Champagne - Level 1 - Introductory Sommelier Course:

Here’s a beginner-friendly breakdown of what you should know about Champagne for your Introductory Sommelier Course:

Key Topics for Champagne

1. Climatic Influences

• Cool Continental Climate: Champagne has a marginal climate, which means grapes struggle to ripen fully, leading to high acidity—a key characteristic of Champagne.

• Frost Risk: Spring frosts are a significant concern.

• Latitude: Located at 49°N, one of the northernmost wine regions in the world.

• Soil: Predominantly chalky soils, which provide excellent drainage and retain heat, helping vines in the cool climate.

2. Champagne Appellation

• Champagne AOC: The only region in the world allowed to label its sparkling wine as "Champagne."

• Sub-districts include:

• Montagne de Reims

• Vallée de la Marne

• Côte des Blancs

• Côte de Sézanne

• Aube (Côte des Bar)

3. Permitted Grape Varietals

• Chardonnay: Adds elegance, finesse, and acidity.

• Pinot Noir: Contributes body, structure, and red fruit flavors.

• Pinot Meunier: Adds fruitiness and roundness, often used in non-vintage blends.

4. Production Methods

• Traditional Method (Méthode Champenoise):

1. Primary Fermentation: Base wine is made.

2. Blending: Wines from different vineyards, vintages, or grape varieties are blended.

3. Secondary Fermentation: Sugar and yeast are added to the bottle (liqueur de tirage), creating bubbles.

4. Aging on Lees: Minimum of 15 months for non-vintage Champagne, 36 months for vintage Champagne.

5. Riddling (Remuage): Bottles are rotated to collect sediment in the neck.

6. Disgorgement: Sediment is removed.

7. Dosage: A mixture of wine and sugar (liqueur d’expédition) is added to adjust sweetness.

8. Corking: Bottles are sealed with a cork and wire cage.

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5. Styles of Champagne

• Non-Vintage (NV): A blend of multiple vintages; accounts for most Champagne production.

• Vintage: Made from grapes of a single exceptional year; aged longer.

• Blanc de Blancs: Made exclusively from Chardonnay.

• Blanc de Noirs: Made exclusively from Pinot Noir and/or Pinot Meunier.

• Rosé Champagne: Made by blending red wine with white wine or through skin contact.

• Prestige Cuvée: The highest-quality Champagne from a producer (e.g., Dom Pérignon, Cristal).

6. Sweetness Levels (Dosage)

• Brut Nature: No added sugar (0-3 g/L).

• Extra Brut: Very dry (0-6 g/L).

• Brut: Dry (0-12 g/L).

• Extra Dry: Slightly sweet (12-17 g/L).

• Sec: Sweet (17-32 g/L).

• Demi-Sec: Very sweet (32-50 g/L).

• Doux: Extremely sweet (50+ g/L).

7. Bottle Sizes

Champagne Bottle Sizes

Small Sizes

1. Piccolo (Split)

• Volume: 187.5 mL

• Glasses: ~1 glass

• Fun Fact: Often used for single servings or airline service.

1. Demi (Half Bottle)

• Volume: 375 mL

• Glasses: ~2.5 glasses

Standard Size

1. Standard Bottle

• Volume: 750 mL

• Glasses: ~5 glasses

Larger Sizes

1. Magnum

• Volume: 1.5 L (2 standard bottles)

• Glasses: ~10 glasses

• Fun Fact: Considered the ideal size for aging Champagne due to the balance of wine to air.

1. Jeroboam

• Volume: 3 L (4 standard bottles)

• Glasses: ~20 glasses

1. Rehoboam

• Volume: 4.5 L (6 standard bottles)

• Glasses: ~30 glasses

• Fun Fact: Rarely used for Champagne; more common for still wines.

1. Methuselah

• Volume: 6 L (8 standard bottles)

• Glasses: ~40 glasses

1. Salmanazar

• Volume: 9 L (12 standard bottles)

• Glasses: ~60 glasses

1. Balthazar

• Volume: 12 L (16 standard bottles)

• Glasses: ~80 glasses

1. Nebuchadnezzar

   • Volume: 15 L (20 standard bottles)

   • Glasses: ~100 glasses

Even Larger Sizes (Rare)

1. Melchior

   • Volume: 18 L (24 standard bottles)

   • Glasses: ~120 glasses

2. Solomon

   • Volume: 20 L (26.67 standard bottles)

   • Glasses: ~133 glasses

3. Sovereign

   • Volume: 26.25 L (35 standard bottles)

   • Glasses: ~175 glasses

4. Primat (Goliath)

   • Volume: 27 L (36 standard bottles)

   • Glasses: ~180 glasses

5. Melchizedek (Midas)

   • Volume: 30 L (40 standard bottles)

   • Glasses: ~200 glasses

   • Fun Fact: The largest Champagne bottle size, often used for extravagant celebrations.

8. Labelling Terms

• RM (Récoltant-Manipulant): Grower-producer who makes Champagne from their own grapes.

• NM (Négociant-Manipulant): Large houses that buy grapes from growers.

• CM (Coopérative-Manipulant): A cooperative of growers producing Champagne under one label.

9. Key Producers

• Grand Marques: Famous Champagne houses like Moët & Chandon, Veuve Clicquot, Krug, Bollinger, and Taittinger.

10. Food Pairing

• Classic Pairings: Oysters, caviar, sushi, fried foods, and creamy cheeses.

• Why It Works: High acidity and bubbles cleanse the palate and cut through rich or fatty dishes.

Quick Tips for Exam

• Memorize the three main grape varieties and their roles.

• Understand the steps of the Traditional Method.

• Be familiar with sweetness levels and their corresponding terms.

• Know the sub-districts and their characteristics (e.g., Montagne de Reims = Pinot Noir).

• Recognize key producers and their prestige cuvées.