Champagne

Question 1

Soil in champagne?

Answer 1

Limestone:
chalk
calcareous marl
clay-marl
sand-marl

Question 2

Climate

Answer 2

Continental: abundant sunlight in Sumer & risk of frost in spring
Maritime: regular rainfall

Question 3

Exposure?

Answer 3

-Slopes
-South & South-east

Question 4

4 main regions

Answer 4

• Montagne de Reims
• Vallée de la Marne
• Côte des Blancs
• Côte de Sézanne

Question 5

3 main grapes

Answer 5

• Pinot Noir
• Chardonnay
• Meunier

Question 6

4 other grapes

Answer 6

• Petit Meslier
• Arbane
• Pinot Gris
• Pinot Blanc

Question 7

When and how do they harvest?

Answer 7

Aug-Sept
hand picking

Question 8

Common pruning techniques

Answer 8

• Cordon de Royat (pinot noir)
• Chablis (Chardonnay)
• Guyot (every variety)
• Vallée de Marne (Only allowed for meunier)

Question 9

Making process?

Answer 9

1) whole bunch pressing
2) Racking
3) fermentation (usually stainless)
4) malo or no malo
=> here you get VIN CLAIR
5) Blending
6) Add liqueur de tirage (sugar, yeast & nutrients)
7) Prise de mousse and lees ageing
8) Riddling / Remuage
9) Degorgement
10) Add Liqueur d’expedition / Dosage

Question 10

Pressing in champagne?

Answer 10

• Whole bunch
• Direct after picking
• Tailles & Cuvées
• Cold settling

Question 11

Definition Taille

Answer 11

The last 5,5 hectoliters from a batch

Question 12

Definition Marc

Answer 12

= 1 batch = 4000 kg of grapes
Max 25,5 hl

Question 13

Definition Cuvée

Answer 13

the first 20 hl of a Marc

Question 14

What can a vin clair consist of?

Answer 14

Wines of the latest harvest (various grapes and crus) + Vins de réserve (various grapes, crus and vintages)

Question 15

Benefits of Pinot Noir

Answer 15

• Body
• Structure
• Aromas
• Longevity

Question 16

Benefits of Meunier

Answer 16

• Fruit
• Aromas
• Roundness

Question 17

Benefits of Chardonnay

Answer 17

• Finesse
• Vivacity
• Longevity

Question 18

Number of crus

Answer 18

319

Question 19

How is maceration rosé made differently

Answer 19

Destemming + 12-72H maceration

Question 20

Prise de mousse specifics?

Answer 20

• CO2 production
• Increase in pressure
• 6 to 8 weeks

Question 21

Dosage categories

Answer 21

• Brut nature / Zero dosage <3g/L
• Extra-brut <6g/L
• Brut <12g/L
• Extra-dry 12g - 17g
• Sec 17g - 32g
• Demi-sec 32-50 g
• Sec >50 g

Question 22

Brut sans année style?

Answer 22

light & lively
Aromatic
Vinous

Question 23

Blanc de Blanc Style

Answer 23

• Light & lively (e.g. Avize)
  or richt & buttery (e.g. Bisseuil)
• longevity

Question 24

Blanc de noirs style?

Answer 24

Opulent to full-bodied
Aromatic
Food-friendly

Question 25

Millésimé style?

Answer 25

White or rosé Powerful or mature Obvious autolytic character Min 36 months on lees

Question 26

Rosé style

Answer 26

light or deep coloured light - full bodied

Question 27

Single plot wines style

Answer 27

Sense of place mostly brut sometimes millésimé, bdb or bdn