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Champagne > Detail > Flashcards

Detail Flashcards

1
Q

What is the method of making champagne called?

A

Method Champenoise

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2
Q

Who was Dom Perignon?

A

Celler master at Abbey of Hautviller from 1668-1715.
Did not invent Champagne
Contributed to the modern champagne process and assemblage.
Tried to Eliminate the probablity of refermentation.

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3
Q

What is Mousseaux?

A

Sparkling or Effervescent

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4
Q

What terminology started due to the unpredictablity of sparkling wine in its early years, is still in use today?

A
  1. Petillant
  2. Demi-Mousseaux
  3. Grand-Mousseaux
    All define the level of effervescence used today in other sparkling wine regions outside of champagne.
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5
Q

What is oldest champagne house still in use today?

A

Gosset (1584) however they began with still wine.

Ruinart dates back to 1729 in champagne production.

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6
Q

Who is the widow Cliquot? What did she pioneer in champagne?

A

Madame Barbe-Nicole Ponsardin

Process of riddling (remuage) and Degorgement

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7
Q

Who was the process of chaptalization named for?

A

Jean-Anotonie Chaptal. He indentified the relationship between sugar and fermentation in 1801.

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8
Q

How did Madame Ponsardin and Jean Antonie Chaptal’s discoveries lead to our modern champage?

A

The riddling and disgorgement allowed for the removal of yeasts to control the second; and understanding of sugar + yeast in fermentation led to precise dosage to create bottle pressure to make bubbles without causing bottles to explode.

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9
Q

Who produced the first Brut champagne?

A

Pommery 1874

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10
Q

Who is the mediator between champagne houses and the growers?

A

CIVC

Comite Interprofessional du vin de Champagne

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11
Q

Soil of Champagne?

A

Belemnite chalk

Absorbs and retains heat to protect vines from the cold nights, also excellent drainage

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12
Q

What is another great aspect of the chalk soils of champagne?

A

Easy to dig elaborate tunnels and caves for storing wine. Provides a perfect storage environment of 53-54f for millions of bottles

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13
Q

Dominant soil type in Aube, to the south in Champagne?

A

Clay

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14
Q

What is the % breakdown of champagne’s three grapes?

A

Chardonnay : 30%
Pinot Meunier: 32 %
Pinot Noir: 38%

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15
Q

4 other varietals are allowed in Champagne AOP; but hardly found?

A

Pinot Blanc Vrai
Arbane
Pinot Gris
Petit Meslier

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16
Q

What are the four prunning methods in Champagne?

A
  1. Cordon de Royat (Pinot Noir)
  2. Taille Chablis (Chardonnay)
  3. Valle de la Marne
  4. Guyot
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17
Q

What is a marc of grapes in Champagne?

A

A traditional basket press holding 4,000 kgs.

The must limit is no more than 2,550 liters per marc- to prevent over pressing and extracting bitterness.

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18
Q

How many villages are permitted to grow grapes for champagne?

A

357 (increased from 319 in 2009 to meet amrekt demand)

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19
Q

The five districts of Champagne?

A
  1. Montage de Reims
  2. Valle de la Marne
  3. Cote de Blanc
  4. Cote de Sezzane
  5. Cote des Bars (The Aube)
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20
Q

Pinot Noir dominated districts?

A

Montage de Reims & Cote des Bars (the Aube)

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21
Q

Chardonnay dominated districts?

A

Cote de Sezanne and Cote des Blancs

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22
Q

Pinot Meunier dominated champagne?

A

Valle de La Marne - frost prone district- the grape buds late and ripens early

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23
Q

Vieyard orientation of Champagne.

A

South and North facing slopes.

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24
Q

What is the cru ranking system in Champagne? How many Grand and Premier Crus?

A

Echelle de Crus - status is awarded to the enitre village, not just individual vinyards or properties.
17 Grand Crus
42 Premier Crus

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25
Q

What is blocage and Deblocage?

