Q1. Vintage Champagnes must age in the cellar before being released to the market for at the least:
A.
2 years
B.
36 months
C.
48 months
D.
60 months
2.
Q2. How many villages (crus) are allowed to produce Champagne?
A.
478
B.
301
C.
320
D.
386
3.
Q3. How many villages (crus) are classified as “Grand Cru”?
A.
15
B.
17
C.
19
D.
25
E.
44
4.
Q4. Which country is the biggest Champagne consumer?
A.
China
B.
Japan
C.
France
D.
The UK
5.
Q5. Which symbol is frequently found pyrograved on Champagne corks?
A.
A grape leaf
B.
A comet
C.
A bunch of grapes
D.
A triangle
6.
Q6. What is the ideal temperature for tasting a vintage Champagne?
A.
Between 6°C and 8°C (42.8 °F - 46.4 °F)
B.
Between 8°C and 10°C (46.4 °F - 50 °F)
C.
Between 10°C and 12°C (50 °F - 53.6 °F)
7.
Q7. A Jeroboam of Champagne corresponds to:
A.
8 standard bottles
B.
4 standard bottles
C.
2 standard bottles
D.
12 standard bottles
8.
Q8. Malolactic fermentation transforms malic acid into lactic acid by modifying the organoleptic profile of the wines: it is mandatory in Champagne.
A.
True
B.
False
9.
Q9. What is the surface area of the Champagne Appellation?
A.
8,000 hectares (30.88 sq miles)
B.
22,000 hectares (84.94 sq miles)
C.
34,000 hectares (131.27 sq miles)
D.
37,500 hectares (144.78 sq miles)
10.
Q10. Champagne bottles have a curved bottom and are often dark green. Except the Cristal Roederer, whose bottle is transparent and its bottom is flat. Why?
A.
This champagne is aged in a cellar plunged into darkness. There is therefore no need to protect the beverage from light until it is sold.
B.
The brand that wants to stand out offers its exceptional cuvée in a baccarat crystal bottle, whose solidity makes it possible to have a flat bottom.
C.
The flat bottom allowed to fill the bottle a bit more, which then contained 79cl at the request of General Louis-Jules Trochu.
D.
This cuvée being created for the Russian Tsars, this flat-bottomed shape prevented dissidents from hiding small bombs or poison in the hollow of the bottle.
11.
Q11. Sexual confusion is one of the methods used in sustainable viticulture to avoid the use of insecticides.
A.
True
B.
False
12.
Q12. The pressing yield is regulated. 4,000 kilos of grapes cannot give more than:
A.
12,75 hL
B.
25,50 hL
C.
37,50 hL
D.
50,75 hL
13.
Q13. The Champagne appellation is present in 5 French departments, 2 of which represent 89% of the vineyard surface area, which ones? (2 answers)
A.
Ardennes
B.
Marne
C.
Val de Marne
D.
Picardie
E.
Aube
14.
Q14. Clonal selection consists of identifying the vines with the best fruits.
A.
True
B.
False
15.
Q15. What is the so-called "matu network" ('réseaux matu') in Champagne?
A.
A network for monitoring the maturation of wines
B.
A network of small winegrowers who exchange grapes
C.
A distribution network for large bottles
D.
A network for monitoring grape ripening
16.
Q16. What are the initials (RM, CM, NM...) on the Champagne labels?
A.
Time of ageing
B.
The vintage quality
C.
At the professional registration of the producer issued by the Champagne Committee
D.
The initials of the winemaker
17.
Q17. The existence of the vine in Champagne, in its wild state, dates back to the tertiary era (minus 65 million years BC to minus 2.8 million years BC).
A.
True
B.
False
18.
Q18: How many grape varieties are officially authorized for the production of Champagne?
A.
3
B.
4
C.
5
D.
7
E.
9
19.
Q19. Phylloxera is …
A.
A mushroom
B.
An aphid
C.
A butterfly
D.
A virus
20.
Q20. What is the ideal temperature to taste a Non-Vintage (NV) Champagne?
A.
Between 6°C and 8°C (42.8 °F - 46.4 °F)
B.
Between 8°C and 10°C (46.4 °F - 50 °F)
C.
Between 10°C and 12°C (50 °F - 53.6 °F)
21.
Q21. How many villages (crus) are classified as “Premier Cru”?
A.
12
B.
26
C.
39
D.
44
E.
51
22.
Q22. A Blanc de Noirs Grand Cru Brut can be made out of Meunier.
A.
True
B.
False
23.
Q23. A non-vintage (NV) Champagne can be released to the market 15 months after?
A.
The harvest
B.
The bottling
C.
The disgorgement
D.
The 3rd of November following the harvest
24.
Q24. How long does it typically take from flowering to harvesting?
A.
180 days
B.
100 days
C.
60 days
D.
48 days
25.
Q25. What is the average planting density in Champagne?
A.
6,000 vines /hectare
B.
7,200 vines /hectare
C.
8,000 vines /hectare
D.
12,000 vines /hectare
26.
Q26. Apart from beautifying the vines, what is the use of roses in the vineyard?
A.
Ancient tradition to bring luck to the future harvest
B.
They attract bees and help in sexual confusion
C.
They are indicators of diseases
D.
