FR: Champagne Flashcards

Question

Demi-Sec (EU Sparkling)

Answer 1

32 - 50 g/l

Answer 2

Verzy (Montagne de Reims) Choilly (Côte des Blancs) Oiry (Côte des Blancs) Oger (Côte des Blancs) Les-Mesnil-sur-Oger (Côte des Blancs)

Answer 3

Chouilly at 522.5ha *Le Mesnil-sur-Oger #2 at 433ha

Answer 4

Marne (66%) (Aube (23%), Aisne (10%), Haute-Marne (0.002%), and Seine-et-Marne (1%))

Answer 5

637 communes - the outer limits of the region *the only area where it is legal to vinify/transport un-commercialized Champagne and all of its materials

Answer 6

Belemnite chalk subsoil covered by a thin layer of sand and clay *Aube's dominant soil type is clay with Kimmeridgian, not chalk

Answer 7

48 to 49º Continental + Oceanic * 1500 sunshine hours, ~25in rain per year * diurnal shift in Sept/Oct is 10 - 15º; in Aug only 5ºish

Answer 8

2003 = 1st time [2007, 2011 2015, 2017, 2018 **2020** (Aug 17), 2022 (Aug 18)]

Answer 9

Chardonnay

Answer 10

Pinot Noir (38%) Meunier (31%) Chardonnay (30%)

Answer 11

Vallée de la Marne (12,121ha) Montagne de Reims (7989ha) Côte des Bar (7900ha) Cote des Blancs (3187ha) Côte de Sézanne (1418ha)

Answer 12

Pommery 22ha inside Reims' city limits (Lanson is also within city limits - just 1 mile west)

Answer 13

"Super" Premier Cru Grand Vallée / Vallée de la Marne 99pts on Echelle des Crus * home of Philipponnat **Clos des Goisses**, A. Selosse Sous le Mont * Billecart-Salmon **Clos Saint-Hilaire**

Answer 14

original purpose: formalize grape prices for negociants * fixed pricing ended in 1990 * officially ended in 2010 * historic classifications remain labelled but no more "white grapes only" villages etc * 80% was lowest score (all of Aube villages were 80%) * 17 Grand Crus, 42 Premier Crus - Montagne de Reims, Cote de Blancs, Vallee de la Marne only

Answer 15

Multi-Vintage (unregulated and potentially misleading) can be used to insinuate a more defined set of vintages - like maybe 2 or 3 great years

Answer 16

Base wine only = richer in proteins *Proteins dissipate as the reserve wines age.. Autolytic process in vintage Champs is enhanced *without all of the reserves aging at different rates, vintage wines have a significantly slower evolution

Answer 17

Dom Perignon, in 1936 1st *commercially available* Prestige Cuvee *1921 vintage was the 1st shipped/labelled vintage (Roederer Cristal was 1st in 1876 but only for Russians until 1945)

Answer 18

Original members remaining: Paul Bara, Pierre Gimonnet, Gaston Chiquet * est 1971 * invitation only - 24 members today * all members must grow, vinify, bottle on own estate

Answer 19

Amédée Tarin, 1860s - Clos du Chapitre sold as 2 different styles: Clos du Chapitre (blanc des blancs) Clos du Mesnil (rosé)

Answer 20

Chardonnay Pinot Blanc Pinot Gris Petit Meslier Arbane (Voltis)

Answer 21

Ruinart’s Oeil de Perdrix Mousseux, 1764 *made by maceration. Veuve C would follow up 3 years later with blended rosé

Answer 22

Gum arabic (acacia powder from hardened sap)

Answer 23

4g sugar = 1 atmosphere of pressure so.. 24g sugar = standard 6 bars

Answer 24

Pol Roger Rich Selosse Equise Roederer Carte Blanche Laurent Perrier Harmony Veuve Cliquot Demi Sec

Answer 25

8000 vines/ha is average. 18k is a "practical max" (No max. but... need to find if there's a clear minimum)

Answer 26

1. Chablis (usually Cote des Blancs Chard) 2. Cordon (usually Montagne des Reims Pinot) 3. Guyot 4. Vallée de la Marne (usually Meunier) *Chablis, Cordon are the only permitted systems in Grand Cru vineyards

Answer 27

Cordon (Cordon de Rayat) *spur-trained, cane-pruned * max 60cm above ground Limits yields Evenly distributes grapes Good exposure and ventilation

Answer 28

- large crop delays flowering past frost threat and extends ripening into September (cooler nights, more acid)

Answer 29

The release of reserve wine stock, as regulated by the CIVC - in times of shortage, a max amount of blocage is mandated - helps keep prices steady without inflation

Answer 30

Always whole bunch

Answer 31

Coquard (17th century technology)

Answer 32

a full Coquard press holds 4000kg of grapes which yields 2666L juice = 1 marc (2050 is the cuvee, next 500 is the taille, 116 is the rebeche) *2050L = fills 10 pieces

Answer 33

2666L of juice = 1 marc 2050L = Cuvee 500L = Taille 116L = Rebeche

Answer 34

2 stage process, takes 12 - 24 hours post-press: 1) flocculation stage: cellulosic material flocculates and forms clumps 2) sedimentation phase: increasingly concentrated substances sink to bottom of tank, forming a muddy deposit (bourbes) which will be elimniated via soutirage (racking). The next stage is fermentation. * double débourbage can minimize amount of sulfur necessary

