champagne, france
TRANSCRIPT
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Champagne
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C h a r d o n n a y, P i n o t N o i r, P i n o t M e u n i e r a r e t h e m a i n g r a p e s
F a m o u s f o r i t s s p a r k l i n g w i n e s , b u t d o e s p r o d u c e s o m e o t h e r s t u f f a s w e l l !
T h e r e i s a l o t m o r e t o C h a m p a g n e t h a n C r i s t a l a n d D o m P. !
U t i l i z e y o u r R o s é a n d B l a n c d e B l a n c s e c t i o n s R e m e m b e r : P r o p e r C h a m p a g n e s e r v i c e i s e q u a l l y
a b o u t s a f e t y a n d e l e g a n c e ! Ta k e y o u r t i m e a n d d o i t c o r r e c t l y s o n o b o d y l o s e s a n e y e !
Some of the Basics:
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Our cur ren t Champagne se lec t ions (11 .24 .09 ) :
B r u t
B i l l e c a r t - S a l m o n , B r u t , N V 1 4 5
B o l l i n g e r , L a G r a n d e A n n é e , 1 9 9 9 1 7 5
G o s s e t , E x c e l l e n c e , N V 9 0
K r u g , G r a n d e C u v é e , N V 2 8 0
L a n s o n , B l a c k L a b e l , N V 1 0 0
L a u r e n t P e r r i e r , G r a n d S i è c l e , N V 2 8 0
L o u i s R o e d e r e r , B r u t P r e m i e r , N V 1 5 0
L o u i s R o e d e r e r , C r i s t a l , 1 9 9 7 4 9 5
M o ë t & C h a n d o n , B r u t I m p é r i a l , N V 7 5
M o ë t & C h a n d o n , D o m P é r i g n o n , 1 9 9 9 3 2 5
M o ë t & C h a n d o n , D o m P é r i g n o n , 2 0 0 0 3 2 5
P e r r i e r - J o u ë t , F l e u r d e C h a m p a g n e , 1 9 9 6 2 2 0
P e r r i e r - J o u ë t , F l e u r d e C h a m p a g n e , 1 9 9 9 2 0 0
V e u v e C l i c q u o t , Y e l l o w L a b e l , N V 1 0 0
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Our cur ren t Champagne se lec t ions (11 .24 .09 ) :
B l a n c d e B l a n c sH e n r i o t , B r u t , N V 8 5P e r r i e r - J o u ë t , B r u t , 1 9 9 9 3 6 0Ta i t t i n g e r , C o m p t e d e C h a m p a g n e , B r u t , 1 9 9 5 3 4 0
R o s éB i l l e c a r t - S a l m o n , B r u t , N V 2 4 0L o u i s R o e d e r e r , C r i s t a l , 1 9 9 9 1 2 8 5M o ë t & C h a n d o n , D o m P é r i g n o n , 1 9 9 6 8 0 5P h i l i p p o n n a t , B r u t , N V 1 3 5Ta i t t i n g e r , P r e s t i g e , B r u t , N V 2 1 0Ve u v e C l i c q u o t P o n s a r d i n , N V 1 6 5
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Key Terms
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Assemblage
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The wine maker and/or ce l la r master assemble the cuvee o f s t i l l w ines pr io r to the f i rs t fe rmenta t ion
Assemblage
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Remuage
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Work ing the lees and o ther fo rms o f sed iment down to the c rown cap or temporary cork
Cour tesy o f Madame C l iquo tAlso known as Ridd l ingTakes p lace a f te r the second fe rmenta t ion
Remuage
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Liqueur de Tirage
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S o l u t i o n o f s u g a r a n d y e a s t a d d e d t o t h e fi n a l c u v e e i n o r d e r t o j u m p s t a r t t h e s e c o n d f e r m e n t a t i o n
Liqueur de Tirage
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Autolysis
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T h e w i n e s a g e i n t h e c e l l a r f o r t h e i r d e s i g n a t e d t i m e i n t e r a c t i n g w i t h t h e l e e s a n d f o r m a d i s t i n c t i v e ‘ a u t o l y t i c ’ c h a r a c t e r
T h e s e c h a r a c t e r i s t i c s a r e o f t e n d e s c r i b e d a s n u t t i n e s s , t o a s t i n e s s , ‘ y e a s t y ’ , a n d o t h e r d e s i r a b l e a r o m a s a n d fl a v o r s
Autolysis
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Degorgement
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Disgorg ing is the ac t o f remov ing the f rozen p lug o f ice (conta in ing spent yeast ) f rom a bot t le o f Champagne or Spark l ing Wine, a f te r r idd l ing
Degorgement
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Dosage
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The few ounces of wine, sometimes sweetened, which is added to each bott le of champagne after disgorging to make up for the l iquid volume lost by disgorging
AKA Liqueur d’Expedition
Dosage
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NM: Négociant manipulant
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These companies ( including the majority of the larger brands) buy grapes and make the wine
Moet & ChandonVeuve Cl iquotKrug
NM: Négociant manipulant
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RM: Récoltant manipulant
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(Also known as Grower Champagne) A grower that also makes wine from its own grapes (a maximum of 5% of purchased grapes is permitted).
