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Champagne Masters > Viticulture And Soils > Flashcards

Viticulture And Soils Flashcards

1
Q

The Nature Of Chalk….

A
  • A type of limestone with tremendous water retaining capacity: 79- 105 gallons per cubic yard/ 300- 400 litres per cubic meter
  • Growing areas with chalk sub soil= Dry Champagne
  • Grapes grown on chalk are usually high in acid producing lean wines with reserved aromatics
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2
Q

Limestone- rich Marl

A
  • Marl soils: Limestone and clay
  • Common to the Montagne De Reims, Val Du Reims, Vallee De la Marne and Val De Petit Morin
  • Within the Champagne Viticole, Kimmeridgian Marl is exclusive to the Côte Des Bar
  • Kimmeridgian soils form a ring around France
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3
Q

Nature of Marl

A
  • Limestone rich Marl does not have the water- retention capacity of chalk
  • The topsoil retains moisture
  • They deliver Aromatic, earthy expressions of the grapes grown there
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4
Q

Sand/ Clay

A
  • Val De Reims and the Vallee De la Marne; Clay, sand and Marl
  • Val Du Petit Morin: chalk and clays, marls and sands
  • Cote De Sezanne; chalk and clays
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5
Q

Sandy Soils versus Clay Soils

A

Sandy: open wines with more overt fruit characteristics and less structure

Clay Soils: dense, mineral- rich wines that display somewhat closed aromatics in their youth

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6
Q

True or False: Grapes are intentionally picked with less sugar than grapes destined for still wine production?

A

True

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7
Q

What were the traditional grapes of champagne in the 9th to 16th Century.

A
  • Gouais Noir (black berried)
  • Gouais Blanc (White berried)
  • Fromenteau (grey-pink berried)- known as Pinot Gris

However up until the early 20 th Century, it was common practice to plant a mix of grape varieties including; white Pinot Blanc, it’s genetic off shoots such as Epinette, Bon Blanc, Petit Blanc, plus Arbanne/ Arbane, Petit Meslier and Chardonnay. Reds included Chasselas Rouge, Gamay, Morillon (Pinot Noir), Enfume Noir and Pinot Meunier

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8
Q

Pinot Noir- Champagne

A

Least amount of acid/ moderate alcohol

38% of total acreage

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9
Q

Pinot Meunier- Champagne

A

Moderate acid and the least alcohol

34% of total champagne acreage

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10
Q

Chardonnay- Champagne

A

28% of the total vineyard acreage

Contributes the most acid and alcohol

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11
Q

What are the uncommon grapes of champagne that are still authorised in the AOC?

A

Pinot Gris, Pinot Blanc, Arbanne, Petit Meslier

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12
Q

Where is Belemite chalk usually situated?

A

At the upper to mid slope levels…this is ideal for optimal sun exposure and moisture retention (like Bourgogne)

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13
Q

Kimmeridgian Marl

A
  • Soils found in Cote Des Bar (Aube)- Kimmeridgian Ring (part of)
  • Composed Of Viguliem Marl= Kimmeridgian
  • Formed During Jurassic period (199- 145 million years ago)
  • Deposits by comma shaped oysters, known Exogura Vingule
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14
Q

Chalk

A
  • Porous Limestone- sedimentary Rock of calcium carbonate
  • Quarried for building materials begging with the Romans
  • Quarries, Romans are now used as wine cellars
  • As a subsoil it stores water, it is like a subterranean sponge
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15
Q

One cubic metre of chalk……..

A

Can hold between 79- 105 gallons of water per cubic yard/ 300- 400 litres per cubic metre

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16
Q

What areas are part of Dry Champagne?

A

Reims, Epernay, Ay, Ambonnay and Verzenay, also the subregion Of the Côte De Blancs

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17
Q

What towns sit above Crayeres?

