Champagne Theory 1 Flashcards
(498 cards)
1
Q
Champagne - What is the origin of the word “Champagne”?
A
From the Latin “campania,” originally used for the rolling countryside north of Rome.
2
Q
Champagne - the two broad geographical zones
A
Into Champagne Pouilleuse (cereal plains) and Champagne Viticole (vineyard area).
3
Q
Which region of the world was the first to produce sparkling wine in any quantity?
A
Champagne.
4
Q
Champagne - How much of the world’s sparkling wine does Champagne produce today?
A
Less than one bottle in twelve.
5
Q
Champagne - Why was Champagne historically prosperous?
A
It was at the crossroads of major north–south and east–west trade routes.
6
Q
Champagne - When is the earliest serious record of viticulture in Champagne?
A
During the 5th century CE, around the time of Saint Rémi.
7
Q
Champagne - Which institution played a major role in Champagne’s early viticulture?
A
The Abbey of Hautvillers, led by Dom Pérignon.
8
Q
Champagne - Which early villages were renowned for wine quality in Champagne?
A
Bouzy, Verzenay, Aÿ, and Épernay.
9
Q
Champagne - What was Dom Pérignon’s contribution to Champagne?
A
He improved viticulture and winemaking at Hautvillers in the late 17th century.
10
Q
Champagne - Where was sparkling Champagne first enjoyed and popularized?
A
In London society, encouraged by Marquis de St-Évremond.
11
Q
Champagne - Why did early sparkling wines often explode in the bottle?
A
Weak bottles couldn’t withstand the pressure of secondary fermentation.
12
Q
Champagne - What innovation did Veuve Clicquot introduce?
A
The use of pupitres for remuage (riddling).
13
Q
Champagne - Who helped Champagne producers control the second fermentation?
A
Jean-Baptiste François, who calculated the precise sugar dosage.
14
Q
Champagne - What major development occurred in Champagne in the early 19th century?
A
The modern sparkling wine industry was established.
15
Q
Champagne - Which foreign entrepreneurs helped shape Champagne commerce?
A
Krug, Bollinger, and Roederer from the Rhineland.
16
Q
Champagne - What major export market collapsed in 1917 for Champagne?
A
Russia.
17
Q
Champagne - What caused the Champagne riots in 1911?
A
The exclusion of the Aube from the initial delimitation of the Champagne region.
18
Q
Champagne - What is the CIVC and when was it founded?
A
Comité Interprofessionnel du Vin de Champagne, founded in 1941.
19
Q
Champagne - What peak did Champagne production reach in 2007?
A
Nearly 340 million bottles.
20
Q
Champagne - How does domestic Champagne consumption compare to exports?
A
France consumes about half; brands dominate in exports.
21
Q
Champagne - How much of the domestic Champagne market is controlled by growers and co-ops?
A
Nearly half.
22
Q
Champagne - What role do co-operatives play in Champagne?
A
They press grapes, produce base wine, and sell under their own or RC-labeled brands.
23
Q
Champagne - What company dominates the Champagne industry today?
A
LVMH, formed through Moët’s acquisition of Mercier and Ruinart.
24
Q
Champagne - What market shift occurred in Champagne in 1990?
A
Pricing control moved from the CIVC to direct buyer-grower negotiations.
25
Champagne - When was the Champagne region legally defined?
1927
26
Champagne - What is the total vineyard area of Champagne as of 2020?
Approximately 34,300 ha (84,750 acres)
27
Champagne - What are the five major subregions of Champagne?
Vallée de la Marne, Montagne de Reims, Côte des Blancs, Côte de Sézanne, Côte des Bar (Aube)
28
Champagne - What percentage of Champagne vineyard land is in the Marne?
0.66
29
Champagne - How many growers own the majority of Champagne vineyards?
About 16,000 growers
30
Champagne - What is the bedrock of most of the Champagne region?
Late Cretaceous chalk
31
Champagne - What type of soil characterizes the Côte des Bar?
Kimmeridgian marl and limestone
32
Champagne - Why is blending important in Champagne production?
To mitigate annual variability due to northern climate and poor soils
33
Champagne - What were "cendres noirs"?
Natural compost used as fertilizer in Champagne vineyards
34
Champagne - What was controversially used as fertilizer in Champagne until the 1990s?
Finely ground household rubbish from Reims or Paris
35
Champagne - What system was introduced in 1911 to classify village-level grape prices?
Échelle des Crus
36
Champagne - How many Grand Cru villages are there in Champagne?
17
37
Champagne - How many Premier Cru villages are there in Champagne?
42
38
Champagne - What are the three major grape varieties in Champagne?
Pinot Noir, Pinot Meunier, Chardonnay
39
Champagne - Which grape is most associated with Montagne de Reims and Côte des Bar?
Pinot Noir
40
Champagne - Which grape is dominant in Côte des Blancs?
Chardonnay
41
Champagne - Which grape is most widely planted in Vallée de la Marne?
Pinot Meunier
42
Champagne - What is Chardonnay’s contribution to Champagne blends?
Austerity and age-worthiness
43
Champagne - What is Pinot Meunier valued for in Champagne?
Early-maturing fruit and richness
44
Champagne - What are the four rare grape varieties still permitted in Champagne?
Pinot Blanc, Pinot Gris, Arbane, Petit Meslier
45
Champagne - What percentage of total Champagne plantings are the four rare varieties?
Less than 0.3%
46
Champagne - How much has yield in Champagne increased since the 1940s?
From ~3,670 kg/ha to a fixed base of 10,400 kg/ha
47
Champagne - What is the EU max yield for Champagne?
15,500 kg/ha
48
Champagne - How many kg of grapes are required to produce 102 liters of juice since 1992?
160 kg
49
Champagne - What is the current max yield per hectare in Champagne?
65 hl/ha
50
Champagne - What is the average lifespan before replanting a Champagne vine?
25–30 years
51
Champagne - When are grapes typically harvested in Champagne?
In September (increasingly earlier due to climate change)
52
Champagne - What is the minimum potential alcohol required for Champagne harvest?
Set annually; may be as low as 8%
53
Champagne - What is the typical final alcohol content of Champagne?
About 12.5%
54
Champagne - What process may be used to boost alcohol before second fermentation?
Chaptalization
55
Champagne - What is a marc in Champagne pressing?
A marc is 4,000 kg of grapes, the traditional unit for pressing.
56
Champagne - What type of press is traditionally used in Champagne?
Vertical basket press, often Coquard-style.
57
Champagne - How much juice was traditionally extracted from one marc?
2,666 L: 2,050 L cuvée, 410 L premières tailles, 206 L deuxièmes tailles.
58
Champagne - What is the current allowed yield per marc in Champagne?
2,550 L
59
Champagne - What portion of the pressing was abolished under new rules?
Deuxièmes tailles
60
Champagne - How long is Champagne must typically allowed to settle?
12–48 hours at low temperature
61
Champagne - What vessel is most commonly used for fermenting base wines?
Stainless steel vats (50–1,200 hL)
62
Champagne - What is the temperature range for Champagne fermentation?
12–25 °C (54–77 °F)
63
Champagne - What are vins clairs?
