Randoms

Question 1

From the 9th to the 16th century, the principal grapes of Champagne were:

Answer 1

Gouais Blanc, Gouais Noir, Fromenteau (Pinot Gris)

Question 2

The grape that made up vins de la rivière:

Answer 2

Fromenteau (Pinot Gris)

Question 3

The grape that made up vins de la montagne:

Answer 3

Gouais Noir

Question 4

What is the average annual temperature of Champagne?

Answer 4

50°F/10°C, the minimum temperature at which photosynthesis occurs.

Question 5

What were the primary white grapes of Champagne in 1900?

Answer 5

Gouais Blanc, Beaunois (Chardonnay), Pinot/Morillon (Blanc) offshoots.

Question 6

When did Pinot Noir come to Champagne and overtake Gouais Noir?

Answer 6

1500s, also called Morillon Noir, Norién or Bon Noir.

Question 7

What were the primary red grapes of Champagne in 1900?

Answer 7

Teinturier (Noiraut/Alicante)
Enfumé Noirt
Chasselas Rouge (also known as Muscat Rouge)
Gamay/Gamet
François Noir,Troyen Noir, Bachet, Beaunoir (hailing from the Aube)
Gouais Noirt
Meunier
Pinot Noir(s)

Question 8

What prompted the transition to the big 3 grapes (Chard/PN/M) and why?

Answer 8

Post WW1. Much of the fighting occurred in the vines, destroying them. So most vineyards needed replanted/grafted, and these 3 grapes had proven themselves to grow well in Champagne, especially in regards to their acid/sugar balance, subtle profile, and effervescence when vinified.

Question 9

What are the current grapes of Champagne and their percentages?

Answer 9

Pinot Noir 38%
Meunier 32%
Chardonnay 30%
Pinot Blanc, Arbanne/Arbane, Fromenteau (Pinot Gris), Petit Meslier 0.3%

Question 10

What are the 3 rootstocks of Champagne and their soil preferences?

Answer 10

41B - Chalky soils, most common (80%)
SO4 - Limestone soils
3309C - Prefers little or no limestone

Question 11

What are the acid/alcohol characteristics of the 3 main grapes?

Answer 11

Meunier - Moderate acidity, least alcohol, juice oxidizes quickly
Pinot Noir - Lease acidity, moderate alcohol
Chardonnay - Most acidity, most alcohol

Question 12

What are the soil preferences of the 3 main grapes?

Answer 12

Meunier - Happy on all soil types
Pinot Noir - Prefers limestone or marl
Chardonnay - Prefers limestone or limestone rich marls

Question 13

What are the bud/harvest characteristics of the 3 main grapes?

Answer 13

Meunier - Late budding, early ripening
Pinot Noir - Early budding, early ripening
Chardonnay - Early budding, early ripening

Question 14

What is the flavor profile of the 3 main grapes?

Answer 14

Meunier - Bright red fruit with a touch of earthiness
Pinot Noir - Cherry and strawberry with moderate tannins
Chardonnay - Apple and citrus

Question 15

What is unique about Meunier’s genetic makeup?

Answer 15

It is chimeric with 2 genotypes, a Pinot genotype and another. The internal cells are of the Pinot genotype, the outer cells from the other. This is why we are trending away from calling it Pinot Meunier.

Question 16

From which grapes did Chardonnay come?

Answer 16

It is a Pinot x Gouais cross.

Question 17

What are the CIVC recommended Pinot Noir clones and their desirable qualities?

Answer 17

115 - Selected for reliable maturation to 9-10% potential alcohol, steady yields, Botrytis resistance
779 & 927 - Best for red wine production, reliable maturation to 9-10% alcohol, Botrytis resistance

Question 18

What are the CIVC recommended Chardonnay clones and their desirable qualities?

Answer 18

76 - Selected for precocious nouaison (development of berries), steady yields, Botrytis resistance
75 & 95 - Selected for reliable maturation to 9-10% potential alcohol, low yields, Botrytis resistance

Question 19

What are the CIVC recommended Meunier clones and their desirable qualities?

Answer 19

977 - Selected for late budding, reliable maturation to 9-10% potential alcohol, steady yields, Botrytis resistance
900 - Selected for reliably higher maturation (10% potential alcohol), unfortunately low Botrytis resistance
817 - Selected for precocious nouaison, Botrytis resistance

Question 20

What is the French term for layering, planting new vines by burying canes with exposed buds while still attached to their parent vine.

Answer 20

Provinage

Question 21

What is the French term for, when layering an entire vineyard, the vineyard would move in the same direction?

Answer 21

Assiselage

Question 22

Prior to WW1, how many vines per acre/hectare was common?

Answer 22

20,000/50,000

Question 23

What was the pre/post phylloxera vineyard area in Champagne?

Answer 23

150,000/30,000 acres (50,000/12,000 hectares)

Question 24

Post WW1, how many vines per planted per acre/hectare?

Answer 24

3,200/8,000

Question 25

When did phylloxera arrive in Champagne and when did they lose the fight?

Answer 25

1888 in Aube, lost the fight by WW1

Question 26

What is the downside of grafting vinifera to American rootstock?

Answer 26

The rootstock blocks potassium uptake and shortens a vines lifespan by half

Question 27

What are the 4 approved pruning methods and their characteristics?

Answer 27

Chablis - a long pruning method with 4 long canes and 1 renewal spur Cordon de Royat - has one cordon with multiple spurs Guyot - has one long cane and one spur (or 2 & 2 for Double Guyot) Vallée de la Marne - a long pruning system with 2 canes going in the same direction

Question 28

Grand Cru and Premier Cru sites must use which pruning methods?

Answer 28

Chablis and Cordon de Royat

Question 29

Vallée de la Marne pruning can only be used for which grape varietal?

Answer 29

Meunier

Question 30

Guyot pruning is best for what type of vineyard areas?

Answer 30

Frost prone areas, ensuring new wood each year which means new viable buds

Question 31

How many clusters typically grow per vine?

Answer 31

12 - 15, enough for 1 bottle of wine