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Continuing Studies > FR: Champagne > Flashcards

FR: Champagne Flashcards

1
Q

Who was the 1st to bottle a 100% Pinot Meunier as Special Club?

A

Moussé

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2
Q

Who is considered to be the OG Grower Champagne - the first recoltant manipulant?

A

Gaston Chiquet
In 1919, the brothers running the domaine decided to keep a large portion of their grapes for the first time and sell sparkling wine under their own name

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3
Q

Bollinger: in Champagne and beyond

A
  • Champagne Bollinger + Champagne Ayala
  • Chanson + Chateau d’Entroyes (Burgundy)
  • Langlois-Chateau (Saumur) + Hubert Brochard (Sancerre)
  • Ponzi Vineyards (Oregon)
  • Cognac Delamain + Anaë Gin (Cognac)
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4
Q

of villages allowed to produce Champagne?

A

319

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5
Q

What grapes were added to Champagne AC for “adaptation purposes”?

A

Voltis, up to 5%

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6
Q

Champagne’s principal grapes and min. % for assemblage?

A

Min. 95% (bc Voltis up to 5%)
Chardonnay
Pinot Noir
Meunier
Pinot Gris
Pinot Blanc
Petite Meslier
Arbanne

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7
Q

What is the min. potential ABV and max. RS for Champagne’s base wine?

A

Min. 9% ABV
Max 10g/l RS

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8
Q

For Champagne, earliest date for tirage?

A

Jan. 1

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9
Q

How much time between date of tirage to disgorgement for Champagne?

A

12 months

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10
Q

Prise de Mousse must occur in what vessel?

A

Glass bottle
*finished wines must be marketed in this bottle with exception for 3L+ and less than 375ml

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11
Q

Max. % of harvest that can be sold as vintage Champagne?

A

80%

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12
Q

Vintage-dated Champagne must contain what % from said vintage?

A

100%

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13
Q

How long is the elevage for NV Champagne?

A

15 months total
(inc. 12 months on lees between date of tirage and disgorging min)

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14
Q

How long is the elevage for Vintage Champagne?

A

36 months
(inc. 12 months on lees between date of tirage and disgorging min)

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15
Q

Champagne max yields?

A

10,400 kg/ha
(max. 18 bunches per square meter and .. whatever the average yield overall.. no individual block can surpass 138 hl/ha)

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16
Q

Rebêche

A

“end of pressing”
*Additional press juice; must account for 0 - 10% of total
*can only be used for distillation

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17
Q

Champagne’s max. press yield?

A

102 liters/160 kg

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18
Q

What year were Champagne’s earliest protections put in place? Year for AC?

A

1919
1936

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19
Q

Brut Nature

A

0-3 g/l
*1 - 2g is normally left after 2nd ferment

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20
Q

Other terms for Brut Nature styles?

A

Non-Dosé
Brut Sauvage
Ultra Brut
Dosage Zéro
Sans Sucre
Pas Dosé

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21
Q

Extra Brut

A

0 - 6 g/l

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22
Q

Brut

A

0 - 12 g/l
(15 prior to 2010)

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23
Q

Extra Dry

A

12 - 17 g/l

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24
Q

Sec/Dry (EU Sparkling)

A

17 - 32 g/l

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25
Q

Demi-Sec (EU Sparkling)

A

32 - 50 g/l

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26
Q

Doux

A

50+ g/l

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27
Q

Which of Champagne’s Grand Cru Villages were added after 1985?

A

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

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28
Q

Champagne Grand Cru with most plantings by ha?

A

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

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29
Q

Majority of Champagne vineyard is in which department?

A

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

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30
Q

Champagne’s “zone de l’élaboration”

A

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

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31
Q

Champagne soils?

A

Belemnite chalk subsoil covered by a thin layer of sand and clay

*Aube’s dominant soil type is clay with Kimmeridgian, not chalk

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32
Q

What percentage of Champagne is released as NV?

A

85 - 90%

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33
Q

Champagne climate?

