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Sommelier (Original) > France - Champagne > Flashcards

France - Champagne Flashcards

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1
Q

Can you call a sparkling wine Champagne if it’s not from Champagne, France?

A

No, of the wine isn’t made from Champagne, France it legally can’t be called champagne. It can be called mèthode traditionalle or mèthode classique

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2
Q

Yeast goes dormant at what temp?

A

50 degrees Fahrenheit

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3
Q

What is the method of champagne used to make sparkling wine from Champagne, France?

A

Mèthode Champenoise

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4
Q

What are the two separate fermentations involved in Mèthode Champenoise?

A
  1. Creating a still wine (Vin Clair)

2. In a bottle create and trap carbonation

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5
Q

What is the soil type of Champagne?

A

Limestone with undertones of clay, sand and marl

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6
Q

Where is Champagne located?

A

NorthEastern France - 90 miles from Paris

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7
Q

What is assemblage?

A

Process of blending done by the cellar master to make a house blend

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8
Q

What are the two main rivers of Champagne?

A

Velse River - Montage de Reims

Marne River - Valle de la Marne

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9
Q

What is the weather type of Champagne, France?

A

Cold, wet, and damp

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10
Q

What are the two main cities in the region of Champagne?

A

Reims

Èpernay

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11
Q

What region in champagne does the city of Reims reside in

A

Montage de Reims

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12
Q

What region is closest to the city of Epernay?

A

Valle de la Marne

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13
Q

If a champagne is 100% Chardonnay which region was it probably produced in?

A

Côte de Blancs

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14
Q

If a champagne is 100% Pinot Noir which region was it probably produced in?

A

Montage de Reims

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15
Q

What are the two forms of pressing champagne grapes?

A

Cuveè - first pressing

Taille - second pressing, add with cuveè to make vintage or nonvintage champagne

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16
Q

What are the 5 regions of Champagne?

A

North to south

  1. Montage de Reims
  2. Valle de la Marne
  3. Côte de Blancs
  4. Côte de Sèzanne
  5. The Aube
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17
Q

What are the Grand Cru villages of Montage de Reims?

A

Sillery

Puisieulx

Mailly - Champagne

Verzenay

Beaumont - sur - velse

Verzy - added in 1985

Louvois

Bouzy

Ambonney

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18
Q

What are the Grand cru villages of Valle de la Marne?

A

Aÿ - Champagne

Tours -sur - Marne - red grapes only

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19
Q

What are the Grand Cru villages of Côtes de Blancs?

A

North to South

Chouilly - white only, added in 1985

Oiry - added in 1985

Cramant

Avise

Oger - added in 1985

Le- Mensil-sur-Oger - added in 1985

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20
Q

What is Remuage?

A

This is the process where the bottle is lightly shaken (either by hand or machine) in a way to gather the spent lees in the bottle towards the neck of the bottle

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21
Q

When no sugar is added and the wine is bone dry it is called?

A

Brut Nature

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22
Q

A minimal amount of sugar is added that is barely perceivable, causing the wine to be dry. This is the most popular style of Champagne produced?

A

Brut

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23
Q

Some sugar is added, making the wine off dry. The second most popular style of Champagne?

A

Extra Dry or Extra Sec

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24
Q

A heavy concentration of sugar added. This type of champagne is extremely sweet and is considered a dessert wine?

A

Doux Champagne

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25
Q

What are Champagne vineyards called?

A

Houses

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26
Q

What grape is a clone of Pinot Noir?

A

Pinot Meinsiur

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27
Q

What characteristic does Chardonnay have in sparkling wines?

A

Finesse

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28
Q

What characteristic does Pinot Meunièr have in Sparkling wine?

A

fruit character

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29
Q

What role Characteristic does Pinot Noir have in sparkling wines?

A

Weight and Structure

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30
Q

Primary grapes used to make Champagne in Montage de Reims?

A

Pinot Noir

Pinot Meunier

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31
Q

Primary grapes used to make Champagne in Valle de la Marne?

A

Pinot Meunier

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32
Q

Primary grape used to make Champagne in the Cote de Blancs?

A

Chardonnay

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33
Q

Primary grape used in the Côte de Sezanne to make Champagne?

A

Chardonnay

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34
Q

Primary grape used to make Champagne in the Aube?

A

Pinot Noir

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35
Q

The dead deposit of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of “fining”, to the bottom of a vat of wine after Fermentation and aging is called?

A

Lees

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36
Q

What is the most common champagne style?

A

Non Vintage

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37
Q

Expelling the sediments from the title after Remuage is called?

A

Disgorgement

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38
Q

What grape accounts for the largest acreage in Champagne?

A

Pinot Noir

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39
Q

What is the most southerly region in Champagne?

A

The Aube

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40
Q

Which of the following methods involves a single fermentation that begins in tank but concludes in the bottle?

A

Mèthode Ancestrale

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41
Q

If a champagne is Blanc de Noir it is 100% what?

A

Black grapes that are approved for the Region of Champagne

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42
Q

If a champane is Blanc de Blanc it is 100% what?

A

Chardonnay

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43
Q

Louis Roederer produces the prestige cuveè “Dom Perignon”?

A

False - the Tete de Cuveè for Louis Rederdor is Cristal

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44
Q

The number of grams of sugar added after disgorgement is called?

A

Liqueur D’expedition also known as Dosage

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45
Q

What is another name for Dosage?

A

Liqueur D’Expedition

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46
Q

What is Liquer de Tirage?

A

Before the second fermentation the addition of wine, sugar and yeast

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47
Q

What are the steps of Method Champenoise?

A

Harvest

Pressing Grapes

Fermentation

Assemblage - Making Still Wine

Liqueur de Tirage

Second Fermentation

Aging

Riddling

Degorgement

Liqueur D’ Expedition (Dosage)

Recorking

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48
Q

How many bottles are on a Pupitre?

A

60 bottles

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49
Q

How many bottles does a Gyropallete hold?

A

504 bottles

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50
Q

What is the minimum aging for nonvintage wine?

A

15 months

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51
Q

What is the minimum aging for Vintage wine?

A

36 months

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52
Q

What is the name of the type of sparkling wine of it has a residual sugar level of 0-12 grams per liter?

A

Brut

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53
Q

What is the name of the type of sparkling wine of it has a residual sugar level of 0-3 grams per liter / no added Dosage?

A

Brut Nature / Non Dose

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54
Q

What is the name of the type of sparkling wine of it has a residual sugar level of 12-17 grams per liter?

A

Extra Dry

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55
Q

What is the name of the type of sparkling wine of it has a residual sugar level of 17-32 grams per liter?

A

Sec

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56
Q

What is the name of the type of sparkling wine of it has a residual sugar level of 32-50 grams per liter?

