CMS Certified Champagne and Sparkling wine – Flashcards
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Where is the ONLY place that employs "method champenoise"
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Champagne, FR everywhere else it is referred to as traditional method, methods traditionnelle, or classic method, method classique.
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Who was Dom Perignon
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celler master at Abbey of Hautvillers from 1668 - 1715 Did not invent champagne! contributed to modern champagne process, and assemblage. Tried to eliminate the probability of refermentation - the English encouraged and refined it.
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what is "mousseux"
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sparkling, "effervescent"
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what terminology, started due to the unpredictability of sparkling wine in its early years, is still in use today
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Petillant demi-mousseux (crémant) grand mousseux all define the level of effervescence. used today in other sparkling wine regions outside of Champagne
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What is the oldest champagne house still in use todaY?
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Gosset (founded 1584) however they began with still wine. Ruinart dates back to 1729 in champagne production.
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who is the Widow Cliquot?
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Madame Barbe-Nicole Ponsardin
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What did Madame Ponsardin pioneer in champagne
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process of Riddling (remuage) and Degorgement.
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who was the process of Chaptalization named for?
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Jean-Antoine Chaptal - he identified the relationship between sugar and fermentation in 1801.
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How did Madame Ponsardin and Jean Antoine Chaptal's discoveries lead to our modern Champagne?
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The riddling and disgorgement allowed for the removal of yeasts to control the second fermentation, and the understanding of sugar+yeast in fermentation led to precise dosage to create pressure to make bubbles without causing bottles to explode. (improvements in the science of making glass helped as well)
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Who produced the first Brut champagne
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Pommery - 1874
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Who is the mediator between champagne houses and the growers?
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CIVC Comite Interprofessional du vin de Champagne
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Soil of Champagne
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belemnite chalk absorbs and retains heat to protect vines from the cold nights, also excellent drainage
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what is another great aspect of the Chalk soils of Champagne
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easy to dig elaborate tunnels and caves for storing wine. provides a perfect storage environment of 53-54ºF for millions of bottles
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Dominant soil type in Aube, to the south in Champagne
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Clay
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what is the % breakdown of champagne's three grapes
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Chardonnay - 30% Pinot Meunier (millers pinot) - 32% Pinot Noir - 38%
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4 other varietals are allowed but rarely found in certain areas of Champagne AOP. What are they
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Pinot Blanc Vrai ("true" pinot blanc) Arbane Pinot Gris Petit Meslier
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what four pruning methods are allowed in champagne
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Cordon de Royat Chablis Valle de la Marne Guyot
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what is a marc of grapes in Champagne?
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a traditional basket press holding 4,000kg must limit is no more than 2,550 liters per marc - to prevent over pressing and extracting bitterness
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how many villages are permitted to grow grapes for champagne?
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357 (increased from 319 in 2009 to meet market demand - champagne accounted for only 1 in 12 bottles of sparkling wine produced worldwide. first major change in champagne since 1927)
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What are the 5 districts of champagne?
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montagne de Reims Vallee de la Marne Cote des Blancs Cote de Sezanne Cote des Bars (the Aube)
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in Which district(s) is Pinot Noir prominent in champagne
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Montagne de Reims and Cote des Bars (Aube)
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in which district(s) is Chardonnay prominent in champagne
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Cote de Sezanne, Cote des Blancs (where it is nearly exclusive on the south facing slopes - suggested of it's name, "White slopes")
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in which district (s) is Pinot Meunier prominent in champagne
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Vallee de la Marne - frost prone district- the grape buds late and ripens early- good for growers
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champagne vineyard orientation
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south and north facing slopes.
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what is the Cru ranking system in Champagne? how many Grand Cru/Premier Cru
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Echelle de Crus status is awarded to the entire village, not just individual vineyards or properties. 17 Grand Crus 42 Premier Crus
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what is "blocage" and "deblocage"
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the reserve and release of wine stocks for future use - regulated by the CIVC in champagne. safeguards the quality from vintage to vintage in champagne
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how does the Echelle de Crus work?
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a percentile rating (now with a minimum of 80%). only those rated 100% are Grand Cru. 90-99% are Premier Cru.
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what are the 2 villages with a 99% rating?
