Session 1

Question 1

Champagne symbolizes g——-, special o———, and l——

Answer 1

Gastronomy, occasions, luxury

Question 2

When did Champagne gain Appelation d’Origine Controlee status?

Answer 2

1936

Question 3

Hectares under production

Answer 3

34,200

Question 4

Distance from Paris

Answer 4

150 km

Question 5

4 subregions of champagne

Answer 5

Montagne de Reims, Valee de la Marne, Cote des Blanc, Cote des Bar

Question 6

Number of Crus in Champagne

Answer 6

319

Question 7

Meaning of ‘geographic’ cru

Answer 7

Villages or commune

Question 8

Names of the Departments covering Champagne

Answer 8

Marne 66%, Aube 23%, Aisne 10%, Haute-Marne, Seine-et-Marne

Question 9

Number of vineyard plots

Answer 9

280,000

Question 10

Average size of vineyard plot

Answer 10

12 are

Question 11

How many square meters is an are

Answer 11

100 m2

Question 12

Is the ‘cru’ scale of rating vineyards still in effect

Answer 12

No. It was abandoned almost 20 years ago

Question 13

Historically, how many 1 cru and grand cru villages?

Answer 13

42 premier cru, and 17 grand cru

Question 14

The champagne wines have unique characteristics due to 4 specific factor:

Answer 14

Geographical location, Soil and subsoil, Climate, Expertise

Question 15

Main rules of the strict specifications of Champagne (9)

Answer 15

1. Defined Area, 2. Authorised grapes, 3. Pruning rules, 4. Grape yield limitation, 5. Min potential alcohol content at harvest, 6. Pressing yield limit, 7. Approval for pressing centers, 8. Secondary fermentation in bottle, 9. Min aging periods

Question 16

What are the authorized grapes

Answer 16

Chardonnay, Pinot noir, Meunier, Arbane, Petit Meslier, Pinot Blanc, Pinot Gris

Question 17

Arbane, Petit Meslier, Pinot Gris, Pinot Blanc account for __% of vines

Answer 17

0.3%

Question 18

Types of allowed pruning

Answer 18

Royat, Chablis, Guyot, Vallee de la Marne

Question 19

What is the limit on pressing yield

Answer 19

102 liters of must for 160 kg of grapes

Question 20

Minimum months of aging for Non vintage and for vintage wines

Answer 20

15 and 36 months

Question 21

Number of winegrowers

Answer 21

16200

Question 22

Number of champagne houses

Answer 22

370

Question 23

Number of cooperatives

Answer 23

130

Question 24

What are Recoltant Manipulant (RM) and Recoltant Cooperateur (RC)

Answer 24

RM - grower producer: grows own grapes and produces wine on own premises
RC - Coop members that produces own grapes and sell under own label: deliver own grapes to coop who in turn delivers must

Question 25

How many RM / RCs are there

Answer 25

~5000

Question 26

When did the first group of winegrowers come together and why

Answer 26

Late 19th / early 20th Century - Phyloxera and then financial crisis of 1930s

Question 27

Year of first official coop

Answer 27

1921, but movement not take off until post WW2

Question 28

Negociant Manipulant

Answer 28

Merchant producer: owns and /or buys grapes, must or wine and then produces on own premises (think Champagne Houses)

Question 29

Cooperative de Manipulation CM

Answer 29

Coop producer: coops who make wine on own premises from grapes grown by their members

Question 30

Negociant Distributeur ND

Answer 30

Merchant distributor: buy wines in finished bottles and label as own

Question 31

Marque d’Acheteur MA

Answer 31

Private label

Question 32

When were vines first planted in Champagne by Romans

Answer 32

3rd Century

Question 33

Practice of wine growing by monks began in what era?

Answer 33

High Middle Ages (476-987)

Question 34

First King of France was crowned where? And when

Answer 34

Reims, 496

Question 35

All kings of France were coronated from ___ to ____ in Reims

Answer 35

816 to 1825

Question 36

In ___ phylloxera invaded and almost killed all vineyards

Answer 36

1890

Question 37

What percentage of vineyards were destroyed during WWI

Answer 37

40%

Question 38

In 15th C wines from Champagne were predominantly___

Answer 38

Light red or grey pink wines, with weak irregular effervescence

Question 39

When was the method of pressing to derive white wine from black grapes invented?

