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Champagne Masters > Champagne history > Flashcards

Champagne history Flashcards

1
Q

The first champagne was created……..

A

By accident

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2
Q

Which monks were the first to make a sparkling wine in France?

A

The monks of Saint Hilaire, near Limoux created Blanquette de Limoux in the 1500s.

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3
Q

When were the first vineyards in Champagne planted?

A

In the 4th and 5th Century whilst ruled by Roman culture

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4
Q

Under Roman rule what champagne known for?

A

It was an important quarrying site for chalk and a crossroad for trade

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5
Q

What happened to champagne in the 200s?

A

The Romans were in decline and the area was open to attack from the Vandals, the Teutons, the Franks and the Huns

France was known as Gaul and Clovis, King of the Franks tried to unite all the tribes of Gaul

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6
Q

What did Bishop Remi do to convince Clovis to Christianity?

A

He blessed a cask of local wine. As long as there was wine in the barrel he would be victorious. When Clovis wine he (after The was never dry) he paraded through Reims in victory, United a new country under the name of France. The next sip of wine was sacramental. Bishop Remi became Saint Remi.

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7
Q

What took place in Reims for 600 years?

A

27 French kings were crowned in the Catherdral of Reims

Louis the 8th to Charles the 10th

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8
Q

Champagne is the wine of kings…….

A

And the king Of wines

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9
Q

Why has champagne become a centre for conflict bluring any war?

A

Because it was a political and social beacon

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10
Q

What are some of the wars champagne has been at the centre of?

A

Battles between Frankish and Germanic kingdoms, the Hundred Years War (England going for the French throne), Napoleon’s battles against Austria, Prussa and Russia and both World Wars

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11
Q

What do Champagne vignerons still find in their vineyards?

A

Bullet casings from the World Wars

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12
Q

What were the two names of Champagne in the 9th Century?

A
  • Vins De la Montagne (mountain wines)

- Vin De la Riviere (River wines)

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13
Q

What were the wines of Ay referred to as?

A

“The ordinary drink of kings and princes”

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14
Q

Middle Ages in Champagne?

A
  • Crossroads for the merchants of Europe
  • Large fairs held, these featured drinking
  • Fesitvals went for 49 days, twice a year
  • Spices, dyes, wool and leather
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15
Q

What helped with the predictability Of Champagne Production during the 1600s?

A
  • Stronger glass bottles
  • Airtight cork

These made it easier for effervescence to occur

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16
Q

In the 1600s what were merchants more known for?

A

Textiles. They would eventually give sparkling wine as gifts. More interest was eventually gained with the sparkling wines

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17
Q

What decree in 1728 helped the champagne trade?

A

That champagne could be shipped in bottle, prior to this it had to be shipped in cask. This helped sparkling production to increase.

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18
Q

When was Ruinart founded?

A

1729

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19
Q

When was Chanoine Feres founded?

A

1730

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20
Q

Moet and Chandon started when?

A

1743

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21
Q

When was Henri Abele established?

A

1757

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22
Q

When was Besserat De Bellefon?

A

1760

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23
Q

When was Dellamonte established?

A

1760

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24
Q

When was Lanson established?

A

1760

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25
Q

When was Verve Cliquot Ponsandin established?

A

1772

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26
Q

When was Louis Roederer established?

A

1776

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27
Q

When was Heidseck and Co monopole?

A

1785

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28
Q

When was Piper Heidseck established?

A

1785

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29
Q

When was Jacqueson & Fils established?

A

1798

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30
Q

When were the wines Of champagne known as in the 17th Century?

A

Vins De Champagne- This meant the region had an identity

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31
Q

What does the Latin word campagna mean?

A

Unforrested land or open country

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32
Q

At the end of the 17th Century/ Start of 18th Century, what took place?

A

More scientific discoveries regarding sparkling wine production

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33
Q

In 1887 what happened regarding the word champagne?

A

The Court Of Appeal In Angers found that “champagne”, the word, could only be used in conjunction with champagne

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34
Q

What arrived in 1890 and devastated the champagne v/yards?

A

Phylloxera

Pre- Phylloxera Champagne: 150,000 acres/ 60,000 ha
Post Phylloxera Champagne: 30,000 acres/ 12,000 ha

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35
Q

What was the density of planting prior to Phylloxera?

A

20,000 vines per acre/ 50,000 vines per hectare

After: 3,200 vines per acre/ 8,000 vines per ha

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36
Q

When, the deliniated area of champagne was formed in 1908 which area wasn’t included which caused civil unrest?

A

The Auge, south of Troyes

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37
Q

What do the residents of champagne call Troyes?

A

The Heart Of Champagne

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38
Q

What happened after the Auge was included in champagne?

A

The Marne rioted, they didn’t want the Aube included. This was resolved when the Aube was called a “second zone” until 1927 when it was finally included in champagne.

