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WSET Level 4 Wine Diploma > D3 Alsace & Loire > Flashcards

D3 Alsace & Loire Flashcards

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1
Q

Alsace Climate & Features?

A

Moderate Continental Climate

Rain shadow due to Vosges Mountains

Northerly latitude, hence a long growing season

Fohn Wind that is warming and reduces disease pressure

250-450m elevation in the foothills

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2
Q

Alsace Vineyard Risks?

A

Rain throughout, though not much, so can be issues with flowering and fruit-set

Grapevine moths

Mildew

Grey Rot

Esca

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3
Q

Noble Varieties of Alsace?

A

Riesling
Gewurztraminer
Muscat
Pinot Gris

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4
Q

Other (non-Noble) Varieties of Alsace?

A

Pinot Blanc
Auxerrois (can also be labelled PB)
Sylvaner

Pinot Noir

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5
Q

Riesling?

A

Cold-hardy and late-budding

Relatively high yield in right conditions, without compromising concentration

Good disease resistance

Usually dry

Medium to pronounced intensity

Medium to high acid

Medium to full body

Medium alcohol

Citrus, stone fruit, steely/mineral

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6
Q

Gewurztraminer?

A

Early-budding and early-ripening

Rapidly accumulates sugar, but picked later to full develop skins for aroma and avoiding bitter tannins, hence why they are often high alcohol and lower acid

Vigorous

Varied sweetness

Medium to high alcohol

Low acidity

Lychee, peach, rose, spice

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7
Q

Pinot Blanc/Auxerrois?

A

Inexpensive wines generally

Medium acid and body

Low intensity flavours of apple, peach, citrus

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8
Q

Pinot Gris?

A

Early-budding and early ripening

Moderate yields

Prone to rot and mildew

Varied sweetness

Medium to high alcohol

Medium acidity

Medium intensity

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9
Q

Alsace Vineyard Management?

A

Single or double guyot required by AOC

Trained high to avoid frosts and to maximise sun exposure

Planting density lower as a result (but still moderate), though more dense on slopes

Steepest slopes may be terraced

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10
Q

Warmer Fermentation Temperatures?

A

Gewurztraminer, aromatic enough not to lose aromas, and to ensure yeast can ferment to high alcohol levels

Avoiding isoamyl acetate aromas too

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11
Q

Alsace Chaptalisation?

A

Permitted

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12
Q

Alsace Grand Cru AOC?

A

Must be made from single varietal noble grape, with exceptions

Maximum yield 55 hL/ha - lot lower than wider AOC, but still quite high

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13
Q

Vendange Tardive?

A

Late Harvest, with 235-257 g/L

Must be noble varieties

Does not have to be botrytised, or even sweet

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14
Q

Selection de Grains Nobles?

A

Minimum must weight of 276-306 g/L

Must be noble varieties

Must be botrytised, and sweet

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15
Q

Loire 4 Regions & Signature Grapes?

A

Nantais - Melon Blanc (AKA Muscadet)
Anjou-Saumur - Chenin Blanc & Cabernet Franc
Touraine - Chenin Blanc & Cabernet Franc (SB)
Central Vineyards - Sauvignon Blanc (& Pinot Noir)

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16
Q

Nantais Climate & Features?

A

Cool Maritime Climate

Atlantic cooling and rainfall

Loire River

Rainfall all through year

Well-drained soils

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17
Q

Melon Blanc?

A

Hardy grape, though early-budding

Early ripening

High yield

Tight bunches, susceptible to downy mildew and rot

High acidity

Light body

Medium alcohol

Low intensity

18
Q

Chaptalisation in Loire?

A

Permitted

19
Q

Sur Lie?

A

Bottled between 1st March and 30th November following harvest

Long-aged wines cannot be labelled as such, counter-intuitively e.g. Clisson > 24 months

20
Q

Anjou-Saumur and Touraine Climate & Features?

A

Increasingly Continental as we move from West (Anjou-Saumur) to East (Touraine), ever further away from Atlantic influence

Moderate rainfall throughout the year

Anjou has River Layon creating humidity and mist

21
Q

Chenin Blanc?

A

Early-budding and late-ripening

Vigorous

Prone to everything

Ripens unevenly

22
Q

Cabernet Franc?

A

Early-budding and mid-ripening

In the Loire - medium to pronounced red fruit, violet, leafy, high acid, medium tannins

23
Q

Grolleau Noir?

A

Predominantly blended into rosé with Cabernet Franc

24
Q

Gamay?

A

Grown especially in Touraine

25
Q

Loire AOC?

A

No, only sub-regional ones:
Anjou AOC
Saumur AOC
Touraine AOC

26
Q

Coteaux du Layon AOC?

A

Botrytised Chenin Blanc Sweet Wines

Low Yield, High Alcohol, High Acid, High Sugar

27
Q

Savennieres AOC?

A

Fully dry Chenin Blanc wines

Very high acidity

High alcohol

South-facing slopes of schist soils, giving low yields and high concentration

28
Q

Rosé de Loire AOC vs Rosé d’Anjou AOC vs Cabernet d’Anjou AOC?

A

Loire - always dry, any of the 4 red grapes

Anjou - Grolleau-dominant, medium-dry

Cabernet - CF or CS, medium-dry

29
Q

Saumur AOC?

A

All styles of wine, predominantly from CB and CF

High yields allowed

30
Q

Coteaux de Saumur AOC?

A

Sweet (can be botrytised, but not essential) Chenin Blanc wines

31
Q

Saumur-Champigny AOC?

A

Cabernet Franc red wines

32
Q

Touraine AOC?

A

All styles of wine, predominantly from SB and CF

33
Q

Vouvray AOC?

A

Chenin Blanc > 95%

Varying levels of sweetness

34
Q

Bourgueil AOC?

A

Red wine dominant (some rosé)

Cabernet Franc dominant

35
Q

Chinon AOC?

A

All varieties of wine, but best known for red from CF

36
Q

Central Vineyards Climate & Features?

A

Moderate Continental Climate

Moderate (750mm) rainfall

37
Q

Sancerre AOC?

A

Sauvignon Blanc for white

Pinot Noir for red

200-400m steep hillside slopes

Loire River

38
Q

Sancerre Soils?

A

Caillottes - shallow soil over limestone - fruity young wines

Terre Blanches - limestone and marl a la Chablis - structured wines for ageing

Silex - flinty soils imparting stony and smoky flavours

39
Q

Pouilly-Fumé AOC?

A

Sauvignon Blanc only

Flatter land, warmer, less aromatic than Sancerre

40
Q

Other Central Vineyards AOC?

A

Reuilly
Quincy
Menetou-Salon

WSET Level 4 Wine Diploma (21 decks)

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