Ch8 S FR Lang-Rou Prov

Question 1

How many ha under vine in Languedoc-Roussillon?
What comparisons can be made?

Answer 1

Has 240,000 ha under vine
More ha under vine than Chile, AUS or S. Africa

Question 2

Generally, are max yields for AOC wines in Languedoc, Roussillon, and Provence high or low? Why?
What about IGP?

Answer 2

These regions have low yields for AOC wines, due to low rainfall and a warm, windy climate, causing high rates of evapotranspiration
In a survey of yields for all AOC wine in the decade 2005-2015, Languedoc-Roussillon had the lowest yields of all FR regions, roughly half of that of Champagne or Alsace
IGP are more flexible than AOC at 90 hL/ha white & red, and 100 (!) hL/ha for rosé

Question 3

Describe the Langudoc, generally
Vineyard location(s)
Climate
Grape(s)
Wine volume

Answer 3

Mainly low-lying alluvial plain, though recently more ambitious growers are reclaiming hillside slope vineyards for higher quality wines
Climate is mediterranean
Large range of grape varieties, including local varieties (e.g. Piquepoul - spelled different than AOC), those of the S of FR in general including Rhône Valley (Syrah, Grenache Noir, Carignan)
Large volumes of wine are produced at IGP level, esp those produced and labeled as single varieties

Question 4

Describe the history of grape growing in the Languedoc

Answer 4

Long history, having been both a Greek and a Roman colony, as well as the site of many monasteries in the middle ages
It’s fortunes were transformed by the bldg of the Canal du Midi (connecting it to Bordeaux in late 17th century), enabling wines to be efficiently transported to export markets and to Paris
As a result, grape growing and winemaking became important drivers of the region’s Econ

Question 5

What role do co-ops play in the Languedoc?

Answer 5

Became very important, esp in 1950s when they accounted for 90% of total production
Today they account for 70%

Question 6

What is Languedoc known for?

Answer 6

Post 1973, once FR no longer sourced wine from Algeria, Languedoc (together w/ Roussillon) became the largest source of everyday wine in FR
Over-production led to eventual removal of many vineyards —> total vineyards today are 1/2 that of 1968
Today, the production of inexpensive wine is accompanied by increasing attention to small production, high quality wines

Question 7

Describe the climate of the Languedoc
Rainfall?
Factors?
Implications?

Answer 7

Mediterranean
Typically high sunshine, rainfall below 600mm/yr —> generally favorable to grape growing
Low moisture levels and the cool, dry Tramontane NW wind that blows ~200 days/yr = low fungal diseases pressure —> reduces need to spray —> reduces cost
Has also enabled the growth of certified organic wine production (Languedoc & Roussillon = 1/3 of FR’s organic)
In dry years, low rainfall can reduce production levels considerably where irrigation is not installed

Question 8

Approx what level of rainfall in Languedoc?

Answer 8

• Rainfall below 600mm/yr

Question 9

What wind(s) affect(s) the Languedoc?
Is it warm or cool?
How frequent is it?
What does it do?

Answer 9

Cool, dry Tramontane NW wind that blows ~200 days/ yr
Results in low fungal diseases pressure —> reduces need to spray —> reduces cost
Has also enabled the growth of certified organic wine production (Languedoc & Roussillon = 1/3 of FR’s organic)
(Not in book) Marin wind from SE
Usually more in the winter, but brings moisture from S

Question 10

What % of France’s organic wine production comes out of Languedoc & Roussillon?

Answer 10

• About 1/3

Question 11

What are the most prevalent grape varieties in the Languedoc?

Answer 11

The top 6 are all red
Carignan and Syrah are top, followed closely by Grenache Noir
Then Merlot, Cab Sauv. And Cinsaut

Question 12

Describe the Carignan grape in the Languedoc
Budding & ripening —> implications
Yields and how they vary
Susceptibility
Harvesting

Answer 12

Also spelled Carignane (in American Engl)
Buds late -> avoid spring frost
Ripens late —> needs to be grown in a warm climate w/ a long ripening season
Can produce high yields (200 hL/ha and more) which made it popular in the past when volume was the goal (although often resulted in low flavor intensity)
To produce wines of high concentration, yields must be sharply reduced, which happens naturally to old vines (ex: 50 yr or more)
Particularly prone to powdery mildew and grape moths
Not suited to mechanical harvesting as the bunches are firmly attached to the vine

Question 13

What is the trend for Carignan vines in the Languedoc?

Answer 13

The amount planted reduced significantly during the EU vine pull scheme
It is being replaced in Languedoc (which had by far the largest plantings) w/ other varieties

Question 14

What winemaking techniques are common for Carignan in the Languedoc? Why?