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39
Q

When did champagne hit its prime?

A

In the Golden Age- “Belle Epoque”

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40
Q

What must sparkling wine from outside of champagne be called?

A

Cremant, petillant, mousseaux

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41
Q

The Romans?

A
  • Formal Viticulture was initiated
  • Quarrying for chalk
  • Crossroads for trade
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42
Q

Roman Decline

A
  • After the decline of the Roman Empire….Champagne is overrun by the Vandals, the Teutons, the Francs and the Huns in turn
  • Attila the Hun was routed at Chalon-en- Champagne
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43
Q

Reims

A
  • City became extraordinary important politically

- For 600 years, 27 French kings were crowned here, in its cathedral

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44
Q

What were the early wines of Champagne like?

A

Still and red

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45
Q

Who was the first textile baron to open a champagne house?

A

Ruinart In 1729

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46
Q

What took place in 1911?

A

The Eschelle Des Crus- ranking of Premier Cru and Grand Cru vineyards

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47
Q

What was the style of Chamoagne popular during the 19th Century?

A

Doux champagne. Especially in Russia.

When the Tsar was over thrown, that market collapsed and the champenois started to produce less sweet versions

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48
Q

Who made dry styles of champagne famous?

A

Madame Pomery

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49
Q

What must sparkling wine from outside of champagne be called?

A

Cremant, petillant, mousseaux

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50
Q

How many Roman queries were dug?

A

250 Crayeres were dug during Roman rule. They were mostly 100 ft/ 30m into the subsoil.

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51
Q

What happened in 451?

A

The combined armies of the Romans defeated Attila the Hun near Chalons- Sur- Marne. The battle claimed 200,000 lives.

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52
Q

St Alpin?

A

Was a resident of Chalons- Sur- Marne. He twarted his attack. Legend says god added his spit to St Alpin’s, when St Alpin spat on the warrior. This caused a deluge of rain, causing Attila’s retreat. St Alpin was cannonised for this.

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53
Q

What happened to Champagne after the fall of the Roman Empire?

A

The region was prone to attack. The residents took shelter in crayeres. Vines went to ruin. The clergy took over Viticulture and provided security to the region.

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54
Q

Who was the monk that is credited with inventing the daily routine of monks?

A

Benedict (480- 547)

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55
Q

Were the Benedictines the only monastic order in Europe for 500 years?

A

Yes

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56
Q

Some historians believe that…..

A

The Celts started viticulture, but Romans really made it organised- much like the rest of France

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57
Q

The Celts were…..

A

Many labourers from Modern day Burgundy, Switzerland and Austria. They ruled all the way into Turkey, Eastern Europe and Iberian Coast, the low countries and Britan. They had no organised communication.

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58
Q

When did Rome rule champagne?

A

From 50 AD to around 461 AD

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59
Q

What tribe was protected by the Romans?

A

The Celtish named Remi. The Romans protected them from The Franks, Goths, Burgondes, Teutons, Vandals and Huns

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60
Q

Where were the Celts tribe of Remi from?

A

Belgie origin but their capital was Reims, known as Durocortium during Roman times.

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61
Q

Chalk……

A

Is a carbonate mineral used for building and construction. Underground (without exposure to air), it is soft and malleable can be scratched with a fingernail. But when exposed to air, it hardens into stone.

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62
Q

How did Benedictine organise their abbeys?

A

Free men and surfs aided monks in getting the work done. Free men were share croppers. They gave their crops to the church in return for shelter and protection in times of war.

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63
Q

What was the role of the cellar master in abbey in champagne?

A

Responsible for creating revenue, by increasing quality in wines

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64
Q

How were wines made by monks in the dark days?

A

They were usually just blends of grapes given by partrioners. They were chucked together and pressed.

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65
Q

What were the grape Varieities used to craft Vins De la Montagne and Vins De la rivere?

A

Vin De la montage- Gouais (black berried)- Red wines

Vins De la riviere- Fromenteau (gray/ pink berried)- Pale wines

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66
Q

When did Gouais disappear?

A

In the 19th Century

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67
Q

What is Fromenteau known as?

A

Pinot Gris

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68
Q

Who was king of France and united Europe after Pepin the Short?

A

Charlemagne (Charles the Great, Charles I) in 768. When he died he gave it to Louis the Pious, who split to his 3 sons

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69
Q

Which three brothers quarrelled that much that they caused conflict in champagne?

A

Lothair the Elder
Louis the German
Charles the Bald

This stopped with the Strasbourg Oath in 842, it was written in both German (Louis) and French (Lothair and Charles)

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70
Q

Peace between the 3 brothers happened…….

A

843 with the Treaty if Verdun. This meant Europe came under 3 way rule. Charles ruled what would become France. Louis ruled what was to become Germany. Lothair got the Netherlands.

