Champagne

Question 1

What’s the general structural profile of the sparkling wines of Champagne? ( intensity, acid, alc, aromas, quality & price)

Answer 1

1) Medium intensity of aromas
2) High acid
3) Med alc
4) Aromas of green apple & lemons with autolytic notes
5) Generally good to outstanding quality, mid - to premium priced.
6) Vintage and prestige cuvees command premium to super premium prices.

Question 2

What are the styles of Champagne? (9)

Answer 2

1) Non-vintage
2) Vintage
3) Blanc de Blanc
4) Blanc de Noir
5) Rose
6) 1er Cru
7) Grand Cru
8) Prestige cuvee
9) Late release, recently disgorged

Question 3

What’s a NV champagne? (4)

Answer 3

1) Wine blended from a number of vintages
2) Usually follows a house style
3) Blending of different parcels of of base wine to smooth out vintage variances
4) Has the same profile every year

Question 4

What’s vintage champagne? (5)

Answer 4

1) By law, 100% of the wine must come from the year indicated
2) Theoretically, only produced from the best vinages
3) There are variances: some producers rate a vintage better than other producers
4) Still reflect the house style, but displaying vintage variances.
5) In certain years, growing conditions permit an almost universal vintage (2002 / 2008)

Question 5

What’s Rose Champagne? (2)

Answer 5

1) In Champagne: usually made by blending red & white wines (Rose d’assemblage)
2) Skin maceration of black grapes is also permitted; wine is bled off the skins (Rose de Saignee)

Question 6

What’s a Blanc de Blanc Champagne? (4)

Answer 6

1) White wine made from white grapes only
2) Can be leaner and more austere in youth
3) Often have unmatched ageing potential
4) Develops notes of biscuit and hazelnut with age

Question 7

What’s a Blanc de Noir Champagne?

Answer 7

1) White wine made of black grapes only
2) Fuller bodied than Blanc de Blancs
3) Thought to age faster

Question 8

What’s a Grand Cru Champagne? (2)

Answer 8

1) All grapes must have been grown in Grand Cru villages
2) Often appears on labels as a quality statement

Question 9

What’s a 1er Cru champagne?

Answer 9

1) All grapes must have been grown in 1er Cru villages
2) Appears on labels as a quality statement

Question 10

What’s a prestige cuvee? (4)

Answer 10

1) Usually the top wine in a Champagne’s producer range
2) Can be NV or vintage wines
3) Strict selection of the best grapes with meticulous winemaking techniques
4) Some houses (Krug) specialise in making a range of prestige cuvees.

Question 11

What are late release / recently disgorged wines?

Answer 11

1) Have seen extended lees ageing
2) Disgorged before release onto the market
3) Ready to be consumed immediately
4) Different profile from wines of the same vintage that were disgorged earlier
5) Age faster than vintage wines (the impact of disgorgement is greater in older wines.

Bollinger’s RD or Dom Perignon P2

Question 12

What are the other 2 champagne appellations?

Answer 12

1) AOC Rose de Riceys: tiny rose appellation in Cote de Bar
2) AOC Coteaux Champenois: permits white, red or rose; in practice, mostly light-bodied, high acid, pale ruby Pinot Noir

Question 13

4 historic developments pre 18th Century

Answer 13

1) Wines were pink & still, made from Pinot Noir
2) Fermentation stopped during winter; if wine was bottled then, refermentation would occur and the wine would be sparkling
3) Slightly fizzy wines became very fashionable with the English
4) Glass produced in coal-fired ovens in England were able to withstand the pressure

Question 14

6 historic developments in the 18th Century

Answer 14

Dom Perignon:

1) produced the first white wines from black grapes
2) invented the Cocquard press.
3) development of assemblage: blending wines from different regions
4) reintroduced the use of cork
5) pioneered the use of English glass (stronger)
6) Considered fizziness a fault

Question 15

4 historic developments

Answer 15

1) Controlled 2nd fermentation in bottle w/ measured quantity of sugar and yeast to produce known pressure
2) Madame Clicquot develops remuage using pulpitres, which enabled:
3) Disgorgement
4) Establishing a dry style of Champagne for the English market alongside sweet style (Russians

Question 16

4 historic developments

Answer 16

1) Vineyard area defined: current AOC boundary (1927)
2) Development of Geographical Indication (Champagne only comes from Champagne)
3) Echelle des crus introduced
4) Blocage system introduced as an insurance policy agains disasters that could reduce the yield.