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Mareuil-sur-Ay in Vallee de la Marne Tauxieres in Montagne de Reims
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What did the Echelle % originally set
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the % of price (set by CIVC) paid for grapes. A grand cru vineyard would receive 100% of the price set by the civc, all other vineyards would receive their designated %.
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Who regulates the price for grapes now
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The CIVC still does, but it is no longer based on the Echelle rating. they supervise the sale in order to promote fairness.
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What is the set of initials followed by a number on a champagne bottle
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the Matriculation Number. set by the CIVC a code assigned to each producer, preceded by a set of initials that denote the type of producer.
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What is an NM champagne producer
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Negociant Manipulant: House that purchases grapes and/or base wine from growers and smaller houses. Some of these may own a significant number of vineyards, others none at all. Large houses with the most international presence are in this category manipulant=handling
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What is an RM producer
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Recoltant Manipulant: Grower-Producer. Champagne made from Estate-grown fruit. (95% must originate from their own vineyards) recolant = harvested manipulant = handling
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What is a CM producer
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Cooperative Manipulant: A Growers cooperative that produces the wine under a single brand. Growers don't sell, they work together to produce one label. manipulant = handling
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What is an RC producer
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Recolant Cooperateur: A grower whose grapes are vinified at a co-operative, but sells the wine under their own label. recolant= harvested
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what is an SR producer
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Societe de Recolants: a firm (NOT cooperative) set up by a union, usually of related growers, who share resources to make their wines and collectively market several brands recolant=harvested
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What is an ND producer
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Negociant Distributeur: middleman company that distributed Champagne it does not make
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what is an MA producer?
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Marque D'acheteur: "buyer's own brand" often large supermarket or restaurant chain, purchases champagne and sells under its own label.
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What is the vin de cuvee in champagne?
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the first 2,050 liters of the press (pressed from the 4000kg marc) *remember only 2,550 liters may be pressed from the 4000kg marc)
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what is the vin de taille in champagne?
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the last 500 liters of the press (from the 4000kg marc) *remember only 2550 liters may be pressed from the 4000kg marc)
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What is usually done with the vin de taille?
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lesser quality component usually richer in pigment color, and is often sold off - sometimes used as a structural element in a blend.
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What is the third extraction of the pressing of champagne?
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Rebeche - required by law and must comprise 1-10% of the total. Used for distillate - not allowed to be added to champagne.
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What is the settling, usually 8-15 hours, of the grape must after pressing in champagne called?
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Debourbage
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what are the remaining solids of the grape must in champagne called (before being racked off to ferment)
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Bourbes
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what is Vins Clairs
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high acid base wine resulting from the first fermentation in champagne - usually about 11% alcohol. usually chaptalized to get there. usually stainless steel or oak (mostly used)
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when, if at all, do champagnes go through Malolactic Fermentation?
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after the primary fermentation into Vins Clairs
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what are the three methods of clarification used after Malolactic Fermentation?
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Fining Filtering Centrifuge
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When are champagne base wines blended?
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They are allowed to rest and mellow until late Feb -March in the barrels (or stainless steel) they are then tasted and old vintages are used to blend to add richness and complexity
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What is Liquer de Tirage?
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mixture of still wine, yeast and sugar added to the Assemblage of still base wines in the bottle to ignite the second fermentation.
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what is the french name for the secondary fermentation
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Prise de Mousse
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what is the name of the plastic capsule that will capture the sediment during remuage?
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bidule
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Secondary fermentation: how long? % of Alcohol added? Pressure?
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usually lasts about 8 weeks. Adds 1.2-1.3% alcohol 5-6 atmospheres of pressure
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what is the breakdown of dead yeast cells called?
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Autolysis
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minimum aging required non-vintage champagne
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12 months sur lie
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what is Pointage?
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an old method of trapping the sediment into the neck of the bottle - bottles would be briskly shaken to keep the yeast from sticking - new yeasts don't need this, so most houses have abandoned it.
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What is the french term for Riddling?
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Remuage. the manipulation of the yeast into the Bidule in the neck of the bottle
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what are two methods of Remuage
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Pupitre - A shape forms with angled holes for bottle necks- Mme Cliquot's invention Gyropalate - automated, holds 504 bottles adapted from Spanish invention, most houses use this method Prestige cuvees will still riddle by hand
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Name one Champagne house that disgorges wine only to order.
