General Flashcards
1
Q
Dom Perignon was the cellar master at what Abbey? From when to when?
A
- Abbey of Hautvillers
- from 1668 until his death in 1715
2
Q
Vineyards in Champagne date back to what century?
A
5th century
3
Q
Oldest Champagne house still in operation today and year founded
A
- Gosset, founded 1584 as still wine producer
- Ruinart, est 1729, can claim to be the oldest sparkling Champagne house
4
Q
Jean-Antoine Chaptal
A
French chemist and statesman for whom the process of chaptalization is named, identified the relationship between sugar and fermentation in a seminal 1801 work.
5
Q
Andre Francois
A
Andre Francois figured out the measurement of the precise amount of sugar required to induce second fermentation without breaking the bottle.
6
Q
1st Brut Champagne
A
- Pommery “Nature”
- 1874
7
Q
Year Champagne region was delimited by the French government
A
1908
8
Q
Year Aube was reinstated as a full region of Champagne
A
1927
9
Q
Commision de Chalons
Year est.
A
- Consortium of growers and merchants formed to develop quality standards and regulate pricing
- 1935
10
Q
Champagne
4 permitted pruning methods
A
- Cordon de Royat
- Chablis
- Vallee de la Marne
- Guyot (double and simple)
11
Q
Champagne
Avg. vine age
A
around 20 years
- as the lower productivity of old vines is undesirable to most houses in Champagne
12
Q
Number of villages with grand cru status
A
17 grand crus
13
Q
Number of villages classified as premier cru
A
42 premier cru
- acording to their rankings in the Echelle de Crus
14
Q
echelle (“scale”) rating for grand cru village
A
100
15
Q
echelle rating for classified premier cru
A
90 - 99
16
Q
NM (Negociant Manipulant)
3 examples
A
- Moet et Chandon
- Louis Roederer
- Veuve Clicquot Ponsardin
- Billecart-Salmon
- Lanson
- Taittinger
- Pol Roger
- Perrier Jouet
- Mumm
- Laurient-Perrier
larger Champagne houses with the most interantional presence are invariably in this category
17
Q
NM
A
Negociant Manipulant
- House that purchases grapes and or base wines from growers and other smaller houses
- Some NM houses own a significant portion of their own vineyards; others own none at all
18
Q
RM
A
Recoltant Manipulant
- Grower-producer who makes Champagne from estate-grown fruit
- 95% of the grapes must originate in the producer’s own vineyards
19
Q
CM
A
Cooperative Manipulant
- Grower’s co-operative that produces the wine under a single brand
20
Q
RC
A
Recoltant Cooperateur
- Grower whose grapes are vinified at a co-operative, but sells the wine under his own label
21
Q
SR
A
Societe de Recoltants
- Firm, not a co-operative, set up by a union of often related growers, who share resources to make their wines and collectively market several brands
22
Q
ND
A
Negociant Distributeur
- Firm, not a co-operative, set up by a union of often related growers, who share resources to make their wines and collectively market several brands
23
Q
MA
A
Marche d’Acheteur
Buyer’s own brand, often a large supermarket chain or restaurant, that purchases Champagne and sells it under its own label
24
Q
RM (Recoltant Manipulant)
% of the grapes that must originate in the producer’s own vineyards
A
95%
25
Number of liters of must that may be extracted from 160 kg of grapes
Year CIVC set the limit
* **102 liters of must** / 160 kg of grapes
* or, 2,550 liters / 4,000 kg
* CIVC set the limit in 1992
26
The 2,550 liters of must, extracted from the 4,000 kg of grapes, is pressed and divided into what two parts?
* ***vin de cuvee*** (first 2,050 liters)
* ***vin de taille*** (the following 500 liters) - usually richer in pigment and tannin, and many producers sell off this lesser component of the must or include it in a minor proportion as a structural element in a blend
27
*Vin de cuvee*
**1st 2,050 liters of the press**
## Footnote
(out of a total of 2,550 liters)
28
*Vin de taille*
**500 liters from the 2nd part of the press**
## Footnote
(out of a total 2,550 liters)
29
3rd press, required by law
***rebeche***
* Must comprise 1-10% of the total
* Used for distillate, not Champagne
30
How long does 2nd fermentation generally last?
