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WSET D3 2023 > CH9 SW FR > Flashcards

CH9 SW FR Flashcards

1
Q

Describe the SW FR wine region
What regions included
Climate(s)

A

Covers a # of appellations, w/ the exception of Bordeaux which is geographically part of it but not considered part of it for wine
Climate is broadly sim-to Bordeaux in that the whole region is influenced by the Atlantic
S of Bordeaux (Madiran, Jurançon) — Atlantic influence extends >100km/60m due to flat, gently undulating territory
Elsewhere the Atlantic influence diminishes w/ greater distance (Bergerac, Monbazillac, Cahors) resulting in slightly less rainfall and warmer summers
Ex: Cahors 200mm less than Bordeaux i.e., 750mm vs 950
Large volumes of wine are made at both PDO and PGI levels

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2
Q

How does the rainfall in Cahors compare to that of Bordeaux?

A

Cahors has about 200mm less rainfall than Bordeaux (which has avg of 950mm/yr)

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3
Q

Describe the Dordogne
Location
Grape(s) (generally) and Style(s)
2 main AOCs

A

Immediately east of Entre-Deux-Mers
Home to a # of appellations that make wines w/ the same varieties and in similar styles to Bordeaux
Bergerac AOC and Monbazillac AOC are 2 largest producing appellations

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4
Q

Describe Bergerac AOC
Style(s) and %
Climate
Soil
Red wine rules
Yield(s)

A

Includes dry and sweet white, rosé and red wines
50% is red
Just >10% is rosé
Just <40% is white
Climate slightly warmer and drier than Bordeaux
Clay and limestone soils w/ some gravel
Wines must be made from a blend of the allowed principal grape varieties
Red: at least 2 of CS, CF, Malbec, and Merlot and this blend must be at least 50% of final wine; Less int’l recognized local varieties are allowed as sm part of blend
Max yields sim-to Bordeaux AOC (67 hL/ha white, 60 hL/ha red) resulting in some low flavor intensity

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5
Q

Describe the wines of Bergerac AOC
Intensity
Grape(s)
Typical aging
Quality & price

A

Because of relatively high yields allowed (67 hL/ha white, 60 hL/ha red) wines can be low in flavor intensity
Wines must be made from a blend of the allowed principal grape varieties
Red: at least 2 of CS, CF, Malbec, and Merlot and this blend must be at least 50% of final wine; Less int’l recognized local varieties are allowed as sm part of blend
Typically aged in large SS or older oak casks, resulting in easy-drinking style that can be released earlier on the market to reduce costs compared to new barrique aged wines
Typically G to VG; inexpensive to mid-price

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6
Q

Describe the wines of Côtes de Bergerac AOC
Intensity
Grape(s)
Typical aging
Quality & price

A

Restricted to the main Bordeaux varieties (i.e., no local varieties permitted)
Max yield is lower at 50 hL/ha (vs 60 in Bergerac) —> better intensity than (basic) Bergerac
Aging in oak is used by some producers
Most wine is predominantly Merlot
Typically G to VG; inexpensive to mid-price

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7
Q

Where is most Bergerac wine sold?
Channels in FR?
Export countries?

A

Bergerac AOC nearly 90% is sold in FR
W/in domestic market, supermarkets are largest outlet (>50%), then direct sales (<30%), w/ around 10% going via hospitality and specialist wine shops
Largest export markets are China (40%) Belgium and UK

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8
Q

Describe Monbazillac AOC
Style(s)
Weather conditions
Yields

A

Appellation for sweet white wines only
Grapes may be affected by botrytis or simply late harvest
Lies between River Dordogne and one of its tributaries —> mists and dew along river creates high humidity
Warm late summer and early autumn burns off humidity —> good conditions for noble rot
Max yield 30 hL/ha

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9
Q

Describe Monbazillac AOC wine production
Harvesting
Grape(s)
Fermentation vessel(s)

A

Grapes must be picked by hand in a # of passes through the vineyard
Wine must be at least 80% of principal varieties: SB, SG, Sémillon, Muscadelle
Fermentation in barrel w/ new oak much less common than in Sauternes —> reduces costs

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10
Q

Describe Monbazillac AOC wines

A

Similar in style to sweet wines from Bordeaux’s less-prestigious appellations
Citrus peel, honey, tropical fruit (mango)
M to M+ acidity
Sweet finish
G to VG quality; inexpensive to mid-priced

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11
Q

Where are wines from Bergerac region as a whole sold?

