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Champagne > Unit 2 - Champagne Viticulture > Flashcards

Unit 2 - Champagne Viticulture Flashcards

1
Q

What does vigne en foule mean

A

Vines in a crowd

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2
Q

With the old planting method, how far apart would the vines be separated

A

31.5 - 39 inches / 80-100 cm

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3
Q

What is Provinage

A

Means layering

  • During the old planting style, when they planted a new vine, the vigneron would bury a healthy cane from the parent vine, leaving 3 terminal buds exposed in the air
  • The buried cane would root, the exposed buds would sprout and a new vine would be propagated
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4
Q

For a new vine, when did pruning of the roots began

A

The spring of the 3rd year

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5
Q

How was the pruning done in the old planting method

A

The vigneron would prune each vine in a circular pattern around its base to the depth of 8 inches / 20 cm

  • He would then lay the vine down and bury the old wood, leaving one exposed cane (from the previous season) above ground
  • Then he trimmed to just 3 or 4 buds
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6
Q

How did root pruning help the vine

A

It encouraged more root growth on the existing root network

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7
Q

What is Assiselage

A
  • Vignes en foule

When the vine was buried it “moved” forward or sideways, and all the vines within the vineyard moved in tandem

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8
Q

How often did new vines need to be planted

A

Every 4 to 5 years

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9
Q

Pre World War I, it was common to have how many vines per hectare / acre

A

20,000 vines per acre / 50,000 vines per hectare

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10
Q

What were some advantages of the vignes en foule planting

A
  • The large number of support stakes within the vineyard actually served as an effective wind break
  • High vine density managed to trap heat within the core of the vineyard at night
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11
Q

In 1888 where did phylloxera arrive

A

the Aube

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12
Q

In 1889 phylloxera arrived where

A

The Aisne and the border of Marne

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13
Q

How fast or slow was phylloxera moving through Champagne

A

5 acres / 2 hectares a year (annum)

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14
Q

In 1901 what area of Champagne was completely riddled with phylloxera

A

Marne

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15
Q

By 1911 what effect did phylloxera have on Champagne

A

Half of all the vineyards of Champagne were affected

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16
Q

Pre Phylloxera how many vines per acre / hectare was there

A

150,000 acres / 50,000 ha

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17
Q

Post Phylloxera how many vines per acre / hectare was there

A

30,000 acres / 12,000 ha

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18
Q

While phylloxera was destroying the vines of Champagne below the ground, what was destroying the vines above the ground

A
  • Powdery Mildew

- Downy Mildew

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19
Q

Where did powdery mildew, downy mildew and phylloxera come from

A

North America

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20
Q

When did powdery and downy mildew come to Champagne

A

The close of the 19th Century

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21
Q

What is significant about Bollinger’s “Vieilles Vignes Francaises - Blanc de Noirs

A

The vineyards that produce this wine, Clos St. Jacques and Chaude Terres of Ay are both phylloxera free.

  • 100% Pinot Noir
  • Vines are grown en foule
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22
Q

What type of soil does the root louse phylloxera not like

A

Sandy soils

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23
Q

What does Sacy, Ecueil and Villedommange all have in common

A

All have phylloxera free vineyards due to their sandy soils

  • All are located on the western edge of Montage de Reims
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24
Q

What major changes happened in regards to the vineyards after World War I

A
  1. The issue of Phylloxera was addressed by planting grafted grapevines
  2. The 3 noble grapes (Pinot Noir, Pinot Meunier, and Chardonnay) were chosen and replanted
  3. The vineyards were planted vignes en lignes
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25
Q

What does Vignes en lignes mean

A

Orderly rows

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26
Q

What was the new vine density with the new style of vignes en lignes

A

3,200 vines per acre / 8,000 vines per hectare

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27
Q

What were some of the new advantages of vignes en lignes

A
  1. Much easier to work
  2. Spacing allowed for the use of farm animals, then later farm equipment
  3. Was able to accommodate horses and wagons, then later tractors
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28
Q

With the new vineyards being planted after World War I, what were the spacing and pruning practices and how many clusters can each vine produce

A
  • 3.3 - 4.95 ft per vine / 1-1.5 meters per vine
  • 12-15 clusters
  • the equivalent of one bottle of wine
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29
Q

What is the appropriate spacing between vines

A

3.3 - 4.95 ft per vine / 1-1.5 meters per vine

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30
Q

What advantages does the new spacing provide for the vines

A

Gives each vine ample room to capture maximum sunlight for photosynthesis

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31
Q

What are the 4 approved pruning methods for Champagne

A

Chablis

Cordon Royat

Vallee de la Marne

Guyot (SIngle, Double, and Asymmetrical)

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32
Q

What pruning method leaves four long canes and one spur (for renewing those canes)

A

Chablis

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33
Q

What pruning methods can only be used for Grand Cru and Premier Cru vineyards

A

Chablis and Cordon de Royat

34
Q

What pruning method involves one long cane and one spur (for renewal)

A

Guyot

35
Q

What pruning method involves two long canes and two spurs (for renewal)

A

Double Guyot

  • the double canes are positioned in opposite directions on the trellis
36
Q

Where does the Guyot method thrive

A

In frost - prone areas, as each cane is replaced each year thus ensuring new wood (new viable buds)

37
Q

This pruning method resembles double guyot except that both canes are shunted in the same direction on the trellis wire (vs. opposite direction like double guyot)