Answer 35

12 - 12.5%

Answer 36

205L (vin de cuvee fits 10)

Answer 37

*Yeast *Sugar *Yeast nutrients (not always tho) *Fining agents/riddling aids (sodium bentonite, calcium bentonite - standard practice since 1947

Answer 38

"Return to Hoops" *the wine is technically correct but secondary is ineffective OR a decision was made not to commercialize - the wine returns to vat to be re-blended

Answer 39

Dimethyl disulfide (DMDS) = volatile sulfur compound that increases in light struck wine *CO2 enhances its presence *heavier glass and deeper hue = more protection DARK AMBER is the most effective at blocking UV/all harmful light GREEN is most traditional but 50% effective

Answer 40

3L / 4 bottles

Answer 41

4.5L / 6 bottles

Answer 42

6L / 8 bottles [liters go in 3's, bottles go in 4's]

Answer 43

9L / 12 bottles (= 1 case) [liters go in 3's, bottles go in 4's]

Answer 44

12L / 16 Bottles [liters go in 3's, bottles go in 4's]

Answer 45

15L / 20 bottles [liters go in 3's, bottles go in 4's]

Answer 46

Ratio of wine to oxygen * 2nd ferment typically starts 2 days later and lasts a week longer * yeasts are converting 2x the sugar to alc with 1/2 the oxygen * longer stop-start fermentation alters the process

Answer 47

Bouchon de tirage = cork Agrafe = the clip that goes over the cork **no bidule can attach to cork; dead yeasts create layer on bottom of cork and create a very controlled flow of oxygen and a more graceful long aging period

Answer 48

small silicon pot that captures sediment during riddling to be disgorged

Answer 49

* begins 2 - 4 months after secondary * Most active period lasts until 4-5 yrs * Generally not doing anything after year 10

Answer 50

Enzymatic breakdown - yeasts decompose protein into simpler amino acids. *aminos are the precursors to the familiar aromas *levels of aminos rise and fall so potential aroma levels are in flux *Chef de Cave can taste for the creamy mellowness/1st window of opportunity to disgorge *disgorgement date might be a corporate decision and not done by feel *18 months is the optimum length of time for mousse retention and finest bead **not the whole flavor story tho

Answer 51

*hand riddling = 8 week process, moving bottles sur latte to sur pointe on pupitre *gyropalettes = 4 to 5 days *ultrasonic vibrations can minimize this to 1hr

Answer 52

"desk" Riddling rack. Traditional wooden frames with angled holes used for manual riddling. Invented by Antoine Müller, cellar master at Veuve Cliquot

Answer 53

Claude Cauzals and Jacques Ducoin, 1960's *Piper-Heidsieck was the 1st Champagne house to order one, then Taittinger and eventually Roederer

Answer 54

1. Dégorgement à la glace: most common *dip neck in freezing bath (propylene glycol), turn upright and put on bottling line 2. à la volée: by hand (necessary for cork/agrafe)

Answer 55

Dosage: sugar (except brut nature), base wine, SO2 (also.... absorbic acid, citric acid, gum arabic, spirit, sulficorbate)

Answer 56

Method to minimize oxygen ingress between dosage and corking. Sulfited water is injected, exciting the CO2 on surface. Bubbles rise, push oxygen out of the bottle, then the cork is inserted, compressing the CO2

Answer 57

Mytik Diam - TCA free - uniform CO2 retention - uniform oxygen ingress Classic (5) and Access (3) - might see MDA and MDC printed on cork. Numbers refer to aging guarantee. Mytik 10 debuted in 2022

Answer 58

Bollinger, Aÿ Blanc des Noirs Chaudes Terres + Clos Saint-Jacques * ungrafted Pinot Noir, cultivated by provignage * 1st vintage 1969 $2500+++

Answer 59

Bollinger, Aÿ "Recently Disgorged" Extra Brut 60 - 70% Pinot + Chard *made in barrel, bottled under cork, hand riddled *1952 vintage released in 1967 was 1st ~15 years on lees

Answer 60

Ruinart, est 1729

Answer 61

Around 1700 Verre Anglais - English glass came about the in 1600s

Answer 62

1. Autopressurage: 1st ~100L of free run; dusty, usually discard 2. Cuvée: first and finest portion of the pressing. No more than 2050L. First three serre. 3. Taille: coarser pressing with skin contact; another 500L 4. Rebeche: any further pressing; not allowed for wine - only for distillery *from loading to scooping out pomace, this is about 4 hours *Serre = each action of the press going down

Answer 63

Chardonnay .. followed by Pinot Noir then Pinot Meunier

Answer 64

Fleury = 1st Louis Roederer has the most biodynamic vineyard

Answer 65

Côte des Blancs, Grand Cru *warmer microclimate, Marne River influence * 2 sectors: Les Parcelaines (lesser), Butte de Saran (better) *added after '85 Important Vineyard: Montaigu