A

48 to 49º
Continental meets Atlantic
*diurnal shift in Sept/Oct is 10 - 15º; in Aug only 5ºish

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34
Q

1st time Champagne harvested in August?

A

2003

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35
Q

What is the 1st Champagne grape to bud first?

A

Chardonnay

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36
Q

Most planted grapes in Champagne?

A

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

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37
Q

Most planted Champagne District?

A

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

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38
Q

Clos Pompadour

A

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

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39
Q

Mareuil-sur-Aÿ
- rank/region
- producers/bottles

A

“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

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40
Q

échelle des crus

A

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

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41
Q

NV vs MV

A

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

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42
Q

Reason for Vintage Champagne’s typically richer style?

A

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

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43
Q

1st Champagne Prestige Cuvee?

A

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)

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44
Q

Club Trésors

A

Original members remaining: Paul Bara, Pierre Gimonnet, Gaston Chiquet
*est 1971
*invitation only - 25 members today

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45
Q

1st commercialized Champagne single vineyard bottlings?

A

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

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46
Q

Blanc des Blancs Champagne may legally feature what varieties?

A

Chardonnay
Pinot Blanc
Pinot Gris
Petit Meslier
Arbane
(Voltis)

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47
Q

1st known example of Rosé Champagne?

A

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

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48
Q

What can be used in Rosé Champagne’s Liqueur d’Expedition to stabilize color?

A

Gum arabic (acacia powder from hardened sap)

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49
Q

Champagne’s allowable “margin of error” for reported RS level?

A

+/- 3g/l

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50
Q

How much sugar in liqueur de tirage to create 1 bar pressure?

A

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

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51
Q

Examples of Demi-Sec Champagne?

A

Pol Roger Rich
Selosse Equise
Roederer Carte Blanche

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52
Q

Planting density in Champagne?

A

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

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53
Q

4 vine training systems allowed in Champagne?

A
  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

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54
Q

Best training system for Pinot Noir in Champagne?

A

Cordon (Cordon de Rayat)
*spur-trained, cane-pruned

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55
Q

Benefits of large crops/high yields for Champagne?

A
  • large crop delays flowering past frost threat and extends ripening into September (cooler nights, more acid)
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56
Q

Déblocage

A

The maximum personal reserve to be released - a proportion of stored reserves that have finally been classified Champagne AOC and authorized for use to combat a shortfall of a small harvest

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57
Q

Champagne: de-stemmed or whole bunch?

A

Always whole bunch

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58
Q

Traditional Champagne press?

A

Coquard (17th century technology)

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59
Q

Marc (Champagne measurement)

A

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

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60
Q

How many liters for Cuvée, Taille, and Rebeche?

A

2666L of juice = 1 marc

2050L = Cuvee
500L = Taille
116L = Rebeche

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61
Q

Débourbage

A

12- 24 hours post-press where the junk in the juice (bourbes) settles before the juice is piped to the fermenter

*double débourbage can minimize amount of sulfur necessary

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62
Q

Most Champagne’s final ABV?

A

12 - 12.5%

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63
Q

size of Champagne pièces?

A

205L (vin de cuvee fits 10)

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64
Q

Components of the liqueur de tirage?

A

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

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65
Q

Remise en cercles (Champagne)

A

“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

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66
Q

Why is choice of bottle color most important for sparkling wine production?

A

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

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67
Q

Jeroboam

A

3L / 4 bottles

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68
Q

Rehoboam

A

4.5L / 6 bottles

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69
Q

Methuselah

A

6L / 8 bottles

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70
Q

Salmanazar

A

9L / 12 bottles
(= 1 case)

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71
Q

Balthazar

A

12L / 16 Bottles

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72
Q

Nebuchadnezzar

A

15L / 20 bottles

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73
Q

How does Prise de Mousse in a Magnum differ from 750ml?

A

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

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74
Q

Terms related to cork-sealed secondary ferment

A

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

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75
Q

Bidule

A

small silicon pot that captures sediment during riddling to be disgorged

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76
Q

Lifespan of Autolysis

A
  • begins 2 - 4 months after secondary
  • Most active period lasts until 4-5 yrs
  • Generally not doing anything after year 10
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77
Q

Autolysis / Disgorgement date considerations

A

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

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78
Q

Remuage

A

*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

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79
Q

Pupitre

A

“desk”
60 holes

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80
Q

Who invented the gyropalette as we know it?

A

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

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81
Q

of bottles in a gyropalette?

A

504

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82
Q

2 riddling methods?

A
  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)
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83
Q

liqueur d’expédition

A

Dosage: sugar (except brut nature), base wine, SO2

(also…. absorbic acid, citric acid, gum arabic, spirit, sulficorbate)

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84
Q

Jetting

A

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

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85
Q

Gold standard Champagne cork?

A

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

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86
Q

Vieilles Vignes Françaises

A

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

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87
Q

R.D.

A

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

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88
Q

Oldest Champagne house to produce sparkling wine exclusively?

A

Ruinart, est 1729

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89
Q

When did the technique of making heavier glass suitable for holding bubbles reach France?

A

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

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90
Q

Champagne Press process

A
  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

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91
Q

What is the first variety to bud in Champagne?

A

Chardonnay .. followed by Pinot Noir then Pinot Meunier

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92
Q

1st certified biodynamic Champagne House? Largest biodynamic vineyard holder?

A

Fleury = 1st
Louis Roederer has the most biodynamic vineyard

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93
Q

Chouilly

A

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

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94
Q

Oiry

A

Côte des Blancs, Grand Cru
*added after ‘85

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95
Q

Avize

A

Côte des Blancs, Grand Cru

Agrapart, Jacques Selosse
Les Chantereines = Selosse’s important vineyard

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96
Q

Oger

A

Côte des Blancs, Grand Cru
*added after ‘85

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4
5
Perfectly
97
Q

Les Mesnil-sur-Oger

A

Côte des Blancs, Grand Cru
*added after ‘85

  • Salon produced the 1st famous single village champagne here
  • Krug Clos du Mesnil (1979)
  • Les Chetillons (P. Moncuit, R. Moncuit, P. Peters)
  • A. Selosse’s Les Carelles
98
Q

Cramant

A

Côte des Blancs, Grand Cru

  • Diebolt Vallois
99
Q

Cuis

A

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

100
Q

Vertus

A

Côte des Blancs, Premier Cru
*historically Pinot territory

2nd largest village in all of Champagne (after Riceys)

101
Q

Les Chetillons
- village
- producers

A

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)
102
Q

Montagne de Reims plantings?

A

Pinot Noir 41%
Meunier 34%
Chardonnay 25%

103
Q

Rivers running through Montagne de Reims?

A

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

104
Q

Sillery

A

Montagne de Reims, Grand Cru
* Chardonnay dominant

105
Q

Puisieulx

A

Montagne de Reims, Grand Cru
Pinot Noir dominant

106
Q

Beaumont-sur-Vesle

A

Montagne de Reims, Grand Cru
Pinot Noir dominant

107
Q

Verzenay

A

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

108
Q

Mailly-sur-Champagne

A

Montagne de Reims, Grand Cru
Pinot Noir dominant

109
Q

Verzy

A

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

*Les Houles (imp source for Roederer’s Cristal)

110
Q

Louvois

A

Montagne de Reims, Grand Cru
Pinot Noir dominant

111
Q

Bouzy

A

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

112
Q

Ambonnay

A

Montagne de Reims, Grand Cru
Grande Montagne subzone
Pinot Noir dominant

*Egly-Ouriet, Marguet

La Grande Ruelle (Marguet, Gonet-Medeville), Le Parc, Le Bout du Clos,

113
Q

Tours-sur-Marne

A

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

114
Q

Only Montagne de Reims Grand Cru most planted to Chardonnay?

