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D3 COPY Stage I > 8 - South of France > Flashcards

8 - South of France Flashcards

1
Q

How large is the Languedoc-Roussillon?

A

240,000ha > Chile, Australia, South Africa

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2
Q

Generally speaking how well do AOCs within L-R yield? Why?

A

Lowest of all regions - about 1/2 Champagne or Alsace on average - low rainfall + warm, windy climate –> high evapotranspiration

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3
Q

Describe the growing environment of the Languedoc

A

Climate: Mediterranean, sunny, 600mm rain

Winds: Tramontane (cool, dry, NW) –> disease pressure

Topography: most production in the alluvial plain near sea, hillier areas further north

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4
Q

Outline the history of wine production in the Languedoc

A

Large production by c19th - railways to Paris

90% co-ops in 1950s

Growth when wine stopped being imported from Algeria post-1937

Area under vine halved between 1968 and today as demand fell

Inexpensive wine is bulk of production + increased small production

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5
Q

What are the climatic challenges for growers in Languedoc?

A

Low levels of rainfall + warmth + wind = water stress –> yields

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6
Q

What are the most widely grown grapes in Languedoc?

A
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7
Q

Describe Carignan

A

Late budding

Late ripening - requires warm climate

High yields - 200 hL/ha –> concentration (old vines limit yield and improve concentration)

Vulnerable to: powdery mildew, grape moth

Difficult to harvest mechanically - grapes attached to vine

Typical: med ruby, simple black fruit, high acid, high tannin, acceptable-good/inexpensive

HQ: intense black fruit, spice, earth, premium-SP

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8
Q

How has vineyard management evolved in the Languedoc?

A

Bush vines - provides shade but required labour - increasingly scarce

Trellised vines –> mechanisation which has improved

IGP wines = machine harvested, many AOC wines machine harvested

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9
Q

Describe the winemaking process for inexpensive red wine in Languedoc

A

1. Ferment - Crushed Fruit

Crushed fruit ferment with short maceration (5-7 days) –> tannins

Ferment in SST or concrete

Cultured yeast –> speed and consistency

Mid-range - primary fruit

2. Ferment - Wholebunch

Carbonic maceration - fruity wines from Carignan by limited tannin extraction

Can also make HQ wines (see below)

Maturation

Limited with wines stored in SST or concrete –> early drinking

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10
Q

How do IGP regulations differ from AOC within Languedoc?

How much IGP is made cf. to AOC?

A

Higher max yields e.g. 90 for red/whites cf. 40-60 for AOCs

More varieties - up to 58 authorised

Varietal labelling common

IGP = 70% of production

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11
Q

How can different IGP’s in Languedoc overlap?

A

Regional e.g. IGP Pays d’Oc

Departmental e.g. IGP Gard

Local e.g. IGP Côtes de Thongue

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12
Q

Break down the quantities and styles of wine produced within IGP Pays d’Oc.

Where is it sold?

A

Largest single IGP - 10-15% of annual French production

50% red, 25% white, 25% rose

Fresh, fruity, little or no oak, early drinking. Good-VG/inexpensive-mid-priced.

50 domestic - mainly supermarkets

50 export - Germany, Netherlands, Belgium

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13
Q

Describe the general rules on blends applied within Languedoc AOCs

A
  • Each AOC has principal and allowed grapes
  • All require at least two varieties –> all AOCs wines are blends
  • Most have an upper limit for any one variety allowed e.g. 80%
  • Almost all AOCs require Grenache Noir, and most require Syrah and Mourvedre
  • Carignan is a principal grape in Corbieres and Fitou
  • Sub-regions may have different rules from the larger appellation e.g. Saint-Chinian-
    Roquebrun AOC requires more GSM than S-C AOC
  • Different % can be set for plantings - this also unused grapes to be used for other wines e.g. rose, IGP or VDF
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14
Q

What yields are typical of AOCs in Languedoc?

A

Languedoc AOC - 50 red, 60 white

Sub-regional AOCs - 45-50

Sub-zones - may be lower e.g. 40

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15
Q

Describe the blend rules for Languedoc AOC (5)

A

Principal = Grenache Noir, Syrah and Mourvèdre

A minimum of two varieties including at least one of the principal varieties.

No variety may be more than 80 per cent of the blend.

The total combination of the principal varieties must make up a minimum of 40 per cent of the blend.

The other varieties (in this case Cinsaut, Carignan and other local varieties) may not make up more than 30 per cent of the blend. Higher than in sub-regional AOCs (usually 10%)

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16
Q

Compare the style of a regional, sub-regional (named) and sub-zone (sub-appellation)

A
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17
Q

Describe the situation, climate, wines, sub-zones and business of Corbieres AOC

A

Situation: hilly with mountain ranges Tauch and D’Alaric and altitude up to 450m

Climate: cool northern winds + altitude = moderation

Wines: 90% red wine + white + rose

Sub-zones: Corbieres-Boutenac - higher % of principals

Business: mainly sold in France (70) via supermarkets, China, Ger and Belgium are main export markets

Nota bene:

  • 10,000ha, 4th largest appellation in France
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18
Q

