Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Champagne > Unit 1 - The Process - History of Champagne > Flashcards

Unit 1 - The Process - History of Champagne Flashcards

1
Q

What time of year is very important as the starting point for the wine process in Champagne

A

Winter

  • because that is when yeast goes dormant and arrest the 2nd fermentation until spring
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

When did the Romans settle in Champagne

A

5th Century

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Why did the Romans like Champagne so much

A

The area of Champagne grew “a lot” agriculturally

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Who was the first king of France and where did he have his baptism

A

Clovis and at the Cathedral Notre Dame de Reims in Reims

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Which King of France was very fond of Champagne and would patronize the region

A

Louis XIV (14th) “Sun King”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What two cities were major centers of the wool and cloth trade in Champagne

A

Reims and Troyes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What impact did armies have on Champagne

A

Champagne always found itself in the middle of major conflicts in France, both domestically and abroad. There were 5 major wars that heavily impacted Champagne. They were:

  • 100 years war
  • 30 years war
  • 16th Century Religious Conflict
  • World War I
  • World War II
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

During medieval times was Champagne a popular place to live

A

No, it was a region known more for trading than for living

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What style of wine was being made in Champagne during Medieval times

A

Still wines

slight effervescence has been included ( but not captured)

The wines were usually a light pink color

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Who controlled the wine trade in not only Champagne but in France

A

Courtiers (Brokers) They knew where all the wine could be purchased.

  • Courtiers controlled the wine trade until the end of the 17th Century
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

First recorded wine house in Champagne is

A

Gosset in 1584 as a still wine house

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

In the Early modern period what help make Champagne wines so successful

A

Its close proximity to Paris and the Royal Court connection to the region

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

How long has Champagne (Reims) been the coronation location for the Court

A

1575

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Wines during the Early Modern Period were promoted how

A

By broad origin

For example vins de la riviere wines (river wines) or vins de la montagne wines (mountain wines)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is vins de la riviere and what villages are associated with it

A

The River

Wines from Vallee de la Marne

  • Epernay and Ay
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is vins de la montagne and what villages are associated with it

A

The Mountain

Wines from Montagne de Reims

Bouzy and Verzenay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

By the time the origins of sparkling champagne began, how long has wine been made in Champagne

A

1500 years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What was going on in Champagne between 1550 - 1730

A

A little ice age

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Why did the wines in Champagne have such high acidity

A

due to the cold weather, it would not allow the grapes to over ripen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What temperature does yeast go dormant

A

41 degrees F (5 degrees C)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

How did the wines of Champagne originally ferment and mature

A

In Cask until the Mid 17th Century

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What were some early characteristics of wines from Champagne

A

Acidic

Pale Red Wine

Vin Gris (light pink)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What time of year typically does yeast stop being dormant and what does it do to the wines in Champagne

A

Spring time cause the temperature in the cellar rises above 41 degrees (5 degrees C)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Who was Dom Perignon and why was he important

A

The Celler Master at the Abbey of Hautviller from 1668/70 - 1715

  • Gets credit for being the inventor of Champagne but he was not
  • He at best might have been experimenting with trying to trap the sparkling or at best get rid of the sparkling all together
  • Wanted to make a white wine from black grapes. ( a still wine version of a blanc de noirs) Which he did achieve
  • First to put thought on how certain grapes effect or make a blend
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Why was production in the early years of creating sparkling wine so haphazard

A
  • Cheap bottling. France was not using thicker glass like the British were at that time. Glass would break easily
  • The glass would break due to the yeast becoming un dormant and waking up to ferment the sugar that is still in the bottle. This causes pressure in the bottle which can make the bottle explode

-

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

During the early creation of Champagne, what area did sparkling wine only come from

A

La Riviere not the montage

  • the montage was known more for still wines. Plus the temperature was a little warmer in the rivière than the montagne.
  • The grapes in the rivière produce more more sugar due to the warmer weather
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What were some characteristics of the original form of sparkling

A

Cloudy

Limited Fizz

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Who was Charles Merret

A

British Scientist who in 1662 gave his papers entitled “Some Observations concerning the Ordering of Wines” to the Royal society of London stating that “sparkling wine could be made simply by adding sugar and molasses.”

  • That would make the wine brisk and sparkling
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Around the 19th century what style of wine did people want

A

Clear Wines not cloudy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What things happened in Champagne in the 19th Century to help create a clear wine and who gets that create

A

Madam Clicquot

  • her invention of the pupitre with the help of her cellar master Antoine Muller in 1818. This created the Remuage (riddling) which is the light turning of the bottle on the pupitre to help the yeast move from the base of the bottle to the neck. This process help create a clear wine
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What is disgorgement a la volee

A

Means “Flying Disgorgement”

  • Is the oldest style of disgorgement. It is done by hand but you can lose a significant amount of wine in not done correctly
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What is disgorgement a la glace

A

The most secure method. Is done when you simply freeze the neck of the bottle to remove the yeast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Who is Jean Antoine - Claude - Chapal

