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WSET Unit 5 > Sparkling Wine France > Flashcards

Sparkling Wine France Flashcards

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1
Q

What are marketing points for Champagne?

A

Generations of experience and expertise in crafting sparkling wine
Premium

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2
Q

What is marketing strategy for Champagne?

A

Consumers choosing less expensive, more accessible wines > cutting retail prices tarnishes Champagne’s image > need planning, innovation and strategic marketing > build consumer demand in mature and emerging markets

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3
Q

Where is Champagne located?

A

Delimited region in Norther France

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4
Q

What is the climate in Champagne?

A

Cool continental climate

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5
Q

What are weather hazards in Champagne?

A

Frost, winter freeze, wet weather in growing season

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6
Q

What is the soil in Champagne?

A

Chalk and limestone
Some important areas have marl and sand
Soil low in nutrients so needs regular application of fertilizer (cendres noirs–natural compost on regions’s hilltop or rubbish (until 1990s))

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7
Q

How many appellations are in Champagne?

A

One appellation; two regions

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8
Q

What are the regions in Champagne?

A

Aire delimitee: large area within which wines can be made and aged
Aire production: particular parcels within the aire delimitee planted with grapes that qualify for Champagne production

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9
Q

Describe current review of aire production

A

Issue: Champagne planted to capacity; aire production under review to increase supply
Process: All land excluded in 1927 an 1935 appellation laws under assessment
Criteria: Need to demonstrate Champagne grapes grown on land before prior delineation and site is appropriate
Status: Started in 2003 by INAO, still in progress

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10
Q

How are sites classified in Champagne?

A

By whole village (not individual site)

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11
Q

How many grand cru and premier cru in Champagne?

A

17 Grand Cru villages

44 Premier Cru villages

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12
Q

What is Echelles des Crus?

A

A percentile system for determining grape prices. Vineyards located in villages with high rates received higher prices for their grapes than vineyards located in villages with a lower rating. Premier crus villages rated between 90 and 99%, grand crus rated at 100%.
Established as a fixed pricing structure: price for a kilogram of grapes set and vineyards owners received a fraction of that price depending on the village rating where they were located. Today classification system still serves in determining prices with Grand and Premier cru vineyards receiving considerably more for their grapes than vineyards in villages with ratings below 90%.

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13
Q

What are the grand cru villages in Champagne?

A

Échelle des Crus first established: 12 villages
1985: five promoted (Chouilly, Mesnil-sur-Oger, Oger, Oiry and Verzy)

  1. Ambonnay, 2. Avize, 3. Ay, 4. Beaumont-sur-Vesle. 5. Bouzy, 6. Cramant, 7. Louvois, 8. Mailly Champagne, 9. Puisieulx, 10. Sillery, 11. Tours-sur-Marne, 12. Verzenay, 13. Chouilly, 14. Mesnil-sur-Oger, 15. Oger, 16. Oiry and 17. Verzy
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14
Q

What is origin of Echelle des Crus?

A

Tension between vine growers and wine producers

Champagne riots of 1910 and 1911

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15
Q

What is current debate regarding appellation in Champagne?

A

Changing to a Burgundy-like system based on vineyard terroir rather than village

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16
Q

What are the main grape varieties used in Champagne?

A

Chardonnay, Pinot Noir, Meunier (a.k.a. Pinot Meunier)

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17
Q

What other grape varieties are used in Champagne? How much of plantings do they represent?

A

Arbanne, Petit Meslier, Pinot Blanc, Pinot Gris

0.3%

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18
Q

How many subregions are there for vineyards in Champagne?

A

14 sub-regions

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19
Q

What are the most important production sub-regions in Champagne?

A

Montagne de Reims: forested high round between Rheims and Epernay; lower slope famous for quality Pinot Noir
Cote des Blancs: on east-facing slopes south of Epernay; quality Chardonnay
Vallee de la Marne
Cote de Sezanne: southern extension of Cote des Blancs
Cote des Bar: in Aube 112km south east of Epernay

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20
Q

Why is Champagne a blended wine?

A

Exposure to cold northern winter makes grape-growing difficult and quality varying from year to year

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21
Q

Describe Pinot Noir role in Champagne

A

38% of plantings

Provides basic structure and depth of fruit in blend

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22
Q

Describe Chardonnay role in Champagne

A

30% of plantings
Grows well in Cote des Blancs and Cote de Sezanne
Vigorous, early budding–susceptible to frost
Adds austerity and elegance to young champagnes
Long lived, matures to fruitiness

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23
Q

Describe Petit Meunier role in Champagne

A

32% of plantings

Provides early-maturing richness and fruitiness

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24
Q

What is max permitted yield in Champagne?