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Bollinger
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What is sur pointe
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Positioning the bottles upside down after riddling for a period of time prior to disgorgement. (some houses will age the wine for a period like this)
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what is added to the wine post-degorgement?
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Dosage or Liquer d'expedition - a mixture of still wine and sugar syrup - amount of sugar will determine the champagne style
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what is the margin of error in champagne sweetness levels?
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+/- 3g/L
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Sweetness levels from driest to sweetest
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Extra Brut Brut Extra Dry Sec Demi-Sec Doux
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Extra Brut g/L Champagne
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0-6g/L (same in pre 2010)
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Brut g/L Champagne
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0-15g/L ( 0-12g/L pre 2010)
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Extra Dry g/L Champagne
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12-20g/L (12-17g/L pre 2010)
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Sec g/L Champagne
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17-35g/L (17-32g/L pre 2010)
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Demi-Sec g/l Champagne
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33-50g/L (32 - 50g/L pre 2010)
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Doux g/L Champagne
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50+g/L (same pre 2010)
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what is the name of the wire cage
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Mouselet - uses six half twists
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how long must non-vintage champagne remain in the cellar prior to release?
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15 months (including the 12 sur lie)
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how long do vintage champagnes age in the cellar prior to release?
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36 months - usually much longer for premier cuvees
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when is the transfer method of champagne allowed to be used in Champagne?
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for bottles larger than a Jeroboam and smaller than a half bottle
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What is the transfer method
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Transvasage - remuage is unnecessary, the wine is disgorged into pressurized tanks and filtered. dosage is added and transferred to a clean bottle under pressure.
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bottle sizes in order from smaller to largest + #L
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Quarter bottle (piccolo) 187ml Half Bottle (demi) 375ml Bottle 750ml Magnum 1.5L (2btl) Jeroboam 3L (4btl) Rehoboam (discontinued 1989) 4.5L (6btl) Methuselah 6L (8btl) Salmanazar 9L (12 btl) Balthazar 12L (16btl) Nebuchadnezzar 15L (20btl) Solomon 18L (24 btl)
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what is the 18L bottle called in bordeaux?
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Melchior
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8 styles of champagne
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non vintage vintage blanc de blancs blanc de noirs prestige cuvee (tete de cuvee) Single Vineyard Champagne Special club prestige cuvee rose champagne
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non-vintage champagne
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house signature style, blended from old vintages to ensure consistency. 3/4 of the market
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vintage champagne
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100% must be from that vintage, but a max of 80% of the vintage may be used for the vintage champagne. better houses only declare in great years. usually brut and ageworthy
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blanc de blancs
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"white from white" - 100% chard. better with age, may be Vintage or NV
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Blanc de Noirs
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"White from Black" produced solely from "black grapes" PN and P. Meunier usually rich and intense, but can lack elegance of Blanc do Blanc
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Prestige Cuvee (tete de cuvee)
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usually finest and most expensive bottling of that house. Usually vintage and aged several years, using only traditional methods (hand riddling etc.)
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Single vineyard champagne
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produced by large house, or smaller grower-producer, may or may not be prestige cuvee. usually carry vintage but not required to. This style is a stark departure to the traditional philosophy of blending Champagne is known for
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What is the best known single vineyard Champagne?
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Phillipponnat's Clos de Goisses. orig. release 1935, comes from one of the few walled vineyards in the region.
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Special Club Prestige Cuvee
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Originated in 1971 - over 2 dozen producers banded together to produce prestige cuvees through identical packaging. lacking marketing and budget, these wines are always vintage, and estate bottled meant to represent the pinnacle of each individual growers style. Known as "club tresors" Lables share identical designs with the producers name on their specific cuvee.
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Rose Champagne
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Vintage, NV, and prestige styles. Typically blended, rather than Saignee. Usually most expensive and rarest in the house's bottlings
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what is different about the Rose's champagne in Champagne, vs. rose in other AOP's (besides the bubbles)
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Champagne AOP is the only region that allows rose to be produced by blending, rather than Saignee method.
