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Advanced Sommelier Exam > Champange > Flashcards

Flashcards in Champange Deck (34):
1

Récoltant Manipulant?
Name 2 producers

A grower-producer who makes Champagne from estate-grown fruit. 95% of the grapes must originate in the producer’s own vineyards.
(Chartogne-Taillet, Guy Lamandier, Selosse, Paul Bara)

2

Négociant Manipulant?
Name 2 producers

A house that purchases grapes and or base wines from growers and other smaller houses. Some NM houses own a significant portion of their own vineyards; others own none at all.
(Moët et Chandon, Louis Roederer, Veuve Clicquot Ponsardin, Billecart-Salmon, Lanson, Taittinger, Pol Roger)

3

Name 2 NM producers that fall under the luxury conglomerate LVMH?

Moët et Chandon, Louis Roederer, Veuve Clicquot Ponsardin, Billecart-Salmon, Lanson, Taittinger, Pol Roger,

4

Coopérative Manipulant?
Name a producer?

A growers’ co-operative that produces the wine under a single brand.
(Nicolas Feuillatte, Jacquart, Mailly)

5

Récoltant Coopérateur?
Name a producer?

A grower whose grapes are vinified at a co-operative, but sells the wine under his own label.

6

Société de Récoltants?
Name a producer?

A firm, not a co-operative, set up by a union of often related growers, who share resources to make their wines and collectively market several brands.

7

Négociant Distributeur?

A middleman company that distributes Champagne it did not make.

8

Marque d’Acheteur?

A buyer’s own brand, often a large supermarket chain or restaurant, that purchases Champagne and sells it under its own label.

9

Jeroboam

3L, 4 bottles, 20 glasses

10

Magnum

1.5L, 2 bottles, 10 glasses

11

Solomon

18L, 24 bottles, 121 glasses

12

Nebuchadnezzar

12L, 20 bottles, 101 glasses

13

Balthazar

12L, 16 bottles, 80 glasses

14

Salamanazar

9L, 12 bottles, 60 glasses

15

Methuselah

6L, 8 bottles, 40 glasses

16

Rehoboam

4.5L, 6 bottles, 30 glasses
(discontinued in 1989)

17

What did Louis XV contribute to the champagne advancement?

Removed restrictions on transportation bottles that had previously held back Champagne sales.
This moment marked the beginning of the modern Champagne trade.

18

Who introduced the modern wine bottle from England? (the stronger coal burning glass)

Kinelm Digby

19

What Champagne house produced the first brut style?

Pommery

20

What did Louis Pasteur contribute to the Champagne advancements?

His work elucidated the truth behind fermentation and the relationship between sugar and yeast.

21

How many communes (villages) produce Champagne?

357

22

What are the (5) departments of Champagne viticole?

Aube
Aisne
Marne
Haut-Marne
Seine-et-Marne

23

When was the CIVC established?
What does it stand for?
Why was it founded and what's it function today?

regulatory body responsible for mediating relations between growers and producers, oversees the production methods and promotion of Champagne. The CIVC regulates the size of harvests, authorizes blocage and deblocage—respectively the reserve and release of wine stocks for use in future vintages
Comite Interprofessional du Vin de Champagne
To Mediate btw the larger Champagne houses and the # of small growers from whom they buy grapes

24

What parallel does Champagne align with?

48th

25

Where was the discovery of remuge/riddling to remove unwanted yeast in the bottle following secondary fermentation found?
Who?

Veuve Clicquot Ponsardin
Antoine Miller

26

What contribution did Jean Baptise Francois add to the Champagne advancement?

The Suere-Oenometre (wine sugar meter)
Allowing Champagne makers to more accurately add the right amount of sugar to the wine to make it sparkle with less risk of the bottle exploding.

27

Who established the CIVC in 1941?
For what purpose?

Robert-Jean de Vogue
A broad consortium of growers producers and shippers representing Champagne and protecting the regions interest in the face of Nazi occupation.

28

What does the Echelle es Crus translate to in English and what was it original purpose?
Purpose today?

"Ladder of Growth"
Originally, rated Champagne villages and regulated the value of grapes produced in each village which represents the max price a grower could get paid for. Every grower in a village would be paid the same price for their grapes, but TODAY the CIVC supervises the exchange between the growers and Champagne house on an individual basis to promote fairness.

29

T/F: Champagne is the only AOC not having to state AOC on the label

True

30

99% of all 1er crus

Mareuil sur Ay (Vallée de Marne)
Tauxières (Montagne de Reims)

31

Describe the prunning methods in Champagne and which grape they are most appropriate for.

Cordon de Royat (PN): requires the short prunning of the spurs on one long cordon; helping. the wine retain a higher degree of permanent wood to help it resist frost.
Taille Chablis (CH): promotes longer canes with more fruit buds encouraging a good balance of vigor/productivity. Also a higher degree of wood.
Vallee de la Marne (PM) similiar to guyot
(Guyot- all grapes: used in the most highly frost prone areas.)

32

What are the viticultural hazards of Champagne?
How do they effect the vine?

Frost: can affect the vine during bid break and flowering limits yields
Excessive Rain: can dilute grapes and/or promote the spread of fungal disease.
Hail damage: leaves and grapes disrupting photosynthetic cycle of vine and rupturing grape skins leaving the fruit vulnerable to fungal infection and spread of disease.

33

List the following steps of Methode Champenoise.
Bottling
Pressing
Primary Fermentation
Malolatic Fermentation
Remuage
Liqueur de Tirage
Assemblage
Clairification
Debourbage
Liqueur d'Expedition
2nd Fermentation
Autolysis

Pressing
Debourbage (settling)
Primary Fermentation (base wine)
Malolatic Fermentation (base wine)
Clarification
Assemblage
Liqueur de Tirage
2nd Fermentation (in bottle)
Autolysis
Remuage
Liqueur d'Expedition
Bottling

34

Pressing of Champagne grapes occur in (3) seperate steps.
What are the names of the 3 pressing?
How are they different from each other (volume)
How are they used in the production process?

Vin de Cuvee: (first 2050L) most free run juice {also 3 pressing of this the best "coeur de cuvee"}
Vin de Taille: (following 500L): usually richer in pigment and tannin with less magic/tartaric acid, which from the