A

Set by Comite Champagne each year

Study Guide: 10.4T/hectare

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25
Q

What is min potential alcohol in Champagne?

A

Study Guide: 9%

OWC: 8%

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26
Q

What are the approved pruning methods in Champagne?

A

Taille Chablis
Cordon de Royat
Guyot (single and double)
Vallee de la Marne (only authorized for Meunier)

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27
Q

What are benefits of Champagne’s approved pruning methods?

A

Other than Guyot, systems retain significant amounts of old wood–helps with frost resistance

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28
Q

What is the Comite Champagne?

A

Industry body that sets harvest date, min potential alcohol required, amount of wine to be kept in reserve each year
In past, set grape prices–grape prices now dependent on market

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29
Q

What is the method of production in Champagne?

A

Traditional method

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30
Q

What is the juice yield in Champagne?

A

Study Guide: up to 25.5hL/4,000kg (per marc)

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31
Q

What is a marc?

A

4,000kg–amount of grapes that fit one vertical press

Standard unit of measure in Champagne

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32
Q

What is another name for vertical presses in Champagne?

A

Coquard–name of manufacturer

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33
Q

What other presses are used in Champagne now?

A

Hydraullic and pneumatic

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34
Q

What are the juice components of a press in Champagne?

A

1st 20.5hL = cuvee (best juice)

remaining 5hL = taille (remainer)

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35
Q

How is rose wine made in Champagne?

A

Maceration or blending

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36
Q

What is ratio of production and reserve in Champagne?

A

Study Guide: 80/20 (this may have recently changed)

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37
Q

What are legal reqs for maturation and storage?

A

Maturation: Must be kept on lees for min of 12 months
Storage: Non-vintage: 15 months from tirage to release: Vintage: 36 months from tirage to release

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38
Q

How is trade divided in Champagne?

A

Growers who own majority of land (15,000)
Coops who produce wine (over 100)
Houses who handle exports (300)

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39
Q

What is the role of cooperative movement in Champagne?

A

Sell on either must, vin clairs (base wines) or finished wine within trade or finished wine to consumers

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40
Q

Do growers make their own wine?

A

Yes and sell with help of coop–significant sales

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41
Q

What is the role of brokering companies in Champagne?

A

Buy finished wine from houses, coops or growers and sell under own brand or wholesale to retailers or restaurants who want exclusive brands

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42
Q

What are the representative bodies in Champagne?

A

Comite Interprofessionel du Vin de Champagne, or CIVC, or Comite Champagne
Syndicat General des Vignerons de la Champagne
Federation des Cooperatives de la Champagne
Union des Maisons de Champagne

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43
Q

NM

A

Negociant-Manipulant, or Champagne House

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44
Q

RM

A

Recolant-Manipulant, or grower who produces wine from own grapes

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45
Q

SR

A

Societe de Recoltants, or two or more growers who share same winery to produce and market wine from their own grapes

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46
Q

CM

A

Cooperative-Manipulant, or a coop wine

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47
Q

RC

A

Recoltant-Cooperateur, or a grower who sells wine made from his or her grapes that are made by the coop

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48
Q

ND

A

Negociant Distributeur, or a broker who buys and sells finished wines

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49
Q

MA

A

Marque d’Acheteur, or a brand owned by a retailers or retaurant

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50
Q

Key Champagne producers

A 
LVMH
Vranken-Pommery
Lanson-BCC
Laurent Perrier
Pernod Ricard
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51
Q

Key Champagne houses

A 
Bollinger
Krug
LVMH
Dom Perignon
Pol Roger
Louis Roederer
Moet & Chandon
Veuve Clicquot Ponsardin
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52
Q

What is Cremant?

A

Traditional method sparkling wine made in France outside of Champagne

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53
Q

What is history of Cremant?

A

Established in 1985
Protectionist measure: EU banned Methode Champenoise term for traditional method sparkling wine to stop Cava producers from using term on Spain’s entry to the EU in 1986; cremant adopted as generic term

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54
Q

What are the key Cremant producing regions?

A 
Alsace
Bordeaux
Burgundy
Loire
Limoux
(Die, Jura, Savoie--not covered in Unit 5)
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55
Q

What are the climates and hazards for key Cremant producing regions?

A

Alsace: dry continental; frost, winter freeze
Bordeaux: moderate maritime; rain during growing season
Burgundy: cool continental; frost, winter freeze, rain during growing season

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56
Q

When are grapes picked for Cremant?

A

Earlier than grapes for still wines

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57
Q

Can Cremant be made from declassified still wines?