Base wines produced after alcoholic fermentation
64
Champagne - What is malolactic conversion in Champagne?
A common but not universal secondary fermentation for vins clairs
65
Champagne - What is the role of a chef de cave in blending?
To blend wines from multiple villages, vintages, and varieties
66
Champagne - How many different villages may be used in a major house blend?
Up to 200
67
Champagne - What are vins de réserve in Champagne?
Reserve wines from previous vintages used in blending
68
Champagne - What is added before tirage to initiate second fermentation?
Liqueur de tirage (wine, sugar, and yeast)
69
Champagne - How are bottles sealed during tirage?
Plastic-lined crown cap
70
Champagne - What is the final sugar addition before corking called?
Dosage
71
Champagne - What are the styles of Champagne based on grape color?
Blanc de blancs (Chardonnay only), blanc de noirs (black grapes only)
72
Champagne - How is rosé Champagne typically produced?
Either by blending red wine into the base or limited skin contact
73
Champagne - What is a vintage Champagne?
A wine made from a single declared vintage, often higher quality
74
Champagne - What is a prestige cuvée in Champagne?
A luxury Champagne, often vintage-dated, expressing house style
75
Champagne - What is the residual sugar limit for Brut Champagne?
12 g/L
76
Champagne - What term is used for Champagne with less than 6 g/L of sugar?
Extra Brut
77
Champagne - What are synonyms for Champagne with under 3 g/L RS and no dosage?
Brut Nature, Non Dosé, Zéro Dosage
78
Champagne - Why are Brut Nature styles increasing in popularity?
Warmer vintages increase grape maturity
79
Champagne - What is a concern about undosed Champagnes?
Lack of Maillard reaction and potential imbalance
80
Champagne - What does NM on a Champagne label stand for?
Négociant-Manipulant (a major house or firm)
81
Champagne - What does RM on a Champagne label stand for?
Récoltant-Manipulant (grower-producer)
82
Champagne - What does CM on a Champagne label stand for?
Coopérative de Manipulation (a co-op winery)
83
Champagne - What does RC on a Champagne label stand for?
Récoltant-Coopérateur (grower selling co-op-made wine)
84
Champagne - What does MA on a Champagne label stand for?
Marque d’Acheteur (buyer’s own brand)
85
Champagne - What does SR on a Champagne label stand for?
Société de Récoltant (rare family-owned grower company)
86
Champagne - What does R on a Champagne label stand for?
Récoltant (very rare small-scale grower bottling)
87
Champagne - What is the significance of a disgorgement date?
Indicates when lees were removed; affects wine character
88
Champagne - What does R.D. mean on Bollinger Champagne?
Recently Disgorged
89
Champagne - What does D.T. mean on Jacquesson Champagne?
Dégorgement Tardif (late disgorged)
90
Champagne - What are the two still wine AOPs in Champagne?
Coteaux Champenois and Rosé des Riceys
91
Champagne - What is Ratafia de Champagne?
A local fortified wine made from unfermented grape must and spirit
92
Champagne - Total vineyard area?
35,208 hectares
93
Champagne - What percentage of France’s wine revenue does Champagne bring in?
0.2
94
Champagne - What percentage of French vineyard land is in Champagne?
0.04
95
Champagne - How many landowners are there in Champagne’s AOC?
Over 36,000
96
Champagne - What percentage of Champagne landowners own less than 1 hectare?
0.56
97
Champagne - Why is Champagne's climate the most important terroir factor?
It allows grapes to ripen with low ABV and high acidity ideal for bottle fermentation
98
Champagne - How does Champagne’s climate affect base wine structure?
It creates lean, crisp wines with high acidity that support autolytic development
99
Champagne - Which factor is considered secondary to climate in defining Champagne terroir?
Soil, especially chalk
100
How far is Champagne located from the UK?
Approximately 300 km (185 miles) southeast
101
What are the five departments with vineyards in Champagne?
Marne, Aube, Aisne, Haute-Marne, Seine-et-Marne
102
What percentage of Champagne vineyards are in Marne?
66%
103
What percentage of Champagne vineyards are in Aube?
23%
104
What percentage of Champagne vineyards are in Aisne?
10%
105
What percentage of Champagne vineyards are in Seine-et-Marne?
1%
106
What percentage of Champagne vineyards are in Haute-Marne?
0.00%
107
What are the three zones of the Champagne appellation?
Zone de l’élaboration, zone de production, zone parcellaire de production de raisins
108
What is the zone de l’élaboration?
Area where vinification can legally occur; includes 637 communes but is largely unplantable
109
What is the zone de production?
Includes villages where vines may be cultivated; 319 communes across ~300,000 ha
110
What is the zone parcellaire de production de raisins?
Delimited viticultural parcels totaling 35,208 ha (33,828 ha in production in 2019)
111
What type of chalk is commonly found on the slopes and aids in heat retention and drainage?
Belemnite chalk (from fossilized cephalopods)
112
What type of chalk is found in flatter valley vineyards in smaller amounts?
Micraster chalk (from extinct sea urchins)
113
What soil dominates the Aube?
Clay
114
What is the average annual vineyard loss in Champagne due to frost or hail?
5%
115
What weather challenge complicates flowering and disease control?
Atlantic-driven rain
116
What percent of Champagne’s wines are non-vintage?
85–90%
117
What economic strategy allows Champagne to produce consistently despite challenging climate?
Storing wine in plentiful years and blending vintages
118
How has Champagne’s mean growing season temperature changed since the 1950s–1980s?
Risen from 14.3°C to 16.6°C
119
How many hours of sunshine did Champagne average in the late 1970s?
1,537 hours annually
120
What latitude does Champagne lie on?
Between the 48th and 49th parallels
121
What two climatic influences shape Champagne’s weather?
Atlantic Ocean (oceanic) and European landmass (continental)
122
What weather pattern often causes prolonged rain during harvest?
Strong Atlantic low-pressure systems or weak European high-pressure systems
123
When does the Atlantic hurricane season peak, overlapping with Champagne harvest?
Mid-August to late October
124
Why is diurnal shift important in sparkling wine regions?
It preserves acidity
125
What is the typical diurnal shift during a September/October harvest?
10–15°C (18–27°F)
126
What is the typical diurnal shift during an August harvest?
5°C (9°F)
127
When was the first August harvest in Champagne’s history?
2003
128
How many August harvests have occurred since 2003?
At least five
129
What impact does a low diurnal shift in August have on ripening?
Metabolism continues and acids plummet
130
Which grape is the parent or ancestor of more than 80 varieties and part of Champagne’s genetic history?
Gouais Blanc
131
Which two grapes did Gouais Blanc naturally cross to create Chardonnay and Petit Meslier?
Pinot Noir (for Chardonnay), Savagnin Blanc (for Petit Meslier)
132
Where is Gouais Blanc still grown today?
Switzerland (as Gwäss) and Piedmont, Italy (as Preveiral or Liseiret)
133
What organization began clonal research in the 1960s and why?
The Comité Interprofessionnel du Vin de Champagne (CIVC) began clonal research to develop frost-resistant Pinot Noir clones for replanting Meunier vineyards in the Marne Valley.
134
When did the CIVC initiate a clonal program for Meunier?
