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WSET Diploma > D3 France: Loire > Flashcards

D3 France: Loire Flashcards

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1
Q

What are the main grape varieties in Pays Nantais? In middle Loire (Anjou-Saumur and Touraine)? And in the central vineyards (Sancerre/Pouilly-Fumé)?

A

Melon
Chenin Blanc and Cabernet Franc
Sauvignon Blanc and to a lesser extent Pinot noir

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2
Q

Name the sub areas of the Loire in descending order of hectares planted.

A

Anjou-Saumur
Touraine
Pays Nantais
Central vineyards

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3
Q

Which region is closest to the Atlantic?

A

Pays Nantais

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4
Q

What is the synonym of the great variety melon?

A

Muscadet

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5
Q

Which other white grape variety is also grown in the Pays is Nantais and is also called Gros plant? What style of wine does it make?

A

Folle Blanche

A very acidic one that is sold locally and nationally

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6
Q

What is the climate of the Pays Nantais?

A

Coll maritime climate with cool Springs, warm and humid summers and the threat of rain at any time through the growing season but especially in March and April and in September

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7
Q

Discuss how the threat of rain throughout the growing season affects the Pays Nantais.

A

Rain can fall at any time through the growing season but it especially falls in March and April which can affect flowering. It also falls in September which can affect harvest.

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8
Q

Other than Rain, what is a major threat in the pays nantais? What is the main prevention measures are used by growers?

A

Spring Frost.

Wind machines as well as heaters and burning straw bales.

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9
Q

In what year was there a major frost in the pays Nantais? What did it mean for the export market?

A

1991

It led to the loss of what was a booming export market to the UK.

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10
Q

What was historically the only permitted grape variety in the wines of muscadet? What is now also permitted since 2018? What percentage?

A

Melon

Chardonnay 10%

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11
Q

Describe the typical style of muscadet wines.

A

Hi acidity, light body and lower to the low end of medium alcohol. Typically low aromatic intensity of green apple, and often made sur lie.

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12
Q

What progress has been made recently in the pays Nantais in regards to fungal disease?

A

Improvement in canopy management. There is a marginal climate in the region so in order to facilitate ripeness, canopies are more open than they were and leaf removal is carried out to ensure maximum exposure of grapes to the sun and to reduce the risk of fungal disease.

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13
Q

What must growers be careful of with an open canopy in the Pays Nantais?

A

That the grapes don’t get sunburnt on the side of the rose which face the sun in the afternoon.

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14
Q

What is particular attention now placed on when selecting the harvest date In the Pays Nantais? How can this be a disadvantage in some years?

A

To the ripeness of skins and seeds.
In the hot vintages the danger is that the sugar levels will reach unacceptably high levels before the skins and seeds are fully ripe.

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15
Q

Is chapter lies Asian permitted in the pays Nantais?

A

Yes. Up to 12% ABV potential alcohol. It is practiced in cooler years.

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16
Q

How is Muscadet wine typically fermented and aged? Why?

A

In large, shallow Underground glass-lined concrete vets. Stainless steel is also used.

The idea is to keep the one as neutral as possible and then to age the one on the lees.

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17
Q

Is Malo common in muscadet?

A

No. To preserve the High acidity typical of the style.

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18
Q

How are some producers experimenting in Muscadet? What is the impact on the cost?

A

Skin contact
Fermentation in barrel
Amphora
Concrete eggs

All of these add to the cost of production and also cost of the wine.

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19
Q

Why is sur lie a technique which is highly typical of the pay nantais?

A

It is a way of filling out the body of what would otherwise be very light bodied wines.

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20
Q

What is sur lie? What are the rules?

A

After alcoholic fermentation is completed, one racking is allowed to remove the gross lees. After this, the wine remains in contact with the fine lees through the following winter and until bottling.

Must be bottled between first of March and 30 November of the year following harvest and in the winery in which they were made.

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21
Q

Other than filling out the body of the wine, what is the other effects of aging on the lees?

A

It also retains the freshness of the wine and may retain a small amount of carbon dioxide.

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22
Q

Name the four appellations in the pay nantais. What are their maximum yields?

A

Muscadet de Sèvre et Maine AOC
Muscadet AOC
Muscadet Coteaux de la Loire AOC
Muscadet Côtes de Grandlieu AOC

All our 55 hL/her including sur lie, except for Muscadet AOC which is 65 hL/ha but will rise to 70 hL/Ha in 2020

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23
Q

How do you the regulations of sur lie wines affect Negociants?

A

They can only buy grapes, must or bottled wine. They cant buy wines for them to age on lees.