A

The RESERVE and RELEASE of wine stocks for future use - regulated by CIVC in Champagne. Safeguards the quality from vintage to vintage in Champagne.

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26
Q

How does the Echelle de Crus work?

A

A percentile rating (minimum of 80%). Only those rated 100% are grand cru ad 90-99% premier crus.

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27
Q

What are the 2 villages with 99% rating?

A

Mereuil-sur-Ay in Valle de la Marne

Tauxieres in Montagne de Reims

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28
Q

What did the Echelle % originally set?

A

The % price (set by CIVC) paid for Grapes. A Grand cru vineyard would recieve 100% of the price. All other vineyards would recieve their designated %.

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29
Q

What is the set of initails followed by a number on a champagne bottle?

A

The Matriculation Number.

It is set by the CIVC: a code assigned to each producer, preceded by a set of initials that denote the type of producer.

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30
Q

What is an NM Champagne producer?

A

Negociant Manipulant.
A house that purchases grapes and or base wine from growers and smaller houses. Some of these may own a significant number of vineyards, others none at all. Large hoses with most international presence are in this category.
Manipulant = handling.

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31
Q

What is an RM producer?

A

Recoltant Manipulant : Grower-producer. Champagne made from Estate grown fruit. 95 % must originate from their own vineyards.

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32
Q

What is a CM producer?

A

Cooperative Manipulant. A growers coopoerative that produces the wine under a single brand. Growers don’t sell, they work to produce one label.

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33
Q

What is an RC producer?

A

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

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34
Q

What is an SR producer?

A

Societe de Recolants: A firm (not cooperative) set up by a union, usually of related growers, who share resources to make their wines and collectively market several brands.

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35
Q

What is an ND producer?

A

Negociant Distributeur: The middleman company that distributed Champage it does not make

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36
Q

What is an MA producer?

A

Marque D’Acheteur. “Buyer’s own brand” often large supermarket or restaurat chain purchases champagne and sells under its own label.

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37
Q

What is the vin de cuvee in Champagne?

A

The first 2,050 liters of the press (Pressed from the 4000 kg marc)

*only 2,550 liters may be pressed from the 4000 kg marc

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38
Q

What is the vine de taille?

A

The last 500 liters of the press

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39
Q

What is usually done with vin de taille?

A

Lesser quality component; usually richer in pigment color and is often sold off - sometimes used as a structural eleement in a blend.

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40
Q

What is the third extraction of the pressing of Champagne?

A

Rebeche - required by law and must comprise 1-10% of the total. Used for distillate - not allowed to be added in Champagne.

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41
Q

What is the setting, usually 8-15 hours, of the grape must after pressing in Champagne called?

A

Debourbage

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42
Q

What are the remaining solids of the grape must in Champagne called (before being racked off to ferment)

A

Bourbes

43
Q

What is Vin Clairs?

A

High acid base wine resulting from the first fermentation in Champage - usually about 11 % alcohol.

44
Q

When, if at all, do champagnes go through malolactic fermentation?

A

After the primary fermentation into vin clairs.

45
Q

What are the three methods of clarification used after malolactic fermentation?

A

Fining
Filtering
Centrifuge

46
Q

When are champagne base wines blended?

A

They are allowed to rest and mellow untill late Feb-March in the barrels. They are then tasted and old vintages are used to blend to add richness and complexity.

47
Q

What is Liquer de Tirage?

A

Mixture of still wine, yeast and sugar added to the assemblage of still base wines in the bottle to ignite the second fermentation.

48
Q

What is the French name for the secondary fermentation?

A

Prise de Mousse

49
Q

What is the name of the plastic capsule that will capture the sediment during remuage?

A

Bidule

50
Q

Secondary fermentation: How long? % of alcohol added? Pressure?

A

Around 8 week
1.2-1.3 %
5-6 atmosphere pressure

51
Q

What is the breakdown of dead yeast cells called?

