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Champagne - Viti and Viniculture Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Can you call a sparkling wine Champagne if its not from Champagne, France

A

No, if the wine isn’t made from Champagne, France it legally can’t be called Champagne. It can be called methode traditionalle or methode classique

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2
Q

Yeast goes dormant at what temp?

A

50 degrees Fahrenheit

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3
Q

What is the method of Champagne used to make sparkling wine from Champagne, France

A

Methode Champenoise

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4
Q

What are the two separate fermentations involved in Methode Champenoise?

A
  1. Create a still wine ( Vin Clair)

2. Prisse Demousse - In a bottle create and trap carbonation

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5
Q

What is the soil type of Champagne?

A

Chalk under tones of limestone, clay, sand and marl

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6
Q

What is assemblage?

A

Process of blending done by the cellar master to make a house blend

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7
Q

What are the two main rivers of Champagne?

A

Velse River - Montage de Reims

Marne River - Vallee de la Marne

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8
Q

What are the two main cities in the region of Champagne?

A

Reims

Epernay

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9
Q

What region in Champagne does the city of Reims reside in?

A

Montage de Reims

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10
Q

What region is closest to the city of Epernay?

A

Vallee de la Marne

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11
Q

If a Champagne is 100% Chardonnay which region was it probably produced in?

A

Côte de Blancs

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12
Q

If a Champagne is 100% Pinot Noir which region was it probably produced in?

A

Montage de Reims

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13
Q

What are the two forms of pressing Champagne grapes?

A

Cuvee - First Pressing

Taille - Second pressing, add with cuvee to make vintage or nonvintage champagne

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14
Q

What are the 5 regions of Champagne?

A

North to South

  1. Montage de Reims
  2. Vallee de la Marne
  3. Cote des Blancs
  4. Cote de Sezanne
  5. Cote des Bars (The Aube)
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15
Q

What is Remuage?

A

This is the process where the bottle is lightly shaken (either by hand or machine) in a way to gather the spent lees in the bottle towards the neck of the bottle

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16
Q

When no sugar is added and the wine is bone dry it is called?

A

Brut Nature

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17
Q

A minimal amount of sugar is added that is barely perceivable, causing the wine to be dry. This the most popular style of Champagne produced?

A

Brut

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18
Q

Some sugar is added, making the wine off dry. The second most popular style of Champagne?

A

Extra Sec or Extra Dry

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19
Q

What are Champagne vineyards called?

A

Houses

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20
Q

What grape is a clone of Pinot Noir

A

Pinot Meunier

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21
Q

What characteristic does Chardonnay have in sparkling wine?

A

Finesse

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22
Q

What characteristic does Meunier have in sparkling wine?

A

Fruit Character

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23
Q

What characteristic does Pinot Noir have in sparkling wine?

A

Body and Structure

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24
Q

The dead deposit of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of “fining”, to the bottom of a vat of wine after fermentation and aging is called?

A

Lees

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25
Q

What is the most common champagne style?

A

Non Vintage

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26
Q

Expelling the sediments from the title after remuage is called?

A

Disgorgement

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27
Q

What grape accounts for the largest acreage in Champagne?

A

Pinot Noir

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28
Q

What is the southernly region in Champagne?

A

Cote des Bar (The Aube)

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29
Q

Which of the following methods involves a single fermentation that begins in the tank but concludes in the bottle

A

Methode Ancestrale

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30
Q

If a champagne is Blanc de Noir it is 100% what?

A

Black grapes but mainly Pinot Noir

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31
Q

If a champagne is blanc de blanc it is 100% what?

A

Chardonnay

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32
Q

True or False

Louis Roederer produces the prestige cuvee “Dom Perignon”

A

False - the prestige cuvee for Louis Roederer is Cristal

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33
Q

The number of grams of sugar added after disgorgement is called?

A

Liqueur D’ Expedition also known as dosage

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34
Q

What is another name for Dosage?

A

Liquer D’Expedition

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35
Q

What is liqueur de Tirage?

A

Before the second fermentation the addition of sugar, wine and yeast

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36
Q

What are the steps of Methode Champenoise?

A

Harvest

Pressing Grapes (Whole Cluster only)

Fermentation

Assemblage - Making still wine

Liqueur de Tirage

Second Fermentation

Riddling

Desgorgement

Liqueur D’Expedition (Dosage)

Recorking

Aging

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37
Q

How many bottles are on a Pupitre?

A

60 Bottles

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38
Q

How many bottles does a Gyropallate hold?

A

504 Bottles

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39
Q

What is the minimum aging for nonvintage wine?

A

15 months

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40
Q

What is the minimum aging for vintage wine?

