1
Q
Champagne symbolizes (3)
A
- gastronomy
- occasion
- luxury
2
Q
In what year did Champagne gain Appelation d’Origine Controlee status?
A
1936
3
Q
Hectares under production
A
34,200
4
Q
Distance from Paris
A
150 km
5
Q
4 subregions
A
- Montagne de Reims
- Valee de la Marne
- Cote des Blanc
- Cote des Bar
6
Q
Number of Crus
A
319
7
Q
Number of vineyard plots
A
280,000
8
Q
Average size of vineyard plot
A
12 acre
9
Q
How many square meters in an acre
A
100 m2
10
Q
The champagne wines have unique characteristics due to 4 specific factor:
A
- geography
- soil
- climate
- expertise
11
Q
Main rules of Champagne (9)
A
- defined area
- 7 grapes
- 4 pruning methods
- grape yield limit
- min potential alcohol content at harvest
- must:yield limit when pressing
- approval for pressing centers
- secondary fermentation in bottle
- aging
12
Q
What are the authorized grapes
A
- PN
- Meunier
- Chard
- Arbane
- Petit Meslier
- Pinot Blanc
- Pinot Gris
13
Q
Arbane, Petit Meslier, Pinot Gris, Pinot Blanc account for __% of vines
A
0.3%
14
Q
Types of allowed pruning
A
- Royat
- Chablis
- Guyot
- Vallee de la Marne
15
Q
What is the limit on pressing yield? ___ L must : ___ kg grapes
A
102 liters of must for 160 kg of grapes
16
Q
Minimum aging requirements:
___ mo for Non vintage
___ mo for vintage wines
A
15 , 36
17
Q
Number of winegrowers
A
16,200
18
Q
Number of champagne houses
A
370
19
Q
Number of cooperatives
A
130
20
Q
What does Recoltant mean?
A
grower
21
Q
How many RM / RCs are there
A
~5000
22
Q
When did the first group of winegrowers come together and why
A
Late 19th / early 20th Century - Phyloxera and then financial crisis of 1930s
23
Q
Year of first official coop
A
1921, but movement not take off until post WW2
24
Q
Negociant Manipulant
A
Merchant producer: owns and /or buys grapes, must or wine and then produces on own premises (think Champagne Houses)
25
Cooperative de Manipulation CM
Coop producer: coops who make wine on own premises from grapes grown by their members
26
Negociant Distributeur ND
Merchant distributor: buy wines in finished bottles and label as own
27
Marque d’Acheteur MA
Private label
28
When were vines first planted in Champagne by Romans
3rd Century
29
Practice of wine growing by monks began in what era?
High Middle Ages (476-987)
30
First King of France was crowned where? And when
Reims, 496
31
All kings of France were coronated from ___ to ____ in Reims
816 to 1825
32
In ___ phylloxera invaded and almost killed all vineyards
1890
33
What percentage of vineyards were destroyed during WWI
40%
34
In 15th C wines from Champagne were predominantly___
Light red or grey pink wines, with weak irregular effervescence
35
When was the method of pressing to derive white wine from black grapes invented?
17th C
36
What are white wines from black grapes commonly called?
Vin Gris — grey wine
37
Why were wine put in bottles instead of barrels
To improve storage and ease transport
38
Riddling table was invented in what year
1816
39
In 1837 Jean Baptiste Francois invented the ___
Densimeter, measures quantity of sugar to be added to wine for optimal effervescence
40
When was the muselet invented?
1844
41
What did Maumeme invent
Aphrometer (1850), measures pressure in bottles
42
What is important about 1857
Pasteur discovered that yeast was responsible for fermentation
43
Which 2 orgs defend the reputation of Champagne AOC
Comite Champagne and Institut National de L’origine et de la Qualite (INAO)
44
What is the Wine Origins Alliance
An alliance of 33 members across 11 countries (and growing) to protect and promote geographical indications.
45
Tasting Champagne is same as other wines with one added component: ___
Sound
46
Bubbles always start at the same places called
Nucleation sites
47
What is a nucleation site
Particles that are on the glass or in the bottle that trap a gas bubble. When CO2 is released, the bubble grows until large enough to detach itself. The process repeats itself at rate of 10-20 per second
48
The size and number of bubbles depends on ___
Primarily on the glass. Bubble size depends on distance it travels through the glass (flute=larger)
Secondarily on the age of champagne: Younger, more CO2, more bubbles
49
Appearance:
Color: White: Green Yellow, Lemon Yellow, Golden Yellow, Old Gold
Rose: Soft Pink, Salmon Pink, Strawberry Pink, Raspberry Pink
Intensity: Pale, Medium, Deep
50
Typical color of Chardonnay and Pinot Noir / Meunier
Chardonnay: Lemon with green flecks
Pinot / Meunier: Golden
51
Impact of age on intensity
The older the deeper
52
Smell:
Intensity: light, Medium, Pronounced
Aromas of youth (primary)
Aromas of Maturity (secondary)
Aromas of Fullness (tertiary)
53
Taste:
Effervescence: delicate, lively, harsh. - a measure of quality
Sweetness: light, medium, marked
Liveliness: light, medium, marked. - acidity
Body: light, medium, full
Flavors: primary, secondary and tertiary
Finish: short, medium, long (no persistence, <5sec, >5sec)
54
Tasting Conclusion:
Complexity: 1 - 6: based on range of flavors and aromas
Recommendations for serving, occasions, temp, glassware
Pairing (food)
55
T/F. Champagne bubbles can bring out flavor of the dish
True
56
Pairing principles
Balance: Light food with light wine, rich food with rich wine
Harmony: Sweet dessert with sweet wine
Contrast: rich food, high acid wine
Seasonal: light high acid in summer, rich wine in winter
57
Suggested serving for oily / creamy starter, poultry, pizza, salty dry cheese
Extra brut or brut
58
Suggested serving for seafood, sushi, veal, risotto, Gouda
Blanc de Blancs
59
Suggested serving for ham, lamb, duck, pork
Blanc de Noirs
60
Suggested serving for pumpkin soup, tuna, lobster, beef, mushrooms, aged Comte cheese
Vintage
61
Suggested serving with dessert or sweet dishes
Dosed Champagne
62
Suggested serving for sashimi, charcuterie, smoked salmon, pad Thai, paella, shrimp
Rose
63
What does Négociant mean?
trader
64
What does Manipulant mean?
producer
65
What does Coopérateur mean?
cooperative member
66
When did the Champagne Cooperative movement "really take off?"?
post-WWII
67
Effervescence is a/n...
a) discovery
b) invention
c) natural phenomenon
c
68
Effervescence timeline (6)
18th century - stronger bottles
1816 - riddling tables
1837 - densimeter
1844 - cap and cage
1850 - aphrometer
1857 - yeast
69
When did philosopher invade, almost all of the vineyards in champagne?
1890
70
What are the three families of wine aromas, and how does each one develop?
- primary / youth - grape, soil, climate, wm
- secondary / maturity - lees-aging
- tertiary / fullness - evolution
71
Key points about Champagne's terroir (7)
- north lat
- harsh climate
- four main subs
- hillside topography - avg 12% grade
- limestone
- suited grapes
- regulated wm
72
In what year did Champagne publish its first carbon footprint assessment?
2003
73
How many kilograms of grapes are needed to produce a bottle of Champagne (75 cl)?
~1.2kg
74
Which style of champagne is often representative of the Champagne House, Cooperative or Winemaker
BNV
75
Champagne Specialist Certification - Comité
flashcards
Decks in class (4)
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