Answer 14

Grapes are high in acidity and tannins
Winemakers will often seek to soften these. For ex, may use carbonic maceration, or may blend w/ other varieties
Other than wines from old vines, they are typically unoaked

Question 15

Describe the profile of a Carignan wine from the Langudoc

Answer 15

Unless from old vines, typically un-oaked
May have had carbonic maceration or may be blended to soften high acidity and tannins
Med ruby
Simple blackberry fruit
Most are Acceptable to Good; inexpensive
VG or O examples have intense black fruit w/ spice and earthy tones and can attract premium and super-premium $$$

Question 16

What vineyard practices are common in Langeudoc?

Answer 16

Historically, vines were grown as bush vines and some of these remain (note: Cinsault usually not mech harvest anyway since clusters firmly attached to vine and hard to extract w/o damage to vine, but others are not an issue)
This is well-suited to the climate (providing some shade to bunches)
However, work has to mostly be done by hand, which is $$$
Many new vineyards have been planted w/ trellises, enabling a high degree of mechanization and reducing costs
IGP wines tend to be machine harvested; AOP may also be where topography allows

Question 17

Describe the winemaking practices common in the Languedoc for Inexpensive wines

Answer 17

Large concrete or SS tanks
Cultured yeast to ensure rapid ferment and consistency of style
Crush grapes and ferment on skins for 5-7 days to limit extraction of tannins
Mid-range ferment temps to preserve primary fruit
Stored a few mo in SS or concrete
Carbonic maceration is also common for fruity wines w/ M to deep color and low tannins, particularly for Carigan / tannic

Question 18

Describe the winemaking practices common in the Languedoc for higher quality wines

Answer 18

As with inexpensive wines, some will use carbonic maceration, particularly those from Carignan and Syrah (ex: Château La Voulte Gasparets)
More use of sorting tables
Ferment at warm temps (vs mid-range for inexpensive)
More use of ambient yeast
More use of barriques for maturation of the wines
Add’l equipment req’d and use of tonneaux for maturing the wines adds to cost of production
Intended to be capable of maturing in bottle
There is also experimentation w/ concrete eggs and large format oak vats

Question 19

How much of Languedoc’s wine is IGP?

Answer 19

• Nearly 70% of Languedoc production is IGP

Question 20

What regulations apply to Languedoc IGP wines?
Implications?

Answer 20

More flexible than AOC
Max yields of 90 hL/ha for white & red, 100 hL/ha for rosé
Means costs are lower
Very wide range of varieties — a total of 58 — may be used
Many Int’l varieties, often varietally labeled

Question 21

What different types of IGP are there in France?
Provide examples of each from Languedoc-Roussillon

Answer 21

There are 3 forms, which can overlap
Regional, e.g. IGP Pays d’Oc for the whole of the Languedoc-Roussillon region
Departmental, e.g. IGP Gard, with the Gard being a FR administrative département
A smaller unit named after a historical or geographical feature, e.g., IGP Côtes de Thongue

Question 22

Describe IGP Pays d’Oc’s production relative to France

Answer 22

This IGP is by far the biggest producer of IGP wine in FR
Produces between 10-15% of all French wine depending on the vintage

Question 23

What type of wine is typical from IGP Pays d’Oc
~% by color
Quality & price

Answer 23

Just over 1/2 is red, 1/4 white, and just under 1/4 rosé
Wines are typically fresh, fruity expressions of the variety being used w/ little or no use of oak for maturation
Good to VG; inexpensive to mid-priced

Question 24

What are the top grape varieties used in IGP Pays d’Oc?

Answer 24

Merlot, Cab Sauv, Chardonnay, Syrah
These are mainly used for single variety wines
Grenache Noir, Sauv Blanc, Cinsaut are also important
Beyond these top 7, large volumes of PN, Viognier, Marselan, Cab Franc, Grenache Blanc, Muscat Blanc à Petit Grains, Carignan, Colombard, Vermentino and Malbec are grown

Question 25

Where is IGP Pays d’Oc mainly sold?

Answer 25

About 1/2 of production is sold in FR, mostly in supermarkets but also hospitality Top 3 export markets are GER, Netherlands, Belgium

Question 26

What general rules apply in Languedoc appellations? (Focus on reds since they are 90%)

Answer 26

Detailed rules about the varietal composition for red, rosé and white wines Rules make distinctions btw principal varieties and other varieties Each appellation lists its principal grapes + others allowed In all cases, the Langeudoc AOCs for red wine require a min of 2 varieties, including 1 or more of the principal varieties Most also give an upper limit (eg 80%) for any 1 variety, meaning that all AOC wines are genuinely blends AOCs may also set min and max amounts for a single variety or combo of varieties With exceptions for Cabardès AOC and Malepère AOC, all req use of Grenache Noir, and most require Syrah and Mourvèdre In many, these 3 are the principal grape varieties In Corbières AOC and Fitou AOC, Carignan is a principal grape variety and in nearly all other AOCs it is an option The rules for a sub-zone may be different The % may be different for vineyard vs final wine

Question 27

How do you know that all AOC wines from Languedoc MUST be blends?

