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Champagne Tête De Cuvées and terms Flashcards

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1
Q

Tête de Cuvée of Ayala? Village?

A

Cuvée Perle d’Ayala, 80% Chardonnay, 20% Pinot Noir; Aÿ

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2
Q

Tête De Cuvées of Billecart-Salmon? Village?

A

Mareuil-sur-Aÿ;

“Nicolas François Billecart” 60% Pinot Noir, 40% Chardonnay

“Grande Cuvée”: 60% Pinot Noir, 40% Chardonnay

“Elisabeth Salmon Rosé” 58% Pinot Noir, 42% Chardonnay

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3
Q

Tête De Cuvée of Bollinger? Village?

A

Aÿ;
“La Grande Année”,
“R.D.”,
“Vieilles Vignes Françaises” (100% PN)

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4
Q

Tête De Cuvée of Boizel? Village?

A

Épernay;

“Joyau de France” (Brut and Brut Rosé)

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5
Q

Tête De Cuvée of Canard Duchêne, Village?

A

Épernay;
“Charles VII” NV
(Brut, Brut Rosé, Blanc de Blancs, and Blanc de Noirs)

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6
Q

Tête De Cuvée of Comtes Audoin de Dampierre? Village?

A

Chenay;

Prestige (100%chard)

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7
Q

Tête De Cuvée of De Castellane? Village?

A

Épernay;
“Cuvée Commodore”
Inaugural Vintage: 1961 (no longer produced. A NV blend called “Commodore” is now produced only for sale in French Supermarkets.)

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8
Q

Tête De Cuvée of De Meric? Village?

A

Catherine de Médicis; Aÿ

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9
Q

Tête De Cuvée of De Venoge? Village?

A 
Épernay;
"Grand Vin des Princes"
(Blanc de Blancs, 100% chard),
"Louis XV" 
(Brut & Extra-Brut Rosé);

“Grand Vin des Princes” (modern bottling): 1961
The GVdP was discontinued in 1994 with the creation of the “Louis XV” label, but produced again for the 2000 vintage. In 1961 it was an NV wine, but it has been vintage-dated in every following release.

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10
Q

Tête De Cuvée of Delamotte? Village?

A

“Nicolas Louis Delamotte” (no longer produced);

Le Mesnil-sur-Oger

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11
Q

Tête De Cuvée of Deutz? Village?

A

“Cuvée William Deutz” (Blanc/Rosé),
“Amour de Deutz” (Blanc/Rosé);
Aÿ

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12
Q

Tête De Cuvée of Diebolt-Vallois? Village?

A

“Fleur de Passion” 100% Chardonnay;

Cramant

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13
Q

Tête De Cuvée of Drappier? Village?

A

“Charles de Gaulle” 80% Pinot Noir, 20% Chardonnay, inaugural 1990;
Urville

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14
Q

Tête De Cuvée of Duval-Leroy? Village?

A

“Femme de Champagne” 89% Chardonnay and 11% Pinot Noir;
1990 inaugural;
Vertus

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15
Q

Tête De Cuvée of Gosset? Village?

A

“Celebris”
(Blanc de Blancs NV, Vintage Extra Brut Rosé and Vintage Extra Brut) Pinot Noir and Chardonnay (blends vary widely with vintage.);
(Formerly Aÿ, now Épernay since 2010)

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16
Q

Tête De Cuvée of Alfred Gratien? Village?

A

“Cuvée Paradis” NV Chardonnay and Pinot Noir;

Épernay

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17
Q

Tête De Cuvée of Charles Heidsieck? Village?

A

Reims;
“Champagne Charlie” (discontinued after 1985 vintage),
“Blanc des Millénaires”: 100% Chardonnay 1983 inaugural

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18
Q

Tête De Cuvée of Henriot? Village?

A

Reims;
“Cuvée des Enchanteleurs”(Discontinued after 2000)

“Hemera” 2005 inaugural

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19
Q

Tête De Cuvée of Jacquesson? Village?

A

“Grand Vin Signature” (1981-2002);

Dizy

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20
Q

Tête De Cuvée of Lanson? Village?

A

Reims;
“Noble Cuvée”
(Brut, Blanc de Blancs, NV Rosé)

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21
Q

Tête De Cuvée of Laurent-Perrier? Village?

A

(Tours-sur-Marne) ;

“Grand Siècle”
(typically NV)

“Alexandra” (Vintage Rosé)

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22
Q

Tête De Cuvée of AR Lenoble? Village?

