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188 Cards in this Set
- Front
- Back
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Negociant-Manipulant |
NM - Champagne, merchant producer, reserved for those who purchase more than 6% of their fruit |
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Negotiant-Distributeur |
ND - Champagne, merchant distributor - for those who purchase finished champagne to label and distribute as their own |
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Marque d'Acheteur |
MA - "Buyers Brand" - reserved fro those who sell champagne as their own even though they did not produce it |
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Tank Method - AKA? |
Charmat Cuve Close (France) Bulk Method Gran Vas (Spain) Autoclave (Italian) |
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Who created the Tank Method of production? |
Eugene Charmat (20th C) |
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What are the stages of production for Tank Method production? |
1 - Base Wine -- similar to Traditional, but usually lower quality 2 - Secondary Ferment - done in tank under pressure, rapid ferment, cooled and stopped @ 5 degrees ATM 3 - Clarification - done in tank 4 - Dosage - done in tank 5 - Bottling - under counter pressure from tank |
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How is Asti DOCG produced? |
Asti get their fizziness from a single fermentation that takes place in stainless steel tanks (as opposed to a secondary fermentation taking place in a wine bottle like Champagne). After the grapes are harvested, they are crushed and pressed, with the must transferred to large tanks where the temperature is lowered to just above freezing in order to prevent fermentation from beginning. The tanks are sealed and pressurized, and then the temperature is raised to allow fermentation to begin. Within the tanks the carbon dioxide by-product of fermentation is trapped with the gas dissolving into the wine and creating the ultimate source of the bubbles that are seen in a wine glass. Fermentation is allowed to continue until the wine has reached between 7-9% alcohol and between 3-5% residual sugar. The wine is chilled again to halt fermentation before it is sent to a centrifuge that filters and removes all yeast from the wine to prevent fermentation from resuming. The wine is then bottled and shipped. |
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Transfer Method - AKA? |
Methode Transfert (France) Carstens (USA) |
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Transfer Method stages of production: |
1 - Base Wine - same as traditional 2 - Second Ferment - Same as traditional - done in bottle, aged on lees, "Bottle Fermented" 3 - Transfer - bottle contents transferred to pressurized tank, no riddling or disgorgement 4 - Filtration - sediment is removed 5 - Dosage - done in tank 6 - Bottling - from tank, under pressure, not the original bottle |
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Traditional Method - AKA? |
Methode Traditionelle Mehtode Classique Classic Method Bottle Fermented |
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Traditional Method stages of production: |
1 - Base Wine - Ferment, Age, Blend, Cold stabilize 2 - Second Ferment - (Prise de Mousse) - liqueur de Tirage is added with wine to the bottle 3 - Ageing on the Lees - More time = more flavor, Autolysis occurs (significant affect after 15 mos) 4 - Riddling - (remuage) 5 - Disgorgement & Dosage - remove the sediment and add liqueur de dosage, then cork and cage
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Transversage |
Transversage is an occasional twist on the traditional method [of sparkling winemaking] whereby, immediately after disgorgement, the contents of bottles of sparkling wine made by the traditional method are transferred into a pressure tank to which the dosage is added before the wine is bottled, typically in another (often small) size of bottle, under pressure. This is how many half bottles, all airline "splits" or quarter-bottles, and virtually all bottle sizes above a jeroboam of champagne are filled. |
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Autolysis |
The effects of autolysis on wine contributes to a creamy mouthfeel that may make a wine seem to have a fuller body. The release of enzymes inhibits oxidation which improves some of the aging potential of the wine. The mannoproteins improve the overall stability of the proteins in the wine by reducing the amount of tartrates that are precipitated out. They may also bind with the tannins in the wine to reduce the perception of bitterness or astringency in the wine. The increased production of amino acids leads to the develop of several flavors associated with premium Champagne including aromas of biscuits or bread dough, nuttiness and acacia. As the wine ages further, more complex notes may develop from the effects of autolysis.
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European wine regulations specify a minimum of just _____ days for effervescent wines in general.
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90 |
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All Champagne wines must spend at least ____ months in the bottle before release, of which ____ months maturation on lees is required for non-vintage cuvees.