A

Wines are mainly sold in FR
More than 50% in supermarkets or deep discounters
Less than 10% exported
Main export markets are in NW EU

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12
Q

Describe Cahors location and the (historical) implications

A

On the River Lot which runs into the River Garonne and thus on to Bordeaux
In the Middle Ages, and down to the 19th century, Cahors produced a great deal of wine that was transported via the River Lot to Bordeaux and then exported

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13
Q

What is Cahors wine known as?

A

The “Black wine of Cahors” because of its deep color

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14
Q

Describe the size of Cahors
How does this compare to historically?
Why?

A

Today Cahors is ~4K ha planted with Malbec, with another 18k ha w/in the appellation not currently planted
Competition w/ Bordeaux, which imposed taxes on exports of Cahors wine and only allowed it to be exported after its own wines had been released led to reduction of vineyards
Additionally, phylloxera and a devastating frost in 1956 reduced the area under vine to ~1/10 of the size it had been

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15
Q

What is the principal grape of Cahors?
Other notable grape(s)?

A

Malbec
It accounts for 85% of ha planted
It is the only appellation in FR in which Malbec is the principal grape variety
Tannat is also authorized, though it is usually <10% of blend and many wineries don’t use it at all

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16
Q

Describe the location, climate and growing environment of Cahors
Distance from Atlantic
Rainfall
Implications
Soils

A

Despite being 250km (155mi) inland, Cahors receives some influence from the Atlantic
Climate is warmer and slightly drier (less than 800mm rainfall vs 950) than Bordeaux
Malbec suffers less from coulure and mildew and ripens more regularly in Cahors
Low rainfall means less need for spraying against fungus than Bordeaux —> 17% organic, above FR average
Next to River Lot
Soils range from rich, alluvial (higher yields, lower concentration), via the mid slope (poorer soils and higher concentration), to the highest plateau at just below 350m (low nutrient limestone w/ typically lower yields/ higher concentration)

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17
Q

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

A

800mm rain is less need for spraying against fungal diseases than in Bordeaux
17% organic grape growing is higher than FR average

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18
Q

What training system(s) are common in Cahors

A

Single Guyot is most common, but others are also used
Bush vines, cordon trained are other options

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19
Q

Are Cahors vineyards typically machine or hand-harvested?
What tradeoffs?

A

Machine harvesting is widely practiced for land for the vineyards that are easier to access
Hand harvesting takes place, depending on the market prices of the wines, machine accessibility, weather conditions, and labor availability
ROI is often a decisive factor: hand harvesting can raise quality, allowing for more careful sorting, but also raises costs

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20
Q

What other name is used for Malbec?

A

Cot

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21
Q

Describe the Malbec grape
Vigor & implications
Susceptibilities

A

Vigorous —> needs careful canopy management and yield management
Susceptible to coulure which reduces yields

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22
Q

Describe Cahors wines
Grape(s)
Color, intensity, aromas, acidity, tannin
Quality & price

A

Often high % Malbec
Typically deep ruby
M to pronounced intensity (depending on quality)
Violet, red & black plum fruit
M to M+ acidity
M+ to High tannin
VG to O examples may be aged in FRO barriques (adding $) and have vanilla and sweet spice notes
Some producers favor foudres for aging, allowing slow oxidation w/o adding oak aromas
Wines range from G to O; mid to premium priced

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23
Q

Describe winemaking for Cahors AOC wines

A

Must be min 70% Malbec, w/ rest a blend of Merlot and/or Tannat (top quality are increasingly 90-100% Malbec)
Destemming REQUIRED (to eliminate underripe stems that could add to aggressive tannins)
Early drinking style uses Merlot in the blend, typically 7-10 days on skins for limited extraction
Wiens intended for bottle age typically get 15-25 days on skins for > extraction of flavor & tannins
Higher quality wines often matured in oak

24
Q

Describe the structure of the wine biz in Cahors

A

80% is produced by private companies and
20% by a single co-op — the Cooperative de Vignerons d’Olt which belongs to Vinovalie and operates in 4 wine regions

25
Q

How has Cahors been marketing itself?
When did this start?
What quality levels were introduced?

A

Since 2000: “Cahors, the French Malbec” and “Cahors, The Capital of Malbec”
Voluntary code to indicate 3 levels of quality
Tradition: inexpensive, 70-85% Malbec, often grown on rich alluvial soils and at higher yields/ lower concentration
Prestige: mid-priced, often grown on mid-slope
Spéciale: often 100% Malbec, premium priced, often grown on highest plateau
Prestige and Spéciale typically grown at lower yields, have higher fruit concentration, and longer expected aging potential

26
Q

Where is the wine of Cahors sold?

