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Master Sommelier Theory 2025 > FR: Champagne > Flashcards

FR: Champagne Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Extra Dry Champagne - RS?

A

12-17

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2
Q

Sec Champagne - RS?

A

17-32

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3
Q

Demi-Sec Champagne - RS?

A

32-50

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4
Q

Doux Champagne - RS?

A

50+

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5
Q

Billecart-Salmon tête de cuvée and inaugural vintage

A

Nicolas Francois BIllecart 1964 $166
Elisabeth Salmon Rosé 1988 $226
Clos Saint-Hilaire BdN Vintage 1995 $480

Mareuil-sur-Aÿ

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6
Q

Bollinger tête de cuvée and inaugural vintage

A

La Grande Année $152

RD 1952 $247 60-70% PN with Chardonnay

Vieilles Vignes Françaises 1969 PN Blanc de Noirs $1400 avg price. Clos Saint Jacques and Clos Chaudes-Terres

Aÿ

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7
Q

Drappier tête de cuvée and inaugural vintage

A

Charles de Gaulle 1990 $80
Grand Sendrée 1975 $130
Urville

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8
Q

Duval-Leroy tête de cuvée and inaugural vintage

A

Femme de Champagne 1990 $256
Vertus

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9
Q

Gosset tête de cuvée and inaugural vintage

A

Celebris 1988 $152
Winery was formerly in Ay, Épernay since 2010

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10
Q

Charles Heidsieck tête de cuvée and inaugural vintage

A

Champagne Charlie 1979
Blanc de Millénaires 1983 $175
Reims

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11
Q

Henriot tête de cuvée and inaugural vintage

A

Hemera 2005 $173
(Cuvée des Enchanteleurs last vintage 2000)
Reims

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12
Q

First tête de cuvée?

A

Dom Perignon in 1921 $278
Épernay

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13
Q

Laurent Perrier tête de cuvée and inaugural vintage

A

Grand Siècle 1959 $150
Tours-sur-Marne

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14
Q

Perrier Jouët tête de cuvée and inaugural vintage

A

Belle Époque / Fleur de Champagne 1964 (2002 last Fleur vintage) $180
Épernay

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15
Q

Pol Roger tête de cuvée and inaugural vintage

A

Cuvée sir Winston Churchill 1975 $270
winery is in Épernay. Blend of wine is not disclosed, but likely majority PN from grand cru vyds in Reims

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16
Q

Pommery tête de cuvée

A

Cuvée Louise $164
Reims

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17
Q

Louis Roederer tête de cuvée and inaugural vintage

A

Cristal. 1876 / commercially available 1945 $340
Reims

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18
Q

Ruinart tête de cuvée and inaugural vintage

A

Dom Ruinart 1959 $216
Reims

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19
Q

Taittinger tête de cuvée and inaugural vintage

A

Comtes de Champagne 1952 $212
Reims

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20
Q

Veuve Clicquot-Ponsardin tête de cuvée and inaugural vintage

A

La Grand Dame 1962 $200
Reims

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21
Q

Piper Heidsieck tête de cuvée and inaugural vintage

A

Rare 1976 $191
Reims

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22
Q

Montagne de Reims Grand Cru villages

A

Sillery
Puisieulx (smallest at 18.8 ha)
Beaumont-Sur-Vesle
Verzenay
Mailly-Champagne
Verzy* (largest at 407.8 ha)
Louvois
Bouzy
Ambonnay
Tours sur Marne

*Added after 1985

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23
Q

Vallée de la Marne Grand Cru villages

A

Aÿ

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24
Q

Côte des Blancs Grand Cru villages

A

Choilly*
Oiry*
Cramant
Avize
Oger*
Le Mesnil-sur-Oger

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25
Q

Reims Premier Cru villages

A

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

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26
Q

Marne Valley Premier Cru villages

A

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

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27
Q

Côte des Blancs Premier Cru

A

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

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28
Q

When was the Club Trésors de Champagne established? How many current members?

A

1971
24 current members

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29
Q

What was first 100% Meunier Special Club?

A

Moussé Fils Rosé

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30
Q

Salon vintages 2000-2020

A

2012
2008
2007
2006
2004
2002

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31
Q

Salon Vintages 1990 - 1999

A

1999
1997
1996
1995
1990

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32
Q

Champagne planting density

A

max 2.5 square meters per vine

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33
Q

Champagne permitted pruning methods

A

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

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34
Q

Champagne max yields (rendement de base)

A

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)

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35
Q

Which departments is Champagne AOP in?

A

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

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36
Q

Champagne extraction limit

A

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

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37
Q

Coquard press- capacity and yields

A

the Coquard press can hold up to 4000 kg of grapes and yields 2666 liters of juice

2050- cuvée
500 - taille
116 - rebeche

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38
Q

What is the vin de cuvée in champagne?