Answer 66

Côte des Blancs, Grand Cru *added after '85

Answer 67

Côte des Blancs, Grand Cru - 100% Chardonnay - sits on the "genuine" Cote des Blancs slope - predominately east-facing slopes 1. Agrapart (based in) 2. Jacques Selosse (based in, Les Chantereines) Jacquesson (Champ Caïn vyd, but not based in)

Answer 68

Côte des Blancs, Grand Cru ('85 addition) - mostly E-facing, some SE - 99.6% Chard Clos Cazals is here

Answer 69

Côte des Blancs, Grand Cru - added after '85 - E-facing; located "on the slope" **Vineyards + Producers** - Krug Clos du Mesnil (1979) - Les Chetillons (P. Moncuit, R. Moncuit, P. Peters) - A. Selosse's Les Carelles - Salon (vintage blanc de blanc) **Based here:** Pierre Peters Robert Moncuit Pierre Moncuit Claude Cazals Guy Charlemagne

Answer 70

Côte des Blancs, Grand Cru - Diebolt Valois (NM) - Lancelot-Pienne (RM) - Lillbert (RM) - Suenen (RM) - Voirin-Jumel (RM) Chemin de Châlons (Selosse vineyard) Cremant de Cramant: historical style, 3.6atm. Term was disallowed in early '90's, but style still exists (ie Mumm de Cramant)

Answer 71

Côte des Blancs, Premier Cru - N/NE facing = less sun - Pierre Gimonnet is the single most important estate here

Answer 72

Côte des Blancs, Premier Cru *historically Pinot territory 2nd largest village in all of Champagne (after Riceys)

Answer 73

Les Mesnil-sur-Oger - Robert Moncuit - Pierre Moncuit's Cuvee Nicole Moncuit Vieille Vigne - Pierre Peter's Cuvee Speciale Les Chetillons (1st in 1971 - originally a special club; Cuvee Speciale from 2000 on; 2002 1st time named on label) * * Pierre Peters Chetillons is unoaked

Answer 74

Pinot Noir 41% Meunier 34% Chardonnay 25%

Answer 75

Aisne River (north by Massif de Saint-Thierry) Ardre River / Vesle River **Marne River** (south) **Vesle **(north)

Answer 76

Montagne de Reims, Grand Cru * Chardonnay dominant

Answer 77

Montagne de Reims, Grand Cru Pinot Noir dominant

Answer 78

Montagne de Reims, Grand Cru Pinot Noir dominant

Answer 79

Montagne de Reims, Grand Cru Grande Montagne subzone Pinot Noir dominant; north-facing

Answer 80

Montagne de Reims Grand Cru Mostly N-facing slopes, Pinot Noir dominant

Answer 81

Montagne de Reims, Grand Cru Grande Montagne subzone Pinot Noir dominant; north-facing *Les Houles (imp source for Roederer's Cristal)

Answer 82

Montagne de Reims, Grand Cru Pinot Noir dominant

Answer 83

Montagne de Reims, Grand Cru Grande Montagne subzone Pinot Noir dominant * Benoit Lahaye, Pierre Paillard * Les Maillerets (Paillard Pinot), Les Mottelettes (Paillard Chard) one of the warmest terroir in the region. Historically known for dry still reds

Answer 84

Montagne de Reims, Grand Cru Grande Montagne subzone Pinot Noir dominant, thanks to great S-facing slopes *Egly-Ouriet, Marguet La Grande Ruelle (Marguet, Gonet-Medeville), Le Parc Le Bout du Clos Clos d'Ambonnay

Answer 85

Montagne de Reims, Grand Cru Pinot Noir dominant *formerly only for reds

Answer 86

Montagne des Reims, Premier Cru Grande Montagne subzone 51% Meunier, 31% PN, 17% CH * Bereche: Le Cran, Les Beaux Regards, Les Clos * Cattier's Clos du Moulin: single vyd since 1952 * Canard-Duchene

Answer 87

Montagne des Reims, Premier Cru Grande Montagne subzone - N-facing slopes with a high proportion of Meunier

Answer 88

Montagne des Reims, Premier Cru Grande Montagne subzone Vilmart - Coeur de Cuvee, Grand Cellier d'Or, Rubis *main producer here - Pinot Noir/Chardonnay equal love

Answer 89

the other important home for Meunier aside from the Vallee de la Marne * 50% Meunier, 35% Pinot, Chardonnay

Answer 90

Petite Montagne, Montagne des Reims, Premier Cru * Nicolas Maillart's Les Francs de Pied BdN - ungrafted Pinot on sandy soil

Answer 91

Petite Montagne de Reims, Premier Cru - Pinot Meunier dominates Roger Coulon Lelarge-Pugeot **Egly-Ouriet's Les Vignes des Vrigny** 100% Pinot Meunier, NV

Answer 92

Jérôme Prévost Star of the Petite Montagne with his 2ha in the **Les Béguines **vineyard in Gueux. Meunier only. * 13k bottles per year. Vintage, but disgorged and released too soon to be sold as vintage * a hero of the Meunier renaissance * 1st vintage = 1998

Answer 93

Petite Montagne Chartogne-Taillet = star producer

Answer 94

Mareuil-sur-Aÿ, Valle de la Marne ("Super" Premier Cru) - 70% Pinot Noir, 30% Chardonnay planted * 1st vintage 1935. Made yearly, except in the poorest years.. only missed 12 vintages total. * 1987 wasn't made, 1994 wasn't released