A

Sillery

115
Q

Ludes

A

Montagne des Reims, Premier Cru
Grande Montagne subzone

*Bereche & their Le Gran, Les Beaux Regards, Les Clos
*Cattier’s Clos du Moulin: single vyd since 1952

116
Q

Chigny-les-Roses

A

Montagne des Reims, Premier Cru
Grande Montagne subzone

117
Q

Rilly-la-Montagne

A

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

118
Q

Petite Montagne’s star variety?

A

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

119
Q

Écueil

A

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

120
Q

Vrigny

A

Petite Montagne, Montagne de Reims, Premier Cru

Egly-Ouriet’s Les Vignes des Vrigny** 100% Pinot Meunier, NV

121
Q

La Closerie

A

Jérôme Prévost
Star of the Petite Montagne with his 2ha in the Les Béguines vineyard in Gueux
* a hero of the Meunier renaissance

122
Q

Merfy

A

Petite Montagne
Chartogne-Taillet = star producer

123
Q

Clos des Goisses

A

Mareuil-sur-Aÿ, Valle de la Marne
(“Super” Premier Cru)

*1st vintage 1935 - only missed 12 vintages. Typically 2/3 PN, 1/3 Ch

124
Q

Clos Saint-Hilaire

A

Billecart
Mareuil-sur-Aÿ (premier cru)
100% Pinot Noir, planted 1964
Blanc de Noir

Pinot Noir-dom house

125
Q

Aÿ

A

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
126
Q

Dizy

A

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

127
Q

Cumières

A

Vallee de la Marne
Premier Cru
Pinot Noir #1

  • Rene Geoffrey (Empreinte), Georges Laval (Les Chenes)
128
Q

Oeuilly

A

Vallee de la Marne
Tarlant’s Cuvee Louis, La Vigne d’anton, La Vigne d’Or

129
Q

Cuisles

A

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

130
Q

Forest-Fourneaux

A

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

131
Q

Ulysse Colin

A

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

132
Q

Cote de Sezanne grapes?

A

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

133
Q

Côte des Bar

A

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

134
Q

Vouette & Sorbée

A

Buxières-sur-Arce, Cote des Bar
*A. Selosse inspired
* Fidele: PN, primary wine
* Saignee Sorbee: single vyd
*Blanc d’Argile:
*Textures: Pinot Blanc

Pinot Noir house (?)

135
Q

Roses des Jeanne

A

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

136
Q

Drappier
- location
- top wine
- top grapes

A

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

137
Q

Celles-sur-Ource

A

Cote des Bar
* Roses de Jeanne “les Ursules”
* Pierre Gerbais

138
Q

Polisot

A

Cote des Bar
*home to Marie Courtin

139
Q

Rosé des Riceys AOP

A

Still Rosé - 100% Pinot Noir
Whole bunch, semi-carbonic

*Les Riceys is the southernmost and also the most planted village in Champagne (866ha)

*Olivier Horiot

140
Q

Paul Bara

A

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

Pinot Noir

141
Q

3rd week of April in Champagne

A

All of the tastings!
1. Terres et Vins de Champagne: Annual tasting held in Aÿ - Bereche and Laherte founded. Grower tasting - and vin clairs

  1. Les Artisans du Champagne: inspired by Terres et Vins de Champagne - grower estates including Hebrart,Savart, Vilmart
  2. Trait-d-Union (J Selosse, Egly-Ouriet, Prevost etc)
  3. Club Tresors
142
Q

Bereche

A

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

143
Q

Billecart-Salmon

A

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

144
Q

Bollinger

A

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

Pinot Noir dominant house

145
Q

Le Cote aux Enfants

A

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

146
Q

Cattier

A

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

147
Q

Claude Cazals

A

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

148
Q

Gaston Chiquet

A

Dizy, Grande Valle (Vallee de la Marne)
* unusual Aÿ BdB bottling

149
Q

Diebolt-Vallois

A

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

150
Q

Dom Perignon

A

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

151
Q

Egly-Ouriet

A

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
152
Q

Charles Heidsieck

A

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

153
Q

Jacquesson

A

relocated to Dizy; vineyards in Grande Vallee and Cote de Blancs
*Chiquet bros - sold to Artemis Group in 2023
*Cuvee No. 733 was 1st in series
* Champ Cain: Avise
* Aÿ Vauzelle Terme