A

Vallee de la Marne

  • has two spurs for renewal
38
Q

What is grape is exclusively just for the pruning method of Vallee de la Marne

A

Pinot Meunier

39
Q

When did the farmer tractor began to get used in Champagne

A

1950’s

40
Q

Who invented the modern day tracteur - enjambeur and when

A
  • Vincent Ballu

- 1946

41
Q

What does tracteur - emjambeur mean

A

high clearance tractor

42
Q

The tracteur - emjambeur was capable of doing what task

A
  • Straddle a row of vines

- perform all vineyard tasks: plow, spread fertilizer, prune, spray, strip leaves and transport grapes

43
Q

How did the usage of the tracteur - emjambeur effect the workers of Champagne

A

it cut down on manual labor across the region during growing season

44
Q

When are growers encouraged to spray for disease

A

When it is only threatened, not on a prescribed schedule

45
Q

What is a Chaufferettes

A

Small portable heater

46
Q

When did France outlaw aerial spraying and why

A

December 31, 2015 in order to keep agrochemicals out of the water supply

47
Q

What does Gadoue mean

A
  • Trash

- Also known as Boues de Ville

48
Q

What was the purpose of Gadoues

A

Concept was to take trash from Paris and Reims and turn organic waste into compost, to help boost the number of micro - organisms in the soil and prevent erosion of the precious top soil

49
Q

What type of materials were found in the soils from Gadoues

A

Everything from Batteries to Plastic

50
Q

How long did the idea of Gadoues last

A

1960 - 1998

51
Q

Do growers favor young vines or old vines and why

A

Young vines because they produce more

52
Q

Is vine age in Champagne fairly young or old compared to other regions in France

A

The vines in Champagne are some of the youngest

53
Q

What climate issue is really effecting the viticulture of Champagne and how

A

Global Warming

This is causing the following

  1. Temperature rising
  2. More rain
54
Q

In a vineyard year, what typically happens at the end of february / Beginning of March

A
  • Ground temperature rises to 48F / 9C degrees

- Sap runs from pruning wounds (Le Pleurs)

55
Q

What does Les Pleurs mean

A

When the sap from the vine runs from pruning wounds

56
Q

What does Le Dourrement mean

A

Break down

  • In regards to the vine, it means Bud Break
57
Q

In the vineyard year, what happens at the beginning of April

A

Leaves Open (La Feuillaison)

58
Q

What does La Feuillaison mean

A

Leafing

  • In regards to the vineyard “Leaves Open”
59
Q

In the vineyard year, what happens at the end of May

A

Flowering (La Floraison), for successful pollination temperatures must reach a minimum of 68F / 20C degrees and weather must be dry

60
Q

What does La Floraison mean

A

Flowering or Blossoming

61
Q

In the Vineyard year, what happens during June / July

A

Grapes form and develop (La Nouaison)

62
Q

What does La Nouaison mean

A

Fruit Set

  • the formation of the fruit
63
Q

In the vineyard year, what happens during August

A
  • The Grapes Ripen (La Veraison)
  • Acid Drops
  • Sugar Increase
64
Q

What does La Veraison mean

A

Changing of color of the grape berries

65
Q

In the vineyard year, what happens in Mid September

A

Harvest (La Vendange)

66
Q

What does La Vendange

A

Harvest

67
Q

In a vineyard year what happens in the month of October

A

Shoots harden into canes. leaves turn color

68
Q

In a vineyard year, what happens in the month of November

A
  • Leaves fall

- Vine fall dormant

69
Q

What does La Taille de la Vigne mean

A

Vine Pruning

70
Q

When did the echelle de crus collapse

A

2003

71
Q

After the dismantling of the echelle de crus, how do growers and producers come to an agreement on grape pricing

A

Via individual contracts

72
Q

What remained in effect after the dismantling of the echelle de crus

A

the Grand Cru and Premier Cru rankings

73
Q

Growers on average own how many acres / hectares

A

5 acres / 2.2 hectares

74
Q

What is the average price per acre/ hectare of land in Champagne and why

A

850,000 Euros for 2.5 acres

  • Champagne Viticole is essentially completely planted
75
Q

Today how many acres / hectares are under vine in Champagne

A

84,757 acres / 34,300 ha

76
Q

The growers (farmers) own today what percentage of the vines of Champagne

A

87.5%

77
Q

The negoiants and manipulants own today what percentage of vines of Champagne

A

12.5%

78
Q

What does CIVIC stand for

A

Le Comite Interprofessionel du vin de Champagne

79
Q

What is the job of the CIVIC

A
  1. Control the supply of wine to market to maintain price stability
  2. Controls the harvest size
  3. Carries out research
  4. Defends the “Champagne” name globally (with a average of 850 court actions each year!)
  5. Promotes “Champagne” globally
80
Q

The INAO created this criteria below was for what purpose in the future of Champagne:

  1. The list of criteria (below) by which the Champagne Vitcole would be anaylzed was formulated in 2006 for what purpose
  2. The petitioning villages needed to demonstrate that they were part of the “historic” zone of Champagne production and that there was wine tradition in their past
  3. The land being evaluated needed to be conducive to quality champagne production. The sites were evaluated based on soil, sub-soil, slope, aspect and meso-climate
  4. These criteria were applied to existing vineyards areas as well as those that were petitioning for inclusion in order to correct for any anomalies, i.e parcels that had AOC Champagne status but did not merit it.
A

As a revision of the Champagne zone for production, not expansion.

Champagne (17 decks)

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