Answer 95

Billecart, Blanc de Noir * Mareuil-sur-Aÿ (1er cru), Vallee de la Marne * 100% Pinot Noir, planted 1964 Pinot Noir-dom house

Answer 96

Vallee de la Marne/Grande Vallee * The only Grand Cru village here * s-facing, close to river Marne Pinot Noir #1 (90%) - Bollinger: Chaudes Terres, Clos Saint-Jacques for Vieilles Vignes Francais - Jacquesson's Vauzelle Terme - Cristal Rosé is Aÿ-based

Answer 97

Vallee de la Marne Premier Cru Jacquesson and Gaston Chiquet are the 2 big ones here. Gaston Chiquet (makes a rare Aÿ BdB), Fabrice Pouillon (also makes a Bdb - les Valnons) 40% PN, 37% Chard, 23% PN - the encepagement is higher Ch for this area

Answer 98

Vallee de la Marne/ Grand Vallee, Premier Cru - Pinot Noir #1, mostly S-facing slopes - located on right bank of the Marne River, borders Hautvillers and Damery Rene Geoffrey (Empreinte), Georges Laval (Les Chenes)

Answer 99

Vallee de la Marne Tarlant: Cuvee Louis, La Vigne d'anton, La Vigne d'Or

Answer 100

Vallee de la Marne Moussé's Special Club and Special Club Rosee, Anecdote *known for Meunier

Answer 101

now known as ... Taittinger *1915: he bought this house + Chateau de la Marquetterie

Answer 102

Coteaux du Morin (oft lumped with Cote de Sezanne) *located in Congy

Answer 103

77% Chardonnay, 18% Pinot Noir, 5% Meunier

Answer 104

aka the Aube 86% Pinot Noir, 10% Chard, 4% Meunier * soils go Kimmeridgian here * capital = Troyes

Answer 105

Buxières-sur-Arce, Cote des Bar Mentored by Selosse 5ha, biodynamic. Bertrand Gautherot - named for 2 primary vineyards, Vouette & Vignes de Sorbée. - vinifies in oak, no dosage, low sulfur - Fidele: 100% PN - Blanc d'Argile: 100% CH - Saigne de Sorbee: rosé de maceration - Textures: 100% Pinot Blanc - vintage indicated by "R" with digits of the year. Gautherot recommends enjoying within 2 years of disgorgement

Answer 106

Cedric Bouchard, Landreville * Les Urselles in Celles-sur-Ource, 1ha vyd planted to PN * La Bolorée (Pinot Blanc) * Le Creux d'Enfer (top wine - rosé, PN) *La Haute-Lemblé (BdB) Bottles at a lower pressure. Pinot-dominant project

Answer 107

Urville, Cote des Bar * est 1808; historically most important producer here * Grand Sendrée = single vyd; 55% Pinot Noir, 45% Chardonnay * fav house of Charles de Gaulle Pinot Noir

Answer 108

Cote des Bar * Roses de Jeanne "les Ursules" * Pierre Gerbais

Answer 109

Cote des Bar *home to Marie Courtin

Answer 110

Barséquanais, Cote de Bar - southernmost, most planted village in Champagne with 866ha. Situated on the Laignes River. **Rosé des Riceys**: this is the only place in Champagne that can use all of the champagne AC's Still Rosé - 100% Pinot Noir Whole bunch, semi-carbonic * Olivier Horiot, Alexandre Bonnet

Answer 111

Bouzy, Montagne de Reims * Comtesse Marie de Franc (100% PN) * Special Club (2/3 PN + 1/3 CH) * Special Club Rosé (1st in club history)

Answer 112

All of the tastings! 1. Terres et Vins de Champagne: Annual tasting held in Aÿ - Bereche and Laherte founded. Grower tasting - and vin clairs 2. Les Artisans du Champagne: inspired by Terres et Vins de Champagne - grower estates including Hebrart,Savart, Vilmart 3. Trait-d-Union (J Selosse, Egly-Ouriet, Prevost etc) 4. Club Tresors

Answer 113

Ludes, Montagne de Reims * Les Beaux Regards (bdb) * Vallee de la Marne Rive Gauche (Meunier) * Le Cran (PN/CH) * Campania Remensis (PN, CH rosé)

Answer 114

Grande Vallee, Mareuil-sur-Aÿ *Nic Francois, Liz Salmon *Clos Saint-Hilaire ($$$$$): 1995, single vyd

Answer 115

Aÿ * Grande Annee * R.D. - pioneer of late disgorged * Chaudes Terres, Clos Saint-Jacques = Vieilles Vignes Francaises (provignage) * La Côte aux Enfants (Coteaux Champenois Pinot Noir) Pinot Noir dominant house

Answer 116

Bollinger; Äy * Pinot Noir - makes a Coteaux Champenois here and supplies Grande Année Rosé

Answer 117

Chigny-les-Roses, Montagne de Reims *best known for Ace of Spades *Clos du Moulin: single vineyard in Ludes bottling.... 50% Pinot Noir, 50% Chardonnay, always NV

Answer 118

Le Mesnil-sur-Oger Clos Cazals top wine, La Chapelle du Clos = younger vines

Answer 119

Dizy, Grande Valle (Vallee de la Marne) Special club member. 14k cases/yr 40% CH, 40% Meunier, 20% PN * Tradition: 40% Meunier, 35% CH, 25% PN * Blanc de Blancs d'Ay: 1st and only BdB from Pinot-dominant Ay. Vines planted in 1935 No oak on site. Family has farmed vines since 1746; Chiquet Freres est 1919; Gaston since 1935. Owned Jacquesson from 1976 until Pinault purchase in 2022.

