Educavin, votre partenaire vins et gastronomie à Reims

Réponses au jeu n°4

Imago Média — 2010-01-12T16:52:20Z

Voir les réponses au jeu précédent :

Question n°1 :

Que signifie le mot « Bouverie » dans « Le Clos des Bouveries », cuvée parcellaire du Champagne Duval-Leroy ? :
- étable à bœufs
- petite chèvre
- grappes de raisins de seconde génération, à mûrissement très tardif

Réponse : Bouverie signifie « étable à bœufs » mais on trouve en ancien français le mot « boverie » qui signifie « ferme ou métairie ». Pour information, Bouvresse est une petite chèvre mais aussi le nom d'une commune française située dans le département de l'Oise. Bouvreux désignent des grappes de raisins de seconde génération à mûrissement très tardif.

Question n°2 :

Un Champagne « Brut Nature » est un Champagne avec quel dosage en liqueur ? :
- 0 à 3 g/l.
- 0 à 6 g/l.
- 0 à 15 g/l.

Réponse : 0 à 3 g/l brut nature, 0 à 6 g/l extra-brut, 0 à 15 g/l brut. Après l'étape du dégorgement, on a perdu un peu de vin qu'il faut remplacer. Soit on le fait avec une liqueur (vin + sucre de canne), soit avec du vin non edulcoré (sans sucre ou non dosé). Dans le jargon des vignerons, le brut nature désigne un vin auquel on n'a ajouté aucune liqueur de dosage lors du dégorgement. Dans la législation européenne on accorde jusqu'à 3 g/l de sucres dans la bouteille.

Question n°3 :

Dans la photo suivante, de quoi est atteinte cette baie de raisin ? :

Réponse : Il s'agit de la Véraison, stade de bouleversements physiologiques dans les baies de raisins avant la maturation. Au cours de ce stade les baies changent de couleur et passent de vert à rouge bleuté.

Je tiens à vous féliciter car vous êtes de plus en plus nombreux à participer à notre jeu.

Il n' y a malheureusement pas de gagnant. Je vous remercie de jouer si nombreux et rendez-vous très prochainement pour découvrir les nouvelles questions du jeu gratuit EDUCAVIN et un nouveau cadeau à gagner.

Champagne, terroir

Imago Média — 2008-04-15T13:41:20Z

Geoffrey ORBAN, titré Ambassadeur Français du Champagne et Vice-Ambassadeur Européen du Champagne, a le plaisir de vous proposer une série de séances à choisir au thème ou par package, originales et exceptionnelles sur la dégustation et la connaissance des terroirs de la Champagne. Les propos fortement illustrés et la pédagogie reconnue de l'animateur permettent l'accès de ces séances aussi bien aux professionnels qu'au grand public, dans tous les cas à tous les amateurs de Champagne.

Étude d'un cru de la Champagne

Cette dégustation exceptionnelle a pour objectif d'associer la connaissance géographique d'un cru (topographie, relief, géologie, pédologie) à la dégustation de champagnes parcellaires issus de ce cru.
La pédagogie de la présentation permet aux amateurs confirmés ou novices de mieux comprendre à la fois les clés de l'expression des terroirs viticoles de la Champagne et toute la complexité des assemblages Champenois.
Exemples de Crus : Le Mesnil-sur-Oger, Cumières, Vertus, Aÿ, Trépail, Avize…

Présentation Powerpoint avec carte des lieux-dits, vues aériennes, coupes schématiques, photos et dégustation pédagogique.

Les lieux-dits de la Champagne

Le Champagne est connu pour être un vin d'assemblage de crus, de millésimes, de vins et de cépages. Nous vous proposons de découvrir quelques typicités des crus de la Champagne, par une dégustation insolite de champagnes parcellaires issu de lieux-dits composants ces crus.
Exemples de crus : Aÿ, Vertus, Cumières, Bergères les vertus, Mareuil le Port, Cramant, Oger, le Mesnil sur Oger, Chouilly, Œuilly, Trépail.
Cette dégustation pédagogique permet de mieux comprendre la diversité du terroir champenois pour saisir la complexité des assemblages effectués par les producteurs, coopératives et négociants de la Champagne.