Answer 27

Most AOCs here give upper limit for any one variety (e.g. max 80%) There is often a stipulation of a min of at least 2 varieties be used

Question 28

What grape(s) are most commonly req’d in AOC wines in Languedoc? What exceptions?

Answer 28

With exception of (Atlantic influenced) Cabardès AOC and Malepère AOC (where BDX more common), all Languedoc appellations req Grenache Noir and most req Syrah and Mourvèdre In many appellations, these 3 varieties are the principal varieties Corbières AOC and Fitou AOC include Carignan ans a principal variety

Question 29

What are the allowable yields for AOC wines in the Languedoc? Why (and by how much) might this vary from typical yields?

Answer 29

Each AOC sets max yields, which are typically between 45-50 hL/ha Some sub-zones limit the yield, eg, 40 hL/ha The regional appellation, Languedoc AOC, allows for 50 hL/ha for red wines and 60 hL/ ha for whites, which may lead to slightly less concentration In many individual appellations, avg yield is well below max in practice (around 35 hL/ha) due to low rainfall and low-fertility soils

Question 30

What are the requirements for Languedoc AOC wines?

Answer 30

Principal varieties are Grenache Noir, Syrah, Mourvèdre Min 2 varieties, including 1 principal No variety >80% The total combo of principal varieties must make up a min of 40% Other varieties (here: Cinsaut, Carignan, other local varieties) may not make up >30% (vs most of the specific AOCs here which are more likely to have max 10%)

Question 31

Generally speaking, what are the regional appellation wines of the Languedoc (Languedoc AOC) like?

Answer 31

Typically Med intensity aroma & flavor w/ simple blackberry and red plum fruit Med Tannins, acidity, alcohol, body Acceptable to Good quality; inexpensive to mid-priced

Question 32

Generally speaking, what are the wines from named appellations of the Languedoc like (eg, Corbières AOC)

Answer 32

Typically M to M+ intensity in aroma & flavor w/ blackberry and red plum fruit, w/ herb notes (lavender, rosemary) M Tannins M to M+ acidity M to high alcohol M+ to full body Minority will have oak aromas Good go VG quality w/ some outstanding; inexpensive to premium price

Question 33

Generally speaking, what are the wines from sub- appellations of the Languedoc like (eg, Corbières-Boutenac AOC)

Answer 33

Typically M+ to pronounced aromas and flavors (likely blackberry and red plum fruit, w/ herb notes (lavender, rosemary)) M+ tannins VG with some Outstanding quality; mostly mid-priced w/ some premium examples

Question 34

Describe Corbières AOC Location Terrain Implications

Answer 34

Hilly appellation SW of Narbonne in Languedoc Over 10,000 ha, it is 4th largest in FR Two key mountain ranges (Tauch and D’Alaric) proved sites for vineyards on slopes up to 450m Cooling influence of altitude and cold N winds helps retain acidity

Question 35

Describe the wines of Corbières AOC Style Grape makeup rules Yields

Answer 35

Nearly 90% are red (Think hard C for Corbiéres and Carignan) At least 40% of final wine must be any of principal varieties (Carignan, Grenache N, Mourvèdre, Syrah) w/ remainder coming from permitted varieties, including Cinsaut (max 20%) Max yield for red, rosé, and white is 50 hL/ha

Question 36

How do the regulations for sub-appellation Corbières-Boutenac AOC compare to the main appellation Corbières AOC

Answer 36

Requires Carignan, Grenache N, and Mourvèdre to make up 70% of the blend (vs 40%)

Question 37

Where are the wines of Corbières AOC mainly sold? What are the top export markets?

Answer 37

Predominantly sold in FR (70%) and through supermarkets 30% by volume is exported, w/ China, GER and Belgium being top markets

Question 38

What are the main white grapes of Corbières AOC

Answer 38

Bourboulenc, Grenache Blanc, Marsanne, Roussanne or Rolle (Vermentino)

Question 39

Describe the climate of Minervois AOC Implications

Answer 39

Extensive appellation w/ a range of climatic zones based on altitude and proximity to the Mediterranean Sea Allows a range of suitable sites to be found for grape growing

Question 40

What grape(s) can be used in Minervois AOC

Answer 40

Most red and rosé wines are Grenache Noir, Syrah and Mourvèdre blends Together, these 3 varieties plus Carignan and Cinsaut must be 50% of the final blend w/ no 1 exceeding 80%

Question 41

Describe the Minervois La Livinière AOC

Answer 41

For red wine only Situated on a limestone terrace of gentle slopes at up to 400m, w/ good drainage, exposure to the sun, and some cooling influences from altitude Cooler temps = higher acidity levels (than general Minervois AOC) Syrah, Mourvèdre, and Grenache N must make up at least 40%, and these + Carignan and Cinsaut must make up at least 80%