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71
Q

How were wines made by monks in the dark ages?

A

They were usually just blends of grapes given by partitioners. They were chucked together and pressed

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72
Q

What are the grape varieties used to craft vins de la montagne and vins de la riviere?

A

Vins de la montagne- Gouais (black berried)- red wines

Vins de la riviere- Fromenteau (gray/ pink berried)- pale wines

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73
Q

When did Gouais disappear?

A

In the 19th Century

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74
Q

What is Fromenteau known as?

A

Pinot Gris

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75
Q

Who was king of France and united Europe after Pepin the Short?

A

Charlemagne (Charles the Great, Charles I) in 768. When he died he gave it to Louis the Pious, who split it to his three sons

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76
Q

Which three brothers quarrelled that much that they caused conflict in Champagne?

A

Lothair the Elder
Louis the German
Charles the Bald

This stopped with the Strasbourg Oath in 842, it was written in both German (Louis) and French (Lothair and Charles)

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77
Q

Peace between the three brother took place in…………

A

843 with the Treaty of Verdun. This meant Europe came under 3 way rule. Charles ruled what would become France, Louis ruled what was to become Germany. Lothair got the middle lands.

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78
Q

Out of the three brothers who ruled champagne?

A

Charles, he ruled the vineyards of Reims, the marne and the Aube

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79
Q

Who decided that troyes become the capital of champagne province?

A

The Counts of Troyes, who became the Counts of Champagne

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80
Q

What war between the English and French took place in Champagne?

A

The Hundred Year War. It finished in 1453. Many residents suffered from feminine. Also saw the end of fiefdom. Merchants and free men bought more land. Church became more wealthy as people donated land and merchants gave money to the church.

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81
Q

What was wine like in the Middle Ages?

A

Ranged from pale white to onion to red. Winter cold stopped fermentation and then started again.

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82
Q

Abbey Saint- Pierre of Hautvillers

A
  • Near Epernay
  • 650 founded by Saint Nivard, Archbishop of Reims
  • 1668/ 1670- 1715 Dom Perignon was Cellarmaster
  • Became a pillgramage sites when a relic of Helena (Constantine the Great’s wife) was stolen from Rome and buried there
  • 1636- Huge owner of v/yards and wine titles
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83
Q

Abbey Saint- Thierry

A
  • 500 AD by Thierry, disciple of Saint Remi
  • 10th Century be came an order of Saint Benedict
  • Destroyed in 1777
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84
Q

Abbey of Reims- Saint- Remi

A
  • 6th Century AD in Reims
  • Since 1099 housed the relics of Saint Remi
  • 9th Century- Controlled over 700 domaines (one of the richest in the world)
  • 1991 became a UNESCO world site
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85
Q

Abbey of Saint- Nicaire

A
  • 1231 to the 17th Century under construction
  • Burial Site Of bishops during the Gallo- Roman era
  • Beacame Benedictine in 1060
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86
Q

Other Notable Abbeys

A
  • Saint Pierre in Reims
  • Saint Pierre in Chalons
  • Saint Sauveur In Vertus
  • Saint Basle In Verzy
  • Saint Marie In Avenay
  • Saint Pierre- Saint Paul In Orbais
  • Abbey Of Montieramay
  • Saint Martin In Epernay
  • Notre Dame in Sezanne
  • Saint Denis in Reims
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87
Q

En Foule

A
  • Popular in Medieval Times
  • ‘in a crowd’
  • Burying a shoot in the ground, burying its tip. Tip grows roots.
  • This means vine is close to the parent vine
  • No orderly rows
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88
Q

Why did Ay come to prominence in the middle ages?

A

Synonymous with vin de la Rivierre. Its claim to fame was Fromenteau/ Pinot Gris

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89
Q

How many communes in champagne were making wine in the 12th Century?

A
  1. Epicentres were Reims, Epernay, Chalons- Sur- Marne, Saint- Menehould, Vitry- le- Francois and Sezanne. Extensive plantings in Seine and Aube Valleys. By the 1400s it was 400 communes.
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90
Q

What were the two main wine commerce towns in the Middle Ages?

A

Chalons and Reims

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91
Q

What was a ‘tenure a vintage’?

A

A stipulation that a free man would work the land for 5 years. The property would then be divided between the land owner and the free man- most of the time.

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92
Q

What took place in the 1500s that put neighbour vs neighbour?

A

The Catholic War between Catholics and Protestants. The area was ravaged by famine and plague (1598)

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93
Q

When and where did Pinot Noir make its first appearance?

A

In the 1500s in Ay

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94
Q

What happened in 1649 which meant the cellars of Champagne were pillaged?

A

After the Thirty Year War (1618- 1648), which involved nations and religious freedom. Netherlands had to send mercenaries to bolster local armies.

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95
Q

What took place between 1648- 1653?

