FR: Champagne Flashcards

Question

Reims Premier Cru villages

Answer 1

25 total 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

Answer 2

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

Answer 3

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

Answer 4

1971 24 current members

Answer 5

Moussé Fils Rosé

Answer 6

2013 2012 2008 2007 2006 2004 2002 2013 is the 44th release in 120 years

Answer 7

1999 1997 1996 1995 1990

Answer 8

max 2.5 square meters per vine winds up around 8,000 vines / hectare

Answer 9

Chablis (used for Chard), Cordon de Royat (used for PN), Vallée de la Marne (allowed for Meunier only), Guyot (simple or double)

Answer 10

for every 4000kg harvested in a hectare, the max yield 25.5 hl = 2550 Liters per 4000kg of grapes if a producer harvests 20,000 kg from a hectare, they may yield a max of 125 hl = 12,500 liters press yield this is based on the capacity of the traditional Coquard basket press (4000 kg)

Answer 11

Marne (66% of Champagne’s vineyards), Aube (23%), Aisne (10%), Haute-Marne (0.002%), and Seine-et-Marne (1%).

Answer 12

extraction is limited to 102 liters from 160 kg of grapes 2550 liters from 4000 kg (a marc)- 4000kg is used because it is the capacity of the Coquard press, the traditional press used in Champagne

Answer 13

the Coquard press can hold up to 4000 kg of grapes and yields 2666 liters of juice 2050- cuvée 500 - taille 116 - rebeche

Answer 14

the first 2050 liters from the press this portion of the press is the best because they are lower in tannin, lighter in color, and higher in acid than the rest of the wine that follows

Answer 15

the 500 liters after the vin de cuvee

Answer 16

Rebêche, must account for 1-10% of total, it is used for distillate

Answer 17

After pressing, the juice is allowed to settle (débourbage) at a cool temperature for 12-24, so that remaining solids (bourbes) in the must can be removed by racking prior to fermentation. some producers will perform a second débourbage, which reduces the need for sulfur

Answer 18

small cask- 205 liters in size vin de cuvée = 10x 205 liter casks

Answer 19

Champagne AOC in 1927: 46,000 hectares (407 villages) Champagne AOC in 1951: 34,000 hectares (302 villages) Champagne AOC in 2019: 34,267 hectares (319 villages)

Answer 20

Blocage and deblocage more reserve wine may be used in poor years- to bolster a weak wine, or also in exceptional years, if the wines are too distinctive, and a normal amount of reserve wine wouldn't make much of a difference. also in very hot years- hot vintages may require more reserve wines from a brighter/fresher/ recent year

Answer 21

Fining Filtration Centrifuge

Answer 22

aka prise de mousse - 3 weeks to 3 months depending on bottle size, temperature, and yeast used

Answer 23

Transvasage

Answer 24

(transfer method) allowed for smaller than half bottle and larger than jeroboam

Answer 25

Champagne Cremant d'Alsace Cremant de Bordeaux Cremant de Bourgogne Cremant de Jura Cremant d'Alsace Vin de Savoie Cremant de Die Cremant de Limoux

Answer 26

Chouilly Vertus

Answer 27

(GC village in Côte des Blancs) Pierre Peters Chetillons Salon

Answer 28

Avize (GC village Côte des Blancs) made in a 'solera'

Answer 29

Laurent Perrier (also Delamotte)

Answer 30

Clos du Mesnil 1979 100% Chardonnay. released 1986 Clos d'Ambonnay 1995 100% Pinot Noir