A

Autolysis

52
Q

Minimum aging required non-vintage champagne?

A

12 months sur lie

53
Q

What is the French term for Riddling?

A

Remuage. The manipulation of the yeast into the Bidule in the neck of the bottle.

54
Q

What are the two methods of remuage?

A

Pupitre - A shape froms with angled holes for bottle necks - Mme Cliquot’s invention

Gyropalate - Automated, hold 504 bottles adapted from Spanish invention, most houses use this method.

Prestige cuvee will still riddle by hand

55
Q

One champagne house that disgorges wine only to order?

A

Bollinger

56
Q

What is sur pointe?

A

Positioning the bottles upside down after riddling for a period of time prior to disgorgement

57
Q

What is added to wine post degorgement?

A

Dosage or Liquer d’expedition - a mixture of still wine and sugar syrup - amount of sugar will determine the champagne style;

58
Q

What is the margin of error in champagne levels?

A

+/- 3g/l

59
Q

Sweetness level from driest to sweetest

A 
Extra brut
Brut
Extra dry
Sec
Demi-sec
Soux
60
Q

What is the name of the wire cage?

A

Mouselet - uses six half twists

61
Q

How long must non-vintage champagne remain in the cellar prior to release?

A

15 months (including 12 months on sur lie)

62
Q

How long do vintage champagne age in the cellar prior to release?

A

36 months - usually much longer for premier cuvees.

63
Q

When is the transfer method of champagne allowed to be used in Champagne?

A

For bottles larger than a Jeroboam and smaller than half bottle.

64
Q

What is the transfer method?

A

Transvasage - remuage is unnecessary. The wine is disgorged into pressurized tanka and filtered. Dosage is added and transferred to a clean bottle under pressure.

65
Q

What is the 18L bottle called in Bordeaux?

A

Melchior

66
Q

8 styles of Champagne

A 
Non vintage
Vintage
Blanc de Blancs
Blanc de Noir
Prestige Cuvee (tete de cuvee)
Single Vineyard Champagne
Special club prestige cuvee
Rose Champagne
67
Q

Non vintage Champagne

A

House signature style, blended from old vintages to ensure consistency. 3/4th of the market.

68
Q

Vintage Champagne

A

100 % must be from that vintage, but a max of 80% of the vintage may be used for vintage champagne.
Better houses only declare in great years

69
Q

Blanc de Blanc

A

“White from White” - 100 percent Chardonnay

70
Q

Blanc de Noirs

A

White from Black - from Pinot Noir or Meunier.

71
Q

Prestige Cuvee (tete de cuvee)

A

Usually finest and most expensive bottling of that house. Usually vintage and aged several years, using only traditional methods.

72
Q

Single Vineyard champagne

A

Produced by large houses, or smaller grower-producer, may or may not be prestige cuvee. Usually carry vintage but not required to.

73
Q

What is the best known single vineyard champagne?

A

Phillipponnat’s Clos de Goisses. Original release in 1935…comes from one of the few walled vineyards in the region.

74
Q

Special Club Prestige

A

Originated in 1971 - over 2 dozen producers banded together to produce prestige cuvees through identical packaging, lacking marketing and budget. These wines are always vintage, and estate bottled meant to represent the pinnacle of each individual growers style. Only open to Recolant Manipulant

75
Q

Rose Champagne

A

Vintage, NV and prestige styles. Typically blended, rather than Saignee. Usually most expensive and rarest in house’s bottling.

76
Q

What is different about the Rose’s champagne in Champagne vs rose in other AOP’s

A

Champagne AOP is the only region that allows rose to be produced by blending, rather than Saignee method.

77
Q

What are the sill wines of Champagne?

A

Coteaux Champenois - red, white, rose

Rose de Riceys - 100% PN rose wines produced in Les Riceys (a village in Aube)

78
Q

What are the 7 AOPs that produce Cremant method traditionelle wines in France?