A

36 months

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41
Q

What are some common Champagne aromas?

A

Apple

Toast

Citrus

Yeast

Hazelnuts / Walnuts

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42
Q

What is the oldest sparkling Champagne House?

A

Ruinart - established in 1729 as a sparkling wine house

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43
Q

Who developed the formula for secondary fermentation?

A

A pharmacist named Andre - Francois along with Jean - Antoine Chapal (chaptalization)

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44
Q

Who created the first brut champagne?

A

Pommery in 1874

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45
Q

What is special about Champagne labeling?

A

They are the only appellation that is not required to state AOP / AOC on the label

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46
Q

How and why was the CIVIC created?

A

It was formed during Nazi occupation in 1941 by Count Robert Jean de Vogue of Moet to protect the interest of the Champenois from the Nazis

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47
Q

What was the first vintage of Dom Perignon

A

1921 but was released in 1936

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48
Q

What is belemnite chalk?

A

Derived from cephalopods (ancient squid)

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49
Q

What is micraster chalk?

A

Derived from sea urchins - common in the valley

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50
Q

What are the pruning methods allowed in Champagne?

A

Cordon de Royat

Chablis

Vallee de la Marne

Guyot (single and double)

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51
Q

What grapes other than the three major grapes are permitted in Champagne? Also known as Heirloom grapes?

A

Arbane

Pinot Gris

Petit Meslier

Pinot Blanc Vrai

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52
Q

What is the pressing limit enforced by the CIVIC since 1993?

A

102 L per 160kg of grapes

2,500L per 4,000kg of grapes (size of a coequard press) also called a Marc

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53
Q

What does blocage and deblocage mean?

A

Blocage - the reserve of wine stock for use in future vintages

Deblocage - the release of those reserve wine stocks

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54
Q

What is a matriculation number?

A

A number assigned to each producer by the CIVIC

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55
Q

What does NM mean on a Champagne label?

A

Negoicant Manipulant

  • a house that purchases grape or base wine.
  • They may also own their own vineyards
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56
Q

What does RM mean on a bottle of champagne?

A

Recoltant Manipulant

  • a grower producer who makes wine from estate fruit 96% must come from their own vineyards
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57
Q

What does CM mean on a bottle of champagne?

A

Cooperative Manipulant

  • A grower cooperative that produces a wine under one brand
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58
Q

Where does RC mean on a bottle of champagne?

A

Recoltant Cooperateur

  • A grower whose grapes are vinified at a co-operative but is labeled as their own brand
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59
Q

What does SR mean on a bottle of champagne?

A

Societe de Recoltants

  • a firm, not a cooperative of growers often related who pool their resources to vinify their wines and market them under several brands
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60
Q

What does ND mean on a bottle of champagne?

A

Negociant Distributer

  • a middleman company, that distributes Champagne that they did not make
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61
Q

Where was Dom Perignon cellar master?

A

The Abbey of Hautviller from 1668 til 1715

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62
Q

What does Petillant mean?

A

Semi Sparkling

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63
Q

What does Demi Mousseux mean?

A

Cremont

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64
Q

What is the oldest champagne house still in operation today?

A

Gosset - established in 1584, was founded as a still wine producer

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65
Q

Who is Madame Barbe - Nicole Ponsardin

A

The Veuve Cluquot

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66
Q

What did Madame Barbe Nicole Ponsardin pioneer once she took over the house of Clicquot

A

The development of the pupitre

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67
Q

What was the name of the first brut champagne produced by Pommery in 1874?

A

Pommery Nature

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68
Q

When was Champagne enshrined into the AOC / AOP

A

June 29, 1936

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69
Q

What is the Commission de Chalons

A

Founded in 1936 in Champagne as a consortium of growers and merchants to develop quality standards and regulate pricing

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70
Q

What are some of the wars that have taken place in or around Champagne?

A

Hundred Years War

16th Century Religious Conflicts

Thirty Years War

World War I

World War II

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71
Q

How many villages are authorized to grow grapes for Champagne

A

357

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72
Q

Pinot Noir is the prominent grapes in what districts in Champagne

A

Montage de Reims

Cote des Bars (The Aube)

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73
Q

Chardonnay is the dominant grape of what regions in Champagne

A

Cote Sezanne

Cote des Blancs

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74
Q

Pinot Meunier is the dominant grape for what region in Champagne

A

Vallee de la Marne

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75
Q

Who can receive Cru status in Champagne

A

Cru status is awarded to the entire village in Champagne, rather than an individual vineyard or house

