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WSET Diploma D5 - Fortified Wines > 5. Vins Doux Naturel > Flashcards

5. Vins Doux Naturel Flashcards

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1
Q

What is the general climate of all VDN PDOs?

A

Mediterranean.

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2
Q

Which is the warmest, driest of the VDN PDOs?

A

Rousillon.

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3
Q

Which wind influences the climate of Roussillon?

A

Tramontane wind.

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4
Q

What impact does the Tramontane wind have on ripening?

A

Leads to greater transpiration during the end of ripening.

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5
Q

What result does higher levels of transpiration have on fortification requirements?

A

Less spirit is needed to fortify the wine while retaining a certain level of residual sugar (i.e. grapes with high sugar levels can ferment longer and produce more alcohol before reaching the desired r/s level.)

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6
Q

What three varieties are commonly used in VDN production?

A

1) Muscat Blanc a Petit Grains
2) Muscat of Alexandria
3) Grenache

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7
Q

Compared with Muscat of Alexandria, Muscat Blanc a Petit Grains is considered to have what characteristics?

A

Greater intensity of aroma and flavour with small berries.

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8
Q

Why is Muscat Blanc a Petit Grains suited to the Mediterranean climate?

A

It is tolerant to dry weather.

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9
Q

What are Muscat Blanc a Petit Grains and Muscat of Alexandria susceptible to (3)?

A

Powdery mildew
Botrytis
Mites

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10
Q

Compared with Muscat Blanc a Petit Grains, Muscat of Alexandria is considered to have what characteristics?

A

Larger berries and can achieve higher sugar levels.

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11
Q

Why are plantings of Muscat of Alexandria in decline?

A

It is thought to produce wines that are less refined than those from Muscat Blanc a Petit Grains.

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12
Q

Why is Grenache Noir suited to the Mediterranean climate?

A

Late ripening and drought resistant.

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13
Q

Why is Grenache Noir suited to fortified wine production?

A

It accumulates sugar quickly.

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14
Q

What is Grenache Noir susceptible to (4)?

A

Coulure at fruit set.
Downy mildew.
Phomopsis.
Botrytis.

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15
Q

Other than Grenache Rouge and Muscat, what three other varieties may be used as part of a VDN blend?

A

1) Grenache Blanc.
2) Grenache Gris.
3) Macabeu.

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16
Q

What is the general maximum yield for VDNs?

A

30 hL/ha.

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17
Q

By law all grapes for VDN wines must be picked with a minimum of what potential alcohol?

A

14.8%.

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18
Q

What is the minimum concentration range (depending on appellation) of residual sugar for Muscat-based wines?

A

100-125 g/L.

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19
Q

What is the minimum concentration range of residual sugar for Grenache-based wines?

A

45 g/L.

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20
Q

What spirit is used for distillation

A

Neutral 95-96%.

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21
Q

In both Muscat- and Grenache-based wines, at what ABV during fermentation is the fortifying spirit added?

A

5-8%.

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22
Q

What final ABV are VDN wines?

A

15-18%.

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23
Q

What per cent of the final liquid does the fortifying spirit make up?

A

5-10%.

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24
Q

Describe the winemaking process for white VDNs in four steps.

A

1) Pressed and fermented off skins.
2) 6-24 hours skin contact before fermentation may be used.
3) Free run and pressed juice may be blended.
4) Unaged VDNs must stored chilled and fermented on demand.

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25
Q

White VDNs are typically fermented on or off the skins?

A

Off to preserve the natural fruit aromas.

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26
Q

What impact might 6-24 hours maceration on skins prior to fermentation have on a white VDN?

A

Extract greater aroma from the skins.

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27
Q

To ensure unaged white VDNs are as fresh as possible how are they stored and bottled?

A

1) Away from oxygen.
2) Must is chilled and stored for a period months then fermented based on demand.

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28
Q

At what point in the winemaking process are VDNs made from black grapes fortified?

A

While fermenting in contact with the skins.

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29
Q

What impact does the addition of fortifying spirit have during the fermentation process for VDNs made from black grapes?

A

Increases the extraction of colour, flavour and tannins.

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30
Q

Other than the addition of fortification spirit, what two other techniques are used in black grape VDN production to enhance extraction?

A

1) Cap management techniques.
2) Maceration on skins for a couple of weeks past fortification.

31
Q

What vessel type is used for fermenting all VDNs and why?

A

Stainless steel to allow easy temperature control.

32
Q

At what temperature are white VDNs fermented and why?

A

1) 15 degrees celcius.
2) To enhance the production of fruity ester aromas.

33
Q

At what temperature are red VDNs fermented and why?

A

1) 28 degrees celcius.
2) To promote extraction but retain fruity aromas.

34
Q

What are the two VDN appellations in the Rhone?

A

1) Muscat de Beaumes-de-Venise.
2) Vin Doux Naturel Rasteau.

35
Q

What is another name for glass demi-johns?

A

Bonbonnes.

36
Q

To speed up the oxidative ageing process of Roussillon Tuile/Traditionnel wines, what two methods might be used?

A

1) Not topping up old barrels.
2) Glass demi-johns left unstoppered in the sun.

37
Q

What are the main characteristics of youthful, unaged Muscat-based wines?

