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Champagne Learning Objectives

The document provides an overview of key concepts to know about champagne, including its history and associations with wealth and celebration. It outlines the climate and soils of the Champagne region as well as the differences between "wet" and "dry" styles. The grapes, production methods, labeling terms, and three AOCs that characterize Champagne styles are summarized. Specific production steps in the traditional champagne method are defined, along with terminology like cuvée and dosage levels. The contributions of famous champagne houses are acknowledged.

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Annie
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72 views1 page

Champagne Learning Objectives

The document provides an overview of key concepts to know about champagne, including its history and associations with wealth and celebration. It outlines the climate and soils of the Champagne region as well as the differences between "wet" and "dry" styles. The grapes, production methods, labeling terms, and three AOCs that characterize Champagne styles are summarized. Specific production steps in the traditional champagne method are defined, along with terminology like cuvée and dosage levels. The contributions of famous champagne houses are acknowledged.

Uploaded by

Annie
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Big concepts to know:

The emergence of champagne as a sparkling wine


Why champagne is associated with wealth, royalty, celebration and privilege
The climate of Champagne
The soils of Champagne: Belemnite/Micraster chalk, Virgulien marl
The difference between “wet” and “dry” Champagne
The history and intent behind the Echelles des Crus
The contributions of Dom Perignon, Veuve Cliquot and Madame Pommery
The sub-regions of Champagne

What to know about grapes:


The traditional vs. modern grapes of Champagne
What grapes are grown in which Champagne sub-region

What to know about wines:


The difference between the rural or ancestral method of sparkling wine production and the champagne method
The steps within the Champagne method
Be able to define the French terms: Cuvée, Tirage, Prise de Mousse, Liqueur de Tirage, Remuage, Dégorgement,
Liqueur de Dosage
The role of Spanish cork and English glass in the development of the Champagne method
The various sweetness levels on the champagne label
The difference between vintage, non-vintage, Blanc de Blanc and Blanc de Noir champagnes
How is rosé champagne made
Be able to define Tête de Cuvée and its role within a champagne house
Champagne service (how to open etc.)
Label nomenclature

What to know about AOCs:


The three AOCs and what wine styles they craft

What is not on the exam:


The dates the champagne houses were founded; how many villages are within each Echelle ranking

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