154
Q

Krug

A

Reims
*Clos du Mesnil, 1979
*Clos d’Ambonnay, 1995

Equal love for all the varieties

155
Q

Pierre Peters

A

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

156
Q

Pol Roger

A

Epernay
* Cuvee Sir Winston Churchill: Pinot-dominant

157
Q

Veuve Cliquot

A

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
158
Q

Purpose of “boues de ville” aka “gadoues”

A

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

159
Q

Chalk pits used to cellar wine in Champagne?

A

Crayeres

160
Q

Grande Marque

A

“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

161
Q

Les Crayeres

A

single vineyard in Ambonnay
*Egly-Ouriet 100% Pinot

162
Q

Terres de Noel

A

Oger
*Jean Milan NV single vyd bottling

163
Q

MCR in Champagne

A

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

164
Q

Champagne perpetual cuvee

A

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

165
Q

Retrousse

A

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

166
Q

Different meanings of “taille” in Champagne

A
  1. pruning
  2. second pressing of the grapes - 500L before the rebeche
167
Q

What causes tartrate crystals?

A

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

168
Q

2 French terms for ungrafted

A

Franc de Pied
Non greffé

169
Q

Aube Rivers?

A

Aube River
Seine River

170
Q

Regions for Echelles des Crus?

A

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

171
Q

Chartogne-Taillet

A

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

172
Q

Massif de Saint-Thierry

A

just remember that it is NW of Reims in the Montagne des Reims. Merfy/Chartogne-Taillet are in this area

173
Q

100% Pinot Meunier Champagne

A
  • 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)
174
Q

Ungrafted Champagne bottlings

A
  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)
175
Q

Roger Coulon

A

Vrigny
Petite Montagne / Montagne de Reims

Pinot Noir, Chard

176
Q

Duval-Leroy

A

Vertus, Cote des Blancs

177
Q

Olivier Horiot

A

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

178
Q

Laherte Freres

A

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

179
Q

Larmandier-Bernier

A

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

180
Q

Jacques Lassaigne

A

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

181
Q

Montgueux

A

Hills of goths
* usually considered with the Aube; 15 min from Troyes
* Jacques Lassaigne = star producer
* Chardonnay terroir (90%)

182
Q

Vitryat

A

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

183
Q

Georges Laval

A

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

184
Q

A.R. Lenoble

A

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

185
Q

A. Margraine

A

Villers-Marmery, Montagne de Reims

186
Q

Villages in Petite Montagne

A

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

187
Q

Villers-Marmery

A

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

188
Q

Marguet

A

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

189
Q

David Leclapart

A

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

190
Q

Marie Courtin

A

Polisot (village), Cotes des Bar
*Pinot Noir-focused (tiny bit of Chard)

191
Q

Pierre Moncuit

A

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

192
Q

Moussé

A

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

193
Q

Bruno Paillard

A

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

194
Q

Cristal

A

Louis Roederer
“the most misunderstood Champagne in Champagne”
*Avize, Cramant, Les Mesnil, Verzenay, Verdi, Beaumont-sur-Vesle, Ay, Mareuil-sur-Ay

Approx 55% PN/45% CH

195
Q

Savart

A

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

196
Q

Francois Seconde

A

Only source of pure Sillery Champagne today

197
Q

Jacques Selosse

A

Avize, Cote des Blancs
- Initial, VO: BdB from Avize
- Rosé: VO Chard + ~7% Egly-Ouriet red wine
- Substance: made in a true solera in the Jerez sense (dates to 1986)
- Vintage Blanc de Blancs: Les Chantereines, Les Maladries du Midi in Avize