Question 42

Describe Saint-Chinian AOC

Answer 42

Large appellation in Languedoc, sited between Minervois and Faugères, producing mainly red and rosé Blends principally of Grenache N, Syrah, Mourvèdre (min 50%) Has 2 areas N zone w/ arid, fast-drying schist soils resulting in low yields and wines of higher concentration Within this, there are 2 sub-zones: Saint-Chinian Roquebrun AOC and Saint-Chinian Berlou AOC S area where solis are clay and limestone w/ greater water-holding capacity, which produces higher yields of less concentration

Question 43

Describe Fitou AOC

Answer 43

Adjacent to Roussillon but in Languedoc 1st AOC of Languedoc, formed 1948 Made up of 2 areas w/ a part of the Corbières AOC between them Coastal area is relatively flat, low-lying plains w/ clay & limestone w/ good water retention. Wines here tend to be less concentrated than those from inland Inland area is more mountainous, has less fertile and fast-draining schist soils, resulting in wines of potentially higher flavor Focus is on traditional varieties Carignan (must be 10-40%) and Grenache Noir (min 20%)

Question 44

What is the largest producer of Fitou AOC

Answer 44

The Mont Tauch co-op, responsible for ~1/2 of total production of the appellation

Question 45

What was the 1st AOC of the Languedoc? When was it formed?

Answer 45

Fitou AOC 1948

Question 46

Describe Faugères AOC Location Terroir Yields Age req’s Where sold

Answer 46

Situated at 250-400m on well-drained and low fertility schistous soils in the Languedoc Results in wines of very good concentration Max yields allow higher production (eg 50 hL/ha for red), average yields are low (33 hL/ha) High proportion of organic grape growing (40%) Wines have to be aged for 1 yr before release Sold almost entirely in FR (nearly 90%)

Question 47

Describe Pic Saint-Loup AOC Climate Rainfall Notable grape(s) Style(s)

Answer 47

In Languedoc, but has more continental climate than many of the other AOCs there Cold winters and warm summers, considerable rainfall (1000mm/ yr) Climate is similar to N Rhône, and Syrah performs well here; must be 50% of final blend Only makes red and rosé wines

Question 48

Describe Terrasses du Larzac AOC Location Vineyard location and implications Style(s) of wine Grape(s)

Answer 48

In Languedoc Relatively new AOC, gaining status in 2014 Vineyards range in altitudes: some 120-200m, others up to 400m High diurnal range (up to 20C/68F in summer) gives ripe fruit flavor w/ fresh acidity AOC for red wines only They must be a blend w/ at least 3 varieties, promoting complexity in final wine

Question 49

Describe La Clape AOC Location When became appellation Climate Style(s) of wine

Answer 49

In Languedoc New appellation, gained status 2015 Coastal area near the city of Narbonne Warm, sunny, arid, windy —> enables full ripeness, suitable for varieties such as Mourvèdre that needs heat to ripen properly 80% of wine is red, but well-known for its whites which must include a min 60% Grenache Blanc and/or Bourboulenc

Question 50

Which Languedoc AOC makes mostly red but is well-known for its whites? What grapes make up the whites?

Answer 50

La Clape, where 80% of wine is red, but well-known for its whites which must include a min 60% Grenache Blanc and/or Bourboulenc

Question 51

Describe Picpoul de Pinet AOC Location Climate Grape(s) Yields

Answer 51

In Languedoc, on low-lying land close to the coast Devoted to white wine made entirely from the Piquepoul Blanc variety (note, grape spelling is different than AOC spelling) Warm climate but grape retains acidity well Max yield 55 hL/ha

Question 52

What grape is used in Picpoul de Pinet AOC? What was this grape used for historically? What changed

Answer 52

Devoted to white wine made entirely from the Piquepoul Blanc variety (note, grape spelling is different than AOC spelling) Grapes were once mainly used for the base wine for the local Vermouth industry Since the arrival of new tech and techniques in the ‘70s and ‘80s (especially gentle pressing, and ability to avoid oxidation and ferment at low temps) fruitier wines have been produced leading to rapid growth in demand, initially from tourists and then from export markets

Question 53

Describe Picpoul de Pinet AOC wines

Answer 53

Made from Piquepoul grape (different spelling) Dry M body M+ to High acidity M intensity lemon fruit w/ floral notes Acceptable to Good quality; inexpensive to Mid-price Wines sold in a distinctive bottle (slender w/ an embossed Languedoc cross)

Question 54

Describe the market for Picpoul AOC wines

Answer 54

Mainly exported (65%) w/ tourists in the region accounting for a considerable part of domestic consumption Top export market is UK (nearly 60% of exports) followed by USA and Netherlands Co-ops play an important role, accounting for around 90% of production Wines sold in a distinctive bottle (slender w/ an embossed Languedoc cross)

Question 55

Name the Atlantic-influenced appellations of the Languedoc

Answer 55

Malepère AOC Cabardès AOC

Question 56

Where are Malepère AOC and Cabardés AOC located? What makes them distinctive from other AOCs in the area?