Présentation Powerpoint avec carte des lieux-dits, vues aériennes, coupes schématiques, photos et dégustation pédagogique.

Le Chardonnay sur cinq types de sol

Educavin place les subtilités sensorielles des sols à votre portée. Dégustez des Champagnes issus du même cépage sur cinq sols différents : didactique et surprenant !
Type de sols : La craie (avec deux sols plus ou moins profonds), le calcaire, la marne (argile calcaire) et le sable.

Présentation Powerpoint avec carte des lieux-dits, vues aériennes, géologie, coupes schématiques, photos et dégustation pédagogique. avec les échantillons de sols

La Côte des Blancs

Chouilly, Oiry, Cuis, Cramant, Grauves, Avize, Oger, Le Mesnil sur Oger, Vertus, Bergères les Vertus…
Une ou deux séances de dégustation afin de mieux connaître la typicité des crus de la célèbre Côte des Blancs. La présentation reprend la naissance de la côte, les particularités des sols, les lieux-dits par cru, les cépages et la dégustation.

Le Chardonnay en Champagne

Cote des Blancs, Vallée de la Marne, Montagne de Reims, Montgueux, Cote des Bars…
Cette dégustation permet de voyager en Champagne avec un seul cépage, le Chardonnay, qui se plait sur différents terroirs champenois.
Comment l'expression du cépage varie-t-elle dans un Champagne selon la géographie de culture ?
Quelques éléments de réponse verre en main lors de cette séance.

Le Pinot Noir en Champagne

Montagne de Reims Sud, Est et Nord, Vallée de la Marne, Cote des Bars…
Cette dégustation permet de voyager en Champagne avec un seul cépage, le Pinot noir, qui révèle une variété de nuances insoupçonnées selon le terroir.
Notes d'ananas ou de cerise, léger ou puissant : découvrez les différences sensorielles marquées selon les crus de Champagne.

Le Pinot Meunier en Champagne

Pouillon, Vandières, Reuil, Œuilly et d'autres crus savent travailler le cépage Pinot Meunier.
Vinifié en Champagne blanc de noir ou en Champagne rosé, le Pinot Meunier va vous surprendre par ses qualités sensorielles.
Vous découvrirez de merveilleux flacons et pourquoi pas trentenaires à partir de ce cépage dont il est dit qu'il ne confère pas de potentiel de vieillissement aux Champagnes.

Verticale de Pinot Meunier

Educavin a le grand plaisir de vous fait vivre une dégustation aussi unique qu'exceptionnelle !

Les Champagnes Rosés

Champagnes rosés d'assemblages ou de saignée ?
Geoffrey ORBAN vous fait part de ses coups de cœur en matière de champagnes rosés, qui vont vous étonner par leur grande diversité et l'expression sensorielle parfois très intense qu'ils peuvent dégager. Robe colorée pelure d'oignon, rose saumonée ou rubis intense, vous serez séduit(e)s par les messages de tendresse et de passion qui émanent de ces Champagnes.

Les « anciens cépages » Champenois

Arbanne, Petit Meslier, Pinot Blanc Vrai, Pinot gris vrai, Fromenteau, Enfumé… Vraiment tous disparus ?
Quelques vignerons champenois résistants ont choisi, en toute légalité, de planter ces cépages utilisés autrefois.
Educavin vous propose de découvrir les Champagnes élaborés à partir de ces cépages et d'en savoir un peu plus sur l'histoire de l'encépagement champenois.

Champagne, classique

Imago Média — 2008-04-15T13:40:11Z

EducaVin vous propose une série de séances de formations aux vins de Champagne pour parfaire vos connaissances ou vous initier à la diversité du vin des sacres.

Champagnes

Économie, terroir, vinification et initiation à la dégustation des Champagnes

L'assemblage Champenois

Étude du vignoble, des cépages, des vinifications et des crus par une dégustation comparative.

