Champagne and Sparkling Wines Flashcards
(121 cards)
1
Q
Dom Pérignon’s lasting contributions to modern Champagne lie in the techniques of
A
assemblage (blending) and viticulture
2
Q
Dom Perignon was a cellar master at the?
A
Abbey of Hautvillers from 1670 to 1715
3
Q
Which are the oldest Champagne Houses?
A
Gosset, the oldest Champagne house still in operation today, was founded in 1584 as a still wine producer (Ruinart, established in 1729, can claim to be the oldest sparkling Champagne house)
4
Q
The Champenoise even colored their wines with?
A
elderberry, in an attempt to achieve the deeper hues of Burgundy
5
Q
Remuage or Riddling was pioneered by?
A
Madame Barbe-Nicole Ponsardin, the Veuve (“widow”) Clicquot
6
Q
Who identified the relationship between sugar and fermentation in a seminal 1801 work
A
Jean-Antoine Chaptal, the French chemist and statesman for whom the process of chaptalization is named
7
Q
The first brut Champagne was launched by?
A
Pommery “Nature,” on the market in 1874
8
Q
Champagne was enshrined in the new Appellation d’Origine Contrôlée system in?
A
1936
9
Q
many houses released a tête de cuvée, or prestige cuvée after?
A
1921 vintage of Moët et Chandon’s “Dom Pérignon
10
Q
The largest market for Champagne are?
A
UK, USA, Germany, and Japan, which account for half of all Champagne exports
11
Q
The region of Champagne is located between the?
A
48th and 49th parallels
12
Q
What is bouvreux?
A
second crop, that rarely ripens and is left on the vine
13
Q
Which are the grapes used for Champagne?
A
The three principal grapes authorized for the production of Champagne are Pinot Noir, Chardonnay, and the black grape Meunier (formerly Pinot Meunier—“miller’s” Pinot—named for the dusty appearance of its leaves). In 2018, Pinot Noir accounted for 38% of total plantings, Chardonnay accounted for 31%, and Meunier accounted for 31%. Larger houses will often blend Pinot Noir and Chardonnay, or all three varieties, in order to create a consistent non-vintage house style. Each grape contributes a different element: Chardonnay provides elegance and longevity, Pinot Noir supports the wine’s structure, richness and body, and Meunier lends a youthful fruitiness and approachability. In select areas, Pinot Blanc Vrai (“true” Pinot Blanc, a white form of Pinot Noir), Arbane, Pinot Gris, and Petit Meslier are authorized for Champagne AOP production, but they are rare, totaling less than 0.3% of plantings
14
Q
What is the amount held in a traditional Coquard basket press
A
102 liters from 160 kg of grapes or 2,550 liters per 4,000 kg—a marc of grapes
15
Q
Only four pruning methods are permitted:
A
Cordon de Royat, Chablis (the best), Vallée de la Marne, and Guyot (double and simple)
16
Q
Average vine age hovers around?
A
twenty years, as the lowered productivity of old vines is undesirable to most houses in Champagne.
17
Q
Many of the major commercial houses of Champagne are located in the cities of
A
Reims and the smaller towns of Épernay and Aÿ
18
Q
The 357 villages authorized to grow grapes for Champagne are split between five districts:
A
the Montagne de Reims, Vallée de la Marne, Côte des Blancs, Côte de Sézanne, and the Côte des Bar in the Aube département
Pinot Noir is the prominent grape in both Montagne de Reims and the Aube, whereas Chardonnay is dominant in the Côte de Sézanne and almost exclusively planted, as its name indicates, on the southeast- and east-facing slopes of the Côte des Blancs. Meunier is heavily cultivated in the sheltered vineyards of the frost-prone Vallée de la Marne, where its tendency to bud late and ripen early is prized by growers
19
Q
How many are the Granc Cru and Premier Cru villages in Champagne?
A
17 villages have grand cru status and 42 are classified as premier cru according to their rankings in the Échelle de Crus
20
Q
What does CIVC responsible of?
A
The CIVC, the regulatory body responsible for mediating relations between growers and producers, oversees the production methods and promotion of Champagne. The CIVC regulates the size of harvests, authorizes blocage and deblocage—respectively the reserve and release of wine stocks for use in future vintages—and safeguards the protected designation of Champagne
21
Q
Which are the villages that achieved an échelle of 90 through 99 were classified as premier cru?
A
Mareuil-sur-Ay in the Vallée de la Marne and Tauxières in Montagne de Reims were the only premier cru villages with a 99% ranking
22
Q
What is NM?
A
(Négociant Manipulant): A house that purchases grapes and or base wines from growers and other smaller houses. Some NM houses own a significant portion of their own vineyards; others own none at all. Large Champagne houses with the most international presence are invariably in this category: Moët et Chandon, Louis Roederer, Veuve Clicquot Ponsardin, Billecart-Salmon, Lanson, Taittinger, Pol Roger, Perrier-Jouët, Mumm, and Laurent-Perrier. Quality varies widely, although prices are uniformly high. Many houses often fall under the same corporate parentage; for example, Moët et Chandon, Krug, Veuve Clicquot Ponsardin, and Mercier fall under the umbrella of the luxury conglomerate LVMH
23
Q
What is RM?
A
(Récoltant Manipulant): A grower-producer who makes Champagne from estate-grown fruit. 95% of the grapes must originate in the producer’s own vineyards
24
Q
What is CM?
A
(Coopérative Manipulant): A growers’ co-operative that produces the wine under a single brand
25
What is RC?
(Récoltant Coopérateur): A grower whose grapes are vinified at a co-operative, but whose wines are sold under the grower's own label
26
What is SR?
(Société de Récoltants): A firm, not a co-operative, set up by a union of often related growers, who share resources to make their wines and collectively market several brands
27
What is ND?
(Négociant Distributeur): A middleman company that distributes Champagne it did not make
28
What is MA?
(Marque d’Acheteur): A buyer’s own brand, often a large supermarket chain or restaurant, that purchases Champagne and sells it under its own label.
29
The extracted juice is then divided into the ?
Vin de cuvée (the first 2,050 liters) and the vin de taille (the following 500 liters)
30
Third extraction is called?
rebêche, is required by law and must comprise 1-10% of the total. The rebêche is used for distillate, not Champagne
31
After pressing, the juice is allowed to?
settle (débourbage) at a cool temperature for eight to fifteen hours, so that remaining solids (bourbes) in the must can be removed by racking prior to fermentation
32
The must, which is often chaptalized, will then undergo primary fermentation, resulting in high-acid base wines (vins clairs) with an approximate alcohol content of ?