Answer 56

These are located in the westerly part of the Languedoc This means they are more influenced by the Atlantic than other AOCs of Languedoc Bordeaux variétés are grown alongside more typical Languedoc varieties

Question 57

Describe Malepère AOC

Answer 57

In westerly part of Languedoc Climate influenced by Atlantic as it is protected from Mediterranean influences by mountains Must be a blend of at least 2 varieties and a min 40% Merlot

Question 58

Describe Cabardès AOC

Answer 58

In westerly part of Languedoc Subject to both Atlantic and Mediterranean influences Must be a blend of 40% each of Bordeaux varieties (the 2 Cabs, Merlot) and Grenache Noir and/or Syrah

Question 59

Within Languedoc, what is the breakdown of wine by volume between AOC and IGP wines?

Answer 59

Dominated by IGP at nearly 70% 15% is AOC

Question 60

What category of wine has been growing in Languedoc?

Answer 60

Rosé production has grown +35% between 2010 and 2017 In general, exports of AOC wine have been growing — +15% in the 5 years to 2016

Question 61

How have the wines produced in the Languedoc been changing?

Answer 61

Historically the area focused on inexpensive wines, often made by co-ops (‘50s = 90% vs 70% today) Recently, very ambitious wineries seeking to show that wines of the highest quality can be made in the area Ex: Pioneer Mas de Daumas Gassac, Domaine de Gérard Bertrand’s Clos d’Ora, Château Puech-Haut A rise in small producers who either have left the co-ops and are making their own estate wine or investors from other parts of FR or abroad

Question 62

What promotional body is Languedoc noted as being a part of? What event is conducted to promote wines?

Answer 62

Sud de France, which covers wine, food, tourism Organizes the ViniSud wine fair and promotions in export markets

Question 63

How many ha under vine in Roussillon? How does this compare to 1980?

Answer 63

Today ~21k ha of vineyard Roughly 1/3 the size it was in 1980

Question 64

What is the main geographic feature of Roussillon?

Answer 64

The pyrenees mountains Many of the vineyards are located on the slopes or foothills of these mountains

Question 65

What % of Roussillon is AOC vs high volume grape growing area? How does this translate to production volume?

Answer 65

Around 70% is AOC classified There is no extensive flat, coastal plain here suited to high volume grape growing as there is in the Languedoc Roughly equal volumes of AOC vs PGI wines are made (with ~1/4 of wine production as VDN)

Question 66

What % of Roussillon is Vin Doux Naturels?

Answer 66

Around 1/4 of production is VDN

Question 67

What % of Roussillon comes from Co-ops?

Answer 67

Co-ops continue to be very strong in the region and account for around 75% of production

Question 68

What style(s) (Red, White, Rosé) of wine are common in Roussillon?

Answer 68

Majority of wines are red Followed by rosé, with a small proportion of white

Question 69

Describe the general climate of Roussillon Rainfall What implications?

Answer 69

Warm, windy, Mediterranean climate Moderate rainfall (500-600mm/yr) High sunshine hrs Drought can be an issue in dry years Combo of frequent winds and low rainfall helps reduce fungal disease threat, but also reduce yield (which in turn, raises concentration of fruit) and therefore income

Question 70

Does Roussillon have much organic grape growing? Why?

Answer 70

There is a high proportion of certified organic grape growing in the region — 15% by ha planted This is enabled by the warm, dry, windy and sunny conditions

Question 71

What are the most important grape varieties in Roussillon?

Answer 71

For red (which accounts for a majority of the wines): Grenache Noir (23%), Syrah (16%), Carignan (14%), Mourvèdre For rosé, same as red For whites: Muscats (mainly used for fortified/VDN) — MB 10% and M of A 8% — and Macabeu (Macabeo) ~8% In contrast to Languedoc, all of the top 6 varieties have been grown in the region for many decades

Question 72

How do the grapes grown in Roussillon differ from those grown in the Languedoc?

Answer 72

Roussillon’s top 6 grapes are all grapes that have a long history in the region Languedoc tends to grow many international varieties, w/ 70% IGP (vs ~50% in R), many of which are labeled by varietal

Question 73

How have the vines of Roussillon been grown historically? Why? Implications? Is this changing?

Answer 73

Historically grown as bush vines, many of which remain These are well-adapted to the climate, providing some shade to the bunches This means that most work has to be done by hand, which is expensive In recent decades, some vines have been planted on trellises, though this tends to be limited to flatter land, of which there is not as much as in Languedoc

Question 74

What are the 2 main AOCs for dry wine in Roussillon?