Describe the situation, climate, wines, sub-zones of Minervois AOC

A

Situation: extensive, just north of Corbieres

Climate: varies depending on altitude and proximity to Med

Wines: Mostly red + white and rose

Sub-zone: La Livinière AOC –> limestone terrace up to 400m, generally cooler

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19
Q

Describe the situation, wines, sub-zones of Saint-Chinian AOC

A

Situation: between Minervois and Faugeres

Wines: mainly red and rose

Northern zone: arid, well-drained schist (yields, concentration), home to Saint-Chinian Roquebrun, Saint-Chinian Berlou

Southern zone: clay and limestone - more water retention - yields and concentration

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20
Q

Describe the situation, sub-zones, wine and business of Fitou AOC

A

Situation: two areas separated by Corbieres, next to Roussillon

Coastal zone: flat, low altitude, clay and limestone

Inland zone: mountainous, infertile and draining schist soils

Wine: Carignan must be 10-40% of blend, at least 20% Grenache

Business: Mont Tauch co-op = 50% production

Nota bene:

  • Languedoc’s first AOC in 1948
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21
Q

Describe the situation, growing environment and business of Faugeres AOC

A

Situation: east of St-Chinian

Growing environment: 250-400m altitude, schist soils –> average yield is 33 vs max of 50

Business: sold almost entirely in France, 90%

Nota bene

  • wines require one year of ageing
  • 40% organic
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22
Q

Describe the situation, growing environment and wine of Pic Saint-Loup AOC

A

Situation: east of Terrasses du Larzac

Growing environment: more continental, more rainfall 1,000mm, climate similar to N. Rhone

Wine: Syrah 50% of the final blend, red and rose only

23
Q

Describe the situation, growing environment and wine of Terrasses du Larzac AOC

A

Situation: between Faugeres and Pic Saint-Loup

Growing environment: range of altitudes 100-400m, large diurnals

Wines: red wines only with at least three varieties

Nota bene:

  • Reputation for quality
24
Q

Describe the situation, growing environment and wine of La Clape AOC

A

Situation: coastal near Narbonne

Growing environment: warm, sunny, dry, windy –> good for Mourvedre

Wines: 80% red with good rep for white from Grenache Blanc and Bourboulenc

Nota bene:

  • Established in 2015
25
Q

Describe the situation, growing environment, wine and business of Picpoul de Pinet AOC

A

Situation: coastal

Growing environment: low-lying, warm, dry, sunny

Wine: 100% white from Piquepoul Blanc - med intensity lemon and floral, dry, med(+)-high acid, med body, acceptable-good, inexpensive-mid

Business: 65% exported with tourists drinking lots, top export is to UK, co-ops like Ormarine account for 90% of production

26
Q

Name the two Atlantic influenced Languedoc appellations. What are the notable difference in grapes used?

A

Malpere - protected from Med by mountains, min 40% Merlot

Cabardes - both Atlantic and Med, min 40% BDX varieties and 40% Grenache, Syrah

27
Q

Outline trends in production and exports in the Languedoc (5)

A

Rose - production up 35% 2010-7

Exports - up 15% 2011-16

Large focus on mid-priced wines made with blends of traditional varieties under named appellation - growers leaving co-ops

Investment from elsewhere in France - old vines, cheap land, variety of growing environments

Premium - super-premium producers e.g. Domaine de la Grange des Pères, Mas de Daumas Gassac

28
Q

How has the Languedoc used regional bodies to promote the region?

A

Sud de France - promotes wine, food and tourism

ViniSud wine fair - export market

29
Q

How large is the Roussillon? What kind of wines does it produce?

A

21,000ha (<1/10th Languedoc) - used to be 3x as large

70% vineyard area is AOC but production of AOC:IGP is 1:1

Mostly red, 25% VDN, rose and some wihite

Co-ops produce 75% of vol

30
Q

Describe the growing environment of the Roussillon. What are its advantages and disadvantages?

A

Climate: warm, windy, Med, moderate rainfall (~550mm), sunny –> drought can be an issue

Topography: dominate by Pyrenees foothills; no flat coastal areas

Advantages: low disease pressure (wind and low rain), lower yields = more concentration

Disadvantages: lack of fertile plains for bulk production, wind and low rain reduce yields

31
Q

Which varieties are most widely planted in Roussillon?

A
32
Q

Why are bush vines important in Roussillon?

A

Well adapted to climate - shade

While trellising allows for mechanisation, less flat land means manual labour is needed in many vineyards anyway cf. Languedoc

33
Q

Describe the situation, growing environment and rules of the Cotes du Roussillon AOC

A

Situation: across most of the region (5,000ha)

Growing environment: lower slopes (100-250m)

Rules: max 48 hL/ha, min two varieties, main variety can be no more than 80%, max 50% Carignan, principals (Carignan, Grenache Noir, Mourvedre, Syrah) - all in all similar to Languedoc

34
Q

Describe the situation, growing environment and rules of the Cotes du Roussillon Villages AOC

A

Situation: < 1/2 size of CdR AOC

Growing environment: higher slopes 100-400m –> more work by hand

Rules: red only, same blending rules, max yield a bit lower (but in practice is lower still)

Named villages: five named villages e.g. CdRV Tautavel with lower max yields, some require carbonic for Carignan

35
Q

Describe the situation, growing environment and rules of the Collioure AOC

A

Situation: same area as Banyuls on coast near Spain

Growing environment: steep terraces, poor soil

Wines: full body red and white from GSM or Grenache Gris

Rules: lower max yield but actual much lower (20-25hL/ha) due to climate and poor soil

36
Q

Describe the region covered by IGP Côtes Catalanes

A

Entire Pyrénées-Orientales département

Includes super-premium whites e.g. Gauby

37
Q

How does the winemaking in Roussillon compare to Languedoc?