11%
33
The clarified base wines remain in either stainless steel or barrel (or, in rare cases, bottles) until?
late February or March of the year following the harvest
34
What is liqueur de tirage?
a mixture of still wine, yeasts, sugar, and fining agents that will serve to ignite the second fermentation
35
Rose Champagne is made by?
Saignee or by adding a small proportion of base red wine
36
prise de mousse refers to the?
second fermention
37
The secondary fermentation lasts up to?
eight weeks, as the yeast slowly converts the additional sugar to alcohol and carbon dioxide
38
The alc content during the second fermentation rises to?
1.2-1.3%
39
Atm for Champagne?
5-6 atm
40
NV Champagnes requiere a min ageing on the lees?
15 months (including the period of lees aging)
41
Pupitre was found by?
The widow Clicquot
42
The modern remuage operation is shortened to a week or less through the use of the?
gyropalette, an automated device that holds 504 bottles
43
What is dégorgement à la glace?
The modern method of dégorgement à la glace involves dipping the neck of the bottle in a freezing brine solution. The bottle can then be turned upright. The force of internal pressure will expel the semi-frozen sediment (and a small portion of wine) as the crown cap is removed
44
What is dégorgement à la volée?
An older method, dégorgement à la volée, utilizes the same principle; however, without freezing the sediment excess wine is invariably lost along with it
45
As the wines are fully fermented to total dryness, the bottles are then topped off with ?
dosage, or liqueur d’expédition, a liquid mixture of sugar syrup and wine
46
Brut Nature/Non-Dosé
Extra Brut
Brut
Extra Dry
Sec
Demi-Sec
Doux
0-3 grams per liter, no added dosage
0-6 grams per liter
0-12 grams per liter
12-17 grams per liter
17-32 grams per liter
32-50 grams per liter
50+ grams per liter
47
vintage wines require?
36 months in the cellar
48
Quarter Bottle (Piccolo)
Half Bottle (Demi)
Bottle
Magnum
Jeroboam
Rehoboam (discontinued in 1983)
Methuselah
Salmanazar
Balthazar
Nebuchadnezzar
Solomon
Primat
187 ml
375 ml
750 ml
1.5 L (2 bottles)
3 L (4 bottles)
4.5 L (6 bottles)
6 L (8 bottles)
9 L (12 bottles)
12 L (16 bottles)
15 L (20 bottles)
18 L (24 bottles)
27 L (36 bottles)
49
What is a Non-Vintage (NV) Champagne?
Generally brut in style, the NV cuvée represents a house’s signature style, and the blender’s job is to ensure its consistency from year to year. Non-vintage Champagne makes up at least three-quarters of the market
50
What is a Vintage Champagne?
100% of the blend must come from the stated vintage, yet a maximum 80% of a year’s harvest may be sold as vintage Champagne. The better houses declare a vintage only in exceptional years. These are usually brut in style, and good examples can age for a decade or more
51
What is a Blanc de Blancs?
Only white grapes are permitted, but they are not always sourced from the Côte des Blancs. They may be vintage-dated or NV. The Blanc de Blancs category represents some of Champagne’s most ageworthy bottlings; while austere and often steely in youth, better examples develop an intense bouquet with maturity
52
What is a Blanc de Noirs?
White wine produced solely from black grapes. The wine usually displays richness, intensity, and weight, although it can lack the supreme elegance and finesse of Blanc de Blancs
53
What is a Prestige Cuvée (Tête de Cuvée)?
Usually the finest and most expensive bottling that a house offers, the prestige cuvée is typically (but not always) vintage-dated and aged for a number of years prior to release. Prestige Cuvées are usually only released in superior vintages, and may undergo more traditional vinification procedures, such as barrel fermentation, riddling by hand, and cork-finishing during the second fermentation
Many of the large houses produce prestige cuvées from their own vineyards—even single vineyards in exceptional cases. Prestige cuvées may be Blanc de Blancs, Blanc de Noirs or rosé in style. Not all houses produce a prestige cuvée, and some produce several.
54
What is a Single Vineyard Champagne?
Single Vineyard Champagne bottlings may be produced by a large house or a smaller grower-producer, and may or may not be advertised as a prestige cuvée. Single Vineyard wines are not required to carry a vintage date, although they invariably do, and the style represents a stark departure from the blending philosophy of the region. Philipponnat’s “Clos de Goisses,” originally released for the 1935 vintage from one of the few walled vineyards of the region, remains a benchmark bottling
Clos du Moulin by Cattier
55
What is Special Club Prestige Cuvée?
The “Special Club” concept originated in 1971, with a dozen grower-producers. Lacking the marketing budgets of larger houses, these producers banded together to promote their prestige cuvées through identical packaging. The Club Trésors comprises 28 RM producers as members. The Special Club bottlings are estate-bottled, vintage-dated wines that represent the pinnacle of each individual grower’s style and production. Special Club bottles and labels share identical design. Current members include Marc Hébrart, Pierre Gimonnet, Paul Bara, J. Lassalle and Gaston Chiquet
56
What is Rosé Champagne?
Vintage, NV, and prestige cuvées may also be produced in pink versions. The traditional saignée method, in which the wine gains its hue through extended skin contact, is less common than blending. Champagne is the only AOP in France that allows a rosé to be produced by blending red and white wine. A rosé prestige cuvée, a novelty in years past, is usually the most expensive and rare product a house offers
57
Which are still wine appellations within the region of Champagne?
Coteaux Champenois and Rosé de Riceys
58
Rosé de Riceys is reserved for?
100% Pinot Noir rosé wines produced in Les Riceys, a cru village in the Aube
59
Coteaux Champenois covers still?