Answer 74

Côtes du Roussillon AOC Côtes du Roussillon Villages AOC

Question 75

Describe Côtes du Roussillon AOC Size Location Wine style(s) Yield(s) Grape(s)

Answer 75

Large appellation (5k ha) includes entire département of Pyrénées-Orientales except for the Collioure area Situationed on lower slopes (100-250m) For red, rosé, and whites Max yield 48 hL/ha Principal varieties for red & rosé: Carignan, Grenache Noir, Mourvèdre, Syrah Max Carignan in vineyard = 50% Syrah & Mourvèdre separate or together must be min 25% of vineyard Wine must be min of 2 varieties Variety of highest % is limited to 80% of final blend Acceptable to good; inexpensive to mid-priced

Question 76

Describe Côtes du Roussillon Villages AOC Size Location Wine style(s) Yield(s) Grape(s)

Answer 76

Less than 1/2 size of Côtes du Roussillon AOC Grown on slopes from 100-400m Red wines only Same rules re: min 2 varieties, highest variety limited to 80%, max vineyard Carignan 50%, Syrah & Mourvèdre together or separate must be min 25% of vineyard Altitude has cooling influence so wines have greater acidity More work must be done by hand —> increase cost Max yield 45 hL/ha, though usually lower due to hot, dry climate, resulting in higher concentration wines

Question 77

How many villages may append their name to Côtes du Roussillon Villages AOC? How do these differ from w/o appending? What can be said of the style, quality, price?

Answer 77

Five villages may append their names Ex: Villages Tautavel AOC w/ lower max yield of 42 hL/ha (vs 45 for w/o append) Some villages require the Carignan to be made w/ carbonic maceration to promote the primary fruit and reduce the tannins that might be extracted Style, quality and price is sim-to Languedoc sub-appellations M+ ot pronounced aromas and flavors M+ tannins VG quality w/ some outstanding Mid- price w/ some premium

Question 78

Describe Collioure AOC Location Style(s) Grape(s) Yields Quality, price

Answer 78

Small appellation, extending along the coast to the Spanish border Same boundaries as Banyuls AOC (fortified sweet wines) Full-bodied, dry, red and white wines Grapes grown on steep terraces above the Mediterranean Sea Reds: majority are predominantly from Grenache Noir, Syrah, Mourvedre Whites: predominantly Grenache Gris (mutation of Grenache Noir) Max yield for R & W = 40 hL/ha, but rarely achieved; typical is 20-25 due to heat, low rainfall, poor soils VG w/ some Outstanding; mostly mid-priced w/ some premium

Question 79

Describe Côtes Catalanes IGP

Answer 79

Covers the Pyrénées-Orientales département Is used by producers for Red & White wines Includes some super-premium white wines, ex: Domaine Gauby

Question 80

What is the typical winemaking in Roussillon?

Answer 80

Like in Langeudoc, red wines can be made either by pressing the fruit and maceration on the skins, or by carbonic maceration, depending on style desired

Question 81

Describe the structure of the wine business in Roussillon Importance of co-ops? Notable producers/negociants?

Answer 81

Co-ops remain important — 75% of production Increasing trend toward production of high-quality wines by individual wineries Outside investment such as Thunevin-Calvet from Bordeaux and Domaine de Bila-Haut, owned by Chapoutier, Rhône Outstanding quality, super-premium wines from wineries such as Domaine Gauby, Clos Fées, and Le Soula

Question 82

Where is the majority of the DRY wine by volume from Roussillon (excludes VDN) sold? What are the main export destinations?

Answer 82

For dry wines, 80% by volume is sold in FR Main export destinations: China, Belgium, GER

Question 83

What promotional body is Roussillon noted as being a part of? What event is conducted to promote wines?

Answer 83

As with Languedoc, Roussillon is a painter in the Sud de France promotional body Organizes the ViniSud wine fair and promotions in export markets

Question 84

What are the main grapes used to produce rosé from Provence?

Answer 84

Grenache Noir and Cinsaut Makes pale pink rosé

Question 85

What % of Provence’s AOC wine is rosé? What % of FR’s AOC rosé comes from Provence?

Answer 85

Rosé accounts for 90% of Provence’s AOC wine 40% of FR’s AOC rosé wine is from Provence

Question 86

Beyond rosé, what other styles of wine are made in Provence?

Answer 86

Red wines from Grenache Noir, Syrah, Cinsaut, Mourvèdre and Carignan Very small volumes of white made from Vermentino (known here as Rolle) and Clairette

Question 87

Where have vineyard plantings in Provence been reduced? Why?

Answer 87

Coastal area vineyards have been reduced Due to competition for land from housing development and tourism

Question 88

What are the main grape varieties grown in Provence?

Answer 88

Grenache Noir by far the most at ~37% Cinsaut and Syrah at ~17% each Carignan ~8% Rolle/Vermentino ~6% Cab Sauv ~6%

Question 89

What is the name for Vermentino in Provence?