A

Chouilly;
“Cuvée Les Aventures” (NV),
“Cuvée Gentilhomme” (Vintage)
100% Chardonnay (both)

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23
Q

Tête De Cuvée of Moët et Chandon? Village?

A

Épernay;

“Dom Pérignon”,
“Dom Pérignon Plénitude 2 (P2)”, “Dom Pérignon Plénitude 3 (P3)”

“Dom Pérignon Oenothèque” (rebranded to P2 / P3 as of 2014)

(all wines are Vintage and made in both Brut/Brut Rosé)
(Chardonnay and Pinot Noir)

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24
Q

Tête De Cuvée of G.H. Mumm? Village?

A

Reims;
“Cuvée R. Lalou”
Chardonnay and Pinot Noir

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25
Q

Tête De Cuvée of Bruno Paillard? Village?

A

Reims
“Nec-Plus-Ultra”
Chardonnay and Pinot Noir

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26
Q

Tête De Cuvée of Joseph Perrier? Village?

A

(Châlons-en-Champagne) ;
“Cuvée Joséphine”
Pinot Noir and Chardonnay

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27
Q

Tête De Cuvée of Perrier-Jouët? Village?

A

(Épernay) ;

“Belle Époque/Fleur de Champagne (USA)”
(Brut, Brut Rosé, and Blanc de Blancs)

Brut: 50% Chardonnay,
45% Pinot Noir,
5% Meunier 
1964
2002 - Last vintage for Fleur de Champagne label
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28
Q

Tête De Cuvée of Piper-Heidsieck? Village?

A

Reims;
“Rare”
Chardonnay and Pinot Noir

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29
Q

Tête De Cuvée of Ployez-Jacquemart? Village?

A

Ludes
“Liesse d’Harbonville”

70% Chardonnay,
30% Pinot Noir

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30
Q

Tête De Cuvée of Pol Roger? Village?

A

Épernay;
“Cuvée Sir Winston Churchill”
Pinot Noir and Chardonnay

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31
Q

Tête De Cuvée of Pommery? Village?

A

Reims;

“Cuvée Louise”

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32
Q

Tête De Cuvée of Louis Roederer? Village?

A

Reims;

Cristal

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33
Q

Tête De Cuvée of Ruinart? Village?

A

Reims;

“Dom Ruinart” (Blanc de Blancs and Rosé)

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34
Q

Tête De Cuvée of Taittinger? Village?

A

Reims;
“Comtes de Champagne”
(Blanc de Blancs and Rosé)
“Taittinger Collection”

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35
Q

Tête De Cuvée of Veuve Clicquot-Ponsardin? Village?

A

Reims;
“La Grande Dame”
(Brut and Brut Rosé)

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36
Q

Tête De Cuvée of Henri Billiot? Village?

A

(RM)
Ambonnay;
“Cuvée Laetitia”: Predominantly Chardonnay
“Cuvée Julie”: 50% Pinot Noir, 50% Chardonnay

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37
Q

Tête De Cuvée of Bonnaire? Village?

A

Cramant;

“Cuvée Prestige” 100% Chardonnay

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38
Q

Tête De Cuvée of Chartogne-Taillet? Village?

A

(RM)
Merfy;
Fiacre, No longer produced, 2012 was final vintage

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39
Q

Tête De Cuvée of Hubert Dauvergne? Village?

A

(RM)
Bouzy;
“Fine Fleur de Bouzy” 100% Pinot Noir

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40
Q

Tête De Cuvée of Paul Déthune? Village?

A

(RM)
Ambonnay;
“Brut Prestige” (NV)

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41
Q

Tête De Cuvée of Guy Larmandier? Village?

A

(RM)
Vertus;
“Cramant Grand Cru Cuvée Prestige” 100% Chardonnay

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42
Q

Tête De Cuvée of Jacques Selosse? Village?

A

Avize;

“Substance” NV 100% Chardonnay

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43
Q

Tête De Cuvée of Vilmart & Cie? Village?

A

(RM)
(Rilly-la-Montagne) ;
“Coeur de Cuvée”

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44
Q

Tête De Cuvée of Nicolas Feuillatte? Village?

A

(CM)
Chouilly;
“Palmes d’Or”
(Brut and Brut Rosé)

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45
Q

Tête De Cuvée of Jacquart? Village?

A

(CM)
Reims;
“Cuvée Alpha” NV

“Brut de Nominée” discontinued (vintages declared from 1985-1990)

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46
Q

Tête De Cuvée of Mailly Grand Cru? Village?

A 
(CM)
(Mailly-Champagne) ;
"Les Échansons",
 "L'Intemporelle"
(Brut and Brut Rosé)
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47
Q

Most important Monoparcel Champagne of Billecart-Salmon? Village?