A

Yes

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58
Q

How are grapes harvested for Cremant?

A

By hand

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59
Q

What are minimum alcohol levels for Cremant?

A

9% abv; 9.5% for Limoux

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60
Q

What grape varieties are used for Alsace Cremant?

A

White: Pinot Blanc, Pinot Noir, Chardonnay, Riesling, Pinot Gris, Auxerrois
Rose: Pinot Noir 100%

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61
Q

What grape varieties are used for Burgundy Cremant?

A

White and Rose: Chardonnay, Pinot Blanc, Pinot Gris, Pinot Noir (min 30%), Aligote, Melon, Sacy
Gamay (max 20%)

62
Q

What is red sparkling Burgundy?

A

AOC Bourgogne Mousseux–not covered

63
Q

What grape varieties are used for Bordeaux Cremant?

A

White:
Cab Franc, Cab S, Carmenere, Malbec, Merlot, uscadelle, Petit Verdot, Semillon, SB, Sauvignon Gris (in total min of 70%)
Colombard, Merlot Blanc Ugni Blanc (in total 30% or less)
Rose: Cab Franc, Cab S, Carmenere, Malbec, Merlot, Petit Verdot

64
Q

What is max juice yield for Cremant?

A

Set higher than Champagne

65
Q

What is min bar requirement for Cremant?

A

3.5 bar; 4 for Alsace and Burgundy

66
Q

What is min time on lees requirement for Cremant?

A

9 months

67
Q

What is min ageing requirement for Cremant?

A

12 months between tirage and release from Domaine

68
Q

What is style of Cremant de Alsace?

A

Fine mousse, high acidity, light body

Riesling: Strong flavour

69
Q

What is trade structure of Cremant de Alsace?

A

500 small-scale producers

70
Q

What is state of Cremant de Bordeaux today?

A

Small and declining
Production controlled by handful of companies
No clear style

71
Q

When was the Cremant de Bourgogne appellation established?

A

1975

72
Q

What are the principal areas for Bourgogne Cremant?

A

Rully, Auxerre

73
Q

What is style of Southern Burgundy Cremant?

A

Full, soft, good-value alternative to bigger styles of Champagne

74
Q

What is style of Northern Burgundy Cremant?

A

Lighter and crisper

75
Q

Where is sparkling production centered in the Loire?

A

Around Saumur and eastern Touraine

76
Q

What areas does the Cremant de Loire appellation cover?

A

Anjou, Saumur and Touraine

77
Q

What is the climate in the Loire?

A

Cool with some maritime influence

78
Q

What is the soil in the Loire?

A

Mainly clay and limestone with some granite schist and slate

79
Q

Is mechanical harvesting permitted in the Loire?

A

Yes, in Saumur and Vourvray but Cremant de Loire is by hand-harvest only

80
Q

What is the min alcohol permitted in the Loire?

A

9% abv

81
Q

What is the trade structure in the Loire?

A

200 producers including 4 co-ops and several important negotiants

82
Q

What Loire producers are offshoots of Champagne houses?

A

Langlouis Chateau of Bollinger, Gratien & Meyer of Alfred Gratien and Bouvet-Ladubay of Taittinger

83
Q

What grapes are used to make sparkling in Saumur?

A

Chenin Blanc, Chardonnay, Cabernet Franc, Cab S, Pineau d’Aunis, Sauv Blanc, Grolleau, Grolleau Gris, Gamay, Pinot Noir

84
Q

What are min levels of grape variety required for white and rose in Saumur?

A

White: min 60% Chenin Blanc
Rose: min 60% Cab Franc

85
Q

What grapes are used to make sparkling in Vouvray?

A

Chenin Blanc

86
Q

What grapes are used to make sparkling for Cremant de Loire?

A

Chenin Blanc, Chardonnay, Cab Franc, Cab S, Pineau d’Aunis, Grolleau, Grolleau Gris, Arbois, Pinot Noir

Pineau d’Aunis and/ or Cab S max 30%

87
Q

What is the method used to make sparkling in the Loire?

A

Traditional method

88
Q

What are max juice yields and lees ageing reqs in Saumur?

A

Max juice yield: higher than Champagne

Time on lees: 9 months

89
Q

What are max juice yields and lees ageing reqs in Vouvray?

A

Max juice yield: higher than Champagne

Time on lees: 9 months

90
Q

What are max juice yields and lees ageing reqs for Cremant de Loire?

A

Max juice yield: same/similar to Champagne
Time on lees: 9 months
Ageing: 12 months between tirage and release from domaine

91
Q

What is the style of sparkling in Saumur?