A

Epernay and Reims

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18
Q

Sand and Clay

A
  • Vallee De la Marne and Val De Reims- Marl, Clay, sand
  • Clay= mineral rich, more time aging to express their true flavours and aromas
  • Sand= more overt fruit- open and easy drinking
  • Cote De Seazanne= chalk and clay
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19
Q

Limestone- Rich Marls

A
  • Only in the Côte Des Bar
  • Not the water retaining capacity of Chalk
  • Known as wet champagne
  • Prefered for Pinot Noir- deeply Aromatic, earthy expression
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20
Q

What were the principals grapes from the 9th to 16th Century?

A

Gouais Blanc, Gouis Noir and Fromenteau

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21
Q

Grey- pink berried Fromenteau crafted…..

A

Vin de la riviere

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22
Q

Gouais Noir crafted…..

A

Vins de la Montagne

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23
Q

Gouais Blanc is also known as?

A

Weisser Heinrich, the mother of French and German varieties

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24
Q

Gouais is thought to be from…..

A

Northeast France (Franche- Comte, Champagne- Ardenne, Lorraine, Alsace) and Southwest Germany (Rheinland- Pfalz, Baden- Wurtemburg)

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25
Q

A sampling of Gouais Crosses…..

A

Aligote, Auxerois, Chardonnay, Petite Meslier, Melon, Sacy, Romorantin, Gamay Blanc, Gamay Noir, Colombard, Furmint, Elbling, Riesling, Folle Blanche, Jacquere and Arbois

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26
Q

What was worth more money in the Middle ages, Fromenteau or Gouais Blanc/ Noir?

A

Fromenteau

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27
Q

What was Gouais Blanc known as?

A

Marmot

  • Used mainly for personal consumption until the 19th Century
  • High yield high vigour
  • Was thought to stave off phylloxera, but eventually succumbs to it
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28
Q

White grapes as of 1900s?

A
  • Gouais Blanc
  • Beaumois (Chardonnay)
  • Pinot/ Morillion (Blanc) offshoots: Petit Blanc, Blanc Dore Gros Blanc, Epinette (or Epinette Blanche), Bon Blanc, Bargenois, Arboisler
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29
Q

Non Pinot related grapes of 1900s Champagne…..

A

Petit Meslier, Chasselas Dur (known as Chasselas Blanc, Bar- sur- Aube, Vert Blanc and, incorrectly, Muscat Blanc in the Aube)

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30
Q

Lesser White Grapes of 1900s…..

A

Gros Plant, various variations of Gouais Blanc, Gamay/ Gamet Blanc, Plant Verdilasse, Langudoc Blanc and in the Aube, Peurion (also known as Peurichon, Milleron and Troyen Blanc)

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31
Q

What was the red grape that replaced Gouais Noir?

A

In 1500s Pinot Noir (also known as Morillon Noir, Norien or Bon Noir)

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32
Q

What were the several types of Pinot Noir divided into by the 1900s?

A 
Plants dores (Bronzed plants/ vines)
Plants Gris (Grey plants/ vines)
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33
Q

Plants Dore?

A
  • Petit Plant Dore (also called Petit Plant Dore d’Ay)
  • Epernay: Demi- Plant- Noir
  • Montagne de Reims: Rouge Dore

Both Demi- Plant- Noir and Rouge Dore were replaced by the more productive and superior clones: Gros Plant Dore Noir d’Ay and Vert Dore

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34
Q

Plant Gris?

A
  • Petit Plant Gris- perfumed delicate wines

- Gros Plant Gris- less elegant, larger quantity

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35
Q

Red grapes of 1900?