A

French Chemist who created Chaptalization ( process of adding sugar to fermented grape must to help increase alcohol content after fermentation)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What is Liquor de Tirage

A

A mixture of yeast, sugar and wine that helps jump start the second fermentation and Liqour de Tirage is the addition of that mixture into the Vin Clair

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Who grew majority of the grapes in the 18th Century

A

Peasants

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What difficulties did peasants face while making wine

A

Lack of money to store wine over time and also the proper equipment for winemaking. This gave rise to the Negociant (merchant)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What is a Negociant

A

A merchant or trader. Before their rise as wine negociants’ they traded mostly wool or cloth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Who produces most of the grapes in Champagne in the 18th century

A

The farmers (even to this day) farmers make up 90% of the vines produced in Champagne

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What was the first Champagne house in Champagne

A

Runiart - founded in 1729

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

During the 18th Century why did negociants prefer to trade still wine over sparkling

A
  • Easier and Safer - it only took a few months for a still wine to be prepared for sale on the market whereas sparkling wine can take between 9 months to over a year to be ready to sale.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

What region in France became a place of competition for Champagne in the 18th Century and why

A

Bourgonge - due to their richer, sweeter and more full body wine. Plus it was red or white

  • Champagne wines were light and pink
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

What 3 European markets became key export markets for Champagne in the 18th Century

A

Britian

Russia

Parts of Germany

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

What helped champagne gain access to the European markets

A

Napoleonic Wars

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

In the 18th Century, was Champagne sold based upon origin or producer

A

Origin example (Wines from Ay or Sillery)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

When was considered the Golden Age of Champagne

A

1830 - 1870

  • Sales grew in key markets such as Imperial Germany and Britain
  • The US Market had opened up
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

In the 19th Century how did one guarantee they were getting the best quality Champagne

A

The negociants ( I.E Moet, Vueve Clicquot, Pommery, Heidisieck) became more important than the origin of place

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

What major event in France led to Champagne finally gaining more than 10% of the wine production in France

A

Phylloxera (1890)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

What influenced the German market to open with Champagne

A

The rise of the German Negociant Companies

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Name me 5 of the first German Negociants

A

1785 - Floerns - Louis Heidsieck (Piper - Heidsieck)

1827 - Jacobus, Gottlieb and Phillip Mumm - G.H Mumm

1829 - Jacques Bollinger ( Hennequin de Villermont and Paul Renaudin - Co Founders) - Bollinger

1838 - William Deutz (Pierre-Hubert Geldermann - Co Founder) - Deutz

1843 - Joseph Krug - Krug

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Who is the founder of Champagne Mercier and when was it founded

A

Eugene Mercier in 1858

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

When did Champagne become intregral with being French and how

A

1870 -1914

  • The Belle Epoque Era 1870 - 1914 ( a period characterized by optimism, regional peace, economic prosperity, colonial expansion, technological, scientific, and cultural innovations)
  • Key to national and personal rituals
  • A symbol of Social Cohesion (at least for the rich) states
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

What was the reasoning for the conflict between the growers and the negociants

A

The growers produce 90% of the grapes in Champagne but are not really making any money and they want more money for their grapes

The negociants have the capital to store, market and sale Champagne around the world

  • Both have claim for who really makes Champagne
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

When did Phylloxera come to Champagne

A

1890

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

What impact did Phylloxera have on the region of Champagne

A
  • Wine quality was reduced
  • Fraudulent wine increased
  • Made from outside the region (less appropriate grapes)
  • Concocted from various ingredients
  • Land prices dropped by around 80%
  • Replanting with a wide range of varieties
  • Vineyards had to be replanted using American Rootstock
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

What sub region of Champagne did Gamay grow in

A

The Aube

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

How many times was Reims occupied during World War I

A

2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

What dominated the region of Champagne during World War 1

A

Trenches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

Why was Champagne the region the Germans during World War I wanted to occupy

A

Cause Champagne was attached to the idea of real “FRENCHNESS”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

After World War I how were the vines replanted in Champagne

A

Rows

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

Before World War I how were the vines planted in Champagne

A

En Foule ( In crowds)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

Gamay made up what percentage of vines in the Aube after World War I

A

80

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

When was the Aube officially removed from the region of Champagne

A

1911

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

When was Aube officially brought back into the region of Champagne

A

1927

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

When was the Commission of Chalons founded

A

1935

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

What was purpose of the Commission of Chalons

A

To help resolve the grape pricing issue between the negociants and farmers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

When was the CIVIC founded

A

1941 by Count Robert Jean du Vogue of MOET to help protect the interest of champagne during the German occupation during World War II

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

What was the purpose of the CIVIC

A

To protect the integrity of the Region of Champagne and represents the Growers and Negociants equally

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
68
Q

What was Trente Glorieuses

A

Thirty Glorious - from 1945 - 1975 of the French economy booms and people began to purchase a lot of champagne

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
69
Q

When was the breakdown of agreement over the price of grapes and who banned it

A

1991 - By the European Union

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
70
Q

When writing about champagne as a region how should it be capitalized

A

Champagne

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
71
Q

When writing about champagne as a wine how should it be capitalized

A

champagne

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

Whom do some historians actually believed cultivated Champagne with vines before the Romans

