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MS/Advanced Somm Studies > Champane General > Flashcards

Champane General Flashcards

1
Q

Name the grand cru of the Côtes des Blancs

A

Avize, Oger, Mesnil sur Oger, Chouilly, Cramant, Oiry

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2
Q

Which of the following is not a premier cru village: Vertus, Cuis, Urville, Hautvillers

A

Urville (home of Drappier in the Aube)

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3
Q

Which of the following is not an NM: Pommery, Taittinger, Pierre Peters, Veuve Clicquot

A

Pierre Peters

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4
Q

Why is Pinot Meunier considered the preferential grape to plant in the Vallée de la Marne

A

The Vallee has a compressed growing season with a shorter summer. Pinot Meunier buds later
making it less susceptible to frost, and ripens better on the clay dominant soils.

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5
Q

Name three requirements to produce a champagne under the Club Tresors label

A

The producer must be an RM
• The producer must perform all steps of the production process on his or her domaine
• The wines are subject to a tasting both as vin clair and after 3 years in the bottle
• The wine is a single vintage wine, only to be made in outstanding years
• The wines must be bottled in the approved special club bottle emblazoned with the special
club logo
• It must be the producer’s tete de cuvee

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6
Q

Name 3 special club Producers

A

1 Champagne PAUL BARA
2 Champagne ROLAND CHAMPION
3 Champagne CHARLIER ET FILS
4 Champagne GASTON CHIQUET
5 Champagne DUMÉNIL
6 Champagne FORGET-CHEMIN
7 Champagne FRESNET-JUILLET
8 Champagne PIERRE GIMONNET ET FILS
9 Champagne J.M. GOULARD
10 Champagne HENRI GOUTORBE
11 Champagne GRONGNET
12 Champagne MARC HÉBRART
13 Champagne HERVIEUX DUMEZ
14 Champagne VINCENT JOUDART
15 Champagne JUILLET-LALLEMENT
16 Champagne LARMANDIER PÈRE ET FILS
17 Champagne J. LASSALLE
19 Champagne JOSEPH LORIOT-PAGEL
20 Champagne A. MARGAINE
21 Champagne RÉMY MASSIN ET FILS
22 Champagne JOSÉ MICHEL ET FILS
24 Champagne MOUZON-LEROUX ET FILS
25 Champagne NOMINÉ-RENARD
26 Champagne SALMON
27 Champagne SANCHEZ-LE GUÉDARD
28 Champagne VAZART-COQUART ET FILS
29 Champagne PERTOIS MORISET

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7
Q

What is a bidule

A

A plastic insert within the crown cap used to catch yeast as the wines are riddled while under
tirage

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8
Q

How long must vintage champagne spend en tirage on its lees

A

12 months, the same as non-vintage champagne

36mo before release

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9
Q

True or False: Rose de Riceys may be produced from a blend of red and white grapes

A

False, it is made from exclusively pinot noir

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10
Q

Which grapes may be used for the production of Champagne AOP

A

Chardonnay, Pinot Noir, Pinot Meunier, Pinot Blanc (vrai), Pinot Gris (aka Fromonteau), Arbane,
Petit Meslier
voltis

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11
Q

What is the difference between a wine labelled “Extra Brut” and a wine labelled “Brut Nature”

A

Extra Brut may receive dosage and produce finished wines with a maximum 6 g/l of residual
sugar, while a Brut Nature may not receive dosage and must produce finished wines with a
maximum of 3 g/l of residual sugar.

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12
Q

What is the allowed residual sugar content for Demi Sec champagne

A

32-50 grams/l

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13
Q

What is NM?

A

Négociant Manipulant: A house that purchases grapes and or base wines from growers and other smaller houses. Some NM houses own a significant portion of their own vineyards; others own none at all. Large Champagne houses with the most international presence are invariably in this category: Moët et Chandon, Louis Roederer, Veuve Clicquot Ponsardin, Billecart-Salmon, Lanson, Taittinger, Pol Roger, Perrier-Jouët, Mumm, and Laurent-Perrier. Quality varies widely, although prices are uniformly high. Many houses often fall under the same corporate parentage; for example, Moët et Chandon, Krug, Veuve Clicquot Ponsardin, and Mercier fall under the umbrella of the luxury conglomerate LVMH.

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14
Q

What is RM?

A

(Récoltant Manipulant): A grower-producer who makes Champagne from estate-grown fruit. 95% of the grapes must originate in the producer’s own vineyards.

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15
Q

What is CM?

A

(Coopérative Manipulant): A growers’ co-operative that produces the wine under a single brand.

Nicholas Feuillate is an example

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16
Q

What is RC?

A

(Récoltant Coopérateur): A grower whose grapes are vinified at a co-operative, but sells the wine under his own label.

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17
Q

What is SR?

A

(Société de Récoltants): A firm, not a co-operative, set up by a union of often related growers, who share resources to make their wines and collectively market several brands

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18
Q

What is ND?

A

(Négociant Distributeur): A middleman company that labels and distributes Champagne it did not make or grow.