Answer 120

Cramant, Cote de Blancs *Fleur de Passion (100% Chard)

Answer 121

Epernay 1st vintage released 1921 in 1936 LVMH, made by Richard Geoffroy * blend of estate and purchased grapes from 9 villages.... - Chard, CdB: Chouilly, Cramant, Avize, Le Mesnil-sur-Oger - PN: Aÿ, Boozy, Mailly-Champagne, Verzenay, Hautvillers

Answer 122

Ambonnay, Montagne de Reims 12ha total - 8ha in Ambonnay, 2ha in Vrigny (Meunier), the rest in Boozy, Verzenay * Blanc de Noirs Grand Cru: 100% Pinot from Les Crayeres, Ambonnay *100% Meunier Les Vignes de Vrigny * V.P Extra = extended lees bottling *Ambonnay Rouge Coteaux Champ

Answer 123

Reims * Blanc des Millénaires (Blanc de Blancs - Cramant, Avize, Oger, Le Mesnil, Vertus) * Champagne Charlie (1979, 1981,1982, 1983, 1985, and 2017)

Answer 124

relocated to Dizy; vineyards in Grande Vallee and Cote de Blancs * Chiquet bros - sold to Artemis Group in 2023 * Champ Cain: Avise * Aÿ Vauzelle Terme * Cuvee Series: 728 was 1st edition, based on 2000 vintage. A new edition is released each year - rather than focusing on a "house style", they aim to make the best cuvee year to year - which may differ in profile. Extra brut. * * degorgement tardif edition avl from 733 on (2002 was the last vintage wine produced)

Answer 125

Reims, est 1843 by Joseph Krug Owns 21ha. Vinify in 205L oak, malo as it comes. Ferments in steel. **Grande Cuvee**: 50% vintage, reserves from 10 yrs. Edition #'s since 2016. Ages 7yrs before release. [Current edition 172eme (Feb 2025). 44% PN, 36% CH, 20% Meunier. To get vintage of base year, add 1844 to edition # et voila. Call it MV, not NV] **Krug Rosé**: 1st release in 1983, based on '76 vintage. Assemblage, 10% PN from vintage. 50-60% PN, 30-40% CH, ~10% Meunier. Add 1987 to get base yr. **Krug Vintage**: ages 10 yrs **Krug Collection**: held back, bottle aged 20 years **Clos du Mesnil**, 1979 **Clos d'Ambonnay**, 1995

Answer 126

Le Mesnil-sur-Oger *Reserve Oubliée: perpetual reserve NV blanc de blancs *Cuvee Speciale Les Chetillons *L'Etonnant Monsieur Victor = Chetillons + Oubliée

Answer 127

Epernay * Cuvee Sir Winston Churchill: Pinot-dominant

Answer 128

Reims *Pinot Noir-based house - Yellow Label/Rosé: ~50% PN, 30% CH, 20% Meunier - Grande Dame: 60 PN/40 CH - Cave Privee: 17yrs on lees

Answer 129

sterilized trash spread in vineyards to break up clay soils and control erosion. Discontinued since it began to contain bits of plastic, glass, metal

Answer 130

"the Syndicat" term used for members of the Syndicat des Grandes Marques - a prestigious organization with most of Champagne's big names * disbanded in 1997 when a poll asked hard questions about what it meant to be a Grand Marque - an attempt was made to introduce ‘quality criteria and more open membership’. Nobody could agree on quality criteria, so they disbanded 24 "Grand Marques": 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 131

single vineyard in Ambonnay *Egly-Ouriet 100% Pinot NV, planted 1947 * Marguet also makes a wine here

Answer 132

Oger *Jean Milan NV single vyd bottling

Answer 133

Moût Concentré et Rectifé * concentrated, rectified grape must - increasingly preferred for dosage instead of traditional liqueur d'expedition * greater neutrality, fresher, made from grapes

Answer 134

System of storing reserve wines by blending together in a single cuvee that is constantly replenished from new harvest wine *similar to solera except it only uses 1 tier

Answer 135

In traditional Champagne pressing, the action between each serre (individual pressing) where the cake of skins, stems, seeds must be separated and redistributed to be pressed again

Answer 136

1. pruning 2. second pressing of the grapes - 500L before the rebeche

Answer 137

Precipitation of tartaric acid, occurs at low temps *harmless; merely cosmetic

Answer 138

Franc de Pied Non greffé

Answer 139

Aube River Seine River

Answer 140

Cote des Blancs Montagne de Reims Vallee de la Marne *so just remember that if they ask and it isn't here... say village

Answer 141

Merfy, Montagne des Reims - located in the Massif de Saint-Thierry NW of Reims *all wines = 100% Merfy *Les Barres: ungrafted Meunier * Orizeaux = Pinot Noir * Heurtebise = BdB * Les Alliés = Meunier Lots of love for each grapes