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15 and 12 |
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All Champagne wines must spend at least 15 months in the bottle before release, but the minimum for vintage cuvees is _____ years.
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3 years |
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Champagne Region |
1 Department (Marne) 5 major districts 1 AOC - "Champagne" 17 Grand Crus 317 Crus 34,000 ha in total |
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Dom Perignon |
1638-1715 Benedictine monk worked for 40 years Abbey de Hautvillers |
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Cremant |
France, Traditional method sparkling wines, made outside of the Champagne region |
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Franciacorta |
Italy, DOCG, traditional method Chardonnay, Pinot Noir, Pinot Blanc 25 months on the lees for normale 37 months on the less for Riserva |
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What is the grape used for Moscato d'Asti? |
Moscato Bianco aka - Muscat Blanc à Petits Grains |
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What is the maximum ABV for Moscato d'Asti DOCG? |
5.5% |
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Whats is the production process for Prosecco DOC and DOCG wines? |
Tank Method |
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What is the production method for Cava DO? |
Method Traditional |
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Alcohol content for Cava DO? |
10.8 - 12.8% ABV |
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Minimum aging requirements for Cava DO? |
-Cava: min. 9 months on lees -Cava Reserva: min. 18 months -Cava Gran Reserva: min. 30 months. |
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Where is 95% of all Cava DO produced? |
About 95% of all cava is produced in the Penedès area in Catalonia
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Montagne de Reims has how many GC? |
9 Best known: Ambonnay, Mailly, Verzenay, Verzy, and Bouzy Lesser known: Puisieulx, Sillery, Beamont-sur-Vesle, and Louvois |
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Moving from north to south, five distinctive main production areas in Champagne:
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Montagne de Reims
Vallée de la Marne Côte des Blancs Côte de Sézanne Côte des Bar |
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How many Grand Cru in Champagne, total? |
17 |
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How high is the "mountain" of Reims? |
283 metres is its highest point
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How many GC in the Côte des Blancs? |
6 Avize Chouilly Cramant Le Mesnil-sur-Oger Oger Oiry |
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What is unique about the Côte des Bar? |
This is the only place in France where wine may be produced under three different appellations, one fizzy (Champagne) and two still, the red wines Rosé des Riceys and Coteaux Champenois.
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How many GC in the Vallée de la Marne?
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2 Ay Tours-sur-Marne |
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How many GC in the Côte de Sézanne?
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none |
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How many GC in the Côte des Bar?
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none |
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Minimum aging requirements for Franciacorta? |
- NV: min. 18 months
- Vintage: min. 30 months |
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"Millisme" on the label of a Cremant de Bourgogne indicates what? |
Single vintage wine and usually has added lees aging |
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How many bubbly regions of production in France? |
23 |
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Sparkling wine of Alsace |
Cremant de Alsace |
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Sparkling wine of Loire |
Vouvray Montlouis Cremant de Loire Saumur |
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Sparkling wine of Bordeaux |
Cremant de Bordeaux |
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Sparkling wine of S. West France |
Gaillac Mousseux (rare) |
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Sparkling wine of Languedoc-Roussillon |
Cremant de Limoux Blanquette de Limoux |
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Sparkling wine of the Rhone |
Saint-Peray Cremant de Die Clairette de Die Clairette de Bellegarde Petillant (very rare) |
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Sparkling wine of Bugey |
Bugey Bugey-Cerdon |
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Sparkling wine of Savoie |
Savoie Ayze Seyssel Cremant de Savoie |
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Sparkling wine of Jura |
Cremant de Jura |
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Sparkling wine of Bourgogne |
Cremant de Bourgogne Bourgogne Mousseux |
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Annual shipments for: Champagne, Prosecco, Cava |
Champs - 308m Prosecco - 410m Cava - 250m all in bottles |
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What is the difference between 'brut nature' and 'zero dosage'? |
the official sweetness bands, and any value on a back label, denote the strength of the dosage liqueur, calculated, measured, confirmed before adding to the bottle Brut Nature means no sugar added, but there could be residual (0-3g/l) Brut Zero (ambiguous) always some RS not fermented out |
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Another name for 'Pet Nat'? |
Methode Ancestral (Petillant Natural) |
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Prosecco Col Fondo |
Prosecco refermented in the bottle, but not disgorged, with the wines left on the lees - thus leaving a sediment in the bottle. Slightly low pressure - 2.5 bars labeled as 'Conegliano Valdobiadenne DOCG' (no Superiore) |
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Saten |
Franciacorta - wines made only from Chard and P. Bianco - minimum 24 months on lees - maximum pressure below 4.5 bars |
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How much Pinot Bianco is legally allowed in Franciacorta blends? |
Up to 50% is permissable Franciacorta - First produced in 1961 - Brescia Province / Lombardy minimum 18 months on the lees |
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How many Cremant appellations in France? Name them, and 3 key regulations shared. |
8 Appellations: Alsace, Bordeaux, Bourgogne, Die, Jura, Savoie, Limoux, Loire - Traditional method - hand harvested - minimum 12 months on the lees |
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-95% of all Cava comes from where? -The majority of the production houses are located where? |
-Penedes -Municipality of Sant Sadurni d'Anoia |
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How many bottles of cava shipped globally in 2016? |
245 million leads Spanish DOs in terms of export volumes |
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How many Cava municipalities in Catalonia? |
159 |
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As a percentage, how much does "premium" Cava account for the overall category? |
almost 15% |
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Prosekar |
Slovenian name for Glera the grape came from this region (Slovenia) and is why the has its name (Prosecco) |
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What grape accounts for the largest acreage in Champagne? |
Pinot Noir |
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What is the maximum percentage of a year's total harvest that can be sold as vintage Champagne? |
80% |
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What is the Prestige Cuvee? |
in Champagne, the first 2050 liters to be extracted from 4000kg of grapes. |
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What do the best Champagnes and sparkling wine only use? |
The “cuvée” or first press of 2050 liters per 4000kg of grapes |
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Rebeche |
Additional press of champagne grapes beyond the first 3 presses, which are: 1. cuvée 2. Premier taille 3. Deuxieme taille 4. Then the rebeche which is used only for still wines or for distillates |
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Legal residual sugar range for Extra Dry Champagne? |
12-17 g/L |
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Production method for Bugery Cerdon AOP? |
Sparkling wine Method Ancestrale |
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Jordan Winery in Sonoma has partnered with which Champagne house? |
AR Lenoble Damery, Champagne established in 1920 the wine is called "Jordan Cuvee" |
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2017 - what is the breakdown of shipments in volume of Champagne to various general markets? |
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2017 - what were in terms of volume, the shipments of Champagne to the UK like and what may be impacting this? |
Shipments were down 11%, and continue to suffer from the adverse effects of Brexit |
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What is one noticeable/leading trend in shipments of Champgne to France and other regions in 2017? |
Noticable drop in discount Champagne shipments, and a continued trend of drinking less, but better quality. |
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2017 - Global shipments in volume by Champagne Houses? |
222.5 million bottles (+1.4%) 3.8B Euros (+4.6%) |
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2017 - Global shipments in volume by Champagne Growers?
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57.4 million bottles (-3.7%) 744.8M Euros (-1.6%) |
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2017 - Global shipments in volume by Champagne Co-operatives?
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27.4 million bottles (+1.1%) 362.1M Euros (+3.0%) |
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When was the Union of Champagne Houses formed and what did they do, in part?
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Originally known as the Syndicat du Commerce des Vins de Champagne, the union prosecuted anyone who misused the name ‘Champagne’, whether in France or abroad, and it invariably won its case. ‘Champagne’ might have otherwise become the generic term for all sparkling wines.
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What are the dual climate impacts of the Champagne region, and their direct impacts? |
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What is the annual average temperature in Champagne? |
11°C (52°F) |
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What are the regional differences in subsoil for The Côte des Blancs?
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the Côte de Sézanne and Vitry-le-François lie on an outcrop of chalk
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What are the regional differences in subsoil for The Montagne de Reims?
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lies on a deep bed of chalk
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What are the regional differences in subsoil for The Marne Valley?
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West of Châtillon-sur-Marne - and the hills around Reims (Massif de Saint-Thierry, Ardre Valley and Montagne Ouest) lie on soils containing more marls, sand or clay.
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What are the regional differences in subsoil for The Côte des Bar?