red, white, and rosé wines from the entire appellation
60
Name the Grand Crus of Cotes de Blancs
Avize
Cramant
Chouilly
Le-Mesnil-sur-Oger
Oger
Oiry
61
Name the Grand Cru of Vallee de la Marne
Ay-Champagne
62
Name the Grand Crus of Montagne de Rheims
Ambonnay
Bouzy
Louvois
Beaumont-sur-Vesle
Mailly-Champagne
Puisieux
Sillery
Tours-sur-Marne
Verzenay
Verzy
63
Name some single vineyard Champagnes
Krug produces Clos du Mesnil (Chardonnay) and Clos d'Ambonnay (Pinot Noir)
Salon-Delamotte produces Salon (Chardonnay from Le-M-Oger)
Philipponat CLos de Goisses (mainly Pinot Noir)
Leclerc Briant produces Les Chevres Pierreuses, Les Grayeres and LA Croisette
Cattier produces Clos du Moulin NV (50/50 Chardonnay and Pinot from Chigny les Roses)
Ulysses Collin produces Les Maillons, Les Taillon
Pierre Peters produces Les Chetillones
Billecart Salmon produces Le CLos St Hilaire (Pinot Noir from Mareuil sur Ay)
Bollinger produces VV Francaise and La Cote aux Enfants
Egly-Ouriet Les Crayères (Pinot Noir from Ambonnay), "Vénus" Brut Nature
(0.3 ha, Avize) 100% Chardonnay
Jacquesson Dizy Terres Rouges (Pinot Noir from Dizy)
Drappier "Grande Sendrée"
(Urville, the Aube) 55% Pinot Noir, 45% Chardonnay
Duval-Leroy "Clos des Bouveries"
(Vertus) 100% Chardonnay
Chartogne-Taillet
(RM, Merfy)
"Les Barres"
(ungrafted vines, Merfy)
"Les Orizeaux" (planted in 1961, grafted, Merfy)
"Les Alliées" (planted in 1969, Merfy)
Les Barres: 100% Meunier (White Label) or 100% Pinot Noir (Black Label)
Les Orizeaux: 100% Pinot Noir
Les Alliées: 100% Meunier
64
Name the prestige cuvees of Billecart-Salmon (Mareuil-sur-Aÿ)
"Nicolas François Billecart"
"Grande Cuvée",
"Elisabeth Salmon Rosé"
"Nicolas François Billecart" 60% Pinot Noir, 40% Chardonnay
"Grande Cuvée": 60% Pinot Noir, 40% Chardonnay
"Elisabeth Salmon Rosé" 58% Pinot Noir, 42% Chardonnay
"Nicolas François Billecart" 1964
"Grande Cuvée": 1982
"Elisabeth Salmon": 1988
65
Name the prestige cuvees of Bollinger (Ay)
"La Grande Année",
'La Grande Année" Rose,
"R.D.",
"Vieilles Vignes Françaises"
100% Pinot Noir
"R.D." 1952
"Vielles Vignes Françaises": 1969
66
Name the prestige cuvees of Deutz (Ay)
"Cuvée William Deutz" (Blanc/Rosé),
"Amour de Deutz" (Blanc/Rosé)
"Cuvée William Deutz": Pinot Noir, Chardonnay, Pinot Meunier
"Amour de Deutz": 100% Chardonnay
"Amour de Deutz Rosé": Pinot Noir, Chardonnay, Meunier
'Cuvée William Deutz" 1959
"Amour de Deutz": 1993
67
Name the prestige cuvee of Drappier
Drappier Grande Sendrée
Flagship Prestige Cuvée of the house
First vintage: 1975
Name origin: Comes from a parcel in Urville covered in cinders ("cendrée") after a forest fire in 1836
Grape blend: ~55% Pinot Noir, ~45% Chardonnay
Aged: 6–10 years on lees
Style: Elegant, creamy, slightly smoky, with great structure
Bottle: Uses a replica of an 18th-century antique bottle — very cool vibe
Also available as a Rosé (Grande Sendrée Rosé)
"Charles de Gaulle" 80% Pinot Noir, 20% Chardonnay 1990
tribute cuvee
68
Name the prestige cuvee of Duval Leroy
"Femme de Champagne" 89% Chardonnay and 11% Pinot Noir 1990
69
Name the prestige cuvee of Gosset
"Celebris"
(Blanc de Blancs NV, Vintage Extra Brut Rosé and Vintage Extra Brut) "Celebris" Extra Brut: Pinot Noir and Chardonnay (blends vary widely with vintage.) 1988
70
Name the prestige cuvees of Charles Heidsieck
"Champagne Charlie" (1979, 1981,1982, 1983, 1985, and 2017),
"Blanc des Millénaires" "Blanc des Millénaires": 100% Chardonnay
"Champagne Charlie": 1979
"Blanc des Millénaires": 1983
71
Name the vintages of Blanc des Millénaires
1983
1985
1990
1995
2004
2006
2007
72
Name the prestige cuvees of Laurent Perrier
"Grand Siècle" Multivintage of 3 vintages
(typically NV)
"Alexandra" (Vintage Rosé)
50% Chardonnay,
50% Pinot Noir (approx.)
80% Pinot Noir,
20% Chardonnay
first NV wine released in 1959
1982
73
Name the prestige cuvees of Arlenoble
"Cuvée Les Aventures" (NV),
"Cuvée Gentilhomme" (Vintage) 100% Chardonnay (both)
74
Name the prestige cuvves of Moët et Chandon
(Épernay)
"Dom Pérignon*",
"Dom Pérignon Plénitude 2 (P2)*", "Dom Pérignon Plénitude 3 (P3)*"
"Dom Pérignon Oenothèque*" (rebranded to P2 / P3 as of 2014)
(all wines are Vintage and made in both Brut/Brut Rosé)
Chardonnay and Pinot Noir
1921 (Rosé in 1959)
75
Name the prestige cuvee of G.H. Mumm
(Reims)
"Cuvée R. Lalou"
Chardonnay and Pinot Noir 1966 (discontinued in 1985, revived in 1998)
76
Name the prestige cuvee of Bruno Paillard (Reims)
"Nec-Plus-Ultra" Chardonnay and Pinot Noir 1990
1990
1995
1996
1999
2002
2003
2004
2008
77
Name the prestige cuvee of Perrier-Jouët
(Épernay)
"Belle Époque/Fleur de Champagne (USA)"
(Brut, Brut Rosé, and Blanc de Blancs) Brut: 50% Chardonnay,
45% Pinot Noir,
5% Meunier
1964
2002 - Last vintage for Fleur de Champagne label
78
Name the prestige cuvee of Piper-Heidsieck
(Reims)
"Rare" Chardonnay and Pinot Noir 1976
79
Name the prestige cuvee of Pol Roger
(Épernay)
"Cuvée Sir Winston Churchill" Pinot Noir and Chardonnay 1975
80
Name the prestige cuvee of Pommery
(Reims)
"Cuvée Louise"
(Brut and Brut Rosé) Brut: 60% Chardonnay,
40% Pinot Noir
81
Name the prestige cuvee of Louis Roederer
Louis Roederer
(Reims) "Cristal"
(Brut and Brut Rosé) Cristal Brut: 55% Pinot Noir,
45% Chardonnay (approx.) Cristal: 1876 (not available commercially until 1945)
Cristal Rosé: 1974
82
Name the prestige cuvee of Ruinart
(Reims)
"Dom Ruinart"
(Blanc de Blancs and Rosé) Rosé: 85% Chardonnay, 15% Pinot Noir
Dom Ruinart: 1959,
Dom Ruinart Rosé: 1966
83
Name the prestige cuvees of Taittinger
(Reims)
"Comtes de Champagne"
(Blanc de Blancs and Rosé)
"Taittinger Collection" Rosé: 70% Pinot Noir, 30% Chardonnay
Collection: 50% Chardonnay 50% Pinot Noir CdC: 1952
CdC Rosé: 1973
Collection: 1978
84
Name the prestige cuvee of Veuve Clicquot-Ponsardin
(Reims)
"La Grande Dame"
(Brut and Brut Rosé) Brut: 60-65% Pinot Noir,
30-35% Chardonnay Brut: 1962,
Rosé: 1988
85
Name the prestige cuvee of Jacques Selosse
(Avize)
"Substance" NV 100% Chardonnay solera since 1986
86
Name the prestige cuvee of Vilmart & Cie
(Rilly-la-Montagne)
"Coeur de Cuvée" 80% Chardonnay,
20% Pinot Noir 1989
87
Name the prestige cuvees of Jacquart
(Reims)
"Cuvée Alpha" NV
"Brut de Nominée" discontinued (vintages declared from 1985-1990)
Chardonnay and Pinot Noir
88
What is Ratafia de Champagne?