A 
Cremannt de Bordeaux
Cremant de Bourgogne
Cremant de Loire
Cremant de Limoux
Cremant de Die
Cremant de Jura
Cremant d'Alsace
79
Q

6 other sparkling producing regions other than Cremant?

A 
Vouvray
Montlouis-sur-loire
Saumur
Vin de Savoie
Seyssel
Blanquette de Limoux
80
Q

2 Italian regions producing method traditionelle sparkling wines?

A

Franciacorta

Oltrepo Pavese Metodo Classico

81
Q

German and Spanish sparkling wines in traditional method

A

Cava

Sekt

82
Q

Method Ancestrale

A

Aka Method Rural
Oldest and most rudimentary method, single fermentation begins in tanks and is bottled before fermentation is complete - second fermentation. No liqueur de tirage needed & dosage not allowed.

83
Q

Charmat Process

A

Aka Cuvee Close/Tank Method
It is quicker and cheaper, secondary fermentation takes place in a pressurized tank over a matter of days. When pressure is achieved, wine is chilled to kill yeast and then filtered and bottled with dosage (no substantial contact with lees)

Bubbles are bigger and coarses; preffered for wines emphasizing fruit characterstics such as Asti DOCG and Prosecco.

84
Q

Continuous Method

A

Aka Russian Continuous Method
Developed in USSR- similar to tank method, but the base is pumped through interconnected continous tanks while undergoing second fermentation.
LDT is constantly added and lees accumulate in the first several tanks, offering a high degree of Autolysis flavor than standard tank method.

Majority of Sekt is produced by this method or traditional tank method.

85
Q

Crobonation for sparkling wine

A

Cheapest method. Carbonation is injected into still wines, buddles are not integrated at all and fade quickly, extremely low quality.

86
Q

What grape has the highest acerge in Champagne?

A

Pinot Noir

87
Q

Most southern region of champagne?

A

Aube

88
Q

Name a region that does not produce a Cremant wine?

A

Provence

89
Q

Where is Rose de Ricey AOP

A

Cote de Bars

90
Q

Where is the village of Abonnay?

A

Montage de Reims

91
Q

By what method are Bugey Cerdon AOP wines made?

A

Method Ancestral

92
Q

What is the old method of shaking bottles to keep sediment from sticking?

A

Pointage

93
Q

Which is the dominant grape in Blanquette de Limoux?

A

Mouzacis

94
Q

Which village was elevated to Grand cru status in 1985?

A

Verzy

95
Q

What is the name of the second crop, usually left on the vine at harvest in Champagne?

A

Bouvreux

96
Q

What is the name of the position bottles are kept prior to remuage?

A

Sur latte - horizontal

97
Q

What are the two premier cru villages rated 99% in echelle de cru?

A

Tauxieres and Mareuil-sur-Ay

98
Q

When was the CIVC established?

A

1941

99
Q

What are the two types of chalk found in champagne?

A

Belemnite and Micraster Chalk

100
Q

Grand Cru villages of Montagne de Reims?

A 
Sillery
Puisieulx
Beaumont-sur-Vesle
Versenay
Mailly
Verzy
Louvois
Bouzy 
Ambonnay
101
Q

Grand Cru villages in Valle de la Marne

A

Ay

Tours-sur-Marne

102
Q

Grand cru villages of Cote des Blanc

A 
Chouilly
Oiry 
Cramant 
Avize
Oger
Le-Mesnil-Sur Oger
103
Q

Name 2 regions of champagne without any Grand Cru villages

A

Cote de Sezzane

Cote de Bars

104
Q

Name the 5 villages elevated to Grand Cru status in Champagne in 1985

A 
Verzy - MDR
Chouilly - CDB
Oiry - CDB
Oger - CDB
Le Mesnil-Sur-Oger - CDB

Champagne (4 decks)

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