Answer 89

Rolle

Question 90

Describe the climate in Provence Rainfall (general) Notable factor(s) Implications?

Answer 90

Warm Mediterranean Adequate rainfall Cold Mistral wind can provide cooling and help reduce fungal disease B/c low disease pressure —> double nat’l avg organic vineyards Cool winds can interrupt flowering and fruit set, reducing yields

Question 91

Does Provence have many organic vineyards? Why/why not?

Answer 91

Provence has double the national avg of organic vineyards Due to cold Mistral wind that helps reduce fungal disease and a generally favorable climate

Question 92

What effect(s) come from the Mistral wind in Provence?

Answer 92

Reduces fungal disease risk —> double the avg organic Can interrupt flowering & fruit set —> reduces yields

Question 93

Where are the best sites for consistent yields in Provence? Why?

Answer 93

Those that have shelter from the (cool) Mistral which can interrupt flowering & fruit-set Altitudes up to 400m in inland sites also provide a moderating influence on warm summer temps

Question 94

How are the vineyards of Provence trained?

Answer 94

Traditional bush vines are being replaced with trellised vines to aid mechanization and reduce costs The bush vine offers more shade to the fruit which can be an advantage Trellised vines make it easier to control the size of the canopy and achieve ripeness in terms of sugar level and ripe skins & seeds at the same time; inter-row access is easier for workers and machines

Question 95

When are grapes grown for making rosé picked relative to those picked for making red in Provence? What has to be taken into consideration?

Answer 95

Grapes for rosé are picked earlier than for red to retain acidity However, if the wine is to be made by short maceration, then it is important that the tannins are sufficiently ripe to avoid any bitterness

Question 96

Why are Provence rosés so pale?

Answer 96

Related to the relatively low color level in the skins of the common varieties of the region: Grenache Noir, Cinsaut, and the local variety Tibouren Additionally, AOC regs allow up to 20% white varieties in the blend (although typically less than 10% if used) Typically direct press, w/ some doing short (few hrs) maceration

Question 97

Why might a rosé winemaker in Provence add white grapes to the blend?

Answer 97

It can be useful for reducing alcohol level Can only be up to 20%, but typically less than 10% if used

Question 98

What method(s) is/are used in Provence rosé production?

Answer 98

Direct pressing (most common) Short maceration (a few hours) on the skins

Question 99

How do Provence rosé makers achieve a good balance between fruit and acidity?

Answer 99

- Musts are typically acidified

Question 100

Describe the typical winemaking for Provence rosé

Answer 100

Can be direct press (most common) or short maceration Musts typically acidified Fruit handled protectively by chilling to 4C/39F to reduce rate of oxidation Then, O2 excluded to retain fruity aromas and preserve pale color SS ferment (typical) Cultured (for consistent, fruity style) or ambient yeast = choice, w/ cultured more common to get fast start w/o off- flavors Temps restricted to between 14-18C/57-64 to preserve delicate primary fruit aromas but avoid banana aroma associated w/ very low temps Fermented to dry (AOC rules) MLF routinely blocked to retain acidity and preserve fruit Fining may be used to reduce color Typically stored for short period (2-3 mo) on lees in SS; A few will keep on lees 8-10mo for texture Some produce oak-aged premium rosé

Question 101

What was invented and by who to eliminate O2 in the press of Provence rosés?

Answer 101

Inertys(R) specialized press Bucher Vaslin

Question 102

What are the advantages/ disadvantages of hand harvesting and whole bunch pressing in production of (Provence) rosé?

Answer 102

Advantages: Less stress on grapes if picked at coolest time (4am) Fruit can be sorted in vineyard Whole bunch pressing is gentler, extracting fewer solids and phenolics More juice produced at lower pressure due to presence of stems which create channels for juice Disadvantages Req’s large, well-trained picking teams to select & harvest correctly Increasingly difficult to find and retain labor Labor may not be available in coolest times of day Hand harvesting is more expensive & slower Whole bunch pressing is more time consuming as fewer bunches can be loaded into the press

Question 103

What are the advantages/ disadvantages of machine harvesting and whole bunch pressing in production of (Provence) rosé?