In the 1980s, after recognizing Meunier as essential to Champagne's identity.
135
Why are top Burgundian clones seldom recommended for Champagne?
Because still wine clones favor phenolic richness and higher alcohol, while Champagne clones require low phenolics, high acidity, and low alcohol.
136
What traits are sought in Pinot Noir clones for sparkling wine production?
Low phenolics, minimal color, high acidity, and low potential alcohol.
137
What historical legislation authorized Pinot varieties but omitted Chardonnay?
The law of July 27, 1927, which listed "les diverses variétés de pinot, l’arbanne, le petit meslier."
138
When was Chardonnay first explicitly mentioned in Champagne legislation?
1978, in laws modifying pruning methods.
139
Why was Chardonnay historically omitted from official variety lists?
It was considered a "Pinot" and often referred to as Pinot Chardonnay, included under “diverses variétés de pinot.”
140
What is the genetic parentage of Chardonnay?
49% Pinot Noir, 17% Gouais Blanc.
141
Why is planting a single clone in a vineyard discouraged?
Lack of genetic diversity increases disease vulnerability and removes insurance against yield/quality fluctuations.
142
How many hectares of Chardonnay are planted in Champagne?
10,414 ha (30.3%)
143
What historical names has Chardonnay been known by in Champagne?
Pinot Chardonnay, Pineau Chardonnet.
144
What is the significance of Pinot Blanc Vrai in Champagne?
Pinot Blanc was confused with Chardonnay, leading to the distinction as "Vrai" (true Pinot Blanc).
145
What distinguishes Chardonnay buds in the vineyard?
Fluffy white buds with gold edging; earliest to bud burst.
146
What is the classic region for Chardonnay in Champagne?
The Côte des Blancs.
147
Describe the style of Chardonnay from Cramant.
Floral.
148
Describe the style of Chardonnay from Le Mesnil.
Intensely mineral.
149
What villages in Montagne de Reims produce top Chardonnay?
Trépail and Villers-Marmery.
150
What distinguishes Montagne de Reims Chardonnay?
More emphatic minerality, more body and structure, less chalky than Côte des Blancs.
151
What is the character of Chardonnay from the Côte de Sézanne?
More overt, but can be very fine with careful selection.
152
What is the character of Chardonnay from Monts de Berru?
Light and delicate.
153
What is the character of Chardonnay from Vitryat?
Light with minerality.
154
What are aging characteristics of Chardonnay in Champagne?
Longest lived; maintains freshness; develops toast; linear, tapering, creamy finish.
155
How many Chardonnay clones are authorized in Champagne?
31
156
How many hectares of Pinot Noir are planted in Champagne?
13,163 ha (38.3%)
157
What historical names has Pinot Noir had in Champagne?
Plant Doré, Morillon, Noirien, Auvernat.
158
How does Pinot Noir age in bottle compared to Chardonnay?
More oxidative; less fresh; arguably more mineral and complex.
159
Why are Pinot Noir vintages less common than Chardonnay vintages?
Pinot Noir is harder to ripen and only excels in top years.
160
Are all blanc de noirs made from pure Pinot Noir?
No; many are blends of Pinot Noir and Meunier.
161
How many Pinot Noir clones are authorized in Champagne?
43
162
How many Pinot Noir clones are cataloged in France?
Almost 800, stored in Alsace, Burgundy, and Champagne.
163
How many hectares of Meunier are planted in Champagne?
10,688 ha (31.1%)
164
What type of mutation is Meunier and how does it relate to Pinot Noir?
Meunier is a mutation of Pinot Noir, like Pinot Blanc and Pinot Gris.
165
What is the origin of the name “Meunier”?
It means “miller” in French, referencing the flour-dusted underside of its leaves.
166
What makes Meunier more resistant to rot than Pinot Noir?
It has looser clusters and slightly larger berries.
167
What is the general profile of wines made from Meunier?
Fruity, attractive, and easy to drink but typically less deep, elegant, and persistent than Pinot Noir.
168
Why is Meunier commonly used in nonvintage cuvées?
It peaks earlier and fades more quickly than Chardonnay or Pinot Noir.
169
In which villages can Meunier show outstanding character and longevity?
Sainte-Gemme, Leuvrigny, and Hautvillers.
170
Are most blanc de noirs pure Meunier?
No; few are.
171
How many Meunier clones are allowed in Champagne?
14
172
What four ancient varieties are still grown in Champagne?
Arbanne, Fromenteau (Pinot Gris), Petit Meslier, Pinot Blanc.
173
What is the combined vineyard area of Champagne’s ancient varieties?
103 ha (0.3% of Champagne's vineyard area).
174
Where was Arbanne historically cultivated and when was it revived?
Les Riceys; revived in 1952 by Lucien Moutard.
175
What is a unique sensory trait of Arbanne in blends?
It has a distinct aroma recognizable even in a blend.
176
Where is Arbanne grown today?
Bligny, Buxeuil, Chamery, Charly-sur-Marne, Chavot-Courcourt, Jouy-lès-Reims, Les Riceys, Oeuilly, Urville, Venteuil.
177
Name two producers of pure Arbanne cuvées.
Olivier Horiot (Arbane Pure), Moutard (Cépage Arbane).
178
What is Fromenteau and what is its synonym?
A direct mutation of Pinot Noir; also known as Pinot Gris.
179
What region helped make Fromenteau famous in the 17th century?
Sillery, under Nicolas Brûlart.
180
Where is Fromenteau grown today?
Chamery, Chavot-Courcourt, Crouttes-sur-Marne, Jouy-lès-Reims, Les Riceys, Urville, Verzy.
181
Name two producers of pure Fromenteau cuvées.
Dérot-Delugny (Cuvée des Fondateurs), Drappier (Trop M’en Faut).
182
What are the parents of Petit Meslier?
Gouais Blanc × Savagnin Blanc.
183
Why was Petit Meslier historically valued in blends?
For increasing acidity and lowering alcohol.
184
Who revived Petit Meslier and where?
The Chiquet family in Corne Bautray, Dizy.
185
Where is Petit Meslier grown today?
Bligny, Buxeuil, Chamery, Charly-sur-Marne, Chavot-Courcourt, Gyé-sur-Seine, Jouy-lès-Reims, Les Riceys, Oeuilly, Urville, Venteuil.
186
Name two producers of pure Petit Meslier cuvées.
Laherte Frères (Petit Meslier), Duval-Leroy (formerly Authentis).
187
What is the appearance of Petit Meslier berries?
Small, round, dark yellow.
188
What flavor can Petit Meslier express when ripe?
Resinous.
189
Where was Pinot Blanc historically concentrated in Champagne?
Côte des Blancs
190
Which villages built their early reputations on Pinot Blanc rather than Chardonnay?
Le Mesnil and Chouilly
191
What challenge do producers face when working with Pinot Blanc?
It can be easily overwhelmed by oak and bâtonnage.
192
What might the challenge with Pinot Blanc reflect more than grape quality?
The skill of the winemaking.
193
Where is Pinot Blanc grown in Champagne today?
Bligny, Buxeuil, Celles-sur-Ource, Charly-sur-Marne, Chavot-Courcourt, Landreville, Les Riceys, Oeuilly, Polisot, Urville
194
Name three producers who grow Pinot Blanc in Champagne.