La personnalité des Maisons de Négoce à travers leurs Champagnes.

Les cuvées de Prestige des Maisons de Champagne.

Champagnes blancs de blancs

Dégustation et typicité des champagnes élaborés à partir de raisins blancs.

Champagnes blancs de noirs

Dégustation et typicité des champagnes élaborés à partir de raisins noirs.

L'effervescence

Naissance et expressions des bulles dans les Champagnes.

Champagnes élaborés en fût de chêne

Découverte et expression du bois de chêne dans les vins de Champagne.

Les Champagnes rosés

Rosés d'assemblages et rosés de saignée.

Les vins tranquilles de la Champagne

Rosés des Riceys et Coteaux Champenois blancs et rouges.

Verticale de Champagnes

Dégustation de Champagnes sur plusieurs millésimes.

About Champagne

Imago Média — 2008-03-25T09:30:02Z

An Introduction to Champagne

Champagne has a unique story to tell. While there are many fine sparkling wines on the market today, it all began in Champagne, France.

About the Champagne Appellation

The Champagne region is located approximately 90 minutes northeast of Paris, France. Its northern geographic position, harsh climate, chalky sub-soil, erratic sunshine, and limited harvest combine to create a one-of-a-kind terroir. That's why Champagne wines can only be produced in Champagne, France. Legally defining the Champagne appellation took almost 30 years, from 1905 to 1936. Since then, the Champagne “AOC” (Appellation of Controlled Origin) has worked to protect the region's name from misuse and ensure that the wine produced is of the highest quality. Regulations have been enacted by the appellation to regulate grape pruning, the height, the spacing and the density of the vines, to ensure harvesting by hand, and to govern the winemaking process, always aiming at improving Champagne quality.

The Process

The Champagne-making process is an intricate hands-on method, carefully developed and cultivated over hundreds of years.

Harvest . The Champagne-making process begins with the vines. Three varieties of grapes are mainly used in the production of Champagne : Pinot Noir, Pinot Meunier and Chardonnay. During the harvest, grapes are carefully picked by hand and sorted to remove any damaged fruit. As quickly as possible, the grapes are then pressed in large, low presses.

First Fermentation . After the grapes are pressed, they are stored in stainless steel vats – though occasionally this is done in oak barrels – to undergo the first fermentation. This process yields a still wine.

Blending . After the first fermentation is complete, the still wine is blended by the cellar master with various other base wines. This produces a blend that will match the house style, and can include as many as 70 different base wines – each adding a distinct quality to the blend. For non-vintage Champagne, a certain amount of reserve wine (wine set aside from previous harvests) is added as well. It is this carefully-managed task that lends a consistent character to each Champagne house.

Second Fermentation . Once the blend is complete, it is bottled, and a mixture of sugar and yeast, known as the liqueur de tirage, is added. The bottle is closed with a crown cap and laid down, horizontally, in a cool, dark cellar. The minimum amount of time the wine ages is 15 months for non-vintage and three years for vintage, but most Champagne is aged for longer than these minimal rules stipulate.

Riddling . After aging, the yeast deposit remaining from the second fermentation is encouraged down the neck of the inverted bottle through a series of quarter or half-quarter turns, during which the bottle moves from a horizontal position to an inverted one. This process, called riddling, takes an average of eight weeks by hand, or eight days by machine.

Disgorgement and Dosage . Once settled, the sediment is removed by immersing the Champagne bottleneck in an ice-cold brine that freezes the residue into a small ice block. It is then removed from the bottle, either by hand or automatically. Then, a small amount of sugar dissolved in wine is added before the final cork is inserted in the bottle. This solution contains a specific measure of sugar that will define the sweetness of the wine.

A Variety of Wines

One of the beauties of Champagne is the remarkable diversity of styles that come from such a small corner of the world.

Blanc de blancs is a Champagne produced from 100% Chardonnay grapes (and sometimes from other white grapes varieties in Champagne). Blanc de blancs have become very popular as an apéritif due to their light, dry taste. They are also ideal for light first courses including seafood and soups.