A

Brut and Rose

92
Q

What is the style of sparkling in Vouvray?

A

Brut and Petillant

93
Q

What is the style of sparkling for Cremant de Loire?

A

Brut, Rose, Non-dose

94
Q

What is Saumur-Mousseux?

A

Well-priced white and rose sparkling made from Chenin Blanc with a mix of international and Loire varieties
Important wine in Saumur
High quality

95
Q

Who are important Saumur-Mousseux makers?

A

Gratien & Meyer, Langlois Chateau and Bouvet Ladubay (Houses)
St-Cyr-en-Bourg (Co-op)

96
Q

What is the most important co-op in Saumur?

A

St-Cyr-en-Bourg

97
Q

What is the significance of Ackerman-Laurance?

A

First producer of sparkling in Saumur; early 19th C

98
Q

What is tuffeau?

A

Common rock type in central Loire
Calcareous, provides better drainage than most limestone
Overlying tuffeau jaune is sandy, suited for Cab France

99
Q

What is Vouvray Mousseux?

A

Sparkling from Vouvray

Honeyed aroma from Chenin Blanc

100
Q

What sparkling wines are permitted in Limoux?

A

Cremant de Limoux
Blanquette de Limoux
Blanquette de Limoux Methode Ancestrale

101
Q

Where is Limoux located?

A

Languedoc

102
Q

What is the climate in Limoux?

A

Atlantic and Mediterranean influences

Altitude

103
Q

What is the min required alcohol for Cremant de Limoux?

A

9.5% abv

104
Q

What grape varieties are used for Cremant de Limoux?

A

Principal: Chardonnay (50% min), Chenin Blanc (between 10% and 40%) (together, 90% max)
Secondary: Mauzac and Pinot Noir (20% max), Pinot Noir (15% max)

105
Q

What grape varieties are used for Blanquette de Limoux?

A

Mauzac (90% min), Chardonnay, Chenin Blanc

106
Q

What grape varieties are used for Blanquette de Limoux Methode Ancestrale?

A

Mauzac (100%)

107
Q

What are winery methods used to make Cremant de Limoux?

A

Same as Cremant:

  • max juice yield: higher than Champagne
  • 3.5 bar min
  • min 9 months on lees
  • min 12 months between tirage and release
108
Q

What is the production method for Blanquette de Limoux?

A

Traditional Methode

109
Q

What is the production method for Blanquette de Limoux Methode Ancestrale?

A

Wine starts fermentation in tank
Partly fermented must is bottled; liqueur de tirage not permitted
Wine continues to ferment in sealed bottle; must reach pressure at least 3 bars
Aged on lees
Yeast removed by disgorgement or transfer method
Liqueur d’expedition not permitted

110
Q

How long is Blanquette de Limoux kept on lees?

A

Min 9 months

111
Q

How long is Blanquette de Limoux Methode Ancestrale kept on lees?

A

Min 2 months

112
Q

Is enrichment or concentration of must permitted for Blanquette de Limoux Methode Ancestrale?

A

No

113
Q

What is actual alcohol level of Blanquette de Limoux Methode Ancestrale?

A

6-7%

114
Q

What is residual sugar level of Blanquette de Limoux Methode Ancestrale?

A

Approx. +50g/L

115
Q

What is max actual alcohol for Blanquette de Limoux?

A

Max 13% actual abv

116
Q

What is min bar for Blanquette de Limoux?

A

3.5 bar min

117
Q

What are typical styles of Blanquette de Limoux?

A

Brut, demi-sec

118
Q

At what pressure will yeast used in bottle fermentation stop fermenting?

A

6-7 bar but nutrients are usually exhausted before this (as in Champagne)
But if yeast is sensitive, could stop before, leaving sweet, low alcohol wine like Blanquette de Limoux Methode Ancestrale > no disgorgement > wine remains stable as long as pressure remains constant (wine will be cloudy)

119
Q

What is the trade structure in Limoux?

A

Co-ops important

120
Q

What is dominant co-op in Limoux?

A

Les Caves de Sieur d’Arques

121
Q

What sparkling wines are permitted in Die?

A

Clairette de Die
Clairette de Die Methode Dioise Ancestrale
Cremant de Die (not covered in Unit 5)

122
Q

Describe Clairette de Die

A

Dry to off dry wine made from Clairette

123
Q

Describe Clairette de Die Methode Dioise Ancestrale

A

Sweet wine made from a Muscat dominated blend (75% Muscat Blanc a Petits Grains, rest Clairette0

124
Q

Described Cremant de Die

A

Dry to off dry wine made from Clairette dominated blend

125
Q

What is Clairette?