A

A conflict between the monarchy and the parliament. It was known as the ‘Fronde’. Troops were stationed in champagne and destroyed the area.

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96
Q

When was Dom Perginon born?

A

Either 1638 or 1639

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97
Q

What was a popular type of wine in the 1600s?

A

Vin Gris (‘grey wine’)- more onion skin or partridge eye than white or red

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98
Q

What was Dom Perignon’s first advance in the late 1600’s?

A

He produced white wine using black skinned grapes. The first Blanc de Noir.

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99
Q

Vin de Goute/ Vin de l’Abaissement?

A
  • Found in the 1600s
  • First juice from pressings
  • Second press called the tailles (cuts)
  • The first and second press were aimed to be done within an hour of one another
  • A third and fourth press occurred
  • The last press was called the Vin de Pressoir. It was the most tannic and hard to take- it was given to servants
  • 1-3 presses were mixed, but other tailles were to harsh to blend
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100
Q

What is broquelet?

A

A wooden plug wrapped in oil soaked hemp: used as bottle seal

101
Q

What was tocane?

A

A pettilant wine produced in Ay in 1600s

102
Q

What 3 things are credited with the change in champagne in the 17th Century?

A
  • Bottles were crafted with uniform necks
  • Cork was reintroduced
  • English invented new manufacturing techniques for glass
103
Q

Who convinced King James the 1st in the 17th Century ti stop using wood powered fires?

A

Sir Robert Mansell, the Admiral of the Royal Navy. Mansell soon retired, became a glassblower and added iron and manganese for even stronger glass.

104
Q

Cork

A
  • 17th Century rediscovered
  • Was used in the 5th Century, but forgotten about during the dark ages
  • Became more uniform when glass blowers found a way to create a neck
  • Spongy and honeycombed, can be inserted easily
  • Regains 98% of its volume within 24 hours
  • Makes an excellent seal, no wine leaks out, no bubbles escape
105
Q

When is it believed the first sparkling wine was produced?

A

Between 1695- 1698

106
Q

Punts and Pontsils

A
  • Hand blown molten glass attached to glass rod
  • Glass blower blows down the shaft and transforms the molten mass attached to the end into a hollow glass balloon
  • A wooden ponsil was used to hold the bottle straight, soft glass received an indent with the ponsil. Called a punt
107
Q

In 1662, Christopher Merritt submitted a paper to the Royal Society of London about?

A

The use of adding sugar and/ or Molasses to sparkling wine so they permanently sparkle- this was the making of second ferment.

108
Q

Did the three Anglo- French wars of the 1600s (1627- 1628, 1666- 1667, 1689- 1697) affect Champagne trade?

A

No, it was often shipped to England with Spanish markings.

109
Q

When did Dom Perignon become the Cellar Master at Hautvilliers?

A

Some time between 1668 and 1670. When he took charge they owned 100 hectares/ 40 acres. He is credited with being a master blender.

110
Q

What was Dom Perignon believed to have been kicked out of St Hilaire in Limoux?

A

Because he fraternised with women and embezeled money. It is believed he took what he learnt there back to Champagne and used it as revenge.

111
Q

What does Frere Pierre mention as Dom Perignon’s achievements in his paper in 1724?

A
  • He was responsible for harvesting during cool hours of the day
  • Promoting several passes through the v/yard at harvest
  • Also acknowledges the shallow champagne press

However sparkling is never mentioned

112
Q

What were some of the Viti and Vini practices found in the 17th Century?

A
  • Racking was used to produce clear wine
  • Gentler handling of grapes
  • Larger vine canopies produce more grapes, lower vines produce lower yeild
113
Q

Breakage?

A

La Casse

114
Q

What was used in the 1700s to help with sparkle and correct flaws?

A

Alum, wine spirit, pigeon dung, honey, cinnamon, Elder flower and/ or milk

115
Q

Ullage

A

The unfiltered space in a bottle or container

116
Q

What sort of bottles were used in the 1700s?

A
  • Square bottles wrapped in willow basketry (bouteilles clisses)
  • Round flagons with long necks which proved difficult for storage and transport
  • They also used apple shaped bottles
  • Then pear shaped bottles (cut back on breakages)
117
Q

What was the decree made in March 8th of 1735?

A

It regarding the size of the bottle. It was decreed to weigh no less than 25 ounces/ 709 grams and hold a pint of Paris measure. It was also for smaller and larger bottles.

118
Q

When was it customary in the 1700s to bottle champagne?

A

During the full moon of March

119
Q

What was champagne served in during the 1700s?

A

Coloured glasses and glasses designed to collect sediment, as it was cloudy and contained yeast lees

120
Q

Red wine was still popular in the late 1700s. What was used to add density?

A

Elderberry juice, cream of tartar and alum. Was endorsed by Chaptal

121
Q

What decree was launched in 1729?