A

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

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39
Q

What is the vin de taille in champagne?

A

the 500 liters after the vin de cuvee

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40
Q

What is the 3rd press in champagne?

A

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

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41
Q

débourbage

A

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

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42
Q

Champagne pièce

A

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

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43
Q

Champagne- changes in planted area over time?

A

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)

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44
Q

What are the french terms for holding and releasing base wines for use in blending?

A

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

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45
Q

What is remuage?

A

Riddling

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46
Q

List 3 methods for clarification in Champagne

A

Fining
Filtration
Centrifuge

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47
Q

How long does the second fermentation take in Champagne?

A

Up to 8 weeks

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48
Q

What is the french term for the transfer method?

A

Transvasage

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49
Q

For what bottle sizes is transvasage allowed in champagne

A

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

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50
Q

List the French appellations for traditional method sparkling wine

A

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

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51
Q

List 2 Cote des Blancs villages historically known for Pinot Noir?

A

Chouilly
Vertus

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52
Q

Name 2 wines from Le Mesnil sur Oger

A

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

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53
Q

Where is Selosse Substance from?

A

Avize (GC village Côte des Blancs)

made in a ‘solera’

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54
Q

Who owns Salon?

A

Laurent Perrier (also Delamotte)

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55
Q

What was the first vintage of Krug Clos du Mesnil and Clos d’Ambonnay? Blends of each?

A

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

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56
Q

What was the first vintage of Salon? Which village is it sourced from?

A

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

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57
Q

How many liters and botles in a Jeroboam?

A

3 liters
4 bottles

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58
Q

How many liters and botles in a Rehoboam

A

(discontinued in 1983)
4.5 liters
6 bottles

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59
Q

How many liters and botles in a Methuselah

A

6 liters
8 bottles

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60
Q

How many liters and botles in a Salmanazar

A

9 liters
12 bottles

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61
Q

How many liters and botles in a Balthazar

A

12 liters
16 bottles

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62
Q

How many liters and botles in a Nebuchadnezzar

A

15 liters
20 bottles

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63
Q

How many liters and botles in a Soloman?

A

18 liters
24 bottles

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64
Q

Who produces Le Vigne d’Antan?

A

Tarlant
100% Chardonnay, ungrafted vines

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65
Q

What winemaking process is mandated in Rose de Riceys AP? grapes allowed?

A

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

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66
Q

Vallée de la Marne training method is allowed for which grapes?

A

Meunier only

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67
Q

Who makes the champagne Venus? Grapes?

A

Agrapart
Chardonnay

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68
Q

Name two Club Trésors producers from the Côte des Blancs

A

Gimonnet
Roland Champion
Pertois-Moriset

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69
Q

How many grand cru and premier cru villages according to the Echelle des Crus?

A

42 Premier
17 GC

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70
Q

Who makes Clos Faubourg Notre Dame? In what village?

A

Veuve Fourny in Vertus
Walled vineyard

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71
Q

What is the maximum RS for Coteux Champenois?

A

3gl/l

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72
Q

Name a producer of Rose des Riceys

A

Alexandre Bonnet

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73
Q

What are the permitted disgorgement methods in Champagne?

A

modern: Dégorgement a la glace
older: a la volée

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74
Q

CIVC

A

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

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75
Q

Name a completely unoaked tête de cuvée?

A

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

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76
Q

What is MCR?

A

pasteurised grape concentrate / rectified concentrated grape must

Moût concentré et rectifié

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77
Q

What is pointage?

A

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

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78
Q

Name 3 prestigious Blanc de Noir bottlings from 100% Pinot Noir

A

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

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79
Q

Name 2 prestigious Blanc de Noirs from Meunier?

A

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

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80
Q

Name 3 monoparcel blanc de blanc wines

A

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

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81
Q

Name 5 Clos in Champagne

A

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

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82
Q

Philipponnat tête de cuvee? Inaugural vintage? Grapes?

A

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

83
Q

Where is Clos Faubourg Notre Dame?

A

Vertus (Cote does Blancs 1er)
Veuve Fourny
Chardonnay

84
Q

Who makes Les Folies de la Marquetterie?

A

Taittinger
2006

85
Q

Name 3 vineyards in Le Mesnil sur Oger

A

Clos de mesnil
Les Chetillons
Les Carelles
Clos Cazals

86
Q

Who makes Clos Saint Hilaire? Grapes and first vintage?

A

Billecart Salmon
100% Pinot Noir
1995

87
Q

What is a marc in champagne?

A

4000 kg - fixed quantity of grapes

88
Q

What does bleus de ville refer to?

A

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

89
Q

What percentage of wines must originate in the producer’s own vineyards to be considered Récoltant Manipulant?

A

95%

90
Q

In which two villages of the Côte des Blancs are you most likely to find red grapes grown?