A

Floral and grapey perhaps with peach, pear and honey.

38
Q

What are the main characteristics of youthful, unaged Grenache-based wines?

A

Aromas of blackberries, raspberry and plum.

39
Q

Where and why are Muscat de Beaumes-de-Venise vines planted?

A

1) On terraces on the south-east facing slopes of the Dentelles de Montmirail.
2) The Dentelles de Montmirail provides shelter from the Mistral and aids ripening.

40
Q

Red VDN Rasteau must be made from what per cent Grenache Noir?

A

75%

41
Q

Vin Doux Naturel Rasteau is made into what style(s)?

A

1) Red, rose or white.
2) Unaged or oxidised.

42
Q

Why does the vineyard location make it easy for fruit for Vin Doux Naturel Rasteau to ripen easily making it suitable for fortified wine production?

A

The appellation’s location is on a gentle south-facing slope that provides maximum exposure to sunlight and some Mistral protection.

43
Q

What are the two main VDN appellations of the Languedoc?

A

1) Muscat de Frontignan.
2) Muscat de St-Jean-de-Minervois.

44
Q

What variety must wines made in the two main VDN appellations of the Languedoc be made from and in what style?

A

1) Muscat Blanc a Petits Grains.
2) Unaged

45
Q

What are the main features of the Muscat de Frontignan appellation and its wines?

A

Warmer and low altitude producing wines with a fuller body and aromas of tropical fruits.

46
Q

What are the main features of the Muscat de St-Jean-de-Minervois appellation and its wines?

A

1) 250-300m elevation.
2) Cool continental.
3) Higher acidity, lighter body, stone fruit and floral aromas.

47
Q

What per cent by volume do VDNs represent in all Rousillon PDO and PGI regions?

A

30%.

48
Q

What are the five styles (not appellations) of VDN wines made in Rousillon?

A

1) Grenat/Rimage
2) Tuile/Traditionnel
3) Ambre
4) Hors d’age
5) Rancio

49
Q

What area does the Grand Rousillon AOC cover?

A

A wide yet specifically delineated area for VDNs produced outside the five leading AOCs.

50
Q

What are the five leading VDN appellations of the Roussillon?

A

1) Banyuls AOC
2) Banyuls Grand Cru AOC
3) Maury AOC
4) Muscat de Rivesaltes AOC
5) Rivesaltes AOC

51
Q

What does Grenat/Rimage denote?

A

Unaged red wines (unless followed by Blanc).

52
Q

What does Tuile/Traditionnel denote?

A

Red wine made oxidatively.

53
Q

What does Ambre denote?

A

A white wine matured oxidatively.

54
Q

What does hors d’age denote?

A

A red or white wine matured oxidateively for longer than Tuile or Ambre.

55
Q

What does Rancio denote?

A

A red or white wine with Rancio character.

56
Q

Banyuls AOC must be made from what per cent Grenache Noir?

A

50%.

57
Q

Banyuls Grand Cru AOC must be made from what per cent Grenache Noir?

A

75%.

58
Q

Banyuls Grand Cru AOC must be matured for how long?

A

Minimum 30 months.

59
Q

What are two key characteristics of the Maury AOC growing environment?

A

1) 100-400 MASL at the foothills of the Pyrenees.
2) Dark-coloured schist soils that store and release heat.

60
Q

Maury AOC must be made from what per cent Grenache Noir?

A

75%.

61
Q

What is the largest appellation in Rousillon in terms of production volume?

A

Muscat de Rivesaltes AOC.

62
Q

Muscat de Rivesaltes AOC is made from what grapes and only in what style?

A

1) Either Muscat.
2) Unaged.

63
Q

What is the maximum permitted per cent of Muscat varieties allowed in Rivesaltes AOC wines?

A

20%.

64
Q

When is the Mistral a) most common and b) at its strongest

A

A) Winter & spring
B) The transition from winter into spring

65
Q

What risk does the Mistral pose to grapevines?

A

Could cause damage at budburst and/or to young fruit.

66
Q

What are the three fortified producing regions for Vin doux Naturel?

A

1) Rhone
2) Languedoc
3) Rousillon

67
Q

Grenat is the term used for unaged styles of red wines used in which appellations?

A

Maury & Rivesaltes.

68
Q

Rimage is the term used for unaged styles of red wines used in which appellation?

A

Banyuls.

69
Q

Tuile is the term used for oxidised styles of red wines used in which appellations?

A

Maury & Rivesaltes.

70
Q

Traditionnel is the term used for oxidised styles of red wines used in which appellation?

A

Banyuls.

71
Q

What is a downside to transpiration?

A

It reduces yield.

72
Q

Due to the warm climate of VDN appellations, what vineyard management technique is necessary particularly for Muscat?

A

A shady canopy to reduce the chances of sunburn and excessive grape shrivelling.

73
Q

What styles of VDN are made in Rivesaltes AOC?

A

1) Grenat
2) Tuile
3) Ambre
4) Hors d’Age
5) Rancio

74
Q

Other than Muscat, what four other white grape varieties are permitted in Rivesaltes AOC?

A

1) Grenache Blanc
2) Grenache Gris
3) Macabeu
4) Malvoisie

WSET Diploma D5 - Fortified Wines (7 decks)

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