A

Extremely similar - reds can be made with crushed fruit or carbonic

Although a large % of HQ wine made so crushed fruit more likely - ripe tannin

38
Q

Explain what makes Roussillon attractive to winemakers producing premium and super-premium wine? (4)

A
  • Hot, arid, windy climate encourages low yields –> concentration
  • Prevalence of old vines and bush vines
  • Land relatively cheap
  • No risk of mass production devaluing name - little flat land
39
Q

Name some notable producers from Roussillon

A

Thunevin-Calvet

Domaine de Bila-Haut

Gauby

Clos des Fees

Le Soula

40
Q

Where is Roussillon wine sold?

A

80 domestic

20 export - China, Belgium, Germany

41
Q

What styles of wine is Provence best known for?

A
  1. Pale rose - made with Grenache Noir and Cinsault (90% of production)
  2. Powerful red - made with Grenache, Syrah, Cinsault, Mourvedre, Carignan
42
Q

Describe the growing environment of Provence

A

Climate: warm Mediterranean with adequate rainfall, mistral cools + dries

Topography: further inland up to 400m, slopes can provide protection from Mistral

43
Q

What are the benefits and challenges presented by the Mistral?

A

Benefits:

  • Cools vineyards
  • Reduces risk of fungal disease –> % of organic vineyards is double

Costs:

  • Can disrupt flowering and fruit set –> yields
44
Q

Which grape varieties (black and white) are most commonly planted in Provence?

A
45
Q

Contrast the benefits and cost of bush and trellised vines

A

Bush vines - provide shade but need to be worked/harvested by hand

Trellised vines - easier to control canopy, achieve ripeness in skins, and can be machine harvested but cost money to establish and maintain

46
Q

When are the grapes for rose usually picked?

A

Early for acidity

Extraction minimise so tannin ripeness less important

47
Q

Outline Provence’s AOC regulation on rose.

A
  • Grenache, Cinsault, Tibouren
  • Up to 20% white grapes (although usually more like 10%)
  • Must be dry
48
Q

Describe the production process for Provencal rose including advantages and disadvantages of whole bunch / hand-harvest vs. machine harvest / short maceration

A

Two main options:

  1. Hand-harvesting and whole bunch pressing
  2. Machine harvesting with short maceration

Commonalities:

  • Cool temps to reduce oxidation with fruit chilled to 4c
  • Inert gases are used to keep oxygen out of the press
  • Ferment in SST at cool temp 14-18c
  • Fermented until dry, malo usually blocked
  • Fining can be used to remove colour

Options:

  • Yeast
  • Lees ageing 8-10mnths
  • Oak ageing e.g. Chateau d’Esclans
49
Q

Describe the Cotes de Provence AOC in terms of size and style of wine. Compare yields in CdP with its sub-appellations and neighbouring departments.

A

20,000 ha with 90% of production being rose mainly made from Grenache
Noir, Cinsaut, Mourvèdre, Syrah and Tibouren

Pale-pink, light-med intensity raspberry, red plum, herbal. Med acid, med alc, med body. Good-VG/Mid-Premium (some SP)

Max yield is middling 55 with slightly lower yields in sub-regions (in practice yield is closer to 45)

Coteaux Varois en Provence AOC and Coteaux d’Aix-en-Provence AOC - also have Counoise as the principal grape variety + slightly higher max yields

50
Q

Describe the growing environment of Bandol (4)

A
  • Warm mesoclimate suitable for Mourvedre
  • Steep south-facing slopes with terraces for erosion
  • Soils are rocky with limestone/clay
  • Appellation shrinking due to cost and competition from property development
51
Q

Outline the regulations and style of Bandol AOC

A

Reds: Mourvedre 50-95%, 18mnths oak, good-VG, outstanding

Rose: Mourvedre 20-95%

Max yields are low ~40

52
Q

Briefly describe the cru classe system in Provence

A

1955

23 estates, 18 remaining

Never been revised

53
Q

Where is Provence wine sold and outline any recent trends

How is Provence wine marketed?

Outline production structure

A

65 domestic - mostly supermarkets, lots of cellar door

35 - US by far the largest, UK next. Exports have grown in value by 1000% since 2000

Riviera lifestyle and celeb-promoted wine estates e.g. Miraval

Negociants = 50% of production (Chateau d’Esclans and Whispering Angel), large co-ops also very important

D3 COPY Stage I (55 decks)

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