Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
47 Cards in this Set
- Front
- Back
5 Areas in Champagne
|
Montagne de Reims
Vallee de la Marne Cote des Blanc Cote de Sezanne Aube/ Cote des Bars |
|
2 Areas in Champagne that produce most of the black grapes
|
Montagne de Reims
Vallee de la Marne |
|
Most Important river in Champagne
|
Marne
|
|
What does CIVC stand for?
|
Comite Interprofessionel du Vin de Champagne
|
|
Grapes grown in Champagne
|
Pinot Noir, Pinot Meunier, Chardonnay
|
|
What does "echelle" mean?
|
It's a grading system that fixes prices. Vineyards that are graded 100% can sell their grapes for 100% of the fixed price. The ratings are 100-80.
|
|
Define CM
|
Cooperative de Manipulante
-made by a cooperative |
|
Define NM
|
Negociant Manipulant
-sold under the name of the house that made it |
|
Define RM
|
Recolant Manipulant
produced by a grower from their own grapes |
|
Define MA
|
Marque d'Acheteur
-Champagne has been bought from a producer and sold under another name ex- a supermarket chain |
|
Define SR
|
Societe de Recoltant
- sold under the name of a company created by growers who are of the same family |
|
Define NR
|
Negociant Distributeur
-Company sells champagne it did not make to others who then retail it. |
|
Define La Methode Champenoise
|
-secondary fermentation happens in the bottle
-only method allowed by CIVC |
|
Is malolactic fermentation allowed in Champagne
|
Yes it is usually either allowed to happen or induced.
|
|
Define liqueur de triage
|
liquid sugar, yeast, tannins and filling added to stimuate second fermentation.
|
|
What happens if too much yeast is added to the bottle for the second fermentation?
|
The bottle may explode.
|
|
Define remuage
|
movement of all sediment and dead yeast cells into a plastic cup under the crown top for removal.
|
|
What is a gyropallette, or a girosol?
|
A machine for riddling the Champagne bottles- Mechanical remuage
|
|
Define degorgement
|
removal of sediment from champagne bottle after second fermentation
|
|
What are two methods of degorgement?
|
traditional, a la volee:
- remove the closure while turing the bottle neck upwards, allowing sediment and a small amount of wine out of the bottle. a la glace -bottle necks are placed in a shallow trough of freezing mixture making a pellet of wine below the sediment. When the bottle is opened the ice-ball and sediment are blown out by the pressure. |
|
What is dosage?
|
sweekented wine added after degorgement that determines the style of the champagne (Brut, Sec, Doux etc)
|
|
Describe the transfer method of sparkling wine production
|
Sparkling wine is made in the traditional way then transfered to larger or smaller bottles under pressure.
|
|
Who was Dom Perignon
|
Cellar master at the abbey in Hautvillers 1670-1715.
He invented la methode champenoise |
|
Who now owns the abbey in Hautvillers?
|
Moet and Chandon
|
|
Who was Madame Nicole-Barbe Clicquot-Ponsardin
|
the person who developed and invented remuage
|
|
What is Blanc de Blanc?
|
made only from Chardonnay grapes.
Mostly from Cotes des Blancs |
|
What is Blanc de Noirs?
|
made from Pinot Noir and Pinot Meunier
|
|
What is Rose Champagne?
|
Made by blending 8-9% Coteaux Champenois Rouge in to Champagne before bottling
|
|
What is Coteaux Champenoise?
|
Still wine from Champagne
|
|
What is Blocage?
|
System of putting wine in reserve in good years to use in poor years
|
|
What is cremant?
|
sparkling wine from other regions in France using la methode traditionelle
|
|
What is Cava?
|
Sparkling wine from Spain made with the traditional method
|
|
What is vinos espumosos?
|
sparklign wine from Spain made by any method besides the traditional method
|
|
Describe the Cuve Close or Charmat process for making sparkling wine
|
-produced by bulk in a tank.
-still wine is pumped into tanks with sugar and yeast. -quick -wine is drawn off under pressure, filtered and bottled |
|
Describe the Transversage method
|
The secondary fermentation is carried out in the bottle, wine is chilled and then put in a tank, then filtered and rebottled.
-often used for large format bottles |
|
Describe Methode Dioise Ancestrale
|
-Bottle the wine before it has finished fermenting.
-degourged before the sugar and yeast are used up (generally sweeter styles are produced) -filtered and rebottled with no liquer d'expedition |
|
What is liquer d'expedition?
|
another name for dosage, sweetened wine added after degorgement to determine style of sparkling wine
|
|
Describe the Carbonation method for producing sparkling wines
|
-quickest and cheapest wines
-fat flabby bubbles that don't last -chilled wine is pumped with CO2. |
|
A french term for slightly sparkling
|
petillant
|
|
What is Perlant
|
a french term for very slightly sparkling
|
|
A German term for slightly sparkling
|
spritzig
|
|
What is Schaumwein?
|
low quiality sparkling wine from Germany
|
|
What is Perlwein?
|
German slightly sparkling wine, made by the carbonation method
|
|
What is a German term for sparkling?
|
Sekt
|
|
What is a portuguese term for sparkling?
|
espumante
|
|
What is an Italian term for sparkling?
|
Spumante
|
|
What is a Spanish term for sparkling?
|
Espumosos
|