5.2: Vins Doux Naturels - Winemaking

Question 1

What is Vins Doux Naturels (VDN)?

Answer 1

a category of French wines made sweet by the addition of spirit during fermentation

Question 2

Where are the PDOs for VDN located?

Answer 2

• throughout Roussillon, Languedoc and the southern Rhône

Question 3

Where is most VDN produced? How much?

Answer 3

• Roussillon

- 80%

Question 4

How are VDNs produced?

Answer 4

by adding grape spirit to stop fermentation early to give a sweet, fortified wine

Question 5

What does the minimum concentration of residual sugar depend on?

Answer 5

the individual appellation

Question 6

What is the range of residual sugar for Muscat-based wines?

Answer 6

100g/l to 125g/l

Question 7

What is the minimum residual sugar for Grenache-based wines? In practice?

Answer 7

• 45g/l

- in practice many Grenache-based wines are around 100g/l residual sugar

Question 8

What is used as the fortifying agent? Why?

Answer 8

• neutral spirit of 95-96% abv

- so the character of the spirit does not compete with the character of the base wine and/or maturation

Question 9

When is the fortifying spirit added?

Answer 9

when the fermentation reaches 5-8% abv

Question 10

To what abv does the fortifying spirit raise the wine?

Answer 10

15-18% abv

Question 11

Approximately what percent of the volume of the wine is made up of the fortifying spirit?

Answer 11

5-10%

Question 12

How are VDNs made from white grape varieties typically made?

Answer 12

• grapes typically pressed
• must fermented off skins
• period of skin contact (e.g. 6-24 hours) prior to fermentation may be used to extract greater aroma from the skins of the grapes
• winemaker may choose to blend press juice with the free run juice for extra body and texture, or keep them separate as desired

Question 13

What might be done with the must for un-aged VDNs? Why? What will happen during this time?

Answer 13

• must may be chilled and stored for a period of months
• then fermented based on demand
• to ensure the wines produced are as fresh as possible
• must and wine will also be protected from oxygen through the winemaking process, again to retain fresh primary aromas

Question 14

How are VDNs made from black grape varieties typically made?

Answer 14

• must to be fermented and fortified whilst in contact with the grape skins
• fortifying alcohol increases the extraction of colour, flavour and tannins
• maceration on skins can continue for a couple of weeks past the fortification date to maximise extraction
• cap management techniques such as pumping over and punching down are also used to maximise extraction

Question 15

What is important for black grape that will undergo extensive ageing?

Answer 15

fortifying alcohol increases the extraction of colour, flavour and tannins

Question 16

What vessel is typically used for fermentation? Why?

Answer 16

• stainless steel vessels

- to allow for easy temperature control

Question 17

At what temperature do white wines ferment? Why?

Answer 17

• 15°C

- to enhance the production of fruity ester aromas

Question 18

At what temperature do red wines ferment? Why?

Answer 18

• 28°C

- to promote extraction but retain fruity aromas

Question 19

When are VDNs released?

Answer 19

• either relatively young

- or undergo oxidative maturation

Question 20

When will youthful, unaged wines be released for sale?

Answer 20

a few months after fermentation

Question 21

Where are youthful, unaged wines typically stored?

Answer 21

in closed stainless steel vessels at cool, constant temperatures, protected from oxygen (for example by blanketing with inert gas)

Question 22

Describe youthful, unaged wines.

Answer 22

• primary aromas and flavours of the grape variety or varieties from which they are made
• Muscat-based wines will display floral and grapey aromas, and potentially other aromas such as peach, pear and honey
• Grenache-based wines often show aromas of blackberries, raspberry and plums

Question 23

Where are oxidatively aged wines typically stored?

Answer 23

• in a variety of vessels over a period of several years
• old oak barrels
• glass demi-johns

Question 24

Describe oxidatively aging wines in old oak barrels.

Answer 24

• typically not topped up during the maturation

- encourages oxidation

Question 25

What is another name for glass demi-johns?

Answer 25

bonbonnes

Question 26

Describe oxidatively aging wines in glass demi-johns.

Answer 26

• not quite full
• un-stoppered
• left outside in the sun to speed up the ageing process

Question 27

What might the wines from demi-johns go on to become?

Answer 27

• may be directly bottled for sale
• may be transferred and matured further in barrels
• may be used as a blending component with oxidatively aged wines from barrel