Caps Somm Old World Champagne And Alsace

Front 1

What was France's last winemaking region to achieve AOC status?

Back 1

In 1962, Alsace finally achieved AOC status—the last major French winemaking region to do so.

Front 2

When did Alsace achieve AOC status?

Back 2

1962

Front 3

What is the driest city in France?

Back 3

Colmar, capital of the Haut-Rhin département, is the driest city in France.

Front 4

What is France’s smallest région?

Back 4

Alsace.

Front 5

How is Alsace divided?

Back 5

Alsace is divided into two départements, Haut-Rhin and Bas-Rhin.

Front 6

Is the division of départements in Alsace useful?

Back 6

Yes. This division provides a useful convention for quality of wine: generally the premier wines originate in the Haut-Rhin, and over two-thirds of Alsace’s Grand Cru vineyards are located in the département.

Front 7

Which département in Alsace is home to the majority of Grand Cru vineyards?

Back 7

Over two-thirds of Alsace’s Grand Cru vineyards are located in the Haut-Rhin.

Front 8

How can the climate in Alsace be classified?

Back 8

Alsace has a semi-continental climate.

Front 9

Where on the foothills of the Vosges mountains are the best vineyard sites situated?

Back 9

The better vineyards enjoy southern, southeastern, or warm eastern exposures to maximize sunlight.

Front 10

Why do Alsacian vineyards ripen with such regularity?

Back 10

Alsatian vines typically ripen with greater regularity than those in the Loire or northern Burgundy, due to the sheer number of sunlight hours in the summertime.

Front 11

What is the name given to the local pink sandstone in Alsace?

Back 11

Grés de Vosges.

Front 12

What is the soil composition of the steeper mountain slopes in Alsace?

Back 12

Although the soil structure varies greatly from village to village, the steeper mountain slopes are generally composed of schist, granite and volcanic sediment.

Front 13

What can be said of the lower slopes of the Vosges regarding soil composition?

Back 13

The lower slopes sit on a limestone base.

Front 14

What kind of soil is at the base of the Vosges mountains?

Back 14

The plain at the base of the mountains consists of richer alluvial clay and gravel soils.

Front 15

Which grapes (red or white) are paramount in Alsace and what percentage of AOP wines produced do they represent?

Back 15

In Alsace, white grapes are paramount, and 90% of AOP wine is white.

Front 16

Name the "Noble Grapes" of Alsace.

Back 16

The four “noble” grapes of Alsace are—Riesling, Pinot Gris, Muscat (either Muscat Blanc à Petits Grains, Muscat Rosé à Petits Grains or Muscat Ottonel), and Gewurztraminer

Front 17

What grapes can be grown in Vin d'Alsace AOP.

Back 17

Vin d’Alsace AOP—allows the noble grapes, as well as Pinot Blanc (Klevner), Chasselas (Gutedel), Sylvaner, and Pinot Noir to be bottled varietally.

Front 18

If you buy an Alsacian white wine simply labeled "Pinot", what can you expect?

Back 18

Such a wine may contain any proportion of related varieties: Pinot Noir, Pinot Blanc, Pinot Gris, and Auxerrois.

Front 19

If you buy an Alsacian white wine labelled "Pinot Blanc" what can you expect?

Back 19

The bottle of Pinot Blanc will often be blended with the similar but not synonymous Auxerrois. Even a 100% Auxerrois can be labelled as Pinot Blanc.

Front 20

A varietally labelled Alsacian wine must contain what percentage of the labelled grapes?

Back 20

With the exception of Pinot Blanc, which is often blended with the similar but not synonymous Auxerrois, all varietally labeled Alsace AOP wines must contain 100% of the printed grape.

Front 21

What are the primary grape varietals of Champagne?

Back 21

Pinot Noir, Pinot Meunier, Chardonnay

Front 22

What are the secondary grape varietals of Champagne?

Back 22

Pinot Blanc, Pinot Gris, Muscat

Front 23

Name the 5 methods of production for sparkling wine.

