Grapes and wines of Champagne

Question 1

Describe the climate and associated risks of Champagne, and how this impacts on grape growth

Answer 1

Cool continental climate.
Winter freeze, Spring frosts, rainy and cloudy weather.
Means even in warmest years grapes retain high acidity and low sugar levels = ideal for sparkling wine production

Question 2

List the main method used by grape growers to mitigate frost risks in the vineyards of Champagne

Answer 2

Planting on slopes

Question 3

Describe the main soil type of Champagne

Answer 3

Chalk-dominant = good drainage after storms, while retaining a sufficient amount of water in dry periods

Question 4

List the main grape varieties of Champagne and where they are typically grown

Answer 4

Chardonnay - mostly grown in Côte des Blancs and Côte de Sézanne
Pinot Noir - mostly grown in Montagne de Reims and Côte des Bar
Meunier - best suited to Vallée de la Marne because it is late-budding i.e. protected from spring frosts which are more predominant in this region

Question 5

Describe the process of making Champagne, outlining the following steps:

1) Harvest
2) Pressing and 1st fermentation
3) Blending
4) 2nd fermentation
5) Ageing
6) Final styles

Answer 5

Note: always traditional method
1) Hand-picked whole healthy grape bunches
2) Highly controlled pressing (laws exist determining max pressure) - cuvee (first liquid) is retained. Remainder is called taille. Best Champagne made from cuvee exclusively.
Primary fermentation to make base wine carried out in stainless steel vats, oak barrels, or mixture. MLF encouraged or prevented. Briefly aged in oak or stored in inert vessels.
3) Blending is extremely important to reduce vintage variation and achieve house style - fermentation in many small parcels to increase blending options later.
4) carried out in bottle as per traditional method.
5) Non-vintage: minimum 15months ageing with min. 12 months on lees
Vintage: minimum 36 months ageing with no further requirements on lees.
Many producers age for much longer.
6) most are high acid with some autolytic flavours.
Non-vintage: lighter body, more fresh fruit flavours. Using reserve wines in blends increases complexity for finer examples.
Vintage (best years only): fuller body, less fresh fruit flavours, more concentrated, more toasty and biscuity notes from longer lees ageing

Sweetness: wide range but Brut (0-12g/L) is most popular, with Brut nature (0-3g/L) trend rising.

Question 6

Describe a typical Rose Champagne

Answer 6

Non-vintage/vintage, delicately balanced aromas from autolysis with subtle fruity red berry notes.

Question 7

Describe a typical Blanc de Blancs Champagne

Answer 7

Light-medium bodied, citrus primary fruit

Question 8

Describe a typical Blanc de Noirs Champagne

Answer 8

Fuller body, more red fruit flavours

Question 9

Describe a typical Prestige Cuvee Champagne

Answer 9

Finest wine in producer’s range, often Vintage, uses best parcels of grapes. Most are closed and austere in youth and require bottle ageing. Premium prices.