4 - Vins Doux Naturels Appellations and Styles Flashcards
Rhone
-muscat de beaumes-de-venise
- medium body, medium acidity, low alcohol for a fortified around 15%abv
- because of the pro active winemaking the wines usually show primary aromas and flavours
- blossom, grape, peach and honey
- planted on terraces on the south-east facing slopes of the Dentelles and Montmirail
- providing shelter from the mistral and aids ripening
-95% muscat blanc a petits grains
- muscat a petits grains rouge
- dark-skinned (mutation brown muscat in Australia) used to made red and rose
Main estate domaine des bernardins
Rhone
-vin doux naturel rasteau
White red rose
-red and rose can be made by saignee method and fortified off the skins
- only a tiny proportion of white is made
- most productions is red
- unaged wines show cherries and plum
-oxidative dried fruit and nutty hints
-red wine need minimum 75% grenache noir
can add grenache gris/ grenache blanc or other varieties from the south rhone to the blend
-the application location south-facing slopes providing maximum exposure to sunlight and some protection from the cool mistral
- grapes easily become very ripe
- juicy, almost jammy fruit flavours
-alcohol level low to medium 16-18%abv
Languedoc 2% of the application
- muscat de frontignan largest
- muscat de st-Jean-de-minervois
- muscat de lunel
- muscat de mireval
- muscat de frontignan largest application is based south west of Montpellier at low altitude and relatively warm
- produce wines with fuller body done the other application and displays aromas of tropical fruits
- muscat de st-Jean-de-minervois is located north east corner of minervois at 250-300m elevation
- continental climate
- produce wines with higher acidity, lighter body and more stone fruit and floral aromas
Roussillon 45% appellation
-grenat or rimage
donates unaged styles of the red wines
-grenat is a the term used in MAURY and RIVESALTES
-rimage in BANYULS
-blanc unaged styles of white wine
- tuile or traditionnel a red wine has been matured oxidatively
- tuile is a the term used in MAURY and RIVESALTES
- traditionnel in BANYULS
- ambre white wine that has been matured oxidatively
- hors d’age wine that has been matured oxidatively for a longer period than tuile or ambre wines, the wines can be red or white
- rancio wine with rancio character, the wines can be red or white
-GRAND ROUSSILLON AOC cover a wide yet specifically delineated area for VDNs produced outside the five leading AOCs but can include declassified wines from those AOCs
- BANYULS AOC located at the eastern end of the Pyrenees, at east by the Mediterranean and south by Spain
- vineyards are planted on steep terraced schist slopes
- red wine must be made of a minimum of 50% grenache noir, but can also include Grenache Blanc and grenache Gris
- white VDN is also made but small amount
- BANYULS GRAND CRU AOC covers the same area as BANYULS, but the wines
- can only be red, must be made of a minimum 75% grenache noir
- must be matured for a minimum 30 months (can only be tuile, hors d’age or rancio in style)
- MAURY AOC located in the north of Roussillon
- vines are planted at 100-400m in the foothills of the Pyrenees
- dark-coloured schist soil (that store the heat from the day and release it at night, aiding ripening)
- red VDNs must be made from a minimum of 75% grenache noir
- white small amount made usually in an unaged style
- MAURY SEC AOC dry unfortified wines can also be made in the some area
- MUSCAT de RIVESALTES AOC largest appellation in Roussillon in terms of production
- Mede from a blend of muscat blanc a petits grains and muscat of Alexandria
- only made in a unaged style
RIVESALTES AOC located in the north of Roussillon closed to the Mediterranean coast
- encompasses a range of VDN styles
- red and white VDNs are made in grenat, tuile, ambre, hors d’age and rancio styles
- whites can only be made with maximum 20% muscat varieties with the balance coming from grenache blanc, grenache Gris, macabeu and malvoisie
- red are mainly made from grenache noir
- small vessels promote greater concentration through evaporation more oxidation and generally a quicker maturation.
- wood is often very old as the flavours and tannins from new oak are not wanted in these wines
