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15 Cards in this Set
- Front
- Back
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Characteristics |
Higher acidity, more delicate flavors, unique palate tingle and lower alcohol than most table wines. |
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Basic rule of champagne since 1927 |
Growing area: champagne includes less than 78,000 acres of vines. Cepage:chardonnay, pinot noir, pinot menier only. Viticulture:specifies vine spacing, vine density, height, pruning and grape yield. Harvest: by hand only. Bottle age: 15 months minimum for non-vintage. 3 years for vintage. |
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Melchizedek |
The largest bottle of champagne, equivalent to 40 standard bottles or 30 liters. |
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How is sparkling wine made? |
Through a secondary fermentation in closed containers. The yeast change the sugar into alcohol and carbon dioxide: the gas does not escape and creates the bubbly liquid. |
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Champagne's grape varieties? |
Pinot noir, pinot meunier, chardonnay. About 85% of champagnes are a blend of about 2/3 red grapes and 1/3 chardonnay. |
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What do you call a champagne made from 100% chardonnay? |
Blanc de blancs |
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What do you call a champagne made from 100% red grapes? |
Blanc de noirs |
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Why those 3 grapes? |
Each grape variety has strengths to contribute to the final blend. |
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Pinot noir |
Adds body, structure, aroma, and a complexity of flavors. This difficult variety likes the cool climate of the region, and it grows well in the chalky limestone soil. |
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Pinot meunier |
Contributes fruitiness, floral aromas , and precocious character (readiness to-drink sooner). |
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Chardonnay |
A star performer in the champagne region, it gives freshness, delicacy, elegance and finesse. |
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Second fermentation in a tank |
Quickest and most efficient way of making sparkling wine. Done in a large closed pressurized tank. "Charmat methode": less expensive , because it's large quantities and ready in just a few weeks. Also the grapes are usually far less expensive. |
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Bottle fermentation |
Methode champenoise, classic method. Has been used for over 300 years and the only allowed way to make champagne. Including aging time this process takes a minimum of fifteen month, and usually goes for 3 years or more. |
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Taste difference between tank fermentation and bottle fermentation? |
Tank fermented wines, like Italian Asti tend to be fruitier, because the route from grape to wine is so quick and direct. In bottle fermentation, the fruitiness diminishes in time and aromas of toastiness, nuttiness, caramel, and yeastiness. And the texture becomes smooth and creamy. Bubbles are tinier and less aggressive. |
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Food pairing |
-egg dishes go best with champagne. -Spicy Asian cuisine. Sparkling wine. -Fish, seafood, pasta(not with tomato sauce, risotto, and poultry . Champagne and sparkling. -lamb(pink not well done), or ham. Rosé champagne -Asiago, parmesan, gouda. Champagne. Don't serve a dry brut with dessert. Try a demi-sec with fruit or not too sweet desserts. For sweeter ones go with asti. |