Back 23

1. Champenoise/Traditional Method/Classic Method
2. Transfer Method
3. Charmat Method/Cuvee close
4. Methode Ancestrale
5. Carbonation

Front 24

Give 5 Champagne Houses of Reims.

Back 24

Heidsick Monopole
G H Mumm
Palmer
Krug
Lanson
Veuve Clicquot Ponsardin
Louis Roederer
Piper-Hiedsick
Charles Hiedsick
Taittinger
Ruinart
Vranken-Pommery
Henriot
Jacquart

Front 25

Name 5 Champagne Houses of Epernay.

Back 25

Moet & Chandon
Perrier-Jouet
de Venoge
Pol Roger
Demoiselle
de Castellane
Mercier

Front 26

What is the name of the river dividing Champagne?

Back 26

The Marne

Front 27

What is the liqueur du tirage?

Back 27

It is the addition of wine, sugar and yeast to begin the secondary fermentation.

Front 28

How long does the secondary fermentation in Champagne last?

Back 28

It can last between 6 to 12 weeks.

Front 29

What is the minimum amount of sur-lie aging for a non-vintage Champagne?

Back 29

15 months.

Front 30

What is the minimum sur-lie aging for vintage Champagne?

Back 30

3 years.

Front 31

What do the terms blocage and deblocage refer to?

Back 31

Blocage and deblocage refer to the reserve and release of wine stocks for use in future vintages.

Front 32

What is the Échelle de Crus?

Back 32

The Échelle de Crus, is a percentile system by which the villages, or crus, of the Champagne appellation are rated. Villages that achieve the maximum échelle (“scale”) of 100 are classified as grand crus; villages that achieve an échelle of 90 through 99 are classified as premier cru.

Front 33

Name the two villages in Champagne that have a 99% ranking in the Échelle de Crus.

Back 33

Mareuil-sur-Ay in the Vallée de la Marne and Tauxières in Montagne de Reims.

Front 34

What are the Chardonnay districts of Champagne?

Back 34

The Côte de Blancs and the Côte de Sezanne are the Chardonnay producing districts. The Côte de Sezanne is essentially a less distinguished extension of the Côte de Blancs.

Front 35

Name two producers of each style of champagne (light, medium and full)

Back 35

Light - Perrier-Jouët, Laurent-Perrier, Tattinger
Medium - Deutz, Moët et Chandon, Mumm, Piper-Hiedsieck, Pol Roger, Pommery, Veuve Cliquot
Full - Charles Hiedsieck, Bollinger, Krug, Gosset, Henriot, Roederer

Front 36

Which is the largest production area in Champagne?

Back 36

La Vallée de la Marne (5000ha) followed by Le Montagne de Reims (4000ha).

Front 37

Two well known champagne producers started fermenting in oak and other are following suit. They wish to produce a very full bodied style that is best consumed after longer aging. Who were the two pioneers?

Back 37

Krug and Bollinger

Front 38

Which district of champagne has the most Grand Cru villages? Name 3.

Back 38

Montagne de Reims - Verzy, Verzenay, Bouzy, Beaumont-sur-Vesle, Ambonnay, Mailly, Puisieux, Sillery and Louvois

Front 39

What are the 2 Grand Cru villages of the Vallee de la Marne and which varietal are they known for?

Back 39

Ay and Tours-sur-Marne

Both known for Pinot Meunier.

Front 40

What varietal is the Cote des Blancs known for?

Back 40

Chardonnay.

Front 41

What varietal is the Montagne de Reims known for?

Back 41

Pinot Noir

Front 42

What is a Cuvee de Prestige?

Back 42

A cuvée de prestige is a proprietary blended wine that is considered to be the top of a producer's range. eg. Moet & Chandon's Dom Perignon

Front 43

What are the noble varietals in Alsace?

Back 43

Riesling, Pinot Gris, Gewurtzraminer, Muscat & Sylvaner (in Zotzenberg)

Front 44

What is the designation given to a village with an Échelle de Crus ranking below 90%?

Back 44

Cru.

Front 45

How did the Échelle de Crus system change in 1985?