**up to 8 weeks**
* As the yeast slowly convert the additional sugar to alcohol and carbon dioxide
31
Appx alcohol increase after 2nd fermentation
**1.2-1.3%**
32
Philipponnat 'Clos de Goisses'
Vintage of the original release
**1935**
* Benchmark botting for *Single Vineyard Champagne*
33
Special Club
* Year est.
* Number of grower-producers at the time
* **1971**
* **12 grower-producers**
34
dosage, *liqueur d'expedition*
**Liquid mixture of sugar syrup and wine added after degorgement that determines level of sweetness**
35
Wire cage on a bottle of Champagne
***muselet***
36
*liqueur de tirage*
**Mixture of still wine, yeasts, sugar, and fining agents that serve to ignite second fermentation**
37
chaptalization
***Chaptalization* - common winemaking process whereby the final alcoholic strength of a wine is increased by the addition of sugar to the grape juice or must**
38
Champagne NV (Non Vintage)
* Min time with lees prior to degorgement
**12 months**
39
Champagne NV (Non Vintage)
* Min time in bottle prior to release
12 months with the lees, **15 months in bottle**
40
Vintage Champagne
* Min time in bottle prior to release
**36 months**
41
Champagne
2 still wine AOPs
* **Coteaux Champenois** - covers still red, white, and rose wines from the entire appellation
* **Rose de Riceys** - reserved for 100% Pinot Noir rose wines produced in Les Riceys, a cru village in the Aube
42
Bottle sizes
* Quarter Bottle (Piccolo)
* Half Bottle (Demi)
* Bottle
* Magnum
* Jeroboam
* Rehoboam (discontinued in 1989)
* Methuselah
* Salmanazar
* Balthazar
* Nebuchadnezzar
* Solomon
* Quarter Bottle (Piccolo) - **187 ml**
* Half Bottle (Demi) - **375 ml**
* Bottle - **750 ml**
* Magnum - **1.5 L (2 bottles)**
* Jeroboam - **3 L (4 bottles)**
* Rehoboam (discontinued in 1989) **- 4.5 L (6 bottles)**
* Methuselah **- 6 L (8 bottles)**
* Salmanazar **- 9 L (12 bottles)**
* Balthazar **- 12 L (16 bottles)**
* Nebuchadnezzar - **15 L (20 bottles)**
* Solomon - **18 L (24 bottles)**
43
*pupitre*
***pupitre***
## Footnote
**Two large wooden planks fastened together in an upright "A" shape, with 60 angled holes cut into each plank of wood that holds the bottles for remuage/riddling**
44
Recent Top Vintages of Champagne
**2006** - Rich fruit, finesse
**2004** - High quantity and quality, elegance
**2002** - Ripe, concentrated, extroverted
**2000** - Decent quality, but "novelty" of the millenium
**1998** - Very large quantity that did not sacrifice quality
**1997** - High quality often overlooked by 95s and 96s
**1996** - Outstanding, very high acidity, powerful fruit
**1995** - Generous fruit, low alcohol levels
**1990** - Dense, powerful aromatics
**1989** - Powerful, generous, rich
**1988** - Classic, finessed, conservative
45
Montagne de Reims
Grand Cru Villages
* **Sillery**
* **Puisieulx**
* **Beaumont-sur-Vesle**
* **Verzenay**
* **Mailly Champagne**
* **Verzy\***
* **Louvois**
* **Bouzy**
* **Ambonnay**
## Footnote
\* added after 1985
46
Vallée de la Marne
Grand Cru Villages
* **Aÿ** (red grapes 100%, white grapes 90%)
* **Tours-sur-Marne**
47
Côte de Blancs
Grand Cru Villages