Answer 142

NW Montagne des Reims, most northerly vineyards in Champagne in the village of Cormicy * Meunier dominates this area * home to Merfy/Chartogne-Taillet (Selosse disciple)

Answer 143

- Bereche Vallee de la Marne Rive Gauche - Chartogne-Taillet Les Barres *white label*, Alliées - Egly-Ouriet Les Vignes des Vrigny - Laherte Frères Les Baudriers (saigner rosé) - Georges Laval Les Hautes Chevres (pure Meunier since 2012) - Leclerc-Briant Blanc des Meunier - Mousse's Special Club / Rosé - Suenen Montigny La Grande Vigne (ungrafted meunier) - Tarlant Vigne d'Or (planted 1947)

Answer 144

1. Chartogne-Taillet Les Barres (White label - 100% Meunier; black label = Pinot Noir) 2. Bollinger Vieilles Vignes Francaises 3. Nicolas Maillart's Les Francs de Pied BdN - ungrafted Pinot on sandy soil 4. Suenen Montigny La Grande Vigne (meunier) 5. Tarlant Vigne d'Antan (ungrafted Chard)

Answer 145

Vrigny Petite Montagne / Montagne de Reims Pinot Noir, Chard

Answer 146

Vertus, Cote des Blancs

Answer 147

Singe-vineyard biodynamic Rose des Riceys - champion of the AC - En Barmont, En Valingrain

Answer 148

Chavot-Courcourt, Coteaux d'Epernay * Les Empreintes (PN/CH) * Les Beaudiers (saignee rosé, pure Meunier) * Les 7 (all varieties)

Answer 149

Cote des Blancs * Vertus, Oger, Avize, Cramant, Chouilly *Rosé de Saignee: Vertus Pinot * Latitude, Longitude: BdB's * Terre de Vertus * Les Chemins d'Avize

Answer 150

Montgueux (hill of goths) *among the 1st here in the 1960s * Chardonnay terroir

Answer 151

Hills of goths * usually considered with the Aube; 15 min from Troyes * Jacques Lassaigne = star producer * Chardonnay terroir (90%) * more clay in soil, as typical in the Aube. But also chalk, as in Cote de Blancs

Answer 152

Very densely planted historically. This is kind of an "other" area * between Sezanne and Vertus (nothing in between) * Turonian stage chalk * big area for negociant blending grapes. Pascal Doquet (Cote des blancs) has vines here

Answer 153

Cumieres, Grand Vallee *cert organic since 1971 * Les Chenes * Les Hautes Chevres (pure Meunier since 2012)

Answer 154

Damery; Vallee de la Marne 18ha of vines in: Chouilly (Chard; 11ha), Bisseuil (Pinot), Damery (Meunier) Cuvée Les Aventures (NV) Cuvée Gentilhomme (Vintage) ^both 100% Chard

Answer 155

Villers-Marmery, Montagne de Reims

Answer 156

*remember that this is Meunier country - Ecueil - Ormes (Bereche Campania Remensis) - Vrigny (Egly-Ouriet, Coulon bottlings) - Gueux (Jerome Prevost/La Closerie)

Answer 157

Chardonnay country Premier Cru in the Montagne de Reims Arnaud Margraine = best producer

Answer 158

Montagne de Reims *vineyards in Boozy, Ambonnay + a single vineyard series with Cote des Blancs stuff

Answer 159

Trepail (Premier Cru), Montagne de Reims Chardonnay-driven house

Answer 160

Polisot, Cotes des Bar 2.5ha, all in one plot. Dominique Moreau, named for grandma Marie Résonance: PN in steel Efflorescence: PN in oak Eloquence: 100% Chard in oak Indulgence: maceration rosé, vinified in steel Concordance: 0/0 PN, vinified in steel * Pinot Noir-focused (tiny bit of Chard) [all formally NV - the vintage is in code etched on glass bottle]

Answer 161

Le Mesnil-sur-Oger, Cote de Blancs * top wine = cuvee Nicole Moncuit Vieilles Vignes aka Chetillons bottling

Answer 162

Vallee de la Marne *Cuisles (mostly) - Meunier-focused house

Answer 163

Negociant, Reims NPU = Nec Plus Ultra. Prestige bottling, grand cru, in barrel

Answer 164

Louis Roederer "the most misunderstood Champagne in Champagne" * Avize, Cramant, Les Mesnil, Verzenay, Verdi, Beaumont-sur-Vesle, Ay, Mareuil-sur-Ay * Demeter certified Approx 55% PN/45% CH Always vintage dated. Brut; 8 - 10 gl dosage typically [created in 1876 for Russian Czar Alex II. Clear glass/flat bottom was a safety precaution to avoid assasination attempt]

Answer 165

Villers-aux-Noeuds, Ecueil - Montagne de Reims * L'Ouverture: Ecueil PN * L'Accomplie: PN CH * Mont des Chrétiens: CH * Expression: PN

Answer 166

Only RM of Sillery [Sillery is the only Chard-dominant Montagne de Reims grand cru. Alongside Ay, was formerly cited as one of Champagne's best known villages abroad until the late 1800's]

