Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Champagne King > Vocabulary - Base > Flashcards

Vocabulary - Base Flashcards

1
Q

What is `a la volee?

A

Disgorgement

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is Liqueur de dosage?

A

Reserve still wine mixed with sugar. Added to start the secondary fermentation during bottling.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the AOC’s in Champagne?

A

Champagne AOC, Coteaux Champenois(Still), and Rose’ des Riceys(Rose)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is a gyropallette? Why is it important?

A

A gyropallet is a machine that does Mechanical riddling. The process of shaking the bottles a rate to speed up the process of getting the yeast cells to the

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is a pupitres? Describe its role in winemaking.

A

A pupitre is an A shaped rack used when the riddling process is still underway.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is a Latte?

A

A thin strip of wood used when stacking bottles of Champagne in cellars and caves.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is sur Latte?

A

The storage of bottles of champagne stacked up using small strips of wood to hold them in place.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is Tirage?

A

The act of bottling with the addition of Yeast and sugar (liquor de tirage) blended in the the cuvee then bottled.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is liqueur de tirage?

A

The yeast and sugar mixture that is added to ensure the bubbles happen!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is Prise de Mousse?

A

Translates to “siezing of the foam” - Secondary alcoholic fermentation which puts between 4.9 and 6 atmospheres of pressure in the bottle.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is Rural Method? (Ancestral) Describe the process.

A

Rural method is now more commonly known as Method ancestral - Which is when fermentation would stop due to the colder temperatures naturally. Fermentation would then start back up again in spring.

In the past there was not a guarantee on how much sugar or bubble was left though as natural temperature change is never the same.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What does RM mean on a label?

A

RM: Récoltant-Manipulant - Grower producer - using only their own grapes (estate)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What does RC mean on a label?

A

RC: Récoltant-Coopérateur - A grower that is affiliated with a wine-making Co-Op. They bring their grapes there and recieve finished wine.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Where did Champagne get its name?

A

“Campagna” Which means “un-forrested land”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What does CM mean on a label?

A

CM: Coopérative de Manipulation - a co-operative cellar which vinifies the grapes of its members

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What does MA mean on a label?

A

MA: Marque Auxiliaire, Marque d’Acheteur, or Marque Autorisée - A private label registered by any individual, group or society (aka grocery store, wine shop etc)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What does ND mean on a label?

A

ND: Négociant-Distributeur - a term referring to a wine buyer who purchases finished wines and gives them his or her own private label.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the levels of sweetness in Champagne by %?

A 
Brut Nature ( 0-.3%)
Extra Brut (0-.6%)
Brut (0-1.2% - formerly 1.5%)
Extra-Sec (1.2-1.7%)
Sec (1.7-3.2% formerly 3.5%)
Demi-Sec (3.2-5%)
Doux ()
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What parallel can you find the Champagne region?

A

between 49 - 49.5. Some of the most northernly wine growing available.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is Crayeres? Describe its significances.

A

Crayeres are the honeycomb like caves made of Chalk dating back to when the Romans used dig up the limestone chalk. It was old quarry sites but now used for wine caves.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is “dry” Champagne? What is “Wet” Champagne

A

Champagne was known for being a treeless expanse of land due to the soil structure (Limestone Chalk) which couldnt support higher plant life (Trees), This is “Dry” Champagne.”

“Wet” Champagne is in reference to

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Where can you find “Dry” Champagne?

A

The towns of Epernay, Reims, Ay, Ambonnay, and Verzenay all lie with in this Terrior. Also the Cote Des Blancs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are the sugar levels of champagne expressed in g/l?

A 
Brut Nature (0-3 g/l )
Extra Brut (0-6g/l)
Brut (0-12 g/l)
Extra-Sec (12-17 g/l)
Sec (17-32 g/l)
Demi-Sec (32-50 g/l)
Doux (50 +)

Note numbes slightly different prior to 2010

Brut - 0-15
Extra dry - 12-20
sec 17-35
Demi-sec 33-50

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What is elevage?

A

The time in which the wine “grows up,” aka time from fermentation through bottle aging when it is ready to be released.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What is the relevance of English Glass making in terms of Champagne production? How did it improve?

A

The use of wood was outlawed for glass production, so glass blowers started using coal as a replacement. Wood was reserved for ship building. Coal burns hotter allowing the glass to be stronger and able to hold the pressure created during the secondary fermentation in Champagne production.

Previously glass would explode randomly. Working in the cellar meant you needed protection, often times a fencing mask was used to shield the face.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What were the principle grapevines of
“early” Champagne?
(9th-16th Century)

A

Gouais Blanc
Gouais Noir
Fromenteau

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What is the minimum potential Alcohol for base wine in Champagne?

