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Champagne Masters > Champagne Method and Winemaking > Flashcards

Champagne Method and Winemaking Flashcards

1
Q

Why did Champagne not often ferment to dryness after harvest?

A

Because it had a northerly postion and its early onset of winter cold.

In the spring yeast was then resuscitated and finished the job often leaving the wine slight spritzy

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2
Q

When during the process does the wine become sparkling?

A

During the second Fermentation

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3
Q

Still Wine Production

A
  • The juice is chilled, allowed to rest- So that the particulate matter can settle out of solution
  • The clear and particulate free juice undergoes it’s first alcoholic Fermentation and is converted into dry wine
  • Different grape Varieties are Fermented separately so are different vineyard lots
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4
Q

Rose Chamapgne?

A
  • Is most often made by adding a small amount of red wine (Pinot Noir) to the white cuvée
  • Some producers, simply opt to vinify a rose as base wine
  • These are both okay by law
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5
Q

Assemblage

A
  • Various and sundry base wines are blended together
  • This was established to create consistency in flavour from year to year
  • Seasonal variation is minimised through the careful admixing of several past vintages held in reserve
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6
Q

Triage

A

Means bottling

Yeast and sugar (liqueur De tirage) is mixed into the blended wine (cuvée) and bottled

This is the point where the trad method is different to the rural method

Liqueur De tirage guarentees a sparkling product and guarentees a predictable amount of sparkle

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7
Q

Sur Lattes

A
  • After the base wine and the liqueur De tirage, the bottle is sealed with a crown seal or cork and staple and placed on its side in the wine cellar seperated by thin stripes of wood called lattes
  • Storage in this method is referred to as Sur lattes
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8
Q

Prise De Mousse

A
  • Seizing The foam
  • Refers to the second alcoholic Fermentation that takes place on the same bottle from which the wine is later served
  • Creates between 4.9 and 6 atms Of pressure (approximately 75- 90 pounds per square inch)
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9
Q

Sur Lie Aging

A
  • Yeast dies when ferment is complete. They decompose, releasing proteins that contribute to a textured mouth feel and the “champagne bouquet”
  • Longer wine spends aging, more completely carbon dioxide dissolved into the wine forming an ever smaller (and more delicate) bubble or bead
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10
Q

Aging Requirements?

A
  • NV: Minimum 12 months on lees and at least 15 months in the cellar from tirage to release
  • Vintage champagne: a total of three years in the cellar
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11
Q

Remuage

A
  • Bottles rapidly and vigourosly turned simultaneously shifted in space in order to move them from a horizontal to a vertical position
  • Its is credited to Nicole Barbe Ponsardin Cliquot
  • Developing The “A” shaped riddling racks known as pupitres
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12
Q

Mechanized Remuage

A
  • Gyropalettes perform the same task
  • Bottles are stacked in metal boxes that move and shift in space, effectively moving the yeast into the neck of the bottle in one week (vs three months), while taking up less space
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13
Q

What differs champagne production from the rural method?

A

The Second Fermentation in bottle

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14
Q

What is a reason the grapes are picked with less sugar?

A

Alcohol is toxic to yeast

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15
Q

Are grapes pressed and fermented separately? Was this always the case?

A

Yes and No

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16
Q

Most champagne houses ferment in…….

A

Stainless steel. A couple do so in oak still (ie Krug)

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17
Q

How long does the secondary fermentation take place for?

A

30 days

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18
Q

When was cork rediscovered as a closure?

A

1600s

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19
Q

How many times is a bottle of champagne roughly handed?

A

45 times (on average)

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20
Q

Champagne is a……..

A

Broad expanse of flat to gently undulating open plains just east of Paris

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21
Q

Why was champagne used as a battleground?

A

It’s flat…..

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22
Q

Traditional Method or Methode Traditonelle?

A

It’s called Methode Champenoise or Champagne Method

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23
Q

What is the Ban Des Vendanges?

A

The CIVC dictated date to harvest grapes based on the required potential alcohol level required to harvest grapes is 9%

A grower can get permission to pick earlier if the crops alcohol already exceeds 10% and secondly, if there is disease pressure

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24
Q

When is harvest date?

A

Usually around August- September. Last time the grapes were harvested in October was 1988. The earliest harvest was July 7th Of 2003.

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25
Q

What is the picking circumstances?

A

Must be hand picked and kept cool. By picking hot, the grapes would bleed pigment.

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26
Q

How are grapes pressed?

A

Whole cluster pressed

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27
Q

What a coquard press?