A

(NM, Mareuil-sur-Aÿ);

“Clos St-Hilaire” 100% Pinot Noir

48
Q

Most important Monoparcel Champagne of Agrapart? Village?

A

(RM, Avize)

“Vénus” Brut Nature

49
Q

Most important Monoparcel Champagne of Cattier? Village?

A

(NM, Chigny-les-Roses)

“Clos du Moulin”(2.2 ha, Ludes)

50
Q

Most important Monoparcel Champagne of Chartogne-Taillet? Village?

A

(RM, Merfy) ;

“Les Barres”
(ungrafted vines, Merfy) First Vintage 2006 (in some years, this has been released as NV)

“Les Orizeaux” (planted in 1961, grafted, Merfy) First Vintage 2007 (NV)

“Les Alliées” (planted in 1969, Merfy) First Vintage 2008 (NV)
________
Les Barres: 100% Meunier

Les Orizeaux: 100% Pinot Noir

Les Alliées: 100% Meunier

51
Q

Most important Monoparcel Champagne of Claude Cazals? Village?

A

(RM, le Mesnil-sur-Oger)

“Clos Cazals” 100% Chardonnay

52
Q

Most important Monoparcel Champagne of Drappier? Village?

A

“Grande Sendrée”

Urville, the Aube

53
Q

Most important Monoparcel Champagne of Duval-Leroy? Village?

A

“Clos des Bouveries”

Vertus

54
Q

Most important Monoparcel Champagne of Egly-Ouriet? Village?

A

(RM, Ambonnay) ;

“Les Crayères” NV 100% Pinot Noir

55
Q

Most important Monoparcel Champagnes of Jacquesson? Villages?

A

Dizy “Corne Bautray”: 100% Chardonnay
Aÿ “Vauzelle Terme”: 100% Pinot Noir
Dizy “Terres Rouges Rosé”: 100% Pinot Noir
Avize “Champ Cain”: 100% Chardonnay

56
Q

Most important Monoparcel Champagne of Krug? Village?

A

Le Mesnil-sur-Oger “Clos du Mesnil”: 100% Chardonnay

Ambonnay “Clos d’Ambonnay”: 100% Pinot Noir

57
Q

Most important Monoparcel Champagne of Larmandier-Bernier? Village?

A

(RM, Vertus)
“Vieille Vigne de Cramant”,
“Terre de Vertus”
100% Chardonnay (both)

58
Q

Most important Monoparcel Champagne of Jean Milan? Village?

A

(NM, Oger)

“Terres de Noël” 100% Chardonnay

59
Q

Most important Monoparcel Champagne of Pierre Peters? Village?

A

(RM, le Mesnil-sur-Oger) ;
“Cuvée Spéciale les Chétillons” 100% Chardonnay

1971 - released as ‘Cuvée Spéciale, sold as Special Club

2000 - first vintage to include the vineyard name ‘Les Chétillons’ on the label

60
Q

Most important Monoparcel Champagne of Philipponnat? Village?

A

(NM, Mareuil-sur-Aÿ) ;
“Clos des Goisses” 70% Pinot Noir, 30% Chardonnay

Inaugural Vintage 1935!!!!!!

61
Q

Most important Monoparcel Champagne of Taittinger? Village?

A

(Taittinger is in Reims, this parcel is in Pierry)

“Les Folies de la Marquetterie” NV

62
Q

Most important Monoparcel Champagne of Tarlant? Village?

A

(RM, Oeuilly)
“La Vigne d’Or”: 100% Meunier,
“La Vigne d’Antan”: 100% Chardonnay, ungrafted

“La Vigne Royale”: 100% Pinot Noir

“Cuvée Louis” (NV): 50% Pinot Noir,
50% Chardonnay

63
Q

Most important Monoparcel Champagne of Veuve Fourny? Village?

A

(NM, Vertus) ,

“Clos Faubourg Notre Dame” (Walled vineyard) 100% Chardonnay

64
Q

what is liqueur de tirage

A

a mixture of still wine, yeasts, sugar, and fining agents that will serve to ignite the second fermentation.

65
Q

What is prise de mousse?

A

Secondary fermentation

66
Q

what is a bidule?

A

a plastic capsule that will serve to capture the sediment during remuage

67
Q

what is remuage?

A

AKA Riddling, the periodic turning or shaking of bottled wine, especially champagne, to move sediment toward the cork.

68
Q

What is vin de cuvée?

A

First Press, the first 2050 liters

69
Q

What is vin de taille?

