Champagne

Question 1

Rose

Answer 1

• classically a blend of red still wine with Champagne

Example: Gimmonet’s American importer, Skurknik, asked them for a rose but they are in the Cotes des Blancs. So they buy in red wine, adding 8% Pinot Noir from Bouzy from the Montagne de Reims. 1st sold in 2012. (now their biggest rose markets are Greece and Corsica).

Counter Example: Laurent Perrier one of the very few Champagne houses to make a rose wine via saignee. They macerate PN from 48-72 hours. Aged 4-5 years before release.

Question 2

Pressure

Answer 2

Typical Champagne pressure is 6ATM, but can range from 4/4.5 to 6.5 (not sure if there is a legal range)

• Usually, 4 grams of sugar in tirage = 1ATM
  
  • 24gram dosage is typical.
• Cedric Bouchard “hates making sparkling wine” so deliberately bottles at low pressure, adds only 17grams.
• Some producers making tete de cuvee specifically to age, like Clos des Goisses, bottle at a little higher than 6.
• Gimmonet makes a “Cuvee Gastronome” created for restaurant BTG. Is lower pressure bubbles so creamier.

Question 3

MLF

Answer 3

• all Gimmonet wines go through MLF because Didier thinks the acid in the CdB is too high

Question 4

Oak

Answer 4

• Comtes des Champagne uses 1/3rd oak aging, around 5% of which is new
• Krug uses 100% older oak