03 Champagne - Grape Varieties, Viticulture and Winemaking Flashcards
(88 cards)
1
Q
What were the principal grapevines of Champagne from the 9th to the 16th centuries?
A
Gouais (Blanc and Noir) and Fromenteau
2
Q
What were wines made from Fromenteau called?
A
Vins de la riviére
3
Q
What were wines crafted from Gouais Noir known as?
A
Vins de la montagne
4
Q
Which white grape varieties were commonly planted in Champagne up to the early 20th century?
A
- Pinot Blanc
- Arbanne/Arbane
- Petit Meslier
- Chardonnay
5
Q
Which red grape varieties were common in Champagne historically?
A
- Chasselas Rouge
- Gamay
- Morillon (Pinot Noir)
- Enfumé Noir
- Pinot Meunier
6
Q
What grape varieties represent nearly all of the Champagne plantings today?
A
- Pinot Noir
- Meunier
- Chardonnay
7
Q
What percentage of Champagne plantings do Pinot Gris, Pinot Blanc, Arbane, and Petit Meslier represent?
A
Less than 0.3%
8
Q
What is the principal white grape used in champagne?
A
Chardonnay
9
Q
What notes does Chardonnay contribute to champagne?
A
- Apple
- Citrus
- High alcohol
- High acidity
10
Q
What are the other white champagne grapes aside from Chardonnay?
A
- Pinot Blanc
- Arbane
- Petit Meslier
11
Q
What is believed to be the historic Fromenteau?
A
Pinot Gris
12
Q
What is the most widely planted grape in the Champagne region?
A
Pinot Noir
13
Q
What characteristics does Pinot Noir contribute to a blend?
A
- Least amount of acidity
- Moderate alcohol
- Notes of strawberry, cherry, and other red fruits
14
Q
What type of soil does Pinot Noir grow well on?
A
Limestone-rich marls
15
Q
What are the contributions of Meunier to a blend?
A
- Bright red fruit
- Earthiness
- Note of rye bread
- Moderate amount of acidity
- Least amount of alcohol
16
Q
What soil types are commonly associated with Meunier?
A
- Marl
- Sands
- Clays
17
Q
What is the champagne method of sparkling wine production designed to express?
A
Autolytic characteristics
18
Q
True or False: Grapes with bright fruit and flowery notes are suitable for the champagne method.
A
False
19
Q
Fill in the blank: The total area under wine for Pinot Noir is ______.
A
38%
20
Q
Fill in the blank: The total area under wine for Meunier is ______.
A
32%
21
Q
Fill in the blank: The total area under wine for Chardonnay is ______.
A
30%
22
Q
What are the four approved training methods for the vines of Champagne?
A
Chablis, Cordon, Guyot, Vallée de la Marne
Grand Cru and Premier Cru vineyards must be trained in either Chablis or cordon, while Vallée de la Marne is used exclusively for Meunier.
23
Q
Which rootstock is predominantly used in Champagne due to its affinity for chalky soils?
A
Rootstock 41B
This rootstock is the choice for a large majority of vines in the region.
24
Q
What attributes are selected for clones used in Champagne?
A
High acid berries, resistant to gray rot and botrytis
Many choose Pinot Noir clones with bigger berries for more juice and Meunier clones with a later bud break.
25
By how much have average temperatures in Champagne increased over the past 30 years?
Approximately 1.2° C
## Footnote
This warming trend has led to shifts in flowering and harvest dates by 10 to 14 days.
26
What is the impact of climate change on Pinot Noir and Meunier in Champagne?
They ripen more completely due to increased temperatures
## Footnote
This results in supple, stand-alone bottlings with deep cherry fruit and silken tannins.
27
Which Champagne houses are noted advocates of organic and biodynamic practices?
Champagne Louis Roederer, Fleury, Larmandier-Bernier
## Footnote
These producers are among the most vocal in this arena.
28
Why is the uptake of organic practices slow in Champagne?
There are over 15,000 growers, while only 300 champagne houses
## Footnote
Most champagne is made from purchased grapes blended from different vineyards, making organic labeling challenging.
29
What has been the trend regarding chaptalization in Champagne?
Less comprehensive and less routine
## Footnote
Natural alcohol levels have risen, and acid levels have dropped, leading to a rethink of malolactic conversion.
30
What has happened to the average dosage level in Champagne due to changes in acidity?
It has dropped
## Footnote
Less sugar is needed to balance the lower levels of acidity.