A

9% ABV

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What is the Max RS in base wine of Champagne?

A

10 g/l

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What is another term for secondary fermentation in champagne production in French?

A

Prise de Mousse

accomplished in glass bottle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What is the minimum amount of time before disgorgement after the date of Tirage?

A

12 Months

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What is the percentage of a years harvest that maybe sold as “Vintage Champagne”?

A

80%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

How much of the stated vintage wine must be used if the wine is declared vintage?

A

100% except for the liqueur de Tirage or liqueur d’expedition.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What is the minimum elevage for NV Champagne?

A

15 Months

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What is the minimum elevage for Vintage Champagne?

A

36 Months from the date of tirage/

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

When was the AOC officially established for Champagne?

A

1936.

Earlier protections were established in 1919.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What is a Broquelet?

A

A traditional bottle seal prior to cork. A wooden peg wrapped in twine soaked in oil.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What is Palissage?

A

Trellis

38
Q

What is Tailler?

A

To Prune

39
Q

What is Debourrement?

A

Bud Break

40
Q

What is Floraison?

A

Flowering

41
Q

What is Ebourgeonnage?

A

Bud trimming

42
Q

What is Empramprage?

A

Desuckering

43
Q

What is Dechausser

A

The removal of hilled up earth at the base of grape vine.

44
Q

What is Nouaison?

A

Berry Set.

45
Q

What is Aoutement?

A

the stopping of vegetative growth.

46
Q

What is Veraison?

A

The point at which berries change color and soften; signals onset of ripening.

47
Q

What is Ban des Vendanges?

A

The official start date of harvest as decreed by the Prefect of the Gironde. **

48
Q

What is La Vigne?

A

Vine

49
Q

What is Marcottage / Provignage?

A

Layering**

50
Q

What are the allowed vine training systems?

A
  1. Chablis
  2. Cordon de Royat
  3. Vallee de la Marne (Meunier only)
  4. Guyot - Single or Double
51
Q

What is Ullage?

A

The infilled space in a bottle or container.

52
Q

What does “Coteaux” mean ?

A

“Hillside” - although for a short time it was known as those who were discriminating about what they ate and drank. “high society, great quality and care”

53
Q

What is the Ordre des Coteaux de Champagne?

A

A “Champagne Fraternity” that was created in 1956 to promote the wines of Champagne in France, and around the world. Members are still inducted to this day.

The idea started from the “three coteaux”

54
Q

How much grapes are in a standard “Marc”?

aka what is the weight?

A

4 tons - 4000 KG or 8800lbs of fruit in one Marc

55
Q

How much grapes are in a standard “Marc”?

aka what is the weight?

A

4 tons - 4000 KG or 8800lbs of fruit in one Marc

56
Q

How much wine is yielded from one Marc?

A

704 US Gallons / 2666 liters of juice. 244 cases of wine.

57
Q

How much wine is yielded from one Marc?

A

704 US Gallons / 2666 liters of juice. 244 cases of wine.

58
Q

What is a Coquard? What are the 2 important pieces called?

A

A shallow and wider basket press used in Champagne to allow for less time and interaction of the juice with the skins.

Top portion = Mouton
bottom portion = Maie

59
Q

What is Retroussage?

A

The process of breaking up the scooping up the pressed grapes with a wooden shovel for further pressing.

60
Q

What is Autolysis? Describe the effect it has on wine!!

A

Autolysis: The chemical reactions caused by the breaking down of yeast cells through an enzymatic process, which is caused when a wine is left in contact with the lees over a long period of time.

It is fundamental in the producton as is it imparts particular flavor complexity and textural finesse that can not be achieved in any other way. This is why long aging in the bottle after secondary fermentation is so important.

61
Q

How much wine is there in a Balthazar? Liters/glasses/bottles

A

a 12 liter bottle - 16 standard bottles - 80 glasses

Assuming zero waste.

62
Q

How big is a Barrique? What is another name for it?

A

A piece -

The most common size of wooden barrel for wine production, most commonly made of oak.

Champagne - 205 liters (54 gallons)
Burgundy - 228 L (60 Gallons)
BDX - 225 L - (59.4 Gallons)

500-600 L - Demi Muids
Larger - Foudre

63
Q

Describe base wine (Vin Clair)

A

A still wine, or vin Clair - fermented to 11 % alc and used as a component of blending for champagne

64
Q

What is Battonage?

A

The stirring of the lees

in barrel or tank - adds complexity, richness and texture to wine

65
Q

What is the coeur de cuvee?

A

The heart of the first pressing!