Blanc de noirs is a Champagne made from 100% Pinot Noir and/or Meunier grapes. Typically, these wines are full-bodied and deeper yellow-gold in color. They are ideal for full-flavored foods, including meats and cheeses.

Pink or rosé Champagne accounts for less than 5% of Champagne produced. Rosé Champagne is made through one of two methods. The first method involves adding a small amount of red still wine from Champagne to the original blend. The second method involves exposing the must to the skins of the red grapes when pressing.

Non-Vintage or “NV” Champagne makes up 85 to 90 percent of all Champagne produced. Each is composed of several different years and different blends as well as different vintages, rather than from a single harvest.

Vintage Champagne is one in which all grapes used have been harvested from a single year. There is no law governing when a year is a vintage. Instead, each house decides for itself whether it will produce a vintage Champagne in any given year, though it is only produced when the harvest is particularly distinguished. However, in a good year, only a fraction of the total Champagne made is declared as a vintage Champagne.

Cuvées de prestige are made from blends of the most subtle wines. Most Champagne houses consider their cuvées de prestige to be their top-end Champagne. Cuvée de prestige Champagne may or may not be vintage and is typically aged for an extended period of time.

To learn more, you can also visit the Office of Champagne, USA's web site at www.champagne.us

[ T - Z ]

Imago Média — 2008-03-24T13:06:30Z

tannin : An astringent substance present in grape seeds, skins and stems central to the production of red wine. The concentration of tannins play a factor in determining wine flavor, structure and texture.

terroir : From the French for "soil," terroir refers to the environmental factors (including soil conditions, climate, humidity, water drainage, etc) that influence the quality of wine during its production.

thief : A long metal or glass tube used to extract wine samples from barrels or carboys.

ullage : Refers to the space created in barrels, casks or bottles as wine evaporates.

varietal : Refers to a wine using the name of the dominant grape from which it is produced, for example cabernet or chardonnay.

vermouth : A white wine that has been fortified and flavored with herbs and spices.

viniculture : The study or science of winemaking.

vintage chart : A summary of the quality and character of wines from particular regions for particular years. The vintage year is based on the year in which the grape was harvested, not the year the wine was bottled.

viticulture : The science or study of grapes, or the cultivation of grape vines.

zymurgy : The branch of applied chemistry dealing with fermentation.

[ P - S ]

Imago Média — 2008-03-24T13:01:35Z

palate : The feel and taste of wine in the mouth.

pasteurization : A process of partial sterilization to destroy potentially harmful organisms in the wine without producing any major chemical changes.

pétillant : Translates from the French to mean "slightly sparkling."

ph : Standard used to measure the intensity of acidity or alkalinity on a scale of 0 to 14 with 7 being neutral, 0-6.9 being acidic and 8-14 bing basic. For wine, an acidic range of 3.0 to 3.6 is desirable.

phylloxera : A tiny aphidlike insect that attacks the grapevine roots, starving the vine of nutrients and reducing the fruit yield. Phylloxera eventually causes the plant or crop to be unrooted and replanted.

pomace : Skins, pips, seeds and pulp remaining after the grapes have been pressed.

punt : Indentation in the wine bottle's bottom designed for reinforcement and to catch sediment.

pupitre : A special rack used in the traditional process of riddling (the removal of dead yeast cells) bottles of Champagne and sparkling wine made according to the methode Champenoise.

quaffer : A wine to drink (not sip).

quinta : From the Portuguese meaning "farm," quinta refers to a vineyard site or estate.

racking : For aeration or clarification, racking refers to the practice, done three or four times during the winemaking process, of separating the clear juice from sediment via siphoning.

riddling : A traditional French procedure for removing dead yeast cells from Champagne or sparkling wine.

salmanazar : A large wine bottle with a 9-liter capacity. A salmanazar is equivalent to 12 standard bottles.

