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Court of Master Sommelier - Certified Exam by Sasha > Champagne and la methode champenoise > Flashcards

Champagne and la methode champenoise Flashcards

flash cards

1
Q

5 main wine regions in Champagne?

A 
Montagne de Reims
Vallee de la Marne
Cote des Blancs
Cote de Sezanne
Cote des Bars (Aube)
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2
Q

What is CIVC ?

A

Comite Interprofessionel du Vin de Champagne - is the governing body for Champagne and operating AOC regulations.

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3
Q

Permitted grape varieties ?

A 
Chardonnay
Pinot Noir
Pinot Meunier
Arbane
Petit Meslier
Pinot Blanc
Pinot Gris
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4
Q

Only 4 methods of pruning the vines are permitted

A

Guyot simple and double
Chablis
Cordon de Royat
Vallee de la Marne (permitted only for Pinot Meunier)

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5
Q

Grand Cru villages (17)

A 
Montagne de Reims:
Ambonnay
Beaumont-sur-Vesle
Bouzy
Louvois
Mailly-Champagne
Puisieulx
Sillery
Verzenay
Verzy
Valle-de-la-Marne:
Ay-Champagne
Tours-sur-Marne (red grapes)
Cotes-des-Blancs:
Avize
Chouilly (white grapes)
Cramant
Le-Mesnil-sur-Oger
Oger
Oiry
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6
Q

CM
NM
RM

A

CM - Cooperative de Manipulant, champagne has been made by a co-operative
NM - Negociant-Manipulant, the wine has been sold under the name of the house which made it
RM - Recoltant-Manipulant, champagne is produced by a grower from their own house

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7
Q

RC
MA
SR
NR

A

RC - Recoltant-Cooperateur, the grower is selling the champagne made from their own grapes but produced by a cooperative
MA - Marque d’Acheteur, champagne has been bought from a producer and sold another name. An example would be one sold under the name of a supermarket chain. It is referred to as a BOB or buyer’s own brand.
SR - Societe de Recoltant, the champagne is sold under the name of a company created by growers who are from the same family.
NR - Negociant-Distributeur, a company that buys in champagne, re-brands it and then distributes it.

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8
Q

Quantity of must permitted (out of 4000 kg of grapes)

A

2550 litres from 4000 kg of grapes or 100 litres from 157 kg of grapes.

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9
Q

Two main parts of pressing ?

A

First 2050 litres is called the vin de cuvee

The final 500 litres is called the premier taille or vin de taille

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10
Q

First fermentation in which vat ?

A

Either stainless steel vat or
Glass-lined vats or
In a few cases (krug, bollinger, Alfred gratien, Vilmart and a few others) in oak barrels for first fermentation

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11
Q

After first fermentation?

A

In late February or early March, blending. Blend is the hallmark or style of each champagne house.

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12
Q

Liqueur de tirage when added and made of what ?

A

Added after blending, to produce a second fermentation in the bottle.
Made: liquid sugar, yeast, a little tannin and finings

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13
Q

How long for NV and vintage champagne must age?

A

15 months from the date of bottling for NV

3 years from the date of bottling for vintage .

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14
Q

Remuage what is It and when happening ?

A

After second fermentation after ageing -> remuage.
Remuage - is the movement of all sédiments of dead yeast cells caused by the second fermentation in to the plastic cup under the crown top, ready for removal.
Traditionally is done by hand, but mechanical system - gyropalette is used by the majority of producers.

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15
Q

Degorgement what is it ? When to use ?

A

After remuage->dégorgement
Degorgement - removing the sediment.
2 methods for d’égorgement:
Traditional a la volée and
Common modern method a la glace.
Traditional - removing the closure while turning the bottle neck upwards, allowing the sediment and a small amount of the wine to be forced out by the gas pressure.
The a la glace method - placing the bottle necks into a shallow trough containing freezing mixture, which will freeze a small pellet of wine below the sediment. Then the top is released, allowing the gas to force the ice pellet and sediment out of the bottle.

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16
Q

Dosage when is added ?

