND on a Champagne label

A

Négociant Distributeur

middleman that distributes wine it didn’t make

146
Q

MA on a Champagne label

A

Marque d’Acheteur, AKA: “buyer’s brand”

wine purchased by retailer and sold under own label

147
Q

From 2010 forward, producers are allowed what margin of error in residual sugar?

A

+/- 3 grams per liter

148
Q

Sweetness Levels for Champagne 2010 forward

A 
Extra Brut, 0-6 grams per liter
Brut, 0-12 grams per liter
Extra Dry, 12-17 grams per liter
Sec, 17-32 grams per liter
Demi-Sec, 32-50 grams per liter
Doux, 50+ grams per liter
149
Q

À la volée

A

method of disgorging wines by removing the closure while turning the bottle neck upward

150
Q

À la glace

A

freezing necks in brine, less wine loss

151
Q

Demi

A

375 ml

1/2 bottle

152
Q

Magnum

A

1.5 L

2 bottles

153
Q

Jeroboam

A

3 L

4 bottles

154
Q

Rehoboam

A

(discontinued in 1989)
4.5 L
6 bottles

155
Q

Methuselah

A

6 L

8 bottles

156
Q

Salmanazar

A

9 L

12 bottles

157
Q

Balthazar

A

12 L

16 bottles

158
Q

Nebuchadnezzar

A

15 L

20 bottles

159
Q

Solomon

A

18 L

24 bottles

160
Q

Premat

A

27 L

36 bottles

161
Q

Noteworthy Monoparcels/single vineyard Champagnes

A

Philipponnat “Clos de Goisses”
Billecart-Salmon “Clos St-Hilaire”
Krug “Clos du Mesnil”
Krug “Clos d’Ambonnay”

162
Q

Clos de Goisses

A

Philipponnat
Mareuil-sur-Aÿ
70PN/30Chard

163
Q

Clos St-Hilaire

A

Billecart-Salmon
Mareuil-sur-Aÿ
100%PN

164
Q

Clos du Mesnil

A

Krug
Le Mesnil-sur-Oger
100%Chard

165
Q

Clos d’Ambonnay

A

Krug
Ambonnay
100%PN

166
Q

“Special Club”

A

top-of-the-range, prestige cuvée for all members
Club Trésors will declare a vintage as being worthy of “Special Club” prestige cuvées
each member may decide individually whether or not to produce a “Special Club” wine
All base wines and finished “Special Club” wines must undergo tasting analysis
All “Special Club” bottles share an identical label and bottle shape

167
Q

Which is the only AOP in France that allows a rosé to be produced by blending red and white wine?

A

Champagne AOP

168
Q

Prestiges cuvees of Bollinger

A

La Grand Année
R.D.
Vieilles Vignes Françaises (100%PN)

169
Q

Fleur de Passion

A

prestige cuvee of Diebolt-Vallois

100% Chardonnay

170
Q

Blanc des Millénaires

A

prestige cuvee of Charles Heidsieck

100% Chardonnay

171
Q

Rare

A

prestige cuvee of Piper-Heidsieck
Reims
Chardonnay and Pinot Noir

172
Q

Cuvée Louise

A 
prestige cuvee of Pommery
Reims
(Brut and Brut Rosé) 	
60% Chardonnay
40% Pinot Noir
173
Q

Dom Pérignon

A

prestige cuvee of Moët et Chandon
Epernay
Chardonnay and Pinot Noir

174
Q

Comtes de Champagne

A 
prestige cuvee of Taittinger
Reims
(Blanc de Blancs and Rosé) 	
Rosé: 70% Pinot Noir,
30% Chardonnay
175
Q

Cristal

A 
prestige cuvee of Louis Roederer
Reims
"Cristal"
(Brut and Brut Rosé) 	
Cristal Brut: 55% Pinot Noir,
45% Chardonnay (approx.)
176
Q

Grande Siècle

A 
prestige cuvee of Laurent-Perrier
Tours-sur-Marnes
(typically NV) 
50% Chardonnay,
50% Pinot Noir (approx.)
177
Q

Belle Époque

A

prestige cuvee of Perrier-Jouët (Epernay)
(bottled as “Fleur de Champagne” for the US market)
(Brut, Brut Rosé, and Blanc de Blancs)
Brut: 50% Chardonnay,
45% Pinot Noir,
5% Meunier

178
Q

Cuvée Sir Winston Churchill

A

prestige cuvee of Pol Roger
Epernay
Pinot Noir and Chardonnay

179
Q

Dom Ruinart

A

prestige cuvee of Ruinart
Reims
(Blanc de Blancs and Rosé)
Rosé: 85% Chardonnay, 15% Pinot Noir

180
Q

La Grande Dame

A 
prestige cuvee of Veuve Clicquot-Ponsardin
Reims
(Brut and Brut Rosé) 	
Brut: 60-65% Pinot Noir,
30-35% Chardonnay
181
Q

Examples of Methode Ancestrale

A

Bugey Cerdon
Clairette de Die Méthode Dioise Ancestrale
Gaillac Mousseux Méthode Gaillaçoise

182
Q

Really good Champagne vintages of the 2000s

183
Q

Really good Champagne vintages of the 1990s

184
Q

Really good Champagne vintages of the 1980s

185
Q

Really good Champagne vintages of the 1970s

A

no outliers

186
Q

Really bad Champagne vintages

187
Q

Sillery

A

Grand Cru Village of Montagne de Reims

188
Q

Puiseulx

A

Grand Cru Village of Montagne de Reims

189
Q

Beaumont-sur-Vesle

A

Grand Cru Village of Montagne de Reims

190
Q

Verzenay

A

Grand Cru Village of Montagne de Reims

191
Q

Mailly

A

Grand Cru Village of Montagne de Reims

192
Q

Verzy

A

Grand Cru Village of Montagne de Reims

193
Q

Louvois

A

Grand Cru Village of Montagne de Reims

194
Q

Bouzy

A

Grand Cru Village of Montagne de Reims

195
Q

Ambonnay

A

Grand Cru Village of Montagne de Reims
Henri Billiot
“Cuvée Julie”: 50% Pinot Noir, 50% Chardonnay

196
Q

Tours-sur-Marne

A

Grand Cru Village of Vallée de la Marne for red wine only

197
Q

Chouilly

A

Grand Cru Village of Côte des Blancs for white wine only

198
Q

Oger

A

Grand Cru Village of Côte des Blancs

199
Q

Cramant

A

Grand Cru Village of Côte des Blancs
Guy Larmandier
“Cramant Grand Cru Cuvée Prestige” 100% Chardonnay

200
Q

Avize

A

Grand Cru Village of Côte des Blancs
Jacques Selosse “Substance” NV
100% Chardonnay

201
Q

Oiry

A

Grand Cru Village of Côte des Blancs

202
Q

Le Mesnil-sur-Oger

A

Grand Cru Village of Côte des Blancs

Krug

203
Q

Aÿ

A

Grand Cru Village of Vallée de la Marne

Bollinger “Vielles Vignes Francaise” 100%PN

204
Q

Champagne AOP Communes

A

357 (was 319 prior to 2010 vintage)

MS Prep (29 decks)

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