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D3 COPY Stage I > 6 - Loire Valley > Flashcards

6 - Loire Valley Flashcards

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

What grapes is Muscadet made from?

A

Usually 100% Melon but up to 10% Chardonnay for Muscadet AOC

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6
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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7
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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8
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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9
Q

What are the four 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

Muscadet Coteaux de la Loire AOC

  • max 55

Muscadet Côtes de Grandlieu AOC

  • max 55
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10
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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11
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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12
Q

What are the cru communaux? (6)

A

Ten cru e.g. Clisson, Gorges, Le Pallet

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

Max yield 45

Longer lees ageing e.g. 24mnths for Clisson and Gorges

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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13
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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14
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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15
Q

Where is Pays Nantais sold (domestic/export)?

A

85 domestic / 15 export

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16
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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17
Q

Which grapes varieties are planted in Anjou-Saumur?

A
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18
Q

Which grape varieties are planted in Touraine?

A
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19
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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20
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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21
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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22
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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23
Q

Where is Cab Franc blended and with what?

A

Eastern Touraine –> limit of ripening

Blended with Cot (Malbec)

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24
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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25
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

26
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

27
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

28
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

29
Q

How are Loire rosés usually made?

A
  • Blend of Groolleau, Cab F and Cab S
  • Direct press or short maceration
  • Winemaking similar to whites with 3-4 months in neutral containers
30
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

31
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

32
Q

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

A

VdF

33
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

34
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

35
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

36
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

37
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

38
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 de Loire AOC (60)

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

Rosé d’Anjou AOC (65)

  • Mainly Grolleau (but Cabs, Cot and Gamay also used)
  • med pink-orange
  • med red berry
  • med dry, med(+) acid, med alcohol
  • mid-price
  • acceptable - good
  • most popular of three rosé AOCs

Cabernet d’Anjou AOC (60)

  • Cabs
  • more deeply coloured (med pink)
  • med-dry
39
Q

Describe the wines of Coteaux de Saumur AOC including max yields (3)

A

Sweet wines with over-ripe grapes, may have botrytis - several picking passes

Chenin

Lusciously sweet, high acid

35 hL/ha

40
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

41
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

42
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

43
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

44
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
45
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
46
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
47
Q

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

A

Domestic 80, export 20

48
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
49
Q

Which grapes are planted in the Central Vineyards?

A
50
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

51
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

52
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

53
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)

54
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)

55
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

56
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)

57
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
58
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
59
Q

Where is Loire wine sold?

A

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

Export = 20% - US, UK, Germany

60
Q

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

A
61
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 COPY Stage I (55 decks)

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