sangria : From the Spanish meaning "bleeding," sangria refers to a blend of red wine (including red wine, fruit, fruit juice, soda water and sometimes liqueurs) that is served cold. Sangria can also be made of white wine.

sec : From the French meaning "dry," sec refers to an unsweet, still wine or a relatively sweet sparkling wine.

sommelier : From the French meaning "wine steward," a sommelier is a restaurant's wine expert. In the past, royal houses had a sommelier on staff to match wine and food.

specific gravity : Refers to the ratio of the density of must, wine or other substances to the density water as measured with a hydrometer.

split : A small wine bottle with a 187-milliliter capacity. A split is equivalent to one-quarter of a standard bottle.

spritzer : A blend of wine and soda water that is typically served chilled.

[ K - O ]

Imago Média — 2008-03-24T12:42:08Z

lagar : A traditional stone, cement or wood trough in which people tread on grapes to make wine. Lagars are typically used in Iberian Peninsula sherry production, specifically Port and Madeira.

legs : The viscous rivulets or droples that slide slowly down the sides of a glass after wine is swirled.

length : The amount of time the sensations of taste and aroma persist after swallowing.

liqueur : Sweetened alcoholic liquor, for example brandy or schnapps. A vin du liqueur is a fortified wine produced through the arrest of the fermentation process by the introduction of brandy before or during the process.

magnum : An oversized wine bottle with a 1.5 liter capacity. A magnum is equivalent to two standard bottles.

master of wine : A prestigious title earned after intensive examinations given by the British Institute of Masters of Wine.

méthode champenoise : The traditional, labor-intensive and expensive method of making Champagne and sparkling wine.

methusaleh : A large French wine bottle with a 6-liter capacity. A methusaleh is equivalent to eight standard bottles.

mouthfeel : How a wine feels in the mouth and against the tongue.

must : Unfermented grape juice that can include the pulp, skin and seeds.

musty : An unpleasant moldy or mildewy smell resulting from a faulty cork or from wine being stored in dirty barrels.

mutage : From the French, mutage refers to the arrest of fermentation (via the use of sulfur dioxide) and sterile filtering through the introduction of grape alcohol or brandy.

nebuchadnezzar : A huge wine bottle with a 15-liter capacity. A nebuchadnezzar is equivalent to 20 standard bottles.

nose : Related to aroma and bouquet, the "nose" refers to the general olfactory character of wine.

oenology : The science or study of viniculture or winemaking ; see enology.

oenophile : A wine lover, typically a connoisseur ; also spelled enophile.

oxidation : The exposure of wine to air during its production or aging that results in deteriorated nose and flavor.

[ F - J ]

Imago Média — 2008-03-24T12:27:47Z

fermentation : The chain-reaction, natural process by which grape juice is converted into wine via the action of yeast.

fiasco : From the Italian meaning "flask," fiasco refers to the squat, round-bottomed, straw-covered bottles used for cheaper wines of the Chianti region.

fining : A process requiring certain agents, generally activated carbon or activated charcoal, for clarifying wines through the removal of microscopic elements.

finish : The taste that remains in the mouth after swallowing. A long finish indicates a wine of good quality.

flor : From the Spanish meaning "flower," flor refers to the off-white yeast that naturally develops on some wines post-fermentation and can improve the quality of wine, particularly sherry-style wines.

fortification : Refers to the process of increasing a wine's alcohol content by adding brandy or other neutral grape spirits.

hogshead : A cask or barrel used to ship wine that holds 225 to 275 liters.

hybrid : Also known as a "cross breed," a hybrid refers to a vine or grape created by breeding two varieties from different species or genuses.

icewine : A rich dessert wine produced from grapes picked frozen and crushed before they thaw.

imperial : A French large wine bottle with a 4- to 6-liter capacity. An imperial is equivalent to eight standard bottles.

jeroboam : A French wine bottle with a 3- to 4.5-liter capacity that is equivalent to anywhere from four to six standard bottles, depending on region.

