Champagne & Sparkling Wines 2011

Front 1

La Champagne

Back 1

the region

Front 2

Le Champagne

Back 2

the wines

Front 3

Champenoise

Back 3

the local people

Front 4

Champagne Region has what type of Soil

Back 4

(belemnite) Kimmeridgian clay sub-soil (fossilized sea bed) with high limestone content and Portlandian limestone. *Chalk sub-soil hundreds of feet deep

Front 5

Champagne Region has what type of Climate

Back 5

COLD! Average annual temperature is only 51◦ F. (Only ½ degree above minimum required to ripen grapes)

Front 6

Only Three Grape Varietals allowed:

Back 6

Chardonnay – Lightness, elegance, finesse, malic (apple) flavorsPinot Noir – aromatics, berry flavors and depthPinot Meunier – workhorse grape adds softness & fleshiness

Front 7

**CIVC**

Back 7

Comité Interprofessionel du Vin de Champagne ( began in 1942) sets controls and enforces AC regulations

Front 8

301 Villages (Crus)

Back 8

Vineyards/Villages (Crus) graded by “L’Echelle des Crus” - a 100 point scale …..that dictates price of grapes (100 pts = 100% of price set)

Front 9

**17 GRAND CRU

Back 9

100 points

Front 10

**40 PREMIER CRU

Back 10

90-99 points (90 to 99% of price set)

Front 11

244 CRU

Back 11

80-89 points - (80 to 89 % of price)

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Five areas (*MUST KNOW these THREE!!*)

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*1. Montagne de Reims* – (pinot noir)*2. Vallee de la Marne* (pinot meunier) *3. Cote de Blancs* (chardonnay)4. The Aube (pinot noir) – southmost 5. Cote de Sezanne (chardonnay)

Front 13

Coteaux Champenoise AC

Back 13

The AC for still wines from Champagne( very high acid!)

Front 14

*Rendement*

Back 14

the amt of grapes permitted from one hectare of vines for the year – set each year by the CVIC

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Crémant is

Back 15

Sparkling Wine!

Front 16

Aude

Back 16

Crémant de Limoux from Carcassonne

Front 17

Loire

Back 17

Crémant de Loire from Anjou & Touraine

Front 18

Alsace

Back 18

Crémant d’Alsace

Front 19

Rhône

Back 19

Crémant de Die

Front 20

Burgundy

Back 20

Crémant de Bourgogne

Front 21

Marc de Champagne-

Back 21

Marc (Brandy) distilled from grape pomace and oak barrell aged

Front 22

Ratafia de Champagne

Back 22

Vin de Liqueur (VdL) made by adding Marc de Champagne to un-fermented grape must

Front 23

Four Main Methods of Production

Back 23

Four Main Methods of Production

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Methode Champenoise

Back 24

(Methode Traditionelle if made outside Champagne region)

Front 25

Transfer Method

Back 25

Transversage

Front 26

Charmat / Cuve Close

Back 26

(Tank method) (also Russian Continuous Method a variation

Front 27

Carbonation

Back 27

Carbonation

Front 28

1.Methode Champenoise

Back 28

1994 Law – Only wine from Champagne region can say Methode Champenoise on label and limited yields. Presses are placed in the vineyards to allow the winemaker to press red grapes immediately without extracting any of the color.

Front 29

1.Methode Champenoise

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Special 4,000 kg. Coquard Press used. The yield is limited to 100 litres of wine for 160 kilograms of grapes (Equivalent to 26.4 gallons for every 330 lbs. of grapes)  *So from 4,000 kg. grapes only 2,550 litres can be extracted :- 2050 cuvee (first pressing) - 500 taille (second pressing)

Front 30

Methode Champenoise steps:

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•ASSEMBLAGE •LIQUEUR DE TIRAGE•REMUAGE •DEGORGEMENT •DOSAGE / Liqueur d’ Expedition

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ASSEMBLAGE

Back 31

Primary Fermentation and Blend of Still Wine in glass or steel tanks

Front 32

LIQUEUR DE TIRAGE

Back 32

wine, yeast and sugar added to produce Secondary Fermentation bottled with crown cap

Front 33

REMUAGE

Back 33

riddling of bottles shakes and moves sediment to neck – *use of pupitres / gyro-pallette

Front 34

DEGORGEMENT

Back 34

Bottle neck freezing and expel sediment

Front 35

DOSAGE (Liqueur d’ Expedition)

Back 35

sweetened wine (amount of sugar will determine sweetness of the finished wine.

Front 36

Charmat / Cuve Close

Back 36

Bulk /tank method where still wines are pumped into pressurized temperature controlled tanks with measured sugar and yeast, propellers move wine around and Second Fermentation is done in a matter of days.Wine is filtered under pressure and bottled.Quicker and cheaper method permitted for German Qualitatswein and Italian DOC wines.

Front 37

Transfer/Transversage Method

Back 37

Secondary Fermentation and Dégorgement is done in the bottle but then the wine is chilled and placed in a large tank where the Dosage is added (large amt can be blended for consistency)then it is re-bottled under pressure in new clean bottles

Front 38

Carbonation method

Back 38

(most inexpensive and fastest way)Still wine is carbonated in large tanks Carbon bubbles in the wine are very large and tend to fade quicklyMay give headache because the bubbles are so large they are not absorbed into the body easily

Front 39

Russian Continuous Method (Adaptation of Charmat process)

Back 39

A series of interconnected pressurized tanks . Still wine and measured yeast and sugar are continuously fed into the first tank, here they are mixed and the fermentation commencesFermenting wine passes through a number of tanks containing wood chips that catch and collect dead yeast (lees) thus filtering the wine while adding a leesy character in a very short time.

Front 40

Blanc de Blancs

Back 40

100% Chardonnay

Front 41

Blanc de Noir

Back 41

all black grapes

Front 42

Rosé - (pink Champagne)

Back 42

made from blending red and white wines , rarely from Saignée (rose color from brief skin contact)

Front 43

Non Vintage – NV-

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-made from 40-50 wines from up to 10 different vintage years (to maintain “house style”) *Must be aged 15 months

Front 44

Vintage

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made almost totally from a blend of just one year*Must be aged 3 years

Front 45

Sugar levels

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Brut Naturelle/Natural- none - driestBrut – 1%Extra Sec- 3%Sec - 5%Demi - Sec - 8%Demi - Doux - 10%Doux -over 10% - sweetest

Front 46

Champagne Bottle Sizes

Back 46

Quarter bottle 187 ml (split)
Half bottle 375 ml half
Full Bottle 750 ml 1 btl
Magnum 1.5 ltr 2 btls
Jeroboam 3 ltr 4 btls
Rehoboam 4.5 ltr 6 btls 1989 (discontinued)Methuselah 6 ltr 8 btls
Salmanazar 9ltr 12 btls
Balthazar 12 ltr 16 btls
Nebuchadnezzar 15 ltr 20 btls
Solomon 18 ltr 24 btls
Premat 27 ltr 36 btls

Front 47

Vin Mousseaux– Fr

Back 47

Sparkling, (AC in Vouvray)

Front 48

Pétillant- Fr

Back 48

Slightly sparkling, (AC in Vouvray)

Front 49

Spritzig

Back 49

- Germany Slightly sparkling (prickle)

Front 50

Schaumwein

Back 50

Germ. Sparkling wine lesser quality than Sekt

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Perlwein

Back 51

Germ. Deliberately made to be lightly sparkling

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Sekt (ZEKT)

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Germany Sparkling

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Spumante

Back 53

Italy Sparkling

Front 54

Espumante

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Portugal Sparkling

Front 55

Espumosos

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Spain Sparkling