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Bar-sur-Aube and Bar-sur-Seine - lies on soils essentially derived from marl
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Coccolites
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The chalk in Champagne consists of granules of calcite formed from the fragile shells of marine micro-organisms (mainly coccolites).
Being highly porous, it acts as a reservoir (storing 300-400 litres of water per m3, or 79-105 US gallons) that provides the vines with a steady supply of water even in the driest summers. |
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Chalk draws in water through capillary action. Why is this significant for Champagne?
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The effort required to tap into this water supply puts the vines under just enough water stress in the growing season to achieve that delicate balance of ripeness, acidity and berry aroma potential.
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What is the juice extraction limit in Champagne? |
102 litres of must per 160 kilos of grapes
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The favourite rootstock in Champagne today is what, and accounts for what % of plantings?
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The very adaptable 41B, 81% of plantings.
Which will grow just about anywhere and particularly likes chalky soils. |
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What is the cellar temperature typically for MLF in Champagne?
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cellar temperature is maintained at around 18°C
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For MLF in Champagne, tanks are inoculated with selected strains of...? |
lyophilized bacteria
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What are the three dimensions of Champagne blending? |
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What does Pinot Noir contrinute to Champagne? |
The Pinot Noir contributes aromas of red fruits and adds strength and body to the blend.
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What does Pinot Meunier contrinute to Champagne? |
The Pinot Meunier, the fastest-maturing component in Champagne, contributes supple body, intense fruit and roundness.
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What does Chardonnay contrinute to Champagne? |
The Chardonnay gives the blend finesse. As a young wine, it brings floral notes, sometimes with a mineral edge. It is the slowest to mature of the three Champagne varietals and the longest-lived.
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When can Champagne wines be bottled? |
Not until January after harvest |
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Champagne sugar content for Doux |
Doux more than 50 grams of sugar per litre
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Champagne sugar content for demi sec |
demi-sec 32-50 grams of sugar per litre
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Champagne sugar content for sec |
sec 17-32 grams of sugar per litre
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Champagne sugar content for extra dry |
extra dry 12-17 grams of sugar per litre
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Champage sugar content for brut |
brut less than 12 grams of sugar per litre
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Champagne sugar content for extra brut |
extra brut 0-6 grams of sugar per litre
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Champagne sugar content for "Brut nature", "pas dosé" or "dosage zéro" |
"Brut nature", "pas dosé" ou "dosage zéro" contains zero dosage and less than 3 grams sugar per litre
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surfactants
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Proteins from yeast autolysis act as surfactants (surface active agents), which form a gas/liquid boundary in the bubble and prevent rapid growth and also slow drainage of wine in foam, thus stabilising the foam.
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The yeast for traditional method, secondary ferment must withstand what?
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What is a common innoculation of yeast for traditional method, secondary ferment? |
A common inoculation is 15 g/hl of yeast EC1118 (S. cerevisiae var bayanus), rehydrated in ten times its own weight of water (37ºC), then double volume with wine every half hour.
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Autolysis refers to what?
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Autolysis refers to the enzymatic self-destruction of yeast cells.