A

After disgorgement to replaced lost wine. Dosage also determines the style of wine. (Sugar %)

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17
Q

Brut Naturelle, Brut Nature, Non dosage (bone dry)

A

0-3 g/L

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18
Q

Brut (very dry)

A

0-6 g/L

19
Q

Brut (dry)

A

0-12 g/L

20
Q

Extra sec (dry - off-dry)

A

12-17 g/L

21
Q

Sec (médium)

A

17 - 32 g/L

22
Q

Demi-sec (sweet)

A

32 - 50 g/L

23
Q

Doux, rich (very sweet)

A

50 g/L +

24
Q

Jéroboam how many L ?
Methuselah ?
Salmanazar ?

A

3 L
6 L
9 L

25
Q

Balthazar how many L ?

Nebuchadnezzar?

A

12 L

15 L

26
Q

What is transfer method ?

A

The second way to produce a sparkling wine is the transfer method. All the steps are the same as traditional method, up to remuage. Instead of this time consuming (and expensive) process, the wine is emptied from the bottle (or transferred) to a pressurized tank, where the wine is separated from the sediment in bulk. The dosage is added, in bulk, and then bottled under pressure. The final result is fairly indistinguishable

27
Q

The best Coteaux Champenoise Rouge for making rose champagne come from ?

A

Bouzy

28
Q

Cuvée de Prestige

  1. Billecart Salmon
  2. Bollinger
  3. Duval-Leroy
  4. Krug
  5. Krug
A
  1. Grand Cuvée and Cuvée Elizabeth Salmon Rose
  2. Grand Année
  3. Femme de Champagne
  4. Collection
  5. Grand Cuvee
29
Q
  1. Laurent Perrier
  2. Louis Roederer
  3. Moet & Chandon
  4. G.H. Mumm
  5. Perrier-Jouet
A
  1. Grand Siècle la cuvée
  2. Cristal brut
  3. Dom Perignon
  4. Cuvée R Lalou
  5. Belle Epoque
30
Q
  1. Perrier Jouet Rose
  2. Philipponat
  3. Pol Roger
  4. Pommery
  5. Ruinart
A
  1. Fleur de Champagne
  2. Clos des Goisses
  3. Winston Churchill
  4. Cuvée Louise
  5. Dom Ruinart
31
Q
  1. Taittinger
  2. Veuve Clicquot
  3. Vilmart
A
  1. Comtes de Champagne and Taittinger Prelude
  2. La Grande Dame
  3. Coeur de Cuvée
32
Q

AOC for still wine in Champagne

A

Coteaux Champenois Aoc

33
Q

Ratafia de Champagne ?

A

This is Vin de Liqueur made by addition of neutral spirit to unfermented grape juice

34
Q

Marc de Champagne

A

This is brandy produced from the distillationof the skins, pips and stalks (the marc) left after the pressing of the grapes

35
Q

Blocage

A

This is system of putting wine in reserve in good and plentiful years for use in poor years.
The release of such wine called - deblocage (need to approve from CIVC)

36
Q

Vino espumoso from where and which method of production sparkling wine?

A

Spain

Charmat, carbonation, transfer

37
Q

Talento which method in Italy for which wine?

A

Traditional

Franciacorta

38
Q

What is cuve close method?

A

Charmat process

39
Q

Method for moscato d’asti and prosecco ?

A

Cuve close

40
Q

Cuve close or charmat method steps?

A

The still wine with measured quantity of sugar and yeast added in large tank. Temperature controlled to aid the secondary fermentation and the wine is circulated in the closed tanks by propellers. Wine bottled under pressure.

41
Q

Transversage method steps

A

Second fermentation and disgorgement is carried out still in the bottle as champagne but then wine is then chilled and placed in tank. The dosage is then added and it’s filtered and rebottled under pressure. This method used in half bottles and large format champagne bottles.

42
Q

Method Dioise Ancestrale

A

Bottling the wine before is has finished fermenting. Before all sugar in the wine can be used, the wine bottled with no addition of liquor d’expedition, but remain sweet due to the natural sugar still in the wine. Resulting wine slightly cloudy

43
Q

Carbonation

A

Quickest and cheapest method. Wine chilled in large tank and carbon dioxide pumped into it. Wine then bottled under pressure.

Court of Master Sommelier - Certified Exam by Sasha (27 decks)

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