A

Demi - Sec

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57
Q

What is the name of the type of sparkling wine of it has a residual sugar level of 50 + grams per liter?

A

Doux

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58
Q

What is the largest champagne bottle size on the market

A

Solomon 18 L / 24 bottles

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59
Q

What are some common Champagne aromas?

A

Apple

Toast

Citrus

Yeast (Bread Dough)

Hazelnuts / Walnuts

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60
Q

What is the oldest sparkling Champagne House?

A

Ruinart - established in 1729 as a sparkling wine house

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61
Q

Who developed the formula for secondary Fermentation?

A

A pharmacist named Andre Francois along with Jean - Antoine Chaptal (chaptalization researcher)

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62
Q

Who created the first brut champagne?

A

Pommery in 1874

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63
Q

What is special about Champagne labeling?

A

They are the only appellation that is not required to state AOP/AOC on the label

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64
Q

How and why was the CIVIC created?

A

It was formed during Nazi occupation in 1941 by Count Robert Jean de Vogue of Moët to protect the interest of the Champenois from the Nazis

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65
Q

What was the first vintage of Dom Perignon?

A

1921

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66
Q

What is belemnite chalk?

A

Derived from cephalopods

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67
Q

What is micraster chalk?

A

Derived from sea urchins - common in the Valley

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68
Q

What is the most dominant soil type in the Aube?

A

Clay

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69
Q

What pruning methods are allowed in Champagne?

A

Cordon de Royat

Chablis

Valle de la Marne

Guyot (single and double)

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70
Q

What grapes other than the major 3 are permitted in Champagne?

A

Pinot Blanc Vrai

Abrane

Pinot Gris

Petit Meslier

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71
Q

What is the pressing limit enforced by the CIVIC since 1993?

A

102 L per 160kg of grapes

2,550L per 4,000kg of grapes (size of coequard press) also called a Marc

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72
Q

What does blocage and deblocage mean?

A

Blocage - the reserve of wine stocks for use in future vintages

Deblocage - the release

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73
Q

What is a matriculation number?

A

A number assigned to each producer by the CIVIC

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74
Q

What does NM mean on a Champagne label?

A

Negoicant Manipulant

  • a house that purchases grapes or base wine. They may also own their own vineyards
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75
Q

What does RM mean in a bottle of champagne?

A

Recoltant Manipulant

  • A grower producer who makes wine from estate fruit 96% must come from their own vineyards
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76
Q

What does CM mean?

A

Cooperative Manipulant

- A grower cooperative that produces a wine under one brand

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77
Q

What does RC mean?

A

Recoltant Cooperateur

A grower whose grapes are vinified at a co-operative but is labeled as their own brand

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78
Q

What does SR mean?

A

Societe de Recoltants
- a firm, not a co-operative, of growers often related who pool their resources to vinify their wines and market them under several brands

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79
Q

What does ND mean?

A

Negociant Distributer

- a middleman company, that distributes Champagne that they did not make

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80
Q

Where was Dom Pérignon cellar master

A

The Abbey of Hautvillers from 1668 til 1715

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81
Q

What does pétillant mean

A

Semi Sparkling

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82
Q

What does Demi Mousseux mean

A

Crémont

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83
Q

What is the oldest champagne house still in operation today

A

Gosset - established in 1584, was founded as a still wine producer

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84
Q

Who is Madame Barbe - Nicole Ponsardin

A

The Vueve Cliquot

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85
Q

What did Madam Barbe Nicole Ponsardin pioneer once she took over the house of Cliquot

A

The development of the pupitre

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86
Q

What was the name of the first Brut champagne produced by Pommery in 1874

A

Pommery Nature

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87
Q

What region was removed from champagne in the realigning of Champagne in 1908

A

The Aube (Cote de Bars)

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88
Q

When was The Aube reinstated as a full Region of champagne

A

1927

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89
Q

When was champagne enshrined into the AOC / AOP

A

1936

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90
Q

What is the Commission de Châlons

A

Founded in 1936 in Champagne as a consortium of growers and merchants to develop quality standards and regulate pricing

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91
Q

What are some of the wars that have taken place in or around Champagne

A

Hundred Years War

16th Century Religious Conflicts

Thirty Years War

World War I

World War II

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92
Q

How many villages are authorized to grow grapes for Champange

A

357

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93
Q

Pinot Noir is the prominent grape in what districts in Champagne

A

Montage de Reims

Côte des Bars (The Aube)

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94
Q

Chardonnay is the dominant grape of what districts in a Champange

A

Côte de Sézanne

Côte des Blancs

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95
Q

Pinot Meunier is the primary grape for what District in Champange

A

Vallée de la Marne

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96
Q

What directions are the slopes facing in Côte des Blanc

A

Southeast

East

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97
Q

Who can recieve Cru status in Champagne

A

Cru status is awarded to entire villages in Champagne , rather than individual vineyards or properties

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98
Q

How many Grand Crus are in Champagne

A

17

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99
Q

How many premier Crus are in Champagne

A

42

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100
Q

What does the CIVIC regulate

A
  1. Size of harvest
  2. Authorizes blocage and deblocage
  3. Safeguards the protected designation of Champange
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101
Q

What is the percentile system by which villages or Crus of champagne appellations are rated

A

Échelle de Crus

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102
Q

If a village achieved the maximum échelle (“scale”) of 100 in Champagne what was it classified as

A

Grand Cru

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103
Q

If a village achieved an échelle of 90 to 99 they are classified as

A

Premier Cru

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104
Q

What were the only Premier Cru Villages with a 99% ranking

A

Mareuil - sur - Ay - Vallée de la Marne

Tauxières - Montage de Reims

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105
Q

Villages in Champagne with a rating below 90 were classified as

A

Crus

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106
Q

Large Champange houses such as :

Möet et Chandon

Louis Roederer

Vueve Clicquot Ponsardin

Tattinger

Pol Roger

Perrier - Jouët

Mumm

Laurent - Perrier

All fall under what type of champagne produced

A

Négociant Manipulant

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107
Q

What is a MA

A

Marque d’Acheteur - a buyers own brand, often a large supermarket chain or resturant that purchases Champagne and sells it under its own label

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108
Q

The vin de cuveè while pressing accounts for the first __________ liters of Juice

A

2,050 liters

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109
Q

The vin de taille when pressing grapes for champagne accounts for following __________ liters, following the extraction of the vin de cuveè juices

A

500

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110
Q

During the primary fermentation of the still wine during the making of champagne, what type of barrels are used

