CHAMPAGNE

Question 1

GEOGRAPHY

Answer 1

Northeastern France
49th parallel
Northern most limit of vine growing

Question 2

CLIMATE

Answer 2

Cool Continental

Atlantic-influenced

Question 3

CHAMPAGNE > PRIMARY GRAPE VARIETIES

Answer 3

WHITE
Chardonnay > Finesse, 30% of plantings

BLACK
Pinot Noir > Structure, 38% of plantings

MEUNIER
Fruit Character > 32% of plantings

Question 4

CHAMPAGNE > VITICULTURE

Answer 4

Threat of frost and hail

Question 5

CHAMPAGNE > VINTAGE VARIATION

Answer 5

Weather extremes
Variability from season to season and year to year
Wide vintage variation

Question 6

CHAMPAGNE > SOIL

Answer 6

CHALK

Question 7

CHAMPAGNE > SUB REGIONS

Answer 7

VAILEE DE LA MARNE
MONTAGNE DE REUNS
COTE DE BLANTES

Question 8

CHAMPAGNE > CLASSIC METHOD

BY LAW

Answer 8

CHAMPAGNE MUST BE SPARKLING WINE FROM THE CHAMPAGNE REGION OF FRANCE
-made via “traditional” or “classic” method
(Methode Champenoise or Methode Traditionnelle)

Question 9

CHAMPAGNE > CLASSIC METHOD

STEP ONE

Answer 9

MAKE BASE STILL WINE

• grapes pressed quickly & gently to avoid color from skins and oxidation
• BASE WINE : light color, low alcohol and high acid
• Fermentation in stainless steel or wood

Question 10

CHAMPAGNE > CLASSIC METHOD

STEP TWO

Answer 10

ASSEMBLAGE OF “CUVEE” (Assembling the blend)

• Champagne can be a blend of
• grapes
• Vintage (non-vintage)
• Regions/Villages/Vineyards

Question 11

CHAMPAGNE > CLASSIC METHOD

STEP THREE

Answer 11

SECONDARY FERMENTATION (Creating Bubbles)

• LIQUEUR DE TIRAGE
• Bottle sealed with crown cap
• Yeast metabolizes sugar
• CO2 gas is trapped in bottle

Question 12

CHAMPAGNE > CLASSIC METHOD

STEP FOUR

Answer 12

SUR LIE AGING (Aging on spent less)

• Gradual breakdown on yeast cells (Autolysis)
• Wine aged/rested on lees (Sur-lie aging)
• Minimum 12 months on lees (15 months min total aging)

Question 13

CHAMPAGNE > CLASSIC METHOD

STEP FIVE

Answer 13

RIDDLING (REMUAGE) : Removal of Sediments Part 1

• Gradual movement of lees to neck of bottle
• Done by hand or (mostly) machine

Question 14

CHAMPAGNE > CLASSIC METHOD

RIDDLING (REMUAGE) : PUPITRE

Answer 14

60 BOTTLE CAPACITY > 8 WEEKS

Question 15

CHAMPAGNE > CLASSIC METHOD

RIDDLING (REMUAGE) : GYROPALETTE

Answer 15

504 BOTTLE CAPACITY > 8 DAYS

Question 16

CHAMPAGNE > CLASSIC METHOD

STEP SIX

Answer 16

DISGORGING (DEGORGEMENT) : Removal of Sediments Part 2

• Removing yeast from bottle
• Neck of bottle frozen with collected sediment
• Frozen “puck” ejected
• Done by hand and (mostly) machine

Question 17

CHAMPAGNE > CLASSIC METHOD

STEP SEVEN

Answer 17

DOSAGE

• LIQUEUR D’EXPEDITION
• Sugar and wine mixture
• Added after disgorgement
• Amount of sugar added determines
• Style category
• Sweetness level

Question 18

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : BRUT NATURE / NON DOSE

Answer 18

BONE DRY

Question 19

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : EXTRA BRUT

Answer 19

VERY DRY

Question 20

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : BRUT

Answer 20

DRY

Question 21

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : EXTRA DRY

Answer 21

OFF DRY

Question 22

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : SEC

Answer 22

SEMI SWEET

Question 23

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : DEMI SEC

Answer 23

SWEET

Question 24

CHAMPAGNE > SWEETNESS LEVELS & STYLE CATEGORIES : DOUX

Answer 24

VERY SWEET

Question 25

CHAMPAGNE > AGE DESIGNATION | NON-VINTAGE (NV)

Answer 25

- Aged minimum 15 months | - Minimum 12 months of lees

Question 26

CHAMPAGNE > AGE DESIGNATION | VINTAGE

Answer 26

- Aged minimum 36 months | - Many producers far exceed the minimum

Question 27

CHAMPAGNE > STYLES

Answer 27

ROSE BLANC DE BLANCS BLANC DE NOIRS

Question 28

CHAMPAGNE > CUVEES

Answer 28

- Single Vineyard > Clos or Mono Parcel | - Cuvee de Prestige / Tete de Cuvee

Question 29

CHAMPAGNE > PRODUCERS

Answer 29

NEGOCIANT | GROWER

Question 30

CHAMPAGNE > HIGHLY REGARDED VINTAGES

Answer 30

1996 2002 2004

Question 31

OTHER METHODS OF SPARKLING WINE PRODUCTION > TRANSFER METHOD

Answer 31

PROCESS: Bottles disgorged under pressure into large tanks then filtered and rebottled ADVANTAGE: - lees contact - Eliminate riddling - Used for bottling large and extra small formats

Question 32

OTHER METHODS OF SPARKLING WINE PRODUCTION > CHARMAT METHOD (CUVE CLOSE)

Answer 32

METHOD: - Secondary fermentation in pressurized tanks - Fermentation complete in 4-5 days - Wine filtered then bottled ADVANTAGES: - saves time - less costly : No riddling / disgorging - best process for aromatic varieties * Prosecco * Mascato d' Asti

Question 33

WORLD SPARKLING WINES > FRENCH | CREMANT

Answer 33

Non-Champagne sparkling wine Produced by Methode Traditionnelle EX: Cremant de Bourgogne (Burgundy) Cremant d'Alsace (Alsace) Cremant de Loire (Loire Valley)

Question 34

``` WORLD SPARKLING WINES > ITALIAN ASTI DOCG (PIEDMONT) ```

Answer 34

MASCATO D'ASTI | CHARMAT METHOD

Question 35

WORLD SPARKLING WINES > ITALIAN | PROSECCO (VENETO)

Answer 35

CHARMAT METHOD

Question 36

WORLD SPARKLING WINES > ITALIAN | LAMBRUSCO (EMILIA-ROMAGNA)

Answer 36

CHARMAT METHOD

Question 37

``` WORLD SPARKLING WINES > ITALIAN FRANCIACORTA DOCG (LOMBARDY) ```

Answer 37

CLASSIC METHOD : - Metodo Classico - Metodo Tradizionale GRAPES: Chardonnay Pinot Blanc Pinot Noir

Question 38

WORLD SPARKLING WINES > SPANISH | CAVA

Answer 38

CLASSIC METHOD - More sparkling wine made than any other country - Most produced in Catalonia GRAPES: xarel-lo parellada macabeo