The most important aspect of autolysis for sparkling wine is the release of flavour components: e.g. benzaldehyde (nutty, toasty), cis- & trans-farnesol (sunflower) & amino acids, proteins and lipids that act as surfactants. |
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Autolysis is affected by:
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Most Prosecco sold in the UK is what? |
Brand consciousness is almost non-existent Consumers see "prosecco' as the brand |
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What has been the UK Sparkling Wine drinking trend over the past 20 years? |
per capita sparkling wine consumption has more than tripled
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France's LDA population is expected to grow by 1.2M over the next few years. What is the problem for wine producers? |
Much of this growth is within the Muslim population, which often does not drink. |
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From a marketing point of view by the consumer what is the difference between DOC and DOCG prosecco? |
often the distinction in quality is not made between the two (but the price is noted) |
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Who owns Mionetto,and when did they acquire? |
Henkell & CO. 2008 |
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#1 Champagne House? 2015 volume, combined? |
LVMH Moet Hennessy 5.12M cases |
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What are a few examples of sparkling wine provenance trends? |
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Innovation is relatively minimal in Champagne, as product categories are fairly well defined and long-established. Name one recent item of innovation... |
ICE - or serving Champagne over ice. Moets ICE IMperial Has inspired a spate fo copy-cats |
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In Prosecco, how many hectares of vineyards are expected to come online in the next three years? |
3000 but not in DOCG, as they are fearful of diluting quality - and the attributable prestige associated with it. |
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Which market is expected to be the #1 fastest growing Champagne and sparkling wine market for the 2016-2021 period? |
United States 2016 - 20M cases 2021 - 25M cases |
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Rotkappchen |
Germany "Little Red Riding Hood" A sparkling wine brand, with various styles positioned as an entry to the 'premium' sparkling category, with a mix of methods:
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2015 Whhich country / market is the leading consumer of non-Champagne sparkling wine? |
Germany - very low prices and very competitive segment, especially at the very low-end of the price category |
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Why, for example in Australia, have Champagne sales been bouyed in 2015? |
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Globally, what percentage of the total sparkling wine market does Champagne verses non-Champagne represent? |
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CAGR for Barfoot Bubby in the Americas market from 2011-2015? |
40.26% - segment leader in growth |
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CAGR - 2011-2015 Travel Retail top performers for sparkling wine? |
Overall Volume:
Groth:
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Oldest producing house in Champange? |
Gosset (1584) - although the house was not making sparkling wines when founded. |
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In Champagne, who produces the unique bottling named "saran" and why is it unique? |
Moet makes Saran Blanc de Blanc, Coteaux Champenoise, which is a still wine only appellation. |
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What is Coteaux Champenoise? |
An AOC covering ghe same area as Champagne sparkling, but made for still wines. Red = Pinot Noir White = Chardonnay Rose is also occasionally produced |
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Champagne - name the bottlign that is 100% Pinot Meunier: |
Egly-Ouret's "Les Vignes de Vrigny" |
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Champagne - What percentage of the Cote de Blancs is planted to white varietals? |
80% White |
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What si the oldest sparkling wine house in Champagne? |
Ruinart (1729) |
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Champagne - who makes "farmer fizz"? |
RM producers |
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What was Napolean's famous quote about Champagne? |
"Always carry champagne; in victory you deserve it, in defeat you need it." |
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What is the Tete de Cuvee of Charles Casanove? |
Stradivarius, named after the famed instruments of the family of the same name. |
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What does the term "jetting" refer to in Champagne? |
After degorgement, jetting is the process of squirting some Champagne into the bottle, allowing the wine to fizz uo, pushing the air out of the neck of the bottle to minimize premox in bottling. |
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How many member are there currently in the Special Club? |
28 member at present (2018) also known as Club Tresors de Champagne www.clubtresorsdechampagne.com |
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Who makes and what was the innaugural vintage of the Cuvee Elizabeth Champagne Rose? |
Billecart-Salmon - 1988 Brut Rose Vintage 50/50 P Noir and Chardonnay |
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What sis the Tete de Cuvee for Vilmart & Cie? |
Coeur de Cuvee |
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What is the name of the second crop that is generally left on the vine at harvest in Chamapgne? |
Bouvreaux - rarely ripens due to the Atlantic influenced climate |
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Name the 5 departments of Champagne: |
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Champagne: Name the two 1er Crus ranked at 99%: |
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What is the vin de cuvee? |
In Champagne, the first pressing (cuvee) equals 2050 liters pressed from a marc of 4000kg |
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What does the marc of grapes refer to? |
On arrival at the pressing centre, each delivery of grapes is weighed and recorded. Every 4,000kg ‘marc’ (traditional unit of measurement for a press-load of grapes) is numbered and recorded in the ‘carnet de pressoir’ (pressing logbook), noting details of grape variety, cru and destination (whether to be retained by the winegrower or sold to a Champagne House). The grapes are also tested for compliance with the minimum alcohol content by volume that is specified for the vintage in question.