A

Chouilly
Vertus

91
Q

List 3 Cooperative Manipulant producers of Champagne

A

Nicolas Feuillette
Mailly Champagne
Devaux

92
Q

List 3 Recoltant Manipulant producers Champgane

A

Jacque Selosse
Agrapart & Fils
Tarlant
Egly Ouriet

93
Q

List 3 producers from the Côte des Bars

A

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

94
Q

What is a serre in Champagne?

A

a press
wine from the first serre is cuvée, etc

95
Q

What is a retrousse in Champagne?

A

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

96
Q

List 3 producers using a “solera” system in Champagne

A

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

97
Q

What is liqueur de tirage?

A

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

98
Q

What is liqueur d’expedition?

A

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

99
Q

What is a remueur in Champagne?

A

a professional riddler- person who turns bottles by hand

100
Q

What effect does the Maillard reaction have in Champagne?

A

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)

101
Q

Other soils in Champagne

A

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

102
Q

Other allowed grapes in Champagne?

A

Pinot Blanc
Pinot Gris (fromonteau)
Arbane
Petit Meslier

new: Voltis! hybrid, downy mildew resistant.

103
Q

Two villages in Reims with a history of growing chardonnay?

A

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

Tauxieres

104
Q

Champagne lattitude

A

between 48th and 49th

105
Q

Viticultural threats in Champagne

A

Frost and hail claim on average 5% of every harvest

rain (proximity to Atlantic) = fungal pressure

106
Q

Most planted grapes Champagne

A

PN 38%
Meunier 31%
Chard 30%

<1%: Arbanne, Fromanteau (Pinot Gris), Petit Meslier, Pinot Blanc

107
Q

100% Arbanne Cuvées

A

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

108
Q

100% Fromanteau Cuvées Champagne

A

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

109
Q

Fromanteau

A

synonym for Pinot Gris in Alsace

110
Q

Petit Meslier parentage

A

Gouais Blanc x Savagnin Blanc

111
Q

100% Petite Meslier cuvées Champagne

A

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

112
Q

100% Pinot Blanc cuvées Champagne

A

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)

113
Q

Montagne de Reims sub-districts

A

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

114
Q

Montagne de Reims rivers

A

Aisne - in the north
Vesle- runs through the middle
Marne - in the south

all running east-west

115
Q

Grande Montagne

A

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).

116
Q

Marne Valley soils

A

marl, lignite, sandy loam, and clay and tends to be thick and heavy.

Meunier likes heavier soils

117
Q

Sub-districts of the Marne Valley

A

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)

118
Q

Surmelin

A

river in the Marne valley- a tributary to the Marne

119
Q

Côte des Blancs soils

A

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.

120
Q

Côte des Bars soils

A

mostly limestone- Kimmeridgean! also marl and gravel

121
Q

Côte des Bars sub-districts

A

Bar-sur-Aube
Bar-sur-Seine / Barséquanais

Troyes is the capital

122
Q

Devaux

A

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

123
Q

Champagne AOP

A

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

124
Q

Vintage vs NV Champagne- different aging rates

A

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.

No 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.

125
Q

Oeil de Perdrix Mousseux

A

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

126
Q

List 3 demi-sec Champagne

A

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

127
Q

en foule

A

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.

128
Q

champagne planting density

A

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

129
Q

when did the french begin making sparkling wine on purpose?

A

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

130
Q

Champagne viticulture vs viticulture for still wines

A

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

131
Q

Chablis vine training

A

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

132
Q

Cordon vine training

A

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

133
Q

Guyot vine training

A

no perment wood- head trained, cane pruned

134
Q

Vallée de la Marne training

A

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

135
Q

ouverture de la vendange

A

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

136
Q

reducing diacetyl in Champagne

A
  • specific yeast strains used, and more innoculation = faster malolactic = less diacetyl
  • longer lees time- yeast and bacteria break down diacetyl
137
Q

producers using large % of reserve wines in NV Champagne

A

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

138
Q

what may be added to champagne?

