KM Questions CMS 23.09.25 Flashcards
(40 cards)
Who makes PN TX 17 and from which cru
Bollinger, Tauxieres
Who makes the Cumieres Coteaux Champenois
Renee Geoffroy
What is Pointage
Shaking bottles briskly to dislodge the sediment
In which village would you find Pierre Gimonnet
Cuis
In which year was the CIVC formally established
1941
What is the maximum amount of a recoltant manipulant’s production that may be from purchased grapes
5%
Who produces Corne Bautray, from which Variety and Cru
Jacquesson, Chardonnay, Dizy
From which vintage was Dom Perignon Rose first produced
1959
A Sovereign is equivalent to how many bottles in size
35
What is the term used for the release of older vintages of reserve wine to be used in a NV assemblage
Deblocage
What is the current iteration of Laurent Perrier Grand Siecle and of which vintages is it comprised
Iteration 26 2012, 2008, 2007
Who makes Comtesse Marie de France
Paul Bara
Who makes the following cuvees (Minimum 2/3 for a correct answer)
Chemin de Chalons
Chemin de Reims
Chemin d’Avize
Chemin de Chalons – Jacques Selosse
Chemin de Reims – Chartogne Taillet
Chemin d’Avize – Larmandier Bernier
Who makes the cuvees Umami and Mycorhize
De Sousa
Who makes the cuvee 1086
Nyetimber
Which Cremant does not have its own appellation but is nested under a regional appellation
Cremant de Savoie (Vin de Savoie)
What is the most planted grape in Savoie
Jacquere
Give 2 synonyms for Savagnin which are commonly used in France
Naturé and Traminer
Which AOCs are permitted to produce Vin Jaune in the Jura region
Château-Chalon AOC, Arbois Vin Jaune AOC, Cotes du Jura vin Jaune AOC and Vin Jaune de L’Etoile
What are the communes of Chateau Chalon
Château-Chalon, Domblans, Menétru-le-Vignoble, Nevy-sur-Seille
Which 2 lakes moderate the region of Savoie
Bourget and Lake Geneva (Leman)
Who makes the Cuvee Sacha in Arbois AOP
Jacques Puffeney
Who makes the Mondeuse Vielles Vignes Coteaux de Tormery in Savoie AOP
Andre and Michel Quenard
What type of wine is Bugey Cerdon
Méthode ancestrale Rose, from Gamay and Poulsard, Min 40 g/l RS and aged on the lees for a min 2 months prior to disgorgement