A

the following 500 liters after vin de cuvee

70
Q

what is rebêche?

A

a third press of champagne grapes, required by law, used for distillate.

71
Q

what is débourbage?

A

a period of settling after pressing so that remaining solids (bourbes) in the must can be removed by racking prior to fermentation

72
Q

what are vins clairs?

A

base wines in champagne after primary fermentation, usually approx. 11% abv.

73
Q

What initiates the second fermentation in champagne?

A

liqueur de tirage,

a mixture of still wine, yeasts, sugar, and fining agents that will serve to ignite the second fermentation.

74
Q

After adding liqueur de tirage, what is used to stopper champagne bottles during secondary fermentation?

A

Each bottle is affixed with a crown cap (equipped with a bidule, a plastic capsule that will serve to capture the sediment during remuage) OR a cork

75
Q

What is sur latte?

A

Storing bottles horizontally

76
Q

How are bottles stored during secondary fermentation?

A

sur latte, horizontally.

77
Q

What is Autolysis?

A

The breakdown of dead yeast cells, forms sediment, or lees, in the bottle as second fermentation occurs. The wine will be aged on the lees for an appropriate period—a minimum of 12 months is required for non-vintage wines—prior to their removal from the bottle through dégorgement.

78
Q

What is pointage?

A

Historically, producers performed an operation called pointage, in which each bottle would be briskly shaken in order to prevent the sediment from sticking to the sides of the bottle.

Basically antiquated now and most proceed directly to riddling.

79
Q

what is the pupitre? who invented it?

A

Madame Clicquot Ponsardin

Riddling table : two large wooden planks fastened together in an upright “A” shape, with sixty angled holes cut into each plank of wood. A remuer would fractionally turn and tilt each bottle over a period of about eight weeks, slowly inverting the bottles with the neck pointing downward.

80
Q

What is a remuer?

A

An operator of a riddling table. Top remuers are rumored to handle more than 70,000 bottles a day, although the practice is largely abandoned in favor of gyropalette.

81
Q

What is a gyropalette?

A

An automated device that holds 504 bottles. The gyropalette has replaced hand-riddling at all of the major houses, although some prestige cuvée bottlings are still handled manually.

82
Q

What is sur pointe?

A

Upside down vertical position. Final position before disgorgement.

83
Q

Famous wine that is kept sur pointe and disgorged upon order?

A

Bollinger’s “RD” (“Récemment Dégorgé”) is kept sur pointe for a number of years, and only disgorged upon order.

84
Q

Describe modern disgorgement?

A

The modern method of dégorgement à la glace involves dipping the neck of bottle in a freezing brine solution. The bottle can then be turned upright. The force of internal pressure will expel the semi-frozen sediment (and a small portion of wine) as the crown cap is removed.

An older method, dégorgement à la volée, utilizes the same principle; however, without freezing the sediment excess wine is invariably lost along with it

85
Q

What is dosage?

A

a liquid mixture of sugar syrup and wine, determines the amount of residual sugar in a champagne.

synonym for liqueur d’expédition

86
Q

what is liqueur d’expédition?

A

synonym for dosage.

a liquid mixture of sugar syrup and wine, determines the amount of residual sugar in a champagne.

87
Q

What is a muselet?

A

Wire cage on a champagne cork.

88
Q

How many twists does a wire cage get on a champagne cork?

A

Six half twists (3 full turns)

89
Q

What is Transvasage? When is it permitted in champagne?

A

Transfer method: In this method, remuage is unnecessary, as the wine is disgorged into a pressurized tank and filtered. Dosage is added, and the wine is transferred to a clean bottle under pressure.

Allowed for bottles larger than a Jeroboam and smaller than a half bottle.

90
Q

Champagne bottle sizes?

A 
Quarter Bottle (Piccolo) 	187 ml
Half Bottle (Demi) 	375 ml
Bottle 	750 ml
Magnum 	1.5 L (2 bottles)
Jeroboam 	3 L (4 bottles)
Rehoboam (discontinued in 1983) 	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)
  • Larger sizes, including the Sovereign, Primat, and Melchizedek are extraordinarily rare. Many sources cite the 18 L bottle as a Melchior, as it is called in Bordeaux.
91
Q

What is the most common method used for making rose champagne?

A

Blending.

Saignee is also used, but more uncommon.

92
Q

What are the two appellations for still wine in Champagne?

A

Coteaux Chamenois: still red, white, and rosé wines from the entire appellation

Rose de Riceys: 100% Pinot Noir rosé wines produced in Les Riceys, a cru village in the Aube

93
Q

What is Méthode Ancestrale?