A

The Celts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
73
Q

How long did the Romans rule Champagne

A

From 50 AD til 461 AD

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
74
Q

What Celtic tribe specifically lived in Champagne

A

The Remi tribe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
75
Q

What was the Remi Tribe capital city

A

Reims

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
76
Q

What city today name during the Roman times was Durocortorum

A

Reims

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
77
Q

Why was Reims so important to the Roman Empire

A
  • it was the starting point of the four roman roads

- it was a hub for travelers, both civilian and military

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
78
Q

Besides vines what else in Champagne was attractive to the Romans and why

A

Chalk

it offered a natural resource that they could use to build with

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
79
Q

What is a Crayeres

A

A Chalk Quarry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
80
Q

How many estimated chalk quarries did the Roman build

A

Approximately 250

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
81
Q

After the fall of Rome, how many times did Epernay burn down

A

25

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
82
Q

During the dark ages who took over the viticulture and why

A

The Church, because it was the only source of stability in a society rocked by upheaval

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
83
Q

Who was Bishop Remi

A

The spiritual leader of Reims during the late 5th Century

  • He wanted to convert Clovis to Christianity
  • He prayed over a cask of local wine and told Clovis ‘ as long as there is wine in the barrel, Clovis would be victorious.
  • The cask never ran dry and Clovis paraded through Reims with victory
  • Due to this he was canonized as Saint Remi
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
84
Q

What is the role of the Cellar Master

A

Increase the Revenue, largely by improving the quality of the abbey’s wines and by increasing wine sales

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
85
Q

Was blending a very common practice during the dark ages

A

Yes, it was a common practice to blend different grapes and different vineyard parcels during the Dark Ages.

Monks received grapes from their tenants, sharecroppers and local parishioners as payment of their tithe

These offerings were pressed collectively

There was “NO” thought given to the “blend”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
86
Q

What century did Champagne begin to establish the names vins de la riviere and vins de la montagne

A

9th Century

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
87
Q

What color wines were produced in vins de la riviere and vins de la montagne

A

Red and White wine but each area had its own individual claim to fame

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
88
Q

During the Dark Ages what were the grape varietals used in Champagne

A

Gouais - white berried grape

Gouais Noir or Gouest Noir - black berried grape

Fromenteau - Gray / Pink berried grape

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
89
Q

The black berried Gouais Noir was famous in what area of Champagne

A

Vins de la montagne

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
90
Q

The gray / pink berried Fromenteau was famous in what area of Champagne

A

Vins de la Riviere

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
91
Q

When did Gouais Noir disappear from Champagne

A

19th Century

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
92
Q

What grape is Fromenteau known as today in Champagne

A

Pinot Gris

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
93
Q

What is another name of Gouais Blanc and why is this grape so important

A

Weisser Heunisch in Germany

  • it is considered the mother of many French and German grapes
  • Gouais Blanc is the parent of at least 81 distinct grape varieties in Western Europe
  • is known as the Cassanova of Grapes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
94
Q

How was Fromenteau confirmed as a Pinot Gris reference

A

its pink skin color

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
95
Q

Was Troyes ever once considered the capital of Champagne

A
  • Yes, during the Carolingian Dynasty

- Lasted until the French Revolution

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
96
Q

What was Foires de Champagne

A
  • A trade fair
  • Took place in the villages of Troyes, Bar-sur-Aube, Lagny, and Provins
  • fairs were held twice a year and could last as long as 49 days
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
97
Q

What type of items were traded at the Foires de Champagne

A

Spices, dyes, wool and leather

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
98
Q

What are some facts about the Abby Saint - Pierre of Hautvillers

A
  • founded in 650, by the archbishop of Reims, Saint Nivard
  • near the city of Epernay
  • Dom Perignon was cellar master here from 1668/70 thru 1715
  • By 1636 the abbey owned 100 acres of vines
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
99
Q

What are some facts about Abbey Saint Thierry

A
  • Founded around 500 AD, near Reims by Thierry a disciple of Saint Remi
  • Was destroyed by 1777
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
100
Q

What are some facts about Abbey Reims -Saint Remi

A
  • founded in the 6th century AD in Reims
  • houses the relic of Saint Remi since 1099
  • Joined the UNESCO World Heritage Site in 1991
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
101
Q

What are some facts about Abbey Saint - Nicaise

A
  • Founded in 1231

- Took a long time to construct. From 1231 to the 17th Century

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
102
Q

What was the years of the 100 years war and who was it between

A

1337 - 1453 the English and France (House of Valois)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
103
Q

During the Hundred Years War, how did the church grow in power and wealth

A
  • Getting Tithes from the rich and poor alike filled their coffers
  • Donations from the wealthy were often in the form of land grants
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
104
Q

Wines from the Middle Ages ranged from what colors

A
  • Almost Clear
  • Onion Skin
  • Pale
  • Pale Red
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
105
Q

Did the wines in the middle ages have any effervescent qualities

A

Yes, due to the yeast in the wine going dormant in the winter, arresting the fermentation. Then in the spring once the yeast resuscitated and finishes fermenting the remaining sugar left in the wine.