Question 17

Where, regions and climate & average temp

Answer 17

1) North east France, just south of 50th parallel
2) 150km N - S and 120 W - E
3) 5 subregions: 3 around Epernay (Montaigne de Reims, Valle de la Marne, Cote des Blancs), Cote de Sezanne (south of CDB) and Cote des Bar (closer to Chablis than Epernay)
4) Cool continental climate, oceanic influence (average temp 11oC)

Question 18

What are the influences of the climate change in Champagne?

(6)

Answer 18

1) Climate has warmed
2) Harvest days pushed forward (aveg. 18 days)
3) Overall acidity dropped
4) Alc level raised (0.7% - riper grapes)
5) Ideal conditions for producing more consistently ripe grapes
6) Fewer poor vintages

Question 19

Cite 5 topography & soil characteristics in Champagne.

Answer 19

1) Paris basin has a thick layer of chalk (old seabed)
2) Chalky hillsides are preferred for high quality chardonnay
3) Chalky soils with limestone subsoil or chalk (highly porous - stores water)
4) Most vines planted on 90 - 300m ASL
5) Well-drained soils and planting on slopes avoid water-logged soils

Question 20

What are the main characteristics of Montagne de Reims (5), style of wine produced and its more notable grand cru villages (6)?

Answer 20

1) Best known for black grapes (Pinot Noir)
2) Notable grand cru villages: Ay, Mailly, Ambonnay, Bouzy, Verzenay, Verzy
3) More of a plateau
4) Some of the top villages face north (excellent cool mesoclimates, risk of frost)
5) Wines: high in acid and austere
6) Important chardonnay vineyards in the sub-region
7) Soils vary - grand crus on chalky soils

Question 21

What are the main characteristics of Vallee de la Marne (4) and its wine styles (5)?

Answer 21

1) Major plantings: Meunier (fruity) & Chardonnay (rich and ripe)
2) Soils: marl, clay & sandy soils
3) Frost-prone valley
4) Meunier: late budding, early ripening (suitable for the valley)
5) Base wines can be blended into early drinking spk wines

Question 22

What are the main charatcteristics of Cote des Blanc (3), notable Grand Cru villates (4) and wine style?

Answer 22

1) Located due south from Epernay
2) Almost exclusively planted with white grapes (95% Chard)
3) Purest form of chalk (balance between drainage and water retention)
4) Notable Grand Cru villages: Cramant, Avize, Oger, Mesnil-sur-Oger
5) Wines: great intenstity and longevity, austere in youth

Question 23

What are the characteristics of Cote de Sezanne (4), its style of wine & quality?

Answer 23

1) Continuation of Cote des Blancs
2) Clay, clay/silt sois, pockets of chalk
3) Mostly planted with Chardonnay
4) South east facing slopes (warmer)
5) Fruitier, riper grapes
6) Quality is considered to be lower than the previous 3 sub-regions

Question 24

What are the main characteristics of Cote de Bar (7), its wine style and its economic importance in Champagne?

Answer 24

1) Large area south of Champagne
2) Has neary a quarter of the vineyards in Champagne
3) Mostly planted with Pinot Noir
4) Kimmeridgian calcareus marls (Chablis & Sancerre)
5) Stony limestone elements: excellent drainage
6) Steep slopes
7) Pinot Noir ripens well.
8) Source of full-flavoured, ripe Pinot Noir for blending (NV)
9) Merchants from nothern Champagne buy most of the wines

Question 25

Planting aspects for sparkling wine production (5)

Answer 25

1) Inter-row spacing: 1.5m, inter-vine spacing :0.9 - 1.5m
2) Total spacing never bigger than 2.5m
3) Average planting density: 8000 vines/ha
4) Competition for nutrients between vines help to improve quality.
5) Grapes can be grown @ high yields - no need for flavour, colour or tannin concentration.
6) Average number of fruits buds: max 18 per m2

Question 26

Describe the Taille Chablis training system (5)

Answer 26

1) Widely recognised as the best for chardonnay
2) Usually 3-4 cordons; max 5
3) At the end of each cordon spur with up to 5 buds
4) Retains a large proportion of permanent wood - protection against frost.
5) Must be trained to a max 0.6m above the ground - ensure fruit gets reflected heat / light

Question 27

Describe the Cordon du Royat system (4)

Answer 27

1) Used for Pinot Noir and Meunierr
2) Like a single guyot system, but with a cordon instead of a cane
3) Spur-pruned
4) Shoots are vertically positioned.