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76
Q

How many Grand Cru villages are their in Champagne

A

17

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77
Q

How many Premier Cru villages are their in Champagne

A

42

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78
Q

What does the CIVIC regulate

A
  1. Size of Harvest
  2. Authorizes blocage and deblocage
  3. Safeguards the protected designation of Champagne
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79
Q

What is the percentile system by which villages or Crus of Champagne appellations are rated

A

Echelle de Crus

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80
Q

If a village achieved the maximum echelle (scale) of 100in Champagne what is it called

A

Grand Cru

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81
Q

If a village achieved an echelle of 99 to 90 they are classified as

A

Premier Cru

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82
Q

What are the only Premier Cru Villages with an 99% ranking

A

Tauxieres - Montage de Reims

Mareuil-sur-Ay - Vallee de la Marne

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83
Q

Villages in Champagne with a rating below 90 are classified as

A

Crus

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84
Q

Large Champagne houses such as:

Moet et Chandon

Louis Roederer

Vueve Cliqout Ponsardin

Tattinger

Pol Roger

Perrier - Jouet

GH Mumm

Laurent - Perrier

All fall under what type of champagne produced

A

Negociant Manipukant

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85
Q

What is a MA

A

Marque d’Acheteur - buyers own brand, often a large supermarket chain or restaurant that purchases Champagne and sells it under its own label

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86
Q

The vin de cuvee while pressing accounts for the first _________ liters of juice

A

2,050 liters

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87
Q

The vin de taille when pressing grapes for champagne accounts for following ______ liters, following the extraction of the vin de cuvee juices.

A

500 liters

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88
Q

During the primary fermentation of the still wine during the making of champagne, what type of barrels are used?

A

Stainless Steel

Oak - some used oak barrels are used but new oak barrels are common as well

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89
Q

What is the heart of the Methode Champenoise process

A

The second fermentation

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90
Q

What is Prise de Mousse

A

The prise de mousse is the operation during which the still wine, once placed in the bottle, turns into sparkling wine by a second fermentation.

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91
Q

What type of bottle cap is used during the second fermentation

A

A crown cap

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92
Q

What is a bidule

A

A plastic capsule that captures the sediment during Remuage

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93
Q

How long does the second fermentation process last

A

Up to 8 weeks

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94
Q

During the second fermentation the carbon dioxide creates a pressure inside the bottle of __________ to ________ atmosphere

A

5 to 6

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95
Q

What is it called when each bottle is briskly shaken in order to prevent the sediment from sticking to the side of the bottles

A

Pointage

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96
Q

What is degorgement a la grace

A

The dulling the neck of bottles into a freezing brine solution

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97
Q

What is degorgement a la volee

A

An older method of disgorgement

This method is done by hand. A person removes the crown cap with a opener to release sediment out of the bottle

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98
Q

What is the mixture of dosage

A

Sugar, syrup, and wine

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99
Q

What is the maximum amount of years harvest may be sold as vintage Champagne

A

80%

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100
Q

What are Coteaux Champenois and Rose de Riceys

A

The still wine appellations within Champagne

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101
Q

What type of wines are made in Coteaux Champenois

A

Red Wine

White Wine

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102
Q

What is the name of the still wine that makes champagne

A

Vin Clair

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103
Q

What does atmospheric pressure mean

A

A measure of atmospheric pressure:

1 atmosphere = 15 pounds per square inch

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104
Q

What are the 5 departments of Champagne

A 
Aisne
Aube
Marne 
Haut Marne 
Seine et Marne
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105
Q

What department accounts for the most planting of vines in Champagne

A

Marne at 66%

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106
Q

How many villages make up champagne

A

330 villages

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107
Q

How many Grand Crus are there in Champagne

A

17

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108
Q

Before 1985 how many Grand Crus were their in Champagne

A

12

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109
Q

How many 1er Cru are their in Champagne

A

42

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110
Q

What directions do most slopes face in Champagne

A

Predominantly south, east and southeast - facing slopes

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111
Q

Pinot Noir is the dominant grape in what areas in Champagne

A

Montage Reims

The Aube (Cote des Bar)

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112
Q

Meunier is the dominant grape in what areas in Champagne

A

Vallee de la Marne

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113
Q

Chardonnay is the dominant grape in what area in Champagne

A

Cote Des Blancs

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Perfectly
114
Q

What percentage of Pinot Noir is grown in Champagne

A

Pinot Noir makes up 38%

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115
Q

What percentage of Meunier is grown in Champagne

A

Meunier makes up 32%

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116
Q

What percentage of Chardonnay is grown in Champagne

A

Chardonnay makes up 30%

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117
Q

What are some classic flavours of Champagne?