Cédric Bouchard, Drappier, Laherte Frères (among others)
195
Name three pure Pinot Blanc cuvées from Champagne.
Roses de Jeanne La Bolorée (Cédric Bouchard), Colas Robin (Piollot), L’Originale (Pierre Gerbais)
196
What are two more pure Pinot Blanc cuvées?
Cuvée des Lys (Philippe Fontaine), Cuvée Heritage (Emmanuel Tassin)
197
Name two additional pure Pinot Blanc cuvées from Champagne.
Le Champ du Clos (Charles Dufour), Pinot Blanc Extra Brut (Chassenay d’Arce)
198
How many hectares and villages were in the Champagne AOC in 1927?
46,000 hectares, 407 villages
199
How many hectares and villages were in the Champagne AOC in 1951?
34,000 hectares, 302 villages
200
How many hectares and villages were in the Champagne AOC in 2019?
34,267 hectares, 319 villages
201
What are the four main Champagne producing districts?
Montagne de Reims, Côte des Blancs, Marne Valley, Côte des Bar
202
What are the four lesser-known Champagne producing districts?
Coteaux du Morin, Côte de Sézanne, Vitryat, Montgueux
203
Which three central districts are home to Champagne’s larger négociants and famous growers?
Montagne de Reims, Côte des Blancs, Marne Valley
204
Which Champagne district is increasingly gaining recognition for quality due to young growers?
Côte des Bar
205
What is the Champagne AOC vineyard area and village count for Montagne de Reims (2018)?
7,989 hectares, 94 villages
206
What are the subdistricts of Montagne de Reims?
Grande Montagne, Massif de Saint-Thierry, Monts de Berru, Ardre Valley, Vesle Valley, City of Reims
207
What is the Champagne AOC area and village count for Grande Montagne (2018)?
4,055 hectares, 21 villages
208
What is the dominant grape variety of the Grande Montagne?
Pinot Noir
209
How many grand cru villages are in the Grande Montagne?
10
210
Name three grand cru villages of the Grande Montagne.
Ambonnay, Bouzy, Verzenay
## Footnote
Others: Beaumont-sur-Vesle, Louvois, Mailly-Champagne, Puisieulx, Sillery, Tours-sur-Marne, Verzy
211
How many premiers crus are in the Grande Montagne?
12
212
Name three premiers crus of the Grande Montagne.
Ludes, Rilly-la-Montagne, Trépail
## Footnote
Others: Billy-le-Grand, Chigny-les-Roses, Montbré, Taissy, Tauxières-Mutry, Trois Puits, Vaudemanges, Villers-Allerand, Villers-Marmery
213
What are the three microzones of the Grande Montagne?
Northern Montagne, Eastern Montagne, Southern Montagne
214
What is unique about the Northern Montagne’s north-facing slopes?
They benefit from thermal air currents that prevent frost and slow ripening evenly.
215
What is the effect of the Montagne’s “thermal blanket” on the vines?
It protects vines on upper slopes by drawing warm air upward and allowing cold air to settle in dips.
216
What visual cue in autumn reveals cold air dips on the Montagne de Reims?
Vines in cold pockets change leaf color earlier, showing autumnal browning.
217
How does frost impact the Grande Montagne’s varied slopes?
Cold
218
What soil and aspect distinctions make Verzy a transitional village in the Eastern Montagne?
It has diverse soils and opposing aspects, separating it from the more definitive Chardonnay villages of the Eastern Montagne.
219
What training system is commonly used for Pinot Noir in the Northern Montagne?
Cordon de Royat
220
What training system is preferred for Chardonnay in the Eastern Montagne?
Chablis system
221
What villages are classic examples of Chardonnay from the Eastern Montagne?
Trépail (91% Chardonnay), Villers-Marmery (98% Chardonnay)
222
How do the Chardonnay wines from the Eastern Montagne differ from those of the Côte des Blancs?
They are viewed as a different but equally ageworthy classic style—less chalky, possibly more structured.
223
What two villages dominate the sun-drenched slopes of the Southern Montagne?
Bouzy and Ambonnay
224
What grand cru village borders the Marne River yet is part of Montagne de Reims?
Tours-sur-Marne
225
What is the chalk content comparison between Southern Montagne and Verzenay in the Northern Montagne?
Southern Montagne: 93% chalk; Verzenay: 59% chalk
226
What are the key topsoil types of the Grande Montagne?
Loess drift from sandy/clayey lignite, chalk rubble, clayey colluvium, boulder clay on mid-slopes, marlstone on upper slopes
227
What geological feature does the Moulin de Verzenay sit on?
A vast outcrop of sandy limestone, not chalk
228
What is the total AOC area and village count of Massif de Saint-Thierry (2018)?
1,002 hectares, 17 villages
229
How is the Massif de Saint-Thierry geologically different from the Petite Montagne?
It is a detached cuesta with calcareous sand and Lutetian limestone, not chalk.
230
What vineyard built the historical reputation of the Massif de Saint-Thierry?
Clos de Saint-Thierry (vin rouge)
231
What is the Champagne AOC area and village count for Monts de Berru (2018)?
373 hectares, 5 villages
232
What is the dominant grape variety of the Monts de Berru and Moronvilliers outcrop?
Chardonnay
233
What is unique about Pontfaverger-Moronvilliers and Selles in Monts de Berru?
Pontfaverger-Moronvilliers is planted exclusively to Chardonnay; Selles is mostly Meunier, with Moët trialing Chardonnay.
234
What is the AOC area and village count for the Ardre Valley, Vesle Valley, and City of Reims (2018)?
2,558 hectares, 51 villages
235
What is the dominant grape variety of the Ardre Valley?
Meunier
236
What is the finest site in the Ardre Valley?
Southwest-facing slope of Courmas
237
What is the core zone of the Petite Montagne subdistrict?
From Vrigny to Sermiers
238
What is the historical grape variety of the Petite Montagne?
Meunier
239
How do the vineyards of the Vesle Valley compare to the Ardre Valley?
Even more disparate and harder to delineate
240
What is the total vineyard area within the city limits of Reims?
54 hectares
241
What is the name of the clos owned by Pommery in Reims?
Clos Pompadour
242
What is the name of the clos owned by Lanson in Reims?
Clos Lanson
243
What is the total Champagne AOC vineyard area and village count for the Marne Valley (2018)?
12,131 hectares, 104 villages
244
What are the six subdistricts of the Marne Valley?
Grande Vallée, Région d’Épernay, Terroir de Condé, Western Marne Valley, Right Bank, Left Bank
245
What is the dominant grape variety of the Marne Valley?
Meunier
246
How does the Marne River flow through Champagne?
Enters at Vitryat in the east, flows north to Châlons, then west through Champagne, exiting at Saâcy-sur-Marne
247
Which bank of the Marne River has a southern aspect?
Right bank
248
Which bank of the Marne River has a northern aspect?
Left bank
249
What is the dominant topsoil of the Marne Valley?
A colluvial mix of marl, lignite, sandy loam, and clay
250
Where is belemnite chalk found in the Marne Valley?
On higher ground away from the river
251
What happens to chalk outcrops west of Vauciennes and Damery?