Answer 167

Avize, Cote des Blancs 7.5ha, 50 - 60k bottles/year Vinifies in oak, oxidative style - **Initial**, VO: 3 vintage BdB from Avize, Cramant, Oger - **Exquise**: Sec rendition of Initial - **V.O.**: Initial, but from vines upslope - **Rosé**: VO Chard + ~7% Egly-Ouriet red wine - **Substance**: Avize BdB made in solera **Lieux-Dits** - all made in solera Les Carelles (BdB, Le Mesnil-sur-Oger) Chemin de Chalons (BdB, Cramant)* * Les Chantereines (BdB, Avize) * * La Cote Faron (Pinot, Ay) Sous le Mont (Pinot, Mareuil-sur-Ay) Le Bout du Clos (mostly PN, Ambonnay) * * such small quantities, only sold in mixed case of all lieux-dits

Answer 168

Cote de Blancs *Sold off further away plots that were Pinot/Meunier - all about Chardonnay * Montigny La Grande Vigne (meunier)

Answer 169

Blanc de Blancs, Taittinger (also made as a rosé: Rosé: 70% Pinot Noir, 30% Chardonnay - Ambonnay, Boozy, Verzenay with a little CdB CH and Boozy red)

Answer 170

Vallee de la Marne *1/2 planted to Pinot, 30% CH, 19% Meunier *BAM! is a heritage variety bottling * Le Vigne d'Antan - bdb from ungrafted Chard * Cuvee Louis (PN/CH) *La Vigne d'Or (Meunier)

Answer 171

Montagne de Reims - majority of vines in Rilly-la-Montagne *Grand Cellier *Coeur de Cuvee *Cuvee Rubis Pinot Noir/Chardonnay equal love

Answer 172

Cote de Blancs

Answer 173

Gosset - Pinot and Chard; blend varies widely per vintage 1988 Blanc de Blancs NV, Vintage Extra Brut Rosé and Vintage Extra Bru

Answer 174

Alfred Gratien Pinot and Chard

Answer 175

Laurent-Perrier ~ 60/40 PN CH 1st release in 1959. Editions, not vintages. "Recreating the perfect year". Blend of 3 vintages from max 11 grand crus. Ages 10 years on lees for 750ml, longer for magnum.

Answer 176

Perrier-Jouet Brut: 50% Chardonnay, 45% Pinot Noir, 5% Meunier

Answer 177

Piper-Hiedsieck PN CH

Answer 178

Pommery Vintage 60% Chard, 40% Pinot Brut, Brut Rosé

Answer 179

Blanc de Blancs Rosé: 85% Chardonnay, 15% Pinot Noir

Answer 180

Agrapart 100% Chardonnay Brut Nature Avize Single Vineyard

Answer 181

Taittinger, single vineyard * name is a tribute to Chateau de la Marquetterie, the origin of the winery * 55% Chardonnay, 45% Pinot Noir Pierry in Coteaux Sud d'Epernay

Answer 182

Krug's Clos du Mesnil & Clos d'Ambonnay Claude Cazals Clos Cazals Duval-Leroy Clos des Bouveries Cattier Clos du Moulin Veuve Fourny Clos Faubourg Notre Dame Pommery Clos Pompadour

Answer 183

Gaston Chiquet (Dizy) Paul Bara (Bouzy) Pierre Gimonnet et Fils (Cuis) Henri Goutorbe (Aÿ) Marc Hébrart (Mareuil-sur-Aÿ) J. Lassalle (Chigny-les-Roses) Joseph Loriot-Pagel (Festigny) A. Margaine (Villers Marmery) Est 1971 (24 total)

Answer 184

Philipponat Gosset Ruinart Taittinger Moet Chandon Lanson Veuve Cliquot Jacquesson Drappier LP Duetz Pommery Krug so many more *disbanded in 1997

Answer 185

2002, 2008, 2012. 2013 = easily the best 2004, 2006, 2009 = also good

Answer 186

Tough vintage, middling quality. Wet then sunburn. Yields down 33%. Not terrible, not excellent. Good to great - uneven.

Answer 187

a real WTF vintage 20 - 70% frost loss then storms/hail in August, harvest rain and botrytis. Chardonnay was ok, but PN & MN were bad. High natural alc, low acid

Answer 188

Hottest year on record in Champagne since 2003. Generous yields. Lack depth/comlexity of great years - but no obvious shortcomings. A relief after 2017.

Answer 189

Dramatic year but great quality April frosts, rainy May with downy mildew, summer heat waves, sunburn but then a decent harvest with satisfactory quality

Answer 190

Irregular - a vintage that shows that achieving phenolic ripeness without soaring alcohol is the challenge du jour Good Pinot year

Answer 191

a cold, wet struggle to ripen May frost = down 33%, losses were higher in the Côte des Bars and the Massif de St Thierry **LOWEST YIELDS IN 35 YEARS Quality can be ok, but variable

Answer 192

2nd warmest recent vintage after 2018 Potential alc high, acidities low Aug 18 harvest start

Answer 193

Pierre Gimonnet (Cuis) Roland Champion (Chouilly) Pertois-Moriset (Le Mesnil sur Oger)

Answer 194

1. bulk up a weak wine 2. too distinctive from a good year - to make it in line with house style 3. to compensate for lower yields