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19
Q

What is MA?

A

(Marque d’Acheteur):A buyer’s own brand, often a large supermarket chain or restaurant, that purchases Champagne and sells it under its own label.

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20
Q

What is the sweetness level of Brut Nature?

A

0-3 grams per liter, no added dosage

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21
Q

What is the sweetness level of Extra Brut?

A

0-6 grams per liter

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22
Q

What is the sweetness level of Brut?

A

0-12 grams per liter

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23
Q

What is the sweetness level of Extra Dry?

A

12-17 grams per liter

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24
Q

What is the sweetness level of Sec?

A

17-32 grams per liter

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25
Q

What is the sweetness level of Demi Sec?

A

32-50 grams per liter

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26
Q

What is the sweetness level of Doux?

A

50+ grams per liter

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27
Q

What is the size of a Jeroboam?

A

3 L (4 bottles)

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28
Q

What is the size of a Rehoboam? (discontinued in 1989)

A

4.5 L (6 bottles)

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29
Q

What is the size of a Methuselah?

A

6 L (8 bottles)

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30
Q

What is the size of a Salmanazar?

A

9 L (12 bottles)

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31
Q

What is the size of a Balthazar?

A

12 L (16 bottles)

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32
Q

What is the size of a Nebuchadnezzar?

A

15 L (20 bottles)

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33
Q

What is the size of a Solomon?

A

Solomon 18 L (24 bottles)

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34
Q

What is Batonnage?

A

Lee’s stirring

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35
Q

What is Cepage?

A

Literally grape variety. Can refer to the ‘recipe’ of grapes that make a particular champagne

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36
Q

What is Debourbage?

A

The settling process that removesbits of skin, pips and other flotsam and jetsam from the pressed juice

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37
Q

What is Dosage?

A

Sugar added to the sparkling wine after disgorgement via the liqueur d’expedition

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38
Q

What is Grand Marque?

A

literally means great brand. Referred to a members of a club until 1997 when it disbanded over disagrreements about what constitutes quality

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39
Q

What is liqueur de Tirage?

A

The bottling liqueur. Wine, sugar, yeast, and yeast nutrients added to still champagne to induce the mousse

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40
Q

What is the Maillard reaction?

A

Chemical interactions between amino acids created during autolysis and residual sugar added by dosage. Responsible for many desirable aromas adored by drinkers of mature champagne

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41
Q

Describe the Tank method

A

A bulk method where secondary fermentation occurs in tank invented by Eugene Charmat

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42
Q

What is Tete de Cuvee?

A

The first flow of juice during the pressing. The cream of the cuvee. Best balance of acids, sugars and minerals.

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43
Q

What is Remuage?

A

The process whereby the sediment is encouraged down to the neck of the bottle in preparation for disgorgement

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44
Q

What is the oldest Champagne house?

A

Gosset founded in 1854 as a still wine producer
Ruinart established in 1729 can claim to be the oldest sparkling house

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45
Q

Who pioneered the process of remuage (riddling)

A

Madame Barbe-Nicole Ponsardin

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46
Q

When was the AOC system first introduced in France?

A

1936

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47
Q

In what year did the boundaries of Champagne broaden to meet the burden of demand

A
  1. The first major change since 1927. Villages that can grow grapes increased from 319 - 357
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48
Q

At what latitude is champagne located?

A

between the 48th and 49th paralells

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49
Q

What is the soil type in Champagen?

A

Porous Belemnite chalk derived from the fossilized remains of millions of extinct cephalopods, has a high limestone content, which allows vine roots to dig deeply and is linked to increased acidity. Also helps retain heat and provide good drainage for the vines

A second layer of micraster chalk, named for an extinct sea urchin, it is found to a lesser extent, generally in the flatter valley vineyards.
A thin layer of clay and sand covers much of the chalk in Champagne; in the Aube to the south clay is the dominant soil type.

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50
Q

What are the authorised grape varieties of Champagne?

A

Chardonnay
Pinot Noir
Meunier
Pinot Blanc Vrai
Arbane
Pinot Gris
Petit Mesler
voltis

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51
Q

What is the most planted grape variety in Champagne

A

Pinot Noir (38% of total plantings)

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52
Q

What limit did the CIVIC set for juice extraction in champagne in 1992

A

102 liters of must for every 160 kg of grapes or 2550 litres from 4000kg

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53
Q

Name the pruning methods allowed in champagne. What one is for menuier only and why?

A

Cordon de Royat
Chablis
Guyot (double and simple).

Double Guyot “Vallée de la Marne” (meunier only as this pruning system adapts well to below zero temps)

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54
Q

How many villages are authorised to grow grapes in CHampagne?

A

357

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55
Q

Name the 5 districts of champagne

A

Valle de la Marne
Montagne de Reims
Cote de Blancs
Cote de Sezanne
Cote de Bar (Aube)

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56
Q

How many villages in Champagne have grand cru status?

A

17

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57
Q

How many villages in Champagne have premier cru status?

A

42

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58
Q

What is the Echelle de Cru?

A

The échelle des crus was the de facto classification of Champagne for almost 100 years. The system was created in the 18th century to formalize the price of grapes for negociants. Grapes from grand cru sites earned 100% of the price that was set by the houses and negociants. Grapes from premier cru sites earned 90 to 99% of that amount, and those from any of the other communes earned between 80 and 89%. The Champenois put an end to the fixed prices in 1990, and negociants began working directly with growers to set pricing.

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59
Q

Which 2 villages had a 99% ranking in the Echelles de Cru- name two notable vineyards and three notable producers from one of them.

A

Mareuil-sur-Ay in the Vallée de la Marne and Tauxières in Montagne de Reims

Clos Saint Hilaire/ Clos de Goisses

Billecart / Philipponnat / Marc Hebrat

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60
Q

When was the Echelle de Cru abolished entirely?

A

Early 2010

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61
Q

What are the 3 extractions of juice called in Champagne

A

Vin de cuvee 2,050 L
Vin de Taille 500 L
rebeche (0-10% of total pressing)

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62
Q

In Champagne how much extarcted juice is Vin de Cuvee?

A

The first 2050 litres

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63
Q

In Champagne how much extarcted juice is Vin de Taille?

A

The following 500 litres after the first 2050 for the Vin de Cuvee

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64
Q

What is Rebeche?

A

A third extraction required by law that must be 1 - 10% of the total extraction. The rebeche is used for distillate

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65
Q

What is the name of the traditional structure used for riddling?

A

pupitre

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66
Q

Which piece of equipment has replaced the pupitre ifor riddling in many champagne houses?

A

Gyropallate

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67
Q

How many kilos of grapes fit in a traditional coquard press?

A

4000 kilos

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68
Q

What are the lees ageing requirements for non vintage champagne?

A

must be aged for at least 15 months with a minimum 12 months on lees

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69
Q

What are the ageing requirements for vintage champagne?

A

must be aged for a minimum 36 months

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70
Q

What % of grapes must come from the stated vintage in vintage champagne?

A

100%

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71
Q

What % of a champagne houses total output can be sold as vintage champagne?

A

80%

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72
Q

How many Grand Cru villages are there in the Montagne de Reims?

A

10

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73
Q

Name the Grand Cru villages of the Montagne de Reims

A

Sillery
Puisieulx
Beaumont - Sur -Vesle
Verzanay
Mailly-Champagne
Verzy
Louvois
Bouzy
Ambonnais
tours-sur-marne

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74
Q

Name the Grand Cru Villages of the Valle de la Marne

A

Ay

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75
Q

Name the Grand Cru Villages of the Cotes des Blanc

A

Chouilly
Oiry
Cramant
Avize
Oger
Mesnil-sur-Oger

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76
Q

How many Premier Cru villages are there in the Valle de la Marne?

A

8

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77
Q

How many Premier Cru Villages are there in the Montagne de Reims?

A

25

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78
Q

How many Premier Cru villages are there in the Cote de Blancs?

A

9

Pierry
Cuis
Etrechey
Voipreux
Grauves

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79
Q

Name 5 Premier Cru Vineyards of the reims

A

Avenay-Val-d’Or
Bezannes
Billy-le-Grand
Chamery
Chigny-les-Roses
Cormontreuil
Coulommes-la-Montagne
Écueil
Jouy-lès-Reims
Ludes
Les Mesneux
Montbré
Pargny-lès-Reims
Rilly-la-Montagne
Sacy
Sermiers
Taissy
Tauxières-Mutry
Trépail
Trois-Puits
Vaudemange
Villers-Allerand
Villers-aux-Nœuds
Ville-Dommange
Villers-Marmery
Vrigny

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80
Q

Name the Premier Cru Villages of the Cotes de blancs

A

Bergères-lès-Vertus
Cuis
Étréchy
Grauves
Pierry
Val-des-Marais (Coligny)
Vertus
Villeneuve-Renneville-Chevigny
Voipreux

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81
Q

Name the Premier Cru Vineyards of the Vallee de La Marne

A

Bisseuil
Champillon
Cumières
Avenay-Val-d’Or
Dizy
Hautvillers
Mareuil-sur-Aÿ
Mutigny

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82
Q

what wine styles and grape varieties are permitted in the Coteaux Champenois AOP?

A

Blanc
Rose
Rouge
Chardonnay, Pinot Noir, Meunier, Arbane, Petit Meslier, Pinot Blanc, Pinot Gris

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83
Q

What wine styles and grape varieties are permitted in the Rose des Riceys AOP?

A

Rose from 100% Pinot Noir

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84
Q

In which district of Champagne does Salon produce wine?

A

Cote de Blancs. From Le Mesnil sur Oger

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85
Q

Rose de Riceys is produced in which region of Champagne?

A

Cotes des Bars

86
Q

What is the CIVC?

A

Comite Interproffesional du vin de Champagne

87
Q

When was the CIVC established?

A

1941

88
Q

Name the Grand Cru in the reims that has the highest percentage of chardonnay planted? The GC in reims with the most HA planted to Chardonnay?

A

Sillery

Verzy

89
Q

Name the Grand Cru in Champagne that used to have status for red wine only

A

Tours - sur - Marne

90
Q

Name the Grand Cru in Champagne that used to have status for white wine only?

A

Chouilly

91
Q

Name the Grand Cru villages of Champagne that were added after 1985

A

Chouilly
Oiry
Oger
Le-mesnil-sur-Oger
Verzy

92
Q

What was the first vintage of Clos d’Ambonnay? Most recent? What vintages was it not produced in?

A

‘95
‘06

‘99 ‘97 ‘01 ‘03-‘05

93
Q

Name three vintages in which Clos de mesnil was not made.

A

‘99 / ‘01 / ‘05

94
Q

What vinification technique is mandatory in rose des riceys?

A

Grapes are vinified as whole bunches (semi-carbonic maceration)

95
Q

Only Grand Cru in Cote des Blancs with pinot noir planted?

A

Chouilly

96
Q

Organize the following tete de cuvees by release years (oldest to youngest)

La Grande Dame
Dom. Ruinhart
Clos d’ambonnay
RD
Winston Churchill
Dom Perignon

A

Dom Perignon (1921) released in ‘36

RD (1952 ENG) (1953 FRA) (1955 USA) Released in ‘67

Dom. Ruinhart (1959) released in ‘66

La Grande Dame (1969)
released in ‘72

Winston Churchill (1975)
released in ‘84 - mags only

Clos d’Ambonnay (1995) released in ‘07

97
Q

Who was the first to document / discover what is now referred to as ‘the champagne method?’

A

Christopher Merret 1662

98
Q

What crucial innovation allowed for the regular production of ‘method champenoise’ wine?

A

Coal fired glass from england, much stronger than wood.

99
Q

Who owns Domaine Évremond, and where is it?

A

Tattinger - Kent England

100
Q

Who created the first ‘Brut’ champagne? Who was the first house to find success in a mass production/mass market brut champagne?

A

PJ- 1846 (at the request of the english market)

Pommery 1874

101
Q

Difference between ‘à la volée’ and ‘à la glace?’

A

‘à la volée’ (simple disgorgement with no tools)

‘à la glace’ (neck dipped in a freezing brine to disgorge)

102
Q

What region was the first to see an international agreement for a legal framework to protect its appellation of origin?

A

Champagne in 1890

103
Q

What is the french term for riddling?

A

Remuage

104
Q

Three limestones of Champagne

A

Kimmiredigan, Oxfordian, Portlandian

105
Q

What is unique about champagne’s zone de l’elaboration?

A

This is the only part of the region where it is legal to vinify Champagne, or to transport Champagne grapes, juice, and wine, in bulk and in bottle, that have not yet been commercialized. Most of this zone cannot be planted.

106
Q

What is blocage? de blocage? who regulates?

A

blocage, is where a portion of the harvest will be retained as juice rather than vinified or sold. This special reserve of quality wines are set aside in good vintages with large harvests. These wines are kept back in case of a deficient harvest. In this case, the wines would have to be replenished with wines of quality from the following harvests, with the objective of maintaining a quality reserve equivalent to half a harvest at least.

deblocage is the opening of those reserves

CIVC

107
Q

name all sub areas of the CdB

A

CdB / Coteau du Morin / Vitryat / Cote de Sezanne / Montguex

108
Q

Massif de saint-thierry, monts de berru, ardre valley, and Vesle Valley are what and where?

A

sub-districts of the Montagne de Reims, along with the Grande Montagne and City of Reims

109
Q

Soils of the Cote des Bars?

A

Kimmeridigan Marl

110
Q

Can you make rose in coteaux champenois by blending red and white wines as they do in champagne?

A

no

111
Q

Name three 1er cru villages of the Grande Vallee de la marne.

A

Cumieres / Hautvillers / champillon / dizy / mutigny / mareuil-sur-ay / avenay-val-d’Or / bissueil

112
Q

most planted grape of the Grande Vallee de la Marne? Why?

A

Pinot Noir / because the soils are an extension of the chalk of the southern montagne while also being sunny and south facing

113
Q

three sub-districts of the Grande Montagne?

A

North / East / South

114
Q

What sub-district of the Grande Montagne is the most chard heavy? Why?

A

East / south-east facing vines and high outcroppings of chalk (moreso that the north where it’s a subsoil) like the cote des blancs

115
Q

Mailly Champagne and Verzenay face where?

A

North

116
Q

what part of the blend of a bottle of vintage champagne does not have to be from the declared vintage?

A

the wine in the liqueur d’expédition

117
Q

Parentage of Chardonnay and Petite Meslier/

A

Gouais x Pinot Noir
Gouais x Sauv B

118
Q

Most planted grape in champagne?

A

Pinot Noir

119
Q

What is Plant Doré? What else is it know as?

A

Pinot Noir in Champagne

Morillon, Noirien, and Auvernat

120
Q

Name two producers of Arbanne? Petite meslier? Vrai? PG

A

Horiot / Moutard
Laherte Freres / Duval Leroy
Cedric Bouchard / piollot
Drappier / Cuvée des Fondateurs (Dérot-Delugny

121
Q

What district is the ardre valley part of? most planted grape/

A

Montagne de Reims
Meunier

122
Q

What two clos are in the city of Reims?

A

Clos Pompadour (pommery) and Clos Lanson

123
Q

Difference between Rive Droite and Rive Gauche?

A

Rive Droite - right bank of the marne (near the grande vallee)

Rive Gauche - left bank of the marne

124
Q

Name a famous marne tributary

A

Surmelin

125
Q

Type of chalk in the cotes de blancs?

A

Belemnite chalk

126
Q

Subdistricts of the Cote des Bar

A

Bar-sur-Aube (Barsuraubois), Bar-sur-Seine (Barséquanais)

127
Q

Voipreux, Etrechy, and Vileneuve-Renneville are 1er crus where in Champagne?

A

Coteaux du Morin

128
Q

What is the definition of the term ‘Crémant’ when used in Champagne? Why was it dropped from champagne labels?

A

The old Champagne regulations defined a crémant as having a pressure of 3.6 atmospheres, giving the wine a softer mousse.

Crémant disappeared from Champagne labels in the early 1990s by voluntary agreement after the term was adopted for various French sparkling wine appellations, such as Crémant d’Alsace and Crémant de Bourgogne, following the EU ban on using the term méthode champenoise for any wine other than Champagne.

129
Q

Why would a vintage champagne be far less likely to be chapatalized over an NV?

A

The selection process also eliminates, or almost eliminates, the need for chaptalization in vintage Champagne, which is richer than a nonvintage cuvée of the same age. Because vintage Champagnes are made solely from base wines from the designated vintage, and because base wines contain more protein than reserve wines (protein drops out as reserve wines age), the autolytic process is enhanced in vintage Champagne.

130
Q

First vintage made of “Dom Perignon?”

A

1921 and released in 1936

131
Q

What was ‘clos du mesnil’ called before Krug owned it? Year purchased by Krug? First vintage released and when was it released?

A

Clos de la Chapitre
1972
1979 in 1986

132
Q

When was Peters Chetillons first vintage labeled as such? First vintage in general as a special club? Grand Sendree?

A

2000, 1971 and 1975

133
Q

First vintage made of:
Clos Saint Hilaire

Folies de la Marquetterie

Clos Pompadour

Comtes de Champagne

Clos d’Ambonnay

A

Clos Saint Hilaire: 1995 released in 2003

Folies de la Marquetterie 2002

Clos Pompadour 2002 released in 2011

Comtes de Champagne 1952

Clos d’Ambonnay 1995 released in 2007 (made every year up until 2002, still have not seen any release past that)

134
Q

FIrst labeled ‘blanc de noirs’ in champagne?

A

Bollinger VVF

135
Q

What are the three method’s in which rose champagne is made?

A

saignee

maceration

blending of red and white wine

136
Q

What are the three methods in which rose champagne is made?

A

saignee

maceration

blending of red and white wine

137
Q

What producer made the first rose champagne? First to blend red and white wine together? What century was it made?

A

Ruinhart oeil de perdrix (1764)

Veuve

138
Q

Why is Rose champagne bottled at a deeper color than the final wine will be?

A

because color pigments (anthocyanins) form long chains and drop out as sediment during the second fermentation and while the wine ages on yeast (shown by the distinctly colored deposit in a rosé Champagne).

139
Q

Burt Zero may also be labeled as what?

A

Brut
Extra Brut

140
Q

Name three producers of demi-sec champagne

A

Veuve
Moet
roderer carte blanche
selosse equise
pol roger rich
A. Margaine

141
Q

Define the following:

RM
NM
RC
SR
ND
MA
CM

A

RM = recoltant manipulant
NM=negociant manipulant

RC = Récoltant-Coopérateur
that the winegrower sells himself his champagne production, but not necessarily of its elaboration. He brings his grapes to the coopérative (a company that buys many winegrower’s production) who handles the vinification process with other wine producers). The Réclotant-Coopérateur collects his bottles before or after the disgorgement step and sells them under his own name. The champagne obtained does not necessarily reflect the particular character of a vine, it will undoubtedly be a little more common.

SR = Société de Récoltant
group of winemaker, often from the same family, that joins forces and created a unique company in order to elaborate and sell their bottles. They are quite few in Champagne.
RC, SR and RM are mentioned on the cap with the letter « R »

ND = Négociant-Distributeur
that a distributor sells bottles bought from producers and under its own brand.

MA = Marque Acheteur
MA provides information regarding the sourcing of a champagne, with a new label and a brand of distributor, a reseller, a restaurant or a wineshop, sourced from several producers. It is sometime possible to notice « Elaborated by NM-XXX » written on the label, the Négociant-Manipulant and its name allowing then to find the true origine of the champagne.