Answer 31

1905 but the first commercially available vintage was 1921 Le Mesnil sur Oger

Answer 32

3 liters 4 bottles

Answer 33

(discontinued in 1983) 4.5 liters 6 bottles

Answer 34

6 liters 8 bottles

Answer 35

9 liters 12 bottles

Answer 36

12 liters 16 bottles

Answer 37

15 liters 20 bottles

Answer 38

18 liters 24 bottles

Answer 39

Tarlant 100% Chardonnay, ungrafted vines

Answer 40

Whole bunch (whole cluster- semi carbonic) fermentaiton 100% Pinot Noir

Answer 41

Meunier only

Answer 42

Agrapart Chardonnay

Answer 43

Gimonnet Roland Champion Pertois-Moriset

Answer 44

42 Premier 17 GC

Answer 45

Veuve Fourny in Vertus Walled vineyard

Answer 46

Alexandre Bonnet

Answer 47

modern: Dégorgement a la glace. sediment is frozen in the neck of the bottle, bottle is turned upright and the cap and sediment are removed older: a la volée, or "flying disgorgement." bottle is moved from upside-down up upright while being opened, the pressure shooting out the sediment in the process

Answer 48

est 1941 Comité interprofessionnel du vin de Champagne decide max annual yields. in big harvests, they regulate the maximum reserve (blocage), and in smaller harvest, they regulate the maximum release or reserve wines (deblocage) decides when harvest may begin

Answer 49

Pierre Peters, Cuvée Speciale Les Chetillons. 1971 inaugural vintage blanc de blancs

Answer 50

pasteurised grape concentrate / rectified concentrated grape must Moût concentré et rectifié

Answer 51

Shanking a bottle briskly to release sediment from the sides of the glass. Modern yeast strains make this unnecessary

Answer 52

Bollinger Vielles Vignes Francaises Egly Ouriet Les Crayares Billecart Salmon Clos St Hilaire

Answer 53

Chartogne Taillet Les Barres Tarlant La Vigne d'Or Egly Ouriet Vignes de Vrigny

Answer 54

Krug Clos de Mesnil Pierre Peters Cuvée Speciale des Chétillons Veuve Fourny Clos Faubourg Notre Dame

Answer 55

Clos de Mesnil Clos d’Amnonnay Clos des Goisses Clos Faubourg Notre Dame Clos Cazals Clos St Hilaire

Answer 56

Clos des Goisses 1935 - this was the first ever single vineyard champagne! 70/30 PN/CH Mareuil-sur-Aÿ- on the northern bank of the Marne River

Answer 57

Vertus (Cote does Blancs 1er) Veuve Fourny Chardonnay

Answer 58

Taittinger 2006

Answer 59

Clos de mesnil Les Chetillons Les Carelles Clos Cazals

Answer 60

Billecart Salmon 100% Pinot Noir 1995

Answer 61

4000 kg - fixed quantity of grapes

Answer 62

Blue plastic scraps left behind from compost applied to vineyards. Practice finally outlawed in 1998

Answer 63

Chouilly Vertus

Answer 64

Nicolas Feuillette Mailly Champagne Devaux

Answer 65

Jacque Selosse Agrapart & Fils Tarlant Egly Ouriet

Answer 66

Drappier (Urville) Marie Courtin (Polisot) Cedric Bouchard (Celles sur Ource) Vouette & Sorbée (Bucieres sur Arce)

Answer 67

a press wine from the first serre is cuvée, etc

Answer 68

breaking up the pile of grapes at the bottom of the press and piling them back toward the center before the next pressing

Answer 69

Selosse is only true solera- with multiple tiers. the rest use just one large barrel: Bérêche Reflet d’Antan, Billiot Cuvée Laetitia, Laherte Les 7, Pierre Péters Cuvée de Réserve, De Sousa Cuvée des Caudalies

Answer 70

Wine mixed with yeast and sugar to start second fermentation. Typically around 24 g of sugar are used per liter of base wine. it takes about 4-4.3 grams of sucralose to create 1 atmosphere of pressure. so 6 bars = 6*4 = 24 grams sugar

Answer 71

what is used for dosage. wine usually mixed with sugar and SO2 is added before bottling note- producers listing dosage are not including the RS present in the wine before dosage was added. Also, they are allowed 3g/l of wiggle room between stated and actual RS

Answer 72

a professional riddler- person who turns bottles by hand

Answer 73

it creates biscuity, brioche like flavors over a long period of post-disgorgement aging, and these flavors cannot be attained in any other way during lees aging, the spent yeast cells create amino acids, which react with sugars in the wine to create the Maillard reaction (same as toasting bread, carmelization, etc)

Answer 74

Belemnite chalk (chardonnay) Micraster chalk Turonian chalk Clay (Pinot Noir) Sparnacian: sand, clay, limestone, and lignite- compressed coal. also called "cendres noires," (black ashes), it contributes iron and other important minerals to the soil

Answer 75

Pinot Blanc Pinot Gris (fromonteau) Arbane Petit Meslier new: Voltis! hybrid, downy mildew resistant.

