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* Dunny Mastery > Sparkling Wines > Flashcards

Sparkling Wines Flashcards

1
Q

After how many years are the effects of autolysis greatest in a bottle of champagne after sitting on its lees following secondary fermentation? Minimal?

A

Greatest after at least 5 years

Minimal for less than 18 months

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2
Q

How does autolysis improve the molecular structure of Champagne?

A

Mouthfeel is improved through the release of polysaccharides and peptides

Oxidation is inhibited through the release of glutathione and reducing enzymes and the production of certain mannoproteins reduces tartrate precipitation and improves protein stability.

Additionally there is an increase in amino acids, which may be the precursor of those flavor characteristics associated with Champagne such as acacia, biscuity or bready notes, and other complex aromas of bottle aging.

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3
Q

What 5 rules does Bollinger follow when producing their wines?

A

1) A majority of grapes used come from the house’s own vineyards
2) Pinot Noir makes up the majority
3) Barrel fermentation of base wines
4) Reserve wines are aged in magnums
5) Bottle aging up to 3 times longer than required even for the NV Special Cuvée

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4
Q

What was the first vintage of Bollinger R.D.? What is the min time on the lees this wine spends?

A

1952; min 8 years on lees

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5
Q

What major Champagne owns Ayala as of 2005?

A

Bollinger

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6
Q

Why is Cristal always wrapped in orange paper?

A

For the purposes of filtering out UV light that would otherwise be difficult to manage due to Cristal being bottled in clear glass.

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7
Q

What are the sweetness levels and rs in g/L for Champagne?

A 
Brut Nature: 0-3g/L
Extra Brut: 0-6g/L
Brut 0-12g/L
Extra Dry: 12-17g/L
Sec: 17-32g/L
Demi-Sec: 32-50g/L
Doux: 50+g/L
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8
Q

What was Jean-Baptiste Francois’ contribution to the modern Champagne production method?

A

He identified the precise quantity of sugar to induce a second fermentation in the bottle without inducing an explosive force.

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9
Q

What do each of the main 3 grapes of Champagne contribute to the finished wine?

A

Pinot Noir: Structure and depth of fruit

Chardonnay: Austerity and elegance in youth but longevity with age.

Meunier: early-maturing richness and fruitiness.

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10
Q

What are the 7 grapes permitted for the production of Champagne?

A 
Pinot Noir
Pinot Meunier
Pinot Blanc
Pinot Gris 
Chardonnay
Arbanne
Petit Meslier
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11
Q

What is the max press yield for Champagne?

A

102L per 160kg of grapes

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12
Q

What is the max yield for Champagne in kg?

A

10,400kg/ha

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13
Q

What is a marc?

A

Unit of measurement in Champagne used that is the equivalent of 4,000kg of grapes

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14
Q

What are the 3 different parts of a press volume for Champagne?

A

Vin de Cuvée: First 2,050L
Vin de Taille: Next 500L
Rebeche: Final pressing used exclusively for the production of distillation

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15
Q

What are the two still wine appellations of Champagne?

A

Rosé des Riceys AOP

Côteaux Champenois AOP

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16
Q

What four communes have been traditionally best for red Côteaux Champenois AOP?

A

Bouzy
Aÿ
Cumières
Ambonnay

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17
Q

What is the inaugural vintage of Dom Ruinart?

A

1959

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18
Q

What is the inaugural vintage of Krug Clos de Mesnil?

A

1979

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19
Q

What is the inaugural vintage of Elisabeth Salmon?

A

1988

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20
Q

What is the inaugural vintage of Krug Clos d’Ambonnay?

A

1995

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21
Q

What is the inaugural vintage of Krug Rosé?

A

1983

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22
Q

What is the inaugural vintage of Salon “Cuvée S” Le Mesnil?

A

1949

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23
Q

What is every vintage of Salon?

A 
1921, 1925, 1928
1934, 1937
1943, 1945, 1946, 1947, 1948, 1949
1951, 1952, 1953, 1955, 1959
1961, 1964, 1966, 1969
1971, 1973, 1976, 1979
1982, 1983, 1985, 1988
1990, 1995, 1996, 1997, 1999
2002, 2004, 2006, 2007, 2008
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24
Q

What is the inaugural vintage of Salon?

A

1921

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25
Q

What is the inaugural vintage of Clos St. Hilaire?

A

1995

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26
Q

In what year was the CIVC established and in what year did it stop setting the price for grapes that were bought by Champagne Houses/Merchants from the growers?

A

Established in 1941; stopped fixing prices for grapes in 1990.

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27
Q

There’s a longstanding tradition in the Côte de Blancs to bottle Champagne at a lower pressure, around 4atm instead of 6atm. What does this contribute to the style of the wine? What are 3 top examples of this style?

A

This contributes more of a creamier texture and slightly richer mouthfeel.

Pierre Peters “Perle de Mesnil”
Pierre Gimonnet “Gastronome”
Louis Roderer “Vintage Blanc de Blancs”

28
Q

During the production of Champagne at what point may the technique of “jetting” be employed and for what reason is it used?

A

In practice, jetting occurs following dosage, just before inserting the cork.

This practice which seeks to regulate the oxidation in bottle that occurs through the shock of disgorgement involves the addition of a drop of wine or water to the Champagne causing the CO2 on the surface of the wine to foam up and expel the air. The cork is then put into the bottle, compressing the CO2 without any air.

29
Q

What are the only two pruning methods permitted for Premier Cru and Grand Cru vineyards in Champagne?

A

Cordon de Royat and Chablis

30
Q

What vine training system is most often used for the cultivation of Pinot Noir? What does this training system do?

A

Cordon de Royat

Lowers yields and thus concentrates fruit

31
Q

What is the synonym for Pinot Gris in Champagne?

A

Fromenteau

32
Q

What are the two top growing regions in Champagne for Meunier?

A

Clay rich soils of the Vallée de la Marne and in the northern area of the Montagne de Reims known as the Petite Montagne

33
Q

Why is Meunier so frost resistant?

A

It buds late

34
Q

What are two 100% Pinot Blanc Champagnes produced in the Aube?

A

Pierre Gerbais “L’Originale”

Cedric Bouchard/Roses de Jeanne “La Bolorée”

35
Q

Which vine training method is only permitted for Muenier vines in Champagne?

A

Vallée de la Marne

36
Q

The Chablis training method promotes what?

A

Higher Yields

37
Q

What is the top producer of the Premier Cru village Cuis in the Côte des Blancs and what is the style of wine produced here? Why?

A

Pierre Gimonnet

Crisp and racy with firm acidity and taut, focused structure. This style is due to the north-northeast facing vineyards.

38
Q

What is the purpose of the dosage used following disgorgment?

A

The dosage exists for two reasons: to bring the wines taste components namely acidity, body, and fruit into balance and to preserve the wine for long-term aging.

Wines with little to no dosage often do not age as long and gracefully as those with a higher dosage.

39
Q

Why are wines from Chouilly typically marked by a broader creamy richness than Cuis to the west?

A

Due to the tempered yet warmer microclimate here due to its proximity to the Marne River.

40
Q

What two villages in the Côte des Blancs were considered excellent sources for not only Chardonnay, but are actually recognized as reputable sources for Pinot Noir? Which was recognized as a Premier Cru in the original echelle des crus?

A

Chouilly and Vertus

Chouilly was classified as a grand cru for Chardonnay and premier cru for Pinot Noir.

41
Q

Who makes a rare Côteaux Champenois Pinot Noir in Chouilly?

A

Vazart-Coquart from its Les Grandes Terres vineyard.

42
Q

What is the village of A.R. Lenoble’s “Les Aventures”?

A

Chouilly

43
Q

Vines grown on the Butte de Saran are grown in what villages? What is this?

A

Chouilly at the northern fringe and Cramant at the southern.

The Butte de Saran is a large hill between Chouilly and Cramant that exists as a standalone outcrop separate from the long contiguous east facing slope that makes up the rest of the Côte des Blancs.