Question 28

Describe the Guyot system (4)

Answer 28

1) Replacement cane system
2) VSP
3) Double or single
4) Permitted in lesser vineyards

Question 29

Describe the Vallee de la Marne planting system (3)

Answer 29

1) Similar to guyot
2) higher number of bus
3) Less used now

Question 30

Cite climatic hazards (4) diseases (3) and pests (1) in Champagne.

Answer 30

1) Occasional severe winter frost
2) Spring frosts
3) Cold / rainy weather in June - disrupts flowering / fruit set
4) Downy mildew
5) Violent storms / hail in summer
6) Hot / humid weather in summer (after heavy rain): botrytis
7) Dagger nematode (fan leaf virus)

Question 31

How is sustainability practiced both at the vineyard (4) and in the wineries (3)?

Answer 31

In the vineyard:

1) Promoted by the Comite Champagne
2) Reduced use of pesticides - sexual confusion techiniques used instead
3) Cover crop
4) Groundwater management on slopes

In the winery:

1) Water management schemes
2) Recycling of waste / byproducts
3) Introduction of lighter bottles for NV wines

Question 32

Considerations on harvest in Champagne (5)

Answer 32

1) Comité Champagne sets harvest dates & yields
2) Harvest dates only start dates; producers can decide to pick days later
3) Samples taken from 450 controls plots from version
4) Measurements: rate of colour change, weight, sugar & acid concentration, incidence of botrytis
5) Derrogation:; can be given in special circumstances, ie, if botrytis is threatening the crop.

Question 33

Why are the yields set / controlled by the Comité Champagne?

Answer 33

1) To protect the quality of the wine (preventing overcroping prevents dilution of flavours)
2) To protect the price of the wines, by regulating supply and demand.

Question 34

What are reserve wines and who manages the reserve stock?

Answer 34

1) wines put aside as a precaution against future crop failure or disappointing vintages
2) Comité Champagne manages the reserve stock

Question 35

7 considerations on winemaking in Champagne

Answer 35

1) whole bunch pressing: 4000k @ gradually increasing pressure
2) Basket press or pneumatic press
3) 2 fractions: cuvee and taille
4) Cuvee: first 2050 litres (free run): rich in acid: wines with finesse and long ageing potential
5) Taille: 500 litres (press juice): lower in acid, rich in phenolics and colouring pigments; no ageing potential, used in mostly in NV wines.
6) Minimum alc: 9.5%, max 11%
7) Chapitalization is permitted if sugar levels are too low
8) Final alc level may not exceed 13% (EU law)

Question 36

5 considerations on alcoholic fermentation: temp, vessel, MLC, yeast (5)

Answer 36

1) Temp controlled stainless steel tanks (many producers)
2) growin number using oak (large format - foundres) for textural richness
3) MLC: up to producers: many will introduce to soften acid; others will only allow it in cooler years; others avoid it altogether
4) Temp: 14-20oC
5) Cultivated yeasts: able to ferment at high acid / low pH as well as under pressure and alcoholic conditions (same ferment used on 2nd fermentation): prise de mousse is the most common yeast.

Question 37

10 Considerations on blending in Champagne:

Answer 37

1) Objective: create a wine that’s greater than the sum of its parts
2) Depends of chef de cave’s skills
3) Particularly critical for NV champagne
4) Large houses have access to a multitude of reserve wines
5) 10-15% of reserve in the blend is typical; some houses might use 20-40% for added complexity
6) RW kept in stainless steel: fresher but more reductive character
7) Age in barrels: more oxidative, richly textural character
8) Magnums can also be used (Bollinger)
9) Perpetual reserve (younger wines added as older wines are drawn)
10) Blending can be done for rose wines at this stage (adding red wine); yeast consumes colour pigmentation during 2nd fermentation