A
  • Teinturier (Noiraut/ Alicante)
  • Enfume Noir
  • Chasselas Rouge (Muscat Rouge)
  • Gamay/ Gamet
  • Francois Noir, Troyen Noir, Bachet, Beaunoir (hailing from the Aube)
  • Gouais Noir
  • Meunier
  • Pinot Noir
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36
Q

Pinot Noir:

A
  • Pinneau= latin pine cone
  • Tight cluster and compact
  • Early budding, susceptible to spring frosts, early ripening it is often harvested before autumn rains
  • Thrives in cool climate
  • Prefers limestone or marl soils
  • Good acidity, moderate tannins, light pigments
  • Pinot contributes least amount of acidity, moderate alc.
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37
Q

Pinot Meunier:

A
  • Mutation of Pinot Noir
  • Frost and freeze resistant, planted in areas that suffer from both
  • Buds after P/ Noir and is harvested after P/ Noir
  • Avoids the worst of spring and autumn wet and cold
  • Happy on all soil types, yields small tight clusters
  • Possesses good acid, bright red fruit with some earthiness
  • Contributes moderate amount of acid and the least amount of acid and least amount of alcohol
  • Juices oxidises quickly
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38
Q

Chardonnay:

A
  • Pinot x Gouais cross
  • Prefers limestone or limestone rich marls
  • Early budding, early ripening and productive
  • High sugar and high extract
  • Contributes more acid and more alcohol than the other two principal champagne grapes
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39
Q

When did grape varieties get replaced in Champagne:?

A

After WW1- vineyards were destroyed

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40
Q

What are the rare, still used lesser varieties of Champagne?

A

Pinot Blanc, Arbanne/ Arbane and Petit Meslier, still in older v/yards

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41
Q

Arbanne/ Arbane

A
  • Widely planted during the 1800s
  • Sucumbed to the mildews bought over from North America
  • Flowery bouquet, that was apparent even in small amounts in a cuvee
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42
Q

Petit Meslier

A
  • Budded early
  • Was an inconsistent ripener
  • Contributed alcohol to the blend, lean years, contributed acid
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43
Q

What percentage of plantings are the grapes of Champagne?

A

P/ Noir 38%
P/ Meunier 34%
Chardonnay 28%

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44
Q

What are the three rootstocks of Champagne?

A

41B, SO4, 3309C

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45
Q

41B

A
  • Chalky soils

- Most popular in Champagne

46
Q

SO4

A

Limestone Soils

47
Q

3309C

A

Little or no limestone, prefers

48
Q

How many different clones of Chardonnay, Pinot Noir and Pinot Meunier do the CIVC recommend in the viticole?

A

50

49
Q

Pinot Noir clones for champagne?

A
  • Bigger berried (more juice) than normal dry white (smaller berries higher skin to pulp ratio is desired
  • Higher in acid
50
Q

Pinot Meunier clones for champagne?

A
  • Chosen for big berry size

- Later bud breaks tendencies

51
Q

What lead to a rise of clones suggested by the CIVC in the 1970s?

A

Reliable production was a driving force for selection. Also happened to coincide with the rise of agrochemicals.

52
Q

What does planting the right clones have for today’s growers have to be done?

A
  • Strict pruning
  • Grass in between rows
  • Stop fertilising to limit yields and achieve a good crop
53
Q

What do some growers prefer to use instead of planting clones?

A

Selection Massale

54
Q

Pinot Noir 115

A

Reliable maturation to 9-10% alcohol, steady yields. Botrytis resistant

55
Q

P/Noir 779 and 927

A

Good for red wine production, reliable maturation to 9-10% alc. Botrytis resistant

56
Q

Chardonnay 76

A

Precocious nourason (development of berries), steady yields, botrytis resistant

57
Q

Chardonnay 75 and 95

A

Maturation to 9-10% alc, low yields. Botrytis resistant.

58
Q

Pinot Meunier 977

A

Late budding, reliable maturation 9-10% alcohol, steady yields. Botrytis resistant.

59
Q

Pinot Meunier 900

A

Reliably higher maturation (10% potential alcohol), low botrytis resistance

60
Q

Pinot Meunier 817

A

Precocious nouaison, botrytis resistance

61
Q

What were the vineyards of old planted as?

A

Vigne en foule

62
Q

How would people establish new vines in the olden days?