31
True or False: Champagne has fewer lean growing seasons than in the past.
False
## Footnote
There are actually fewer lean growing seasons, despite increased temperatures.
32
What is the significance of diurnal temperature swings in Champagne?
They maintain the freshness and vitality of fruit and finished wine
## Footnote
The Champenois strive to balance warmth with the preservation of acid core for champagne's elegance.
33
What are the two obvious distinctions between types of champagne?
White and rosé champagne
34
What was the popularity trend of doux champagnes in the 19th century?
Doux champagnes were popular, especially in the Russian market
35
Who initiated the trend of producing drier versions of champagne?
Madame Pommery
36
What does vintage champagne represent?
A snapshot in time from one growing season
37
Why is vintage champagne more expensive than non-vintage champagne?
Due to lower production numbers
38
What must vintage champagne spend at least on its lees?
12 months
39
What is the minimum time vintage champagne must spend in the cellar from tirage to release?
Three years
40
What does non-vintage champagne reflect?
The ongoing vision of the house style
41
What is a more accurate term for non-vintage champagne?
Multi-vintage champagne
42
What percentage of champagne exports by volume did non-vintage Brut account for in 2019?
78.5%
43
From where are Grand Cru champagnes sourced?
Exclusively from the 17 Grand Cru villages
44
What grapes are used in Premier Cru champagne?
Grapes from 42 Premier Cru villages and may include Grand Cru grapes
45
What is required for vintage and non-vintage champagnes to be labeled as Grand Cru or Premier Cru?
They must meet Grand Cru or Premier Cru rules
46
What is Blanc de Blancs champagne made from?
Authorized white grapes, largely Chardonnay
47
How can Blanc de Blancs champagne vary in style?
Delicate and lace-like or rich and powerful
48
What grapes are used to make Blanc de Noirs champagne?
Black grapes, specifically Pinot Noir and/or Meunier
49
What characteristic does Rosé champagne often have?
A noticeable tannic grip
50
How is most Rosé champagne made?
By adding 8-20% top quality red wine (Pinot Noir) to the base wine
51
What is a rosé de saignée?
A method some houses use to make Rosé champagne where the grapes rest a few days on the skins
52
What is the ideal time frame for consuming most champagne after its release?
Within two to three years of release
## Footnote
This is due to the lifespan of the cork, which begins to break down after a few years.
53
What happens to a champagne cork after a few years?
The cork begins to break down, weakening the seal
## Footnote
This allows oxygen to enter the bottle and carbon dioxide to escape.
54
How does the effervescence of a ten-year-old bottle of champagne compare to a two-year-old bottle?
The ten-year-old bottle will have less effervescence
## Footnote
It will also have more nutty aromas compared to fruity/floral aromas.
55
What is the general recommendation for the ageability of champagnes?
Best drunk within ten years of purchase
## Footnote
This is to retain optimal flavor and effervescence.
56
What does 'Late Disgorged' (LD) indicate about a champagne?
It has undergone prolonged aging on its lees with its crown cap
## Footnote
This allows it to taste like an older champagne without the oxidative effects.
57
What are Prestige Cuvées?
The highest-quality bottlings from a champagne house
## Footnote
They are made from special parcels, old vines, Grand Cru sites, or extensive cellar aging.
58
Provide examples of Prestige Cuvées.
* Veuve Clicquot's 'La Grande Dame'
* Champagne Louis Roederer's 'Cristal'
59
What characterizes Late-Disgorged champagnes?
They are youthful when sent to market despite extended time in the cellar
## Footnote
They retain their effervescence due to the crown cap during aging.
60
What defines a Single-Vineyard champagne?
Comes from grapes in a mono-parcelle (single parcel)
## Footnote
Embraces vintage variations and signature flavors of a specific terroir.
61
Give an example of a Single-Vineyard champagne.
Philipponnat's Clos des Goisses
62
What is a Single-Cru champagne?
Focuses on fruit from one village or cru
## Footnote
It is typically crafted from a single grape variety.
63
Provide an example of a Single-Cru champagne.
Salon’s Cuvée 'S' Le Mesnil Blanc de Blancs
64
What are Spécial Club champagnes?
Peer-reviewed prestige cuvées from members of the Club Trésors de Champagne
## Footnote
They must be made entirely on a member's own premises and only in outstanding vintages.
65
What is required for a champagne to be labeled as 'Spécial Club'?