Answer 76

Trépail Villers-Marmery - where the montagne de reims turns to face east Tauxieres

Answer 77

between 48th and 49th

Answer 78

Frost and hail claim on average 5% of every harvest rain (proximity to Atlantic) = fungal pressure

Answer 79

PN 38% Meunier 31% Chard 30% <1%: Arbanne, Fromanteau (Pinot Gris), Petit Meslier, Pinot Blanc

Answer 80

Arbane Pure (Olivier Horiot), Cépage Arbane (Moutard)

Answer 81

Cuvée des Fondateurs (Dérot-Delugny), Trop M’en Faut (Drappier)

Answer 82

synonym for Pinot Gris in Alsace

Answer 83

Gouais Blanc x Savagnin Blanc

Answer 84

Duval-Leroy Petit Meslier (formerly Authentis) Laherte Frères Petit Meslier

Answer 85

Colas Robin (Piollot), Cuvée des Lys (Philippe Fontaine), Cuvée Heritage (Emmanuel Tassin), Le Champ du Clos (Charles Dufour), L’Originale (Pierre Gerbais), Pinot Blanc Extra Brut (Chassenay d’Arce), Roses de Jeanne La Bolorée (Cédric Bouchard)

Answer 86

Grande Montagne, 4055 ha Massif de Saint-Thierry, 1002 ha Monts de Berru, 373 ha Ardre Valley ("petite montagne") Vesle Valley City of Reims

Answer 87

Aisne - in the north Vesle- runs through the middle Marne - in the south all running east-west

Answer 88

sub-district of Montagne de Reims, contains all 10 grand crus, and 12 premier crus. vines are on north facing slopes, but are able to thrive because of a "thermal blanket" effect- cool air drops to lower pockets in the land, leaving warmer air for the vines on the slopes Northern Montagne: PN Eastern Montagne: Chardonnay soil: topsoil is loess of clay-lignite (clay, sand, dark brown sedimentary rock), chalk. subsoil is clay. pockets of sand and limestone- Moulin de Verzenay is on limestone. the Montagne is littered with cendrières (lignite mines).

Answer 89

marl, lignite, sandy loam, and clay and tends to be thick and heavy. Meunier likes heavier soils, and is hardier than PN (Marne is very frost prone), which is why its most planted here

Answer 90

Grande Vallée (grand cru Ay is here) Région d’Épernay, Terroir de Condé, Western Marne Valley, Right Bank (north of the river) Left Bank (south of the river)

Answer 91

river in the Marne valley- a tributary to the Marne

Answer 92

sandy-clay topsoil-thin but rich in lignite. chalk subsoil is belemnite, less dense than the belemnite quadrata of the Montagne de Reims. It turns sandy toward the bottom, with some micraster chalk at the edge of the lower slopes, and extends out across the plains beneath.

Answer 93

mostly limestone- Kimmeridgean! also marl and gravel

Answer 94

Bar-sur-Aube Bar-sur-Seine / Barséquanais Troyes is the capital

Answer 95

aka Union des coopératives auboises de vin de Champagne (UCAVIC), the massive but dynamic co-operative in the Côte des Bars

Answer 96

Principal Grapes: Pinot Noir, Chardonnay, Meunier, Pinot Blanc, Pinot Gris, Arbane, Petit Meslier (min 95%) Grapes of interest for adaptation purposes: Voltis (No more than 5%) 12 months lees NV wines: Min. 15 months from date of tirage Vintage Wines: Min. 36 months from date of tirage Base Wine Statistics: Minimum Potential Alcohol: 9% Maximum Residual Sugar: 10 g/l producers may not bottle more than 80% of their harvest as vintage champagne AOP est 1936

Answer 97

Because non vintage Champagnes are made mostly 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 non vintage Champagne. vintage Champagne may be sold until at least 36 months after the date of bottling for tirage, and this longer aging as compared with nonvintage cuvées, along with the absence of myriad reserve wine components aging at different rates, results in a significantly slower evolution for vintage cuvées.