A

Stainless Steel

Oak - some used but new wood is used as well

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111
Q

What is the heart of the Méthode Champenoise process

A

The second fermentation

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112
Q

What is Prise de mousse

A

French for Second fermentation

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113
Q

What type of bottle cap is used during the second fermentation

A

A crown cap

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114
Q

What is a bidule

A

A plastic capsule that captures the sediment during Remuage

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115
Q

How long does the second fermentation process last

A

Up to 8 weeks

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116
Q

During the second fermentation the carbon dioxide creates a pressure inside the bottle of _______ to ______ atmosphere

A

5 to 6 atmospheres

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117
Q

What is it called when each bottle is briskly shaken in order to prevent the sediment from sticking to the sides of the bottle

A

Pointage

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118
Q

What is dégorgement à la glace

A

The dulling the neck of bottles into a freezing brine solution

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119
Q

What is dégorgement à la volée

A

An older method of disgorgement

The same as dégorgement à la glace except the release of the sediments doesn’t take place in frozen liquid

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120
Q

What is in the mixture of dosage

A

Sugar syrup and wine

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121
Q

What is the minimum months non vintage champagne can be aged

A

15 months

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122
Q

What is the minimum months vintage champagne can be aged

A

36 months

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123
Q

What is a piccolo

A

A quarter champagne bottle

187 ml

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124
Q

What is a Demi

A

A half bottle of champagne

375 ml

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125
Q

What is the size of the standard champagne bottle

A

750 ml

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126
Q

What is a magnum

A

2 bottles - 1.5 ml

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127
Q

What is a jeroboam

A

3L - 4 bottles

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128
Q

What is a Rehoboam

A

4.5 L - 6 bottles

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129
Q

When was Rehoboam discontinued

A

In 1989

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130
Q

What is Methuselah

A

6L - 8 bottles

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131
Q

What is Salmanazar

A

9L - 12 bottles

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132
Q

What is Balthazar

A

12L - 16 bottles

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133
Q

What is a Nebuchadnezzar

A

15L - 20 bottles

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134
Q

What is a Solomon

A

18 L 24 bottles

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135
Q

What is the maximum amount of a years harvest may be sold as vintage Champagne

A

80%

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136
Q

Comtes de Champagne is the Tete de Cuveè for what house

A

Tattinger

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137
Q

Cristal is the Tete de Cuveè for what house

A

Louis Roederer

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138
Q

Grand Siècle is the Tete de Cuveè for what house

A

Laurent - Perrier

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139
Q

Belle Épique is the Tete de Cuveè for what house

A

Perrier - Jouët

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140
Q

Cuveè Sir Winston Churchill is the Tete de Cuveè for what house

A

Pol Roger

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141
Q

Dom Ruinart is the Tete de Cuveè for what house

A

Ruinart

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142
Q

La Grande Dame is the Tete de Cuveè for what house

A

Vueve Clicquot

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143
Q

What are Coteaux Champenois and Rosé de Riceys

A

The still wine appellations within Champagne

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144
Q

What type of wines are made in Coteaux Champenois

A

Red wine 🔴

White wine ⚪

Rosé ⚪🔴

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145
Q

What is the leading grape for wines are made in Rosé de Riceys

A

Pinot Noir

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146
Q

Where is Les Ricey

A

A Cru village in the Aube

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147
Q

How many AOPs produce Crémont wines produced by in the traditional method and what are they

A

7

Crémant de Bordeaux

Crémant de Bourgonge

Crémant de Loire

Crémant de Limoux

Crémant de Die

Crémant du Jura

Crémant d’Alsace

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148
Q

What are the 3 appellations in Loire Valley that use the traditional method

A

Vouvray

Montlouis - sur - Loire

Saumur

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149
Q

What are the appellations in Savoie that use traditional method

A

Vin de Savoie

Seyssel

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150
Q

Where in Italy are the best traditional sparkling wines produced

A

Lombardy

Franciacorta DOCG

Oltrepò Pavese Metodo Classico

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151
Q

True or False

All Spanish Cava is made in the traditional method

A

True

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152
Q

True or False

All German Sekt is made in the traditional method

A

False - only the highest quality

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153
Q

Where is the White Cliffs of Dover and what type of sparking wine do they make

A

United Kingdom

Traditional method

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154
Q

Nyetimber

Ridge view Estate

These are top producers of what and they are from where

A

Sussex (United Kingdom) and method traditional sparkling wines

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155
Q

What is the leading house of method traditional in South Africa and what do they call their method

A

Graham Beck - Cap Classique

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156
Q

What is the oldest form of the sparkling winemaking procedure

A

Méthode Ancestrale

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157
Q

Is liqueur de triage neccrssary in Méthode Ancestrale

A

No, the yeast continues to ferment the remaining sugars in the bottle, giving the wine its sparkle

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158
Q

Is dosage allowed in Méthode Ancestrale

A

No

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159
Q

Who invented the Charmat method

A

Eugene Charmat in 1907 in France

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160
Q

How many atmospheres does sparkling wine reach in the charmat Method

A

5 atmospheres

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161
Q

What is the cheapest method of sparkling winemaking

A

Carbonation - simply injecting carbon dioxide into the still wine

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162
Q

What is the name of the still wine that makes champagne

A

Vin Clair

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163
Q

What does atmospheric pressure mean

A

A measure of atmospheric pressure:
1 atmosphere = 15 pounds per square inch

The average internal pressure of a bottle of Champagne is six atmospheres

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164
Q

Keep Gringing!

A

Don’t give up!

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165
Q

What are the 5 departments of Champagne

A 
Aisne
Aube
Seine et Marne
Haut Marne
Marne
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166
Q

Which department accounts for the most planting of vines in Champagne

A

Marne at 66%

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167
Q

How many villages make up champagne

A

330 villages

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168
Q

How many grand crus are their in Champagne

A

17

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169
Q

How many premier crus are there in Champagne

A

42

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170
Q

What directions do most slopes face in Champagne

A

Predominantly south, east and southeast- facing slopes

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171
Q

Pinot Noir is dominant in what areas in Champagne

A

Montagne de Reims and the Côte des Bar.