A

Also known as the méthode rurale, this is the oldest and most rudimentary of sparkling winemaking procedures.

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 in the bottle, giving the wine its sparkle. The residual sweetness of the finished wines varies by appellation, but dosage is not allowed. Typically, the wine is disgorged, filtered and rebottled in clean glass prior to sale.

Bugey Cerdon, Clairette de Die Méthode Dioise Ancestrale, and Gaillac Mousseux Méthode Gaillaçoise are examples of the style.

94
Q

What is the Charmat Method? Who invented?

A

Developed by Eugene Charmat in the early 20th century, the Tank Method is quicker, cheaper, and less labor-intensive than the traditional method. After the wine undergoes primary fermentation, liqueur de tirage is added to the wine, provoking a second fermentation, which occurs in a pressurized enamel-lined tank, or autoclave, over a matter of days. Once the appropriate pressure is reached (usually 5 atmospheres), the wine is chilled to arrest fermentation. Some appellations require the wine to remain in tank for a minimum period of time, such as one month for Asti DOCG. The wine is then filtered and bottled, usually with a dosage.

The lack of extended lees contact in the tank method is not suitable for making quality wines in the style of Champagne. The bubbles, or bead, in tank method wines will be larger and coarser, and the wine will have a less uniform texture than wines made by the traditional method. However, this method is appropriate and even preferred for sparkling wines emphasizing fruit and varietal aromatics rather than the flavors derived from autolysis. Most Asti DOCG and Prosecco bottlings are produced in this method.

95
Q

What is the Continuous Method?

A

Developed in the USSR, this method is similar to the tank method, but the base wine is pumped through a series of interconnected (continuous) tanks while undergoing the second fermentation. Liqueur de tirage is constantly added to the wine, and lees accumulate in the first several tanks, offering a 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.

96
Q

What is the cheapest method of sparkling wine production?

A

Carbonation, simply injecting CO2 into still wine. The bubbles do not integrate into the texture of the wine at all, and fade quickly upon opening.

97
Q

What does Pinot Meunier mean?

A

“Miller’s Pinot”, named for the dusty appearance of its leaves.

98
Q

What parallels is champagne located?

A

48th and 49th

99
Q

What is a bouvreux?

A

A second crop as a result of rain interrupting flowering. Rarely ripens and is left on the vine.

100
Q

What kind of chalks are prominent in champagne soils?

A

Belemnite chalk, surface, high limestone content, linked to increased acidity

Micraster chalk, second layer, named after extinct sea urchin, valley vineyards.

101
Q

What are Les bleus de ville?

A

Shreds of blue plastic, present in champagne vineyards. Remnants of bags used to ship composted trash from Paris.

102
Q

What is marc in champagne?

A

A press-full, or 4000 kg. Capacity of a Coquard basket press.

103
Q

Permitted pruning methods of champagne?

A

Cordon de Royat
Chablis
Vallée de la Marne
Guyot (double and simple)

104
Q

What is a crayere?

A

Chalk cave

105
Q

What are Dom Pérignon’s lasting contributions to modern Champagne?

A

Assemblage (blending)

viticultural improvements.

106
Q

What is the oldest champagne house in operation today?

A

Gosset was established in 1584 as a still wine producer (Ruinart may be the oldest sparkling champagne house, est. 1729)

107
Q

Who is Jean-Antoine Chaptal?

A

identified the relationship between sugar and fermentation in a seminal 1801 work. Chaptalization named after him.

108
Q

Who is André François?

A

First to measure the precise amount of sugar required for second fermentation without breaking the bottle.

109
Q

Factors allowing champagne to be bottled as a sparkling wine?

A
  • Understanding of relationship between sugar and fermentation
  • Measurement tools for sugar levels
  • Improvements in cork and glass
110
Q

First Brut Champagne?

A

Pommery “Nature”

111
Q

When was Champagne Region first delimited?

A

1908, then further defined in 1927

112
Q

When did the Aube Vignerons almost riot and when were they reinstated as a full region of Champagne?

A

1911 - protest and near riot

1927 - Aube reinstated

113
Q

What is the Commission de Châlons?

A

A consortium of growers and merchants, formed to develop quality standards and regulate pricing. Formed 1935.

114
Q

When did Champagne achieve AOC status?

A

1936

115
Q

What are the vineyards for VVF? Who makes it?

A

Clos St-Jacques, Chaudes Terres, (Croix Rouge recently succumbed to phylloxera);
Bollinger

Wine Study (6 decks)

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