5 - Alsace Flashcards

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1
Q

Describe the climate of Alsace (5)

A

Northerly latitude –> growing season length + sunshine hours

Continental –> winter/summer temp differential

Vosges mountains –> 600mm rain per year (half the western side of mountains)

  • Summer drought
  • Rain spread evenly throughout year

Fohn wine - warm –> temp + fungal disease

Altitude - diurnals

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2
Q

Describe the topography and soils of Alsace (2)

A

Foothills - diverse vineyards with different altitudes, aspects

  • From 200-450m, best 200-250m
  • Best sites have SW/S/SE exposure –> sunlight
  • Soil varies considerably –> less fertile, better drained, warmer

Plains

  • Deeper, fertile soil –> vegetative growth –> yields and ripeness
  • Less drainage
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3
Q

What are the top six grape varieties planted? Which are noble and permitted on GC sites?

A

Riesling, Gewurztraminer, Pinot Gris and Muscat are noble

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4
Q

Describe Riesling including budding, ripening, resistances, yield, flavours, structure and price/quality.

A

Buds late –> spring frost

Late ripening –> required growing season length

Resistant to winter freeze, downy mildew, powdery, botrytis

High yielding while maintaining quality (up to 70hL/ha)

Med - pronounced aromas of citrus, stone fruit, minerality, unoaked

Dry, high acid, med-full body, med alcohol

Good-outstanding, mid-priced-premium (some SP)

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5
Q

Describe Gewurztraminer including budding, ripening, vigorousness, yield, vulnerabilities, colour, flavours, structure and price/quality

A

Early budding

Early ripening –> autumn rain but picked late to ensure ripe skins –> tannins

Vigorous –> pruning + canopy mngt

Moderate yields due to coulure

Vulnerable to chlorosis, stem desiccation, powdery mildew, grapevine moth, grey rot –> various free clones (?)

Med lemon colour

Pronounced lychee, peach, rose, spice

Dry-sweet, low acid, med-high alcohol, med-full body

Good - outstanding, mid-priced - premium

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6
Q

Describe Pinot Blanc including budding, ripening, vulnerabilities, flavour, structure and price-quality

A

Early budding

Early ripening

Prone to fungal disease

Low-intensity apple and peach

Med acid and alcohol

Acceptable - good, inexpensive - mid-priced

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7
Q

Describe Auxerrois (may also be labelled Pinot Blanc) and what it is used for (4)

A

Early ripening

Low-intensity aromatics

Low acid

Mainly used in blends or Cremant

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8
Q

Describe Pinot Gris including budding, ripening, yield, vulnerabilities, flavours, structure and price/quality

A

Early budding

Early ripening

Moderate yields

Vulnerable to BBR, downy

Med intensity peach, apple –> honey and smoke with age

Dry - sweet, med acid, rich oily texture (best examples)

Good - outstanding, mid-priced - premium

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9
Q

Why is Pinot Gris being harvested earlier? (3)

A

Climate change - earlier start, warmer

Better canopy mngt - grapes ripening sooner

Market demanding drier styles - more wines dry 12.5-13.5% rather than 13.5% and off-dry

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10
Q

Why has Pinot Noir improved in quality in Alsace? (2)

Name two leading domaines producing PN.

A

Warmer climate - more ripeness

Increased demand –> investment in planting on better sites, more care taken

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11
Q

Describe the flavour and structural characteristics of Sylvaner (2)

What has the trend of plantings been and how does that explain its reputation as a source of good value/HQ wine?

A

Low intensity, green - tropical fruit, earthy

Controlled yields –> dry, med-med+ acid, med body

Declining plantings –> few plantings of valley floor + older vines >40 yrs –> better quality

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12
Q

Describe the characteristics of Muscat Blanc a Petit Grains (4)

A

Aromatic

Tolerates dry weather –> Med climates

Susceptible to powdery, botrytis, mites

Muscat Ottonel - tiny amounts, ripens earlier –> autumn rain

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13
Q

How are vines usually trained?

What is the typical density?