Vin de Liquer made by the addition of neutral spirit to unfermented grape must
A sweet fortified wine made in the Champagne region.
Made by adding distilled alcohol (usually Marc de Champagne or another grape spirit) to unfermented grape must (fresh juice).
This stops fermentation and preserves the natural sugars = sweet & strong.
ABV: ~16–18%
Not sparkling. It’s still
Must be made with grapes from the Champagne AOC
As of 2015, “Ratafia de Champagne” is an officially recognized Geographical Indication (IG) in the EU
Compare Ratafia to:
Pineau des Charentes
Floc de Gascogne
Mistelle (general term for this type of fortified wine)
89
What is Marc de Champagne?
A brandy produced by the distillation of skins, pips and stalks left after the pressing of the grapes
It’s a pomace brandy made from the skins, seeds, and stems (the leftover solids) of grapes used to make Champagne.
After grapes are pressed for Champagne, the pomace is collected.
It’s fermented and then distilled (usually in copper pot stills).
The resulting spirit is aged — sometimes in oak — or bottled young, depending on the style.
Alcohol content usually around 40% ABV
Dry
it must be made from grapes grown in the Champagne AOC
90
Name the best premier crus of Côte des Blancs
Vertus
Bisseuil
Cuis
Bergeres-les-Vertus
Billy-le-Grand
91
Name the best premier crus of Montagne de Reims
Ludes
Tauxieres
Rilly la Montagne
Chigny-les-Roses
Écueil
Villers-Marmery
92
Name the best premier cru of Valle de la Marne
Dizy
Villeneuve-Renneville
Voipreux
93
Which are the best vintages for Champagne?
2020s: 2022 followed by 2020
2010s: 2012 followed by 2019
2000s: 2002, 2008 followed by 2004 and 2001 being the worst
1990s: 1996 followed by1995 and1990
1980s: 1982, 1985, 1988
1970s: 1976 and 1979
94
Food pairings for Rose Champagne?
Seafood and Shellfish
Examples:
Grilled Shrimp: The light char and sweetness of grilled shrimp pair beautifully with the fruity notes of Rosé Champagne.
Oysters: The brininess of oysters is balanced by the crisp acidity and fruitiness of Rosé Champagne.
Smoked Salmon: The rich, oily texture of smoked salmon complements the wine’s freshness and berry flavors.
**2. Charcuterie and Cured Meats
Examples:
Prosciutto: The salty and savory flavors of prosciutto are nicely balanced by the fruitiness of Rosé Champagne.
Salami: The spicy and robust flavors of salami can be offset by the wine’s acidity and berry notes.
Pâté: The richness of pâté pairs well with the refreshing acidity and subtle fruit flavors of Rosé Champagne.
**3. Cheese
Examples:
Brie: The creamy texture and mild flavors of Brie are complemented by the wine’s acidity and fruitiness.
Goat Cheese: The tangy and creamy qualities of goat cheese match well with the bright flavors of Rosé Champagne.
Manchego: The nutty, slightly tangy taste of Manchego pairs well with the wine’s balanced profile.
**4. Poultry and Game Birds
Examples:
Roast Chicken: The savory flavors of roast chicken are enhanced by the fruity and refreshing notes of Rosé Champagne.
Duck Breast: The richness of duck breast is balanced by the wine’s acidity and berry flavors.
Turkey: Particularly with fruit-based sauces, the wine complements the mild flavors of turkey.
**5. Salads and Light Dishes
Examples:
Mixed Greens with Berries: A salad with fresh greens and berries matches the fruitiness of Rosé Champagne.
Quinoa Salad: Light and refreshing, quinoa salads with vegetables or light vinaigrettes pair well with the wine’s acidity.
Vegetable Tart: The light, savory flavors of a vegetable tart are well-suited to Rosé Champagne.
**6. Spicy Dishes
Examples:
Thai Cuisine: The slight sweetness and acidity of Rosé Champagne can balance the heat and flavors of Thai dishes.
Indian Cuisine: Rosé Champagne can complement the complex spices in Indian dishes, especially those with a hint of sweetness.
**7. Desserts
Examples:
Berry Desserts: Desserts featuring berries, such as strawberry shortcake or raspberry tarts, are a natural pairing with the berry flavors of Rosé Champagne.
Chocolate: Dark chocolate or chocolate-based desserts can be enhanced by the wine’s rich fruitiness and acidity.
95
Pairings with Blanc de Blancs?
Seafood and Shellfish
Examples:
Oysters: The briny, fresh qualities of oysters pair wonderfully with the crisp acidity and mineral notes of Blanc de Blancs.
Crab: The sweetness of crab meat is complemented by the wine’s citrus and floral notes.
Lobster: The rich, buttery texture of lobster is enhanced by the Champagne’s freshness and acidity.
**2. Light Poultry and Fish Dishes
Examples:
Grilled Chicken: The delicate flavors of grilled chicken are perfectly balanced by the wine’s acidity and minerality.
Poached Salmon: The subtle flavors of poached salmon are nicely complemented by the bright, citrusy notes of Blanc de Blancs.
Chicken or Fish with Lemon Sauce: The acidity of the Champagne pairs well with the zesty flavors of lemon-based sauces.
**3. Cheese
Examples:
Goat Cheese: The tangy, creamy texture of goat cheese pairs well with the crispness and acidity of Blanc de Blancs.
Brie: The creamy, mild flavors of Brie are complemented by the Champagne’s freshness.
Gruyère: The nutty and slightly sweet flavors of Gruyère match nicely with the Champagne’s elegance.
**4. Salads and Light Vegetarian Dishes
Examples:
Mixed Green Salad: A salad with fresh greens, citrus vinaigrettes, or light dressings pairs well with the wine’s bright acidity.