  • the effervescence was not captured. Usually disappeared once the cask opened
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
106
Q

What does en foule mean and what is the connection to Champagne

A

Means “In a Crowd”, this is the way the vineyards were planted during the Middle Ages

  • this style means that the vines were propagated by layering
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
107
Q

What was the technique behind the en foule vine method

A
  • it involves placing a shoot on the ground and burying its tip
  • the buried tip would develop roots and put forth a new vine very close to the mother plant
  • this method made for haphazard organization within the vineyard
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
108
Q

Where there orderly rows in the vineyards of Champagne during the Middle Ages

A

No

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
109
Q
  • What village in Vallee de la Marne during the middle ages rose to stardom during the middle ages?
  • Became synonymous with vins de la riviere
  • Claim to fame was Fromenteau / Pinot Gris
A

Ay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
110
Q

By the 12th Century how many communes were growing grapes in Champagne

A

131

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
111
Q

Reims

Epernay

Chalons-sur-Marne

Sainte-Menehould

Vitry-le-Francois

Sezanne

Extensive planting in the Seine and Aube Valley

These were epic centers of Champagne during what period

A

The Middle Ages

112
Q

What ways did wine move during the Middle Ages

A

Old Roman Roads and by Rivers

113
Q

What were the principal waterways used in the Middle Ages to move wine

A

Marne

Aube

Seine

Aisne

114
Q

What is tenure a vinage

A

Means typical contract

  • in the middle ages a free man would approach a landowner and offer to revive a neglected vineyard or clear property to plant a new one.
  • the contract was good for 5 years ( the amount of time it takes for a vineyard to become established)
  • After that the land would be divided between the freeman and the landowner
  • The freeman usually would not get the portion he deserved and would usually have to pay rent as a percentage of the harvest
115
Q

What two cities handled majority of the wine commerce in the Middle Ages

A

Chalons and Reims

116
Q

Where in Champagne did Chalons -en-Champagne get most of its wine from and where did they sale most of the wines to?

A
  • Locations of where they would get wines from: Vallee de la Marne , Bar-sur-Aube, and Vertus
  • Areas they would sale wine to: Countries North of France
117
Q

By the 1400’s how many communes were growing grapes in Champagne

A

400

118
Q

During the Middle ages what was driving champagne production

A

Local Consumption

119
Q

During the 1500’s what grape made its debut in the region of Champagne

A

Pinot Noir

120
Q

Where did Pinot Noir become originally embraced in Champagne

A

Ay and the river vineyards

121
Q

What style of wine was Pinot Noir made into originally

A

Vin Gris

122
Q

What problems did Pinot Noir face when it first made its debut

A
  • Adapting to the harsh weather
  • Short growing seasons with little sun produced unripe grapes
  • Frost left little to harvest
  • Drought curtailed yields
123
Q

What was the exact years of the Thirty Years War and the reason behind it

A

1618 - 1648

  • Protestant Reformation
124
Q

What year was Dom Perignon born

A

1638 or 1639 (sources differ on the date)

125
Q

What style of wine was very popular during the time of Dom Perignon

A

Vin Gris

126
Q

What does Vin Gris mean

A

Grey Wine

  • Neither red nor white but rather onion skin or partridge eye
127
Q

How was Vin Gris made

A
  • Large berried clusters were chosen over small berried clusters
  • Grapes were harvested with great care to minimize bruising
  • Grapes were hand picked when cool and covered while in transit to the press to avoid warming
  • From juice of pigmented grapes that received minimal skin contact
128
Q

How was champagne made during Dom Perignon days

A
  • ” Still” Red Wine

- More like a “Clairet” or semi - red

129
Q

What is Clairet

A

a wine that is dark pink in style and may be described as a full-bodied and deep-coloured type of rosé.

130
Q

What type of wine did Dom Perignon wanna make

A

White wine from black skinned grapes

  • it was completely clear and yielded a still blanc de noir
131
Q

How did Dom Perignon achieve his goal of making a white wine from black skinned grapes

A

By pressing carefully and quickly and removing the first juice to exit the press

132
Q

What is Vin de Goutte / Vin de l’abaissement

A

Free-run juice, was the first liquid to run from the press.