The cuvee refers to the 2050 liters (542 G)
the heart is the highest quality portion of juice from the middle of the pressing

66
Q

What is it called when the juice is settling after pressing to remove solid particles before fermentation?

A

Debourbage

67
Q

Define the echelle des crus?

A

The old system of village classification in Champagne. Every wine growing village was assigned a percentage, indicationg the percent of the standard price that it would recieve for the grapes.

100% - Grand Cru
90-99% 1er Cru

These ratings are still used today even though the echelle has been abolished since

68
Q

What is Grande Marque?

A

A term used for the members of the Syndicate of Grand Marques (Syndicat des Grandes Marques). A prestigious organization composed of Champagnes most famous houses.

Disbanded in 1997 - still used in the UK

69
Q

how much wine is in a Jeroboam in Champagne vs BDX? Liters/bottles/glasses

A

Champagne:
3 liter bottle
4 bottles
20 glasses

The largest bottle champagne is fermented in

BDX:
double magnum - 3l
Jeroboam 4.5l

70
Q

What is a lieu-dit?

A

A named parcel of vines

84k named parcels in champagne - give or take…

71
Q

What is the difference between Liqueur d’expedition and Liquer de tirage?

A

Tirage: solution added at bottling to induce 2nd fermentation (wine/yeast/sugar)

Expedition: sugar and wine added to champagne as dosage just after disgorgment (cane sugar or beet sugar)

72
Q

How much wine is in a Methuselah? Liters/bottles/glasses

A

6 liters
8 bottles
40 glasses

73
Q

What is a muselet? both pieces?

A

wire cage over a champagne cork

plaque de muselet - the shield

74
Q

how much wine is in a Nebuchadnezzar? liters/bottles/glasses

A

15 liters
20 bottles
100 glasses

75
Q

What is another name for riddling in france?

A

Remuage

76
Q

How much is in a Rehoboam? liters/bottles/glasses

A

4.5 Liters
6 bottles
30 glasses

77
Q

How much wine is in a Salmanazar? liters/bottles/glasses

A

9 liters
12 bottles
60 glasses

78
Q

define Sans Soufre?

A

A wine made entirely without sulfur

79
Q

What is selection Massale?

A

propagating vines by selecting cuttings from a number of high quality vines in an outstanding vineyard

80
Q

What would i refer to a solara in Champagne?

A

Perpetual cuvee’

81
Q

What is Blocage?

A

a portion of the yield set aside. This may be used for NV or use in the future. Regulation of the reserve wine.

82
Q

What is Deblocage?

A

The legal release of reserve wines.

83
Q

What are Verre Anglaise

A

“English Glass” - The english are known for making the glass bottle strong enough to hold the “stars,” or bubbles.

Glass bottles were originally made by fire fueled by wood. Then along came a time when they had to find another source. Wood was to be only made to build ships by law. Coal was the answer. Coal fueled fire was what made glass stronger.

84
Q

Who is Jean-Antoine Chaptal? What makes him so important to the wine industry?

A

Jean-Antoine Chaptal - A French chemist, physician, agronomist, industrialist, statesman, educator and philanthropist.

Credited for the finding that adding sugar during fermentation in order to boost the wines final alcohol content.

85
Q

What did Jose Pasteur contribute to the wine/alcohol industry?

A

He found that fermentation was carried out by living organisms (yeast) and those yeast cells need certain things in order to survive and thrive. (oxygen or not, temperature, alcohol)

Both beer and wine.

Mid 1850’s.

86
Q

What are the types of presses used in Champagne production?

A
  • Coquard Vertical basket press (Automatic plate press)
  • Pneumatic Press ( taller bigger press for bigger batches. This style allows for free run juice to drain before press)
  • PAI Press - (Tall Round Press made of wood traditionally)
87
Q

What are the types of disgorgement?

A

A la Volee - hand held bottle opening using the pressure to push the yeast cells out of the bottle.
A la Glace - (Freezing the neck of the bottle in a brine to freeze a 4cm plug of ice(including yeast cells)

88
Q

Define Cold Stabilization!

A

Cold Stabilizing means to rid a wine of unstable potassium bitrate(Cream of tartar) the naturally occurring salt of the grapes tartaric acid - the major contributor to a wines perceived tartness.

89
Q

What is Agrafe?

A

A cork and stable closure.

A closure used primarily before the invent of the crown cap. before 1960s.

90
Q

What is Jetting? how is it important?

A

Jetting is a step added into disgorgement where wine is put in the bottle after the cork/crown cap is taken off in order to cause the wine to bubble up or fizz which blocks oxygen from filling in the open space. it does not eliminate all oxygen but it does create a consistant amount from bottle to bottle. This is a way to eliminate sO2 being added.

Champagne King (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions