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D3 Wines of the World > 6 - Loire Valley > Flashcards

6 - Loire Valley Flashcards

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1
Q

What % of hectares are planted in the four principle sub-regions?

A
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2
Q

What grapes are planted in the Pays Nantais?

A
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3
Q

Describe the climate of the Pays Nantais and outline two climatic challenges. (4)

A

Cool, maritime climate –> prox to Atlantic

Cool spring, warm/humid summer

Rainfall high and throughout the year –> esp March April (flowering), Sept (harvest)

Spring frosts –> devasting in 1991, lost UK export market –> wind machines, heaters, straw bales

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4
Q

Describe the grape variety Melon including:

  • Budding and ripening
  • Yield
  • Resistance and vulnerabilities
  • Structure and flavour
  • Quality and price
A
  • Early budding –> frost
  • Early ripening –> cool climate, rainfall threat
  • High yields
  • Resistant to powdery mildew
  • Tight bunches –> downy and bot
  • Structure: high acid, low-med ABV, light body
  • Flavours: light intensity green apple
  • Quality/Price: acceptable - good (some VG), inexpensive - mid-priced
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5
Q

Describe vineyard management in Pays Nantais (3)

A

Open canopies via training and leaf removal –> sunlight interception for ripeness and fungal disease

Danger of sunburn from the afternoon sun

Ripeness of skin + seeds crucial to determining harvest date (not just sugar) –> but in hot years sugar rises to quickly

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6
Q

Describe winemaking within Muscadet AOC (5)

A

Chaptalisation up to 12% potential in cooler years

Ferment: large, glass-lined concrete vats or SS

Malo: avoided –> preserve acid

Maturation: on lees in an inert vessel

Experimentation: skin-contact, barrel, amphora, egg fermentation

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7
Q

What does ‘sur lie’ mean?

A

Technique to increase body

Wine racked once for gross lees –> fine lees contact over winter and until bottling

Helps maintain freshness and may retain small amount of CO2 –> petillance

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8
Q

What are the main appellations in Pays Nantais? What are their max yields?

A

Muscadet Sèvre et Maine AOC - 6400ha, Loire’s largest appellation

  • max 55

Muscadet AOC

  • max 65 –> 70 from 2020

N.B. allows up to 10% Chardonnay

Muscadet Coteaux de la Loire AOC

  • max 55
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9
Q

Describe a typical Muscadet AOC wine

A

Light intensity green apple and grass

High acid, light body

Acceptable - good (some VG)

Inexpensive

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10
Q

Outline regulations around the use of the term ‘sur lie’. (3)

A

May be added to any of the four appellations

Wine must be estate bottled 1 Mar - 30 Nov in year following harvest

As a result, negociants can only buy grapes, must or already bottled wine (can’t buy wine that will be aged sur lie)

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11
Q

What are the cru communaux? (6)

A

Ten cru e.g. Clisson

Name added e.g. Muscadet Sèvre et Maine AOC Clisson

Max yield 45

Longer lees ageing e.g. 24mnths for Clisson

Cannot be labelled sur lie - as they are bottled after date required for this term

Fuller bodied, more complex, longer finish

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12
Q

Why did Muscadet lose so much of its export market in the 90s? (4)

A

Very popular in UK

13,000ha planted by 1980s

1991 saw drop of 2/3 production

Opening for cheap new world wines e.g. Austrialia

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13
Q

How has the Pays Nantais sought to improve its position in export markets?

A

Terroir-specific wines of high quality with good value for money –> e.g. crus communaux

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14
Q

Where is Pays Nantais sold (domestic/export)?

A

85 domestic / 15 export

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15
Q

How important are negociants in production/sales of Pays Nantais?

A

>50% of sales (but this is less than in the past)

Castel, Grand Chais de France, Ackerman account for significant proportion

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16
Q

Which grapes varieties are planted in Anjou-Saumur?

A
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17
Q

Which grape varieties are planted in Touraine?

A
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18
Q

Compare the climate and soils of Anjou-Saumur and Touraine (4)

A

Climate

A-S: moderate Atlantic influence

Touraine: predominately continental, cold winter / warm summer

Rainfall

700mm throughout year –> flowering, fruit set, summer –> disease, early autumn –> harvest

Rivers

Anjou: River Layon creates misty conditions for botrytis-sweet wines

Soils

Wide range: clay-limestone, flint-clay, sand, gravel, tuff

A-S: more schist + limestone (balance of drainage and retention)

Touraine: more chalk

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19
Q

What rootstocks are favoured in A-S/Touraine and why?

