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D3 Wines of the World > 9 - South West of France > Flashcards

9 - South West of France Flashcards

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1
Q

To what extent does the South West of France have the same climate as Bordeaux?

A

Climate broadly similar

Atlantic influence extends inland due to mostly flat terrain around Madiran and Jurancon

Some areas have more continentality - less rain and warmer summers e.g. Cahors (200mm less annual rainfall)

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2
Q

Describe Bergerac’s situation, climate and the kind of wines it makes.

A

Situation: east along the Dordogne from BDX

Climate: a bit warmer and drier than BDX with clay/limestone soils and some gravel

Wines: 50% red, 40% white, 10% rose. Reds from blends of Cab S, Cab F, Malbec, Merlot + local varietals as a minor partner.

Good-VG/Inexpensive-mid-price

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3
Q

Why is much of Bergerac’s wine early drinking in style?

A
  • High yields - 60 hL/ha for reds
  • Large SST or large old oak ageing –> less complexity, frutier style
  • Lack of recognition for region –> lower average prices
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4
Q

What sub-appellation gives higher quality wines in Bergerac? What are the rules of this appellation?

A

Côtes de Bergerac AOC

  • Main BDX varieties only
  • Lower max yield 50 hL/ha
  • Oak ageing is more common
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5
Q

Where is Bergerac sold?

A

90 domestic / 10 export

Domestic: supermarkets (50%), direct sales (30%)

Export: China (40%), Belgium, UK

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6
Q

Describe the situation, climate, wines/winemaking, and sales of Monbazillac

A

Situation: within Bergerac, close to Dordogne and tributaries

Climate: warm late summer and autumn + humidity = botrytis

Winemaking: bot or late-harvest, picked by hand, >80% SB, Savignon Gris, Semillon, Muscadelle, low yields (30 max)

Wines: Similar to BDX, good-VG, inexpensive-mid-priced

Sales: mainly in France, 50% in supermarkets

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7
Q

Why is Monbazillac cheaper than Sauternes?

A
  1. Cheaper land
  2. New oak is less common
  3. Lower demand due to less prestige
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8
Q

Why is Cahors area under vines only 1/10th of what it has been?

A
  1. Taxes and restrictions on the export from BDX
  2. Phylloxera
  3. 1956 frost

Only 4,000/18,000 ha planted

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9
Q

Describe the situation, climate and soils of Cahors

A

Situation: 250km inland along river Lot

Climate: some Atlantic influence but warmer and drier (<800mm) –> 17% organic, less spraying needed

Soils: alluvial (near river), poorer (mid-slopes), limestone (plateau at 350m)

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10
Q

Which grapes are grown in Cahors?

A

Malbec is principal - ripens more consistently, min 70%

Tannat also allowed

Merlot also allowed

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11
Q

Within Cahors, where might you expect to find different training systems?

A

Single guyot + cordon trained –> flat, alluvial vineyards to allow mechanisation, cordon training may help control yield

Bush vines –> slopes and plateau –> lower yield suitable to lower nutrients and higher quality; slopes will need to hand-harvest regardless

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12
Q

How is HQ Cahors made?

A

Vineyard site: mid-slope or plateau –> soil

Grapes: higher % of Merlot

Training: restrict the number of buds to limit yield e.g. bush vines

Harvest: by hand to allow selection

Winemaking: extractive with oak maturation

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13
Q

Describe Malbec (ripening, vigour, vulnerabilities, aromas, structure)

A

Mid-ripening

Vigorous

Vulnerable to: Coulure

Aromas: Violet, plum, affinity with oak

Structure: Med acid, high tannins

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14
Q

Describe the typical wine produced in Cahors

A

Deep ruby

Med-pronounced violet, plums, vanilla and sweet spice (HQ)

Med-med(+) acid, med(+)-high tannin

VG-outstanding/mid-priced-premium

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15
Q

Describe the winemaking options available to producers in Cahors (4)

A

Blend: min 70% Malbec, but Tannat and Merlot also available (Merlot popular for early drinking styles)

Destemmed fruit compulsory - why?

Maceration - varies from 7-10 days to 15-25 for early drinking vs. bottle-aged wines

Oak: for HQ wines, large foudre becoming more popular

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16
Q

Describe the structure of Cahors

A

80% by domaines (private companies?), 20% by Cooperative des Vignerons d’Olt

17
Q

How has Cahors promoted itself? (2)

A

1. Varietal focus - “Cahors: the Capital of Malbec”

2. Voluntary quality categories

Tradition - lower % Malbec, alluvial plains

Prestige - mid-slope

Speciale - 100% Malbec, highest plateaus

18
Q

Where is Cahors sold?