A

The French King decreased the amount of land devoted to v/ yards. He wanted to increase land for other crops. This was appealed and in 1759 it was allowed to be only increased if financial hardship was to be suffered.

122
Q

Did the French Revolution affect the champagne industry?

A

No, it was drunk at Marie Antoinette’s execution. Was still seen as a poor area. Death rate for vignerons was very high.

123
Q

What effected Champagne sales in 1703?

A

The UK signed the Methuen Treaty. This reduced tariffs for the Portuguese. It meant the UK fell in love with port. In 1728 King George the Second band wine to be imported in bottle, also.

124
Q

When did the first Champagne flute appear?

A

1755, but it wasn’t referred to as a flute until the 1800s.

125
Q

What took place between 1803 to 1813?

A

Nepoleon fought battles between Russia, Prussia and Austria. The champenois weren’t disheartened, they thought that the troops would take a taste back to their countries.

126
Q

1850……

A

Red wine production had dropped from 90% to 66%. Champagne was starting to take over.

127
Q

During the first half of the 19th Century………

A

Many German citizens married into champagne families and became citizens.

128
Q

What years were some of the new houses established in the 1800s?

A
  • Perrier- Jouet 1811
  • Billecart- Salmon 1825
  • Mumm Giesle et Cie 1829
  • Renaudin- Bollinger 1829
  • Deutz 1838
  • Krug 1843
  • Pol Roger 1853
  • Wibert et Greno 1836
  • Pommery et Greno 1856
  • Ayala 1860
129
Q

What was an added bonus of the champagne success and wealth?

A

Charity. Epernay and Reims got hospital, old age homes, etc.

130
Q

Champagne Charlie?

A
  • Charles Camille Heidseck, founded the house in 1851
  • Given nickname whilst travelling through USA
  • Was locked up during the Civil War in the South as a spy
  • Released in bad shape and his champagne house was even more debt ridden
131
Q

In the 19th Century they found?

A

That by blending and creating a cuvee they could use reserve wines meaning it was more cost effective

132
Q

When was the first mention sugar being used to complete the cuvee?

A

1821, but added to breakages due to pressure (10- 20% increase)

133
Q

Who wrote the first paper on dosage levels?

A

Jean- Baptiste Francois, a pharmicist from Chalon- sur- Marne. Breakage decreased to 3-8%

134
Q

In 1874 chemistry Professor Edme- James Maumene found what?

A

He tried to correlated measured sugar addition to resulting pressure. Took another decade to work it out. (4 grams of sugar= 1 atms)

135
Q

Was it common practice in the 19th Century to decant bottles?

A

Yes

136
Q

Why is it called disgorgement a la volee (flying disgorgement)?

A

The sediment was collected in the neck, the bottles were neck down in holes on racks that were attached to the walls. The bottles were flipped upright just as the seal was broken to disgorge the sediment.

137
Q

In 1806 Madame Nicole Cliquot Ponsardin worked on……

A

Riddling tables. Perfected in 1818 when Antoine Muller drilled 45 degree holes.

138
Q

What was mentioned in 1884 by Belgian Armand Walford?

A

Disgorgment a la glace (with ice). No waste, but very expensive.

139
Q

What started to take place in the 1850s?

A

Sec styles became popular in the UK and the US

140
Q

What was brut actually originally used for?

A

A newly disgorged champagne

141
Q

What were the preferences of the different export markets in the 1830s?

A

UK: 2-6% (20- 60 g)
US: 10-15% (110- 150g)
German/ French and Austrians: 16- 18% (160- 180g)
Russians: 27.5% to 33%, 275 to 330 g

142
Q

At the end of the 1880s, the sugar decreased…..

A

But the quality of champagne had increased

143
Q

What reached Epernay and Reims in 1854?

A

The railroads

144
Q

In 1820…..

A

Printed labels replaced handwritten cards/ tickets (petits billets de vin)

145
Q

1860……

A
  • Champagne started to appear more and more on labels

- Foil was used to cover corks

146
Q

In the 1870s many producers moved away from ___________?

A

Ficelage (String and cork)

Muselet (Cork and Cage)- means to mussel

147
Q

In 1844 who patented the muscelet?

A

Aldophe Jacquesson from Jacquesson & Fils

148
Q

What happened between 1871 and 1890?

A

Bad vintages had to get grapes from other regions (Aube, Haute- Marne, Burgundy, Loire and the Languedoc)

149
Q

Grandes Marques in the 19th Century?

A

Houses identifying themselves and their growing regions on the label

150
Q

What was the 1891: Madrid Agreement?

A

It was the agreement of marks, it meant that names and marks registered could not be adulterated. Unfortunately not many countries ratified it.

151
Q

1890?

A

Phylloxera arrived in champagne. It was one of the last regions to be struck.

152
Q

What was the society formed in 1905 to fight grapes being used outside of champagne?