They repel wild boars
27.
Q27. What is called "41B" ?
A.
A vintage Champagne from 1941.
B.
A wicker basket used for harvesting.
C.
A transplant base.
D.
A champagne blended with 41% white grapes.
28.
Q28. Which is the correct spelling?
A.
Blancs de Noirs
B.
Blanc de Noirs
C.
Blancs de Noir
D.
Blanc de Noir
29.
Q29. What is the name of a rosé Champagne obtained from a red winemaking process with short maceration?
A.
A maceration rosé
B.
A tank rosé
C.
A vinification rosé
D.
A rosé de saignée
30.
Q30: A vine that is less than 10 years old can be classified as a Grand Cru.
A.
True
B.
False
31.
Q31. The classic Champagne Press can press:
A.
400kg of grapes (882 lbs)
B.
4,000kg of grapes (8820 lbs)
C.
6,200kg of grapes (13,670 lbs)
D.
40,000kg of grapes (88,185 lbs)
32.
Q32. If the dosage of a Champagne is "Brut", how much residual sugar does it have?
A.
Between 0 and 6 gr / Liter
B.
Between 6 and 12 gr / Liter
C.
Between 12 and 17 gr / Liter
D.
Between 17 and 32 gr / Liter
E.
Between 32 and 50 gr / Liter
33.
Q33. What is the Champagne sub-region that has only TWO Grand Cru villages?
A.
Côte des Blancs
B.
Vallée de la Marne
C.
Montagne de Reims
D.
Côte des Bar
34.
Q34. Which Champagne House invented the "metallic muselet" (wirehood) to prevent the cork from jumping out of the bottle?
A.
Henriot
B.
Laurent Perrier
C.
Jacquesson
D.
Moët & Chandon
35.
Q35. How many grapes does it take to make a bottle of champagne?
A.
758g (1.67 lbs)
B.
1.2 kg (2.64 lbs)
C.
1.5 kg (3.30 lbs)
D.
2.15 kg (4.74 lbs)
36.
Q36. What is the average yield allowed per hectare between 2016 and 2019?
A.
Around 2,000kg /hectare
B.
Around 4,000kg /hectare
C.
Around 10,000kg /hectare
D.
Around 20,000kg /hectare
37.
Q37. What are the 4 pruning methods allowed in Champagne?
A.
Chablis, Cordon, simple Guyot, Vallée de la Marne
B.
Chablis, Lépine, Vallée de la Marne, double Guyot
C.
Chablis, Cordon, double Guyot, Lépine
D.
Vallée de la Marne, Cordon, simple Guyot, Lépine
38.
Q38. If I am a Champagne made from Chardonnay from Avize from the 2005 harvest only and my dosage is at 5g/L, I am:
A.
A Blanc de Blancs Brut
B.
A vintage Blanc de Noir Brut
C.
A vintage Blanc de Blancs Extra Brut
D.
A Rosé de Saignée Non Dosé
39.
Q39. Which of these areas does not produce champagne?
A.
Montagne de Reims
B.
Côte des Blancs
C.
Côte de Beaune
D.
Côte des Bar
40.
Q40: Champagne can be made from Pinot Gris at 100%.
A.
True
B.
False
41.
Q41. Which are the two "noble" grape varieties in Champagne. (2 answers)
A.
Meunier
B.
Pinot Noir
C.
Pinot Blanc
D.
Chardonnay
E.
Arbanne
42.
Q42. The production of still red wine is authorised in Champagne.
A.
True
B.
False
43.
Q43. Malolactic fermentation increases the acidity of the Champagne.
A.
True
B.
False
44.
Q44. There are 2 other appellations within the Champagne appellation, what are they? (2 replies)
A.
Rosé de Saignée
B.
Champagne du Millénaire
C.
Coteaux Champenois
D.
Rosé de garde
E.
Rosé des Riceys
F.
Coteaux d'Epernay
45.
Q45. How should Champagne be stored? (3 answers)
A.
Upright
B.
Protected from light
C.
At more than 18°C
D.
Lying
E.
Protected from vibrations
46.
Q46. What is the acronym of the molecule that causes the cork taste (corked wine) ?
A.
BDA
B.
PCPA
C.
ANT
D.
TCA
47.
Q47. What is the nature of the subsoil of the Champagne vineyard?
A.
Shistose and crystalline rocks.
B.
Marls.
C.
Limestone.
D.
Granitic rocks.
48.
Q48. What is the name of the largest bottle size?
A.
Mathusalem
B.
Balthazar
C.
Salomon
D.
Melchizedech
E.
Nabuchodonosor
49.
Q49. From which dosage is a Champagne called "Doux"?
A.
From 6gr / Liter and up
B.
From 12gr / Liter and up
C.
From 17gr / Liter and up
D.
From 32gr / Liter and up
E.
From 50gr / Liter and up
50.
Q50. The 4 main regions that make up the Champagne vineyard are:
A.
Vallée de la Meuse, Montagne de Reims, Côte des Blancs, Côte des Bar
B.
Vallée de la Marne, Montagne de Reims, Côte de Beaune, Côte des Bar
C.
Vallée de la Marne, Montagne de Reims, Côte des Blancs, Côte des Bar
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