A

Most is sold in FR — 70% of wine by volume
Supermarkets and direct sales are 2 biggest channels
Exports = 30% w/ volume growing
Rose from 10k hL in 1997 to >40k hL in 2017
Top 3 markets are UK, Canada, USA — UK top by volume but CAN and USA are largest by value

27
Q

Describe Madiran
Location
Grape(s)

A

The region is in sight of the Pyrenees mountain range that separates FR from ESP
80km/50m from Atlantic Ocean
Madiran AOC is high tannin red wine made principally from Tannat
W/in same geo area, a white late harvest sweet wine called Pacherenc du Vic-Hilh AOC is made from local varieties, similar to Jurançon

28
Q

Describe the growing conditions in Madiran
Rainfall and when
Climate
Influential factors
Location of vineyards
Soils

A

Some Atlantic influence
Relatively high rainfall: 1000mm/yr, although mainly falls in late winter and spring
Warm sunny summers and dry autumns w/ warm days, cool nights and a hot, dry southern Föhn wind enable Tannat to ripen
4 large, roughly parallel ridges oriented N-S, w/ steep W-facing slopes
Soil is mainly clay and limestone w/ good drainage
On flatter land, clay and clay & loam soils predominant and wines are less tannic and can be drunk earlier

29
Q

What are the main grapes of Madiran by ~%

A

Tannat ~71%
Cab Franc ~19%
Cab Sauv ~9%
Fer Savadou ~1%

30
Q

Describe the Tannat grape in Madiran
Vigor & implications
Ripening
susceptibility(s)

A

Vigorous —> best supported on a trellis
Mid-ripening —> normally picked B4 onset of autumn rains
Prone to botrytis that has to be controlled
Very tannic, affecting decisions on winemaking

31
Q

Describe Madiran wines

A

Those intended for aging are typically
Deep ruby
Pronounced aromas / flavors of blackberry, blackcurrant, plus oak flavors
High tannins
High acidity
Full round body
Alcohol ranged from top end of M to High
VG to O; mid- to premium-priced
Earlier drinking wines w/ lower tannins and concentration also made

32
Q

What rules apply to Madiran AOC wines?
grape(s)
Training
Reception
Yields
Release date

A

Must be made w/ 60-80% Tannat, blended w/ Cab Franc, Cab Sauv, and/or local variety Fer/Fer Servadou
Can be trained w/ Cordon de Royat or cane-replacement system
Grapes must be de-stemmed to reduce extraction of further tannins
Max yield is 55 hL/ha
Wines can only be sold to consumers from the beginning of Nov in the year following the harvest, allowing for maturation time before release

33
Q

What options are used to soften the Tannins of Madiran wines?

A

Shorter maceration times
Aging in oak (adds cost)
Bottle aging (adds cost)
In 1991, Patrick Ducournau pioneered the technique of micro-oxygenation

34
Q

Where are Madiran wines sold?

A

Madiran AOC - 80% sold in FR
50% through supermarkets, 25% hospitality, 25% directly or through specialist wine shops
Top export markets = UK, Belgium, GER

35
Q

What is the nature of the wine biz in Madiran?
Grower vs co-op

A
  • Roughly 50/50 split between private growers and co-ops
36
Q

Where is Jurançon?

A

Foothills of the Pyrenes in SW FR
Altitude ~300m

37
Q

What are the main styles of wine from Jurançon?
What % of each?
What rules apply?

A

Dry wines and a range of sweet whites from Petit&Gros Manseng + other local varieties
All 3 must be made with a min of 50% Petit and/or Gros Manseng, although in practice, these 2 varieties are used exclusively for a majority of wines
70% are M-sweet to sweet vs 30% dry
Jurançon Vendanges Tardives: Sweet, min 55 g/L RS but typically much higher, no enrichment allowed; max yield 40 hL/ha; Petit and Gros Manseng exclusively; grapes may not be picked B4 Nov 2
Jurançon: typically medium-sweet, min 40 g/L RS, max 40 hL/ha
Jurançon Sec: dry (30% of production), max yield 60 hL/ha

38
Q

What % of Jurançon wine is sweet or medium sweet?

