Champagne Flashcards
(108 cards)
When did “sparkling” wine first appear in Champagne?
What was the reason?
Wines with slight effervesence/sparkling appeared in the 1600’s. Due to very cold periods wine was halted mid-ferment. Spring heat resuscitated it and this released carbon dioxide and caused some effervesence.
What was a “mosser” used for?
Not everyone liked the sparkle so some used whisks called mossers to release the trapped gas in the wine.
Which three developments in the 17th century helped advance the process of creating sparkling wine?
Whilst vignerons learned to improve the process:
1. The advent of stronger glass bottles;
2. Uniform bottle neck openings;
3. Mainstream use of cork to maintain an airtight seal.
When was the first intentionally created bottle of sparkling champagne made?
When was the first champagne house opened and by whom?
When was first champagne glass made?
- Between 1695 and 1698
- Ruinart in 1729
- A conical shaped glass in 1755
How did Louis Pasteur’s work on yeast influence the champagne process?
The discovery of the action and significance of yeast allowed producers to fine-tune the fermentation process.
What impact did the growing demand for Champagne have on grape growing and winemaking and the need for consistency? How did this mitigate the climate risks?
Growing demand for sparkling wine necessitated the purchase of grapes from across the sub-regions. To maintain consistency in their cuvee from year to year, producers blended grapes from diverse growing areas. This minimised the risk of crop loss from the challenges of frost or other adverse weather by diversifying.
Define a “ mono-parcelle wine. Give an example of one.
The champagne comes from grapes in a single parcel of vines in a single vineyard. In contrast to blended champagne the wine embraces vintage variations and signature flavours of a specific terroir.
Example : Philipponnat’s Clos des Goisses.
Define a “mono-cru” wine. Give an example.
Champagne made from grapes from a single village or “cru”.
Example : Salon’s Cuvee”S” Le Mesnil Blanc de Blancs. 100% Chardonnay from Le Mesnil-sur-Oger.
Why are mono-parcelles and mono-cru on the rise among the large champagne houses?
- Growing public interest in terroir-driven bottlings;
- Climate change means that capitalising on the attributes of vineyard or village is not the risk it used to be.
How have small grower-producers turned their size into a point of difference?
They have embraced vintage variations and the signature flavours of a single cru and or single vineyard bottling rather than striving for consistency each year.
How has the role of the cooperatives in Champagne evolved?
Previously they supplied to the large champagne houses when their stocks ran short. Now they have grown larger and compete for the same customers.
What does “sur lattes” mean?
Literally “on the lattes” which are thin strips of wood used to separate rows of champagne bottles from each other in a stack.
What is selling wine sur lattes?
It is the selling of finished sparkling wine to another party who will put their own label on it. Legal but questionable practice.
How does Champagne manage price stability?
By factoring in global demand it will increase or decrease yields accordingly and may even not pick a crop.
What is the CIVC?
The Comite Interprofessionnel du Vin de Champagne. It can block or authorise the release of a producers reserve in accordance with demand.
When did vineyards become well-established in Champagne?
By the 4th and 5th century CE,under the Romans.
Which king united most of the future country of France?
Clovis who was baptised in Reims.
How were the original wines of Champagne known.
Vins de la montagne and vins de la riviere. Both still wines and mostly red.
How has Champagne become associated with royalty?
27 kings of France ( from 13th to 19th century), have been crowned in Reims. The wines of Champagne have since been associated with royalty, power, celebration, privilige, wealth, and position. This image has been maintained.
How did the trade fairs of Champagne influence the sparkling wine industry?
Traders came and drank the local wines as they did business. in the 17th and 18th century, wealthy textile barons gifted their customers cases of sparkling wine. They then came back and ordered wine for themselves. Those textile business owners with foresight set up champagne houses.
Which developments in the late-17th/ early18th century helped advance the process of creating sparkling wine?
Whilst vignerons learned to improve the process:
1. The advent of stronger glass bottles;
2. Uniform bottle neck openings;
3. Mainstream use of cork to maintain an airtight seal.
In addition in 1728 it was decreed that the transport and trade of champagne could take place in bottles rather than casks. This allowed for the sparkle to be retained and marketed.
What was the declaration of the Court of Appeal in Angers in 1887?
The Champenois sought to protect the word “champagne” and the court ruled that it could only be used in conjunction with wines produced from that region.
How did phylloxera impact Champagne?
In 1890 it arrived and reduced the vineyards to 1/5th their size.
When was the Champagne zone first delineated? What happened as a result?
In 1908. However it excluded Aube which led to riots. They were subsequently included which caused further riots from growers in Marne. It was settled by including Aube as a second zone of production. This was changed in 1927 when it was officially included in the official Champagne region.
