Alsace copied & Amended Flashcards
1
Q
What are the key characteristics of Alsatian Pinot Gris?
A
Full bodied
Medium to High in alcohol
Medium acidity
Spicy, smoky qualities.
2
Q
In Alsace, what are the typical soil types found in:
- Steeper slopes. (3)
- Lower slopes. (1)
- Flatter plains. (2)
A
- Schist, granite, volcanic sediment.
- Limestone/sandstone
- Alluvial clay, gravel.
3
Q
What are the 4 grapes permitted in Grand Cru Alsace wines?
A
-Riesling -Muscat -Gewurtztraminer -Pinot Gris
4
Q
Alsace Grand Cru wines are produced only from the Noble Varieties and are single-variety wines.
What are the 3 exceptions and what is different about them?
A
Altenberg de Bergheim and Kaefferkopf may blend varieties.
Zotzenberg is a historical site for Sylvaner.
5
Q
Which major region was the last to receive AOC status in France?
A
Alsace
6
Q
Which is the only red grape permitted in Alsace?
A
Pinot Noir
7
Q
Alsatian Grand Cru vineyards can only produce Grand Cru wines.
True or False?
A
False.
8
Q
What does ‘Vendages Tardives’ (VT) mean?
A
Late harvest. May be affected by Botrytis. Rich, full-bodied but not always sweet.
9
Q
What is the climate in Alsace?
What factors contribute to its climate?
A
Cool Continental due to northerly latitude.
Dry, Sunny Summers due to rain shadow from Vosges.
One of the driest regions in France
10
Q
What characteristics do VT wines and SGN wines emphasize?
A
Vendanges Tardives wines emphasize varietal purity over Botrytis flavors.
SGN wines supress varietal characteristics in favor of Botrytis complexities.
11
Q
How do Alsatian rieslings compare to German reislings?
A
Alsatian rieslings are characteristically dry, more powerful and higher in alcohol, with pronounced acidity and minerality.
12
Q
How many Grand Cru vineyards are in Alsace?
A
51
13
Q
All Alsace AOP wines are required to be bottled in what traditional bottle?
A
Flûte d’Alsace
14
Q
What percentage of Alsace AOC wines are white?
A
90%
15
Q
Typically, how is oak used in the vinification of Alsatian wines?
A
Neutral casks often used for fermentation/aging.
Little/no use of new oak.
16
Q
What are the key characteristics of Muscat?
A
Light to medium body
Medium alcohol
Low to medium acidity
Intensely aromatic, floral and grapey.
17
Q
Depending on variety, how late can grape picking happen
A
End November / early December
18
Q
Trimbach Vendage Tardive is associated with which wine/vineyard area?
A
Alsace
19
Q
4 examples of Alsace producers:
A
Hugel.
Trimbach.
Marcel Deiss.
Zind-Humbrecht.
20
Q
Auxerrois is a synonym for Pinot Blanc.
True or False?
A
False, though it is often blended with Pinot Blanc.
21
Q
Riesling is the __ noble variety to ripen in Alsace.
A
Last
22
Q
What are the two principal appelations of Alsace?
A
Alsace and Alsace Grand Cru
23
Q
What is ‘Selection de Grains Nobles’ (SGN)?
How often and in what kinds of quantities are these wines made?
A
Wines from Alsace that are always affected by Botrytis.
Made in very small quantities, only in vintages when growing conditions are conducive to production.
24
Q
What is the name of the river on the eastern side of Alsace?
A
the Rhine
25
What is the capital of Alsace?
Strasbourg.
26
What effect do the Vosges Mountains have on Alsace?
6 specific effects this has on the vineyards/the wines produced from them:
A rain shadow effect protecting the vineyards from harsh, rainy weather from N. France/ the Atlantic.
1. Drier Climate
2. More sunshine
3. Long growing season
4. Riper grapes
5. Higher alcohol potential
6. Fuller-bodied wines
27
All varietally-labeled wines from Alsace must be made from 100% of that variety, with which exception?
Pinot Blanc, which may be blended with Auxerrois.
28
What are the 2 kinds of Muscat grown in Alsace, and which one is used for the best wines?
Muscat Blanc/Rosé a Petits Grains (used for the best wines.)
