Champagne Key People Flashcards
(27 cards)
Who was the first king of France and where did he have his baptism
Clovis I and at the Cathedral Notre Dame de Reims in Reims, France
Who was Dom Perignon and why was he important
The Cellar Master at the Abbey of Hautviller from 1668 /80 - 1715
- Gets credit for being the inventor of Champagne but he was not
- He at best might have been experimenting with trying to trap the sparkling or at best get rid of the sparkling all together
- Wanted to make white wine from black grapes. (a still wine version of blanc de noirs). Which he did achieve
Who was Charles Merret
- British scientist who in 1662 gave his papers entitled “Some Observations concerning the Ordering of Wines” to the Royal Society of London stating that ‘sparkling wine could be made simply by adding sugar and molasses.”
- That would make the wine brisk and sparkling
Who was Madame Clicquot
Madame Barbe Nicole Clicquot - Ponsardin
- Her invention of the pupitre with the help of her cellar master Antoine Muller in 1818, was game changing.
- This invention created the Remuage (riddling) which is the light turning of the bottle on the pupitre to help the yeast move from the base of the bottle to the neck. This process helped create a clear wine
Who is Jean Antoine-Claude-Chapal
French Chemist who created Chaptalization (process of adding sugar to fermented grape must to help increase alcohol content after fermentation)
Who is the founder of Champagne Mercier and when was it founded
Eugene Mericier in 1858
Name 5 of the first German Negociants
1785 - Floerns - Louis - Heidsciek - Piper Heidsciek
1827 Jacobus Gottlieb and Phillip Mumm - G.H Mumm
1829 - Jacques Bollinger (Hennequin de Villermont and Paul Renaudin - Co - Founders) - Bollinger
1838 William Deutz - (Pierre -Hubert Geldermann - Co-Founder) - Deutz
1843 - Joseph Krug - Krug
Who was Bishop Remi
The spiritual leader of Reims during the late 5th Century
- He wanted to convert Clovis to Christianity
- He prayed over a cask of local wine and told Clovis ‘ as long as there is wine in the barrel, Clovis would be victorious.
- The cask never ran dry and Clovis paraded through Reims with victory
- Due to this he was canonized as Saint Remi
What are some facts about the Abby Saint - Pierre of Hautvillers
- founded in 650, by the archbishop of Reims, Saint Nivard
- near the city of Epernay
- Dom Perignon was cellar master here from 1668/70 thru 1715
- By 1636 the abbey owned 100 acres of vines
What are some facts about Abbey Saint Thierry
- Founded around 500 AD, near Reims by Thierry a disciple of Saint Remi
- Was destroyed by 1777
What are some facts about Abbey Reims -Saint Remi
- founded in the 6th century AD in Reims
- houses the relic of Saint Remi since 1099
- Joined the UNESCO World Heritage Site in 1991
What are some facts about Abbey Saint - Nicaise
- Founded in 1231
- Took a long time to construct. From 1231 to the 17th Century
What year was Dom Perignon born
1638 or 1639 (sources differ on the date)
Who was Sir Robert Mansell
- An Admiral in the Royal Navy
- Created the recipe to what would be the precurser to the common bottle glass
- he added irons and manganese to the glassblowing process
What were some of the most famous negociants’ established in the 18th Century
1729 - Ruinart
1743 - Moet
1760 - Lanson and Delamotte
1772 - Veuve - Clicquot
1776 - Roederer
1785 - Heidsieck (later seperating into Heidsieck and Co and Piper Heidsieck)
In 1816 Andre Jullien attempted to detail all the wines produced in the world. What was writing called
Topographie de Tous les Vignobles Connus - (Topography of All the Known Vineyards)
Who were some of the new champagne houses established in the 19th Century
1811 - Perrier - Jouet
1825 - Billecart - Salmon
1825 - Joseph Perrier
1827 - G.H - Mumm (Mumm Giesler et Cie)
1829 - Renaudin - Bollinger
1838 - Deutz
1843 - Krug
1853 - Pol Roger
1856 - Pommery et Greno (was originally established as Wibert er Greno)
1860 - Ayala
Champagne Charles Heidsieck was founded
1851
What pharmacist solved the dilemma behind how much residual sugar is left in the wine after the first fermentation and how much more to add to deliver maximum sparkle with minimal breakage
Jean Baptiste Francois of Chalons-sur-Marne
- Wrote paper in 1837 detailing his dosing formula
- Paper stated that “Breakage dropped 3-8%
- Also was called Reduction Francois
In 1874 what was chemistry professor Edme-Jules Maumene focus
Wine’s ability to absorb carbon dioxide.
- The goal was to directly correlate measured sugar addition to resulting atmospheres of pressure
What two scientist discovered the link between yeast and fermentation as well as how yeast is effected by temperature
Louis Pasteur - link between yeast and fermentation
Charles Cagniard de la Tour - How yeast is effected by temperature
What French chemist discovered how temperature has an effect on the increase or decrease of gas pressure
Joseph Louis Gay - Lussac
What French chemist found a way to measure alcohol content
Joseph Louis Gay Lussac
What chemist discovered the gleuco-oenometer. This was a way to measure residual sugar
Antoine - Alexis Cadet de Vaux