Answer 103

Advantages: Fast Significantly cheaper than hand harvest Does not require large picking teams Grapes can be picked at night for cooler temps Shortest possible delay between picking and refrigeration and/or pressing Disadvantages Req’s up-to-date, well-maintained machine + skillful driver Grapes are destemmed by shaking and therefore whole bunch pressing is not possible (which would be gentler) De-stemmed grapes req a higher pressure to extract the same amount of juice as whole bunch pressing

Question 104

Describe the typical winemaking steps for Provence Rosé

Answer 104

Fruit handled protectively by chilling to 4C/39F to reduce oxidation (perhaps w/ Bucher Vaslin’s Inertys(R) press) SS ferment Cultured yeast for consistent fruity style + quick start w/o off flavors, OR ambient (latter less common) Ferment 14-18C (57-64F) = preserve primary but avoid low temp banana Often acidified Have to be fermented to dry (AOC rules!) MLF/C often blocked to retain acidity + preserve primary May be fined to reduce color Stored short period (2-3 mo) B4 bottling A FEW keep wine on lees 8-10 mo for added texture SOME premium will be oak-aged (Château d’Esclans)

Question 105

Describe the Côtes de Provence AOC Size Style(s) and % rosé Grape(s) Req’s Yields

Answer 105

By far the largest w/ 20K ha under vine Rosé represents 90% There is a provision for red & whites Principal varieties req’d = Grenache Noir, Cinsaut, Mourvèdre, Syrah, Tibouren Wines must be a blend of the varieties Max yield = 55 hL/ha, w/ avg close to 45 hL/ha

Question 106

Describe typical Côtes de Provence AOC wines

Answer 106

Typically pale pink-orange color Light to med intensity aromas/flavors Raspberry, red plum, herbal notes Med acidity Med body Med alcohol Good to VG; wide range of prices w/ many in mid-price to premium but also some super-premium

Question 107

Name a sub-zone of Côtes de Provence How does it differ?

Answer 107

Côtes de Provence Sainte-Victoire AOC Lower max yield of 50 hL/ha (vs 55)

Question 108

Which AOCs produce similar wines to Côtes de Provence AOC? How do they differ?

Answer 108

Coteaux Varois en Provence AOC and Coteaux d’Aix-en-Provence AOC in the Var département Max 60 hL/ha (vs 55) Both have Counoise as a principal variety in addition to the usual Grenache Noir, Cinsaut, Syrah, Mourvèdre

Question 109

What % of Provence's AOC wines come from the combo of Côtes de Provence AOC, Coteaux Varois en Provence AOC, and Coteaux d’Aix-en-Provence AOC?

Answer 109

The 3 appellations produce more than 95% of the AOC wines of Provence

Question 110

Describe Les Baux de Provence AOC Location Style(s) rules

Answer 110

In far NW of the region Close to the Rhône River Makes mostly red wines from Grenache Noir, Syrah and Mourvèdre 3 varieties must make up 60% min of the blend

Question 111

Describe Bandol AOC Style(s) Location of vineyards Soil Size Yield(s)

Answer 111

Historically produced more red wines than rosé, unusual for Provence In recent years, rosé has become the most common style by volume Vineyards on S-facing slopes protected from wind Where slopes are steep, must be terraced to reduce erosion —> increases labor costs Soils typically rocky (clay, limestone) w/ low fertility 600 ha, down from 1400 due to competition for land and difficulty of working slopes Max yield 40 hL/ha

Question 112

Describe the red wines of Bandol AOC

Answer 112

Wines typically feature Mourvèdre, which generally ripens reliably in the area due to very warm climate Must be 50-95% Mourvèdre Must be aged in oak for 18 mo Good to VG w/ some Outstanding that can be aged; mid-priced to super-premium

Question 113

Describe the rosé wines of Bandol AOC

Answer 113

Wines typically feature Mourvèdre, which generally ripens reliably in the area due to very warm climate Must be 20-95% Mourvèdre

Question 114

What role do co-ops play in Bandol?

Answer 114

Co-ops are about 50% of production e.g. Les Vignerons de la Cadiérenne

Question 115

What other small, historic appellations / AOCs are part of Provence

Answer 115

Bellet AOC and Cassis AOC — mainly for white wine Palette AOC, mostly made by Ch. Simone These re mostly on the coast and are under pressure from building development Most wine is sold to local tourists

Question 116

What “status” can be achieved by Provence wines? When? How many?

Answer 116

In 1955 “cru classé” status was granted to 23 estates 18 of these estates remain The list has never been revised Ex: Clos Mireille, Domaine Rimaurescq

Question 117

Where is the wine of Provence generally sold?

Answer 117

65% is sold in France About 1/2 of that is sold in supermarkets and a high % at cellar door

Question 118

What country is the #1 consumer of rosé?

Answer 118

France is the #1 consumer of rosé at 36% world consumption They not only drink FR rosé but also are the largest importer of rosé from other countries, especially ESP

Question 119

What is the top export market for Provence rosé?

Answer 119

USA, which takes nearly 1/2 of all Provence wine exports Followed by UK at 13% Note: 65% is sold in FR

Question 120

Are Provence exports increasing or decreasing? % change since 2000 (volume and value)

Answer 120

Exports have grown rapidly since the turn of the century 500% in volume; 1000% in value

Question 121

What are the main players in Provence?

Answer 121

Wine estates Négociants — account for 50% of production in Provence as a whole Co-ops — nearly 60% of production in the Var is co-ops