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WSET3 > 45. Champagne > Flashcards

45. Champagne Flashcards

1
Q

Name the 3 most famous sub-regions of Champagne and the main grapes grown in each.

A

Cote des Blancs (Ch), Montagne de Reims (PN), Vallee de las Marne (PM).

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2
Q

Name the three modern grapes of Champagne.

A

Pinot Noir (PN), Pinot Meunier (PM), Chardonnay (Ch)

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3
Q

Compare acidity of the 3 grapes of Champagne.

A

Chardonnay has the highest acidity.

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4
Q

Name 3 additional grapes authorized for Champagne.

A

Pinot Blanc (w), Arbane (w) and Petit Meslier (w)

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5
Q

Describe the situation of first French sparkling wine.

A

Monks of Saint Hilaire near Limoux making Blanquettte de Limoux in the 1500’s.

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6
Q

When did first vineyards appear in Champagne?

A

1st to 4th century AD while controlled by Celtic tribes

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7
Q

Describe the first famous wines of Champagne region.

A

Red still wines from Ay in the 9th century

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8
Q

In what century where the champagne houses established?

A

18th century, starting with Ruinart in 1729

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9
Q

What is the climate of Champagne?

A

cool continental, average temperature during growing season is 16C. (FWS notes maritime influences)

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10
Q

When was golden age of Champagne?

A

started in early 20th century

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11
Q

What is the soil of Cote des Bar?

A

Champagne region with Kimmeridgean clay (limestone-rich marl, similar to Chablis and Sancerre)

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12
Q

What were the contributions of Dom Perignon in the production of champagne?

A

a) create cuvee of 3 grapes, b) recognizing the value of natural cork seals, c) recognized the usefulness of strong English glass [mnemonic: GCC - glass, cork, cuvee]

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13
Q

What was the contribution of Nicole Barbe Ponsardin (Veuve Cliquot) in the production of champagne?

A

riddling or remuage, collecting the lees in the neck of the bottle [mneumonic: VCR]

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14
Q

What was the contribution of Brother Jean Oudart in the production of champagne?

A

Tirage or bottling, adding yeast and sugar (liqueur de tirage) into still wine; developed vineyards that later came under the control of Tattinger

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15
Q

What is Prise de Mousse?

A

the seizing of the foam or second alcoholic fermentation.

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16
Q

What is the order of steps in making champagne?

A

Hand harvest and pressing;
(separate) Primary fermentation (with dissipation of CO2);
blending (Assemblage);
Secondary fermentation (addition of liqueur de tirage aka prise de mousse);
Yeast autolysis (elevation sur lattes);
Riddling (remuage);
Degorgement;
addition of liqueur d’expedition (dosage)
Corking
[mneumonic HPA-SYR-DEC]

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17
Q

What are the 7 sub-regions of Champagne?

A

Cote des Bar, Montagne de Reims, Val de Reims, Vallee de la Marne, Cote des Blancs, Cote de Sezanne, Vitry-le-Francois

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18
Q

What is juponne?

A

mushroom shaped or skirt shaped cork, young cork

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19
Q

What is cheville?

A

peg-shaped cork, usually older

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20
Q

What is the significance of Troye?

A

In the Aube region, Troye once was the capital of Champagne region. Initially not part of 1908 growing delineation, it was added to official growing region in 1927.

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21
Q

What kind of chalk are found in Champagne?

A

Two kinds of chalk, the belemnite and the micraster can be found in Champagne.

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22
Q

Which kind of chalk is associated with the best vineyards?

A

Belemnite limestone is found in the mid-slope of best vineyards. Belemnite is composed of squid relative. Micraster chalk is formed from fossilized sea urchins.

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23
Q

What is wet champagne area?

A

Cote des Bar, limestone rich marl soil type does not have water-retention capacity of chalk. This is good for Pinot Noir.

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24
Q

What was the contribution of Madame Pommery in the production of champagne?

A

Production of less sweet versions of champagne (after overthrow of Tsar)

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25
Q

When is best time to drink champagne?

A

meant to be drunk within 2-3 years of release

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26
Q

What rivers flank the Cote des Bar?

A

Aube and Seine River (in the Aube region)

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27
Q

What is a crayer?

A

defunct Roman chalk quarry, used for storing champagne; found in Epernay and Reims

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28
Q

What is meaning of label nomenclature NM?

A

negociant-manipulant, big champagne houses

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29
Q

What is meaning of label nomenclature RM?