Only 25.5HL are allowed to be pressed from a marc. typically 20.5HL from the cuvee, and 5HL from the taille. |
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Champagne - name the french term for bottles in a vertical position: |
Sur Pointe |
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What is the sweetness level for extra-dry in Champagne? |
12-17 g/L of RS |
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What was the first vintage of Salon? |
1921 (first commercial vintage) |
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Name the Grand Cru from where Salon is sourced: |
Le Mesnil Sur Oger |
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Name the first Champagne house to put "Brut" on the market: |
Pommery - 1874 |
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Another name for Dosage? |
Liqueur d'Expedition |
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When does tirage happen in Champagne? |
After Jann 1 following harvest. |
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When does degorgement happen in Champagne? |
12 months after tirage |
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Define CM in Champagne: |
CM - Cooperative de Manipulation - Growers Cooperative that produces wine under a single brand |
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Define RC as set by the CIVC: |
RC - Recoltant Cooperateur - a grower that sells grapes to a cooperative to be vinified, and then receives champagne to market under their own label/brand |
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What si the "prisse de mousse"? |
2nd ferment in Champagne |
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Name the Grand Cru villages of the Cotes de Blancs: |
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Name Delamotte's prestige cuvee: |
Nicholas Louis Delamotte |
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Name the still wine appellations in Champagne: |
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Does Rose de Riceys produce 100% Pinot Noir? |
Yes |
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What is deblocage? |
Release of the wine stocks for future vintages |
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Roughly speaking, what percentage of the world's sparkling wine consumed, comes from Champagne? |
10% |
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How many growers in Champagne? |
There are over 19,000 independant growers in Champagne region. They account for nearly 88% of all vineyard land in the region. Around 4727 of these growers produce wine from their own grapes. |
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How many bottle equivalent in a Solomon? |
20 liters / 26 bottles |
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What is Societe de Recoltants? |
A family of growers that make and market wine under their own-label Champagne, from grapes sourced from family owned vineyards. |
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How does blocking MLF affect the flavor of Champagne? |
wines that have not undergone MLF tend to retain their floral / fruity character longer, remaining typically sharper and more acidic |
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What is the largest Champagne marker for:
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How many Champagne villages for:
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How many Cooperatives in Champagne? |
67 - and produce 9% of the total sales, but process more than 1/2 of all the wine in the region 2234 different brand names |
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What is Ratafia? |
refers to two types of alcoholic beverages:
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Name 3 Special Club producers: |
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Who makes Fleur de Passion? |
Diebolt-Vallors |
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Champagne - Other than the typicals - what grapes are permitted? |
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G/L RS for Sec Champagne? |
17-32 G/L |
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In what year was Verzy elevated to Grand Cru status? |
1985 |
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In which region of Champagne would you find the village of Oger and Avize? |
Cote des Blancs |
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What is the name of the cage used to stop the cork in Champagne? |
Muselet |
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In what village would you find Pol Roger? |
Epernay |
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What are the GRand Cru villages of the Valle de Marne? |
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Along what parallel is the region of Champagne located? |
48th |
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What is the mean annual temperature in Champagne? |
50 F |
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What are the four pruning methods allowed in Champagne? |
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What is the only Champagne to be listed on the Wine Spectator top 100 in 2017? |
Charting-Taillefer, Cuvée Ste Anne |
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Who are the only two producers to make Special Club Rose? |
Paul Bara Mousse |
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What was the first vintage of Don Perignon? |
1921 |
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Champagne What village is Grand Cru for red grapes, but Premier Cru for white grapes? |
Tours-sir-Marne |
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What is the principle soil type for the Cote des Bar? |
Kimmeridgian Marl |
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Champagne Who is the most well-known producer from Montegueux? |
Jacques Lassaigne |
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Dom Perignon has P2 and P3. What are the designations known as from Bollinger and Jacquesson? |
Bollinger - R.D. (Recemment Degorge) Jacquesson “D.T.” (Degorgement Tardiff) |
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What was the first single vineyard Champagne and when was the first vintage? |
Phillipononnat, Clos des Goisses 1935 |
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What does CIVC stand for? |
Commute Interprofessionnel de Vin de Champagne |
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T/F Champagne is the only AOP region of France that allows Rose to be made from blending red and white wine? |
TRUE |
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What year was the Rheoboam discontinued? |
1989 |
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What is the style of the Rose de Riceys? |
100% Pinot Noir Rose from the village of Les Riceys, a Cru village in the Aube |