Where is terracing necessary?

A

Single/double Guyot - fruiting zone trained high 1-1.2m –> frost (esp on plains) + reduce humidity (rain is low but regular)

Canopy trained up to 1.9m –> exposure to sun –> spacing between vines to avoid shading

Density = 4,400-4,800 VPH –> lower density on valley floor

Some steep GC sites

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14
Q

What are the main vineyard diseases and pests? (4)

What factors reduce the incidence of disease? (2)

A

Powdery mildew / downy mildew, grapevine moth, esca (fungal, warm/dry climates, tiger stripes, yield + death)

Warm, sunny and dry climate reduces the incidence of fungal disease

Smaller scale of production increases monitoring of vines

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15
Q

What % of Alsace’s vineyards are certified organic?

A

15% cf. national average of 10% (NB out-of-date as of 2019, 14% of vineyard area certified organic in France)

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16
Q

Describe harvesting in Alsace (3)

A

Long harvest - early Sept - late Oct –> range of sites and styles

Steep slopes and GC –> picked by hand

Gentle slopes and plain –> picked by machine

17
Q

Describe the winemaking process in Alsace (6)

A

Broadly: single varieties and aim to preserve primary fruit

Skin-contact or slow pressing –> extra aromatics and texture from skins

Cool ferments for Muscat, Riesling, Sylvaner; mid-range from Gewurtz

Inert vessels e.g. SST and large old oak; temp control may not be necessary as cellars are cool

Malo avoided - primary fruit

New oak - rarely used

Maturation in large neutral contains with fine lees (freshness)

Dryness - varies significantly be producer –> some label and region in process of codifying sweetness

18
Q

Why is Gewurtz fermented at a higher temp?

A
  1. High sugar levels require warm fermented to ensure most can be turned into alcohol
  2. Cool ferments give banana aroma
  3. Gewurtz has plenty of aromatics so loss of some to higher temps not an issue
19
Q

Is chaptalisation allowed?

A

Yes and especially used in cool years

20
Q

Outline the max yields within Alsace AOC

A

AOC white wines:

  • Pinot Gris and Gewurztraminer - 80 hL/ha (high)
  • Riesling - 90 hL/ha
  • Pinot Blanc - 100 hL/ha (very high)
  • Named commune (13) Bergheim - 72 hL/ha
  • Named lieu-dit - 68 hL/ha

Pinot Noir AOC is 60 hL/ha (mid)

GC: 55hL/ha –> 50 e.g. Rangen

21
Q

Outline the GC system in Alsace including debates around its design (7)

A

Introduced in 75

Single noble varieties Riesling, Muscat, Pinot Gris, Gewurztraminer

Exceptions: three vineyards may produce blends or use Sylvaner

Since 2011, all 51 vineyards designated GC are their own GC –> each can vary rules on max yields and varieties

No PN GCs yet

Debate: GCs too large, yields too high

Trimbach and Hugel have started using the term after initially rejecting it

22
Q

Outline the difference between VT and SGN labelling terms

A

VT - can be sweet or dry, SGN must be sweet

VT - doesn’t have to be affected by Botrytis, SGN must be

VT needs 14-15% ABV if fermented to dryness

Minimum sugar levels (must) VT/SGN (about 18% higher)

Muscat/Riesling - 235 / 276

PG/Gewurtz - 257 / 306

23
Q

Describe the structure of production in Alsace. (2)

Where is Alsatian wine sold?

A

Average vineyard holding <3.5ha

Co-ops = 40% of sales (good rep)

75% sold domestically, 25% export (Belgium, Germany, Netherlands, North America)

24
Q

How must AOC Alsace wine be packaged?

A

Tall flute bottles, no BIB - brand identity but confusion with German wines

25
Q

Outline how the diversity of style impacts how AOC Alsace is marketed?

A

Many varieties across multiple sweetness levels –> 20-35 bottlings per large producer e.g. Hugel, Trimbach, Zind-Humbrecht

Sales based on image of Alsace / rep of producer rather than cuvee