A

Fercal and Riparia Gloire de Montpellier –> resistant to high lime content –> chlorosis

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20
Q

Describe the grape variety Chenin Blanc including:

  • Budding and ripening
  • Yield
  • Vulnerabilities
  • Structure and flavour
  • Quality and price
A
  • Early budding
  • Late + uneven ripening –> hand harvest, multiple passes
  • Vigorous –> high yields
  • Prone to powdery, bot, trunk diseases
  • High acid, med alcohol, range of sweetness
  • Green apple, lemon, steely, smoky
  • Good - VG (some outstanding)
  • Inexpensive - mid-priced (some premium)
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21
Q

Describe the grape variety Cabernet Franc including:

  • Budding and ripening
  • Yield
  • Vulnerabilities
  • Resistance
  • Structure and flavour
  • Quality and price
A

Early budding –> frost

Mid ripening –> autumn rains

Vulnerable to coulure

Resistance: winter cold

Med-pronounced redcurrant, raspberry, violet, leafy (esp with dense canopy/lack of ripeness)

  • High acid, medium tannin, light-med body
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22
Q

Where is Cab Franc blended and with what?

A

Eastern Touraine –> limit of ripening

Blended with Cot (Malbec)

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23
Q

Describe Grolleau Noir including budding, ripening, its vulnerabilities and what it is used for.

A

Early budding

Mid-ripening

Prone to: bot

Used for: rosés, especially Rosé d’Anjou and Rosé de Loire.

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24
Q

Describe Gamay Noir including:

  • Budding
  • Ripening
  • Yields
  • Vulnerabilities
  • Flavours
  • Where it is grown
  • Common winemaking techique
A

Early budding

Early ripening

High yields

Vulnerable to: wind –> millerandage, rot

Structure and flavour dependent on growing conditions –> green when less ripe, intense fruit when ripe

Grown: mainly in Touraine, some in Anjou

Winemaking: Carbonic maceration

25
Q

Describe where Cabernet Sauvignon is planted and how it is typically used (3)

A

Late ripening –> temperate Anjou on warmest sites (possible to bud early and ripen fully)

Blended with CF

Used in rosé blends

26
Q

Describe the winemaking for Chenin Blanc (4)

A

Temp: cool-mid –> several months

Vessels: large old oak, SS

Malo: avoided

Maturation: neutral incl old oak –> preserve primary fruits

27
Q

Describe the winemaking for Cabernet Franc (4)

A

Crushed fruit fermentation

Vessel: concrete or wood vats –> punch downs / pump overs

Yeasts: many use ambient

Maturation: used oak barrels –> preserve primary fruit; pricier wines may use new oak

28
Q

How are Loire rosés usually made?

A
  • Blend of Grolleau, Cab F and Cab S
  • Direct press or short maceration
  • Winemaking similar to whites with 3-4 months in neutral containers
29
Q

Compare the three regional AOCs: Anjou, Saumur, Touraine in terms of yield and grape varieties.

A

Yields

Anjou: 60 for red/whites –> intensity

Saumur: 60 for white, 57 for red/rose –> intensity

Touraine: 65 for whites

Grapes

Anjou: Blanc - >80% Chenin, Rouge - > 70% Cab F or S

Touraine: mainly Sauvignon Blanc, mainly Cab F and Cot, Gamay –> Touraine AOC Gamay, rose from all Cabs, Cot, Gamay, Grolleau

30
Q

How does Anjou Village AOC differ from Anjou AOC? (4)

A

Red wine only

Only Cab F or S

Max is 55 cf. 60

Wines released Sept year after harvest at earliest

31
Q

Which appellation do many HQ producers in Anjou prefer to use?

A

VdF

32
Q

Describe the situation and wines of Coteaux du Layon AOC include how the grapes are picked.

A

Large area on slopes around Layon River

Grapes picked on several passes to get only Botrytis fruit

Sweet, high acid, med alcohol, med(+) body

Cooked citrus, apple, honey

Good - VG

Mid-price - premium

33
Q

Outline the difference between the appellations within and around Coteaux du Layon AOC

A

Higher min potential alcohol and lower max yields –> flavour intensity, texture

Quality: VG - outstanding

Price: premium (some SP)

Quarts de Chaume: Loire’s first GC

Coteaux du Layon AOC Chaume: PC

34
Q

Why have producers within Coteaux du Layon AOC switched to producing less sweet wine and more dry wine?

A

Low demand for sweet wine

35
Q

Describe the terroir and wines of Savennières AOC. What is the max yield?

A

Terroir

  • South-facing slopes
  • Schist soils –> fertility, drainage –> ripeness, yields

Wines

  • Chenin Blanc
  • Historically austere in youth
  • Warmer weather and better vineyard mngt –> wines more fruity and approachable
  • Premium cuvees using new oak

Max yield 50

36
Q

Compare Savennières AOC with the two smaller AOCs within the area.

A

Savennières La Roche aux Moines AOC and Coulée de Serrant AOC - warmest sites on slopes facing Loire –> ripeness

Lower max yield 30 vs 50 from Savennieres

Coulée de Serrant AOC is a monopole - owned exclusively and farmed biodynamically by
Nicolas Joly

37
Q

Outline the appellations used for rosé wine (including yields, grapes used and sweetness)

A

Regional appellations e.g. Saumur AOC and Touraine AOC

Rosé d’Anjou AOC (65)

  • Mainly Grolleau
  • med pink-orange
  • med red berry
  • med dry, med(+) acid, med alcohol
  • mid-price
  • acceptable - good
  • most popular of three rosé AOCs

Rosé de Loire AOC (60)

  • Cabs, Gamay, Grolleau
  • Dry
  • may be used outside A-S but rarely

Cabernet d’Anjou AOC (60)

  • Cabs
  • more deeply coloured (med pink)
  • med-dry
38
Q

Describe the grapes, yield, soil, style, quality and history of Saumur-Champigny AOC. What is the earliest the wine may be released?

A

> 85% CF

57 –> intensity

Soil: chalk, flint, clay –> retention/drainage

Style: pale ruby, med/med(+) intensity, redcurrant, leafy aromas, high acid, med tannin, med alcohol

Good - VG

Inexpensive - mid-priced (some premium)

History: successful in bars/bistros thanks to Saint-Cyr-en-Bourg co-operative

Release as early as December of year of harvest

39
Q

What does an appellation like Touraine AOC Amboise imply about a wine?

A

One of six sub-zones that can be affixed to basic Touraine AOC

Allows use of local varieties e.g. Amboise is made with Chenin, not SB

40
Q

Describe Vouvray AOC including situation, grapes, yield, soils, best sites, and styles.

A

Situation: north bank of Loire

Grapes: >95% Chenin

Yield: mid-high (52)

Soils: Flint, clay and limestone over tuff –> more clay further from the river

Best sites: slopes near the river –> moderation, sunlight, stonier soils

Styles: dry every year, demi-sec most years and sweet occasionally

41
Q

Describe Montlouis-sur-Loire AOC including situation, grapes, yield.

A

Situation: south bank, across from Vouvray

Grapes: 100% Chenin

Yield: mid (52)

Popular with newcomers due to price of land, high % bio/organic

42
Q

Describe the red wine AOCs of Touraine

A

Bourgueil

  • Mainly CF, <10% CS
  • Mid-high yields (55) but many wines lower

Saint Nicolas de Bourgueil

  • CF
  • Lighter than Bour and similar to Saumur-Champigny

Chinon

  • HQ reds, whites and rosé
  • Mid-High (55) but many lower
43
Q

Describe the range of relationship between soils, winemaking, maturation, style and price/quality in CF from Touraine. (5)

A

Soils: clay + limestone / sand + gravel –> clay + limestone produce more powerful wine

  • Style: Fruity, early-drinking - structured and powerful
  • Winemaking: maceration 6-8 days –> 2-3 weeks
  • Maturation: wines matured for up to two years –> cost
  • Quality/Price: Inexpensive - mid-priced, good to VG
44
Q

Compare A-S and Touraine in terms of production levels

A
  • A-S x2 of Touraine
  • rose from Anjou accounts for most of that difference
  • A-S also makes more fizz
  • Touraine makes more red and white
45
Q

Where are the wines of Anjou-Saumur and Touraine sold?

A

Domestic 80, export 20

46
Q

Describe the situation and climate of the Central Vineyards (5)

A
  • 8 AOCs
  • Cool continental climate - winter/summer variation
  • Spring frost
  • Long days during the growing season but low light intensity + low heat –> intensity
  • High rainfall 750mm –> drought, fungal disease
47
Q

Which grapes are planted in the Central Vineyards?