A

recoltant-manipulant, a grower using his own grapes

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30
Q

What is meaning of label nomenclature RC?

A

recoltant-coooperateur, grower working with a co-op and later using his own label

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31
Q

What is meaning of label nomenclature SR?

A

societe de recoltant, group of grape growers

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32
Q

What is meaning of label nomenclature CM?

A

cooperative de manipulation, co-op cellar making wine

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33
Q

What is meaning of label nomenclature MA?

A

marque auxiliaire, private label registered by any group (supermarket)

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34
Q

What is meaning of label nomenclature ND?

A

negociant-distributeur, wine buyer that uses private label

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35
Q

How is rose champagne made?

A

by saignee or by adding red wine to clear base wine

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36
Q

Name parts of the Kimmeridgean Ring.

A

limestone rich marl, Dover, Normandy, Cote des Bar, Chablis, Auxerre, Yonne Valley, Pouilly-sur-Loire, Sancerre, Quincy and Reuilly

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37
Q

Where are the vineyards of Massif de St-Thierry and la Vallee de l’Ardre?

A

Val de Reims

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38
Q

Is all limestone chalk?

A

no

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39
Q

Is all chalk limestone?

A

yes

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40
Q

Which champagne regions are notable for chalk?

A

Montagne de Reims, Cote des Blancs

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41
Q

Which champagne regions are notable for marl, sand and clay?

A

Vallee de la Marne, Val de Reims

42
Q

Which champagne regions are notable for limestone-rich marl?

A

Cote des Bar

43
Q

Which champagne regions are notable for chalk and clay?

A

Cote de Suzanne

44
Q

Who was Nicole Barbe Ponsardin?

A

Veuve Cliquot [the Riddler!]

45
Q

What is difference between Chalons-en-Champagne and Chalon-sur-Saône

A

Châlons-en-Champagne is the capital of both the department of Marne and the region of Champagne-Ardenne, despite being only a quarter the size of the city of Reims. Formerly called Châlons-sur-Marne, the city was officially renamed in 1998. It should not be confused with the Burgundian town of Chalon-sur-Saone, a commune in the Saône-et-Loire department. (wiki)

46
Q

In making champagne, which is first, liqueur de tirage or liqueur de dosage

A

liqueur de tirage

47
Q

How many appellations are in Champagne?

A

one (unique among wine growing areas of France)

48
Q

What defines the cru areas in Champagne?

A

44 Premier Cru and 17 Grand Cru sites delineated by village, not vineyard (based on abandoned echelle des crus pricing system)

49
Q

Name two major sub-regions of Champagne not found near Epernay?

A

Cote des Bar (PN), Cote de Sezanne (Ch)

50
Q

Overall, what percent of Champagne is made from black grapes?

A

nearly 2/3’s, proportions very by producer and bottling

51
Q

What is the biggest viticultural hazard in Champagne?

A

frost (also winter freezes)

52
Q

What is the role of mechanical harvesting in Champagne?

A

none, hand picked only by law

53
Q

What is the role of crushing in Champagne?

A

none, no destemming

54
Q

How many liters can be extracted from 160 kilograms of grapes in Champagne?

A

102 Liters, 82 in the cuvee and 20 in the taille

55
Q

What is difference between cuvee and taille portions of pressed juice?

A

cuvee is first portion, used for best wines

56
Q

What are the regional subdivisions of Champagne?

A

none

57
Q

What are the quality classifications of Champagne?

A

none

58
Q

What is rainfall in Champagne? (Compare to Bordeaux and Alsace)

A

650 mm/y, less than Bordeaux and more than Alsace

59
Q

What are the techniques used in Champagne to minimize frost damage?

A

1) planting on slopes

2) pruning techniques

60
Q

What are the pruning techniques used in Champagne? To what end?

A

spur pruning: Taille Chablis (Chardonnay), Cordon de Royat (Pinot Noir); encourages permanent wood growth for protection against frost and allows for a second crop if first buds are damaged by frost

61
Q

What is the purpose of the pruning techniques used in Champagne?

A

leaves permanent wood & improves frost resistance; also easier to grow a 2nd crop when frost destroys first buds.

62
Q

What color is most Champagne wine?

A

white

63
Q

What color grapes predominate in Champagne?

A

red

64
Q

What is the role of destemming in Champagne?

A

none

65
Q

What portion of pressed juice is used for best Champagne?

A

cuvee

66
Q

Describe the pressing of grapes in Champagne?