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172
Q

Meunier is dominant in what areas of Champagne

A

Vallée de la Marne

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173
Q

Chardonnay is the dominant grape of what area in Champagne

A

Cote Des Blancs

174
Q

What percentage of Pinot Noir is grown in Champagne

A

Pinot Noir makes up 38%

175
Q

What percentage of Meunier is grown in Champagne

A

Meunier makes up 32%

176
Q

What percentage of Chardonnay is grown in Champagne

A

Chardonnay makes up 30%

177
Q

What are some classic flavours of champagne

A 
Toast
Baked Bread
Biscuits
Pastries
Grilled Nuts
178
Q

What are the 3 legal stages where you can use sugar in Champagne

A
  1. Chaptalisation (ours during the still wine process)
  2. Liqueur de tirage
  3. Liqueur d’expédition
179
Q

What is Boues de ville (also known as Gadoues)

A

The dominant fertilizer used in Champagne from the 1960’s til 1998

The fertilizer was a combination of trash, plastic and crushed glass

180
Q

What is the dominant fertilizer soil addition in champagne

A

Wood Chips

181
Q

What is a geological blend

A

A blend that is based on grapes that come from a similar soil instead using a variety of terriors to make a house style

Pascal Agrapart is known for using this style in champagne

182
Q

What is the Maillard Reaction

A

A process involving the interactions of amino acids with the addition of sugar in the wine

This reaction is what gives champagne those traditional aromas and flavors of bread, yeast and dough

183
Q

What is the disadvantage of using wood chips as a fertilizer

A

Changes the nitrogen balance of the soil

The chips smother the soil

Negatively impacts life in the soil

Can bring new fungi that are not indigenous to the region

184
Q

What are some advantages of using wood chip fertilizers

A

They give the soil more structure

Help minimizes erosion

And allows the vineyard workers to drive trackers across the vineyard in wet weather

185
Q

What is Massal Selection

A

Seeks to identify vines that produce the finest grapes

Note: French wine growing term for the practice of replanting new vineyards with cuttings from exceptional old vines from the same (or nearby) property.

186
Q

What is Réseau Matu

A

A network created to monitor grape ripening

Note: (ripening observation network). Consisting of volunteer professionals – winegrowers, vineyard managers, House managers, etc – the Réseau Matu monitors ripening in 404 vineyard plots that represent the Champagne vineyard as a whole.

  • based upon their testing they create a harvest schedule for these selected vineyards
187
Q

Who invented the Pupitre

A

Madam Barbe Nicole Cliquot Ponsardin

Cellermaster Antoine De Müller

188
Q

Who invented the Muselet

A

Adolphe Jacquesson

189
Q

What is a Muselet

A

The wire cage that holds the champagne cork firmly and stops it from being pushed out by the gas pressure in the bottle

190
Q

What is Sucre - Oenomètre

A

Created in 1836

A device that allows winemakers to measure the amount of sugar in their wines quickly and simply

191
Q

Who invented the Sucre - Oenomètre

A

Jean Baptiste François

192
Q

What is Prisse de Mousse

A

Created in 1831

The quantity of sugar required for the secondary fermentation in the bottle

Also known as Reduction François

193
Q

Rich, powerful, and blended champagnes are the characteristics of what region in champagne

A

Montagne de Reims

194
Q

Fruity, easy drinking Pinot Meunier are the characteristics of what region in champagne

A

Vallee de la Marne

195
Q

Elegant and zippy chardonnay are the characteristics of what region in champagne

A

Cote de Blanc

196
Q

Soft and easy drinking pinot noir are the characteristics of what region in champagne

A

The Aube

197
Q

What bodies of water are located to the northwest of the region of champagne

A

North Sea and the English Channel

198
Q

How much sunlight does the region of champagne receive a year

A

1,650 hours of sunlight annually

199
Q

What is the average temperature a year in champagne

A

52 degrees

200
Q

How many acres of vines are in Champagne

A

84,000 acres

201
Q

What is method perpetualle

A

a solera style system used in champagne where winemakers store in a single barrel a particular vineyard over the course of years to create the perfect cuvee

202
Q

What three rivers are apart of the Montagne de Reims

A

Ardre , Velse, and Marne River

203
Q

Massif de St Thierry
Vesle et Ardre
Grande Montagne de Reims
Monts de Berru

These are the sub regions for what region in champagne

A

Montagne de Reims

204
Q

What sub region in Montagne de Reims is located northwest of the city of Reims and is known for its sandy soils

A

Massif de Saint Thierry

205
Q

What is the name of the road in Montagne de Reims that goes from north to south that acts like a dividing line between Reims and Epernay

A

D951

206
Q

What is the small area east of Reims that is isolated and is on a little known hill known chalk capped by sand, limestone, and clay

A

Monts de Beru

207
Q

What are the characteristics of the Mountain wines made in Montagne de Reims

A

They are more rigidly structured

208
Q

What are the characteristics of River wines made in the Montagne de Reims

A

More expansive breadth due to the soils and climatic conditions in location closer to the Marne River

209
Q

What are some characteristics of wines from Bouzy

A

High ripeness, full bodied wines due to warmer terrior, south facing slopes,

210
Q

What is the soil type of Bouzy

A

a hard bedrock of chalk with a variety of different top soils

211
Q

Riceys -Haut, Riceys Haute - Rive, Riceys - Bas are three small villages that form what appellation in THE AUBE?

A

Rose des Riceys

212
Q

What was the most planted grape in the Aube prior to World War II

A

Gamay

213
Q

the sub regions of:

  • Bar sur Aubois
  • Bar Sequanais
  • Montgueux

make up what area in Champagne

A

Cote de Bar (The Aube)

214
Q 
Cedrid Bouchard 
Marie - Courtin 
Dosnon
Fleury
Bertrand Gautherot {Vouette et Sorbee}
Oliver Horiot 
Jacques Lassaigne 
Serge Mathieu 
Ruppert - Leroy

These are the leading growers from what region in champagne

A

The Cote des Bar (The Aube)

215
Q

What event caused belemnite fossils to be found in the soils of champagne

A

Ancient Earthquakes

216
Q

What does the belemnite chalk do for the vineyards

A

it moderates the soil temperature as it absorbs the heat throughout the day and gradually releases it at night

Good for Drainage of water

217
Q

What is the main top soil in The Aube is

A

Kimmeridgian Clay with a surface layer of gravelly limestone

218
Q

What are does kimmeridgian clay do for the vineyard

A

Drains the soil very well but not as good as effective as chalk

219
Q

Minerality, Salinity and stone describes the taste of what type of wines from where in Champagne

A

The Aube

220
Q

Chalkiness describes the taste of what type of wines from where in Champagne

A

Marne

221
Q

What is the average annual temperature in Champagne

A

50 degees Fahrenheit (10 degrees Celsius)

222
Q

Epernay sets exactly at what parallel

A

49th Parallel

Side note - same latitude as Vancouver , BC and farther north than Paris, Vienna, Beijing, and pf Japan.