Question 38

9 considerations on 2nd fermentation and maturation

Answer 38

1) Liqueur de tirage is added
2) Lees ageing: one of the most important stages in TM spk wine production
3) Yeast character is more prominent in cooler climates due to the lower level of primary fruit aromas
4) NV: 15 months ageing, 12 on lees
5) Vintage: 12 months on lees, cannot be released before 3 years after tirage; lees ageing usually continues for much longer on the lees; little change after 10years on lees
6) Long lees ageing protects the wine from oxidation and leads to late disgorged wines
7) Riddling & disgorgement
8) Liqueur d’expedition: can be young wine (same vintage) for fresheness or older wine (for complexity: aromas of baked apple and dried fruit)
9) In rose production, liqueur d’expedition can be used to adjust colour

Question 39

Describe 5 main considerations on quality and hierarchy in Champagne

Answer 39

1) Echelle de cru was created to establish the prices of the grapes
2) Practice ended under pressure from EU
3) Grand Cru and 1er Cru designation continue, with GC being the most expensive grapes
4) It applies to a whole village - controversial as there could be differences withing each village (aspect, soil, mesoclimate, etc).
5) Due to the need to produce large volumes of wine, producers blend wines, focusing on quality designation rather then villages.

Question 40

Cite the structure, major groupings and size / production of grape growers / champagne houses

Answer 40

1) 16000 growers = 90% of the vineyards
2) 320 Champagne houses = 10% of the vineyards
3) Houses export majority of their wine
4) Growers export the minority of their wine
5) Coops: 50 / 50
6) NM: negocian manipulant: buys grapes / must / wine; make champagne and sell under their own label.
7) RM: recoltant manipulant: makes / markets their own wines from their own grapes
8) CM: cooperative de manipulation: coop that markets Champagne under their own name from their member’s grapes.
9) LVMH (largest group): Moët, Krug, Veuve, Dom Perignon, Mercier, Ruinart
10) Vranken Pommery monopole: Vranken, Pommery, Monopole Heidsieck, Charles Laffitte & Bissinger

Question 41

How can the Comité Champagne influence supply?

Answer 41

1) The region can influence the supply of Champagne by setting max yields
2) There are two parts to this: max yield that can be made into wine and max yield that go into the reserve.
3) Region is also reviewing the possbility of additional land being made available for the production of grapes for champagne.

Question 42

Compare the demand for champagne in both domestic and export markets.

Answer 42

1) 50% is consumed by domestic market
2) Average price is low - inexpensive champagne sold in supermarkets (domestically)
3) Main markets: UK, USA, Japan, Germany and Belgium
4) Highest price per bottle: USA & Japan
5) Highest volume: UK (lowest average price per bottle)

Question 43

Cite 5 factors influencing the relations between cost of production and price sought, including cost breakdown

Answer 43

1) Grape prices are high: €6.10 per kg; even higher for Grand Cru.
2) 1.2kg of grapes to produce a 750ml bottle
3) Vintage wines are more expensive to produce: higher quality grapes (GC an 1er Cru) and longer ageing delayed financial return)
4) Rose is marginally more expensive: red wine is more expensive to produce: lower yields are needed for ripeness
5) Use of oak (fermentation / ageing) increases cost
6) Cost breakdown: 50% grapes, 30% COP, 20% marketing

Question 44

Cite and compare route to market from Champagne houses, conglomerates and small producers.

Answer 44

1) large Champagne houses invest significantly in marketing: average 20% of the price of the bottle
2) Many of the larger houses own their own distribution system
3) Conglomerates have their distribution system supporting multiple brands
4) More control on distribution from the larger players to limit grey market trade
5) Some producers use agents to sell to specialist wine shops and hospitality.
6) Growers use specialist agents
7) lacking funds for marketing, smalll growers will visit target markets to promote their wine.

Question 45

Cite 5 trends and new products in Champagne

Answer 45

1) Niche market for Brut Nature
2) Demand for Brut and Extra brut wines doubled between 2011 - 2016
3) major producers released a sweeter style to be drunk over ice as a cocktail
4) Demand for rose champagne increased in line with demand for rose wines
5) Increasing interest for vineyard wines, allowing producers to achieve higher price for their wines