CH 5 VDN Flashcards
D5 Chapter 5 Vin Doux Naturel
What does the term Vins Doux Naturels (VDN) mean/describe?
Where are the majority made?
VDN is a category of French wines made sweet by the addition of spirit during fermentation
There are a # of PDOs spread across Roussillon, Languedoc and the S. Rhône, w/ 80% of production coming from Roussillon
What is the climate for most VDN PDOs?
Generally they are Mediterranean
Roussillon is the warmest and driest region and is influenced by the Tramontane wind
How does the Tramontane wind affect the grapes grown in Roussillon for VDN?
Pros/cons?
Leads to greater transpiration from the grapes during the end of ripening
This leads to greater concentration of sugars
This can be beneficial meaning less spirit is needed to fortify a wine to a certain level of alcohol while retaining a certain level of RS
However, it also reduces yield
What does having greater sugar concentration do when making a VDN?
Less spirit is needed to fortify a wine to a certain level of alcohol while retaining a certain level of RS
i.e. a grape with a high level of sugar can ferment for longer, producing more alcohol, before reaching the desired level of RS for the final wine
What are the majority of grape varieties used for VDNs?
Most are produced from Muscat (either Muscat Blanc à Petits Grains or Muscat of Alexandria) or Grenache
Describe Muscat Blanc à Petits Grains (relative to VDN production)
How does it compare to other Muscats?
Pros/cons?
This Muscat variety is the most widely planted in France
It has smaller grapes than Muscat of Alexandria
It is considered to have greater intensity of aroma & flavor than MoA
It is tolerant of dry weather and hence suited to Mediterranean climates in which rain during growing season is scarce
Susceptible to powdery mildew, botrytis bunch rot, mites
Plantings are increasing in # due to popularity for dry, unfortified wines
Describe Muscat of Alexandria
Bigger grapes than Muscat Blanc à Petits Grains
Achieves higher sugar levels than MBaPG
Sim to MBaPG, tolerant of dry weather
Susceptible to powdery mildew and botrytis bunch rot
Plantings are declining in favor of MBaPG
Describe Grenache as related to VDNs?
Pros/cons
Other blending grapes?
This is Grenache Noir, vs Blanc or Gris
Late ripening
Good drought resistance (suitable for Med climates)
High yields, but can be pale in color unless yields controlled
Accumulates sugar quickly so suitable for fortified wines
Susceptible to coulure at fruit set, and downy mildew, phomopsis and botrytis bunch rot. - all of which can reduce yield
Grenache Blanc, Macabeu/Macabeo and Grenache Gris may also be part of VDN blend
What canopy management is common for Muscat grown for VDNs? Why?
A shady canopy is required to reduce the chances of sunburn and excessive shriveling
This is due to the generally warm climates where it is grown
This is more important for un-aged styles of Muscat
What are the typical yields for VDNs?
Yields for all the appellations are small
The max is generally 30 hL/ha
What is the minimum abv potential alcohol for grapes picked for VDNs?
By law, grapes must be picked with a min 14.8% abv potential
Sometimes grapes are picked slightly riper, but overall producers generally want to retain as much acidity as possible to balance the RS in the final wines
How are VDN grapes typically harvested?
Typically hand-harvested, with several passes through the vineyard depending on ripeness of the crop
Late harvest or botrytized characters are NOT desired
How are VDNs made? That is, when does fortification occur? What abv spirit? Why? How does this compare to other fortified? What % of final wine is spirit?
VDNs are produced by adding grape spirit to stop fermentation early to give a sweet, fortified wine
In this way, they are like Port
Unlike Port (but like Sherry), Neutral spirit of 95-96% abv is used so that the character of the spirit does not compete with the character of the base wine and/or maturation
Spirit is added when the fermentation reaches 5-8% to make wines of 15-18% abv
Only about 5-10% of the volume the VDN is made up of fortifying spirit
What are the min concentration of RS in general for VDNs?
Min concentration of RS depends on the individual appellation
For Muscat-based wines, the range is 100g/L to 125 g/L
Grenache-based wines are generally 45 g/L (though in practice, many Grenache-based wines are around 100 g/L
Why don’t VDNs have a particularly “spirity” character?
Only 5-10% of the volume of the final wine is made up of the fortifying spirit
This compares to ~20% for Port (1L of spirit for every 4L of fermenting must)
Describe the production/fermentation process for VDNs made from white grapes
Grapes typically pressed and must fermented off the skins
Note: a period of skin contact (6-24hrs) may be used to extract greater aroma from the skins
Winemaker may choose to blend press juice w/ free run for extra body & texture, or keep separate
For UN-aged VDNs, the must may be chilled and stored for a period of months then fermented based on demand (ensuring freshness) — and this style is protected from O2 to retain primary aromas
Stainless steel vessels used for temp control
Fermented cool — around 15C (59F) to enhance production of fruity ester aromas
How are VDNs made with black grapes fermented?
Typical for the must to be fermented and fortified whilst in contact with the grape skins
The addition of fortifying alcohol increases the extraction of color, flavor and tannins, all of which are important for wines that are to undergo extensive aging
Maceration on the skins can continue for a couple of weeks past the fortification date to maximize extraction
Cap mgmt techniques such as pump over/ punch down are used to max extraction
Stainless steel vessels used for temp control
Generally fermented around 28C/82F to promote extraction but retain fruity aromas
How do the fermentation temps for white vs red VDNs compare?
Whites are generally fermented around 15C/59F to enhance production of fruity esters aromas
Reds are generally fermented around 28C/82F to promote extraction but retain fruity aromas
How long are VDNs matured? How does this affect labeling?
May either be released relatively young or undergo oxidative maturation
Labeling terms are used to signify the style of wine produced as the choice has significant impact on the style of wine (e.g., Grenat/Rimage for un-aged red styles, Blanc for un-aged white styles, etc)
Describe the maturation of youthful, un-aged VDNs
What are the wines like?
Typically stored in closed SS vessels at cool, constant temps, protected from O2 (for example, blanketed with inert gas)
Released for sale a few months after fermentation
Wines display the primary aromas and flavors of the grape variety(ies) from which they are made
