The Methode Champenoise Flashcards
Describe the limited grape juice extraction from grapes, for Champagne production?
102 liters from 160 kg of grapes, or 2,550 liters from 4,000 kg of grapes.
After the limited extraction is complete, the juice is then divided into__________________?
*vin de cuvee (the first 2,050 liters
*vin the taille (the following 500 liters
Describe (liqueur de tirage)?
a mixture of still wine, yeasts, sugar, and fining agents is added to start the second fermentation in the bottle.
The Champagne will be aged on the lees for appropriate period- a min of _______ is required for non vintage Champagne.
15 months
Under which “term” is known the removement of the (sediments or lees) from the bottle?
degorgement
Under which “term” is known the collection of sediments in the (neck and bidule) of the bottle?
remuage or riddling
Once the sediments successfully collected in the bottle, the bottle remains upside-down vertical position known as _________?
sur pointe
Under which “term” is known the addition of (sugar syrup and wine) which also determines the finale sweetness levels of the Champagne?
liqueur d’expedition or dosge
For how long total minimum must be aged “NV & Vintage” Champagne, including the period of lees ageing?
15 months NV
36 months Vintage
List the designation and the sweetness levels of Champagne?
Brut Nature– 0-3 g/l non dosage
Extra Brut– 0-6 g/l
Brut– 0-12 g/l
Extra Dry– 12-17 g/l
Sec– 17-32 g/l
Demi-Sec– 32-50 g/l
Doux– 50+
List all Champagne bottle sizes :( ????????
Quarter Bottle (Piccolo) 187 ml
Half Bottle (Demi) 375 ml
Bottle 750 ml
Magnum 1.5 L (2 bottles)
Jeroboam 3 L (4 bottles)
Methuselah 6 L (8 bottles)
Salmanazar 9 L (12 bottles)
Balthazar 12 L (16 bottles)
Nebuchadnezzar 15 L(19 bottles)
Solomon 18 L (24 bottles)