Must undergo two blind tastings
## Footnote
This ensures quality and authenticity.
66
What are Solera or perpetual reserve champagnes?
Made from a single stainless steel tank or oak foudre kept perpetually
## Footnote
Producers add to this vessel based on specific harvest parameters.
67
What happens to the portion of wine taken from a Solera or perpetual reserve tank?
It may be put into bottle to undergo prise de mousse
## Footnote
The rest is kept to assimilate new wine when added.
68
What does NM stand for in champagne production?
Négociant-Manipulant
## Footnote
Term describing a champagne producer that incorporates grapes purchased from others in the vinification process. He may also be using his own fruit. All the big champagne houses are NMs.
69
What is an RM in the context of champagne production?
Récoltant-Manipulant
## Footnote
Term describing a champagne producer vinifying only his or her own estate-grown grapes. An RM does not purchase grapes from others.
70
Define RC in champagne terminology.
Récoltant-Coopérateur
## Footnote
Term referring to a grape grower affiliated with a winemaking co-operative cellar. An RC brings his or her grapes to the co-operative which vinifies them. The RC then retrieves the finished wine and sells it under his or her private label.
71
What does SR refer to in wine production?
Société de Récoltants
## Footnote
Term referring to a group of grape growers who jointly vinify and sell one communal or several communal brands.
72
What is a CM in the context of winemaking?
Coopérative de Manipulation
## Footnote
Term referring to a co-operative cellar which vinifies the grapes of its member growers.
73
What does MA stand for in wine labeling?
Marque Auxiliaire, Marque d'Acheteur or Marque Autorisée
## Footnote
Term referring to a private label for wine registered by any individual, group or society (restaurant, wine store, supermarket etc.) with the purpose of selling to their customers or members; the source for that private label could be any of the types of producers listed above.
74
Define ND in the context of wine sales.
Négociant-Distributeur
## Footnote
Term referring to a wine buyer who purchases finished wines, gives them his or her own private label and sells them through numerous channels.
75
With regards to the Échelle des Crus, what ranking does a Cru need to achieve in order to be used to make champagne – or be ranked as Premier Cru or Grand Cru?
* Grand Cru: 100%
* Premier Cru: 90-99%
* Champagne: 80-89%
76
Which statement best describes Champagne’s climate?
* Continental
* Maritime
* Mediterranean
* Continental with maritime influence
Continental with maritime influence
77
What are the two meanings of cuvée
* The purest part of the pressed juice (the first part)
* A blend
78
What are Vin Clairs
Still wines before bottling, used for blending
79
What's the aging regulation for non-vintage champagne?
At least 12 months on the lees and 15 months in total
80
What's the aging regulation for vintage champagne?
At least 12 months on the lees and 36 months in total
## Footnote
Most vintage age longer than 36 months
81
What's the correct order of these stages in champagne making?
* Tirage
* Dégorgement
* Assemblage
* Elevage
* Rémuage
* Dosage
1. Assemblage
2. Tirage
3. Elevage
4. Rémuage
5. Dégorgemont
6. Dosage
82
How many Grand Cru Villages are there in Champagne?
17
83
The Champagne region is relatively small because the vineyards are planted on chalky slopes, rather than the arable flatland which covers most of the region.
True or False?
True
84
What alcohol and what acidity do Chardonnay, Pinot Noir and Meunier contribute to the blend respectively?
* Chardonnay: high alcohol, high acidity
* Pinot Noir: moderate alcohol, low acidity
* Meunier: low alcohol, moderate acidity
85
What does “Prise de Mousse” refer to?
“Prise de Mousse” literally means to seize the foam and refers to the second fermentation that creates the sparkle in the champagne – which the French call the “mousse”
86
If a champagne producer only vinifies grapes from their own vineyards, which producer code should they show on their label ?
RM: Récoltant-Manipulant
87
Before the Champagne Method was perfected in the eighteenth and nineteenth centuries, the wines of Champagne were produced using a less sophisticated process. This is still used in other regions – what is it called?
Ancestral Method
88
Put these champagne sweetness levels in order from driest at the top to sweetest at the bottom:
* Doux
* Extra Brut
* Extrac Sec / Extra Dry
* Sec
* Brut
* Demi-Sec
* Brut Nature
1. Brut Nature
2. Extra Brut
3. Brut
4. Extra Sec / Extra Dry
5. Sec
6. Demi-Sec
7. Doux