CM = Coopérative de Manipulation
a cooperative created by champagne producers that elaborates champagnes from the members’s grape production. There are about 100 CM registered in Champagne.

142
Q

Name three producers of ‘Les Artisans du Champagne”

A

Pierre Peters
Champagne Savart
Christophe Mignon
Pierre paillard
Vilmart
Hebrart
A. Margaine

143
Q

name five producers of “La Grande Marquee” aside from veuve and moet.

A

Ayala
Billecart-Salmon
Bollinger
Canard-Duchêne
Deutz
Gosset
Charles Heidsieck
Heidsieck & Co Monopole
Krug
Lanson
Laurent-Perrier
Mercier
Moët & Chandon
GH Mumm
Joseph Perrier
Perrier-Jouët
Piper-Heidsieck
Pol Roger
Pommery
Louis Roederer
Ruinart
Salon
Taittinger
Veuve Clicquot.

144
Q

define inflorescence?

A

clusters of flowers that have not yet fertilized into fruit

145
Q

What three sweetners may be used in champagne?

A

RCGM/Beet sugar/Juice

146
Q

When does the CIVC set harvest yields

A

july

147
Q

What is Verre anglais

A

coal fired glass bottles made by Kenelm Digby

148
Q

name the three areas brought into champagne in 2018

A

Massif de st-thierry / Berru / valle de l’ardre - “petite montagne”

149
Q

what two rivers influence the vallee de la marne

A

surmelin / marne

150
Q

name three producers making a champagne aop wine not from Pinot noir, chard, meunier

A

Laherte Freres / Drappier / Rose de Jeaune (cedric bouchard)

151
Q

what is the soil of Vitryat and what portion of the Cotes des Blancs is the first to ripen?

A

Chalk / Montegueux

152
Q

Champagne grapes cannot be picked until the annual _______________________ is published. This dictates when the harvest is allowed to begin on a village-by-village, variety-by-variety basis.

A

ouverture de la vendange

153
Q

What is the average alcohol range for vin clair designated for NV wines? Tete de cuvee/vintage/special cuvees?

A

9.5-10% / 10.5-11%

154
Q

How does not de-stemming black grapes in Champagne affect the final must?

A

the fibrous material of the stems and stalks creates a network of canals through which the juice rapidly drains. This is particularly advantageous for black grape varieties, as it helps avoid coloration.

155
Q

How much is a marc of champagne grapes?

A

4,000 kg

156
Q

Why would a champagne maker runoff the first 50-65 liters of cuvee and declassify it a taille?

A

If the grapes are wet with rain or contain rot, or if no rain has fallen since they were last sprayed, quality-conscious producers will run off the first 50 to 65 liters of every marc into the taille and run on the cuvée for an additional equivalent amount, effectively upgrading the first 50 to 65 liters of taille.

157
Q

What is the term for the solids that settle to the bottom of a vat during debourbage?

A

Bourbes (particles of skin, stalk, pips, and more)

158
Q

Why would a champagne maker employ a double debourbage?

A

To use less Sulphur on the final wine

159
Q

What is the size of a champagne Pieces?

A

205L

160
Q

Explain what happened in champagne once stainless steel became/cement/ceramic (non-oak vessels) became the norm for initial fermentations.

A

This was at the same time that the Champenois adopted temperature-control technology (using it for new stainless steel vats and old concrete ones, too). The CIVC soon developed a bespoke malolactic fermentation cocktail that delivered exceptionally low volumes of diacetyl, which has a distinctly buttery aroma not considered appropriate for the classic style of Champagne. Malolactic fermentation became, for the first time, not just a style choice but a controllable style choice. This enabled Champagne’s chefs de caves to mitigate the loss of the textural effect from micro-oxygenation in oak vessels on a variable, year-by-year basis as they were decommissioned.

Exceptionally restrained malolactic fermentation contributes to textural creaminess. This is almost always carried out using neutral, low-diacetyl, low-VA strains of Oenococcus oeni. The higher the inoculation rate, the shorter the duration of malolactic fermentation, and the less diacetyl produced. Less diacetyl is also produced the longer a base wine is left on its lees prior to the second fermentation, because the yeast and bacteria break down diacetyl. For partial malolactic fermentation, the process must be stopped either through chilling or by adding SO2.

161
Q

Why are more Champagnes made with lower malolactic conversion percentages in the modern era (post 2015)

A

warmer temperatures combined with early ripening clones is making the textural effect of malo not needed to the same extent.

162
Q

Why must Champagne therefore be tartrate stable at the time of bottling?

A

because the crystals serve as nucleation points for CO2, which causes gushing on opening (as opposed to random gushing, which occurs only when a bottle has imperfections on its inner surface).

163
Q

How would a producer most effectively remove color from tailles made of Pinot Noir?

A

Active Carbon additives (premium producers would completely avoid every part of this practice.

164
Q

Wha makes up the final assemblage of the base wines in champagne?

A

Vin Clair / reserve wines

165
Q

What house stores their reserve wines in Magnums?