A

Federation des Syndicats Viticoles de la Champagne

153
Q

Why were the Aube so angry in 1911 and rioted?

A

They had not been included into the champagne viticole, despite Troyes being the capital of champagne for millennia

154
Q

World War 1

A
  • 1914- 1918: Reims was heavily bombed, cathedral destroyed.
  • Marne: Trench warfare faught for 4 years, over a 90 metre area, 50,000 troops died
  • Winemaking was carried on by women when the war was over the winemaking area still had bomb, barb wire, trenches, etc
  • A lot of vinegrowers moved to the city, because there was no money in it
  • 1920- 1930 the champanois replanted 1,500- 1,700 acres/ 600- 700 ha
155
Q

When was the Aube placed back in the champagne viticole?

A

1927

156
Q

Who helped to revitalise the champagne viticole after WW1?

A

A.V.C (Association Viticole Champenois), they wanted to make sure the area was replanted properly. Introduced proper rootstocks and planted the 3 varieties in their right areas

157
Q

What happened to bottle making in 1936?

A

It had become mechanised. WW1 killed a lot of bottle blowers.

158
Q

In 1935 the _____________ was established?

A

Commission de Chalons. It was to unite all parts of the industry, from bankers to courtiers.

159
Q

What Grande Marque made its appearance in 1937?

A

Moet et Chandon’s Dom Perignon however in 1836 Cristal had been made for Tsar Alexandre II of Russia

160
Q

In the late 1930s what became common for grape growers who could not get enough for grapes?

A

They banded together to form co-ops or started making it themselves. Recoltants manipulants (grower producers) became popular.

161
Q

WW2

A
  • Reims destroyed again as was Chalons- sur- Marne, Vitry- le- Francois
  • 2 million bottles taken in the first few weeks of occupation
162
Q

50 BC- 300 AD

A
  • Rome rules Champagne; first v/yards are planted
  • Durocorotorum (Reims) becomes the capital of the Roman Province of Gallia Belgica and the starting point of four Roman roads
163
Q

451 AD

A

Roman armies defeat Attila the Hun near Chalons- sur Marne in champagne: 200,000 souls lost

164
Q

461 AD

A

The Roman empire fell into decline

165
Q

496 AD

A

Clovis, King of Franks, unties all of Gaul under his leadership and converts to Christianity. He is baptised by Bishop Remi in Reims

166
Q

768 AD

A

Charlemagne (Charles the Great, Charles I) succeeds Pepin the Short as King of the Franks and unites much of Western Europe for the first time since the fall of the Roman Empire

167
Q

800s AD

A

Wines of Champagne have established two names for themselves; vins de la montagne (red) and vins de la riviera (onion skin)

168
Q

842 AD

A

The nation that will become France is divided between Charlemagne’s three grandsons. Champagne and Lorraine are the sites of their power struggles

169
Q

900 AD

A

The Counts of Troyes become the Counts of Champagne and establish the City of Troyes as capital of the Champagne province

170
Q

1100s

A

131 communes within Champagne grow grapes: Merchant fairs take place in Champagne: the champenois develop a successful textile industry

171
Q

1223

A

Louis the VIII crowned in the Cathedral of Reims (and every king thereafter for the next 600 years)

172
Q

1337- 1453

A

100 Years War (between France and England); Champagne is the battle ground

173
Q

1400s

A

400 Communes within Champagne grow grapes

174
Q

1500s

A

Pinot Noir appears in Champagne

175
Q

1531

A

Sparkling wines produced in Limoux, Languedoc using the rural method

176
Q

1600s

A

Vignerons begin to seperate press fractions for qualitative reasons; sparkling wines are accidental occurrences (spring warmth resuscitates yeasts). Champagne vineyards expand from the Vallee de la Marne to encompass the Montagne de Reims

177
Q

1630s

A

Sir Robert Mansell, Admiral in the Royal Navy and glassworks owner, adds iron and manganese to the glassblowing process and crafts the pre- cursor to strong bottle glass or verre anglais

178
Q

1638/ 1639

A

Dom Perignon is born; Champagne produces more still red wine than white; vin gris (onion skin in colour) trending popularity

179
Q

1618- 1648

A

Thirty Years War; France and Germany vie for control of Champagne and Lorraine

180
Q

1648- 1653

A

French monarchy battles its own nobility in a power struggle known as the Fronde; the kings troops are dispatched to Champagne where they pillage and rob the local populace. Instability in the Netherlands results in mercenary troops in Champagne. Sent to protect, they pillage, rape, raid and rob the police.

181
Q

1662

A

A paper authored by Christopher Merret and submitted to the Royal Society in London, details how to add sugar to still wines to render them sparkling.

