Crémant from Limoux Flashcards

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1
Q

Sparkling wine from Limoux has three permitted names, which are?

A

Crémant de Limoux
Blanquette de Limoux
Blanquette de Limoux Méthode Ancestrale

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2
Q

Name two important factors concerning climate in Languedoc?

A
  1. Both Atlantic and Mediterranean influences

2. Altitude

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3
Q

Name permitted grape varieties for Crémant de Limoux?

A

Principal varieties - Chardonnay (minimum 50%), Chenin Blanc (between 10-40%). In total a maximum of 90% Chardonnay and Chenin Blanc.

Secondary varieties - Mauzac and Pinot Noir (20% max),
Pinot Noir (15% max).
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4
Q

Name permitted grape varieties for Blanquette de Limoux?

A

Mauzac (90% minimum), Chardonnay & Chenin Blanc

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5
Q

Name permitted grape varieties for Blanquette de Limoux Méthode Ancestrale?

A

Mauzac (100%)

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6
Q

State the production method, minimum lees ageing, minimum abv and bar pressure for Blanquette de Limoux?

A
  1. Traditional method
  2. 9 months on lees
  3. Max 13% abv
  4. 3.5 bar minimum
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7
Q

State the production method, minimum lees ageing, minimum abv and bar pressure for Blanquette de Limoux Méthode Ancestrale?

A
  1. No enrichments or concentration of must is permitted, the wine start fermentation in tank. Wine is bottled partly fermented - no Liqueur de tirage is permitted. The yeast can be removed using disgorgement or tank method, some are not and ends in a cloudy wine. No Liqueur d’expédition is not permitted.

No second Fermentation

  1. 2 months
  2. Unclear but likely around 6-7% abv in the finished wine (50g/l of residual sugar) Doux in dosage terms
  3. 3 bar
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8
Q

What is the name of the dominante Co-operative in Limoux?

A

Aimery and Sieur d’Arques

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9
Q

Why doesn’t all the nutrients and sugars convert into alcohol after the wine is bottled partly fermented in the style och Blanquette de Limoux Méthode Ancestrale

A

The rise of pressure and choice of yeast. Yeast under high pressure will stop fermenting and leave the wine with residual sugar if the yeast is pressure sensitive enough.

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