A

A basket press that is shallow and wide. It is still in use by some producers. It is 29.5 inches/ 75 cms deep and holds 8,800 pounds/ 4000 kg of fruit. This is known as the marc.

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28
Q

What is the marc?

A

The quantity of fruit in a coquard press. It equals 704 US Gallons/ 2566 litres of juice= 244 cases of wine. It takes 4 hours to produce one marc.

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29
Q

The top half of a coquard press is___________ the bottom is called _______________

A

Maie and a mouton

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30
Q

What is retoussage?

A

It happens between pressings. It is when the mouton is lifted and the squashed grapes are scooped into a pile in the centre of the marc using wooden shovels. Restroussage means to “turn up” or “tick up”.

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31
Q

What is the different phases of juice extraction known as?

A

The tailles (cuts). This is because marc is so compact near the end of cycle it needs to be cut into chunks of the last pressing. This is done by beche plate.

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32
Q

What is an advantage of the coquard press?

A

It has a shallow design meaning minimal skin contact. Each press fraction has a different nature.

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33
Q

Cuvee?

A

The first juice to emerge from the press (542 US gallons/ 2050 litres) qualify as Cuvee. It comes from the centre of the pulp. It has lots of sugar, acid and most of the aroma precursors. The best of the best, used for the best of the best champagnes.

34
Q

What is the premiere taille?

A

The fruit cut. It comes from pulp closer to the pips and skins. It contains less acid and sugar than the Cuvee, but has more minerals, pigments and astringency. Only 132 US gallons/ 500 litres of juice is considered premiere taille. Usually used for Demi- Sec and Extra- Dry bottlings as it has intense, but simple aromatics.

35
Q

Deuxieme Taille (second cut)?

A
  • Pulp closest to the pips and skin
  • Last 31 gallons/ 116 litres
  • Used to be allowed in champagne law but banned in 1992
  • It (like the last cut, rebeche) can be used for still wine production
36
Q

One Marc

A

Litres: 2,666
Imperial Gallons: 586 gallons
US Gallons: 704 gallons

37
Q

Cuvee

A

Litres : 2,050
Imperial Gallons: 451 gallons
US Gallons: 542 gallons

38
Q

Premiere Taille

A

Litres: 500
Imperial Gallons: 110 gallons
US Gallons: 132 gallons

39
Q

Deuxieme Taille

A

Litres: 116
Imperial Gallons: 26 gallons
US Gallons: 31 gallons

40
Q

What is the common press in champagne nowerdays?

A

The pneumatic press. It works in increments of 2,000 kg

41
Q

Are the Taille amount set in stone?

A

No they vary depending on producer

42
Q

What is debourbage?

A

Juice settling. This allows particulate to fall out. The must is then chaptalised, if needed, to achieve minimum alcohol level of 10.5- 11.5%

43
Q

Is it common to have dozens of fermentations on the go?

A

Yes. Ferments can be from different plots, different tailles, different grapes, etc

44
Q

What are three of the oak using houses?

A

Krug, Bollinger and Gratian

45
Q

What are Fermentation requirements?

A

60- 70 degrees F (15- 21 degrees celcius) over a quick 7- 10 days. This allows aromatics to disapate. Goal is to create delicate base wines that are reserve vs flamboyant nose. Cultured yeasts are best for this.

46
Q

Is MLF common?

A

Used to be. Now with global warming and naturally lower acid levels, are making winemakers rethink the use of it.

47
Q

Where are the base wines held between Fermentation and assemblage?

A

They are held in neutral holding vessels or oak. They are usually aged on fine lees. Some times battonage is practiced.

48
Q

When does assemblage usually occur?

A

Between November and March. They also review the reserve wines in this time.

49
Q

When does tasting of the base wine take place?

A

Between January and March. It can last from weeks to months, then a commercial assemblage takes place.

50
Q

Cuvee has two neanings______________

A

The first juice to immerse from the press and a blend that is assembled for the prise De Mousse.

51
Q

What does a cellar master take into account when making a Cuvee?

A

Terroir, grape variety, vintage

52
Q

Which Cuvee is the most important from a brand point of view?

A

The Non Vintage. A lot of attention to detail is played with here. Must maintain the consistency of house style.

53
Q

What is the makeup of a non vintage traditionally?

A

80% is the most current vintage. With 20% coming from previous vintages.

54
Q

What takes place after assemblage?

A

The cuvees are fined and racked, cold stabilised (by seeding with tartaric crystals). This results in a Vin Clair (clear wine).

