Champange

Question 1

Récoltant Manipulant?

Name 2 producers

Answer 1

A grower-producer who makes Champagne from estate-grown fruit. 95% of the grapes must originate in the producer’s own vineyards.
(Chartogne-Taillet, Guy Lamandier, Selosse, Paul Bara)

Question 2

Négociant Manipulant?

Name 2 producers

Answer 2

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.
(Moët et Chandon, Louis Roederer, Veuve Clicquot Ponsardin, Billecart-Salmon, Lanson, Taittinger, Pol Roger)

Question 3

Name 2 NM producers that fall under the luxury conglomerate LVMH?

Answer 3

Moët et Chandon, Louis Roederer, Veuve Clicquot Ponsardin, Billecart-Salmon, Lanson, Taittinger, Pol Roger,

Question 4

Coopérative Manipulant?

Name a producer?

Answer 4

A growers’ co-operative that produces the wine under a single brand.
(Nicolas Feuillatte, Jacquart, Mailly)

Question 5

Récoltant Coopérateur?

Name a producer?

Answer 5

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

Question 6

Société de Récoltants?

Name a producer?

Answer 6

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.

Question 7

Négociant Distributeur?

Answer 7

A middleman company that distributes Champagne it did not make.

Question 8

Marque d’Acheteur?

Answer 8

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

Question 9

Jeroboam

Answer 9

3L, 4 bottles, 20 glasses

Question 10

Magnum

Answer 10

1.5L, 2 bottles, 10 glasses

Question 11

Solomon

Answer 11

18L, 24 bottles, 121 glasses

Question 12

Nebuchadnezzar

Answer 12

12L, 20 bottles, 101 glasses

Question 13

Balthazar

Answer 13

12L, 16 bottles, 80 glasses

Question 14

Salamanazar

Answer 14

9L, 12 bottles, 60 glasses

Question 15

Methuselah

Answer 15

6L, 8 bottles, 40 glasses

Question 16

Rehoboam

Answer 16

4.5L, 6 bottles, 30 glasses

discontinued in 1989

Question 17

What did Louis XV contribute to the champagne advancement?

Answer 17

Removed restrictions on transportation bottles that had previously held back Champagne sales.
This moment marked the beginning of the modern Champagne trade.

Question 18

Who introduced the modern wine bottle from England? (the stronger coal burning glass)

Answer 18

Kinelm Digby

Question 19

What Champagne house produced the first brut style?

Answer 19

Pommery

Question 20

What did Louis Pasteur contribute to the Champagne advancements?

Answer 20

His work elucidated the truth behind fermentation and the relationship between sugar and yeast.

Question 21

How many communes (villages) produce Champagne?

Answer 21

357

Question 22

What are the (5) departments of Champagne viticole?

Answer 22

Aube 
Aisne
Marne 
Haut-Marne
Seine-et-Marne

Question 23

When was the CIVC established?
What does it stand for?
Why was it founded and what’s it function today?

Answer 23

regulatory body responsible for mediating relations between growers and producers, oversees the production methods and promotion of Champagne. The CIVC regulates the size of harvests, authorizes blocage and deblocage—respectively the reserve and release of wine stocks for use in future vintages
Comite Interprofessional du Vin de Champagne
To Mediate btw the larger Champagne houses and the # of small growers from whom they buy grapes

Question 24

What parallel does Champagne align with?

Answer 24

48th

Question 25

Where was the discovery of remuge/riddling to remove unwanted yeast in the bottle following secondary fermentation found?
Who?

Answer 25

Veuve Clicquot Ponsardin

Antoine Miller

Question 26

What contribution did Jean Baptise Francois add to the Champagne advancement?

Answer 26

The Suere-Oenometre (wine sugar meter)
Allowing Champagne makers to more accurately add the right amount of sugar to the wine to make it sparkle with less risk of the bottle exploding.

Question 27

Who established the CIVC in 1941?

For what purpose?

Answer 27

Robert-Jean de Vogue
A broad consortium of growers producers and shippers representing Champagne and protecting the regions interest in the face of Nazi occupation.

Question 28

What does the Echelle es Crus translate to in English and what was it original purpose?
Purpose today?

Answer 28

“Ladder of Growth”

Originally, rated Champagne villages and regulated the value of grapes produced in each village which represents the max price a grower could get paid for. Every grower in a village would be paid the same price for their grapes, but TODAY the CIVC supervises the exchange between the growers and Champagne house on an individual basis to promote fairness.

Question 29

T/F: Champagne is the only AOC not having to state AOC on the label

Answer 29

True

Question 30

99% of all 1er crus

Answer 30

Mareuil sur Ay (Vallée de Marne)

Tauxières (Montagne de Reims)

Question 31

Describe the prunning methods in Champagne and which grape they are most appropriate for.

Answer 31

Cordon de Royat (PN): requires the short prunning of the spurs on one long cordon; helping. the wine retain a higher degree of permanent wood to help it resist frost.
Taille Chablis (CH): promotes longer canes with more fruit buds encouraging a good balance of vigor/productivity. Also a higher degree of wood.
Vallee de la Marne (PM) similiar to guyot
(Guyot- all grapes: used in the most highly frost prone areas.)

Question 32

What are the viticultural hazards of Champagne?

How do they effect the vine?

Answer 32

Frost: can affect the vine during bid break and flowering limits yields
Excessive Rain: can dilute grapes and/or promote the spread of fungal disease.
Hail damage: leaves and grapes disrupting photosynthetic cycle of vine and rupturing grape skins leaving the fruit vulnerable to fungal infection and spread of disease.

Question 33

List the following steps of Methode Champenoise.
Bottling                                        
Pressing                                        
Primary Fermentation
Malolatic Fermentation
Remuage
Liqueur de Tirage
Assemblage
Clairification
Debourbage
Liqueur d'Expedition
2nd Fermentation
Autolysis

Answer 33

Pressing
Debourbage (settling)
Primary Fermentation (base wine)
Malolatic Fermentation (base wine)
Clarification
Assemblage
Liqueur de Tirage
2nd Fermentation (in bottle)
Autolysis
Remuage
Liqueur d'Expedition
Bottling

Question 34

Pressing of Champagne grapes occur in (3) seperate steps.
What are the names of the 3 pressing?
How are they different from each other (volume)
How are they used in the production process?

Answer 34

Vin de Cuvee: (first 2050L) most free run juice {also 3 pressing of this the best “coeur de cuvee”}
Vin de Taille: (following 500L): usually richer in pigment and tannin with less magic/tartaric acid, which from the