182
Q

1668/ 1670

A

Dom Perignon becomes cellar master of the Abbey of Hautvillers. He promotes the practice of harvesting during the cool hours of the day and of multiple passes in the vineyard at harvest to select the ripest grapes. He also crafts a pre-meditated blend of grapes and terroirs for a signature cuvee, designs the shallow champagne press to minimise skin contact and makes the first white wine from black grpaes

183
Q

Close of 1600s

A

Bottles are produced with uniform neck openings: cork replaces the wooden plug as a seal (by 1685 in Champagne); Strong bottle glass (verre anglais) is produced in France circa 1700. The term ‘vins de champagne’ is in common use. Racking becomes common practice in the winery; grapes are pressed more gently for better quality juice; vine size is reduced to curtail yields.

184
Q

1695/ 1698

A

First intentionally crafted sparkling wine is produced in Champagne

185
Q

1700s

A

Vineyards expand to encompass the Cotes des Blancs

186
Q

1703

A

England confers most- favoured- nation status to Portugal; port challenges champagne as the trendiest alcoholic beverage in England

187
Q

1710

A

Account books in Champagne record vins por mouser and vins mousseaux

188
Q

1724

A

Mousseaux appears in the Dictionnaire Universel as a word meaning ‘foaming’ or ‘sparkling’

189
Q

1728

A

By royal decree, it becomes legal to sell and transport champagne in bottle in France. King George II of England bans importation of wine in bottles leading to smuggling and adulteration of still champagne (and other wines) to render them sparkling

190
Q

1729

A

Runiart, the first champagne house, is established; King issues a decree to halt vineyard expansion throughout all of France

191
Q

1735

A

Fashioned by royal decree, the offical champagne bottle makes its debut. By decree, it is sealed with a cork that is tied to the bottle with string

192
Q

1755

A

The first champagne (drinking) glass appears in England with a long, conical bowl.

193
Q

1759

A

Vignerons cite ‘economic hardship’ to gain loophole to anti- (vineyard) expansion decree

194
Q

1760

A

Metal wire replaces stain as a way to fasten the champagne cork to the champagne bottle

195
Q

1772

A

The champagne (drinking) glass is now referred to as a flute

196
Q

1788- 1789

A

Devastating winter freeze precipitates a fall- out of marginal champagne producers and low quality vineyards

197
Q

1789

A

French Revolution: approximately 125,000 acres/ 50,000 ha under vine in Champagne- the biggest landowners are the church and the nobility. Chalons-en- Champagne becomes capital of the region of Champagne- Ardenne. Champagne’s production reaches 300,000 bottles by the end of the 18th Century

198
Q

1800s

A

Scientific discoveries are applied to the wine industry. Wines are fined to remove particulates. Wine is moved via pumps. Casks are coded so that their contents could be identified by origin, grape and press fraction. The concept of ‘house style’ is well established as is the proprietary blend. Sediment is collected via changement de tas and horizontal collection racks. Sparkling wines are decanted into a fresh bottle in order to leave the sediment behind. The word flute meaning ‘drinking vessel’ appears in the French dictionary.

199
Q

1803- 1815

A

Napoleonic Wars: battles fought in Champagne. The allied victory parade in Champagne depletes a dirt poor populace

200
Q

1800 to 1850

A

Red Wine Production drops from 90% to 66% of total wine production in Champagne; Germans immigrate to Champagne to seek their fortunes

201
Q

1806

A

Madame Cliquot begins to experiment with a faster way to collect sediment in the neck of the champagne bottle

202
Q

1816

A

Madame Cliquot, together with her Chef de Cave, Antoine Muller, create a horizontal sediment collection table with angled holes to shift the bottle into a vertical position through riddling. Disgorging is a la volee.

203
Q

1820

A

Printed labels replace handwritten labels on bottles of champagne

204
Q

1821

A

The number of champagne houses increases from 10 (at the close of the 18th century) to 100; sugar, mentioned as means to create effervescence, appears in printed instructions

205
Q

1830

A

The Trois Glorieuses, a three- day revolution in which King Charles X (of the House of Bourbon) is replaced by Louis- Phillippe, Duke of Orleans, as ruler of France. A constitutional monarchy is established midst the bloodshed.

206
Q

1830s

A

Sweetened cognac is added to champagne as dosage after decanting or disgorging. Sweet champagne is preferred; it is common practice to serve champagne chilled with dessert. The coupe champagne glass makes its debut.

207
Q

1837

A

Jean- Baptiste Francois, a Chalons- sur- Marne pharmacist, details a sugar dosing formula to capture the bubble via a second fermentation (without breaking the bottle through excess pressure).

208
Q

1840

A

The A- shaped pupitre appears

209
Q

1844

A

The first dodge machines appear; Aldophe Jacquesson invents the wire cage (muselet) to hold the champagne cork in the bottle

210
Q

1850

A

The first sec champagnes appear in response to market demand for a less sweet style of champagne.