A 
Toast
Brioche
Biscuits
Pastries
White Flowers (Lillies)
Pear
Apple
Grilled Nuts (hazel / walnuts)
honeysuckle
Strawberries (Rose)
Oranges 
Grapefruit
118
Q

What are the 3 legal stages where you can use sugar in Champagne

A
  1. Chaptalisation (option during the still wine process)
  2. Liqeur de Tirage
  3. Liqueur d’expedition
119
Q

What is Boues de Ville (also known as Gadoues)

A

The dominant fertilizer used in Champagne from the 1960’s til 1998

Note
The fertilizer was a combination of trash, plastic and crushed glass

120
Q

What is the dominant fertilizer soil addition in Champagne

A

Wood Chips

121
Q

What is a geological blend

A

A blend that is based on grapes from a similar soil instead of using a variety of terriors to make a house style

Note
Pascal Agrapart is known for using this style with his wines (Mineral & Avizoise)

122
Q

What is Maillard Reaction

A

A process involving the interactions of amino acids with the addition of sugar in the wine

This reaction is what gives Champagne those traditional aromas and flavors of brioche, yeast and dough

123
Q

What is the disadvantage of using wood chips as a fertilizer

A

Changes the nitrogen balance of the soil

The chips smother the soil

Negatively impacts life in the soil

Can bring new fungi that are not indigenous to the region

124
Q

What are some advantages of using wood chip fertilizer

A

They give the soil more structure

Help minimize erosion

Allows the vineyard workers to drive trackers across the vineyard in wet weather

125
Q

What is Massal Selection

A

Seeks to identify vines that produce the finest grapes

Note: French wine growing term for the practice of replanting new vineyards with cuttings from exceptional old vines from the same (or nearby) property

126
Q

What is Reseau Matu

A

A network created to monitor grape ripening

Note: (Ripening Observation Network) - Consisting of volunteer professionals - wine growers, vineyard managers, House Managers, etc - the Reseau Matu monitors ripening in 404 vineyard plots that represent the Champagne vineyard as a whole.

  • based upon their tasting they create a harvest schedule for these selected vineyards
127
Q

Who invented the Pupitre

A

Madam Barbe Nicole Clicquot Ponsardin

Cellermaster Antoine De Muller

128
Q

Who invented the Muselet

A

Adolphe Jacquesson

129
Q

What is a Muselet

A

A wire cage that holds the champagne cork firmly and stops it from being pushed out by the gas pressure in the bottle

130
Q

What is Sucre - Oenometre

A

Created in 1836

A device that allows winemakers to measure the amount of sugar in their wines quickly and simply

131
Q

Who invented the Sucre - Oenometre

A

Jean Baptiste Francois

132
Q

What is Prisse de Mousse

A

Created in 1831

The quantity of sugar required for the secondary fermentation in the bottle

Also known as Reduction Francois

133
Q

What bodies of water are located to the northwest of the region of Champagne

A

North Sea and the English Channel

134
Q

How much sunlight does the region of Champagne receive a year

A

1,650 hours if sunlight annually

135
Q

What is the average temperature a year in Champagne

A

52 degrees

136
Q

How many acres of vines are in Champagne

A

84,000 acres

137
Q

What is method perpetualle

A

A solera style system used in Champagne where winemakers store in a single barrel a particular vineyard over the course of years to create the perfect cuvee

138
Q

what event caused belemnite fossils to be found in the soils of Champagne

A

Ancient Earthquakes

139
Q

What does the belemnite chalk do for the vineyards

A

It moderates the soil temperature as it absorbs the heat throughout the day and gradually releases it at night

Note

Good for drainage of water

140
Q

What does Kimmeridgian Clay do for the vineyard

A

Drains the soil very well but not as good or as effective as chalk

141
Q

What is the average annual temperature in Champagne

A

50 degrees Fahrenheit (10 degrees Celsius)

142
Q

Weather in Champagne is similar to where in the United States

A

Pacific Northwest

143
Q

What is the vine training style used for Chardonnay

A

Chablis

144
Q

What is the vine training style used for Pinot Noir

A

Cordon de Royet

145
Q

What is the vine training styles used for Meunier

A

Vallee de la Marne

146
Q

Harvest typically begins in what month

A

Mid September

147
Q

Why is the decision to harvest very important in Champagne

A

If you pick too early - you risk under ripeness or unpleasantly green flavors

If you pick too late - you risk acidity falling to rapidly

If the weather is wet - you risk potentially getting rot on your grapes

148
Q

A standard press in Champagne holds how many grapes on average and a fixed quantity is known as a ___________ ?