Answer 39

17th C

Question 40

What are white wines from black grapes commonly called?

Answer 40

Vin Gris — grey wine

Question 41

Why were wine put in bottles instead of barrels

Answer 41

To improve storage and ease transport

Question 42

Riddling table was invented in what year

Answer 42

1816

Question 43

In 1837 Jean Baptiste Francois invented the ___

Answer 43

Densimeter, measures quantity of sugar to be added to wine for optimal effervescence

Question 44

When was the muselet invented?

Answer 44

1844

Question 45

What did Maumeme invent

Answer 45

Aphrometer (1850), measures pressure in bottles

Question 46

What is important about 1857

Answer 46

Pasteur discovered that yeast was responsible for fermentation

Question 47

Which 2 orgs defend the reputation of Champagne AOC

Answer 47

Comite Champagne and Institut National de L’origine et de la Qualite (INAO)

Question 48

What is the Wine Origins Alliance

Answer 48

An alliance of 33 members across 11 countries (and growing) to protect and promote geographical indications.

Question 49

Tasting Champagne is same as other wines with one added component: ___

Answer 49

Sound

Question 50

Bubbles always start at the same places called

Answer 50

Nucleation sites

Question 51

What is a nucleation site

Answer 51

Particles that are on the glass or in the bottle that trap a gas bubble. When CO2 is released, the bubble grows until large enough to detach itself. The process repeats itself at rate of 10-20 per second

Question 52

The size and number of bubbles depends on ___

Answer 52

Primarily on the glass. Bubble size depends on distance it travels through the glass (flute=larger) Secondarily on the age of champagne: Younger, more CO2, more bubbles

Question 53

Appearance:

Answer 53

Color: White: Green Yellow, Lemon Yellow, Golden Yellow, Old Gold Rose: Soft Pink, Salmon Pink, Strawberry Pink, Raspberry Pink Intensity: Pale, Medium, Deep

Question 54

Typical color of Chardonnay and Pinot Noir / Meunier

Answer 54

Chardonnay: Lemon with green flecks Pinot / Meunier: Golden

Question 55

Impact of age on intensity

Answer 55

The older the deeper

Question 56

Smell:

Answer 56

Intensity: light, Medium, Pronounced Aromas of youth (primary) Aromas of Maturity (secondary) Aromas of Fullness (tertiary)

Question 57

Taste:

Answer 57

Effervescence: delicate, lively, harsh. - a measure of quality Sweetness: light, medium, marked Liveliness: light, medium, marked. - acidity Body: light, medium, full Flavors: primary, secondary and tertiary Finish: short, medium, long (no persistence, <5sec, >5sec)

Question 58

Tasting Conclusion:

Answer 58

Complexity: 1 - 6: based on range of flavors and aromas Recommendations for serving, occasions, temp, glassware Pairing (food)

Question 59

T/F. Champagne bubbles can bring out flavor of the dish

Answer 59

True

Question 60

Pairing principles

Answer 60

Balance: Light food with light wine, rich food with rich wine Harmony: Sweet dessert with sweet wine Contrast: rich food, high acid wine Seasonal: light high acid in summer, rich wine in winter

Question 61

Suggested serving for oily / creamy starter, poultry, pizza, salty dry cheese

Answer 61

Extra brut or brut

Question 62

Suggested serving for seafood, sushi, veal, risotto, Gouda

Answer 62

Blanc de Blancs

Question 63

Suggested serving for ham, lamb, duck, pork

Answer 63

Blanc de Noirs

Question 64

Suggested serving for pumpkin soup, tuna, lobster, beef, mushrooms, aged Comte cheese

Answer 64

Vintage

Question 65

Suggested serving with dessert or sweet dishes

Answer 65

Dosed Champagne

Question 66

Suggested serving for sashimi, charcuterie, smoked salmon, pad Thai, paella, shrimp

Answer 66

Rose