Answer 98

made by Ruinart, was the first rosé Champagne. released 1764. made by macerating the juice on the skins. 3 years later Veuve Clicquot made a rose by blending in a red wine

Answer 99

Pol Roger Rich Selosse Equise Roederer Carte Blanche Veuve Clicquot Demi Sec Laurent-Perrier Harmony Billecart Salmon Demi Sec

Answer 100

French for “in a crowd,” this term refers to a method of planting vines that relies on a layering system; these vineyards would have had a vine density of over 25,000 per hectare. Rare examples survive today, such as Clos Saint-Jacques, a walled vineyard in Aÿ that belongs to Bollinger and is half planted en foule.

Answer 101

no legal maximum, but no more than 1.5 m (4.9 ft) between rows, and vines in the same row must be spaced between 0.9 meters and 1.5 meters apart (roughly 3 feet and 4.9 feet), the sum of the space b/t vines and between rows must be 2.5 (8 ft) m or less

Answer 102

early 1700s. the English had been purchasing still wine from the french and adding raisins and sugar to make it sparkling as early as the mid 1600s. verre anglais, or English glass, became available around this time, and made shipping feasible. french glass was wood fired- thinner and weaker. the English glass was coal fired and much stronger

Answer 103

for champagne, the vineyards have An increase in: Shoot density Leaf layers Nodes per shoot Leaf area to fruit weight Pruning weight per meter of canopy Fruit produced per kilogram of prunings removed A decrease in: Canopy gaps Cluster exposure

Answer 104

cordon trained, but cane pruned, so it has 3-5 permanent branches. different from regular cordon training/spur pruning, with just one arm of permanent wood

Answer 105

one 'arm' of permanent wood, spur pruned, so each piece of 1 yr old wood is left with 2-4 buds for the next season

Answer 106

no perment wood- head trained, cane pruned

Answer 107

head trained, cane pruned. like guyot, but generally bhas one primary and one secondary cane

Answer 108

dictates when the harvest is allowed to begin on a village-by-village, variety-by-variety basis. The dates are determined by a committee, whereby samples are taken twice a week, starting at veraison, from 450 control plots spread throughout Champagne CIVC takes these findings and determines when harvest may begin

Answer 109

- specific yeast strains used, and more innoculation = faster malolactic = less diacetyl - longer lees time- yeast and bacteria break down diacetyl

Answer 110

Krug Grand Cuvée 50% Paul Bara 50% Larmandier-Bernier 40%

Answer 111

champagne is exposed to oxygen during disgorgement, jetting is a process to mitigate oxidation In the process of jetting, a precise amount of sulfited water is injected into the wine, exciting the CO2 on the wine’s surface. The bubbles rise, pushing oxygen out of the bottle, and then the cork is inserted, compressing the CO2. it doesn't completely eliminate O2 in the wine, but reduces it quite a bit

Answer 112

Mytik Diam - TCA free

Answer 113

1990 1996 2008 2012 (2015 & 2016 not yet rated, but look good)

Answer 114

2011 2010 2007 2003 2000 1999 1997

Answer 115

1988, 1985, 1982, 1973, 1971, 1964, 1961, 1959, 1953, 1949

Answer 116

Krug. vineyard in Le Mesnil sur Oger, Côte des Blancs

Answer 117

Pierre Peters, Pierre Moncuit, Robert Moncuit. vineyard in Le Mesnil sur Oger, Côte des Blancs