Vegetable Tart: A light vegetable tart, especially with herbs and delicate flavors, complements the wine’s minerality and freshness.
Asparagus: The crisp acidity of Blanc de Blancs pairs well with the subtle flavors of asparagus, especially when prepared simply.
**5. Sushi and Asian Cuisine
Examples:
Sushi: The freshness of sushi, particularly with fish or vegetable rolls, pairs well with the clean, crisp profile of Blanc de Blancs.
Tempura: The light, crispy texture of tempura dishes complements the Champagne’s effervescence and acidity.
Thai or Vietnamese Dishes: Light, fresh flavors with subtle spiciness or herbs work well with the Champagne’s bright profile.
**6. Egg Dishes
Examples:
Omelets: A simple omelet with herbs or cheese pairs nicely with Blanc de Blancs.
Quiche: A light quiche with vegetables or seafood is well-matched with the Champagne’s elegance.
**7. Lightly Spiced Dishes
Examples:
Mediterranean Cuisine: Dishes like grilled vegetables, light pasta dishes with herbs, or fresh tomato-based dishes pair well with the Champagne’s bright acidity and floral notes
96
Name the prestige cuvee of Henriot
Hemera (50-50)
2005 first vintage
12 years lees
97
Pairings with Blanc de Noirs?
Blanc de Noirs Champagne is made exclusively from black grapes, typically Pinot Noir and sometimes Pinot Meunier. This style of Champagne tends to be richer, fuller-bodied, and often exhibits flavors of red fruit, spice, and a certain robustness compared to Blanc de Blancs. Its structure and depth make it an excellent match for a variety of foods. Here are some great pairings for Blanc de Noirs Champagne:
**1. Red Meats and Game
Examples:
Roast Beef: The robust flavors of roast beef pair well with the depth and richness of Blanc de Noirs.
Duck: The savory, rich flavors of duck, especially when prepared with a fruit glaze or sauce, complement the Champagne’s fruitiness and complexity.
Lamb Chops: The rich, slightly gamey flavor of lamb chops works well with the structured profile of Blanc de Noirs.
**2. Charcuterie and Cured Meats
Examples:
Prosciutto: The saltiness and delicate texture of prosciutto are enhanced by the Champagne’s fruitiness and acidity.
Salami: The spicy and robust flavors of salami are well-matched with the Champagne’s depth and structure.
Pâté: The richness of pâté, especially when paired with fruit preserves or chutneys, complements the wine’s complexity.
**3. Cheese
Examples:
Aged Cheddar: The sharp, nutty flavors of aged cheddar work well with the Champagne’s full body and fruitiness.
Gruyère: The nutty and slightly sweet notes of Gruyère are complemented by the depth of Blanc de Noirs.
Comté: The rich, complex flavors of Comté cheese pair nicely with the wine’s robust profile.
**4. Poultry
Examples:
Roast Chicken: The savory and slightly crispy skin of roast chicken is a good match for the Champagne’s structure and fruitiness.
Turkey with Cranberry Sauce: The combination of turkey and cranberry sauce pairs well with the rich flavors and acidity of Blanc de Noirs.
**5. Hearty Fish and Seafood
Examples:
Grilled Tuna: The meaty texture and robust flavors of grilled tuna complement the Champagne’s depth.
Swordfish: The richness of swordfish pairs well with the fuller body of Blanc de Noirs.
Salmon: Particularly when grilled or prepared with a richer sauce, salmon works well with the Champagne’s complexity.
**6. Spicy and Flavorful Dishes
Examples:
Barbecue: The smoky, tangy flavors of barbecue meats are well-suited to the Champagne’s robustness.
Indian Cuisine: Rich, flavorful dishes with spices can be balanced by the fruitiness and structure of Blanc de Noirs.
Thai Curry: The depth and spiciness of Thai curry are complemented by the Champagne’s complex flavors.
**7. Rich and Savory Pastries
Examples:
Quiches: A savory quiche with ingredients like ham, mushrooms, or cheese pairs well with the Champagne’s richness.
Puff Pastry with Meat Fillings: The buttery, savory nature of puff pastries with meat fillings complements the wine’s depth and fruitiness
98
Name the Hazards, Pests and Diseases of Champagne
occasional severe winter frost, which can kill vines or parts of vines
* spring frosts destroying new buds and reducing yields
* disruption to flowering and fruit set due to cold and rainy weather in June, which can
reduce yields or lead to the production of ripe and unripe grapes together
* violent storms and hail in summer, which can damage grapes and vines
* hot and humid weather in summer, especially after heavy rainfall, leading to the rapid
spread of botrytis.
As in other regions, downy and powdery mildew have to be dealt with as the need arises. The
dagger nematode, which spreads fanleaf virus, is also common
99
a wire cage affixed to the cork with six half-twists is called?
muselet
100
What was the first vintage of "Clos du Mesnil?
1979
Type: Blanc de Blancs (100% Chardonnay)
Producer: Krug
First Vintage Released: 1979 (released in 1986)
Origin: A single walled vineyard ("clos") in the Grand Cru village of Le Mesnil-sur-Oger, in the Côte des Blancs — the holy land for Chardonnay in Champagne.
Size of the Vineyard: Just 1.84 hectares (~4.5 acres)
1979, 1980, 1981, 1982, 1983, 1985, 1986, 1988, 1989, 1990, 1992, 1995, 1996, 1998, 2000, 2002, 2003, 2004, 2006, 2008
101
What was the first vintage of "Clos d' Ambonnay?
1995
Type: Blanc de Noirs (100% Pinot Noir)
Producer: Krug (part of LVMH)
First Vintage Released: 1995 (released in 2007)
Origin: A tiny, walled vineyard (a "clos") in the Grand Cru village of Ambonnay, in the Montagne de Reims region of Champagne, France.
Size of the vineyard: Just 0.68 hectares (~1.7 acres) — incredibly small!
Meticulously produced and aged for at least 12 years before release
1995, 1996, 1998, 2000, 2002, 2006, 2008
102
What is Krug Grande Cuvee?
Prestige Cuvee of Krug
Type: Multi-vintage (or as Krug calls it, “Édition”)
Grape Blend: Varies, but usually around:
45% Pinot Noir
35% Chardonnay
20% Meunier
Aged: At least 7 years on the lees, often more
Created Every Year: Yes — but each release is a different blend
KRUG GRANDE CUVÉE 172ÈME ÉDITION IN ESSENCE:
▪ It is a blend of 146 wines from 11 different years, the youngest of
which is from 2016, while the oldest dates back to 1998
Krug doesn’t call it “non-vintage” — instead, each bottle is a carefully composed blend of over 120 base wines from 10+ vintages, sometimes going back 15–20 years.