A

gentle (Coquard Press, pneumatic presses)

67
Q

What are the best areas for Chardonnay in Champagne?

A

Cote de Blancs, Cote de Sezanne

68
Q

What are the best areas for Pinot Noir in Champagne?

A

Montaigne de Reims, Cote des Bar

69
Q

What are the best areas for Pinot Meunier in Champagne?

A

Vallee de la Marne

70
Q

What viticultural aspect of Pinot Meunier favors its use in Champage?

A

buds late to avoid frost damage

71
Q

What vinicultural aspect of Pinot Noir favors its use in Champage?

A

provides greater body/length, structural backbone, red fruit character

72
Q

What vinicultural aspect of Chardonnay favors its use in Champage?

A

high acidity (also light body, floral/citrus flavors)

73
Q

When are the different grapes in Champagne combined?

A

Blending occurs between primary and secondary fermentations (the first fermentation occurs separately (for cuvee and taille portions of each varietal)

74
Q

Where are the vinicultural methods for the primary fermenation of Champagne?

A

fermentation takes place mostly in temperature controlled stainless steel vats; some use old oak vats & barrels

75
Q

At what stage of winemaking is Champagne clarified?

A

prior to primary fermentation

76
Q

How is Champagne clarified?

A

sedimentation (prior to primary fermentation)

77
Q

What is the effect of clarification of Champagne?

A

minimize development of savory non fruit flavours.

78
Q

What is the role of MLF in Champagne?

A

Most use MLF

79
Q

What is reserve wine in Champagne?

A

base wine that is held back from use in the blending that is done the year after harvest

80
Q

What is the role of reserve wine in Champagne?

A

smoothing out vintage variation (to maintain quality,) maintaining a “house style,” adding complexity to a blend, insurance against a poor harvest in future years

81
Q

What are the characteristics of the base wine in Champagne?

A

base wine is dry/neutral in flavor, high acidity, moderate alcohol

82
Q

When does tartrate stabilization occur in Champage?

A

post-blending

83
Q

What are the main differences between Vintage and NV Champagne?

A

No use of reserve wine in Vintage bottlings; Vintage bottlings only done in the best years; lees aging is 3 years vs. 18 months (resulting in greater yeasty component in Vintage bottlings) [Both are blends!]

84
Q

What is the main contribution of the base wine in Champagne?

A

give the wine structure & character

85
Q

What are the main variables for blending in Champagne?

A

village, varietal, vintage (up to 70 wines in a final blend)

[mneumonic 3V’s]

86
Q

What is the dosage?

A

addition of liqueur d’expedition

87
Q

What is contained in the liqueur de tirage?

A

yeast, yeast nutrients, sugar, wine, clarifying agent

88
Q

How long does the secondary fermentation take?

A

6-8 weeks (slow to encourage flavor)

89
Q

What is a Coquard Press?

A

traditional vertical press used in Champagne

90
Q

During the secondary fermentation, the alcohol level is increased how much?

A

1.5 - 2%

91
Q

What is the bottle pressure in Champagne?

A

6 atmospheres

92
Q

What is the temperature during the secondary fermentation for Champagne?

A

10-12 degrees C

93
Q

What are the differences between non-vintage and “prestige” cuvee Champagnes?

A

made from best grapes from highly rated villages, made from first pressing of the grapes, spend more time aging in the bottle than NV, made only in vintage years, small quantity and high demand makes for high price

94
Q

What is Taille Chablis?

A

specific pruning technique used in Champagne for Chardonnay which leaves large amounts of permanent wood which helps with frost resistance

95
Q

What is Cordon de Royat?

A

specific pruning technique used in Champagne for Pinot Noir which leaves large amounts of permanent wood which helps with frost resistance

96
Q

What is minimum time on the lees for Vintage Champagne?

A

3 years

97
Q

What is minimum time on the lees for non-vintage Champagne?

A

12 months

98
Q

What are the Champagne labeling terms for sweetness?

A

Brut Nature, Extra Brut, Brut, Extra Sec, Sec, Demi-Sec, Doux

99
Q

What is the maximum permitted sugar level for Brut Champagne?

A

12 g/l

100
Q

What are synonyms for Pinot Meunier?

A

Meunier or Schwarzriesling

101
Q

What is the etymology of Pinot Meunier?

A

gets its name and synonyms (French Meunier and German Müller - both meaning miller) from flour-like dusty white down on the underside of its leaves.

WSET3 (56 decks)

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