A

about 70% of production is sweet or medium-sweet

39
Q

Describe Jurançon Vendanges Tardives wines

A

Sweet
Intense aromas / flavors of lemon and mango
High acidity
Alcohol at high end of M to High
Full body
VG to O; mid-price to premium

40
Q

Describe Jurançon AOC wines

A

Medium sweet
Good to VG, inexpensive to mid-price

41
Q

Describe the growing environment in Jurançon
Climate
Rainfall
Location of vineyards
Aspect
Influential factors and implications
Soils

A

Mild, humid climate
Relatively high rainfall, ~1200mm/yr, distributed throughout year —> can affect flowering and fruit-set as well as harvest
Vineyards planted on slopes for good drainage to offset high rain
Some slopes are steep enough to req terracing —> increases initial investment and maintenance
Best sites face S and SW for max sunlight interception —> aiding ripening
Strongly influenced by Föhn wind from Pyrenees — hot, dry wind blows in SP and AU about 1 in 3 days, drying the air and ventilating the canopy (and bunches in AU) as well as boosting temps —> helps produce over-ripe berries for sweet wines
Altitude —> SP frost a risk
Soils a mix of limestone, sand, clay and stones

42
Q

What are the top grapes in Jurançon?

A

Gros Manseng ~65%
Petit Manning ~30%
Other local (white) varieties ~5%

43
Q

How are grapes typically harvested in Jurançon?
When?

A

Grapes are picked by hand, and for the sweet wines, in a series of selective pickings —> raises costs
First selection in in Oct, mainly for dry wines but also some sweet wines for early consumption
2nd & 3rd selections (Nov & Dec) are used for progressively sweeter wines
Last 2 are carried out after over-ripe grapes have been dried on the vine (passerillage)

44
Q

What is “passerillage”?

A

When over-ripe grapes are left to dry on the vine
The drying process is due to the effect of prolonged time hanging on the vine, the autumn sunshine and the wind

45
Q

Describe the Petit Manseng grape in Jurançon
Budding, ripening, implications
Skins and implications
Acidity and implications
Typical alcohol levels and implications

A

Early budding —> prone to spring frosts
Mid- to late-ripening
Has thick skins
Resistant to botrytis bunch rot —> suitable for late harvest
Moderately aromatic
Retains acidity —> suitable for production of balanced sweet wines
High alcohol, which means that producers must be precise about picking the date to balance the goals of full flavor ripeness, acidity and potential alcohol

46
Q

Describe Gros Manseng grape in Jurançon
How does it compare to Petit Manseng?
How is it typically used?

A

Shares characteristics w/ Petit Manseng but has higher yields and is usually less aromatic
Principally used for dry wines

47
Q

Describe winemaking of sweet Jurançon wines

A

Higher quality wines made w/ Petit Manseng are typically fermented in barriques and aged in them for 12-18 mo
Top quality wines typically use old oak, though new oak is occasionally used (adds complexity and increases cost)
MLF typically doesn’t happen b/c pH is too low and acidity too high
This retains acidity and preserves primary fruit flavors

48
Q

What rules apply to Jurnaçon Sec?

A

Dry
Max yield 60 hL/ha

49
Q

What rules apply to Jurançon?

A

M-sweet wine
Min 40 g/L RS
Max yield 40 hL/ha

50
Q

What rules apply to Jurançon Vendanges Tardives?

A

Sweet — Min 55 g/L RS but typically much higher
No enrichment allowed
Max yield 40 hL/ha
Petit and Gros Manseng exclusively
Grapes cannot be picked B4 Nov 2

51
Q

What can be said about the making of DRY Jurançon wines

A

Typically made w/ Gros Manseng
Producers are increasingly making high quality wines w/ a small proportion of Petit Manseng
High quality wines typically aged on the lees, often in SS

52
Q

Where are Jurançon wines sold?

A

Sales are divided almost equally between direct sales, supermarkets, and hospitality, w/ small % being exported

53
Q

What % of Jurançon wines are from the Cave de Gan co-op?

A
  • about 1/2 of wines are co-op
54
Q

Notable producer and co-op of Jurançon

A

Domaine Cauhapé (dry and sweet)
Cave de Gan

55
Q

How many IGPs are there in SW France? Which is the largest?

A

There are 14 IGPs in SW FR
IGP Côtes de Gascogne is far far the largest in terms of vineyard planted

56
Q

Where are IGP Côtes de Gascogne wines exported? How has this affected production?

A

This appellation has been particularly successful in marketing its white wines in the UK and N Europe, led by Tariquet and Palimony
This resulted in a 3-fold rise in production between 1990 and 2000, 80% of which was exported

57
Q

Describe IGP Côtes de Gascogne wines

A

Made mainly from Colombard (producing neutral white wine w/ M to M+ acidity), Sauv Blanc, and Chardonnay
Style of wine is fruity and easy to drink
Labeled w/ the name(s) of the variety / varieties
Acceptable to Good, inexpensive to mid-priced

WSET D3 2023 (24 decks)

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