Méthode Champenoise

Question 1

What is the 7th step in the Méthode Champenoise​?

Answer 1

Dosage

• -Liqueur d’expédition (*sugar and wine mixture)
• Amount added determines the sweetness level and style category.

Question 2

What is the 1st step in the Méthode Champenoise?

Answer 2

Making the base still wine

• Grapes are gently pressed
• Base wine: light color, low alcohol, high acidity
• Fermented in stainless steel or wood

Question 3

What is the residual sugar level for a Champagne labeled Extra Brut?

Answer 3

0-6 g/L

Question 4

What is the 6th step in the Méthode Champenoise​?

Answer 4

Dégorgement (Disgorging)

• Removing yeast (lees) from bottle
• Neck of bottle frozen with collected sediment
• Frozen “puck” ejected
• Done by hand and machine

Question 5

What is the residual sugar level for a Champagne labeled Demi-Sec?

Answer 5

32-50 g/L

Question 6

What is the residual sugar level for a Champagne labeled Brut?

Answer 6

0-12 g/L

Question 7

What is the 5th step in the Méthode Champenoise​?

Answer 7

Remuage (Riddling)

• Gradual movement of lees to neck of bottle
• Done by hand or mostly by machine (Gyropalette)

Question 8

List the steps of the Méthode Champenoise.

Answer 8

1 - Base Wine

2 - Assemblage of “Cuvée”

3 - Secondary Fermentation (Liqueur de Tirage)

4 - Sur Lie Aging (Autolysis)

5 - Remuage (Riddling/Gyropalette)

6 - Dégorgement (Disgorging)

7 - Dosage (Liqueur d’Expédition)

Question 9

What is the residual sugar level for a Champagne labeled Doux?

Answer 9

50+ g/L

Question 10

What is the 2nd step in the Méthode Champenoise​?

Answer 10

Assemblage of “Cuvée”

Blend of:

• Grapes
• Vintages
• Regions

Question 11

How many liters may be extracted from 4000 kg of grapes to make Champagne?

Answer 11

2550 liters

Question 12

What is the residual sugar level for a Champagne labeled Extra Dry?

Answer 12

12-17 g/L

Question 13

What is the 3rd step in the Méthode Champenoise​?

Answer 13

Secondary Fermentation

• Addition of Liqueur de tirage
• Liqueur de tirage* is a mixture of still wine, yeasts, sugar, and fining agents that will serve to ignite the secondary fermentation.

Question 14

What is the 4th step in the Méthode Champenoise​?

Answer 14

Sur Lie Aging

• Autolysis (breakdown of yeast cells)
• Aged on lees
• Minimum 12 months on lees

(15 months minimum total aging)

Question 15

After extraction, the 2550 liters of juice is divided into what 3 groups?

Answer 15

• Vin de cuvée* (first 2050 liters)
• Vin de taille* (next 500 liters)
• Reb**êche* (1-10% of total used for distillate)

Question 16

What is the residual sugar level for a Champagne labeled Brut Nature/Non-Dosé?

Answer 16

0-3 g/L

Question 17

What is the residual sugar level for a Champagne labeled Sec?

Answer 17

17-32 g/L