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Champagne > Champagne French Terms > Flashcards

Champagne French Terms Flashcards

1
Q

What does En Foule mean and what is the connection to Champagne

A
  • Means “ In a Crowd”, this is the way the vineyards were planted during the Middle Ages
  • this style means that the vines were propagated by layering
  • System was used until World War I
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2
Q

What is Disgorgement a la Volée

A

Means “Flying Disgorgement”

  • Is the oldest style of disgorgement. It is done by hand but you can lose a significant amount of wine if not done correctly
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3
Q

What is Disgorgement a la Glace

A

The most secure method. Is done when you simply freeze the neck of the bottle to remove the yeast

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4
Q

What is Vins de la Rivére and the villages are associated with it

A
  • The River
  • Wines from Vallee de la Marne
  • Épernay and Aÿ
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5
Q

What is Vins de la Montagne and the villages are associated with it

A
  • The Mountain
  • Wines from Montagne de Reims
  • Bouzy and Verzenay
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6
Q

What Liqueur de Tirage

A

A mixture of yeast, sugar, and wine that helps jump start the second fermentation. This mixture is added to the Vin Clair

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7
Q

What is Foires de Champagne

A
  • Trade Fair
  • Took place in the villages of Troyes, Bar-Sur- Aube, Lagny, and Provins
  • Fair were held twice a year and could last as long as 49 days
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8
Q

What is Tenure a Vinage

A
  • Means Typical Contact
  • in the Middle Ages a free man would approach a landowner and offer to revive a neglected vineyard or clear property to plant a new one
  • the contract was good for 5 years ( the amount of time it takes for a vineyard to become established)
  • After that the land would be divided between the freeman and the landowner
  • The freeman usually would not get the portion deserved and would usually have to pay rent as a percentage of the harvest
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9
Q

What does Vin Gris mean

A

Gray Wine

  • neither red nor white but rather onion skin or partridge eye
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10
Q

What is Vin de Goutte / Vin de l’abaissement

A
  • Free-run juice, was the first liquid to run from press.

- It was the most prized

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11
Q

What does Tailles Mean

A

Cuts

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12
Q

What is Vin de Pressoir

A
  • Means Press Wine
  • The last juice the exit the press
  • The juice is deeply pigmented and given to the servants
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13
Q

What is a Broquelet

A

Wooden plug wrapped in oil soaked hemp, used as a bottle seal

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14
Q

What was Tocane and where was it popular

A
  • The sparkling wine made into Champagne Village of Aÿ in the 1600’s
  • It was very popular
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15
Q

What is Verre Anglais and what was so unique about it

A
  • Means English Glass

- It could withstand the force building up inside the champagne bottle during the second fermentation

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16
Q

What does Mousseux mean

A

Foaming or Sparkling

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17
Q

What does Moussé mean

A

Foam

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18
Q

What does Vin Mousseux mean

A

Sparkling Wine

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19
Q

What does La Casse mean

A

Breakage

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20
Q

What does Ullage mean

A

The unfilled space in a bottle or container

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21
Q

What does Vins Ordininaires de Bonne Qualite mean

A

Everyday Wines of Good Quality

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22
Q

What does Vins de Boisson mean

A

Drinking Wine

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23
Q

What does Vin de Pays mean

A

Local Wine

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24
Q

What does Cru mean

A

Named Parcel

25
Q

What is Livre des Cuvees

A

Book of Blends

26
Q

What does lattes mean

A

Often called “sur lattes” which means to store on your side. Is when the Champagnes bottle are stacked on the top each other vertically and each layer is depressed by thin strips of wood

27
Q

What is Bas-Vin

A
  • Wasted Wine
  • The wine that is left in the bottle after decanting
  • This wine is gritty and cloudy
  • In the 19th Century some champagne houses would decant the wines into new bottles, leaving sediment behind
  • The wine that was left over was given to the workers
28
Q

What does Changement de Tas mean

A
  • Process was used before Remuage was invented
  • Method of involving moving the stacks of wine bottles
  • As each bottle was lifted out of a stack and deposited into another stack, the bottle was shaken to loosen the deposit
  • Method was tedious and wasn’t very successful
29
Q

What is a Remueurs

A
  • A Riddler

- the workers whose job is to shift the bottle from a horizontal to vertical position

30
Q

What is Une Bouteille Bleue

A
  • Blue Bottle

- It is when during disgorgement the sediment slid back into the bottle

31
Q

What does “Remuage” mean

A

Riddling

32
Q

What does Chef de Cave mean

A

Cellar Master

33
Q

What does Frappé mean

A

Iced or Chilled

34
Q

What is replissage mean

A
  • The topping off of their bottles after disgorgement with more of the same champagne
35
Q

What does Surbouchage

A

Overtop the Cork

  • As of 1856, corks were covered with Tin foil vs wax
36
Q

What does ficelage mean

A

Cork with a string seal

37
Q

What does Muselet mean

A

Cork with a Cage

38
Q

What does Échelle des Crus mean

A

Means “Scaled of named Places”

39
Q

What does Paraffinage mean

A

Corks that were being treated with paraffin wax

40
Q

What does Satinage

A

Thin wax coating

  • same process using paraffin wax
41
Q

What does Cuvée Spéciales mean

A

Special Blends

42
Q

What does Girasol mean

A

A mechanized riddling machine

43
Q

What does Méthode Champenoise mean

A

Champagne Method

44
Q

What does Méthode Traditionnelle

A

Traditional Method

45
Q

What does Plant Dorés mean

A

Bronzed Plants / Vine

46
Q

What does Plants Gris mean

A

Gray Plants / Vines

47
Q

What does Provinage mean

A

Layering

48
Q

What does Vignes en foule

A

Vines in a Crowd

49
Q

What does Vignes en Lignes

A

Orderly Row

50
Q

What does Lutte Raisonnée mean

A

When growers are to spray for disease when disease threatens, not on a prescribed schedule

51
Q

What does Chaufferettes mean

A

Small Portable Heaters

52
Q

What does Gadoues mean

A

Trash

53
Q

What is a Chaufferettes

A

Small Portable Heater

54
Q

Depointage

A

The stacking of bottles neck down after riddling, in readiness for disgorgement, with the neck of one bottle resting in the hollow base of the bottle below

55
Q

De Masse

A

Neck down

  • During depointage, the bottles are wedged tight against the floor, sandwiched between two walls and slightly tilted towards the back wall.
  • The bottles in the bottom row are positioned neck down (De Masse) towards the floor, with each successive row resting in the hollow bases of the bottles below, about 5 or 6 rows altogether.
56
Q

Entreillage

A

Horizontal Stacking

  • Entreillage is more of a stable stacking method than De Masse
57
Q

What does Poignettage mean

A

Vigorously shaking the bottle to mix the liqueur d’expedition with the Champagne before it is placed on the market

58
Q

Champagne Pouilleuse

A

Dry Champagne

59
Q

Champage Humide

A

Wet Champagne

Champagne (17 decks)

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