Answer 118

Selosse vineyard in Avize, Côte des Blancs

Answer 119

Selosse, Jacquesson. vineyard in Avize, Côte des Blancs

Answer 120

Claude Cazals. Vineyard in Oger, Côte des Blancs

Answer 121

Pierre Paillard. Vineyard in Bouzy, Reims

Answer 122

Benoit Marguet, Egly Ouriet, Eric Rodez vineyard in Ambonnay, Reims

Answer 123

vineyard in Ambonnay, Reims. Benoit Marguet

Answer 124

Benoit Marguet, Goriet Médeville. vineyard in Ambonnay, Reims

Answer 125

Jacque Selosse. vineyard in Ambonnay, Reims

Answer 126

Philipponnat. vineyard in Mareuil sur Ay, in the Marne

Answer 127

Anselme Selosse. vineyard in Mareuil sur Ay, in the Marne

Answer 128

Fabrice Pouillon. vineyard in Mareuil sur Ay, in the Marne

Answer 129

Billecart Salmon. vineyard in Mareuil sur Ay, in the Marne

Answer 130

Bollinger (goes into RD). vineyard in Ay, in the Marne

Answer 131

Bollinger (goes into RD) vineyard in Ay, in the Marne

Answer 132

Anselme Selosse. vineyard in Ay, in the Marne

Answer 133

Jacquesson. vineyard in Ay, in the Marne

Answer 134

Philipponat (in Cuvée 1522) vineyard in Ay, in the Marne

Answer 135

George Laval. vineyard in Cumieres, in the Marne

Answer 136

Vouette & Sorbée. vineyard in Côtes des Bars

Answer 137

Introduced the modern wine bottle from England, coal-fired ovens that produced glass stronger and superior to the French glass of the time.

Answer 138

Introduced the Pressoir Coquard (Coquard Press), was the first to make white wine from red grapes, first to realize that blending across several lots created a more balanced and complex finished wine.

Answer 139

Discovered the process of remuage or riddling to remove unwanted yeast deposit in the bottle following secondary alcoholic fermentation while working for Veuve Clicquot Ponsardin

Answer 140

He invented the sucre-oenomètre (wine-sugar meter) allowing Champagne makers to more accurately add the right amount of sugar to the wine to make its sparkle, with less risk of the bottle exploding because of too much pressure.

Answer 141

first widely successful brut style of Champagne

Answer 142

Established the CIVC, a broad consortium of growers, producers, and shippers representing Champagne and protecting the region’s interests in the face of Nazi occupation. (1941)

Answer 143

"ladder of growths" Originally rated Champagne villages and regulated the value of grapes produced in each village which represented the maximum price a grower could be paid for their grapes. Originally every grower in a village would be paid the same price for their grapes, but today the CIVC supervises the exchange between growers and Champagne houses on an individual basis to promote fairness.

Answer 144

min 9% potential alcohol max 10g/l RS

Answer 145

Marne (66% of the area under vine), Aube (23% of the area under vine), Aisne (10% of the area under vine), Haute-Marne, Seine-et-Marne.

Answer 146

Chouilly 522.5 ha Le Mesnil-sur-oger 433.8 ha Verzy 407.8 ha

Answer 147

Puisieulx 18.8ha Beaumont-sur-Vesle 28.5 ha Louvois 41.1 ha

Answer 148

"return to hoops" in champagne, if secondary fermentation was ineffective, wine returns to barrel and is re-blended

Answer 149

"hill of goths," village generally included with the Aube. Jacques Lassasigne is here. majority chardonnay

Answer 150

Chartogne Taillet 'Les Barres' - bdn, both PM and PN bottlings Bollinger VVF Suenen 'Montigny la Grande Vigne' Meunier Tarlant 'Vigne d'Antan' Chardonnay

Answer 151

franc de pied non greffé

Answer 152

means both pruning and the second pressing in champagne

Answer 153

transvasage/transversage: wine is riddled and disgorged, then transferred to pressurized tank, where dosage is added transfer method: wine is aged on lees, then put into tank, riddled via filtration.

