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Champagne Master > Chapter 3 - Winemaking > Flashcards

Chapter 3 - Winemaking Flashcards

1
Q

What is the annual yield called?

A

Rendement d’appellation Champagne

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2
Q

When is the yield set?

A

Every year at a meeting in mid-summer

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3
Q

Who sets the yield?

A

The Comité Champagne with representatives from the Growers, négociants and the co-ops

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4
Q

Are grower/producers allowed to harvest any more than the yield?

A

Yes. For the reserve program.

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5
Q

What is the stockpile of reserve wine called?

A

Réserve Individuelle.

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6
Q

Can the reserve be used immediately?

A

No. It is not authorised for AOC champagne production until the CIVC says so.

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7
Q

What is the “réserve de déblocage”?

A

Unblocked reserve

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8
Q

What is the “libre”?

A

The combination of the annual yield and the unblocked reserve.

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9
Q

What is one Marc?

A

4000kg and 2550 litres

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10
Q

What is the weight of one Marc?

A

4000kg

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11
Q

How many litres in the Cuvée?

A

2050 litres

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12
Q

How many litres in the Premier Taille?

A

500

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13
Q

What is the DPLC?

A

Dépassement du Plafond Limite de Classement. Extra vinified grapes given to a distillery for the production of Marc du Champagne or vinegar.

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14
Q

The whole village is ranked in Champagne. True or false?

A

True.

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15
Q

When was the échelle des crus dismantled?

A

2003

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16
Q

What are other producers around the world required to call their production method (following the same steps as champagne)?

A

Traditional Method - Méthode Traditionnelle.

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17
Q

What is the old/original method of production called?

A

Rural method/ancestral method.

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18
Q

What is the “ban des vendanges”?

A

The Harvest date.

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19
Q

What is the maximum duration for the harvest?

A

Three weeks.

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20
Q

What is the minimum potential alcohol level required to harvest grapes?

A

9%

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21
Q

What two conditions can exceptions be given for harvesting early?

A
  1. The crop is already at 10% potential alcohol.
  2. Disease pressure.
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22
Q

Why is the level of Gluconic acid important?

A

It is used to measure the extent of rot in the vineyard at the time of harvest

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23
Q

How are grapes harvested?

A

Hand-harvested by law.

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24
Q

In what form are the grapes picked from the vines?

A

Whole, undamaged clusters.

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25
Q

Who weighs the crop?

A

A Peseur.

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26
Q

Who records the weight?

A

An écrivain (scribe) or comptable (bookkeeper)

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27
Q

What is a “carnet de pressoir”?

A

A logbook.

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28
Q

How are grapes pressed?

A

Whole cluster pressed.

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29
Q

Name three press types.

A
  1. Traditional (basket)
  2. Pneumatic
  3. Coquard
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30
Q

What is the maie and what is the mouton?

A

The top and bottom halves of a coquard press.

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31
Q

What is “retroussage”?

A

To “tuck up” the pressed grapes in the center of the press.

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32
Q

What is débourbage”?

A

Juice settling after pressing to allow particulates to fall out of solution.

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33
Q

What is the unit of measuement for the turbidity of the juice?

A

NTU’s (Nephelometric Turbidity Units)
(measures the quantity of solids - usefull measure of ageability?)

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34
Q

What is a “bêche plate”?

A

A device for cutting up the compressed Marc for the last pressing.

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35
Q

When is chaptalization carried out?

A

After débourbage and before and sometimes during fermentation.

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36
Q

At what temperatures does the first fermentation take place?

A

Between 15-21c

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37
Q

What is “assemblage”?

A

Blending

38
Q

When does blending take place?

A

A some point between January and March.

39
Q

What is malolactic fermentation?

A

The conversion of harsh malic di-acid into the softer lactic mono-acid.

40
Q

How is MLF Blocked?

A
  1. Sulphur Dioxide + Low temperature (MLF can only occur above 68F).
  2. Filtering
  3. ML inhibiting enzyme (Lysozyme)
41
Q

What is “bâttonage”?

A

Stirring the lees to add complexity. This is an oxidative technique.

42
Q

What can be blended?

A
  1. Terroir
  2. Grape variety
  3. Vintage
  4. Reserve wines.
43
Q

What is “fining”

A

Fining is a process carried out to improve clarity and stability in wine. A fining agent is used, either gelatin or bentonite. Care must be taken not to deprive yeasts of nutrients during the second fermentation.

44
Q

What is “cold stabilisation”?

A

The wine is chilled down to around -2 -3c and seeded with cream of tartar. Tartaric acid and potassium is forced out of the wine and falls to the bottom of the tank. It is then removed.

45
Q

What is “prise de mousse”

A

The second fermentation - “seizing the foam”.

46
Q

When can bottling take place?

A

Not before January 1st following the harvest.

47
Q

Liqueur de tirage contains what?

A

1.Cultured or indigenous yeast
2. Cane or beet sugar
3. Yeast nutrients (nitrogen and O2)
4. Riddling agent (bentonite clay).

48
Q

How much added sugar will create 1 atm of pressure in the bottle.

A

4g/l

49
Q

What is the maximum amount of sugar that can be added to the liqueur de tirage?

A

27g/l

50
Q

What temperature does the second fermentation take place at?

A

Between 10-12c

51
Q

How long does the second fermentation take?