They narrow and disappear before Troissy and Châtillon-sur-Marne
252
What is the AOC size and village count of the Grande Vallée (2018)?
1,945 hectares, 12 villages
253
What grand cru is located in the Grande Vallée?
Aÿ-Champagne
254
Which village in the Grande Vallée is often considered grand cru quality despite being a premier cru?
Mareuil-sur-Aÿ
255
What was the first-ever single-vineyard Champagne?
Philipponnat Clos des Goisses from Mareuil-sur-Aÿ
256
What is the most famous property in the Région d’Épernay?
Taittinger's Château de la Marquetterie at Pierry
257
What is unique about the vineyard plots of La Marquetterie?
Alternating plots of black and white grapes due to soil variation
258
What are the typical soils of the Région d’Épernay?
Similar to Côte des Blancs but with added sand and clay
259
What is the AOC size and village count of the Terroir de Condé (2018)?
732 hectares, 4 villages
260
What is unusual about the village composition of Terroir de Condé?
Only Baulne-en-Brie is in the canton of Condé-en-Brie; others are on the opposite bank
261
What is the AOC size and village count of the Western Marne Valley (2018)?
2,682 hectares, 38 villages
262
What department contains all vineyards of the Western Marne Valley?
Aisne (Champagne Axonais)
263
What are the dominant soils of the Western Marne Valley?
Equal amounts of calcareous clay and sand
264
What grape variety performs best in the Western Marne Valley?
Meunier
265
What is the AOC size and village count of the Right Bank (2018)?
3,063 hectares, 24 villages
266
What village in the Right Bank is regarded for top-quality Meunier?
Sainte-Gemme
267
What is the chalk content of the Right Bank?
Only 8%, with sand, marl, and clay dominating
268
What is the AOC size and village count of the Left Bank (2018)?
2,440 hectares, 15 villages
269
How does the chalk content of the Left Bank compare to the Right Bank?
Twice as much chalk as the Right Bank
270
What village in the Left Bank has a strong Meunier reputation?
Leuvrigny
271
What tributary defines the southern border of the Left Bank vineyards?
The Surmelin River
272
What are three key Meunier villages in the Surmelin Valley?
Celles-lés-Condé, Connigis, Le Breuil
273
What is the AOC size and village count of the Côte des Blancs (2018)?
3,187 hectares, 10 villages
274
What five subregions fall under the broader Côte des Blancs area?
Côte des Blancs, Montgueux, Côte de Sézanne, Coteaux du Morin, Vitryat
275
Why is the Côte des Blancs named as such?
Because of its almost exclusive cultivation of Chardonnay
276
Where are the finest Chardonnay wines of the Côte des Blancs produced?
Between and including Cramant and Le Mesnil-sur-Oger
277
How do Chardonnay wines from Cramant and Avize typically express themselves?
Most floral and citrus-driven of Côte des Blancs
278
How do the wines of Oger and Le Mesnil-sur-Oger differ from the northern villages?
They show the greatest minerality and aging potential
279
What viticultural issue is the Côte des Blancs notorious for?
Extremely high and sometimes illegal yields
280
How does Chardonnay from Côte des Blancs compare to Pinot Noir in sugar and acid?
It usually has more sugar and higher acidity despite higher yields
281
Which six grands crus are found in the Côte des Blancs?
Avize, Chouilly, Cramant, Le Mesnil-sur-Oger, Oger, Oiry
282
Which four premiers crus are in the Côte des Blancs?
Bergères-lès-Vertus, Cuis, Grauves, Vertus
283
What characterizes the topsoil of the Côte des Blancs?
Thin sandy-clay rich in lignite
284
What is the chalk type found in Côte des Blancs?
Belemnite chalk, less dense than Montagne de Reims
285
Where is micraster chalk found in Côte des Blancs?
At the lower slopes
286
What is the AOC size and village count of Côte de Sézanne (2018)?
1,418 hectares, 12 villages
287
What grape variety is found in small amounts across Côte de Sézanne?
Meunier
288
How does Sézannais Chardonnay express itself?
Extremely aromatic with lush tropical fruit
289
What are the soils east/northeast of Sézanne?
Substantial belemnite and micraster chalk with marl, clay, and sand
290
What do the red/yellow sands north of Sézanne indicate?
Ferrous sandstone, helpful against chlorosis
291
What is the dominant soil type in the Sézannais overall?
More clays and argillaceous alluvium than chalk
292
What is the AOC size and village count of Coteaux du Morin (2018)?
1,030 hectares, 20 villages
293
What was Coteaux du Morin previously called?
Région de Congy or Région de Congy-Villevenard
294
What two premier crus connect Coteaux du Morin to Côte des Blancs?
Voipreux and Villeneuve-Renneville-Chevigny
295
What is the dominant soil type in Coteaux du Morin?
Clays and argillaceous alluvium
296
What is the AOC size and village count of Vitryat (2018)?
457 hectares, 15 villages
297
What grape dominates Vitryat vineyards?
Chardonnay
298
Why is Vitryat not considered part of the Marne Valley?
Its pure chalk soil and lack of Meunier
299
Champagne – What historical event occurred in Vitryat's vineyard size?
It shrank to 3 ha in 1970 and grew to 457 ha by 2018
300
Champagne – What is the AOC size and village count of Montgueux (2018)?
209 hectares, 1 village
301
Champagne – What is Montgueux’s primary grape and exposure?
Chardonnay on a south-facing slope
302
Champagne – Who spearheaded Montgueux’s planting in the 1960s?
The Lassaigne family
303
Champagne – What is the AOC size and village count of the Côte des Bar (2018)?
7,900 hectares, 64 villages
304
Champagne – What are the two subdistricts of the Côte des Bar?
Bar-sur-Aube (Barsuraubois) and Bar-sur-Seine (Barséquanais)
305
Champagne – How does the climate of the Aube differ from the rest of Champagne?
Warmer and sunnier, with riper fruit character
306
Champagne – What is the typical vineyard elevation in Côte des Bar?
200 to 300 meters
307
Champagne – What grape is most planted in Côte des Bar?
Pinot Noir, though Chardonnay is better suited to the geology
308
Champagne – What law changed the grape makeup of Côte des Bar?
Gamay was outlawed and replaced with Pinot Noir
309
Champagne – What is the geology of Côte des Bar?
Primarily Kimmeridgian limestone and marl, like Chablis
310
Champagne – What characterizes the topsoil of Côte des Bar?
Gravelly limestone scree, weathered or oolitic
311
Champagne – What characterizes the subsoil of Côte des Bar?
Fossil-rich gray and beige limestones, marl, and Kimmeridgian mix
312
Champagne – What is the AOC size and village count of Bar-sur-Aube (2018)?
2,422 hectares, 31 villages
313
Champagne – What village/producer is central to Bar-sur-Aube?
Urville and Drappier
314
Champagne – What is the AOC size and village count of Bar-sur-Seine (2018)?
5,479 hectares, 33 villages
315
Champagne – What producer co-op is based in Bar-sur-Seine?
UCAVIC, better known as Devaux
316
Champagne – Name three trailblazing producers in Bar-sur-Seine.