A

70 domestic / 30 export

Domestic - supermarkets and direct

Exports: UK, Canada, US; growing

19
Q

Describe the growing environment of Madiran (situation, climate, wind, topography, soil)

A

Situation: 80km from Atlantic and close to the Pyrenees

Climate: Atlantic influence, 1000mm of rain (mainly in winter and spring), warm and sunny summers with cool nights

Winds: hot, dry Fohn from the south

Topography: four ridges running N-S with vineyards planted on steep west-facing slopes; some flatter areas

Soils: clay-limestone on slopes, clay/loam

20
Q

What difference do the different soil types in Madiran make?

A

Steep slopes on clay-limestone –> well-drained –> warmer –> more tannic wines for long ageing

Flat sites with clay/clay-loam –> fertile, less-well drained –> less tannic, earlier drinking

21
Q

Describe the grape Tannat

A

Vigorous –> trellised

Mid-ripening

Vulnerable to: BBR

Flavours: blackberry, blackcurrant + oak

Structure: very tannic, high acid, med-high alc, full body

22
Q

Describe the typical wine produced in Madiran

A

Grapes: 60-80% Tannat. Cab F, Cab S, Fer Servadou

Deep ruby

Pronounced blackberry, blackcurrant, oak

High acid, high tannin, med-high alc, full body

VG-outstanding/mid-premium

23
Q

How is the tannin in Madiran wines managed?

A

Grapes must be destemmed

Relatively short maceration

Oak and bottle maturation

Micro-oxygenation –> Patrik Ducournau 1991

24
Q

Outline key rules in Madrian AOC (5)

A

1. Grapes: 60-80% Tannat. Cab F, Cab S, Fer Servadou

2. Cordon du Royat or replacement cane

3. Max yield 55

4. Grapes must be destemmed

5. Wines sold November in the year after harvest at earliest

25
Q

What is the structure of Madiran? Where is it sold?

A

50/50 domaine/co-op

80 domestic - 50% supermarkets, 25% hospo, 25% specialist

20 export - UK, Belgium, Germany

26
Q

Describe the growing environment of Jurançon

A

Situation: foothills of Pyrenees

Climate: mild, humid with 1,200mm

Fohn: blows spring and autumn, hot and dry –> temp, ventilation –> sweet wine production

Topography: ~300m in altitude with vineyards on steep slopes, some terraced

Soils: limestone, sand, clay, stones

27
Q

What challenges does the growing environment of Jurancon present? (3)

A

Humid weather –> flowering + fruit set and/or harvest

Steep slopes may require terracing –> cost

Altitude –> frost –> training

28
Q

What styles of wine are produced in Jurancon? With what grapes?

A

70 medium-sweet or
sweet / 30 dry

Jurançon Vendanges Tardives (sweet) - pronounced lemon and mango, high acidity, med alc, full body, VG-outstanding/mid-premium

Jurançon (typically medium-sweet) - Good-VG, inexpensive-mid-priced

Jurançon Sec (dry)

Min 50% of Gros and/or Petit Manseng –> most wine is exclusively these two

29
Q

Describe how grapes are picked in Jurancon

A

By hand

Selective pickings for sweet - 1st in October, 2nd and 3rd in Nov/Dec (2/3rd after passerillage)

30
Q

Why is it possible to make sweet wine from passerillage in Jurancon?

A

Fohn wind ensures dry conditions + generally sunny weather –> prevents rot

31
Q

Describe Petit and Gros Manseng

A

Early budding

Mid-late ripening –> late harvest

Thick skins –> BBR –> late harvest

Moderately aromatic, high acid –> sweet wine

High alcohol –> care with picking dates

Gros: same but higher yield and less concentration –> dry wine

32
Q

What differentiates the different levels of Jurancon?

A

Sec - higher max yield, less concentration

Jurancon - min RS is med-sweet and lower max yield

Jurancon VT - higher min RS, no enrichment, PM and GM only, cannot be picked before Nov 2nd

33
Q

Outline the winemaking process for HQ sweet Jurancon (3)

A

Petit Manseng only

Barrels for 12-18mnths - usually old, occasionally new

MLC avoided - pH too low, acid too high –> retains acid and primary fruit

34
Q

How is high-quality dry Jurancon made? (2)

A

Some % of PM to add to GM

Aged on lees in SST

35
Q

Where is Jurancon sold? Any notable producers? Why are some producers focusing on dry wines?

A

Mostly domestically - equal split between direct, supermarkets, hospo

Cave de Gan = 50% of production

Dry wine is easier to sell than sweet and too much competition from other French sweets

36
Q

What is Côtes de Gascogne? What kind of wine in produced? Challenges?

A

Largest of SW IGPs making wines from Colombard, SB, Chardonnay for export

3x rise in production 1990 - 2000 - 80% export

Neutral wine med-med(+) acid, fruity, easy to drink and varietal label of acceptable-good, inexpensive-mid-priced

More competition from New World

D3 Wines of the World (55 decks)

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