A

On average, 30 days. Although it can be significantly longer or shorter.

52
Q

What are the byproducts of the second fermentation?

A
  1. Alcohol
  2. CO2
  3. Heat
53
Q

What process happens after the 2nd fermentation?

A

Autolysis.

The yeast settles out of solution and decomposes.

54
Q

What is the minimum ageing period for champagne?

A

15 months for NV champagne (12 months in contact with lees)

36 months for vintage champagne.

55
Q

Name two bottle closures used for the 2nd fermentation.

A
  1. Crown cap
  2. Cork and staple
56
Q

“Poignetage” is the process of……?

A

Moving the bottles throughout the ageing process to prevent the lees from adhering to the glass.

57
Q

How long before autolysis flavours are noticeable?

A

8-10 months

58
Q

Are yeast lees anti-oxidants?

A

Yes

59
Q

Why is there a long maturation process for champagne?

A
  1. Autolysis
  2. Style
  3. Adding value
  4. Complexity
  5. Stock management
  6. Legality
60
Q

When is the most active period for autolysis?

A

18 months to four years after fermentation.

61
Q

Yeasts break down into……

A
  1. Amino Acids
  2. Peptides
  3. Mannoproteins
  4. Glucan
  5. Nucleotides/nucleosides
62
Q

What is “remuage”

A

Riddling

63
Q

What is a gyropalette?

A

An automated riddling machine.

64
Q

“Sur pointe” is ……

A

Storing the bottles neck down.

65
Q

A “bidule” is…?

A

A collection vessel for the sediment when disgorging.

66
Q

Name the levels of sweetness.

A
  1. Brut Nature
  2. Extra Brut
  3. Brut
  4. Extra-Sec
  5. Sec
  6. Demi-Sec
  7. Doux
67
Q

How much sugar is in each sweetness level?

A
  1. 0 - 3g/l
  2. 0 - 6g/l
  3. 0 - 12g/l
  4. 12 - 17g/l
  5. 17 - 32g/l
  6. 32 - 50g/l
  7. 50g/l
68
Q

How much of the volume of the wine is “dosage”?

A

Up to 1%

69
Q

What is “jetting”?

A

Jets keep the bottle foaming until the cork is inserted to reduce the amount of oxygen entering the bottle. This can reduce bottle variation.

70
Q

Does “dosage” have to contain the same vintage year as the vintage being made?

A

No. This allows the winemaker a chance to improve the wine at this stage. (As with “jetting”).

71
Q

What can “dosage” contain?

A
  1. More of the same wine.
  2. Sugar
  3. Reserve wine. (Different styles)
  4. SO2
72
Q

Describe “Maillard Reactions”.

A

Amino acids (from the yeasts) interact with sugars to create flavour compounds.

73
Q

Do “Maillard Reactions” occur before or after disgorging?

A

After. Although they can happen before to a very small extent.

74
Q

Will a “Brut Nature” undergo Maillard reactions?

A

No, because no sugar is added.

75
Q

What are the signature flavours of Maillard Reactions in champagne?

A
  1. Brioche
  2. Choux pastry
  3. Toasted puff pastry
76
Q

Name two House N/V’s that are Pinot Noir dominant.

A
  1. Drappier
  2. Bollinger

+ Veuve Clicquot, Lanson, Ruinart

77
Q

Name two House N/V’s that are Chardonnay dominant.

A
  1. Jacquesson
  2. Laurent-Perrier
78
Q

Name two House N/V’s that use relatively equal amounts of all three main grapes.

A
  1. Pol Roger
  2. Pommery
79
Q

Name factors that determine house style.

A
  1. Reductive - Oxidative
  2. Youthful - Age complexed
  3. Role of reserve wine
  4. Oaked - unoaked
  5. Varietal composition
  6. MLF - No MLF
  7. Level of dosage (or not)
80
Q

Name two Houses that do not use MLF

A
  1. Alfred Gratien - Brut N/V
  2. Gosset - Grand Réserve N/V

Louis Roederer Cristal

81
Q

Name two Houses that use 100% MLF

A
  1. Bollinger - Special Cuvée
  2. Moët et Chandon - Brut Impérial

+ Drappier, Pol Roger

82
Q

Who is credited with the first “dry” champagne?

A

Pommery.

83
Q

Name two reductive N/V champagnes

A
  1. Laurent-Perrier
  2. Ruinart
84
Q

Name two oxidative N/V champagnes.

A
  1. Jacquesson
  2. Bollinger
85
Q

Name two champagnes that use very young reserve wines.

A
  1. Moët et Chandon
  2. Gosset

+ Ruinart

86
Q

Name two champagnes that use older reserve wines.

A
  1. Charles Heidsieck
  2. Veuve Clicquot

+ Louis Roederer

87
Q

What is the percentage of production of NV Brut for most champagne houses?

A

80-90%

88
Q

Name two houses that use oak for Brut N/V

A
  1. Bollinger
  2. Alfred Gratien
89
Q

Name two houses where oak is used but hardly noticeable

A
  1. Drappier
  2. Ruinart
90
Q

What are the factors when setting the yield?

A
  1. Expected size of that year’s harvest
  2. Predicted demand/sales of champagne.
  3. Previous year’s sales.
  4. Amount of reserve wine stocks already in the cellars (av of three years is ideal).

Champagne Master (7 decks)

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