  • It was the most prized
133
Q

What does Tailles mean

A

Cuts

134
Q

When is the Tailles done

A

After the vin de l’abaissement (first press)

135
Q

To the cellar workers why was the vin de l’abaissement and the first and second tailles so important

A

They wanted to have those pressings done within an hour to achieve a relatively clear juice

136
Q

How many tailles are done in a pressing

A

4

137
Q

What is Vin de Pressoir

A
  • Means Press Wine
  • The last juice to exit the press
  • The juice is deeply pigmented and given to the servents
138
Q

The vin de l’abaissement was almost always mixed with which tailles

A

The first two tailles but never with the third or fourth

139
Q

During Dom Perignon time did the wines have effervescence

A

Yes, but it was not capturesd

  • If the wine had been transfered to bottle, the closure would simply allow the gas to escape.
  • It was not tightly sealed
140
Q

What is a Broquelet

A

Wooden plug wrapped in oil soaked hemp, used as a bottle seal

141
Q

What was Tocane and where was it popular

A

The sparkling wine made in the Champagne village of Ay in the 1600’s

It was very popular

142
Q

Was effervescence understood or controlled in the 17th Century

A

No

143
Q

What were the 3 pivotal developments in the Champagne method created in the 17th Century

A
  1. Bottles were crafted with uniform neck openings
  2. Corks were reintroduced as a seal
  3. The English developed a production method for a strong glass bottle that could withstand pressure
144
Q

Who was Sir Robert Mansell

A
  • An Admiral in the Royal Navy
  • Created the recipe to what would be the precurser to the common bottle glass
  • he added irons and manganese to the glassblowing process
145
Q

When did the English wine merchants start using the common bottle glass and when did the French began

A

Early 1630’s

  • The french began to use the english style of glass about a century later
146
Q

What is Verre Anglais and what was so unique about it

A

The French term for English Glass

  • It could withstand the force building up inside the champagne bottle during the second fermentation
147
Q

In the 1600’s what helped the resurrection of the compressible and expandable natural cork

A

Glassblowers were able to make a uniform bottle neck openings

148
Q

At the end of the 17th Century, what were the grape varieties of Champagne

A

White

  • Gouais
  • Meslier
  • Chasselas Dore
  • Arbanne

Pigmented

  • Gouais Noir
  • Morillon Noir (Pinot Noir)
  • Morillon Taconne (Pinot Meunier)
  • Morillon Hatif ( a pinot noir variant that ripens early)
  • Fromenteau (Pinot Gris)
149
Q

The first sparkling wine intentionally produced in Champagne was crafted at some point between what years

A

1695 and 1698

150
Q

Who was bottling sparkling wine first? The English or France

A

The English were bottling sparkling wine significantly earlier than the French

  • The English were receiving wine in a cask but transferring it to a bottle as early as the 16th Century and some of those wines re-fermented in the bottle delivering a sparkling product.
151
Q

What two advantages did the English have over the French in order to “seize the foam”

A
  1. Stronger Glass for bottling

2. a tight cork seal

152
Q

Who accomplished the following:

  1. Crafted a true red wine by using old vine fruit harvested in years of abundant sunshine and warmth
  2. Made the first white wine from pigmented grapes
  3. Put serious thought to the blend vs. just tossing grapes into the press as they arrived at the cellar door during harvest
A

Dom Perignon

153
Q

When was the cork re-discovered as a seal in Champagne

A

1685

154
Q

When did the French began using strong verre anglais

A

by 1700

155
Q

By the end of the 17th Century who were the prime drinkers of Champagne

A

It was the luxury beverage of royalty and nobility both at home and abroad

156
Q

By the end of the 17th Century was champagne intentionally sparkling

A

No

157
Q

What does Mousseux mean

A

Foaming or sparkling

158
Q

What does Mousse mean

A

Foam

159
Q

When did the terms Vins Pour Mousser and Vins Mousseux began to be used

A

1710

160
Q

What does Vins Mousseux mean

A

Sparkling Wine

161
Q

In the 18th Century this style of sparkling was lightly effervescent and whose wines were said “to cream”

A

Demi - Mousseux

162
Q

In the 18th Century this style of sparkling wine was said to have approximately 2 atms of pressure

A

Mousseux / Petillant

163
Q

In the 18th Century this style of sparkling wine was also known as saute - bouchon / cork popper or sauteur / jumper) and had an estimated 3 atms of pressure

A

Grand Mousseux

164
Q

In the 18th Century this style of champagne was that if it failed to deliver much by the way of sparkle they were called

A

Sablant - taken form the verb sabler meaning “to sand” (flat)

165
Q

What does la casse mean

A

Breakage

166
Q

How did la casse effect Champagne

A

It was a huge problem and raised the cost of production to the point that champagne, long associated with the privileged and rich, became solely a beverage of the wealthiest of the elite

167
Q

What is Ullage

A

The unfilled space in a bottle or container

168
Q

What is significant about March 8, 1735

A

The official champagne bottle made its debut and was fashioned by royal decree

169
Q

By law a champagne bottle can not way less than

A

25 ounces (1.56 pounds) - a mandated bottle weight, i.e thickness)

170
Q

When did it become legal to sell and transport champagne in bottle

A

1728

171
Q

What were the two only option according to the royal decree to hold the cork in place

A
  1. a string was criss-crossed at the top of the cork and was tied to the neck. Then it was dipped in wax to make sure it was secure
  2. Dip the string in linseed or nut oil which effectively turned the string as hard as leather over time and fashioned an ironclad attachment to the bottle
172
Q

When did the usage of a wire made of iron or brass become an option to hold the cork in place

A

1760

173
Q

In the 18th Century which way did they store the bottles and why

A

Upside down

  • to capture the sediment before popping the cork
174
Q

Why was it customary to bottle champagne during the full moon in March

A

The Champoneis believed that was the time where you would capture the best mousse