223
Q

Weather in Champagne is similar to where in the United States

A

Pacific Northwest United States

224
Q

What is the vine training style used for Chardonnay

A

Chabis

225
Q

What is the vine training style used for Pinot Noir

A

Cordon de Royet

226
Q

What is the vine training style used for Meunier

A

Vallee de la Marne

227
Q

What advantage does adding wood chips to the soil do for the vineyards

A
  • gives the soil more structure
  • Minimizing erosion
  • Also allows vineyard workers to drive trackers across the vineyards during wet weather
228
Q

What region in champagne has:

  • 29,500 planted acres
  • 5221 growers

Grape production break down
Pinot Meunier 61%
Pinot Noir 23%
Chardonnay 16%

A

Vallée de la Marne

229
Q

What region in champagne has:

  • 20,500 planted acres
  • 3,944 growers

Grape production breakdown
Pinot Noir 41%
Pinot Meunier 34%
Chardonnay 25%

A

Montage de Reims

230
Q 
Coteaux Sud d’Epernay
Grand Vallée de la Marne Condé
Vallée de la Marne Rive Gauche
Vallée de la Marne Rive Droite
Vallée de la Marne Ouest

Are all the sub regions of what area in Champagne

A

Vallée de la Marne

231
Q

From east to west

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

These are the premier cru villages of what region in Champagne

A

Vallée de la Marne

232
Q

What sub region of Vallée de la Marne has:

  • number of villages:9 ( all the premier crus)
  • vineyard area: 4,517 acres (1,828 hectares)
  • Grape varieties:
    65% Pinot Noir
    19% Chardonnay
    19% Pinot Meunier
  • known for: Expansive, full bodied champagnes, most notably from Pinot noir, although some excellent Chardonnay can be grown here, too.
A

The Grande Vallée

233
Q

What house makes the famous Clos de Goisses

A

Philipponnat

234
Q

What village is Clos de Gloisses located

A

Mareuil-sur-Aÿ

235
Q

What year and who purchased Clos de Goisses

A

1935 by Pierre Philipponnat

236
Q

What are some fun facts about Clos des Gloisses

A
  • one of the first single vintage champagnes ever produced
  • has been produced since 1935
  • only has been omitted in 12 vintages
237
Q

When was the first vintage of Clos de Gloisses

A

1935

238
Q

Mareuil - sur - Aÿ is located exactly in the Grand Vallée

A

Located along the northern bank of the Marne River east of Épernay

239
Q

Grand Vallée is considered where exactly location wise

A

Everything east of Cumières

240
Q

Which way do most of the vineyards face in Grand Vallée de la Marne

A

South facing slopes overlooking the plains

241
Q

What is the dominant soil type in Grand Vallée de la Marne

A

Blend of clay and chalk soils

242
Q

What famous house sources their pinot noir from the famous site of Clos Saint Hilaire

A

Billecart - Salmon

243
Q

What are some characteristics of the style of Pinot Noir that comes from Clos Saint Hilaire

A

Powerful, Assertive, ripe fruit and broad richness due to its clay soils

244
Q

Where is Clos Saint Hilaire located

A

Mareuil Sur Äy

245
Q

What grape makes up 90% of the vines in Ay

A

Pinot Noir

246
Q

What directions do the vineyards face in Ay

A

South

247
Q

What is the main soil type soil found in Ay and it’s characteristics

A

Cretaceous chalk and Sedimentary Slope wash

  • subtle, complex , powerful and finesse
248
Q

What is the most prominent champage house in Ay

A

Bollinger (James Bond favorite)

249
Q

Where is the vineyards of Chaudes Terres and Clos Saint Jacques located

A

Ay

250
Q

Chaudes Terres and Clos Saint Jacques grows what grapes and what makes them so unique

A

Pinot Noir

  • They have parts that have not been effected by Phylloxera
251
Q

What houses uses the ungrafted Pinit Noir for its Tete de Cuve

A

Bollinger - Vieilles Vignes Françaises

252
Q

What is La Côte Faron

A

A steep south facing vineyard in Ay that produces Pinot Noir

253
Q

What is Ay La Côte Faron

A

A single vineyard champagne produced by Anselme Selossse since 1994

  • 100% Pinot Noir
  • original name was “ Contraste” until 2003
  • made in the solera style
254
Q

What is Vauzelle Terme

A

A famous vineyard located on the western edge of Ay

Planted in 1980

Chalky Soil

Organically Farmed

  • also a famous single vineyard champagne “Ay Vauzelle Terme” produced by the Chiquet brothers ( Laurent and Jean Herve) of Jacquesson
255
Q

What grapes makeup Vauzelle Terme

A

100% Pinot Noir

256
Q

When was the first vintage of Vauzelle Terme produced

A

1996

257
Q

What is the latest vintage of Vauzelle Terme

A

2008

258
Q

Where is the La Leon site located

A

Across the road from Vauzelle Terme

259
Q

Who uses Le Leon Pinot Noir for its famous Cuvee 1522

A

Philipponnat

260
Q

Le Leon grapes are known to give what type of characteristics

A

Spicy and Peppery

261
Q

What is the soil type of Dizy

A

Clay, Marl and addition some chalk

  • soil is more similar to Vallee de la Marne than the Grand Vallee
262
Q

What is the dominant grape of Dizy

A

40% Pinot Noir
37% Chardonnay
23% Meunier

263
Q

What are the top two houses in Dizy

A

Gaston Chiquet and Jacquesson

264
Q

What village is always the first village to ripen in Marne

A

Cumieres

265
Q

Harvest in Marne typically begins where

A

Cumieres

266
Q

What directions do the slopes face in Cumieres

A

South and Southeast

267
Q

What village in Vallee de la Marne wines tend to be generous and forward, yet the chalky soils also give them a great deal of tension

A

Cumieres

268
Q

What is the primary grape of Cumieries

A

Pinot Noir

269
Q

Rene Geoffroy vineyards are primarly located in what village

A

Cumieres but their estate is located in Ay

270
Q

Where is the famous producer Georges Laval located

A

Cumieries

271
Q

What producer from Cumieres grows Pinot Noir on the vineyard named Les Longues Violes

A

Georges Laval

272
Q

Les Chenes produces some of the best Chardonmay for what producsr?

A

Georges Laval

273
Q

Les Chenes has what type of flavor profile

A

Very rioe, chalky, and always creates rich wines

274
Q

What direction do the slopes of Les Chenes go

A

South and southwest

275
Q

This area is known for:
- river wines wurg ample body abd broad, generous flavors. Meunier is the main grape, is a hardy grape variety tolerant of colder climate. It is also predominant due to the growing area’s frost prone conditions and heavy clay topsoil, which deepens as you move west

A

The Vallee de la Marne

276
Q

This area in Champagne has:

81 villages

21,958 acres of vines (8,886 hectares)

Grape Varieties: 72% Meunier, 16% Pinot Noir, 12% chardonnay

A

Vallee de la Marne

277
Q

What are some differences between Grand Vallee and Vallee de la Marne

A

Soil types - Grand Vallee the vineyards along the Marne River east Cumieres are chalkier and more suitable for pinot noir as for Vallee de la Marne the soil becomes richer in clay, with chalk typically buried well below the topsoil.