A

Bollinger

166
Q

Why would a house that oak ages their vin clairs keep reserve wines stainless steel?

A

To counter in the intensity of the vin clairs that will be the base of the current assemblage, the opposite is usually done to some degree for champagne houses who raise their vin clair predominantly in steel.

167
Q

Why would a champagne based heavily on reserve wines take longer to initiate autolysis?

A

Proteins drop out as reserve wines age on their lees, and that is an essential ingredient n starting/maintaining autolysis.

168
Q

In what two scenarios would producers in champagne use high stocks of reserve wines when they normally would not?

A

There have always been two situations when producers will use a significantly higher proportion of reserve wine than usual. One is in a particularly poor year, to bolster an otherwise weak base wine. The other is the extreme opposite, when a great vintage produces wines that are too distinctive and so imbued with the character of the year that a normal amount of reserve wine would have little effect.

169
Q

What is the third situation that has developed that is causing more use of reserve wines?

A

Recently, however, a third situation has developed: when hot years and early harvests produce base wines that require an exceptionally large proportion of reserve wine from a lighter, very recent year.

170
Q

Difference between a reserve perpetuelle and solera in champagne?

A

réserves perpetuelles or soleras are produced (primarily) by growers and a few houses. The terms are used synonymously, but some producers make a distinction and, in certain cases, keep and use both perpetuelles and soleras separately. An authentic solera is a true fractional-blending system, where exactly the same volume is removed and replaced with new wine each year. For a réserve perpetuelle, however, the proportion will vary each year according to the size of the crop, although the amount added must be the same as the amount withdrawn.

171
Q

Name three producers who produce a réserve perpetuelle

A

Robert Moncuit / Bereche / Selosse / Henriot / Jacquart

172
Q

How long does prise de mousse take to occuer?

A

three weeks to three months

173
Q

What two phases take place during the second fermentation of champagne, but also in every fermentation.

A

Aerobic and Anaerobic phases. In the aerobic phase, oxygen stimulates yeast growth. In the anaerobic phase, yeast cells enzymatically break down sugar molecules to alcohol and CO2 (and various by-products).

174
Q

How is most liquer de Tirage made and administered to base wines?

A

To ensure success, the yeast must go through three phases: activation (kick-starting from dehydrated form), assimilation (acclimatizing to high concentrations of sugar and alcohol), and proliferation (fully fermenting in bottle). First, for activation, the yeast is rehydrated with base wine diluted to around 7% ABV and a small amount of sugar. When half the sugar has been converted to alcohol by the yeast, it is added to undiluted base wine with a little more sugar; when half of that sugar has been consumed, the process is repeated, and this goes on until 5% of the volume of the base wine to be bottled has been achieved (assimilation). During this process, nitrogen and other nutrients might be added.

175
Q

Grams of sugar needed to create one atmosphere of pressure?

A

4 / champagne normally has 6 bars of rpessure

176
Q

Why is using the same yeast for the first and second fermentation a bad choice?

A

Prior to autolysis, the existing amino acid content is determined by the composition of the wine itself, while during autolysis the creation and consumption of amino acids differ according to the properties of the second-fermentation yeast and the timing of disgorgement. Since amino acids are the precursors to volatile aromatic compounds, the choice of second-fermentation yeast is important. Using the same yeast for both first and second fermentations is usually the worst choice of all, with excess levels of volatile acidity the most common result.

177
Q

Why is a wild ferment not practiced for the second champagne fermentation?

A

It would create volatile compounds and not be a strong enough ferment to finish autolysis.

178
Q

What is remise en cercles?

A

In the rare cases when the secondary fermentation is ineffective, or when a batch of wine is technically correct but a decision has been made not to commercialize, the wine must be returned to the vat and reblended. French winemakers call this procedure remise en cercles (return to hoops), a reference to the hoops around a wooden barrel.

179
Q

Why is a strong source of YAN required in the second champagne fermentation?

A

The second fermentation is conducted in a hostile, reductive environment. Some stress factors are similar to those found in the first fermentation, such as low pH and high acid content, but others are unique to bottle fermentations, such as very little oxygen availability, low nitrogen content, high CO2 pressure, and high alcohol. Under such stressful conditions, yeast cells require a guaranteed supply of nutrients to work well, yet the yeast assimilable nitrogen (YAN) and other yeast nutrients will be at an all-time low, having already been depleted by the first fermentation. It is therefore important to check whether yeast nutrients will be required when rehydrating yeast for assimilation and combining it with the liqueur de tirage.

180
Q

how much abv does the second fermentation make?

A

1.5%

181
Q

why would a champagne producer use dark amber glass? What is the most used glass color in champagne?

A

blocks the most overall light and UV - green (not as effective)

182
Q

what bottle sizes need not have ahd the wine in the bottle fermented in said bottle?

A

375 or smaller and 3L or more (filled via a tank/transversage methond or by decanting wine from 750ml/1.5L into them.)

183
Q

How does undergoing a second fermentation in magnum effect the aging of champagne?

