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Comite-Champagne Certification 2024 > Session 1 > Flashcards

Session 1 Flashcards

1
Q

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

A

Gastronomy, occasions, luxury

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2
Q

When did Champagne gain Appelation d’Origine Controlee status?

A

1936

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3
Q

Hectares under production

A

34,200

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4
Q

Distance from Paris

A

150 km

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5
Q

4 subregions of champagne

A

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

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6
Q

Number of Crus in Champagne

A

319

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7
Q

Meaning of ‘geographic’ cru

A

Villages or commune

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8
Q

Names of the Departments covering Champagne

A

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

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9
Q

Number of vineyard plots

A

280,000

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10
Q

Average size of vineyard plot

A

12 are

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11
Q

How many square meters is an are

A

100 m2

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12
Q

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

A

No. It was abandoned almost 20 years ago

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13
Q

Historically, how many 1 cru and grand cru villages?

A

42 premier cru, and 17 grand cru

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14
Q

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

A

Geographical location, Soil and subsoil, Climate, Expertise

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15
Q

Main rules of the strict specifications of Champagne (9)

A
  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
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16
Q

What are the authorized grapes

A

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

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17
Q

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

A

0.3%

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18
Q

Types of allowed pruning

A

Royat, Chablis, Guyot, Vallee de la Marne

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19
Q

What is the limit on pressing yield

A

102 liters of must for 160 kg of grapes

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20
Q

Minimum months of aging for Non vintage and for vintage wines

A

15 and 36 months

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21
Q

Number of winegrowers

A

16200

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22
Q

Number of champagne houses

A

370

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23
Q

Number of cooperatives

A

130

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24
Q

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

A

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

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25
Q

How many RM / RCs are there

A

~5000

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26
Q

When did the first group of winegrowers come together and why

A

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

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27
Q

Year of first official coop

A

1921, but movement not take off until post WW2

28
Q

Negociant Manipulant

A

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

29
Q

Cooperative de Manipulation CM

A

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

30
Q

Negociant Distributeur ND

A

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

31
Q

Marque d’Acheteur MA

A

Private label

32
Q

When were vines first planted in Champagne by Romans

A

3rd Century

33
Q

Practice of wine growing by monks began in what era?

A

High Middle Ages (476-987)

34
Q

First King of France was crowned where? And when

A

Reims, 496

35
Q

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

A

816 to 1825

36
Q

In ___ phylloxera invaded and almost killed all vineyards

A

1890

37
Q

What percentage of vineyards were destroyed during WWI

A

40%

38
Q

In 15th C wines from Champagne were predominantly___

A

Light red or grey pink wines, with weak irregular effervescence

39
Q

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

A

17th C

40
Q

What are white wines from black grapes commonly called?

A

Vin Gris — grey wine

41
Q

Why were wine put in bottles instead of barrels

A

To improve storage and ease transport

42
Q

Riddling table was invented in what year

A

1816

43
Q

In 1837 Jean Baptiste Francois invented the ___

A

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

44
Q

When was the muselet invented?

A

1844

45
Q

What did Maumeme invent

A

Aphrometer (1850), measures pressure in bottles

46
Q

What is important about 1857

A

Pasteur discovered that yeast was responsible for fermentation

47
Q

Which 2 orgs defend the reputation of Champagne AOC

A

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

48
Q

What is the Wine Origins Alliance

A

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

49
Q

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

A

Sound

50
Q

Bubbles always start at the same places called

A

Nucleation sites

51
Q

What is a nucleation site

A

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

52
Q

The size and number of bubbles depends on ___

A

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

53
Q

Appearance:

A

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

Intensity: Pale, Medium, Deep

54
Q

Typical color of Chardonnay and Pinot Noir / Meunier

A

Chardonnay: Lemon with green flecks
Pinot / Meunier: Golden

55
Q

Impact of age on intensity

A

The older the deeper

56
Q

Smell:

A

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

57
Q

Taste:

A

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)

58
Q

Tasting Conclusion:

A

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

59
Q

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

A

True

60
Q

Pairing principles

A

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

61
Q

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

A

Extra brut or brut

62
Q

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

A

Blanc de Blancs

63
Q

Suggested serving for ham, lamb, duck, pork

A

Blanc de Noirs

64
Q

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

A

Vintage

65
Q

Suggested serving with dessert or sweet dishes

A

Dosed Champagne

66
Q

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

A

Rose

Comite-Champagne Certification 2024 (4 decks)

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