211
Q

1854

A

The french railroad reaches Epernay and Reims

212
Q

1856

A

Corks and their strings or wires are covered with tin foil as finishing touch

213
Q

1857

A

Louis Pasteur discovers yeast and links it to fermentation

214
Q

1860

A

The word ‘Champagne’ is now appearing on wine labels; producers begin to recognise the importance of branding their champagnes

215
Q

1870s

A

Champagne bottles, finished with a metal muzzle or cage (muselet), is the norm; 80% of Champagne’s total production is exported

216
Q

1870- 1873

A

Germans occupy Champagne after Napoleon IIIs ill-fated war with Pussia (Franco- Prussian War)

217
Q

1880

A

Muselet can now be attached mechanically

218
Q

1884

A

Armand Walfard, a Belgian, patents a method to disgorge with ice

219
Q

1887

A

Court of Appeals in Angers rules that the word ‘champagne’ can only be used in conjunction with wines produced from that region.

220
Q

1888

A

Phylloxera arrives in Aube and progresses north to the Marne

221
Q

1891

A

Madrid Agreement (Concerning the international Registration of Marks)

222
Q

1900

A

Champagne’s production reaches 28.5 million bottles by the end of the 19th Century; electricity arrives

223
Q

1904

A

The Federation des Syndicats Viticoles de la Champagne is created and campaigns against fraud

224
Q

1908

A

Champagne defines its borders and does not include the Aube; protests and riots in the Aube

225
Q

1911

A

The eschelle des cru is put into place; ‘champagne’ must appear on labels, corks and packing crates by law. Riots over wine fraud; Aube (and other growing areas) granted deuxieme zone appellation

226
Q

1914- 1918

A

WW1, Battle of the Marne. Four years of trench warfare in the heart of Champagne; vineyards destroyed

227
Q

1920s

A

Champagne replants its vineyards with grafted grapevines; reconstruction funded and guided by the Association Viticole Champenoise. Base wines are fermented to dryness as best practice; cultured yeasts added to initiate the second fermentation, corks are treated with paraffin wax. Extra secs and secs become more popular, roses go out of fashion, whites come into vogue. Bottling lines become automated or semi automated. Temperance movements curtail wine exports

228
Q

1927

A

Aube (and other growing areas) loses the stigma of deuxieme zone

229
Q

1930s

A

Great Depression- the number of champagne growers drops from 25,000 to 13,300 grape surplus gives birth to recoltants manipulants and sparkling cooperatives.

230
Q

1936

A

Bottle production is 100% mechanised- no more hand blown glass bottles

231
Q

1937

A

Moet et Chandon introduce the first prestige cuvee: Dom Perignon

232
Q

1939- 1945

A

World War 2: Germany and its Weinfuhrer occupy Champagne resulting in the creation of the Comite Interprofessional du Vin de Champagne (CIVC); crayeres hide French resistance fighters.

233
Q

1950s

A

Farm equipment replaces horse and labor force alike; forklifts appear in wineries. Wooden shipping crates are replaced by cardboard. Fermentations are temperature controlled. 46 million bottles of champagne produced (1958)

234
Q

1960s

A

Many houses introduce special cuvees and prestige cuvees. Producers switch from barrels to fermentation vats. Three- quarters of all champagne produced is consumed in France.

235
Q

1970s

A

Gyropallettes start to replace hand- riddling; 2/3rds of all champagne produced is consumed in France. 175 Million bottles of champagne produced (1970), 217 million bottles produced (1979)

236
Q

1989

A

Madrid Protocol drafted

237
Q

1990

A

286 Million bottles of champagne produced

238
Q

1996

A

Madrid Protocol goes into effect

239
Q

2000

A

Champagne’s total production hits 331 Million bottles; total area under vine 30,396 ha.

240
Q

2015

A

312.5 million bottles of champagne produced.

241
Q

What plan did the 3rd Reich hatch to fund their campaign?

A

Purchase the best French wines and sell them onto the international market

242
Q

Who was the Weinfuhrer of champagne during WW2?

A

Otto Klaebisch, a German sparkling producer. He evicted the owners of Verve Clicquot and set up shop there.

243
Q

What Formed In WW2 and still exists today?

A

The CIVC (Comite Interprofessional Du Vin De Champagne). The Germans got weary of this. They sent many of CIVC to prison camps for their collusion.

244
Q

What was used in champagne to hide the resistance?

A

The Crayeres

245
Q

What is cuvée speciales?

A

Special Cuvee invented in the 60s

246
Q

What is defined as a Grande Marque?

A

A big or famous house that sells internationally

247
Q

What changed in the 60s to 80s?

A

Decreasing use of oak. Cooperages closed down or died off

248
Q

What happened in 1989?

A

The Madrid Agreement was changed to the Madrid Protocol. It was made either for international brands to join.

Champagne Masters (8 decks)

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