Seems to work equally with Pinot/Chard. Has a collection of 6 lieux-dit bottlings

198
Q

Suenen

A

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

199
Q

Comtes de Champagne

A

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)

200
Q

Tarlant

A

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)

201
Q

Vilmart

A

Montagne de Reims - majority of vines in Rilly-la-Montagne
*Grand Cellier
*Coeur de Cuvee
*Cuvee Rubis

Pinot Noir/Chardonnay equal love

202
Q

Delamotte

A

Cote de Blancs

203
Q

Celebris

A

Gosset - Pinot and Chard; blend varies widely per vintage
1988

Blanc de Blancs NV, Vintage Extra Brut Rosé and Vintage Extra Bru

204
Q

Cuvee Paradis

A

Alfred Gratien
Pinot and Chard

205
Q

Grand Siècle

A

Laurent-Perrier
50/50 PN CH

206
Q

Belle Époque

A

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

207
Q

Rare

A

Piper-Hiedsieck
PN CH

208
Q

Cuvee Louise

A

Pommery
60% Chard, 40% Pinot

209
Q

Dom Ruinart

A

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

210
Q

Vénus

A

100% Chardonnay
Brut Nature
Avize
Single Vineyard

211
Q

Les Folies de la Marquetterie

A

Taittinger
55% Chardonnay, 45% Pinot Noir
Pierry in Coteaux Sud d’Epernay

212
Q

Clos Champagne?

A

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

213
Q

Name 5 Club Tresors members

A

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)

214
Q

Name 5 Champagne “Syndicat” members

A

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

*disbanded in 1997

215
Q

How many days from budbreak to harvest is “classic” in Champagne?

A

100 days

216
Q

Great Champagne vintages since 2000

A

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

217
Q

2016 Champagne

A

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

218
Q

2017 Champagne

A

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

219
Q

2018 Champagne

A

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

220
Q

2019 Champagne

A

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

221
Q

2020 Champagne

A

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

222
Q

2021 Champagne

A

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

223
Q

2022 Champagne

A

2nd warmest recent vintage after 2018
Potential alc high, acidities low

224
Q

Special Club producers in Cote des Blancs

A
225
Q

3 reasons you might use more reserve wine in Champagne

A
  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
226
Q

% of grapes that must be from an RM’s own vineyards?

A

95%

227
Q

Les Blanchiens

A

Vineyard in Mareuil-sur-Ay
Fabrice Pouillon

228
Q

Champ Caïn

A

Avize
Cote des Blancs
Selosse, Jacquesson

229
Q

Name some Cote des Blancs premier cru

A

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

230
Q

Functions of the CIVC

A
  • decide max annual yield
  • promotion of Champagne
  • regulate blocage, déblocage
  • announce harvest start date
231
Q

Notably good Champagne vintages in the 80’s?

A

1982
1985
1988

232
Q

Producers that use high % of reserve wine in their NV cuvee?

A

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

233
Q

Maillard Reaction 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)

234
Q

1st rosé Champagne?

A

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

235
Q

Surmelin River

A

in the Marne - tributary of the Marne

236
Q

Vauzelle Terme

A

Aÿ
Jacquesson

237
Q

Sur Latte

A

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

238
Q

Sur Pointe

A

standing the bottle to capture yeast in the neck after remuage, prior to disgorgement
*short term or long term

239
Q

Pointage

A

1st step in the riddling process: after the bottle is first placed in the riddling rack; shaking the bottle to encourage autolysis and prevent sediment from sticking to inner surface of the bottle

240
Q

Dépointage

A

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

241
Q

Transversage vs Transfer Method

A

Sparkling wine riddled and disgorged then is transferred to a pressure tank to which dosage is added then bottled - typically used for splits, half-bottles, jeroboam+

** slight twist on transfer method - which does not riddle/disgorge. Wines age on lees, are chilled, then transferred to bulk pressure tank where sediment is removed via filtration

Continuing Studies (80 decks)

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