[ A - E ]

Imago Média — 2008-03-24T12:21:35Z

acetic : A kind of acid present in all wines that, in the right amount, enhances the flavor. Excess acetic acid, a major flaw, results in a vinegary-smelling wine.

acidity : Refers to the level of citric, tartaric, malic and lactic acid naturally occurring in grapes and becoming an important factor in a wine's flavor and overall quality.

aftertaste : Also called the finish or length, the aftertaste refers to the flavors left in the mouth after swallowing wine.

albumin : The protein portion of the egg white.

aroma : An olfactory characteristic preceding bouquet that refers to the smell of a relatively young, unevolved wine.

astringent : A harshness (described as coarse, rough or puckery) in a wine that results from tannins or high acidity characteristic of young or poorly crafted wines.

austere : An overly dry, hard, highly acidic wine lacking richness or body that typically describes a young wine.

bacchus : The Greek god of wine.

balance : A characteristic of wine determined by the intersection of the concentration of fruit, tannin level and acidity.

balthazar : A large wine bottle size equivalent to 16 standard bottles or about 12 liters.

barrique : A small oak barrel used to ferment and age wine.

blind tasting : The sampling and evaluating of wines without knowledge of their identities.

bodega : A storehouse for maturing wine or a wineshop.

body : The sense of weight or fullness of a wine in the mouth.

botrytis cinerea : A fungus that attacks grapes under certain climatic conditions. Botrytis Cinerea is responsible for concentrating the grapes' sweet juice, producing overly sweet white wines.

bouquet : The smell of a mature aged wine. Bouquets are more complex and richer than the aromas of younger wines.

brix : A measurement of the sugar level of grapes that indicates grapes' harvest-time ripeness.

brut : Refers to a dry Champagne or sparkling wine.

carbonic maceration : Fermentation of whole, uncrushed grapes in a vat filled with carbonic gas to produce fruity wines.

cava : A Spanish sparkling wine typically produced in the Penedès region of Catalonia.

cellar : A room for storing wines.

clos : From the French, clos refers to a walled in vineyard. California wineries occasionally use the term "clos."

cooked : Refers to wine heat damaged during transportation or storage.

cordon : A kind of trellis used to train grape vines.

corkage : A charge levied by a restaurant for opening a bottle of wine brought in by the diner.

corked : Refers to a wine ruined by a tainted cork and characterized by a musty smell.

crackling : An American term used in reference to a wine that is only slightly sparkling.

cru : From the French for "growth," cru refers to a vineyard's ranking.

debourbage : The settling of grapes' must to yield a clarified, fruity wine that takes place during the production of white and rose wines.

decant : To separate the wine from the sediment prior to drinking by slowly pouring the wine from the bottle into another container.

demijohn : A large, squat bottle with a short narrow neck that holds one to 10 gallons. A demijohn is often covered in wicker.

demi-sec : From the French meaning "half dry," demi-sec refers to a Champagne's or sparkling wine's sweetness.

dessert wine : Any of various sweet wines suitable to accompany dessert. Dessert wine is also an American legal term used to denoted any fortified wine, sweet or not.

double magnum : A large wine bottle equivalent to four standard wine bottles or 3 liters.

dry : Refers to non-sweet wine lacking any perceptible taste of sugar.

dulce : From the Spanish meaning "sweet," dulce describes sweet wines.

egrappage : From the French, egrappage refers to the process of de-stemming grapes prior to fermentation to prevent the tannins in the stems from transferring to the wine.

enology : The science or study of viniculture or winemaking.

esters : Esters are compounds generated when alcohols and acids interact during the fermentation and aging process.

extra dry : In reference to Champagne and sparkling wine, "estra dry" indicates a fairly dry wine with residual sugar.

Wine Dictionary

Imago Média — 2008-03-21T13:09:53Z

This list of wine terms and definitions will give you a head start at your next wine tasting. It is often helpful to carry a small notepad with you to tastings so you can jot down your impressions of wines. Develop your own list of wine terms : using your own words to describe different tastes and aromas will help you to remember and apply them. -