Muscat Ottonel.
29
What are the key characteristics of Alsatian Gewurtztraminer?
Perfumed, sweet spices, tropical fruit.
Low acidity, high alcohol, likely to be off-dry.
30
What are the four noble grape varieties of Alsace?
What other white/red grapes are grown there?
Riesling, Muscat, Gewurztraminer and Pinot Gris.
Also: Pinot Blanc, Sylvaner, Pinot Noir
31
Alsatian Grand Cru wines may NOT be chaptalized.
True or False?
False
32
Climate of Alsace?
* North Eastern France
* Warm, sunny, dry due to protection of Vosges mountains
* Westerly winds carry rain clouds; but fall on the Westerly side of Vosges mountains
* Rain shadow + wind protection
* 600mm annual rainfall; Less than 1/2 of what falls on the other side of mountains
* Moderate rainfall but throughout year can be an issue at flowering and set;
* Rain spread throughout yr; can be an issue at flowering/fruit set
* 1800+ sunshine hours/year
* Long ripening /growing season (dry warm autumn)
* Continental climate
* Fohn wind: a drying influence; a warm wind that raises temps & reduces incidence of fungal disease
Marked diurnal temps esp. on higher sites; retaining Acidity
33
Best vineyards sites in Alsace are site in what locations?
* Altitude: Best vineyards at 200-250 m on slopes; some at 450 m
* Best vineyards: South, SE; SW facing for max sun interception
34
What role do the soils play in the style of the wines?
* Plains: deeper, more fertile; more growth - less concentration and flavour in the grapes
* On hillsides: lower fertility; better draining, promoting slower growth; better quality
* Heavy clay and marl = broad flavours and weight
* Limestone and sand=Elegance and finesse
* Flint and schist = Flinty aromas
35
The Alsace AOC will a very important part of production - how much % is it of production?
Where is it generally grown?
Labelling is normally ?
**Alsace AOC**
* 67% of wine production
* grown mainly on the fertile plains
* Single varietally labelled is normal and 100% of that varietal
* Chaptalisation allowed within EU Rules
* Max yield 80hl/ha whites – can lead to low flavour concentration wines
* Alsace Pinot Noir AOC: 60hl/ha maximum yield
36
Alsace AOC plus a commune is allowed - how many communes?
**Alsace AOC** with one of the 13 commune names added
* 72 hL/Ha. Maximum yield for whites
* A commune is a ‘Bergheim’
37
Alsace AOC plus a 'lieu-dit' is allowed - what is a lieu-dit?
**Alsace AOC** plus a ‘lieu-dit’
* A ‘lieu-dit’ is a named site – a single vineyard – generally has historical name of some significance
* 68 hL/Ha. Maximum yield for whites
38
The Alsace Grand Cru system has had crticism for what reasons?
* Created in 1975
* Two many Grand Cru vineyards – 51!
* the size of the vineyards – people don’t believe that the vineyard area can all be Grand Cru
* Yields allowed are too high for GC
* lack of Premier Cru designation
* Producers like Trimbach & Hugel have who initially rejected the GC label have started using it again
39
Vendange Tardive - describe what this is and what is allowed
**Vendange Tardive (late harvest):**
* 4 noble grapes. Overripe grapes / late harvest.
* CHAPTALISATION FORBIDDEN.
* Min sugar levels at harvest if fermented dry is 14-15%ABV
* NOT REQUIRED to be botrytis affected or sweet!
* Riesling and Muscat: Potential alc. 235g/l res. sugar
* Pinot Gris: Potential alc. 257g/l res. sugar.
40
Selection de grains noble?
**_SGN (selection de grains noble):_**
* 4 noble grapes.
* MUST BE Botrytis affected & sweet
* Produced in outstanding vintages.
* CHAPTALIZATION FORBIDDEN.
* Riesling and Muscat: Potential alc. 276g/l res. sugar
* Pinot Gris and Gewurztraminer: 306g/l res. sugar.