Back 45

Originally, the Échelle de Crus was a true percentile system; in 1985 a revision set the minimum rating of the scale at 80. Until 1990, a village’s échelle rating represented the set percentage of price that a grower could receive for fruit. Thus, growers in grand cru villages would receive the full price set by the CIVC, and other villages would receive a percentage equivalent to their échelle rating. Today, the CIVC recommends, rather than regulates pricing, and supervises the exchange between growers and Champagne houses in order to promote fairness.

Front 46

Which region of Champagne has the most Grand Cru villages?

Back 46

The Montagne de Reims with 9 Grand Cru villages.

Front 47

Name the Grand Cru villages of the Montagne de Reims.

Back 47

Ambonnay
Beaumont-sur-Vesle
Bouzy
Louvois
Mailly
Puisieulx
Sillery
Verzenay
Verzy (added in 1985)

Front 48

Name the regions of Champagne that do not have any Grand Cru vineyards.

Back 48

Côte de Sézanne
Côte des Bars (the Aube)

Front 49

Name the Grand Cru villages of
Vallée de la Marne.

Back 49

Aÿ
Tours-sur-Marne (red grapes only)

Front 50

Name the Grand Cru villages of the Côte des Blancs.

Back 50

Avize
Chouilly (white grapes only, added in 1985)
Cramant
Oiry (added in 1985)
Oger (added in 1985)
Le Mesnil-sur-Oger (added in 1985)

Front 51

How many Grand Cru villages are in the Côte des Blancs.

Back 51

6.

Front 52

What is the matriculation number on a bottle of Champagne.

Back 52

A series of digits which are a code assigned to each producer by the CIVC.

Front 53

What do the initials that precede the matriculation number on a bottle of Champagne denote?

Back 53

The type of producer who made the wine.

Front 54

What do the letters RM stand for on a bottle of Champagne?

Back 54

Récoltant Manipulant

Front 55

If you buy a bottle of Champagne that has RM before the matriculation number what can you deduce about the wine?

Back 55

You will be able to tell that the wine was made by a grower-producer (Récoltant Manipulant) from at least 95% estate-grown fruit.

Front 56

If you buy a bottle of Champagne that has CM before the matriculation number what can you deduce about the wine?

Back 56

That the wine was made by a growers’ co-operative (Coopérative Manipulant) that produces the wine under a single brand.

Front 57

If you buy a bottle of Champagne that has RC before the matriculation number what can you deduce about the wine?

Back 57

That the wine was made by a grower (Récoltant Coopérateur) whose grapes are vinified at a co-operative, but sells the wine under his own label.

Front 58

If a bottle of Champagne has the letters NM preceding the matriculation number what can you deduce about the wine?

Back 58

That is was made by a Négociant Manipulant or a house that purchases grapes and or base wines from growers and other smaller houses. Some NM houses own a significant portion of their own vineyards; others own none at all.

Front 59

If you buy a bottle of Champagne that has SR before the matriculation what can you deduce about the wine?

Back 59

That it was made by a firm (Société de Récoltants), not a co-operative, set up by a union of often related growers, who share resources to make their wines and collectively market several brands.

Front 60

If you buy a bottle of Champagne that has ND before the matriculation number what can you deduce about the wine?

Back 60

That it is distributed by a middleman company that distributes Champagne it did not make.

Front 61

If you buy a bottle of Champagne that has MA before the matriculation what can you deduce about the wine?

Back 61

You can tell that it is a “buyer’s own brand”, often a large supermarket chain or restaurant, that purchases Champagne and sells it under its own label.

Front 62

What is the oldest Champagne house still in operation today?

Back 62

Gosset founded in 1584 as a still wine producer.

Front 63

What is the oldest sparkling Champagne house?

Back 63

Ruinart, established in 1729, can claim to be the oldest sparkling Champagne house.

Front 64

What innovation in making Champagne is associated with the Veuve Cliquot?

Back 64

Under her leadership, the house pioneered the process of remuage, or riddling—a procedure that allows sediment to be easily removed from a bottle during dégorgement (disgorgement).

Front 65

Who put the first Brut Champagne on the market?

Back 65

Pommery put the first brut Champagne, Pommery “Nature”, on the market in 1874.