A

They would choose a healthy cane, dig a trench, add manure. They would bury the cane- while attached to the parent vine- leaving 3 terminal buds exposed to air

63
Q

What is provinage?

A

Layering. Using a buried cane to root, sprout new buds and propergate

64
Q

What was another type of pruning in days of old?

A

Root pruning. It encouraged more root growth on the existing root network

65
Q

What was the vine density prior to WW1?

A

20,000 vines per acre/ 50,000 per hectare. This meant not even horses could be used.

66
Q

What were the advantages of the high density Vignes en foul v/yards?

A

The large number of support stakes served as a wine break and the high density of the vines managed to trap heat within the core of v/yard at night.

67
Q

When did phylloxera arrive in champagne?

A

In the Aube in 1888. 1889 it was in the Aisne and close to the Marne border. It crept forward five acres/ two hectares per annum. By 1901, all the Marne was riddled. 1911 half of all the v/yards of champagne were affected.

68
Q

Are there pre- phylloxera vines in champagne?

A

Yes. Bollinger have some in Ay, and a small portion in Louvois. There is also 25 acres/ 10 hectares of phylloxera free v/yards in sandy soils of Sacy. Ecueil and Villedommage.

69
Q

What were the vineyard scourges that arrived in the 19th Century?

A

Powdery and Downy mildew. They came from North America. Champenois had to spray sulphur 10-15 times in growing season to keep them at bay.

70
Q

How was phylloxera addressed in champagne?

A

They grafted the vines on different rootstocks

71
Q

What are vineyards planted in a row called?

A

Vignes en lignes

72
Q

What was the planting density after the crowded v/yards?

A

3,200 vines per acre/ 8000 vines. This meant farm animals and later farm equipment could come through. It also allowed for more access paths to accommodate horses and tractors.

The allowed (with pruning) to produce 12-15 clusters, which made equivalent of one bottle of wine

73
Q

What are the 4 approved pruning methods in Champagne?

A

Chablis
Cordon de Royat
Guyot
Vallee de la Marne

74
Q

Chablis pruning…..

A

Long pruning method, leaves 4 long canes and 1 spur (for renewing the canes)

75
Q

Cordon de Royat…..

A

Comprised of 1 permanent arm (cordon) with short renewable spurs

76
Q

What are the two pruning methods for Grand Cru and Premier Cru v/yards?

A

Chablis and Cordon de Royat

77
Q

Guyot….

A

Is one long cane and one long spur (for renewal) or two long canes and two spurs (for renewal). Best for frost prone areas as each cane is replaced each year thus ensuring new wood (and new viable buds)

78
Q

Vallee de la Marne……

A

Same as double Guyot except both canes are shunted in the same direction on the trellis wire (vs opposite directions). Another pruning method with two spurs (for renewal). Exclusively for Pinot Meunier.

79
Q

What revolutionised vineyard work in the 1950s?

A

The use of the tractor and pesticides/ herbicides

80
Q

What do growers tend to do now in regards to spraying?

A

Lutte raisonnée…. not a prescribed schedule

81
Q

What combats frost?

A

Chavettes (small portable heaters) and overhead sprinkler systems. Helicopters are used to combat disease.

82
Q

What was banned on the 31st of December 2015?

A

Aerial spraying so agrochemicals are kept out of the water supply

83
Q

What was dumped over the vineyards in champagne between 1960 and 1998 and is known as gadeux?

A

The trash of Paris and Reims. It was thought organic waste would help the soil. But everything, including batteries were put on there.

84
Q

Champagne has some of the youngest……

A

Vines. Partly because of the frost of 1985 and partly because growers favour younger vines.