* **Chouilly\*** (white grapes 100%, red grapes 95%)
* **Oiry\***
* **Cramant**
* **Avize**
* **Oger\***
* **Le Mesnil-sur-Oger\***
## Footnote
\* added after 1985
48
Montagne de Reims
## Footnote
Number of *Premier Cru Villages*
**26**
* **Avenay-Val-d'Or**
* **Bezannes**
* **Billy-le-Grand**
* **Chamery**
* **Chigny-les-Roses**
* **Cormontreuil**
* **Coulommes-la-Montagne**
* **Écueil**
* **Jouy-lès-Reims**
* **Ludes**
* **Les Mesneux**
* **Montbré**
* **Pargny-lès-Reims**
* **Rilly-la-Montagne**
* **Sacy**
* **Sermiers**
* **Taissy**
* **Tauxières-Mutry**
* **Trépail**
* **Trois-Puits**
* **Vaudemange**
* **Villers-Allerand**
* **Villers-aux-Nœuds**
* **Ville-Dommange**
* **Villers-Marmery**
* **Vrigny**
49
Côte de Blancs
Number of *Premier Cru Villages*
**9**
## Footnote
(B,C,E - G,P,V - V,V,V)
* **Bergères-lès-Vertus**
* **Cuis**
* **Étréchy**
* **Grauves**
* **Pierry** (Coligny)
* **Val-des-Marais**
* **Vertus**
* **Villeneuve-Renneville-Chevigny**
* **Voipreux**
50
Vallée de la Marne
Number of *Premier Cru Villages*
**7**
* **Bisseuil**
* **Champillon**
* **Cumières**
* **Dizy**
* **Hautvillers**
* **Mareuil-sur-Ay**
* **Mutigny**
51
*bouvreux*
Rain often interrupts flowering, resulting in a *bouvreux*, or ***second crop***, that rarely ripens and is left on the vine
52
Piccolo
**Quarter bottle / 187mL**
53
Demi
**Half bottle / 375mL**
54
Magnum
**2 bottles / 1.5L**
* **Magnum: 2 bottles / 1.5L**
* Jeroboam: 4 bottles / 3L
* Rehoboam: 6 bottles / 4.5L
* Methuselah: 8 bottles / 6L
* Salamanazar: 12 bottles / 9L
* Balthazar: 16 bottles / 12L
* Nebuchadnezzar: 20 bottles / 15L
* Solomon: 24 bottles / 18L
55
Jeroboam
**Jeroboam: 4 bottles / 3L**
* Magnum: 2 bottles / 1.5L
* **Jeroboam: 4 bottles / 3L**
* Rehoboam: 6 bottles / 4.5L
* Methuselah: 8 bottles / 6L
* Salamanazar: 12 bottles / 9L
* Balthazar: 16 bottles / 12L
* Nebuchadnezzar: 20 bottles / 15L
* Solomon: 24 bottles / 18L
56
Rehoboam
**Rehoboam: 6 bottles / 4.5L**
* Magnum: 2 bottles / 1.5L
* Jeroboam: 4 bottles / 3L
* **Rehoboam: 6 bottles / 4.5L**
* Methuselah: 8 bottles / 6L
* Salamanazar: 12 bottles / 9L
* Balthazar: 16 bottles / 12L
* Nebuchadnezzar: 20 bottles / 15L
* Solomon: 24 bottles / 18L
57
Methuselah
**Methuselah: 8 bottles / 6L**
* Magnum: 2 bottles / 1.5L
* Jeroboam: 4 bottles / 3L
* Rehoboam: 6 bottles / 4.5L
* **Methuselah: 8 bottles / 6L**
* Salamanazar: 12 bottles / 9L
* Balthazar: 16 bottles / 12L
* Nebuchadnezzar: 20 bottles / 15L
* Solomon: 24 bottles / 18L
58
Salamanazar
**Salamanazar: 12 bottles / 9L**
* Magnum: 2 bottles / 1.5L
* Jeroboam: 4 bottles / 3L
* Rehoboam: 6 bottles / 4.5L
* Methuselah: 8 bottles / 6L
* **Salamanazar: 12 bottles / 9L**
* Balthazar: 16 bottles / 12L
* Nebuchadnezzar: 20 bottles / 15L
* Solomon: 24 bottles / 18L
59
Balthazar
**Balthazar: 16 bottles / 12L**
* Magnum: 2 bottles / 1.5L
* Jeroboam: 4 bottles / 3L
* Rehoboam: 6 bottles / 4.5L
* Methuselah: 8 bottles / 6L
* Salamanazar: 12 bottles / 9L
* **Balthazar: 16 bottles / 12L**
* Nebuchadnezzar: 20 bottles / 15L
* Solomon: 24 bottles / 18L
60
Nebuchadnezzar
**Nebuchadnezzar: 20 bottles / 15L**
* Magnum: 2 bottles / 1.5L