Every year, they aim to create “the most generous expression of Champagne”, regardless of the vintage.
They started numbering editions in 2016 to help collectors track them better.
Some notable editions include:
164ème Édition – based on 2008
168ème Édition – based on 2012
171ème Édition – based on 2015
172ème Édition – based on 2016
173ème Édition – based on 2017
You can always find the edition number on the back label, or scan the Krug iD (a six-digit code)
103
Who produces Clos de Goisses?
Philipponnat
Village: Mareuil-sur-Aÿ (on the Montagne de Reims side of the Vallée de la Marne)
Cru Status: Premier Cru
“Goisses” is an old regional term meaning “very steep slope.”
5.8 hectares walled vineyard
outh-facing, extremely steep (up to 45° slope) — warmest vineyard in Champagne
(This warmth allows regular ripening of Pinot Noir — crucial)
Pure Chalk soils
Traditionally around 70% Pinot Noir, 30% Chardonnay
Varies slightly vintage to vintage
Champagne Philipponnat (one of the oldest houses, founded in 1522)
First Vintage:
1935 — one of the earliest single-vineyard Champagnes ever released
Always partially vinified in oak barrels (c. 20–50% depending on the vintage)
No malolactic fermentation — preserves freshness and acidity
Long lees aging
Disgorgement and dosage info is often detailed on the back label
Aging:
Often aged 8+ years before release
los des Goisses Juste Rosé
Rosé version of Clos des Goisses
First vintage: 1999
Very limited production
Les Cintres (50-50)
Micro-parcel inside Clos des Goisses
Pure chalk heart of the vineyard
100% oak vinified
Released only in exceptional vintages (first vintage: 2006)
Clos des Goisses L.V. 1992 (70 PN-30 CH)
Vintage: 1992
Disgorged: ~2018 (after 25 years on lees)
Label: Marked as “L.V.” = Late release with extended lees aging
Dosage: Typically lower than the original release — around 4.25 g/L for this one
Production: Extremely limited, only in select vintages
Style: More developed, layered, creamy — lees-aging brings complexity and texture
104
Who produces Clos du Moulin?
Cattier (1763)
2.2 ha
Chigny-les-Roses, Montagne de Reims
Premier Cru
First vintage: 1955
50-50 Pinot Noir and Chardonnay
6 years lees
Rose as well
40 % Chardonnay
60 % Pinot Noir
8 years lees
they are both brut 6g/l
105
Who produces Vieilles Vignes Françaises?
Bollinger
Prestige Cuvee
Translation: "Old French Vines" from the village of Aÿ.
A single-vineyard Champagne made exclusively from Pinot Noir grapes.
From a small plot of pre-phylloxera vines that survived the 19th-century phylloxera pest outbreak.
Very limited production — typically only a few thousand bottles are produced in the best vintages.
100% Aÿ Grand Cru (Aÿ is a prestigious Grand Cru village in the Montagne de Reims).
The vines here are over 50 years old (hence the name Vieilles Vignes).
The vines are grafted onto rootstocks to protect them from phylloxera.
This plot is extremely rare, often only around 0.4 hectares (~1 acre) or so.
100% Pinot Noir
Vinification: The grapes are hand-harvested and fermented in oak barrels, giving the wine a touch of creamy, nutty complexity.
Aging: The wine is aged for over 10 years on its lees (yeast) before being disgorged and released.
No Malolactic Fermentation (which preserves the natural acidity).
1969 first vintage and 2005 current release and is the first BRUT NATURE Bollinger
106
Who produces Clos St Hilaire?
Producer: Billecart-Salmon
Type: Single-vineyard Champagne from Mareuil-sur-Aÿ
1ha
Grape Variety: 100% Pinot Noir.
Vintage: Made only in exceptional years (typically a vintage Champagne).
Aging: Aged for 15 years on the lees before release.
extra brut 4g/l
Production: Extremely limited — only a few thousand bottles are produced per vintage.
First Vintage: 1995.
107
Who produces Grand Siecle?
Producer: Laurent-Perrier
Cuvée Name Meaning: Grand Siècle = “Great Century” — a reference to the 17th century, the era of Louis XIV, when Champagne first rose to prominence and France led in art, architecture, and refinement.
Type: Prestige multi-vintage cuvée of 3 vintages (not vintage!)
Grape Composition: Typically 55% Chardonnay and 45% Pinot Noir
10 years lees
First Created: 1959 (1952, 1953, and 1955), by Bernard de Nonancourt
it has been released 26 times (N1-26)
sourced from 11 of the 17 Grand Cru villages
108
Who produces Clos Lanson?
A single-vineyard, walled parcel (clos) of 1 hectare, located within the city of Reims, just behind the Lanson cellars.
100% Chardonnay
No Grand Cru, Premier Cru
Montagne de Reims
Chalk soils
Vinified in oak barrels, which is quite rare for Lanson, and reserved just for Clos Lanson — gives it roundness, spice, and texture.
No malolactic fermentation — in true Lanson style (this is very important to remember).
Long lees aging 12 years
Extra Brut
Extremely limited production — just a few thousand bottles per vintage
Produces a rare Blanc de Blancs (100% Chardonnay).
First vintage: 2006 (released in 2016)
109
Who produces Clos Pompadour?
A 3.5-hectare walled vineyard, located within the city of Reims, right on the Pommery estate.
One of the largest clos in Champagne.
Planted to 75% Chardonnay,20% Pinot Noir, and 5% Meunier — a field blend
Multi Vintage ONLY MAGNUM
The clos is named after Madame de Pompadour, mistress of King Louis XV, who famously said:
Champagne is the only wine that leaves a woman beautiful after drinking it.
First vintage: 2002 (released in 2015).
Blending: Usually 75% Chardonnay, 20% Pinot Noir, 5% Meunier.
Aged over 10 years on the lees
Qualifies as Premier Cru
110
Who produces Clos Colin?
Situated in Bouzy, one of the 17 Grand Cru villages in Champagne, famous for Pinot Noir.
This is a monopole clos — Veuve Clicquot owns the entire walled vineyard.
Very small production. Super under-the-radar
100% Pinot Noir (Bouzy is Pinot Noir country).
Traditionally used in still red wine (Coteaux Champenois) and as the red component in Clicquot’s rosé.
This still red from Clos Colin is often referred to as "Bouzy Rouge", used in blending, not often released on its own.
In 1818, Madame Clicquot created the first ever rosé Champagne by blending still red wine into white Champagne.
Before this, rosé was usually made by saignée or colored with elderberry juice
still red wine
111
Name some top Coteaux Champenois
Bollinger – La Côte aux Enfants (Aÿ, Grand Cru)
Grape: 100% Pinot Noir.
