Session 3

Question 1

List steps in Champagne production

Answer 1

Pressing, settling, Alcoholic and Malolactic Fermentation, Blending, bottling, secondary fermentation, Riddling, disgorgement, Dosage, corking/caging, labelling

Question 2

T/F. Pressing centers have to follow precise regulations for more than 30 criteria, such as capacity, ratios, type of press, etc

Answer 2

False - more than 20 criteria

Question 3

What is a logbook

Answer 3

Each pressing center has a logbook in which is recorded the detail of each batch of grapes

Question 4

4 steps of pressing

Answer 4

1. Press grapes quickly after picking —- avoid oxidation
2. Whole bunch pressing — maintain integrity of skins to avoid coloring of juice through contact with black skins
3. Separation of juice into fractions —- separation of cuvée from taille
4. Pressing is gentle and gradual

Question 5

What is the cuvée (pressing)

Answer 5

The purest juice of pressing, rich in sugar and acid (tartaric and malic) - retains finesse and freshness

Question 6

How many hectoliters are allowed in the cuvée

Answer 6

20.5 hectoliters

Question 7

What is the taille

Answer 7

The remaining 5 hectoliters of the press. Still rich in sugar, fewer acids, but more mineral salts (K in particular) - intense aroma but less longevity

Question 8

What is settling

Answer 8

After pressing, the sedimentation of the juices. Solid elements (coarse lees) settle to the bottom. The clarified juice is siphoned off.

Question 9

Typical settling times

Answer 9

12-24 hours at room temp

Question 10

What is debourbage

Answer 10

French for Settling

Question 11

What is the first fermentation for Champagne

Answer 11

Alcoholic fermentation

Question 12

In what type of vessels is alcoholic fermentation carried out?

Answer 12

Mainly temp controlled stainless steel, or wooden containers such as vats and tuns

Question 13

What are stainless steel vats desirable for?

Answer 13

Inertia and neutrality to the wine, easier to temp control

Question 14

What are wooden containers useful for?

Answer 14

Brings out toasty, vanilla aromas, microoxidation, and rounder, more vinous wines

Question 15

What is Malolactic fermentation

Answer 15

Done at end of alcoholic in order to soften the acid and create notes of brioche and butter. Bacteria Oenococcus transforms Malic to Lactic acid.

Question 16

Do all Champagne wines go through MLF?

Answer 16

No. It is completely optional

Question 17

What are the still wines called in Champagne, after alcoholic/MLF

Answer 17

Vin Clairs.

Question 18

What are reserve wines

Answer 18

Vin Clairs reserved from previous years to be used in blending with this year’s wines

Question 19

What is Blending

Answer 19

Blending of the still wines (wines of this year and/or reserves), from single or different grape varieties, crus (villages), and vintages, in order to create a precise profile or cuvée

Question 20

What dimensions can be blended

Answer 20

Grape variety, crus, and vintages — an infinite number of variations

Question 21

In blending what does Pinot Noir provide to the wine

Answer 21

Aromas of red fruit, body and power

Question 22

In blending what does Meunier provide to wine

Answer 22

Roundness, suppleness, intense fruity bouquet

Question 23

In blending what does Chardonnay bring to the wine

Answer 23

Acid, Finesse, floral and mineral notes

Question 24

Why does Champagne have a history of blending

Answer 24

Weather impact year over year

Question 25

How can Champagne highlight a single year?

Answer 25

Vintage

Question 26

How can Champagne highlight a single variety of grape

Answer 26

Blanc de Blanc and Blanc de Noirs

Question 27

How can Champagne showcase a single terroir

Answer 27

Cru champagne, may even be from a single clos (enclosed plot)

Question 28

The blender needs three critical skills and expertise in order to master the art of creating a wine of a certain profile

Answer 28

1. Experience in the vineyard 2. Sensory memory: What should it be like and how will it evolve 3. Creativity

Question 29

How long does the blending process take?

Answer 29

Few days to few weeks

Question 30

What happens after blending

Answer 30

Bottling

Question 31

After still wine is bottled, how does it kick start 2nd fermentation

Answer 31

Liqueur de tirage is added to each bottle, mixture of wine, sugar and yeast. Just enough to start a second fermentation

Question 32

What does sur lattes mean

Answer 32

Lying down and stacked in rows. Refers to how bottles are laid down for second fermentation

Question 33

How long does second fermentation last

Answer 33

6-8 weeks

Question 34

What pressure is achieved in a champagne bottle

Answer 34

6 bars

Question 35

Minimum aging requirement after bottling for NV and Vintage Champagne

Answer 35

15 month, 36 months

Question 36

2 Characteristics of limestone tunnels for storage of Champagne

Answer 36

Constant temp around 12C (due to depth of 10-40 m); humidity of 90-100% w/o condensation.

Question 37

What happens during aging

Answer 37

Autolysis: slow break down of yeast cell that interact with other molecules in the wine. At the same time tiny amount of oxygen enters bottle and some CO2 escapes creating some oxidative effects. Secondary and over longer time, Tertiary aromas develop

Question 38

From a EU regulatory perspective what is the minimum aging requirement for traditional method sparkling wines

Answer 38

90 days

Question 39

What is riddling

Answer 39

A process by which the sediment is gradually concentrated and moved to the neck of the bottle forming the ‘deposit’

Question 40

Time for riddle manually

Answer 40

6 weeks

Question 41

Time for automated riddling

Answer 41

1 week

Question 42

What is disgorgement

Answer 42

Expelling the deposit

Question 43

2 methods for disgorgement

Answer 43

1. By hand, a la volee, bottle held vertically or at slight angle, pull out stopper quickly. The pressure shoots of the cover and deposit 2. Using ice? Freeze the deposit by inserting neck of bottle in vat of cold brine. Ice forms, open bottle and pressure will expel stopper and ice.

Question 44

T/F. During disgorgement no gas escapes and no foam develops in bottle

Answer 44

True

Question 45

What is dosage

Answer 45

Addition of a mixture of cane sugar dissolved in wine 500-750grams / liter. This is added to disgorged bottle 1cl, to get desired sweetness

Question 46

What is Liquer de Dosage also known as?

Answer 46

Liquer d’Expidition

Question 47

List the 7 levels of sweetness and range of grams for sugar per liter

Answer 47

1.Brut Nature / Non Dose / Dosage Zero: <3 g sugar, No sugar added 2. Extra Brut: 0-6 g sugar/ L 3. Brut: <12 g 4. Extra Dry: 12-17 g 5. Sec: 17-32g 6 Demi Sec: 32-50 g 7. Doux: >50 g

Question 48

What types of cork are used most commonly today

Answer 48

Agglomerated cork granules to which two cork disks are glued

Question 49

After corking and adding the muselet what is done

Answer 49

Bottle is vigorously shaken to ensure Liquer is homogenously distributed

Question 50

What are the 2 options for making Rose Champagne

Answer 50

1. Blending: Adding a bit of red wine to the blend prior to bottling 2. Maceration: Macerating the skins in the juice prior to clarification and fermentation to obtain the right color