55
Q

What is the second Fermentation known as?

A

The prise De Mousse (seizing the foam)

56
Q

What are the ingredients in the liqueur De tirage?

A
  • Cultured yeast
  • Cane or beet sugar
  • Yeast nutrients (ie Nitrogen)

Sometimes some bentonite Clay is added to assist in riddling

57
Q

What is inserted into the bottle after second Fermentation?

A

A small plastic cup called a bidule. It collects the sediment. A temporary cap (crown cap or cork and staple) is used to seal the bottle. Traditionally the cork and staple is more expensive and used by oxidative houses.

58
Q

What are wines known as in Sur latte after second Ferment?

A

Vins Sur Lattes

59
Q

What are the characteristics of the second Fermentation?

A

It’s at cellar temps, 50- 53 degrees f/ 10-12 degrees celcius and lasts for 30 days. This ferment increases the alcohol and carbon dioxide.

60
Q

How was lees dispersed in the bottle traditionally?

A

Through a process called changement de Tas, where the piles were stacked and restacked. The wines were also given a small shake here to disperse to the lees. This process is called poignetage.

61
Q

What is the shortest time a wine can be aged?

A

15 months, 12 of which are on lees. But most houses age them for longer.

62
Q

What does yeast break down into?

A
  • Amino Acids: Building blocks of protein
  • Peptides: 2 or more amino acids linked together
  • Mannoproteins: Proteins found in the cell walls of yeast
  • Glucan: A polysaccharide (sugar): principal component of the cell walls of most fungi
  • Nucleotides/ Nucleosides: Building blocks of DNA/ RNA (Building blocks of genetic material)
63
Q

What is the collection of lees called?

A

Riddling (Remuage)

64
Q

How does it take to riddle a palate in a gyropallet?

A

3- 4 days

65
Q

What is the position called where bottles are stored after riddling?

A

Sur pointe (neck down)

66
Q

What temp is wine bought down to prior to disgorgement?

A

45 degrees F/ 7.2 degrees celcius. This drop in temperature allows the CO2 in the bottle to reduce in pressure.

67
Q

What does the dosage consist of?

A

The same champagne and sugar or a reserve wine with sugar. Naturally the reserve wine will be from another year…..this is allowed (even for vintage).

68
Q

Typically the dosage is only……

A

1% of the bottle, but represents a lot towards the style of the wine.

69
Q

Brut Nature

A

No dosage added, 0- 0.3% or 0- 3 g/L sugar

70
Q

Extra Brut

A

0- 0.6% or 0- 6 g/L of sugar

71
Q

Brut

A

0- 1.2% or 0- 12 g/L of sugar

72
Q

Extra Sec (Extra Dry)

A

Between 1.2- 1.7% or 12- 17 g/ L of sugar

73
Q

Sec (Dry)

A

Between 1.7- 3.2% of 17- 32 g/L of sugar

74
Q

Demi Sec

A

Between 3.2- 5% or 32- 50 g/L of sugar

75
Q

Doux

A

Over 5% or 50 g/L of sugar

76
Q

What is zero dosage also known as?

A

Sans Sucre, Ultra Brut, Brut Sauvage, Sans Liqueur

77
Q

Steps after disgorgement and foaming or jetting?

A

A cork is inserted this is then rounded at the top into a ball. A wire cage is wrapped on top. The bottle is shaken vigorously so the dosage marries with the champagne. Bottle is washed, a foil is placed on top and label for sale.

78
Q

A youthful cork is called a ___________ whilst an older cork is called____________

A

Jupone (mushroom shaped)

Cheville (peg shaped)

79
Q

Explain the Maillard reaction?

A
  • Louis Camille Maillard (1878- 1936), French Chemist
  • A complex series of relations- a type of non- enzymatic browning
  • Can happen at room temp (slowly) or with higher heat
  • Amino acids and sugars in food combine to form an Amadori compound, which is broken into hundreds of flavour compounds
  • Takes place In disgorged champagne. Doesn’t happen with lees contact
  • Doesn’t take place in late disgorged or Brut Nature champs- one no lees, the other no sugar
  • Makes brioche, choux and puffed pastry aromas
80
Q

How many champagne houses are there?

A

340

81
Q

What is a house style?

A

It is the NV of a house consistent offering from a house

82
Q

What length of time are most houses doing for Sur lie?

A

36 months. Charles Heidseck is up to 50 months

Champagne Masters (8 decks)

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