Grape Varieties: Grand Vallee: Pinot Noir & Vallee de la Marne: Menuier

278
Q

The Riv Gauche to the southside and the Riv Droite to the north side make up what bank system in what area in Champagne

A

Vallee de la Marne

279
Q

This river in Vallee de la Marne has vineyards have south facing exposure with alot of sun and provides better ripening for the grapes

A

Rive Droite

280
Q

This vineyard in the Vallee de la Marne vineyards have north facing slopes that typically retain more acidity and creates a more balanced wine

A

Rive Gauche

281
Q

What is known to be the biggest problem with the vineyards in Vallee de la Marne and why

A

Botrytis due to the very cool weather and the slow draining of the clay rich soils, as well as tge constant fog in the valley.

282
Q

What famous producers grows grapes in Vallee de la Marne in vineyard of Les Crayères and what grapes grow there

A

Benoit Tarlant and he grows Pinot Noir & Chardonnay

283
Q

What is the unusual soik type for Les Crayeres and why is it unusual

A

Chalk and cause typically in the Vallee de la Marne chalk is usually not a top soil it usually us buried under the rich clay soils

284
Q

What is the prestige cuvee of Tarlant called

A

Cuvee Louis named after Benoit Tarlant great grandfather

  • it is a blend of pinot noir and chardonnay
285
Q

The village of Leurigny of the Vallee de la Marne is famous for supplying meunier to what famous Grand Marque

A

Krug

286
Q

This village in Vallee de la Marne has the following:

  • relatively chalky soils
  • lies in the valley and gets grear exposure from the sun
  • it’s hills are oriented east - southeast
A

Festigny

287
Q

Harvest typically begins in what month

A

Mid September

288
Q

Why is the decision to harvest very important in Champagne

A

If you pick too early - you risk underripeness or unpleasantly green flavors

If you pick too late - you risk acidity falling to rapidly

If the weather is wet - you risk potentially getting rot on your grapes

289
Q

A standard press in Champagne holds how many grapes on average and a fixed quantity is known as a ________?

A

8,000 pounds ( 4,000 kilograms)

Marc

290
Q

The most common champagne press producer is ___________?

A

Coquard

291
Q

The first 100 liters of juice produced in the press is called __________ and why is it discarded?

A

Autopressurage - due to the dust and impurities from the surface of the grapes

292
Q

Each action of the press going down is known as

A

Serre

293
Q

The first 3 serres are known as what?

A

Cuvee

Note:
(not the same term as the blend that makes champagne)

( refers to the first and finest portion of the pressing)

294
Q

What is the total quantity of juice obtained from the cuvee (pressed)

A

2,050 liters

295
Q

What is the 4th thru 6th serre known as

A

Taille

296
Q

A taille has a total quantity of _________ juice obtained from the pressing

A

500 liters

297
Q

Describe the style of juice that is created from the taille

A

the taille produces juice with a coarser press with more skin contact

298
Q

What is the name of the pressing that isn’t allowed to make wine but instead used to male potable or industrial alcohol

A

Rebeche

299
Q

What two pressings are usually used to make champagne

A

Cuvee and Taille

300
Q

What are some characteristics of the Cuvee (pressing)

A

Has finesse & capable of greater longevity

301
Q

What are some characteristics of the Taille (pressing)

A

Ripe
Clean
Known to have fruity aromas, that can soften a blend and allow it to show well at an early age

302
Q

What is the typical type oak used for the barrels that store the Vin Clair

A

French Oak

303
Q

What is malolactic fermentation

A

a bacterial reaction that converts malic acid (green apple like ) to a softer creamier lactic acid

Creates a creamy and buttery flavor

304
Q

At what temperature is the vin clair stored after blending and why

A

25 degrees F (-4 degrees Celsius)

  • must be held at that temperature for 24 hours or more to precipitate tartrate crystals, which prevents their formation in the bottles later
305
Q

What is sugar to atmospheric ratio for liqueur de tirage

A

4 grams of sugar = 1 atmospheric of pressure

306
Q

what is the standard atmospheric pressure amount for champagne

A

6

307
Q

how many grams of sugar are typically added in liqueur de tirage

A

24 grams of sugar

308
Q

Using the pruning method of Chablis in Champagne how many spur buds are allowed for Arbanne, Chardonnay, Meunier, and Petit Meslier

A

5

309
Q

Using the pruning method of Chablis in Champagne how many spur buds are allowed for Meunier, Pinot Blanc, Pinot Grid and Pinot Noir

A

4

310
Q

The Vallee de la Marne pruning method can only be applied to what grape

A

Meunier

311
Q

What is the only approved grey grape in Champagne

A

Pinot Gris

312
Q

What type of sugar is used in Liqueur d’Expédition

A

The sugar used is either beet sugar, cane sugar or rectified concentrated grape must (MCR)

313
Q

What is the maximum alcohol volume allowed for champagne

A

13%

314
Q

How many hectares of vines are present within the terroir of the Champagne AOC

A

33,500 hectares

315
Q

Is the maloactic fermentation process compulsory in Champagne

A

No - Malolactic Fermentation converts malic acid into lactic acid and it can occur during or after alcoholic fermentation. The winemaker can choose whether to complete or arrest the process,depending on the type of characteristics that he or she wishes to add to the champagne

316
Q

Does pressure in a champagne bottle increase or decrease with a change in temperature?

A

The pressure is greater than 20 degrees Celsius (68 degrees Fahrenheit) than 12 degrees Celsius (54 degrees Fahrenheit)

Note: The pressure inside a champagne bottle increases with a rise in temperature, which is why a warmer bottle of champagne will lose more wine in opening than a chilled bottle.

317
Q

What color grapes can be used for Champagne AOC

A

White, Black, and Grey grapes

Note: 4 white grapes, 2 black grapes, 1 grey grape varieties are recognized for the Champagne Appellation

318
Q

Who planted the first vineyards in the Champagne Region

A

The Romans of the 5th century.

Note: The Roman invaders planted the first vineyards in the north east of France at the beginning of the 5th century or earlier

319
Q

Secondary Fermentation is obligatorily carried out in which size bottles?

A

All bottles sizes between and including the half bottle and the jereboam.

Note: Secondary Fermentation is obligatory in all bottle sizes between and including a piccolo (Half Bottle) and a 3L Jereboam. It is then possible to use the Champagne present in these bottles to fill the greater or smaller size formats

320
Q

Can wood chippings be used in making Champagne?

A

No, the use of wood chippings is not permitted in Champagne.

Note: Using wood shavings or chippings to alter the characteristics of a wine is not allowed in Champagne

321
Q

How many litres of wines does a traditional Champagne barrel contain?