Cédric Bouchard, Vouette et Sorbée, Marie Courtin
317
Champagne – What AOC is also produced in the Bar-sur-Seine area?
Rosé des Riceys
318
Champagne – What was the purpose of the échelle des crus system?
To formalize grape pricing for négociants
319
Champagne – When did the échelle des crus system begin and end?
Created in the 18th century; abolished in 2010
320
Champagne – What was the price scale of the échelle des crus?
Grand cru: 100%; Premier cru: 90–99%; others: 80–89%
321
Champagne – Why was the échelle des crus system abolished in 2010?
It became obsolete as fixed prices were no longer used
322
Champagne – How are grand and premier cru designations used post-2010?
They are historic and may still appear on labels
323
Champagne – How many grand cru villages are there in Champagne?
17
324
Champagne – In which department are all Champagne grand cru villages located?
Marne
325
Champagne – What did the 2010 INAO reform change about grand cru designations?
Removed varietal distinctions (e.g., black vs white grape zones)
326
Champagne – How many premier cru villages exist in Champagne post-2007 reform?
42
327
Champagne – What caused the number of premier cru villages to drop from 44 to 42?
INAO reform removed varietal-specific cru status (e.g., Chouilly & Tours-sur-Marne)
328
Champagne – What is “grand mousseux” in Champagne terms?
Fully sparkling Champagne, 5–6 atm of pressure
329
Champagne – When did the term “grand mousseux” originate?
1736
330
Champagne – What was the earliest recorded pressure of Champagne?
About 3 atm, recorded in 1724
331
Champagne – What pressure defined a traditional Champagne crémant?
3.6 atmospheres
332
Champagne – Why did Champagne producers stop using the term "crémant"?
It was ceded to other French sparkling appellations after EU regulations
333
Champagne – What was Mumm’s Crémant de Cramant renamed to?
Mumm de Cramant
334
Champagne – What does “crémant” imply about the mousse?
A soft, creamy mousse that unfolds gently
335
Champagne – What percentage of Champagne sales are nonvintage?
0.8
336
Champagne – What is the earliest bottling date allowed for Champagne?
January 1 following the harvest
337
Champagne – What is the minimum aging time for nonvintage Champagne?
15 months after tirage, with 12 months on lees
338
Champagne – What is the difference between nonvintage and multivintage Champagne?
Nonvintage includes reserve wines; multivintage ideally blends declared vintage years
339
Champagne – Is the term multivintage currently regulated?
No, it is not regulated by AOC rules
340
Champagne – What is the legal limit for vintage Champagne production per harvest?
80% of the year’s harvest
341
Champagne – Why does the law limit vintage Champagne production?
To conserve 20% for future nonvintage blends
342
Champagne – What percentage of total Champagne sales does vintage Champagne account for?
Less than 2%
343
Champagne – How often is vintage Champagne now declared compared to the past?
5–6 times per decade now; formerly 3 times per decade
344
Champagne – Why has there been a decline in vintage Champagne sales?
Increased focus on nonvintage and prestige cuvées
345
Champagne – Why is vintage Champagne considered an exceptional value even in great years?
Because it results from careful selection rather than just vintage quality.
346
Champagne – Why is chaptalization rarely needed in vintage Champagne?
Because it is richer and uses only ripe base wines from the designated vintage.
347
Champagne – How does the protein content of base wines affect vintage Champagne?
Higher protein content enhances autolysis during aging.
348
Champagne – What is the minimum aging requirement for vintage Champagne?
36 months after tirage.
349
Champagne – Why does vintage Champagne evolve more slowly than nonvintage?
Lack of multiple reserve wines aging at different rates and longer lees aging.
350
Champagne – What was the first commercially available prestige cuvée?
Dom Pérignon, launched in 1936.
351
Champagne – When was Cristal first made and when was it released to the public?
First made in 1876 for Czar Alexander II; released publicly in 1945.
352
Champagne – Who conceived the idea of the prestige cuvée?
Laurence Venn, UK consultant to the Syndicat des grandes marques.
353
Champagne – What Champagne house followed through on Laurence Venn’s idea?
Moët & Chandon, led by Robert-Jean de Vogüé.
354
Champagne – What was the first Dom Pérignon vintage released to the public?
1921
355
Champagne – Name five classic prestige cuvées.
Dom Pérignon, Cristal, Krug, Belle Époque (Perrier-Jouët), Comtes de Champagne (Taittinger)
356
Champagne – What factors define a great prestige cuvée?
Extreme selection, often own vineyards, grand cru fruit, balance, finesse, and skilled winemaking.
357
Champagne – Why are prestige cuvées made in small quantities?
Due to rigorous selection, often from estate-grown fruit.
358
Champagne – What risk comes with over-selection in prestige cuvées?
Richness that may compromise finesse, freshness, or linearity.
359
Champagne – What is the Club Trésors de Champagne?
A grower organization founded in 1971 to compete with négociants.
360
Champagne – How many producers were in the original Special Club?
12 producers, 3 of which remain: Gimonnet, Bara, and Chiquet.
361
Champagne – How many producers are in the Club Trésors today?
25, by invitation only.
362
Champagne – What is required for a wine to be labeled “Special Club”?
Must pass tasting as vin clair and again after 3 years aging.
363
Champagne – What is unique about Special Club bottles?
They use a distinctive 1700s-style bottle; labels can now be personalized.
364
Champagne – What was the first commercial single-vineyard Champagne?
Clos de la Chapitre (aka Clos du Mesnil), sold by Amédée Tarin in the 1860s.
365
Champagne – When did Krug release its first Clos du Mesnil vintage?
1979 (launched in 1986 after vineyard replanting in 1972).
366
Champagne – What is Philipponnat’s well-known single-vineyard Champagne?
Clos des Goisses (produced since 1935).
367
Champagne – What site is Pierre Péters’ single-vineyard cuvée from?
Les Chétillons (Cuvée Spéciale, first bottled in 1971).
368
Champagne – What is Drappier’s single-vineyard cuvée?
Grande Sendrée (first vintage 1975).
369
Champagne – Which producer launched “Les Authentiques” in 1994?
Leclerc-Briant
370
Champagne – What was Moët’s failed single-vineyard trio?
Trilogie des Grands Crus (launched in 2001).
371
Champagne – What was the first vintage of Taittinger’s Les Folies de la Marquetterie?
2002 (quietly vinified).
372
Champagne – When was Clos Saint-Hilaire launched by Billecart-Salmon?
1995 vintage, released in 2003.
373
Champagne – When did Pommery harvest Clos Pompadour and when was it launched?
Harvested 2002, launched 2011.
374
Champagne – How many single-vineyard Champagnes were being marketed by growers by 2019?
Over 250, and increasing.
375
Champagne – What is a blanc de blancs Champagne?
A Champagne made exclusively from white grapes, typically Chardonnay, though permitted grapes include Arbane, Petit Meslier, Pinot Blanc, and Pinot Gris.
376
Champagne – Which villages are most associated with the best blanc de blancs?
Cramant to Le Mesnil-sur-Oger in the Côte des Blancs.
377
Champagne – What characterizes blanc de blancs from Le Mesnil-sur-Oger?
High linearity, minerality, and longevity.
378
Champagne – What characterizes blanc de blancs from Cramant?
Elegance and floral finesse.
379
Champagne – What are other key blanc de blancs villages outside the Côte des Blancs?
Trépail and Villers-Marmery in the eastern Montagne de Reims.
380
Champagne – What is a blanc de noirs Champagne?
A white Champagne made only from black grapes: Pinot Noir and/or Meunier.
381
Champagne – What is the most famous blanc de noirs Champagne?
Bollinger Vieilles Vignes Françaises.
382
Champagne – What house launched Clos d’Ambonnay, and when?
Krug in 2007 with the 1995 vintage.
383
Champagne – What was the historical misconception about blanc de noirs?
It was believed to be made only from overripe grapes, produced in small volumes, and sold at high prices.
384
Champagne – How has the perception of blanc de noirs changed in the last 10–15 years?
It has become a focus for top producers using fruit from the best plots.
385
Champagne – What was the first known rosé Champagne?
Ruinart’s Œil de Perdrix Mousseux (1764), made by maceration.
386
Champagne – Who first produced rosé Champagne by blending?
Veuve Clicquot in 1767.
387
Champagne – What is the most common modern method of making rosé Champagne?
Blending red and white wines.
388
Champagne – How has demand for rosé Champagne changed since 1997?
It has been consistent, driving quality improvements in red wine production for blending.
389
Champagne – Give two examples of differing styles in rosé Champagne blending.
Cristal rosé (very pale, 70% Pinot Noir); Dom Ruinart rosé (darker, Pinot-driven aroma, but blanc de blancs base).
390
Champagne – What is the saignée method?
Free-run colored juice that bleeds from black grapes before pressing, with no active maceration.
391
Champagne – What method is used for most rosé Champagnes not made by blending?
Maceration on skins (before or during fermentation).
392
Champagne – Describe the hybrid method used to make Cristal rosé.
Cold-soaking Pinot Noir grapes in Chardonnay juice, draining, pressing Pinot, then blending both with added Chardonnay for acidity and color stability.
393
Champagne – What happens to rosé color during secondary fermentation and aging?
Color fades as anthocyanins form chains and drop out with sediment.
394
Champagne – What additive is used to stabilize rosé color in the liqueur d’expédition?
Gum arabic.
395
Champagne – What is brut nature Champagne?
A Champagne with less than 3 g/L residual sugar and no dosage.
396
Champagne – What are other terms used for brut nature?
Brut zero, ultra brut, brut sauvage, sans sucre.
397
Champagne – Why does brut nature have less aging potential?
Lack of sugar reduces Maillard reactions that enhance complexity over time.
398
Champagne – What is extra brut Champagne?
Champagne with 0–6 g/L residual sugar.
399
What is the best dosage range for extra brut in mature vintages?
4–6 g/L
## Footnote
This range indicates the amount of residual sugar in the wine.
400
What percentage of Champagne is brut?
Approximately 95%
## Footnote
Brut is the most common style of Champagne.
401
What is the allowed RS for brut Champagne?
0–12 g/L (technically up to 15 g/L with margin of error)
## Footnote
RS stands for residual sugar.
402
Why can brut Champagne include brut nature and extra brut?
They all fall under the 12 g/L RS limit.
403
What is the RS range for extra sec Champagne?
12–17 g/L (up to 20 g/L with margin).
404
What style is extra sec best suited for?
Dishes with slight sweetness or fruit content.
405
What is the RS range for sec Champagne?
17–32 g/L.
406
Name a high-quality example of sec Champagne.
Selosse 'Exquise.'
407
What does 'Riche' mean in Champagne labeling today?
It is an unofficial designation between sec and doux; previously used for demi-sec.
408
What is the RS range for demi-sec Champagne?
32–50 g/L.
409
How were demi-sec Champagnes traditionally used?
To mask flaws with sweetness, often from poor-quality base wines.
410
What are two serious-quality demi-sec examples?
* Pol Roger Rich
* Roederer Carte Blanche
411
What is the RS level for doux Champagne?
50+ g/L.
412
How popular was doux Champagne in 1960?
Up to 60% of shipments, with some over 100 g/L RS.
413
Name a modern example of a quality doux Champagne.
Veuve Clicquot Rich or Rich Rosé (60 g/L RS), made for mixology.
414
How long can some Champagnes age under ideal storage without oxidation or color loss?
Up to a century.
415
What fault compounds increase drastically when Champagne is stored at room temperature for one year?
Foul-smelling mercaptans (70x more than cellar temp).
416
What is the ideal medium-term storage temperature for Champagne?
Between 12–15°C (54–59°F), constant.
417
What is the ideal long-term storage temperature for Champagne?
Between 9–11°C (48–52°F), constant.
418
Why must Champagne be stored in darkness?
Champagne is highly sensitive to light, which causes damage.
419
Why does Champagne not need to be stored on its side like still wine?
The CO₂ in the neck keeps the cork moist and swollen.
420
Why is horizontal storage not essential or practical for Champagne?
The pressure from CO₂ keeps the cork moist even when upright.
421
Why is 3–6 months of additional aging after release often recommended for Champagne?
Most producers do not age Champagne optimally between disgorgement and shipping.
422
Why does mature Champagne often have a silkier mousse?
Because it has lost CO₂ over time.
423
What glass shape is becoming the industry standard for serious Champagne service?
The all-purpose glass.
424
Why is the flute glass less ideal for Champagne evaluation?
It limits aromatic expression due to its narrow bowl.
425
What are the benefits of an all-purpose glass for Champagne?
* Retains bubbles
* Allows aromatic compounds to open
426
What are the two extremes in glassware for Champagne?
* The coupe (aesthetic)
* The Burgundy glass (maximum dissection)
427
How much CO₂ is typically lost during the act of pouring Champagne?
Between 25% and 35%.
428
Why is CO₂ loss during pouring significant for mature Champagnes?
It reduces mousse and can strip their delicate structure.
429
Why can CO₂ loss during pouring improve young Champagne?
It softens the mousse without losing effervescence.
430
How should one pour Champagne to minimize foam and CO₂ loss?
Pour from above, aiming to hit the glass two-thirds down the side.
431
What causes most CO₂ loss once Champagne is poured?
Evaporation at the surface-to-air interface.
432
What percent of total CO₂ loss in a glass occurs through visible rising bubbles?
Only about 20%.
433
What percent of total CO₂ loss occurs invisibly at the wine-air interface?
About 80%.
434
Why is it important to minimize foam during pouring?
It allows the mousse to collapse slightly before continuing, preserving CO₂.
435
What viticultural adjustments are generally required for sparkling vs still wine production in the same region?
* Increased shoot density
* Leaf layers
* Nodes per shoot
* Leaf area to fruit weight
* Pruning weight per meter
* Fruit per kg of prunings
* Decreased canopy gaps
* Cluster exposure
436
What is the minimum and maximum allowed space between vines in a row in Champagne?
Between 0.9 meters and 1.5 meters.
437
What is the maximum allowed spacing between vine rows in Champagne?
1.5 meters.
438
What is the maximum allowed sum of spread (distance between vine and row) in Champagne?
2.5 meters.
439
What is the average vine density in Champagne?
8,000 vines per hectare.
440
What is the practical maximum vine density in Champagne for non-mechanized vineyards?
18,000 vines per hectare.
441
What is the term for pre-phylloxera dense vine planting by layering, and where is a surviving example found?
En foule; Clos Saint-Jacques (Aÿ, owned by Bollinger).
442
What experimental low-density system did Moët begin trialing in 1988, and in which region?
The Lyre system; in the Aube.
443
What are the four vine training systems allowed in Champagne?
* Chablis
* Cordon
* Guyot
* Vallée de la Marne
444
Which vine training system is most common for Chardonnay in the Côte des Blancs?
Chablis system.
445
Which vine training system is most common for Pinot Noir in the Montagne de Reims?
Cordon (formerly Cordon de Royat).
446
Which vine training system is restricted to Meunier and non-grand/premier cru vineyards?
Vallée de la Marne system.
447
What is the maximum number of buds allowed for Chardonnay in the Chablis system?
Five buds (due to the first being infertile).
448
Which Champagne vine training system is head-trained and cane-pruned?
Guyot.
449
How many productive buds are allowed on a single Guyot system?
10 buds on one annually renewed cane.
450
What is the defining characteristic of the Cordon system’s shoot placement?
Spur-pruned shoots spaced at least 15 cm apart.
451
What is the average permitted maximum yield in Champagne since 2007?
15,500 kg/ha (approx. 96.9 hL/ha).
452
What yield restriction is imposed per square meter to prevent excessive bunches?
No more than 18 bunches per square meter.
453
What is the absolute maximum yield allowed per vineyard parcel in Champagne?
21,700 kg/ha (approx. 138 hL/ha).
454
What does the Comité Champagne (CIVC) set annually to manage yields?
The maximum annual yield, including usable and reserve portions.
455
What is the 'maximum usable annual yield' in Champagne classification?
The portion of the crop classified AOC and usable in a large harvest.
456
What is the 'maximum personal reserve' or blocage?
Unclassified vins clairs held in reserve from large harvests.
457
What is déblocage?
The release of previously unclassified reserves to supplement a short harvest.
458
What is the difference between 'official average yield' and 'actual yield'?
* Official = legally pressed yield
* Actual = total grapes grown, usually higher
459
What was the actual vs official average yield difference in 2004?
23,000 kg/ha (143.8 hL/ha) actual vs 13,990 kg/ha (89 hL/ha) official.
460
Why is a high actual yield not necessarily detrimental to quality?
Quality is more dependent on timing, temperature, and precipitation than yield alone.
461
How does yield size influence harvest timing and wine style in Champagne?
Larger crops delay ripening into September, preserving acidity and improving vintage quality.
462
What factors define Champagne’s structure more than grape yield?
Second fermentation and potential chaptalization.
463
What is the 'ouverture de la vendange' and how is it determined?
The official start date of harvest per village and variety, based on veraison sampling from 450 control plots measuring ripeness, sugar, acidity, and botrytis.
464
What are the key metrics measured from the control plots used to set the harvest date?
* Weight
* Sugar
* Total acidity
* Botrytis incidence
465
What is the legal requirement for grape harvesting method in Champagne?
Hand-harvesting only.
466
Why are small crates used during Champagne harvest?
To prevent grape crushing and minimize oxidation during transport to the press.
467
What is the average potential alcohol at acid ripeness in Champagne?
Approximately 9.5% ABV.
468
What is the average ripeness data for Champagne grapes over the past 30 years?
9.7% ABV with 53.2% tartaric acid.
469
What average ABV do vintage and prestige cuvée base wines tend to reach?
10.5% to 11% ABV.
470
Why is selecting only the 'best' base wines not always optimal in Champagne?
Higher ripeness and structure can reduce elegance and classic style; bigger is not always better.
471
What factors beyond climate have contributed to increasing ripeness in Champagne since 1970?
Use of earlier-ripening clones.
472
Why are Champagne grapes never destemmed before pressing?
Stems form a drainage network, especially helpful for avoiding coloration in black grapes.
473
What is the traditional Champagne press and why is it still respected?
The Coquard press, due to its ability to gently extract high-quality juice.
474
What innovation did the Coquard PAI press introduce?
An inclined plate allowing pomace to fall by gravity, reducing bruising and oxidation.
475
What type of modern press uses inert gas and a rubber balloon for gentle pressing?
Pneumatic press.
476
What are the two main juice fractions from pressing, and how are they defined?
* Cuvée (first press juice)
* Taille (second press juice)
477
What press capacity defines a marc in Champagne?
4,000 kilograms of grapes.
478
How many liters are historically extracted from one marc?
2,666 liters.
479
How is the marc yield divided between cuvée, taille, and rebêche?
* 2,050 L cuvée
* 500 L taille
* 116 L rebêche
480
What is rebêche, and how is it used?
The final pressing fraction, not used for AOC Champagne, often distilled.
481
Why might some top producers include a small amount of taille in blends?
Chardonnay taille can add interest and complexity.
482
What technique do quality-conscious producers use if grapes are wet or rotted?
Run off the first 50–65 L as taille, then extend cuvée extraction by the same volume.
483
What is the 'coeur de cuvée'?
The heart of the cuvée—considered the most prized juice fraction.
484
What is débourbage in Champagne production?
Settling of juice post-pressing to remove solids before fermentation.
485
How long does débourbage typically last?
12 to 24 hours.
486
What is double débourbage and who popularized it?
A second settling stage to reduce solids and sulfur need; James Coffinet at Billecart-Salmon.
487
What is the goal of both fermentations in Champagne?
To create a wine that is intentionally incomplete and unbalanced, to be shaped later by second fermentation, lees aging, disgorgement, and dosage.
488
Why is the first fermentation in Champagne relatively fast and warm?
Because its purpose is to create a basic wine; the second fermentation is longer and cooler for complexity.
489
What is the typical potential ABV of base wine in Champagne before chaptalization?
Approximately 9.7% ABV.
490
How much alcohol is typically added via liqueur de tirage?
About 1.5% ABV.
491
What is the typical finished ABV of Champagne after chaptalization and second fermentation?
12%–12.5% ABV.
492
What types of vessels are used for the first fermentation in Champagne?
* Stainless steel vats (most common)
* Oak barrels (foudres, pièces, barriques)
* Glass- or epoxy-lined concrete tanks
* Egg-shaped vessels
493
What was the effect of switching from oak to stainless steel and concrete tanks in Champagne production?
Loss of midpalate ampleness and textural creaminess due to reduced micro-oxygenation.
494
Who popularized malolactic fermentation as a controllable process in Champagne?
Émile Peynaud.
495
What role did the CIVC play in malolactic fermentation adoption in Champagne?
They developed a low-diacetyl MLF starter culture suitable for Champagne’s style.
496
What microorganism is used for malolactic fermentation in Champagne?
Neutral, low-diacetyl, low-VA strains of *Oenococcus oeni*.
497
What determines the amount of diacetyl produced during malolactic fermentation?
Inoculation rate, duration of MLF, and time on lees before tirage (lees reduce diacetyl).
498
How is partial MLF achieved in Champagne?
By chilling or adding SO₂ to stop the process mid-way.