Origin: Aÿ Grand Cru (known for Pinot Noir).
Key Feature: Aged in old oak barrels, giving it a Burgundy-like texture and complexity.
Style: Rich, powerful, with dark red fruit (cherry, plum), earthy notes, and a touch of spice.
Vintage: Bottled vintage-only, e.g., 2012, 2015, 2019.
Used in Rosé: Part of the blend for Bollinger Rosé.
Egly-Ouriet – Coteaux Champenois Rouge (Ambonnay, Grand Cru)
Grape: 100% Pinot Noir.
Origin: Ambonnay Grand Cru.
Key Feature: Minimal intervention, barrel-fermented. Often considered a Burgundy-style Pinot from Champagne.
Style: Bold, deep red fruit (strawberry, raspberry), earthy, and spicy with a long finish. A collector’s wine.
Vintage: Bottled as vintage wines (e.g., 2014).
Used in Rosé: A portion used for Egly-Ouriet’s Rosé
Larmandier-Bernier – Rouge de Terroirs (Vertus, Premier Cru)
Grape: 100% Pinot Noir.
Origin: Vertus Premier Cru (southern Côte des Blancs).
Key Feature: Organic farming, very little intervention.
Style: Elegant, fresh, with red fruit notes (strawberry, cherry), subtle earthy mineral character.
Vintage: Bottled as vintage wines.
Used in Rosé: Often used for Larmandier-Bernier Rosé
Veuve Clicquot – Clos Colin (Bouzy, Grand Cru)
Grape: 100% Pinot Noir.
Origin: Bouzy Grand Cru.
Key Feature: Still red wine made for blending into Veuve Clicquot Rosé.
Style: Light and fruity, with wild strawberry and raspberry notes, minimal tannins.
Vintage: Not bottled solo but vintage-specific for rosé blending.
Used in Rosé: Blended into Veuve Clicquot Rosé NV and La Grande Dame Rosé
112
Who produces Clos Cazal?
House: Claude Cazals
Region: Oger, Côte des Blancs, Champagne
Grand Cru Status: Oger is a Grand Cru village, making its wines some of the best Chardonnay-based wines in Champagne.
Mineral, Chalky and citrusy
113
Who produces Clos de Bouverie?
House: Duval-Leroy
Region: Vertus, Côte des Blancs, Champagne
Cru Status: Vertus is a Premier Cru village, known for its high-quality Chardonnay vineyards
114
Name some grower houses of Montagne de Reims
Bérêche et Fils (Reflet d'Antan and Mailly top wines)
Egly-Ouriet (Vignes de Vrigny 1er Cru Meunier 100%, Ambonnay and Crayeres)
Chartogne-Taillet (Merfy)
Benoît Lahaye (Bouzy and Tauxieres, Violaine top wine)
Claude Cazals
Vilmart & Cie (Rilly-la-Montagne Premier Cru)
Hugues Godme
Paul Bara
Eric Rodez (Ambonnay Grand Cru)
115
Name some top producers from Cote des Blancs
Salon (Top Wine(s): "Le Mesnil")
Grape Variety: Chardonnay
produces only one cuvee S
1905 first vintage
only 6–8 vintages per decade
The quintessential Blanc de Blancs, this wine is a vintage-dated cuvée from the Grand Cru of Le Mesnil-sur-Oger. It’s known for its precision, elegance, and remarkable aging potential. Expect flavors of citrus, chalk, brioche, and a fine, long finish.
approx 10 years lees
Jacques Selosse (Avize)
Top Wine(s):
Jacques Selosse "Initial"
Grape Variety: Chardonnay
Style: Known for its oxidative style, Selosse wines are highly regarded for their complexity and depth. The Initial cuvée is rich, with flavors of honey, roasted nuts, dried fruit, and a distinctive salty finish.
Jacques Selosse "Substance"
Grape Variety: Chardonnay
solera since 1986
Style: A more rich and oxidative expression of Chardonnay with an elegant yet powerful profile, showcasing a complex array of nuts, mushroom, and brioche notes.
Agrapart & Fils (Avize)
Top Wine(s):
Agrapart "Minéral"
Grape Variety: Chardonnay
Style: A Blanc de Blancs from Avize and Oger, it showcases the mineral qualities of the terroir, with fresh citrus, green apple, and a crisp chalky finish. It’s elegant, complex, and vibrant, with a long aging potential.
Agrapart "Venus"
Grape Variety: Chardonnay
Style: A single-vineyard cuvée from the Cramant Grand Cru. The wine is known for its richness and depth, with flavors of lemon curd, toasted brioche, and a mineral backbone that represents the terroir of Cramant.
Agrapart "Terroirs"
Grape Variety: Chardonnay
Style: A blend from various Grand Cru vineyards, Terroirs is a more complex and structured cuvée, with a deeper profile of brioche, honey, and almonds, all balanced with a vibrant acidity and a long finish.
Pierre Peters (Les Chetillons, Le Mesnil-sur-Oger)
Pierre Peters is a well-regarded grower-producer in the Côte des Blancs, specifically in the Grand Cru village of Le Mesnil-sur-Oger. The estate is renowned for producing exceptional Blanc de Blancs (100% Chardonnay) from some of the finest Chardonnay vineyards in Champagne, particularly in Le Mesnil-sur-Oger and other Grand Cru villages.
Pierre Peters is also known for its commitment to producing terroir-driven wines, and Les Chetillons is one of the standout cuvées from their collection.
Top Wine(s):
Pierre Peters "Les Chetillons"
Grape Variety: Chardonnay
Style: A single-vineyard, Grand Cru cuvée from Le Mesnil-sur-Oger. This wine is renowned for its mineral expression, with crisp citrus notes (lemon, green apple), along with a chalky, saline finish. It’s vibrant, elegant, and has excellent aging potential. The wine is typically aged for an extended period on the lees, adding depth and complexity.
Pierre Peters "Cuvée de Réserve"
Grape Variety: Chardonnay
Style: A more accessible and entry-level Blanc de Blancs from Grand Cru fruit, showcasing fresh citrus, white flowers, and a crisp, refreshing finish. It offers a snapshot of the minerality and elegance that define the wines of Le Mesnil-sur-Oger
116
Name some top producers from Aube
Drappier
Key Characteristics: Drappier is a historically significant house that places emphasis on Pinot Noir, with some emphasis on minimal intervention and organic viticulture. They are especially known for their rich, powerful wines. The estate also produces some of the more accessible and affordable high-quality Champagne.
Notable Wines:
Drappier Grande Sendrée (a blend of Pinot Noir and Chardonnay, one of their top cuvées).