44
Q

What is the village of Diebolt-Vallois? What is their prestige cuvée? How is it fermented differently than the rest of their cuvées?

A

Cramant

Fleur de Passion; produced from their oldest vines Cramant vines.

Instead of being fermented in tank the base wines are fermented and aged in secondhand barrels while strictly avoiding malo.

45
Q

What is the first vintage produced of Diebolt-Vallois “Fleur de Passion”?

A

1995

46
Q

What is the village of Larmandier-Bernier “Vieille Vigne du Levant”?

A

Cramant

47
Q

What is the max press yield for Crémant wines?

A

100L per 150kg of grapes

48
Q

What are the aging requirements for Crémant wines?

A

Time on the lees is generally a minimum of 9 months with 12 months total aging though some regions require longer lees aging.

49
Q

What are the two principal centers of Crémant de Bourgogne production?

A

Rully in the Côte Chalonnaise and Auxerre in the north.

50
Q

What are the grape requirements for Crémant d’Alsace Rosé?

A

100% Pinot Noir

51
Q

What are the grape requirements for Crémant de Die AOP?

A

Min 55% Clairette
Min 10% Aligoté
5-10% max of Muscat

52
Q

What are the two styles of wine produced under the Clairette de Die AOP?

A

Method Traditionnelle from 100% Clairette; aged 9 months on the lees with 3.5atm pressure with a max 15g/L

Method Ancestrale from min 75% Muscat plus Clairette; aged 4 months on the lees and bottled with 3atm pressure with min 35g/L

53
Q

What are the grape requirements for Crémant du Jura AOP?

A

White: min 50% Chard and min 70% combined with Pinot Noir and Trousseau

Rosé: min 50% Poulssard and/or Pinot Noir plus Pinot Gris and Trousseau

54
Q

What are the grape requirements for Blanquette de Limoux?

A

Min 90% Mauzac plus Chenin Blanc and Chardonnay

55
Q

What are the grape requirements for Crémant de Limoux AOP?

A

Max 90% combined Chardonnay (min 50%) and Chenin Blanc (10-40%) plus max combined 20% Mauzac Pinot Noir (max 15%)

56
Q

What notable noble grape is not included in the blend for Crémant de Loire AOP?

A

Sauvignon Blanc

57
Q

What is the main grape used in Crémant de Savoie AOP?

A

Jacquére

58
Q

What is cuve close?

A

The French name for a sealed tank and a name for a bulk sparkling winemaking process sometimes called Charmat.

59
Q

Why do aged bottles of Champagne often have less effervescence or smaller and slower bubbles in the glass?

A

Over time bottles will inevitably lose pressure with age and become less supersaturated with carbon dioxide.

60
Q

What are the various words for sparkling in Europe?

A

Mousseux (French)
Spumante (Italy)
Espumoso (Spain)
Sekt (German)

61
Q

What are the various words for slightly sparkling in Europe?

A

Pétillant (slightly sparkling)
Frizzante (Italy)
Spritzig (German)

62
Q

What are the pressure requirements for wines labeled Frizzante vs Spumante?

A

Frizzante must be bottled with pressure between 1 and 2.5atm

Spumante must be bottled with at least 3 atm.

63
Q

What is the La Paulee equivalent in Champagne?

A

Le Cochelet

64
Q

What percent of a producer’s annual production may be sold as vintage Champagne?

A

80%

65
Q

Name the Grands Crus of the Côte des Blancs from north to south.

A 
Chouilly
Oiry
Cramant
Avize
Oger
Le Mesnil-sur-Oger
66
Q

What are the aging requirements for each level of Austrian Sekt?

A

Klassik: 9 months on the lees and not sold before 10/22 of year following harvest

Reserve: 18 months on the lees and not sold before 10/22 of 2nd year following harvest

Grosse Reserve: 30 months on the lees and not sold before 10/22 of 3rd year following harvest

* Dunny Mastery (47 decks)

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