A

pris de mousse takes on average 1 week longer as there is less O2 available and more sugar/wine in the bottle. So the second ferment can stutter to completion creating a longer and slower fermentation.

184
Q

What do yeasts convert into fruity esters in the second ferment in champagne?

A

amino acids

185
Q

What is bouchon de tirage? What secures it?

A

allowing second ferment and subsequent aging to happen under cork

agrafe (carrie 0 round opening to hook onto)

186
Q

when does autolysis begin?

A

This biochemical process begins two to four months after the second fermentation has finished, and its most active period usually ends after four or five years.

187
Q

what specifically happens during autolysis

A

yeasts decompose proteins into simpler amino acids, which are also in the wine prior to autolysis. Amino acids are essential precursors to many of the aromas that typify fine-quality Champagne. In autolysis, because amino acids are both created and consumed, with levels of each rising or falling continuously, the potential aromas are equally in a state of flux. This is why the date of disgorgement can have a profound effect on how a Champagne’s aromatic profile will develop.

188
Q

what is the first optimum time to disgorge for mousse retention?

A

18mo

189
Q

name three compounds made during autolysis / 3 compunds made by aging in oak

A

amino acids / esters / lactones / aldehydes / terpenic alcohols / proteins

lactones (amercian) / furfurals (french) / tannins (both) / volatile phenols (both - achieved mostly through toasting)

190
Q

why are long aged champagnes stored sur point?

A

So the yeast cells can create an antioxident barrier and so that any yeasts left alive can consume any incoming oxygen.

191
Q

what is a remueur or manipulateur?

A

Moving from bottle to bottle, the remueur or manipulateur swiftly performs two operations on each bottle: oscillating it clockwise and counterclockwise, leaving each bottle a final turn to the left or right of maybe an eighth of a revolution (to ensure that the sediment settles on a different section of the bottle’s inner surface)

192
Q

What is a coup de poignet?

A

Some remueurs perform the oscillation and tilting in two separate operations, while others combine the two in what is known as a coup de poignet,

193
Q

what champagne bottle storage/aging system encourages more autolysis?

A

sur latte

194
Q

cork aged champagne willl likely be disgorged how?

A

à la volée

195
Q

three main ingredients in the liqueur d’expédition.

A

sugar (unless it is for a brut nature), base wine, and SO2

Ascorbic acid, citric acid, spirit,

196
Q

Why would you include spirit in your liqueur d’expédition.

A

because you are making a sweet style abd are trying to increase abv/balance the sugar without going over the volume limitations

197
Q

What is jetting and what is the purpose?

A

A process in which a micro-spray of water and SO2 are added to a recently disgorged wine that causes foaming and the expelling of air before bottling - allows for less sulfer useage.

198
Q

What is a plaque and what is the purpose?

A

a plaque, is pushed onto the top of the protruding portion, it molds the cork into its iconic mushroom shape. The plaque is necessary to protect the cork from the wire cage (muselet or, in full, muselet de fil de fer) that is used to secure the cork against the internal pressure of the bottle.

199
Q

what are rondelles

A

What is perceived today as the classic Champagne cork consists of an agglomerate body faced with one, two, or (occasionally) three pure cork disks (also known as mirrors or rondelles)

For economy, the disks were stamped perpendicular to the bark—rendering this closure fatally flawed. The shaft of a regular cork is cut parallel to the bark to ensure the lenticels (raised pores in woody plants that allow for gas exchange) are kept horizontal to the width of the cork, not its length. The purpose of lenticular channels is to permit both an ingress of O2 through the cork bark to the tree’s interior and an egress of CO2. With lenticels horizontal to the width, a regular still-wine cork is almost completely impermeable. Yet in sparkling-wine disks, the lenticular airways form a network running from one end of a cork to the other, almost guaranteeing its permeability.

200
Q

what are the serre and retrus in champagne

A

serre: multiple pressings
retrus: breaking up of press cake (usually haoppens three times)

201
Q

Ratafia needs to be released under what geographic designation?

A

Vin de france

202
Q

what two vine training systems are used in grand crus ?

A

Cordon and Chablis

203
Q

First vintgae of champagne salon and most reecent

A

1905 / 2013

204
Q

when was salon made in the 90’s/ 00’s / 10’s

A

1990 /1995 / 1996 / 1997 / 1999

2002 / 2004/ 2006 / 2007 / 2008

2012 / 2013

205
Q

Max % of ratafia that may be amde

A

6%

206
Q

where is mount granier?

A

in the chartreuse mountains and affects arbin

207
Q

what is produced in the commune of aiguenoire

A

chartreuse

208
Q

first single parcel champane that was made?

A

Champagne tarin - clos de chapitre (the name before krug bought it)

209
Q

best vintages for champagne in the 1980s 90s

A

82 /85 / 88
90 / 95 / 96 / 97

210
Q

champagne has strict guidelines for what viticultural activity

A

pruning

211
Q

what is the auto pressurasge

A

the first 100L of free run tossed for being dirty

MS/Advanced Somm Studies (214 decks)

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