41
Riesling - no 1 in Alsace - give detais on the varietal and the wines produced
**RIESLING – most planted white: \>21% of total plantings**
* Cold-hardy variety
* Late budding; providing protection against frosts
* Needs full exposure to sun; good drainage; long growing season to ripen fully
* Can produce very good quality at 70hl/ha
* Good resistance to Downy mildew; Powdery mildew; Botrytis bunch rot
* Medium to Pronounced Aromas; Unoaked & High Acidity
* Alsace Style:
* Dry; (no RS or very low not evident on palate because of high Acidity);
* Medium to Full Body;
* Medium to High Acidity;
* Citrus (lemon, grapefruit); Stone fruit(peach); with pronounced steely character
* Planted in Alsace since 15th century
* Expressive grape; hi quality potential; hardy & versatile; ageing potential Alsace: most planted; terroir;
* Fuller, drier & more mineral vs. German Rieslings
* Used in Selection de grains noble and Vendange Tardive
* Bone dry, floral aromas, develops complex gunflint, mineral while retaining fruit flavours w age
* Best in Wolxheim, Dambach la ville & Scherwiller
42
Pinot Blanc - the varietal and the wines produced
**PINOT BLANC & AUXERROIS – 2nd most planted:**
* Early ripening and low aromatic variety
* Light Intensity aromas; Apple, Peach
* Medium Acidity
* Medium Alcohol
* Acceptable to Good – with few very good examples
* Inexpensive to Mid-priced
* Auxerrois can be labelled pinot blanc; early ripening; low aromatic; low Acidity
* Used in blends or Cremant d’Alsace
43
Gewurztraminer - describe the varietal and the wines produced
**GEWURZTRAMINER – 3rd most planted:**
* Early budding (prone to spring frosts) Early ripening (avoiding Autumn rains)
* Picked late in Alsace to reach full ripeness to maximise aromas, avoiding unripe grapes
* Vigorous; Need careful pruning; canopy management;
* Prone to coulure
* Can suffer from Chlorosis; desiccation of stems; powdery mildew; grape vine moth; grey rot; virus free clones have been produced to reduce these issues
* Wines
* Typically: medium Lemon in colour (grapes are light pink)
* Pronounced aromas of Lychee, Peach/Apricot, Rose, Spice (Gewurtz means Spice)
* Medium to high Alcohol
* Medium to Full Body
* Low Acidity
* Range of style: dry to Sweet
* Good to Outstanding; Mid to Premium
* Best around Barr (Bas Rhin); richer and more aromatic in Southern Alsace
44
Pinot Gris - describe the varietal and the wines produced
**PINOT GRIS – 4th most planted:**
* Early budding; (prone to Spring Frosts); Early ripening;
* Moderate yields
* Susceptible to Botrytis bunch rot; Downey mildew
* Wines
* Medium to High Alcohol
* Medium Intensity: Peach, Apple
* Full Body
* Medium Acidity
* Best examples have an oily rich texture
* capacity to age & develop honey & smoky notes
* Range of styles: dry to Sweet
* PG can see a rapid rise in sugar levels & a drop in Acidity; thus, picking time important
* Climate change has seen earlier picking;
* shift towards drier styles; Dry 12.5-13.5%ABV rather than off dry 13.5%ABV
* Good to Outstanding; Mid to Premium
* Aromatics of gewürztraminer with acidity of Riesling
* Also suitable for SGN & VdT
* Best in North
45
Pinot Noir - describe the varietal and the wines produced
**PINOT NOIR: (now 11% of vineyard plantings and growing)**
* Only black grape allowed for AOC wines
* Warming climate, improved knowledge of winemaking techniques from Burgundy, Germany has raised the quality levels with oaked & unoaked
* Wines:
* Pale ruby in colour
* Red berry fruits, raspberry, strawberry, earthy, leather
* Develops smoky notes with age
* Unoaked/oaked styles
* Lighter style vs. Burgundy
* Domaine Mure and Domaine Albert Mann – best producers
46
Sylvaner?
**SYLVANER:**
* Variety in decline in Alsace
* Majority come from old vines (40 yrs)
* Very little located on the valley floor
* Gaining a reputation for good value wines of very good quality
* Difficult to grow;
* Wines:
* slightly bitter w very firm acidity;
* med alcohol and full bodied
* drink young – can be a bit dull in flavour
* best in hot vintages
* Zotzenberg Grand Cru – allows Sylvaner
47
Muscat?