Front 66

When did the French government delimit the Champagne region?

Back 66

In 1908.

Front 67

What significant event occurred in Champagne in 1911?

Back 67

Vignerons from the southern Aube region, who had long supplied Champagne houses with base wine, protested and rioted in 1911 after being excluded from the region. The Aube was reinstated as a full region of the appellation in 1927.

Front 68

What is the only AOC/AOP that does not need to include “Appellation Contrôlée (or Protégée)” on the label?

Back 68

Champagne.

Front 69

When was the Commission de Châlons formed and for what purpose?

Back 69

In 1935, Commission de Châlons, a consortium of growers and merchants, was formed to develop quality standards and regulate pricing.

Front 70

How much juice can be extracted from grapes in Champagne?

Back 70

Extraction is limited to 102 liters from 160 kg of must, or 2,550 liters from 4,000 kg.

Front 71

What is the vin de cuvée?

Back 71

The first 2050 L off the press in Champagne is called the vin de cuvée .

Front 72

What is the vin de taille?

Back 72

The vin de taille refers to the last 500L off the press in Champagne. The vin de taille is usually richer in pigment and tannin, and many producers sell off this lesser component of the must or include it in a minor proportion as a structural element in a blend.

Front 73

Do base wines in Champagne undergo malo?

Back 73

The base wines often undergo malolactic fermentation, although this is not a universal practice.

Front 74

What does the term assemblage refer to?

Back 74

The most classic representation of Champagne is a blend, utilizing a number of grapes, growing areas, and vintages. At this stage the blender will taste the lots of base wine, and determine a house’s hallmark blend, drawing on reserve stocks from previous years to provide complexity and richness. A certain consistency in style from year to year is highly desired.

Front 75

What is the liqueur de tirage?

Back 75

The liqueur de tirage, is a mixture of still wine, yeasts, sugar, and fining agents that will serve to ignite the second fermentation in the production of Champagne.

Front 76

What is the prise de mousse?

Back 76

The prise de mousse refers to the second in-bottle fermentation in Champagne production.

Front 77

How long does the secondary fermentation last in Champagne?

Back 77

The secondary fermentation lasts up to eight weeks.

Front 78

What happens to alcohol and CO2 during the second fermentation in Champagne?

Back 78

The alcohol content of the wine rises approximately 1.2-1.3%, and the carbon dioxide creates a pressure inside the bottle of five to six atmospheres.

Front 79

Describe the significance of autolysis in Champagne production.

Back 79

In biology, autolysis, more commonly known as self-digestion, refers to the destruction of a cell through the action of its own enzymes. In the case of Champagne it refers to the breakdown of yeast cells which impart complex flavours into Champagne.

Front 80

How has the gyropalette changed Champagne production?

Back 80

The modern remuage operation is shortened to a week or less through the use of a Spanish invention, the gyropalette, an automated device that holds 504 bottles.

Front 81

What occurs after degorgement?

Back 81

As the wines are fully fermented to total dryness, the bottles are then topped off with dosage, or liqueur d’expédition, a liquid mixture of sugar syrup and wine.

Front 82

What is a muselet?

Back 82

A wire cage used to secure a Champagne cork.

Front 83

Is the transfer method allowed in Champagne?

Back 83

For bottle sizes larger than a Jeroboam and smaller than a half bottle, the Transvasage, or Transfer, method is permitted.

Front 84

What does CIVC stand for?

Back 84

Comité Interprofessional du Vin de Champagne .

Front 85

What notable event occurred in Champagne in 1942?

Back 85

In 1942, from the existing but limited framework of the Commission de Châlons, Count Robert-Jean de Vogüé of Moët et Chandon organized a new, broader consortium of growers, producers and shippers to represent the Champagne industry and protect its interests in the face of Nazi occupation. That organization, the Comité Interprofessional du Vin de Champagne (CIVC), remains a powerful force in the complex mediation between the large Champagne houses and the numerous smaller growers from whom they source grapes.

Front 86

What is the inaugural vintage of Dom Perignon?

Back 86

1921.

Front 87

How many villages in Champagne are authorized to grow grapes for Champagne production?