A
139
Q

jetting

A

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

140
Q

best cork for Champagne

A

Mytik Diam - TCA free

141
Q

Champagne- best vintages since 1990

A

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

142
Q

Champagne- worst vintages since 1990

A

2011
2010
2007
2003
2000
1999
1997

143
Q

Champagne- notable older vintages

A

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

144
Q

Clos du Mesnil

A

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

145
Q

Chétillons

A

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

146
Q

Les Chantereines

A

Selosse vineyard in Avize, Côte des Blancs

147
Q

Champ Cain

A

Selosse, Jacquesson. vineyard in Avize, Côte des Blancs

148
Q

Clos Cazals

A

Claude Cazals. Vineyard in Oger, Côte des Blancs

149
Q

Les Maillerets

A

Pierre Paillard. Vineyard in Bouzy, Reims

150
Q

Les Crayeres

A

Benoit Marguet, Egly Ouriet, Eric Rodez

vineyard in Ambonnay, Reims

151
Q

Les Bermonts

A

vineyard in Ambonnay, Reims. Benoit Marguet

152
Q

La Grande Ruelle

A

Benoit Marguet, Goriet Médeville. vineyard in Ambonnay, Reims

153
Q

Le Bout de Clos

A

Jacque Selosse. vineyard in Ambonnay, Reims

154
Q

Clos des Goisses

A

Philipponnat. vineyard in Mareuil sur Ay, in the Marne

155
Q

Sous le Mont

A

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

156
Q

Les Blanchiens

A

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

157
Q

Clos St Hilaire

A

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

158
Q

Chaudes Terres

A

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

159
Q

Clos St. Jacques (Champagne)

A

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

160
Q

La Côte Faron

A

Anselme Selosse. vineyard in Ay, in the Marne

161
Q

Vauzelle Terme

A

Jacquesson. vineyard in Ay, in the Marne

162
Q

Le Léon

A

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

163
Q

Les Hautes Chèvres

A

George Laval. vineyard in Cumieres, in the Marne

164
Q

Sorbée

A

Vouette & Sorbée. vineyard in Côtes des Bars

165
Q

Kinelm Digby

A

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

166
Q

Dom Perignon contributions

A

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.

167
Q

Antoine Müller contributions

A

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

168
Q

Jean-Baptiste François contributions

A

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.

169
Q

Madame Pommery contribution

A

first widely successful brut style of Champagne

170
Q

Robert-Jean de Vogüé contribution champagne

A

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)

171
Q

Échelle des Crus

A

“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.

172
Q

Champagne base wine- min abv, RS?

A

min 9% potential alcohol
max 10g/l RS

173
Q

how much of the harvest may be sold as vintage champagne?

A

max 80%

174
Q

% Champagne vineyard planted by region

A

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.

175
Q

most planted Champagne grand cru?

A

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

176
Q

least planted Champagne grand cru?

A

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

177
Q

“remise en cercles”

A

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

178
Q

RM- what % of wine must come from the producers’ own vineyards?

A

min 95%

179
Q

Montgueux

A

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

180
Q

Ungrafted Champagne bottlings

A

Chartogne Taillet ‘Les Barres’ - bdn, both PM and PN bottlings

Bollinger VVF

Suenen ‘Montigny la Grande Vigne’ Meunier

Tarlant ‘Vigne d’Antan’ Chardonnay

181
Q

french terms for ungrafted

A

franc de pied

non greffé

182
Q

taille

A

means both pruning and the second pressing in champagne

183
Q

transvasage vs transfer method

A

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.

184
Q

Marne valley local name for Pinot Noir

A

Pinot Vert Doré

185
Q

Côte des Blancs sub districts

A

Côte des Blancs
Montgueux
Sézannais
Val du Petit Morin
Vitryat

186
Q

Aube rivers

A

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

187
Q

Côte des Blanc important villages N-S

A

Chouilly
Cuis
Cramant
Avize
Oger
Le Mesnil sur Oger
Vertus

188
Q

Grande Marque Champagne Houses- 3 general criteria

A
  1. global business strategy
  2. protect and enhance Champagne AOC
  3. Active participation in viticultural and oenology research, focused on quality improvement, environmental protection
189
Q

Grande Marque Champagne houses - 7 other criteria

A
  1. multi year contracts with growers- sustainable, environmentally sound farming practices
  2. separating free run juice from taille / cut
  3. temp controlled primary fermentation
  4. large stock of reserve wines to maintain consistent house style
  5. selecting / blending base wines to maintain consistent house style
  6. long slow aging in ideal conditions
  7. disgorgement technique that prevents oxidation
190
Q

How is Champagne harvest decided?

A

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).

191
Q

UMC Champagne

A

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

192
Q

Grande Marque houses

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 and Veuve Clicquot.

193
Q

French synonyms for brut nature

A

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

194
Q

first champagne harvest in August?

A

2003

195
Q

gum arabic use in rose?

A

stabilizes color

196
Q

how many bottles in a pupitre

A

traditionally 120 bottles (60 per side)

197
Q

Nicolas Francois Billecart

A

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

198
Q

Elizabeth Salmon Rosé

A

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

199
Q

Vielles Vignes Françaises

A

Bollinger, Ay, Marne
100% PN
1969

200
Q

Blanc de Millénaires

A

Charles Heidsieck, Reims
100% chardonnay
1979

201
Q

Grand Siecle

A

LP, Tours surr Marne
50/50 Ch/ PN

202
Q

Cristal

A

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

203
Q

Comtes de Champagne

A

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

204
Q

La Grande Dame

A

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

Master Sommelier Theory 2025 (58 decks)

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