There are currently over two thousand, which represents a third of all Champagne producers.
RM: Récoltant manipulant
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CM: Coopérative de manipulation
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Co-operatives that make wines from the growers who are members, with al l the grapes pooled together
CM: Coopérative de manipulation
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SR: Société de récoltants
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An association of growers making a shared Champagne but who are not a co-operative
SR: Société de récoltants
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RC: Récoltant coopérateur
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A co-operative member sel l ing Champagne produced by the co-operative under its own name and label
RC: Récoltant coopérateur
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MA: Marque auxiliaire or Marque d'acheteur
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A brand name unrelated to the producer or grower; the name is owned by someone else, for example a supermarket, restaurant or wine shop
MA: Marque auxiliaire or Marque d'acheteur
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ND: Négociant distributeur
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This consists of an individual person or a legal entity (wine merchant) who buys wines in fi nished bott les. He adds his own label in his workshop.
ND: Négociant distributeur
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Brut Natural or Brut Zéro ( less than 3 grams of sugar per liter)
Extra Brut ( less than 6 grams of sugar per liter)
Brut ( less than 15 grams of sugar per liter)
Extra Sec or Extra Dry (12 to 20 grams of sugar per liter)
Sec (17 to 35 grams of sugar per liter)
Demi-Sec (33 to 50 grams of sugar per liter)
Doux (more than 50 grams of sugar per liter)
More Label Jargon
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Main Soil Component
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Chalk!The chalky soi l is ideal for
Champagne wine. It absorbs water during winter and gives it back to the vine's roots during summer. The other way around, i t absorbs heat during summer to give it back during winter.
Main Soil Component
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Climate
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Cool, continental cl imate infl uenced by the cool breezes and weather condit ions from the Atlantic
Great risk of Frost
Climate
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Grand Cru’s
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Grand Cru v i l lages
Montagne de Reims
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AmbonnayBeaumont-sur-VesleBouzyLoavesMailly-ChampagnePuisieulxSil leryVerzenayVerzy
Montagne de Reims
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Grand Cru v i l lages
Cote des Blancs
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AvizeChouil lyCramantLe Mesnil -sur-OgerOgerOiry
Cote des Blancs
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Grand Cru v i l lages
Vallee de la Marne
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AyTours-sur-Marne
Vallee de la Marne
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- Chardonnay provides freshness and elegance
- Pinot Meunier brings fruit iness and aromas
- Pinot Noir gives body and structure
Quick Facts
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- Montagne de Reims : south of Reims city, where the best Pinot Noir grow
- Cote des Blancs : south of Epernay city, where the best Chardonnay grow
- Vallée de la Marne : west of Epernay city, where the best Pinot Meunier grow
Quick Facts
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Advanced Q&A
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What is the VDL and Rose produced in Champagne?
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Ratafi a (VDL)
Rose des Riceys (Rose)
What is the VDL and Rose produced in Champagne?
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SalonTaitt inger
Veuve Cliquot
Name the Prestige Cuvees for
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Le Mesnil
Comtes de Champagne
La Grande Dame
Prestige Cuvees
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PommeryPhil iponnat
Charles Heidsieck
Name the Prestige Cuvees for
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Cuvee Louise
Clos de Goisses
Blanc des Mil lenaires
Prestige Cuvees
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How many grams of sugar per liter does Brut Champagne have?
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less than 15 grams of sugar per l i ter
How many grams of sugar per liter does Brut Champagne have?
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How many grams of sugar per liter does Demi-Sec
Champagne have?
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33 to 50 grams of sugar per l i ter
How many grams of sugar per l iter does Demi-Sec Champagne have?