Back 87

357.

Front 88

What is the predominant soil type in Champagne and why is it relevant?

Back 88

Porous, belemnite chalk subsoil is pushed to the surface on the appellation’s slopes, absorbing heat to protect the vines at night and providing excellent drainage in the wet climate. Belemnite chalk, derived from the fossilized remains of millions of extinct cephalopods, has a high limestone content, which allows vine roots to dig deeply and is linked to increased acidity (but not if you ask Bruce).

Front 89

What is the predominant soil type in the Aube?

Back 89

Clay.

Front 90

What are the dominant grapes of Champagne and what do they add to the cuvee?

Back 90

Each grape contributes a different element: Chardonnay provides elegance and longevity, Pinot Noir supports the wine’s structure, richness and body, and Pinot Meunier, or simply Meunier, lends a youthful fruitiness and approachability.

Front 91

How much is a marc of grapes?

Back 91

A marc of grapes is 4000kg, or the amount held in a traditional Coquard basket press.

Front 92

What is the liqueur d’expédition?

Back 92

As the wines are fully fermented to total dryness, the bottles are then topped off with dosage, or liqueur d’expédition.

Front 93

What is the Tête de Cuvée?

Back 93

Usually the finest and most expensive bottling that a house offers, the prestige cuvée is typically (but not always) vintage-dated and aged for a number of years prior to release. Prestige Cuvées are usually only released in superior vintages, and may undergo more traditional vinification procedures, such as barrel fermentation, riddling by hand, and cork-finishing during the second fermentation.

Front 94

What House remains the benchmark for single vineyard Champagne?

Back 94

Philipponnat’s “Clos de Goisses”, originally released for the 1935 vintage from one of the few walled vineyards of the region, remains a benchmark bottling.

Front 95

Name the still wine appellations of Champagne and what they are allowed to produce.

Back 95

Coteaux Champenois and Rosé de Riceys are still wine appellations within the region of Champagne. Coteaux Champenois covers still red, white, and rosé wines from the entire appellation; Rosé de Riceys is reserved for 100% Pinot Noir rosé wines produced in Les Riceys, a cru village in the Aube.

Front 96

Name AOP regions for Crémant wines produced by the traditional method.

Back 96

There are seven AOP regions for Crémant wines produced by the traditional method: Crémant de Bordeaux, Crémant de Bourgogne, Crémant de Loire, Crémant de Limoux, Crémant de Die, Crémant du Jura, and Crémant d’Alsace.

Front 97

A single fermentation begins in tank, but the wine is transferred to bottles before the process is complete—liqueur de tirage is unnecessary. Yeasts continue to ferment the remaining sugars in the bottle, giving the wine its sparkle. What method is this?

Back 97

Méthode Ancestrale.

Front 98

Is the addition of liqueur de tirage a component of production in the Charmat method?

Back 98

Yes but the secondary fermentation occurs in the tank, not the bottle.

Front 99

During the charmat method of production of sparkling wines, does the wine undergo secondary fermentation in bottle?

Back 99

No. The secondary fermentation occurs under pressure in stainless steel vats.

Front 100

What is the most common country and grape used in the Charmat method?

Back 100

Prosecco grape in Italy

Front 101

Is the transfer method allowed in Champagne production?

Back 101

Yes, only for small format and large format.

Front 102

How does the transfer method differ from the traditional method of production?

Back 102

It is the same method of production, including secondary fermentation occurring in the bottle. However, once the secondary fermentation and lees aging has finished, the wine is put into a large tank which is then filtered and bottled under pressure, allowing more flexibility with blending after the secondary fermentation.

Front 103

What is the most inexpensive method of sparkling wine production?

Back 103

CO2 injection/Carbonation

Front 104

Describe the Russian method of sparkling wine production.

Back 104

Developed in the USSR, this method is similar to the tank method, but the base wine is pumped through a series of interconnected (continuous) tanks while undergoing the second fermentation. Liqueur de tirage is constantly added to the wine, and lees accumulate in the first several tanks, offering a higher degree of autolyzed flavors than the standard tank method.