A
48
Q

Describe Sauvignon Blanc including budding/ripening, vigorousness, vulnerabilities, flavour characteristics and structure.

A

Late-budding / early ripening - some frost protection but still an issue

Vigorous –> ideal soil types, canopy mngt important –> green flavours

Vulnerable to: powdery, bot, trunk disease (eutypa)

Flavour: pronounced grass, bellpepper, asparagus, gooseberry, grapefruit, wet stone (cool) –> riper + passionfruit (warm)

Structure: high acid, med alcohol, med body

49
Q

How does vineyard design and management impact SB? (4)

A

Row orientation and Cm crucial

Shade + cool = green bell pepper and grass

Sun / warmth = tropical fruit

Picking date also important - acid, flavour ripeness, sugar

50
Q

Describe Pinot Noir including budding/ripening, yields, vulnerabilities, colour, flavour, structure and price.

A

Early budding / early ripening

Limited yields or will lose intensity

Vulnerable to: millerandage, downy and powdery mildew, bot, fan leaf and leaf roll
viruses, shrivelling and sunburn

Med ruby

Light - med intensity, raspberry and strawberry

High acid, med alcohol

Mid-priced - premium

51
Q

Describe winemaking in the Central Vineyards

A

Temp: cool - mid-range (warmer than New World) –> fruit intensity

Malo: usually blocked –> style/vintage dependent

Vessels: SS w/ some old oak casks used for body in HQ wines e.g. Francois Cotat (old oak + lees), Henri Bourgeois (heavily oaked)

52
Q

Describe Sancerre in terms of:

  • styles
  • grapes
  • topography
  • climate
  • yields
  • soils
  • price/quality
A

Styles: red, white, rosé

Grapes: SB + PN only

Topography: Steep slopes + 200-400m altitude

Climate: River + forests protect from frost

Yields: High yields (65 white, 59 red) –> SB has sufficient intensity, PN needs lower yield

Soils: Cailottes, Terre Blanches, Silex

Price/quality: good - outstanding, mid-premium (SP e.g. Dagueneau)

53
Q

Describe the characteristics of Sancerre’s different soil types and how they impact the wine.

A

Cailottes - v. shallow soil over limestone –> aromatic wines for early drinking

Terre Blanches - limestone + marl (similar to Chablis) –> slow ripening –> structure –> maturation e.g. Côte des Monts Damnés, Cul de Beaujeu

Silex - flint –> warm –> early ripening + stony/smoky aromas e.g. Les Romains

54
Q

Describe Pouilly Fume in terms of:

  • grapes
  • max yields
  • topography
  • style
  • price/quality
A

Grapes: SB only

Max Yield: high (65)

Topography: flatter –> frost –> wind machines

Style: rounder, less aromatic cf. Sancerre, needs 6-12 mnths in bottle to show

Price/quality: good - outstanding, mid-premium (similar cf. Sancerre)

55
Q

Briefly describe three other appellations of the Central Vineyards including grapes, yields and topography (for M-S).

A

Overall: good/VG, inexpensive - mid-priced

Reuilly

  • SB + PN, rose from PG + PN
  • same yield as Sancerre

Quincy

  • White only, >90% SB + Gris

Menetou-Salon

  • Same wines and yield as Sancerre
  • Gentle, south-facing slopes that are frost prone
56
Q

Describe the structure of wine production in the Loire

A

Production

  • Negociant - 50% by vol (top 10 = 82% of that)
  • Estates - 41% - many family-owned + many moving to Paris to change career and work in wine
  • Co-ops - >10%

The line between negoc and estates blurring

  • Negoc buying vines e.g. Grand Chais de France –> Château des Fesles (Bonnezeaux) and vinifying their own wines
  • Estates buying grapes esp due to irregular weather
57
Q

Where is Loire wine sold?

A

Domestic = 80% - specialist retail + hospo (44%), supermarkets (36%)

Export = 20% - US, UK, Germany

58
Q

Within the export categories, which sub-zones achieve the largest volumes and highest prices?

A
59
Q

To what extent is the Loire important for organic and biodynamic winemaking?

A

Production of certified organic wine is below French average - climate

But number of well-known proponents are located here e.g. Nicolas Joly

Centre of natural winemaking many labelled VdF

D3 Wines of the World (55 decks)

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