A

8,000 pounds ( 4,000 kilograms)

Known as a “Marc”

149
Q

The most common champagne press producer is _____________

A

Coquard

150
Q

The first 100 liters of juice produced in the press is called __________ and why is it discarded?

A

Autopressurage - due to the dust and impurities from the surface of the grapes

151
Q

Each action on the press going down is known as

A

Serre

152
Q

The first 3 serres are known as what?

A

Cuvee

Note:
- Not the same term as the blend that makes champagne

  • refers to the first and finest portion of the pressing
153
Q

What is the total quantity of juice obtained from the Cuvee (pressed)

A

2,050 liters

154
Q

What is the 4th thru 6th serre known as

A

Taille

155
Q

A taille has a total quantity of __________ juice obtained from the pressing

A

500 liters

156
Q

Describe the style of juice that is created from the taille

A

The taille produces juice with a coarser press with more skin contact

157
Q

What are some of the characteristics of the Cuvee (Pressing )

A

Has finesse and is capable of greater longevity

158
Q

What are some characteristics of the Taille (pressing)

A

Ripe
Clean
Known to have fruity aromas, that can soften a blend and allow it to show well at an early age

159
Q

What type of oak used for barrels that store the Vin Clair

A

French Oak

160
Q

What is malolactic fermentation

A

a bacterial reaction that converts malic acid (green apple like) to a softer creamier lactic acid

  • Creates a creamy and buttery flavor
161
Q

At what temperature is the vin clair stored after blending and why

A

25 degrees F ( -4 degrees Celsius)

  • must be held at that temperature for 24 hours or more to precipitate tartrate crystals, which prevents their formation in the bottles later
162
Q

What is the sugar to atmospheric ratio for liqueur de tirage

A

4 grams of sugar = 1 atmospheric of pressure

163
Q

What is the standard atmospheric pressure amount for champagne

A

6

164
Q

how many grams of sugar are typically added in liqueur de triage

A

24 grams of sugar

165
Q

Using the pruning method of Chablis in Champagne, how many spur buds are allowed for Arbanne, Chardonnay, Meunier, and Petit Meslier

A

5

166
Q

Using the pruning method of Chablis in Champagne, how many spur buds are allowed for Meunier, Pinot Blanc, Pinot Gris and Pinot Noir

A

4

167
Q

The Vallee de la Marne pruning method can only be applied to what grape

A

Meunier

168
Q

What is the only approved grey grape in Champagne

A

Pinot Gris

169
Q

What type of sugar is used in Liqueur d’Expedition

A

The sugar used is either beet sugar, cane sugar, or rectified concentrated grape must (MCR)

170
Q

What is the maximum alcohol volume allowed for champagne

A

13%

171
Q

How many hectares of vines are present within the terroir of Champagne AOC

A

33,500

172
Q

Is malolactic fermentation process compulsory in champagne

A

No

  • malolactic fermentation converts malic acid to lactic acid and it can occur during or after alcoholic fermentation. The winemaker can choose whether to arrest the process, depending on the type of characteristics that he or she wishes to add to their champagne
173
Q

Does pressure increase or decrease in a champagne bottle with a change in temperature

A

The pressure inside a champagne bottle increases with a rise in temperature, which is why a warmer bottle of champagne will lose more wine if opening than a chilled bottle

174
Q

What color grapes can be used for Champagne AOC

A

White, Black, and Grey

Note
4 White, 2 Black and 1 Grey are recognized for the Champagne Appellation

175
Q

Who first planted the first vineyards in Champagne

A

The Romans of the 5th Century

Note; The Roman invaders planted the first vineyards in the north east of France at the beginning of the 5th century or earlier

176
Q

Secondary Fermentation is obligatorily carried out in which size bottles

A

All bottle sizes between and including the half bottle (demi) and the 3 L Bottle (Jereboam). It is then possible to use the Champagne present in these bottles to fill the greater and smaller size formats

177
Q

Can wood chipping be used in making Champagne

A

No, the use of wood chipping is not permitted in Champagne

Note: Using wood shavings or chippings to alter the characteristics of a wine is not allowed in Champagne

178
Q

How many litres of wines does a traditional Champagne barrel contain?

A

205 litres

Note:
The traditional Champagne barrel contains 205 litres, whereas a Bordeaux barrel contains 228 litres

179
Q

What is the maximum distance separating 2 rows of vines in a Champagne vineyard?

A

1.5 metres (4.9 feet)

Note:
Planting and vines density are both regulated by the Champagne appellation and the maximum distance allowed between two rows of vines is 1.5 metres (4.9 feet)

180
Q

Jetting is a technique that can be used in which Champagne process?