A

205 litres

Note: The traditional Champagne barrel contains 205 litres, whereas a Bordeaux barrel contains 225 litres and a Burgundy barrel contains 228 litres

322
Q

What is the maximum distance separating 2 rows of vines in a Champagne vineyard?

A

1.5 metres (4.9 feet)

Note: Planting and vines density are both regulated by the Champagne appellation and the maximum distance allowed between two rows of vines is 1.5 metres (4.9 feet)

323
Q

Jetting is a technique that can be used in which Champagne process?

A

Disgorgement

Note: Jetting is a modern technique used during the disgorgement process to reduce the quantity of air present between the level of the Champagne in the bottle and the cork, by temporarily increasing the volume of the liquid to force the air out the bottle

324
Q

Grapes are considered to be ripe for harvesting when the minimum natural alcoholic strength by volume has reached which level?

A

9% volume

Note: The Champagne AOC has established that grapes can be considered to be ripe when there are 143g of sugar per litre of grape must and the natural alcoholic strength by volume has reached 9%

325
Q

How much pressure does a bottle of Champagne lose during the disgorging and corking process?

A

Approximately 1 atmosphere

Note: The prise de mousse will create approximately 6 atmospheres of pressure within the bottle. Around 1 atmosphere will be lost at disgorgement, so the final product will have a pressure of about 5 atmosphere

326
Q

When the Echelle du Crus creates the grand cru system. How many original grand cru’s were named

A

12

327
Q

What year did the Echelle du Crus expand the number of Grand Crus in Champagne

A

1985

328
Q

Name the region or regions that the villages were added to the Echelle du Cru Grand Cru system

A

Cotes de Blanc and Montage de Reims

329
Q

Name the villages that were added to the Echelle du Crus Grand Cru system

A

Chouilly, Mesnil-sur-Oger, Oger, Oiry and Verzy

330
Q

What percentage of vines have 100% Grand Cru status

A

9%

331
Q

The Aisne department accounts for what percentage of Vines in Champagne

A

10%

332
Q

The Marne department accounts for what percentage of Vines in Champagne

A

66%

333
Q

The Seine-et-Marne department accounts for what percentage of Vines in Champagne

A

Less than 1%

334
Q

The Aube department accounts for what percentage of Vines in Champagne

A

23%

335
Q

The Haute - Marne department accounts for what percentage of Vines in Champagne

A

Less than 1%

336
Q

Champagne vines are planted at what Altitude

A

90 to 300 metres ( 295 to 984 feet)

337
Q

Champagne AOC wines may only be produced

from the fruit of vines in their

A

third year of growth

two years after planting

338
Q

Wnat is the maximum spacing of individual vines in Champagne

A

0.9 - 1.5 metres (2.95 - 4.9 feet)

339
Q

The total spacing between individual vines and rows in Champagne can’t be more than

A

2.5 metres ( 8 feet)

340
Q

How is the date of harvesting decided?

A

It depends on the ripeness of the grapes

341
Q

Pinot Noir and Meunier has aromas of

A

Exotic Fruits (Mango), Citrus Fruits (Mandarin) White and yellowed fleshed fruits, Floral Notes (rose and violets), Red and black berries , and spices

342
Q

Chardonnay has aromas of

A

Citrus fruits (lemon), Exotic Fruits (lychee), White Blossom

343
Q

A champagne of 2/3 years of age will have what type of aromas

A

A wealth of fresh aromas from different families of vegetal, orange flowers, red berries, mineral notes, pear, citrus fruit, white blossom

344
Q

A champagne of 6/8 years of age will have what type of aromas

A

Maturity brings rounder, more intense aromas: Ripe fruits, honey, pastries, candied fruit, dried fruits, cooked fruits, vanilla, and milk caramel

345
Q

A champagne of 8 years or greater with age will have what type of aromas

A

The complexity of mature Champagne is expressed through dense aromas: gingerbread, toast, quince, walnuts. mocha, undergrowth

346
Q

Champagne vine roots can penetrate to a depth of:

A

7 meters (22 feet)

347
Q

Vineyards were first planted in Champagne in?

A

The 3rd Century, in the period of the Roman Empire

348
Q

Which of the main grape varieties is the most precocious?

A

Chardonnay

349
Q

What is the orgin of the name “Meunier”?

A

The white down underside of the leaves

350
Q

If you look at the cross - section of a Champagne grape berry what color is the pulp?

A

White

351
Q

Topping / Shoot trimming commences?

A

After trellising in summer

352
Q

What is the duration of the flowering period in Champagne?

A

10 days

353
Q

What is the planting density in Champagne

A

8000 vines per ha

354
Q

Champagne wine is exclusively produced from the juice extracted from?

A

The Pulp

355
Q

What are the 3 dimensions of blending a non vintage Champagne?

A
  • Different grape varieties
  • “Crus”
  • Years
356
Q

When the cellar master is working on the blend, he must anticipate what the most?

A

The wine’s development, particularly after the “prise de mousse”

357
Q

Why must Champagne bottles be stored away from the light?

A

To avoid the off flavors caused by lightstrike

358
Q

How should you cellar your Champagne bottles after purchase

A

On their sides or upright

359
Q

What is the ideal temperature for cellaring your Champagne bottles

A

Around 10 degree C ( 48 degee F)

360
Q

Too much humidity in your wine cellar can?

A

Encourage the growth of mold on the corks and the labels

361
Q

The onset of ripening, when the grapes change color

A

Veraison

362
Q

The stage when the grapes ripen

A

Maturation

363
Q

The stage following bloom when the berries begin to form

A

Fruit set

364
Q

The stage when the vine makes grapes in bid to reproduce itself

A

Flowering

365
Q

The stage when the buds swell and burst open, marking the beginning of new green growth

A

Budburst

366
Q

The stage when the green shoots turn brown and lignify, building up reserves

A

Hardening off

367
Q

What is the Champagne growers’ worst fear

A

Spring Frost

368
Q

In the 17th century, Champagne wine was known as?

A

Vin des Coteaux (wine of slopes)

369
Q

Which grape variety is best adapted to heavy - textured subsoil derived from marl, clay, and sandstone

A

Meunier

370
Q

What effect does the northern latitude of the Champagne region have on the wines produced there?

A

It produces low sugar, high acid wines

371
Q

Why is the sloping, steep terrain in Champagne so conducive to grape growing?

A

It promotes sun exposure (and with it photosynthesis) and good drainage

372
Q

What is the main effect on the grapes when the vines receive too much water?

A

The berries swell too much, sometimes resulting in unbalanced wines

373
Q

French Appelaation d’Origine Controlee is a certification system that guarantees, in the case of Champagne

A

Origin and respect for all the rules applying to vinegrowing and winemaking

374
Q

The VDC acronym stands for:

A

Viticulture Durable en Champagne (sustainable viticulture in Champagne)

375
Q

By 2025, the Champagne AOC aims to reduce its carbon emissions by?