Drappier Carte d'Or (a non-vintage cuvée featuring Pinot Noir and Pinot Meunier)
Cédric Bouchard
Region: Côte des Bar (Aube)
Location: Côte des Bar, a sub-region in the Aube known for its warmer climate and rich Pinot Noir.
Key Characteristics: Cédric Bouchard is a small-scale, artisanal producer who is biodynamic and known for producing single-vineyard, single-variety wines. His Champagnes often focus on Pinot Noir and Pinot Meunier. He is very much a part of the natural wine movement in Champagne, producing wines with low intervention and a focus on terroir expression.
Notable Wines:
Cédric Bouchard Roses de Jeanne (his signature line of single-vineyard, single-variety wines).
Cédric Bouchard La Haute Lée (a 100% Pinot Noir wine known for its elegance)
117
Who produces Fut de Chene?
Maison Henri Giraud is a small, family-owned Champagne house based in Aÿ. They are renowned for using only highly quality Grand Cru fruit, Pinot Noir dominant blends and extensive barrel-fermentation to create full-bodied, rich and distinctive Champagnes. The Fût de Chêne MV (multi-vintage) is based on a solera dating back to the 90s.
118
Name the top wines of Ulysses Collin
Ulysse Collin is one of the most revered grower-producers in Champagne today, celebrated for his single-vineyard, terroir-expressive, low-intervention wines. Olivier Collin, the man behind the label, works biodynamically and focuses on long lees aging, spontaneous fermentations, and low dosage or none at all.
His wines are incredibly sought after by collectors and sommeliers alike. Here's a breakdown of his top cuvées, all of which are single-vineyard Champagnes and often non-vintage but vintage-dominant (labeled by disgorgement date):
Base vintage labeling, with long aging on lees (3–5+ years)
Minimal to zero dosage
Low atmospheres
Spontaneous fermentation
Indigenous yeasts
No fining or filtration
Often compared to the greats like Selosse, but with a cleaner, more focused mineral style
Les Maillons
Grape: 100% Pinot Noir
Vineyard: Barbonne-Fayel (Côte de Sézanne)
Soil: Clay-limestone, deeper than others
Style: Powerful, rich, yet still elegant. Black cherry, earth, spice, and a smoky note. Still has that tension and salinity signature to Collin.
Notes: His most muscular wine — perfect for lovers of structured Pinot-based Champagne
Les Enfers
Grape: 100% Chardonnay
Vineyard: Congy
Soil: Clay-limestone
Style: A more textured, creamy expression. This sits between Les Roises and Les Pierrières in terms of weight and tension.
Notes: Deep, complex, and long, with great age potential
Les Pierrières
Grape: 100% Chardonnay
Vineyard: Vert-Toulon (Côteaux du Petit Morin)
Soil: Chalk with flint (silex) – rare in Champagne
Style: Sharp, mineral, smoky, with intense saline and citrus notes. Often the most linear and precise wine in his lineup.
Disgorgement: Labeled with base year (e.g., “2019 base”) and disgorgement date
Notes: Think Chablis-meets-Champagne. Razor-sharp and electric.
Les Roises
Grape: 100% Chardonnay
Vineyard: Congy
Soil: Deeper clay over chalk
Style: Richer and rounder than Les Pierrières, with a broader palate, showing orchard fruit, honeycomb, toast, and minerality.
Notes: More oxidative in style, a serious gastronomic Champagne
119
Name the top grand/premier crus of Valle de la Marne
Aÿ – Grand Cru (Henri Giraud)
Mareuil-sur-Aÿ (Billecart-Salmon and Clos Saint-Hilaire) ,Cumières (Georges Laval biodynamic superstar), Hautvillers (Dom)
120
Tell me about La Closerie
cult grower-producer
Vigneron: Jérôme Prévost
Location: Gueux, in the northwest Montagne de Reims, near Reims — NOT a typical heartland Champagne village.
Established: Started producing under his own label in 1998
Size: Tiny – around 2.2 hectares
Farming: Organic / Biodynamic, very hands-off
Winemaking: Natural style — wild fermentations, neutral oak barrels, long lees aging, little or no dosage, no fining or filtration.
100% Pinot Meunier.
That’s right — a single-varietal Meunier, and he was one of the first to treat Meunier as a serious, terroir-expressive grape, not just a blending component.
Single vineyard:
The vineyard is called “Les Béguines”
Prévost treats Champagne like fine Burgundy — single parcel, single vintage, minimal intervention. He’s often grouped with Selosse, Cédric Bouchard, and Ulysse Collin as part of the grower Champagne revolution
Vouette & Sorbée Buxières-sur-Arce (Aube) Pinot Noir Biodynamic, big Burgundy vibes, oak vinified
Emmanuel Brochet Mont Benoît (Villers-aux-Nœuds) Pinot Meunier Organic farming, expressive, tiny production
Larmandier-Bernier Vertus (Côte des Blancs) Chardonnay Biodynamic, elegant, saline, terroir-focused
Emilien Feneuil – Quick Profile
Location: Chamery, Premier Cru village in the Montagne de Reims
Started Bottling Own Wines: 2015 (after selling fruit previously)
Size: Tiny estate – around 2 hectares
Farming: Certified Biodynamic (Demeter)
Other Top Growers / Rising Stars:
Georges Laval (Cumières) – Biodynamic Meunier master, tiny parcels.
Pierre Péters (Le Mesnil-sur-Oger) – Precise Blanc de Blancs, cult single parcel “Les Chétillons”.
Chartogne-Taillet (Merfy) – Terroir obsessive, multiple lieu-dits.
Savart (Écueil) – Sleek, expressive Pinot Noir; low dosage.
Marie-Courtin (Aube) – Biodynamic, powerful yet soulful style.
A. Margaine (Villers-Marmery) – Chardonnay in Pinot country; textured and focused
Dhondt-Grellet – Key Info
Winemaker: Adrien Dhondt (young, incredibly talented)
Location: Flavigny, in the Côte des Blancs, near Cramant
Estate Size: ~6 hectares
Established: Family estate, but Adrien took over in 2010s and has elevated the domaine dramatically
Farming: Organic and biodynamic practices (not fully certified, but very meticulous)
Soils: Classic chalky soils of the Côte des Blancs
Style: Chardonnay-focused, with a touch of Pinot Noir/Meunier in certain cuvées — think minerality, tension, and depth
121
Frederic Savart produces mostly?
Pinot Noir
ocation: Écueil, Premier Cru village in the Montagne de Reims
Vineyard Size: ~4 hectares (small production)
Grapes: Mostly Pinot Noir, with some Chardonnay
Farming: Organic methods, low-intervention
Winemaking: Natural fermentations, used oak, very low dosage — Burgundian mindset
Style: Aromatic, structured, expressive, and deeply terroir-driven