**MUSCAT:**
* Muscat Blanc a Petit Grains & Muscat Ottonel grown in tiny amounts
* Muscat Ottonel - ripens earlier, making it attractive to avoiding Autumn rains
* Wines:
* Highly Aromatic & grapey;
* Generally made to be dry, low alcohol & low acidity
* SGN/VT but rare
48
Viticulture in Alsace - training methods used, density of plantings, main hazards?
* Single or Double Guyot (cane pruning), required by AOC regulations
* Fruit zone typically trained higher than other regions at 1-1.2m to reduce risk from frost& humidity (due to regular but low level of rain)
* Canopies higher; up to 1.9m maximizing exposure to sun
* Mechanization in plains, hand work on steep slopes; denser plantings on slopes
* Spacing between rows wider to avoid shading
* Long autumn and long harvest (Sept-Nov).
* Dense plantings: 4400-4800 vines/ha.
* Mechanization in plains, hand work on steep slopes.
* Terracing on steepest slopes as in some grand cru sites
* Hazards: Pests, Powdery Mildew, grape vine Moth, Esca (lately)
* Low rainfall reducing fungal disease
* 15% Organic vineyards – nationally the average is 10%
49
Harvest - what is it and what are the challenges?
* Long harvest period; Sept to late Oct; due to range of styles & altitudes
* Styles: Sparkling, late picked, Botrytis affected wines
* Vineyards on steep slopes handpicked; adding to cost
* AOC regulations demand that Grand Cru handpicked
* Vineyards on gentle slopes can be picked by machines
50
What is the approach to ferment temperatures in Alsace white wine making?
* **Ferment temperature**
* Cool ferment used for Muscat, Riesling, Sylvaner
* Mid-range temps more likely used for Gewurztraminer
* pronounced aromas not affected by slightly higher temps
* slightly higher temp is desirable so can ferment to reach higher alcohol levels
* very low ferment temps avoided to avoid banana aromas
51
Alsace white winemaking options - what are the general ones used?
* KEY Aim to preserve primary fruit character
* Temp control installed
* Inert ferment vessels used to retain primary fruit
* Harvest can be spread out due to different aspects, altitudes, varietals and soil types
* Pre ferment skin contact or keeping pressed grapes longer - practised by some to extract flavour molecules & add texture
* **Ferment temperature**
* Cool ferment used for Muscat, Riesling, Sylvaner
* Mid-range temps more likely used for Gewurztraminer
* pronounced aromas not affected by slightly higher temps
* slightly higher temp is desirable so can ferment to reach higher alcohol levels
* very low ferment temps avoided to avoid banana aromas
* Some prefer ambient yeasts rather than cultured yeast
* **MLF avoided – to preserve primary fruit**
* Very little new oak used
* Aged in Large neutral containers & SS on fine lees (for freshness), without Lees stirring to retain primary flavours
* Chaptalization is allowed except for Vendange Tardive.
* Increasing no of producers indicate sweetness on label: Previously it was knowledge of individual house style that dictated knowledge of level of RS
52
The 4 noble grapes are ?
**4 noble grapes**:
* Riesling, Gewürztraminer, Muscat (Aromatic); Pinot Gris (less Aromatic)
* Noble grapes are permitted varieties for Grand Cru
* Wine styles - Vendange tardive; Selection de grains nobles are allowed
53
What are the max yields per Ha. in Alsace.
Clue they vary by white wine but not by Rose or Red
Whites
Alsace AOC 80 hL/Ha, Alsace AOC + Bergheim (13) 72 hL/Ha
Alsace AOC + lieu dit 68 hL/Ha, Grand Cru 55 hL/Ha.
Rose
75 hL/Ha
Red 60 hL/Ha
54
Minimum sugar levels in Vendange Tardive and Selection de Grains Nobles by varietal?
![]()Vendange Tardive, Muscat/Riesling 235g/l RS
Vendange Tardive, Pinot Gris/Gewurztraminer 257 g/l RS
Selection de Grains Noble, Muscat/Riesling 276 g/l RS
Selection de Grains Noble, Pinot Gris/Gewurztraminer 306 g/l RS