85
Q

End of Feb/ Beginning of March: Vineyard year in Champagne

A

Groud temps rises to 48 degrees Fahrenheit/ 9 degrees celsius; sap runs from pruning wounds (Les Pieurs)

86
Q

End of March: Vineyard year in Champagne

A

Bud break (Le Debourement)

87
Q

Beginning of April: Vineyard year in Champagne

A

Leaves open (La Feuillaison)

88
Q

End of May: Vineyard year in Champagne

A

Flowering (La Florassion): for successful pollination temps must reach a minimum of 68 degrees farenheit/ 20 degrees celcius and weather must be dry

89
Q

June/ July: Vineyard year in Champagne

A

Grapes form and develop (La Nouasion)

90
Q

August: Vineyard year in Champagne

A

Grapes ripen (La Verasion); acid drops, sugar increase

91
Q

Mid September: Vineyard year in Champagne

A

Harvest (La Vendange)

92
Q

October: Vineyard year in Champagne

A

Shoots harden into canes; leaves turn colour

93
Q

November: Vineyard year in Champagne

A

Leaf fall; vines fall dormant

94
Q

December/ January: Vineyard year in Champagne

A

Pruning (La Taille de la Vigne)

95
Q

Why do producers buy grapes from growers?

A

so they can have control over the winemaking process and growers don’t want the added pressure and cost of winery equipment

96
Q

Did the growers or the producers win in the old days of selling grapes by the kilo (1900s)?

A

Producers. They could buy grapes and store the reserve wines for many years, when there as lots of yield and prices were low

97
Q

Grapes Prices from 1850- 1906

A

Grapes Prices per kilo

  • 1850- 1859 between 0.30 F to 1.60 F
  • 1880- 1888 between 0.30 F to 2 F
  • 1889: 3.50 F
  • 1890- 1899 between 0.25 F and 2.60 F
  • 1906: 0.60 F
98
Q

In the early 1900s what caused the eschelle des crus?

A

The price per kilo. It was formed in 1911. It was very one sided for producers.

99
Q

When was the eschelle des crus dismantled?

A
  1. Producers and growers now come to contract agreement but Grand Cru and Premier Cru reputations remain
100
Q

Why do land prices in the champagne viticole continue to rise?

A

Because the area is planted in full. 1939 area under vine was 11,860 ha. Now it is 34,000 ha

101
Q

In 2003…….

A

Vignerons decided to put more villages under vine. However these villages had to be planted with vines pre phylloxera.

102
Q

Le Comite Interprofessionnel du Vin de Champagne

A
  • Controls the supply of wine to market to maintain price stability
  • Controls the harvest size
  • Carries out research
  • Defends the ‘Champagne’ name globally (average 850 court actions a year)
  • Promotes ‘champagne’ globally
103
Q

In 1984 what did the INAO do?

A

Issued a decree that enabled them to classify land based on bottle petition and proof that a specific parcel was worthy of the requested AOC status

104
Q

Who opted to petition the INAO for a complete revision of the Champagne Viticole?

A

The Syndicat General des Vignerons de la Champagne (SGV). They wanted the full viticole revised of village by village.

105
Q

Who considered the SGV request for the INAO?

A

A commission based on a historian, a geologist, a viticulturist, a climatologist and a botanist.

106
Q

What were the two subcategories the INAO used when considering the revision of the champagne viticole?

A
  1. Production Zones (where wines are made/ production area including press houses to labelling operations)
  2. Growing Zones- where it is grown
107
Q

What was the criteria for the champagne viticole revision in 2006?

A
  • The village needed to prove they were part of the historic production zone of the champagne viticole
  • The land being evaluated needed to be conductive to quality champagne production (evaluated based on soil, sub-soil, slope, aspect and meso- climate)
108
Q

In 2006 how many villages included in the Champagne Viticole?

A

40 villages

109
Q

What were the two villages excluded from the viticole?

A

Germaine and Orbais- l’Abbaye. They were given 30 years to do this.

110
Q

Although the CIVC maintains the 2006 revision……

A

Isn’t an expansion, it will contribute to more increased champagne production

111
Q

Has the 2006 revision to the viticole come to fruition?

A

Not as of 2017 and it seems to have come to a halt

Champagne Masters (8 decks)

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