A

25%

376
Q

Sustainable Viticulture in Champagne is?

A

A voluntary initiative

377
Q

In 2010, the weight of a Champagne bottle was reduced by?

A

65g

378
Q

How were the inhabitants of Champagne called at the time of the Gauls?

A

Remi

379
Q

In the Middle Ages, winemaking was essentially the preserve of?

A

The religious orders

380
Q

Champagne wines first became effervescent because?

A

Effervescence is a natural process, most notably when fermentation is halted in winter then resumes in Spring

381
Q

When was sought to foster the effervescence in Champagne wines?

A

In the late 17th Century

382
Q

Champagne rocketed to success because?

A

It was the preferred wine of the monarchy and the European nobility

383
Q

When did Phylloxera spread to Champagne in?

A

1890

384
Q

What is Phylloxera

A

An aphid

385
Q

In what period did Champagne invest a pressing method for making white wine from black grapes

A

The second half of the 17th Century

386
Q

World War I cost the Champagne region?

A

40% of its vineyard area

387
Q

Who owns most of the Champagne vineyard area?

A

The growers

388
Q

When was the first Champagne Cooperative established

A

1921

389
Q

What is it that sets the Champagne wine region apart from others?

A

The organization of the Champagne industry itself, consisting of the Growers who produce the grapes on the one hand and on the other hand the Houses who make and market two thirds of the wine

390
Q

What percentage of gobal vineyard acreage is currently represented by the Champagne production zone?

A

0.5%

391
Q

What percent of the value of all sparkling wines consumed globally is represented by Champagne?

A

36%

392
Q

Approximately how many countries buy Champagne from France?

A

More than 190

393
Q

The Champagne winegrowing region currently generates an annual turnover of almost?

A

5 billion euros

394
Q

Roughly how many bottles of Champagne are sold each year?

A

Around 300 million

395
Q

The baptism of Clovis marked the point of departure for cornonation of the Kings of France in Reims. When did Clovis baptism take place?

A

496

396
Q

Approximately how many kilos of grapes are required to produce one bottle of Champagne

A

1.2 kg

397
Q

When were the “Champagne Slopes, Houses, and Cellars” added to the UNESCO World Heritage list?

A

4 July 2015

398
Q

The Champagne industry today consists of?

A

16,000 Growers
340 Houses
140 Cooperatives

399
Q

How many bottles of bubbly are said to lie slumbering in the Champagne cellars?

A

More than one billion bottles, or equivalent of three shipments

400
Q

What are the 3 major exports countries? Rank them from Number 1-3

A
  1. USA
  2. United Kingdom
  3. Japan
401
Q

The Cote des Blancs region derives its name from:

A

The Chardonnay grape predominance

402
Q

The yield from a single vine represents the equivalent of how many bottles of Champagne

A

1

403
Q

What is the name of the wire cage with metal cap that holds Champagne corks in place

A

Muselet

404
Q

What is the proper way to asses the color of a Champagne wine?

A

Tilt the glass over a white background

405
Q

Champagne wine is best enjoyed in?

A

A glass with a bulbous body and narrow neck

406
Q

What is the best way to cool a Chamapagne bottle?

A

Place the bottle in an ice bucket for 20 to 30 minutes

407
Q

What is the origin of primary aromas such as white flowers or cherries in a Champagne wine?

A

The grape variety

the terrior

work in the vineyard

408
Q

In wine tasting terms, what is meant by length

A

The flavors persistence on the palate

409
Q

Acidity in Champagne wine is often a sign of

A

Freshness and “youthful” characteristics

410
Q

The ideal temperature to serve Champagne is

A

8-10 degree C (45-50 degree F)

411
Q

What senses come into play when tasting Champagne wines?

A 
Hearing 
Sight 
Smell
Taste 
Touch
412
Q

What type of Champagne pairs well with Cavier

Preparation: Au Naturel

A

Blanc de Blancs Brut Vintage

413
Q

What type of Champagne pairs well with oysters, lobsters, and sea urchins

Preparation: Au Naturel or in Aspic

A

Brut Nature mainly from Chardonnay, or Brut Blanc de Blancs

414
Q

What type of Champagne pairs well crayfish, langoustines, scallops

Preparation: Au Naturel or Poached

A

Blanc de Blanc Brut Vintage

415
Q

What type of Champagne pairs well with Starters, Fished Based Entrees

Preparation: Warm or Cold

A

Brut Blanc de Blanc

416
Q

What type of Champagne pairs well with warm oysters

Preparation: In creme fraiche sauce

A

Brut Vintage

417
Q

What type of Champagne pairs well with Fish

Preparation: Poached of Grilled

A

Brut Blanc de Blanc

418
Q

What type of Champagne pairs well with Fish

Preparation: With Butter or Cream

A

Brut Non Vintage (traditional blending) or Brut Blanc de Noirs

419
Q

What type of Champagne pairs well with Salmon

Preparation: Smoked, In Aspic, marinated or sushi

A

Brut Blanc de Blanc

420
Q

What type of Champagne pairs well with Foie Gras

Preparation: Au Naturel or on Toast

A

Vintage, mainly from black grapes, or Brut Blanc de Blancs of older vintage or aged in oak

421
Q

What type of Champagne pairs well with Poultry

Preparation: Roast or in a white sauce

A

Brut Blanc de Noirs or Brut mainly from black grapes

422
Q

What type of Champagne pairs well with Red or White meat

Preparation: Grilled or with a sauce

A

Brut non vintage (traditional blending)

423
Q

What type of Champagne pairs well with White meat

Preparation: Curried, Colombo-style or in a tagine

A

Rose Brut Vintage

424
Q

What type of Champagne pairs well with Truffles

A

Blanc de Noirs or Brut of older vintage, mainly from black grapes

425
Q

What type of Champagne pairs well with Game

Preparation: Stew, with Mushrooms or chestnuts

A

Vintage or Rose Blanc de Noirs, Brut of older vintage or aged in Oak

426
Q

What type of Champagne pairs well with Creamy Cheese

A

Brut Blanc de Blancs

427
Q

What type of Champagne pairs well with strong flavoured, blue - veined cheese

A

Blanc de Noirs or Brut Vintage mainly from black grapes

428
Q

What type of Champagne pairs well with Goat’s cheese, blue cheese, or strong flavoured cheese

A

Demi Sec Vintage Rose

429
Q

What type of Champagne pairs well with desserts

Preparation: Based on Cream, Marzipan, Pistachios or fruits

A

Demi-Sec white or rose, or Champagne of older vintage

430
Q

What is the exact day Champagne join the AOC

A

July 22, 1927

Sommelier (Original) (50 decks)

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