Answer 154

Pinot Vert Doré

Answer 155

Côte des Blancs Montgueux Sézannais Val du Petit Morin Vitryat

Answer 156

Seine Aube Armance (Armançon tributary) Vanne (Yonne tributary)

Answer 157

Chouilly Cuis Cramant Avize Oger Le Mesnil sur Oger Vertus

Answer 158

1. global business strategy 2. protect and enhance Champagne AOC 3. Active participation in viticultural and oenology research, focused on quality improvement, environmental protection

Answer 159

4. multi year contracts with growers- sustainable, environmentally sound farming practices 5. separating free run juice from taille / cut 6. temp controlled primary fermentation 7. large stock of reserve wines to maintain consistent house style 8. selecting / blending base wines to maintain consistent house style 9. long slow aging in ideal conditions 10. disgorgement technique that prevents oxidation

Answer 160

When they set the yield each July, with the harvest typically six to eight weeks away, the Comité considers various factors. Actual sales in the year to date, obviously; but also expected demand in the important last quarter when most champagne is purchased. The potential for the harvest in terms of quality, health and size, plus the level of stocks and reserves currently held by producers. The decision is always a compromise, a balance between the views of the growers – who own close to 90% of champagne’s 33,868 hectares of productive vineyard – and the négociants who sell most of the wine (over 85% of champagne’s exports).

Answer 161

Originally called the Syndicat du Commerce des Vins, founded in 1882. Name changed to Union des Maisons de Champagne- members were Grand Marque houses. The union disbanded in 1997 when members couldn't agree whether to base membership on quality, rather than reputation. There are 24 current Grande Marque houses

Answer 162

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 and Veuve Clicquot.

Answer 163

non-dosé ultra brut brut sauvage dosage zero sans sucre pas dosé

Answer 164

stabilizes color

Answer 165

traditionally 120 bottles (60 per side)

Answer 166

Mareuil sur Ay, Marne 60% PN 40% Chardonnay 1964

Answer 167

Mareuil sur Ay, Marne 58% PN 42% Chardonnay 1988

Answer 168

Bollinger, Ay, Marne 100% PN 1969

Answer 169

Charles Heidsieck, Reims 100% chardonnay 1979

Answer 170

LP, Tours surr Marne 50/50 Ch/ PN

Answer 171

Louis Roederer, Reims 55% PN 45%Chardonnay 1876/ commercially available 1945

Answer 172

Taittinger Rose 70% PN, 30% Ch and Blanc de Blancs

Answer 173

VCP, Reims Brut and Brut Rose Brut: 60-65% PN, with Chardonnay

Answer 174

Clos de la Chapitre, from Amédée Tairn. Not well known vineyard until Krug bought the property in 1972. other early: Philipponnat Clos de Goisses in 1935, PP Les Chetillons in 1971

Answer 175

blending - white juice with red juice maceration - juice of red grapes has short contact on skins saignee- free run juice from red grapes before pressing

Answer 176

Louis Roederer uses a hybrid maceration process: Pinot Noir grapes are cold-soaked in Chardonnay juice for one week, with no crushing of the black berries and no fermentation. Colored Chardonnay juice is drained off, the Pinot Noir grapes are pressed, and the juice from the two grapes is combined. Then, depending on the depth of color, 20% to 50% acidic Chardonnay juice is added, because the Pinot Noir has been picked for ripeness and needs the acidity for balance, and the Chardonnay juice helps stabilize the color. The temperature is gently increased to encourage the first fermentation, with approximately 20% fermented in 9,000-liter used French oak foudres.

Answer 177

Ayala Billecart Salmon Bollinger Deutz Gaston Chiquet Gosset Jacquesson Moet & Chandon Perrier Jouet Philipponnat Pol Roger

Answer 178

Charles Heidsieck Egly Ouriet Henriot Lanson Laurent Perrier GH Mumm Piper Heidsieck Pommery Louis Roederer Ruinart Taittinger Veuve Clicquot Ponsardin

Answer 179

Delamotte Duval Leroy Jacque Selosse Pierre Peters Pierre Gimonnet Salon