Answer 195

Vineyard in Mareuil-sur-Ay Fabrice Pouillon

Answer 196

Avize Cote des Blancs Selosse, Jacquesson

Answer 197

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

Answer 198

* decide max annual yield * promotion of Champagne * regulate blocage, déblocage * announce harvest start date

Answer 199

1982 1985 1988

Answer 200

Larmandier-Bernier (40%) Paul Bara (50%) Krug Grande Cuvee (50%)

Answer 201

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 202

Ruinart, 1764 *made via maceration *Veuve followed in 1767

Answer 203

in the Marne - tributary of the Marne

Answer 204

Vauzelle Terme: Ay, PN Champ Cain: Avize, CH Corne Bautray: Dizy, CH

Answer 205

Storing Champagne horizontally - big space-saving piles separated by thin wooden "lattes", although stored horizontally in pallets now *lees have more space to spread out in this way *long term storage for longer elevage **entreillage is a related term**

Answer 206

Crucial step in **remuage** process * bottles are stored upside down, gathering yeast into the neck prior to disgorgement

Answer 207

Pointage: shaking of bottles to dislodge sediment

Answer 208

Stacking of the bottles neck down after riddling, in readiness for disgorgement, with the neck of one bottle resting in the hollow base of the bottle below en masse (neck down) entreillage = horizontal stacking

Answer 209

TRANSVERSAGE: "twist on traditional"; after disgorgement, wine is put into a pressure tank to which dosage is added, then bottled - usually 375ml or smaller, Jero or larger ** bottling method for "other" sizes TRANSFER: no riddling disgorgement - after lees aging, bottles are chilled, contents transfer to bulk pressure tank. Sediment is removed via clarification or filtration. Dosage is added in tank - then bottled under pressure

Answer 210

Krug, 1st vintage 1995 * most expensive of Krug range. Release price for 1995 was $3k - 3.5k * Krug's 1st Blanc de Noirs * tiny .68ha, 250 cases made

Answer 211

Decision by Comite Champagne (CIVC) Réseau Matu: Ripening Observation Network - based on ripeness of grapes across region, determined by 404 control plots with sampling starting at veraison, 2x a week - SUGAR CONTENT + ACIDITY LEVEL are the 2 key data points driving the decision [takes into account rate of color change, cluster weight, sugar, total acidity, etc] - data collected is used to determine harvest date by municipality and grape type *typically 90 days after full flowering

Answer 212

898 AD: Clovis is baptised in Reims, an event that marked the birth of the Kingdom of France. All of France's kings were crowned here until 1825 - so Champagne has always been closely associated with royalty and nobility

Answer 213

1.2 kg / 2.6 lb

Answer 214

Hilly - average grade is 12% Lattitude: 48 - 49º 90 to 300M asl

Answer 215

Mareuil-sur-Aÿ Tauxières-Mutry [of 42 premier crus, these are the only 2 above 95%]

Answer 216

Pierre Gimonnet

Answer 217

- Loriot Pagel (Festigny) - A. Margraine (Villers Marmery) - Rémy Massin (Ville sur Arce, 100% PB) - Vazart-Coquart et Fils (Chouilly) - Pertois-Moriset (Le Mesnil sur Oger) - Pierre Gimonnet (Cuis, all 5 bottlings are.. Oger, Cramant, Chouilly, Cuis 1er Cru, Grand Terroirs de Chardonnay)

Answer 218

Loriot Pagel (Festigny) Salmon (BdN & Rosé, Chaumuzy)

Answer 219

Only 2 make a100% Pinot Blanc de Noirs.. Sanchez-Le Guédard Remy Massin .. Vazart-Coquart makes a 100% Pinot Rose

Answer 220

Traditional Vertical Fixed Basket Press - a plate lowers on grapes filling the cylindrical basket - juice percolates across the gâteau de marc (press cake), running down sides and base - between each press, the press cake is broken up with pitchforks (retrousse) - the relatively long press cake acts as a natural filter Coquard, Darc, Dol-lat and Marmonier Most common Champagne Press

Answer 221

Automated horizontal plate press - 1st automated press, introduced to Champagne in the 50's

Answer 222

Each section of the press is meant to extract from specific zones of the berry, working inward to out. Zone 1: center of the berry with the weakest pulp. Juice is easily extracted; rich in sugar and acid. Less oxidation, no pigment Zone 2: central zone; rich in tannin and malic acid Zone 3: peripheral; rich in potassium The cuvee, taille, and rebeche are separated into different belons, with solids filtered out via a stainless steel mesh. Débourbage comes next.

Answer 223

Trepail Villers-sur-Marmery

Answer 224

Ay only (Mareuil sur Ay = 2nd highest rank at 99%)

Answer 225

Ay, Mareuil sur Ay Dizy, Champillon and Cumières * all Pinot Noir places Epernay, Macy, and area = Chard

Answer 226

Mannequins

Answer 227

1.2 to 1.3%

Answer 228

** need to check this Cahiers says cannot exceed 13% after enrichment/prise de mousse

Answer 229

375ml or smaller Jeroboam or bigger (transversage allowed)

Answer 230

Still need to fill the void left from disgorgement - can use wine identical to what's in bottle