A

Common name for southern French white varieties

126
Q

What is Clairette Blanche?

A

True Clairette variety
Well suited to poor, dry soil
Small, thick-skinned grapes, late ripening (but fast ripening at end of season)
Adds aromas and acidity to blend

127
Q

What is Cellier Hannibal?

A

Local Die co-op
Responsible for dynamizing appellation [of Clairette de Die Methode Dioise Ancentrale]
Makes three in every four bottles

128
Q

Where is Die located?

A

Northern Rhone

129
Q

Do Die vineyards have high altitude?

A

High altitude (some up to 700m)

130
Q

What are grape varieties used in Clairette de Die?

A

Clairette (100%)

131
Q

What are grape varieties used in Clairette de Die Methode Dioise Ancestrale?

A

Muscat Blanc a Petits Grains (at least 75%), rest Clairette

132
Q

How is Clairette de Die made?

A

Transfer method
Second fermentation in bottle
Yeast removed by disgorgement
Wine filtered under pressure from one bottle to another

133
Q

What is min amount on lees for Clairette de Die?

A

9 months

134
Q

What is max and typical alcohol for Clairette de Die?

A

13.5% max

11-12% typical

135
Q

What is max amount of residual sugar permitted in Clairette de Die?

A

Equal to or less than 15g/L

136
Q

What is min pressure for Clairette de Die?

A

3.5 bars

137
Q

How is Clairette de Die Methode Dioise Ancestrale made?

A

Must partially cool-fermented and bottles
Liqueur de tirage forbidden
Same fermentation continues in bottle
Kept on lees
Fermentation stops naturally
Yeast removed by disgorgement
Filtered under pressure from one bottle to another

138
Q

What is min amount on lees for Clairette de Die Methode Dioise Ancestrale?

A

4 months

139
Q

What is max amount of residual sugar permitted in Clairette de Die Methode Dioise Ancestrale?

A

Equal to or greater than 35g/L (liqueur d’expedition forbidden)

140
Q

What is typical alc for Clairette de Die Methode Dioise Ancestrale?

A

7-9% alc

141
Q

What is min pressure for Clairette de Die Methode Dioise Ancestrale?

A

3 bar

142
Q

What is Jaillance?

A

Dominant co-op for Die

Owned by 250 to 300 growers in the region

143
Q

What is the best pruning method for Chardonnay?

A

Taille Chablis: up to five main branches with five buds per cane; form of spur pruning that retains permanent wood

144
Q

What is a pruning method most used for Pinot Noir and Meunier?

A

Cordon du Royat: single cordon spur pruned and shoots vertically positioned; high levels of permanent woods

145
Q

What type of pruning is used in lesser vineyards?

A

Guyot: all three Champagne grape varieties

Vallee de la Marne: cane pruning, exclusive to Meunier

146
Q

What are the seven cremant regions?

A

Alsace, Bordeaux, Burgundy, Loire, Limoux, Die, Savoie, Jura

147
Q

What is the role of the National Federation of Producers of Cremants?

A

Represents the seven cremant regions for marketing and sales, sets regulations to guarantee level of quality:

  • manual harvest of grapes
  • wines made from whole or desteemed grapes
  • must not to exceed 100L/150kg of grapes
  • second fermentation in bottle
  • sugar after liqueur d’expedition less than 50g/L
  • transfer only permitted for 37.5cl or smaller or 150cl or bigger bottles
  • 9 months min ageing on lees before disgorgement
  • 12 months ageing after tirage
148
Q

What is Emotion?

A

Cremant de Alsace regional prestige cuvee introduced in 2009:

  • Extended time on lees, higher natural sugar content, higher min proportions of Pinot Blanc, Chardonnay and Pinot Noir
  • Slender, taller, silver capped bottle with an “e” symbol
  • Marketed by approximately 50 producers
  • Higher retail price
149
Q

Who are some Cremant de Alsace producers?

A

Dopff au Moulin
Joseph Cattin, Voegtlinshoffen
Edgard Schaller & Fils, Mittelwihr

150
Q

Who are the largest cooperatives making Cremant de Alsace?

A

Bestheim and Cave D’Oernai Divinal (joined in 2012)
Maison Arthur Metz, Marlenheim
Cave d’Eguisheim “Wolfberger,” Eguishem
Village

151
Q

Who are important village cooperatives making Cremant de Alsace?

A

Beblenheim Pfaffenheim
Ribeauville
Turkheim

152
Q

What type of soil do Die vineyards have?

A

Chalk soil (good for water retention in dry vintages)

WSET Unit 5 (6 decks)

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