175
Q

During the 18th Century how were the flaws of Sparkling Champagne hidden

A

By being served in colored or faceted stemware

176
Q

What were some of the most famous negociants’ established in the 18th Century

A

1729 - Ruinart

1743 - Moet

1760 - Lanson & Delamotte

1772 - Veuve - Clicquot

1776 - Roederer

1785 - Heidsieck (later seperating into Heidsieck & Co and Piper Heidsieck

177
Q

Why were the still red wines of champagne adulerated

A

To be able to compete with the wines of Bourgonge

  • the wines of Bourgonge were more densely pigmented
178
Q

What were the red still wines of champagne adulerated with

A

Elderberry Juice

Cream of Tartar

Alum

179
Q

Why was Jean Antoine Chapel such an advocate for beet sugar

A

The English were blockading the shipment of Sugar Cane to France during the Napoleonic Wars in the early 1800’s.

  • Chapel wanted to make France self sufficient by experimenting with beet sugar as a substitute of sugar cane.
180
Q

What sub region of Champagne began champagne production during the 17th Century

A

Montagne de Reims

181
Q

What sub region of Champagne began champagne production during the 18th Century

A

Cote des Blancs

182
Q

By 1780 how many acres / ha were under vine in Champagne

A

125,000 acres / 50,000 ha

183
Q

By the late 18th Century who was the biggest land owners in Champagne

A

the Church and the Nobilitiy

184
Q

What was the Metheun Treaty

A

Signed in 1703, was an agreement between England and Portugal, guaranteeing that Portugal would not be taxed anymore than France on the importation of their wines.

  • Basically a battle between Port (Portugal) and Champagne
185
Q

What made Champagne begin to expand to markets outside of Britain? To places such as Poland, Russia, Holland, Germany, Switzerland, Italy, Scandinavia and the newly born United States in the 18th Century

A

in 1728 King George II prohibited the importation of wine in bottles.

  • The import tax was lifted in 1786 but not the bottle ban
  • Bottle ban was lifted in at the turn of the century (1800s)
186
Q

What city became the capital of Champagne - Ardenne after the French Revolution

A

Chalons-sur-Marne

187
Q

When did the first champagne glass appear, where , and what style was it

Also in 1772, what did the style become referred to

A

1755

England

Its bowl was long and conical

  • in 1772 the glass was referred to as a flute
188
Q

When did the flute become apart of French Culture

A

the 1800’s and it was known as a “drinking vessel”

189
Q

By the end of the 18th Century approximately how many bottles were produced in Champagne

A

300,000

190
Q

What new means of moving goods was introduced in the 19th Century

A

Railroads

191
Q

What revolution in the 19th Century made its way to Europe and help link France and Europe

A

Industrial Revolution

192
Q

During the first third of the 19th Century, what type of wine was being produced

A
  • Red Wines
  • Made up 90% of the production
  • More often than not, they were, hard, acidic, poorly pigmented
  • So low in alcohol as to render them unstable and incapable of aging
193
Q

What winemaking procedure was very rampant in the 19th century

A

Adulteration

194
Q

What type of additives were used in wines in the first third of the 19th Century

A
  • Sugar
  • Alcohol
  • Coloring Agents
  • Hearty wines from the South of France
195
Q

What region of France wines were used as an additive in the first third of the 19th Century

A
  • Languedoc
  • Wines were added through fraudulent admixing as of 1840.
  • Doing this did not salvage the market for red champagne
196
Q

What does Vins ordininaires de bonne qualite mean

A

Everyday wines of good quality

197
Q

What does vins de boisson mean

A

Drinking Wine

198
Q

What does Vins de pays mean

A

Local Wine

199
Q

In the mid 19th Century, where were the best grapes in Champagne going towards? Sparkling Wine or Still Wine

A

Sparkling Wine

200
Q

How did the Napoleonic Code effect the land of Champagne

A

It mandated that an inherited estate be equally divided among sons.

  • This idea fragmented the already modest sized parcels the rising bourgeoisie had manged to purchase and reduced many landholdings to sizes uneconomical to farm
201
Q

In 1816 Andre Jullien attempted to detail all the wines produced in the world. What was writing called

A

Topographie de Tous les Vignobles Connus - (Topography of All the Known Vineyards)

202
Q

When did Germans began to migrate to the region of Champagne

A

The beginning of the 19th Century

203
Q

At the end of the 18th Century, how many established champagne houses were their

A

10

204
Q

By 1821, how many established champagne houses were there

A

100

205
Q

Around what time did you see the elimination of the costly expense of la casse and why

A
  • After around 1840

- Stronger bottle glass had been created and became mainstream

206
Q

Who were some of the new champagne houses established in the 19th Century

A

1811 - Perrier - Jouet

1825 - Billecart - Salmon

1825 - Joseph Perrier

1827 - G.H - Mumm (Mumm Giesler et Cie)