* Jeroboam: 4 bottles / 3L
* Rehoboam: 6 bottles / 4.5L
* Methuselah: 8 bottles / 6L
* Salamanazar: 12 bottles / 9L
* Balthazar: 16 bottles / 12L
* **Nebuchadnezzar: 20 bottles / 15L**
* Solomon: 24 bottles / 18L
61
Solomon
**Solomon: 24 bottles / 18L**
* Magnum: 2 bottles / 1.5L
* Jeroboam: 4 bottles / 3L
* Rehoboam: 6 bottles / 4.5L
* Methuselah: 8 bottles / 6L
* Salamanazar: 12 bottles / 9L
* Balthazar: 16 bottles / 12L
* Nebuchadnezzar: 20 bottles / 15L
* **Solomon: 24 bottles / 18L**
62
Solomon
Bordelais synonym
**Melchior**
63
Rehoboam
Year discontinued
**1989**
64
Champagne
Extra Brut
**Extra Brut 0-6 g/L**
* Brut Nature\* 0-3 g/L
* **Extra Brut 0-6 g/L**
* Brut 0-12 g/L
* Extra Dry 12-17 g/L
* Sec 17-32 g/L
* Demi-Sec 32-50 g/L
* Doux 50 g/L
65
Champagne
Brut
**0-12 g/L**
* Brut Nature\* 0-3 g/L
* Extra Brut 0-6 g/L
* **Brut 0-12 g/L**
* Extra Dry 12-17 g/L
* Sec 17-32 g/L
* Demi-Sec 32-50 g/L
* Doux 50 g/L
66
Champagne
Dry
**12-17 g/L**
67
Champagne
Sec
**17-32 g/L**
68
Champagne
Demi-Sec
**32-50 g/L**
69
Champagne
Doux
**50+ g/L**
70
s*ur pointe*
**Bottles held in an upside-down vertical position**
71
*dégorgement à la glace*
**The modern method, bottles are dipped in a freezing brine solution to freeze the sediment and a small portion of wine before disgorging.**
72
*dégorgement à la volée*
**The traditional method, which uses the air bubble trapped in the bottle to eject the sediment plug.**
73
Champagne
* Two regions with no Grand Cru villages
* **Côte de Sézanne
**
* **Côte des Bars (Aube)**
74
Why is Meunier so widely planted in the Vallée de la Marne?
**It buds late and ripens early, which is good in a frost-prone region.**
75
*blocage*
**The reserve of wine stocks for future vintages**
76
*deblocage*
**The release of reserved wine for use in a vintage**
77
Only two Premier Crus with a 99% rating
* **Tauxières** (Montagne de Reims)
* **Mareuil-sur-Ay** (Vallée de la Marne)
78
Year min. value of 80 was set for the Échelle de Crus.
**1985**
79
Year ranking in the Échelle de Crus changed from a set price to a recommendation of pricing.
**1990**
80
4 minor grapes of Champagne
* **Pinot Blanc (Vrai)**
* **Fromenteau (Pinot Gris)**
* **Petit Meslier**
* **Arbane**
81
What is unique about Champagne's labeling?
**They are the only AOC/AOP that is not required to include "Appellation Contrôlée/Protégée" on the label.**
82
Who founded the Comité Interprofessional du Vin de Champagne (CIVC), and when?
**Robert-Jean de Vogüé (Moët et Chandon) in 1941**
83
NM/ND/MA are prohibited from farming more than how much land (whether owned or rented)?
**15 ha**
84
1st Prestige Cuvée
**Dom Pérignon (Moët et Chandon), 1921**
85
Year INAO expand the boundaries of Champagne
**2009, for the first time since 1927**
86
Champagne
Latitude
**48th Parallel**
87
Four major 18th century Champagne houses
* **Moët et Chandon**
* **Veuve Cliquot**
* **Taittinger**
* **Delamotte**
88
Who developed *remuage*?
**Barbe-Nicole Ponsardin, 1816**
89
Where do the terms pétillant, crémant (demi-mousseux) and grand mousseux originate?
**The unpredictable variance in the level of mousse in early champagnes**