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What are the still wines of Chamapgne?
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Coteaux Champenois -red, white, rose Rose de Riceys- 100% PN rose wines produced in Les Riceys (a cry village in Aube)
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what are the 7 AOPs produce Cremant method traditionelle wines in France?
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Cremant de Boreaux Cremant de Bourgogne Cremant de Loire Cremant e Limoux Cremand de Die Cremant du Jura Cremant d'Alsace
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6 other regions producing sparkling in the traditional method in France (not Cremant)
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Vouvray Montlouis-sur-Loire Saumur Vin de Savoie Seyssel (in Savoie) Blanquette de Limoux
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2 italian regions producing method traditionelle sparkling wines
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Franciacorta Oltrepo Pavese Metodo Classico
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German and Spanish sparkling wines in traditional method
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all Cava Sekt (top quality)
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Method Ancestrale
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aka method rural oldest and most rudimentary method, single fermentation begins in tanks, and is bottled before fermentation is complete. so second fermentation, no liqueur de tirage needed. *dosage not allowed
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Charmat Process
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aka Cuve Close/Tank Method Quicker and cheaper Second fermentation takes place in pressurized tanks over a matter of days When pressure is achieved, wine is chilled to kill yeast, then filtered and bottled with Dosage. (there is no substantial contact with lees) Bubbles are bigger and coarser. Preffered for wines emphasizing fruit characteristics such as Asti DOCG and Prosecco
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Continuous Method
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aka Russian Continuous Method developed in USSR - similar to tank method, but the base is pimped through interconnected continuous tanks wile undergoing second fermentation. Liquer de tirage is constantly added and the lees accumulate in the first several tanks, offering a high degree of Autolysis flavors, than standard tank method. the majority of Sekt is produced by this method, or traditional tank method.
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Carbonation for sparkling wine
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cheapest method. Carbonation is injected into still wines, bubbles are not integrated at all and fade quickly. extremely low quality.
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what grape has the highest acreage in champagne?
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PN
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most southern region of champagne?
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Aube
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Name a region that does not produce a Cremant wine?
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Provence
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Where is Rose de Ricey's AOP?
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Cote de Bars
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where is the village of Abonnay?
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Montagne de Reims
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by what method are Bugey Cerdon AOP wines made?
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method Ancestral
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Which of the following training methods is not permitted in Champagne? • Guyot • Vallée de la Marne • Chablis • Cordon de Royat • Gobelet
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Gobelet
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what is the old method of shaking bottles to keep sediment from sticking?
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pointage
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Mouzacis the dominant grape in which of the following sparkling wines? • Bugey Cerdon • Crémant de Limoux • Arbois Mousseux • Seyssel Mousseux • Blanquette de Limoux
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Blanquette de Limoux
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Which of the following villages was elevated to grand cru status in 1985? • Bouzy • Verzenay • Beaumont-sur-Vesle • Verzy • Äy
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Verzy
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What is the name of the second crop, usually left on the vine at harvest in champagne.
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bouvreux
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what is the name of the position bottles are kept prior to remuage?
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Sur Latte - horizontal
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what are the two premier cru villages rated 99% in the echelle de crus?
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Tauxieres and Mareuil-sur-Ay
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when was the CIVC established?
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1941
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what are the two types of chalk soil in Champagne?
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Belemnite and Micraster chalk
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Grand Cru Villages of Montagne de Reims
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Sillery Puisieulx Beaumont-sur-Vesle Versenay Mailly Verzy (added 1985) Louvois Bouzy Ambonnay
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Grand cru Villages of Valle de la Marne
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Ay Tours-sur-Marne
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Grand Cru Villages of Cote des Blancs
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Chouilly (added in 1985) Oiry (added in 1985) Cramant Avize Oger (added in 1985) Le Mesnil-sur-Oger (added in 1985)
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name 2 regions of champagne without any Grand Cru villages
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Cote de Sezanne Cote des Bars
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name the 5 villages elevated to Grand Cru Status in Champagne in 1985
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Verzy - Montagne de Reims Chouilly - Cote des Blancs Oiry - Cote des Blancs Oger - Cote des Blancs Le Mesnil-sur-Oger - Cote des Blancs