1829 - Renaudin - Bollinger

1838 - Deutz

1843 - Krug

1853 - Pol Roger

1856 - Pommery et Greno (was originally established as Wibert er Greno)

1860 - Ayala

207
Q

What two places in Champagne became the place the business to gravitated to in the 19th Century

A

Epernay and Reims

208
Q

Champagne Charles Heidsieck was founded

A

1851

209
Q

When did blending become a widespread art in Champagne

A

The start of the 19th Century

210
Q

What part of the juice was the general consensus was much better, more balanced, more complex than each of its individual parts

A

The Cuvee

211
Q

What did cellar masters do when they had a bad harvest in a particular year

A

They would use the reserve wines to help improve the current harvest. This method was to help maintain a consistent quality level and uphold the reputation of the house

212
Q

What is a cru

A

Named Parcel

213
Q

What is livre des cuvees

A

Book of Blends

214
Q

What is the driving force behind the concept of “house style”

A

The Assemblage

215
Q

In the 19th Century when typically did Assemblage take place

A

January and February following harvest

216
Q

In the 19th Century typically when did bottling take place

A

April

217
Q

In the 19th Century, why was sugar added to the wine

A

To help preserve it

  • The link between sugar and sparkle was not yet established
218
Q

What year was the first mention of sugar being added to increase the effervescence of the finished product

A

1821

219
Q

What problem did the acceptance of sugar do to the wine making process

A

La Casse went up

  • it accounted for about 10-20% of the production
220
Q

What pharmacist solved the dilemma behind how much residual sugar is left in the wine after the first fermentation and how much more to add to deliver maximum sparkle with minimal breakage

A

Jean Baptiste Francois of Chalons-sur-Marne

  • Wrote paper in 1837 detailing his dosing formula
  • Paper stated that “Breakage dropped 3-8%
  • Also was called Reduction Francois
221
Q

In 1874 what was chemistry professor Edme-Jules Maumene focus

A

Wine’s ability to absorb carbon dioxide.

  • The goal was to directly correlate measured sugar addition to resulting atmospheres of pressure
222
Q

What is the formula for Atmospheric pressure

A

4 grams of sugar = 1 atmosphere of pressure

223
Q

What two scientist discovered the link between yeast and fermentation as well as how yeast is effected by temperature

A

Louis Pasteur - link between yeast and fermentation

Charles Cagniard de la Tour - How yeast is effected by temperature

224
Q

What french chemist discovered how temperature has an effect on the increase or decrease of gas pressure

A

Joseph Louis Gay - Lussac

225
Q

What french chemist found a way to measure alcohol content

A

Joseph Louis Gay Lussac

226
Q

What chemist discovered the gleuco-oenometer. This was a way to measure residual sugar

A

Antoine - Alexis Cadet de Vaux

227
Q

What is a lattes

A

Often called “sur lattes” which means to store on your side. Is when the champagnes bottles are stacked on top of each other vertically and each layer is separated by thin strips of wood

228
Q

What is Bas - Vin

A
  • wasted wine
  • The wine that is left in the bottle after decanting
  • This wine is gritty and cloudy

In the 19th Century, some champagne houses would decant the wines into new bottles, leaving sediment behind.

The wine that was left over was given to the workers

229
Q

What is Changement de Tas

A

Method of involving moving the stacks of wine bottles

  • As each bottle was lifted out of a stack and re-deposited into another stack, the bottle was shaken to loosen the deposit
  • Method was tedious and wasn’t very successful
230
Q

When did Madame Clicquot began to experiment withthe remuage process

A

1806

  • Perfected it by 1818
231
Q

What angle to Madame Clicquot Chef de Cave Antoine Muller find was the most successful angle to place the bottles on the pupitre

A

45 degree

232
Q

When did the A shape pupitre come into play

A

1840

233
Q

How many bottles did the A shape pupitre hold

A

120

234
Q

How many bottles can a remueurs manipulate a day

A

40,000

235
Q

What is a Remueurs

A

A Riddler

  • the worker whose job is to shift the bottle from a horizontal to vertical position
236
Q

What is Une bouteille Bleue

A
  • Blue Bottle

- It is when during disgorgement the sediment slid back into the bottle

237
Q

Who created the method of disgorgement a la glace

A

Armand Walfard of Belguim

238
Q

When was disgorgement a la glace patented

A

1884

239
Q

In the early to mid 19th Century, typically when was Champagne served

A
  • Between Courses, typically between meat course and dessert

- It was chilled as ‘vin d’entremets (entremet)

240
Q

What type of Champagne did the British prefer in the 19th Century

A

A less sugared style champagne because they liked to drink it throughout their meals not just at the conclusion

  • between 2-6% or 20-60g of sugar per bottle
241
Q

What type of Champagne did the Americans prefer in the 19th Century

A

A less sugared style champagne because that appealed more to their taste. More off dry in style

  • between 10-15% or 110 - 150g of sugar per bottle
242
Q

Around the 1850’s what style of champagne did the Champenois assemble for export markets

A

Sec (Dry)