A

Disgorgement

Note:
Jetting is a modern technique used during the disgorgement process to reduce the quantity of air present between the level of the Champagne in the bottle and the cork, by temporarily increasing the volume of the liquid to force the air out the bottle

181
Q

Grapes are considered to be ripe for harvesting when the minimum natural alcoholic strength by volume has reached which level?

A

9%

Note:
Champagne AOC has been established that grapes can be considered to be ripe when there are 143g of sugar per litre of grape must and the natural alcoholic strength by volume has reached 9%

182
Q

How much pressure does a bottle of Champagne lose during the disgorging and corking process?

A

Approximately 1 atmosphere

Note:
-The prisse de mousse will create approximately 6 atmospheres of pressure within the bottle.

  • Around 1 atmosphere will be lost at disgorgement, so the final product will have a pressure of about 5 atmosphere
183
Q

What year was the Echelle des Crus established and why

A

1911

  • it was initially intended to regulate the prices of grapes, it ranked Champagne’s villages on a percentage scale, which determined what percent of the fixed price that village’s grapes would achieve
  • The best villages were classified at 100% were called Grand Cru
  • Villages classified between 99 -90 percent were called Premier Cru
184
Q

When the Echelle des Crus created there system, how many orignal Grand Cru’s were named?

A

12

185
Q

What year did the Echelle des Crus expand the number of Grand Cru’s in Champagne

A

1985

186
Q

Name the region or regions that villages were added to the Echelle des Crus in 1985

A

Cote des Blancs and Montage de Reims

187
Q

Name the villages added to the Grand Cru level in 1985

A

Verzy - Montage de Reims

Chouilly - Cote des Blancs

Mensil-sur-Oger - Cote des Blancs

Oger - Cote des Blancs

Oiry - Cote des Blancs

188
Q

What percentage of vines have 100% Grand Cru status

A

9%

189
Q

The Aisne department accounts for what percentage of vines in Champagne

A

10%

190
Q

The Marne department accounts for what percentage of vines in Champagne

A

66%

191
Q

The Seine -et-Marne department accounts for what percentage of vines in Champagne

A

Less than 1%

192
Q

The Aube department accounts for what percentage of vines in Champagne

A

23%

193
Q

The Haute - Marne department accounts for what percentage of vines in Champagne

A

Less than 1%

194
Q

Champagne vines are planted at what Altitude

A

90 to 300 metres (295 to 984 feet)

195
Q

Champagne AOC wines may only be produced from the fruit of vines in their __________ of growth

A

Third year (two years after planting)

196
Q

What is the maximum spacing of individual vines in Champagne

A

0.9 - 1.5 metres (2.95 - 4.9 feet)

197
Q

The total spacing between individual vines and rows in Champagne cant’t be more than ___________

A

2.5 metres (8 feet)

198
Q

How is the date of harvesting decided?

A

It depends on the ripeness of the grape

199
Q

Pinot Noir and Meunier has aromas of

A

Exotic Fruits (Mango)

Citrus Fruit (Mandarin)

White and Yellowed fleshed fruits

Floral Notes (Roses and Violets)

Red and Black Berries

Spices

200
Q

Chardonnay

A

Citrus Fruits (Lemon)

Exotic Fruits ( Lychee)

White Blossom

201
Q

A champagne of 2 to 3 years of age will have what type of aromas

A

A wealth of fresh aromas from different families of vegetal, orange flowers, red berries, mineral notes, pear, citrus fruit, and white blossom

202
Q

A champagne of 6 to 8 years of age will have what type of aromas

A

Maturity bring rounder, more intense aromas: Ripe fruits, honey, pastries, candied fruit, dried fruits, cooked fruit, vanilla, and milk caramel

203
Q

A champagne of 8 years or greater with age will have what type of aromas

A

The complexity of mature champagne is expressed through dense aromas: gingerbread, toast, quince, walnuts, mocha, undergrowth

204
Q

Champagne vine roots can penetrate to a depth of:

A

7 meters (22 feet)

205
Q

Vineyards were first planted in Champagne?

A

The 3rd Century, in the period of the Roman Empire

206
Q

Which of the main grape varieties in Champagne is the most precocious?

A

Chardonnay

207
Q

What is the origin of the name “Meunier”

A

Means “Miller”

Names is derived from the white down underside of the leaves off the vine

208
Q

If you look at the cross - section of a Champagne grape berry what color is the pulp?

A

White

209
Q

Topping / Shooting trimming commences?

A

After trellising in Summer

210
Q

What is the duration of the flowering period in Champagne?

