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D3 Wines of the World Stage 2 > 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
Describe Gamay Noir including: - Budding - Ripening - Yields - Vulnerabilities - Flavours - Where it is grown - Common winemaking techique
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
Describe where Cabernet Sauvignon is planted and how it is typically used (3)
Late ripening --\> temperate Anjou on warmest sites (possible to bud early and ripen fully) Blended with CF Used in rosé blends
27
Describe the winemaking for Chenin Blanc (4)
Temp: cool-mid --\> several months Vessels: large old oak, SS Malo: avoided Maturation: neutral incl old oak --\> preserve primary fruits
28
Describe the winemaking for Cabernet Franc (4)
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
How are Loire rosés usually made?
- 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
Compare the three regional AOCs: Anjou, Saumur, Touraine in terms of yield and grape varieties.
**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
How does Anjou Village AOC differ from Anjou AOC? (4)
Red wine only Only Cab F or S Max is 55 cf. 60 Wines released Sept year after harvest at earliest
32
Which appellation do many HQ producers in Anjou prefer to use?
VdF
33
Describe the situation and wines of Coteaux du Layon AOC include how the grapes are picked.
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
Outline the difference between the appellations within and around Coteaux du Layon AOC
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
Why have producers within Coteaux du Layon AOC switched to producing less sweet wine and more dry wine?
Low demand for sweet wine
36
Describe the terroir and wines of Savennières AOC. What is the max yield?
**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
Compare Savennières AOC with the two smaller AOCs within the area.
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
Outline the appellations used for rosé wine (including yields, grapes used and sweetness)
**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
Describe the wines of Coteaux de Saumur AOC including max yields (3)
Sweet wines with over-ripe grapes, may have botrytis - several picking passes Chenin Lusciously sweet, high acid 35 hL/ha
40
Describe the grapes, yield, soil, style, quality and history of Saumur-Champigny AOC. What is the earliest the wine may be released?
\> 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
What does an appellation like Touraine AOC Amboise imply about a wine?
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
Describe Vouvray AOC including situation, grapes, yield, soils, best sites, and styles.
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
Describe Montlouis-sur-Loire AOC including situation, grapes, yield.
Situation: south bank, across from Vouvray Grapes: 100% Chenin Yield: mid (52) Popular with newcomers due to price of land, high % bio/organic
44
Describe the red wine AOCs of Touraine
**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
Describe the range of relationship between soils, winemaking, maturation, style and price/quality in CF from Touraine. (5)
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
Compare A-S and Touraine in terms of production levels
- 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
Where are the wines of Anjou-Saumur and Touraine sold?
Domestic 80, export 20
48
Describe the situation and climate of the Central Vineyards (5)
- 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
Which grapes are planted in the Central Vineyards?
50
Describe Sauvignon Blanc including budding/ripening, vigorousness, vulnerabilities, flavour characteristics and structure.
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
How does vineyard design and management impact SB? (4)
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
Describe Pinot Noir including budding/ripening, yields, vulnerabilities, colour, flavour, structure and price.
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
Describe winemaking in the Central Vineyards
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
Describe Sancerre in terms of: * styles * grapes * topography * climate * yields * soils * price/quality
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
Describe the characteristics of Sancerre's different soil types and how they impact the wine.
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
Describe Pouilly Fume in terms of: * grapes * max yields * topography * style * price/quality
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
Briefly describe three other appellations of the Central Vineyards including grapes, yields and topography (for M-S).
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
Describe the structure of wine production in the Loire
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
Where is Loire wine sold?
Domestic = 80% - specialist retail + hospo (44%), supermarkets (36%) Export = 20% - US, UK, Germany
60
Within the export categories, which sub-zones achieve the largest volumes and highest prices?
61
To what extent is the Loire important for organic and biodynamic winemaking?
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 Stage 2 (49 decks)

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