This is the final champagne quiz and this one was sourced from David White`s “But First, Champagne”. Thanks to all for playing and learning along with me.
Define the following:
1] cepage
% of each variety in the composition of a blend
2] lieu-dit
“place name” for a parcel of vines
3] liqueur de tirage
mixture of sugar and yeast used to initiate secondary fermentation
4] liqueur d`expedition
a sweet liquid usually made of a still wine and cane sugar used to top off champagne after disgorgement- “dosage”
5] pupitre
an inverted V shaped riddling rack usually holding 60 bottles at a 45 degree angle
6] remuage
AKA riddling which forces the lees and sediment to the neck of the bottle via gravity
7] sur latte
storing a bottle on its side after bottling while aging on its lees prior to disgorgement
8] sur pointe
storing a bottle on its neck after riddling and prior to disgorgement
9] vin clair
a still wine that is used to create a base for the final blend; usually many vin clairs are used
Cheers,
Blake
![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}