A

10 days

211
Q

What is the planting density in Champagne

A

8000 vines per ha

212
Q

Champagne wine is exclusively produced from the juice extracted from?

A

The pulp

213
Q

What are the 3 dimensions of blending a non vintage champagne

A
  • Different Grape Varieties
  • Crus
  • Years
214
Q

When the cellar master is working on the blend, he must anticipate what the most

A

The wine’s development, particularly after the “prisse de mousse”

215
Q

Why must Champagne bottles be stored away from the light?

A

To avoid the off flavors caused by light strike

216
Q

How should you cellar your Champagne bottles after purchase

A

On their side or upright

217
Q

What is the ideal temperature for cellaring your Champagne bottles

A

Around 10 degrees Celcius (48 degree F)

218
Q

Too much humidity in your wine cellar can?

A

Encourage the growth of mold on the corks and the labels

219
Q

The onset of ripening, when the grapes change color

A

Veriason

220
Q

The stage when the grapes ripen

A

Maturation

221
Q

The stage following bloom when the berries begin to form

A

Fruit Set

222
Q

The stage when the vine makes grapes in bid to reproduce itself

A

Flowering

223
Q

The stage when the buds swell and burst open, marking the beginning of new green growth

A

Budburst

224
Q

The stage when the green shoots turn brown and lignify, building up reserving

A

Hardening Off

225
Q

What is the Champagne growers’ worst fear

A

Spring Frost

226
Q

In the 17th Century, Champagne wine was known as?

A

Vin des Coteaux (wine of slopes)

227
Q

Which grape variety is best adapted to heavy - textured subsoil derived from marl, clay, and sandstone

A

Meunier

228
Q

What effect does the northern latitude of the Champagne region have on the wines produced there?

A

It produces low sugar, high acid wines

229
Q

Why is the sloping, steep terrain in Champagne so conducive to grape growing?

A

It promotes sun exposure (and with it photosynthesis) and good drainage

230
Q

What is the main effect on the grapes when the vines receive too much water?

A

The berries swell too much, sometimes resulting in unbalanced wines

231
Q

French Appellation d’Origine Controlee is a certification system that guarantees “what” in the case of Champagne

A

Origin and respect for all the rules applying to vine growing and wine making

232
Q

The VDC acronym stands for:

A

Viticulture Durable en Champagne (sustainable viticulture in Champagne)

233
Q

By 2025, the Champagne AOC aims to reduce its carbon emissions by?

A

25%

234
Q

Sustainable Viticulture in Champagne is?

A

A voluntary Initiative

235
Q

In 2010, the weight of a Champagne bottle was reduced by?

A

65g

236
Q

What were the inhabitants of Champagne called at the time of the Gauls

A

Remi

237
Q

In the Middle Ages, wine making was essentially the preserve of?

A

The Religious Orders

238
Q

Champagne wines first became effervescent because?

A

Effervescence is a natural process, most notably when fermentation is halted in winter then resumes in spring

239
Q

When was idea to sought to foster the effervescence in Champagne wines?

A

In the late 17th Century

240
Q

Champagne rocketed to success because?

A

It was the preferred wine of the monarchy and the European nobility

241
Q

When did phylloxera spread to Champagne?

A

1890

242
Q

What is Phylloxera

A

A ahpid

243
Q

In what period did Champagne invest a pressing method for making white wines from black grapes

A

The second half of the 17th century

244
Q

World War I cost the Champagne region?

A

40% of its vineyard areas

245
Q

Who owns most of the Champagne vineyards

A

The growers (farmers)

246
Q

When was the first Champagne Cooperative established?

A

1921

247
Q

What is it that sets the Champagne wine region apart from others

A

The organization of the Champagne industry itself, consisting of the Growers who produce the grapes on the one hand and on the other hand the Houses who make and market 2/3 of the wine

248
Q

What percentage of the global vineyard acreage is currently represented by the Champagne production zone?

A

0.5%

249
Q

What percent of the value of all sparkling wines consumed globally is represented by Champagne

A

36%

250
Q

Approximately how many countries buy Champagne from France?

A

More than 190

251
Q

The Champagne wine growing region currently generates an annual turnover of almost

A

5 Billion Euros

252
Q

Roughly how many bottles of Champagne are sold each year?

A

Around 300 million

253
Q

The baptism of Clovis marked the point of departure for coronation of the King of France in Reims. When did Clovis baptism take place?

A

496

254
Q

Approximately how many kilos of grapes are required to produce one bottle of Champagne

A

1.2 kg

255
Q

When were the “Champagne , Slopes, Houses. and Cellars” added to the UNESCO World Heritage list?

A

July 4 2015

256
Q

The Champagne industry today consist of?

A

Growers 16,000

Houses (Maisons) 340

Cooperatives 140

257
Q

How many bottles of bubbly are said to lie slumbering in the Champagne cellars?

A

More than one billion bottles, equivalent of three shipments

258
Q

What are the 3 major exports countries? Rank them from Number 1-3

A
  1. USA
  2. United Kingdom
  3. Japan
259
Q

The yield from a single vine represents the equivalent of how many bottles of Champagne

A

1

260
Q

What is the name of the wire cage with metal cap that holds the Champagne cork in place

A

Muselet

261
Q

What type of cap goes on a champagne bottle after liquour de tirage and is removed during liquour d’expedition (disgorgement)

A

Crown Cap

262
Q

What is the proper way to asses the color of Champagne

A

Tilt the glass over a white background

263
Q

Champagne is best served in what type of glass

A

A glass with a bulbous body and narrow neck

264
Q

What is the best way to chill a bottle of Champagne

A

Place the bottle in an ice bucket for 20 to 30 minutes

265
Q

What is the origin of primary aromas such as white flowers or cherries in a Champagne

A

The grape variety

The Terrior

Work in the Vineyard

266
Q

In wine tasting terms, what is meant by length

A

The flavors persistence on the palate

267
Q

Acidity in Champagne is often signs of

A

Freshness and “youthful” characteristics

268
Q

The ideal temperature to serve Champagne is

A

8-10 degrees C (45-50 degrees F)

269
Q

What senses come into play when tasting Champagne

A 
Hearing
Sight
Smell
Taste 
Touch
270
Q

Where are aromas detected and developed

A

Initially on the nose, then on the palate

271
Q

Why is the year 1936 important to Champagne

A

June 29, 1936, champagne has enjoyed a Protected Designation of Origin label (or Appellation d’Origine Controlee. abbreviated as AOC)

Its production is limited to the 35,000 hectares that make up the region of Champagne - home to 635 municipalities spread across the departments of Marne, Haut - Marne, Seine-et-Marne, Aisne, and Aube - and subject to a strict list of specifications.

Thanks to the 1936 decree, only sparkling wines produced in the Champagne region have the right to display the name “Champagne” on their labels

272
Q

What does couer de terrior mean

A

Heart of the Terrior

273
Q

What areas in Champagne would you typically find belemnite chalk

A

Higher elevation

274
Q

What areas in Champagne would you typically find micraster chalk

A

lower slopes and valleys

275
Q

Marne

Haute - Marne

Aube

These three departments are located in what region in Champagne

A

Champagne - Ardenne

276
Q

Seine et Marne is located in what region in Champagne

A

Ile de France

277
Q

Aisne is located in what region in Champagne

A

Picardy

278
Q

A four thousand kilo press yields how many liters (gallons) of grape must

A

2,250 liters

674 gallons

279
Q

What is Millerandage

A

A physiological disorder of the vine that occurs after cold and wet weather at the time of flowering. This can cause some berries not to fully develop. They remain small and seedless even when the rest of the bunch is full sized and ripe

280
Q

What departments are all the Grand Crus’ located

A

Marne (Montage de Reims, Vallee de la Marne, and Cote des Blancs)

281
Q

Why is the year 1911 so important

A
  1. The was the year the Echelle des Crus was established

2. The Aube protested their exclusion from the region of Champagne

282
Q

What is chaptalisation

A

the addition of sugar to increase a wine’s alcoholic strength

283
Q

Pre Phylloxera how many vines did the region of Champagne

A

60,000 Ha (150,000 acres)

Today: Champagne has around 34,000 ha (84,000 acres)

284
Q

Why do Pinot Noir vines prefer to face south in Champagne

A

Pinot Noir benefits from a maximum amount of sunshine - which helps push the late ripening grapes to maturity

285
Q

Why do Chardonnay vines face East

A

Chardonnay needs as much sun exposure as possible

286
Q

What are the only allowed vine training systems allowed for Grand Cru and Premier Cru vines in Champagne

A

Cordon de Royat

Chablis

287
Q

Typically vines in Champagne are pulled out at what age

A

30 years

288
Q

What do old vines help create in the wines from champagne

A

Create an inimitable concentration and complexity of flavor

289
Q

Budbreak typically takes place in Champagne around which month?

A

Middle to late April

290
Q

What grape is typically the first to bud

A

Chardonnay

Followed by:
Pinot Noir & then Meunier

291
Q

What is Millerandage

A

Some flowers are poorly pollinated, producing small and seedless grapes

Sommelier (7 decks)

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