  • Wines had less residual sugar, but were still noticeably sweet
243
Q

What does frappe mean

A

Iced or chilled

244
Q

When did the coupe makes its debut

A

1830’s

245
Q

What was the original meaning of brut

A

Referred to a newly disgorged champagne in its completely natural state

  • But actually, champagne houses added 1-3% of dosage to tame the searing acidity
246
Q

What style of champagne did the French, Germans and Austrians like in the 19th Century

A

Sweet

  • between 16-18% or 160-180g of sugar per bottle
247
Q

What style of champagne did the Russians like in the 19th Century

A

Candied and Confectionary

  • between 27.5 to 33% or 275 - 330g of sugar per bottle
248
Q

When did railroads reach Epernay and Reims

A

1854

249
Q

What is remplissage

A

The topping off of their bottles after disgorgement with more of the same champagne

250
Q

When did printed labels replace handwritten wine cards

A

Around 1820

251
Q

When did the dosage machine appear

A

1844

252
Q

When did cork began to be covered with tin foil instead of wax

A

1856

253
Q

What does Surbouchage

A

Overtop the cork

254
Q

When did producers began to brand their sparkling wines with the place of origin

A

1860s

255
Q

When did the Muscelet debut

A

1870s

  • despite being patented in 1844

by 1880 the muscelet began to be attached mechanically

256
Q

By the close of the 19th Century, what was the production of champagne bottles

A
  1. 5 million

- end of the 18th century it was 300,000

257
Q

At the end of the 19th Century majority of champagne was being sold domestically or exported?

A

Exported - 80% of the production was being shipped out of France

258
Q

What was the Madrid Agreement

A
  • Created in 1891
  • Ratified by 9 countries
  • The purpose of this treaty was to establish a union by which registered marks would be protected within all its members countries
  • This treaty was not very effective on a global scale due to the fact that so few countries ratified the agreement at the time
259
Q

What areas made up the official Champagne borders of 1908 and what was it called

A

Champagne Viticole

3 Districts within Marne

  • Reims
  • Epernay
  • Chalons
Communes and Cantons of:
- Vitry -le-Francois
-Heiltz -le-Maurupt
-Conde-en-Brie
-Chateau-Thierry
-Charly
-Braine
Vailly ( in Aisne)
260
Q

When did the echelle des crus (scale of named places) get created

A

1911

261
Q

What was the echelle des crus

A
  • was used to set the price of grapes throughout the region and eliminated a lot of heavy handed negociations that occured each year between growers and producers
  • Officially Validated a 200 year old text written by Nicolas Bidet evaluating the quality of the wines produced from various villages of Champagne
262
Q

What law was put into place in 1911

A
  • The word “champagne” must appear on labels, corks, and packing crates and the phrase
  • ” Vin Declare Originaire de la Champagne Viticole” (Wine declared to be a native of Champagne) must appear on shipping documents
263
Q

What was the Champagne Deuxieme Zone

A

A special appellation that was granted in 1911 to some growing areas that had been denied apart of the Champagne Viticole in 1908.

264
Q

What areas were included in the Champagne Deuxieme Zone

A
  • Bar-sur-Aube
  • Bar-sur-Seine- Les Riceys
  • Chavanges
  • Villenaux

All are members of the Aube Department

Also:

  • Wassy (Haut - Marne Department)
  • Nanteuil-les-Meaux (Seine-et-Marne)
  • Citry (Seine-et-Marne)
  • Sainte - Menehould (Marne Deparment)
  • Vitry -le-Francois
265
Q

When was the Belle Epoque Era

A

1871 - 1914

  • A time of endless partying
266
Q

What halted trading in the early 20th century with countries such as Germany, Austria, Hungry and Poland

A

World War I

267
Q

What halted trading with Russia in the early 20th Century

A

The Russian Revolution

268
Q

What halted or slowed down exporting to the United States and Canada in the early 20th Century

A

Temperance Movement

269
Q

What was the purpose of the AVC ( Association Viticole Champenoise)

A
  • They wanted to make sure that everyone followed the best practices to restore the vineyards to a level equal to or superior to what had existed before the war so that champagne could regain its standing in the global wine market
270
Q

What grapes did the AVC promote for planting

A

Chardonnay

Pinot Noir

Pinot Meunier

  • These grapes were grown on sites the AVC knew they would excel at
271
Q

What was a main reason for the decrease in champagee growers from the end of the 19th century til 1937

A

World War I and The Great Depression

272
Q

When was the first vintage of Dom Perginon released

A

1937

  • The grapes were from the 1921 vintage though
273
Q

What year was Louis Roderer’s Cristal released and who was it for

A

1876 for the Tsar of Russia Alexandre II

274
Q

The Great Depression helped give rise to what type of production

A
  • Recoltant Manipulant (RM)

- Cooperative Manipulant (CM)

275
Q

What variations in production can effect champage wine sales

A
  • Climate Conditions
  • Flexibility of the authorized yield per hectare
  • Expansion of the area under vine
  • improvements in the vineyards
276
Q

In 1989 the Madrid Agreement was changed to

A

The Madrid Protocol

Champagne (17 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions