Cremant Etc.

Question 1

Cremant d’Alsace permitted grapes

Answer 1

Pinots Noir, Blanc, and Gris (min 30%), Auxerrois, Riesling, Chard

no Gewurtzraminer, no Chasselas, no Muscat

rose must be 100% Pinot Noir

Question 2

Cremant d’Alsace max yield

Answer 2

80 hl/ha (4.5 tons/acre)

Question 3

Cremant Max Yield

Answer 3

100 l per 150 kg grapes

Question 4

Bourgogne Mousseaux

Answer 4

used exclusively for sparkling red burgundy

Question 5

Cremant de Bourgogne permitted grapes

Answer 5

all grapes grown in Burgundy are allowed though Gamay may not constitute more than 20%

Question 6

Cremant de Bourgogne yields

Answer 6

limited to about 65 hl/ha

Question 7

principal sources for Cremant de Bourgogne

Answer 7

Rully in Cote Chalonnaise, and Auxerre in the far north

Question 8

Limoux

Answer 8

a particularly cool, high corner of the southern Languedoc

Question 9

Blanquette de Limoux

Answer 9

in 1990 became appellation reserved for sparkling wines made principally from Mauzac

Question 10

Cremant de Limoux

Answer 10

50% Chardonnay plus 20 - 40% Chenin Blanc, other varieties are Pinot Noir, and Mauzac.

Question 11

Cremant

Answer 11

originally a Champagne style with a lower maximum pressure of 4 bars

Question 12

National Federation of Producers of Cremants

Answer 12

500 Cremant producers annually producing 73 million bottles exporting 20 million of them

Question 13

only cremants not using pinot noir or chardonnay

Answer 13

Bordeaux, and Die

Question 14

Cremant de Bordeaux varieties for white

Answer 14

Principal (min 70%): Cabernet Franc, Cabernet Sauvignon, Carmenere, Cot, Merlot, Muscadelle, Petit Verdot, Semillon, Sauvignon Blanc, Sauvignon Gris,
Secondary (max 30%): Colombard, Merlot Blanc, Ugni Blanc

Question 15

Cremant de Bordeaux varieties for rose

Answer 15

Cabernet Franc, Cabernet Sauvignon, Carmenere, Cot, Merlot, Petit Verdot

Question 16

Cremant de Bourgogne varieties

Answer 16

chardonnay, pinot blanc, pinot gris, pinot noir minimum 30%. Aligote, Melon, Sacy. Gamay 20%.

Question 17

Cremant de Die varieties

Answer 17

Principal variety: Clairette minimum 55%

Secondary: Aligote minimum 10%, Muscat Blanc a Petits Grains 5-10%

Question 18

Cremant de Jura varieties

Answer 18

Varieties: Chard, Pinot Noir, Trousseau, Poulsard (local name Ploussard), Savagnin, Pinot Gris

For White: 50% must be chardonnay. Minimum 70% Chardonnay, Pinot Noir, Trousseau

For Rose: 50% black or grey grapes

Question 19

Cremant de Limoux varieties

Answer 19

Principal variety: Chardonnay 50% minimum. Chard and Chenin 90% together

Secondary: Chenin Blanc 10-40%, Pinot Noir 15% max, Pinot Noir and Mauzac 20% max

Question 20

Cremant d’Alsace

Answer 20

majority of grapes come from alluvial plains growing pinot blanc

Blanc de Blancs consist mainly of pinot blanc and are pale gold in color and display flavors of white flowers, peach, pear, and brioche with a sense of freshness and finesse

Question 21

Cremant de Bordeaux

Answer 21

made principally from sauvignon blanc and semillon producing tight, nutty, and light honey aromas and flavors. Wines made with aromatic varieties such a sauvignon blanc should be enjoyed young while still fresh. Rose made by maceration or saignee and is usually blend of cab and merlot

Question 22

Cremant d’Alsace Cooperatives

Answer 22

top 3 cooperatives make approx 1/3

Question 23

First Cremant AOC

Answer 23

Cremant de Bourgogne created in 1975.

Question 24

Cremant de Bourgogne

Answer 24

10% of Burgundy Volume is cremant. 75% sold domestically. 25% exported.

Question 25

Cremant de Limoux AOC

Answer 25

established in 1990. located in Languedoc-Roussillon at the foot of the Pyrenees. Climate is cooled by the mediterranean and the atlantic, and altitude (most vineyards are 200-450M)

Question 26

Limoux climatic zones

Answer 26

Terroir d'Autun - warm and dry Terroir Mediterranean - 100-200 m. warm but tempered by ocean winds Terroir Oceanique - 200-300 m. humid and breezy grapes mature later Terroir Haut Vallee - above 300m. wettest and coldest of the 4 with late sprigs and cool autumns. Chard grows well here.

Question 27

Banquette de Limoux

Answer 27

90% Mauzac made in traditional method.

Question 28

Blanquette

Answer 28

white in Occitan, also local name for Mauzac

Question 29

Blanquette Methode Ancestrale

Answer 29

100% Mauzac left to ferment a second time in bottle without subsequent disgorgement (like Gaillac Mousseaux). low in alcohol, high in Mauzac's old apple-peel flavors, taste of superior sweet cider

Question 30

Cremant de Die

Answer 30

AOC since 1993. grapes grown in small vineyards along the Vallee de la Drome between 200 and 700m. Originally only Clairette was allowed, now aligote and muscat also

Question 31

Clairette de Die

Answer 31

100% Clairette produced by transfer method. min 9 months on lees no more than 15g/l residual.

Question 32

Clairette

Answer 32

grape lends flavors of peach, apricot, and white flowers

Question 33

Cremant du Jura

Answer 33

AOC in 1995 incorporates AOCs of Cotes du Jura, Arbois, Chateau-Chalon, and L'Etoile. represents about 1/4 of total Jura wine production Chard, PN, Trousseau, Poulsard

Question 34

Clairette de Die Methode Dioise Ancestrale

Answer 34

Min 75% Muscat a Petits Grains, max 25% Clairette Fermentation in tank, stopped by cooling, transferred to bottle, continues fermentation for min 4 months until it stops naturally. No liqueur de tirage allowed. Yeast can be removed by disgorgement or transfer. No liqueur de expedition allowed. 7 - 12.5% alc. must have min 35g/l residual

Question 35

Limoux Methode Ancestrale

Answer 35

100% Mauzac

Question 36

Cremant de Loire

Answer 36

Chenin, Chard, Cab Franc, Cab Sauv, Pineau d'Aunis, Grolleau, Grolleau Gris, Arbois, Pinot Noir Pineau d'Aunis and/or Cabernet Sauv - max 30%

Question 37

Saumur Mousseaux

Answer 37

Chenin, Chard, Cabs Franc and Sauv, Pineau d'Aunis, Sauv Blanc, Grolleau, Grolleau Gris, Gamay, Pinot Noir White - min 60% chenin rose - min 60% cab franc 100L/130kg, 9 months on lees hand picking allowed

Question 38

Vouvray Mousseaux

Answer 38

100% Chenin Blanc juice yield is 100L/130kg, 9 months on lees hand picking allowed

Question 39

Cremant max juice yield

Answer 39

100L / 150kg

Question 40

Cremant min pressure

Answer 40

3.5 bar (4 bar for Alsace and Burgundy)

Question 41

Cremant ageing

Answer 41

minimum 9 months on lees and 12 months between tirage and release

Question 42

Tuffeau

Answer 42

common rock in central Loire, calcareous with much better drainage than most limestones

Question 43

Mauzac

Answer 43

smells of shriveled apple skin

Question 44

Clairette de Die

Answer 44

100% Clairette

Question 45

Clairette de Die Method Dioise Ancestrale

Answer 45

Muscat Blanc a Petits Grains (min 75%), Clairette