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24
Q

What are the rules of Muscadet cru communaux? Name three of these cru.

A
  • The name of the area can be added to the label if the grapes are grown exclusively in that defined area.
  • Lower maximum yield at 45 hL/her
  • Wines have to be kept on the lees for 18 months (Le Pallet) or 24 months (Clisson, Gorges)
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25
Q

Why can’t muscadet cru communaux be labeled as sur lie?

A

Because the requirement for long lees aging means that they are bottled after the date required for sur lie

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26
Q

Describe the difference in style between Mudcadet and Muscadet cru communaux.

A

The wines are typically rounder and more complex with longer finishes.

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27
Q

What led to a decline in exports of Muscadet to the UK market?

A

The frost of 1991.
The winds were a huge success in the UK market in the 1980s. As a result, 13,000 Ha were planted. But the frost of 1991 saw production drop by 2/3.
This pushed prices up at a time when New World wines, especially Australian wines, were becoming popular.

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28
Q

What percentage of sale is through negotiations? Is it mostly small or big Negociants?

A

More than 50%

A lot of the small Negociants have been bought by a bigger companies like Castel, Grand Chais de France and Ackerman

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29
Q

What is the name of the professional body for the promotion of wines in the Loire? Which regions promote their wines through them?

A

InterLoire
Pays Nantais
Anjou-Saumur
Touraine

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30
Q

Which regions are in the middle Loire? What are the main grape varieties

A

Anjou-Saumur and Touraine.

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31
Q

What is the main white grape variety in the middle Loire? What style of wines does it make?

A

Chenin Blanc

Dry, off dry and sweet

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32
Q

What is the main grape variety for red wines in the middle Loire?

A

Cabernet Franc

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33
Q

What is a key white variety in Touraine?

A

Sauvignon Blanc

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34
Q

Discuss the Maritime influence on the growing environment in Anjou-Saumur and Touraine.

A

The moderating influence of the Atlantic ocean decreases progressively in AS and then T. In A S, the maritime effect is more marked. T has a continental climate with cold winters and warm summers but not as extreme as in the central Vineyards.

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35
Q

Discuss the rainfall in Anjou-Saumur and Touraine

A
  • adequate in both, around 700 mm.
  • falls throughout the year.
  • Spring rain can affect flowering and fruit set
  • regular summer rain increases disease pressure
  • rain late in the summer and early autumn can affect harvest.
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36
Q

Discuss the choice of sites for grape growing in Anjou-Saumur and Toursine for still wines versus Sparkling Wines.

A

The best exposed sites are generally used for still wines, as they need a greater level of ripeness then grapes for Sparkling.

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37
Q

Discuss the range of soils in the Anjou and Touraine. What are the overall keep properties.

A 
A wide range of soils:
Clay-limestone
Flint-clay
Sand
Gravel
Tuff

More schist and lime-stone in Anjou
More chalk in Touraine

Overall key properties include good drainage and water retention characteristics of lime stone elements.

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38
Q

What root stocks are often used in Anjou and Touraine? Why?

A

Fercal
Riparia Gloire de Montpellier

To protect the vines from chlorosis

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39
Q

Which grape variety needs to be picked in several passes through the Vineyard? Why?

A

Chenin Blanc

It ripens unevenly.

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40
Q

Why is machine harvesting not always an option for picking Chenin Blanc?

A

Because it ripens unevenly and it requires multiple passes through the Vineyard.

Also, when growers are seeking a wine with a high proportion of botrytis affected grapes, multiple passes through the vineyards and picking by hand are necessary.

This adds to the cost.

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41
Q

What is the dominant great variety in the middle Loire? What styles of wine does it produce?

A

Chenin Blanc

A wide range of styles.
Sparkling wine
Dry
Off dry
Sweet

Dry and off dry have medium intensity green apple and lemon, sometimes with a steely, smoky character, medium alcohol, noticeable hi acidity, often balanced with some residual sugar for an off dry style.

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42
Q

What happens to Cabernet Franc Wines if it is not ripened fully?

A

It can become excessively leafy

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43
Q

How can growers avoid Cabernet Franc tasting excessively Leafy?

A

Better canopy management:
Avoiding dense canopies
Leaf removal

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44
Q

Why are ones made from Cabernet Franc in the Loire Valley improving in quality?

A

A better understanding of canopy management with less dense canopies and using leaf removal
Along with warmer summers

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45
Q

Describe a typical Middle Loire Cabernet Franc.

A

Medium to pronounced intensity red fruit, red currant, raspberry, violet, can have leafy aromas, a light to medium body, medium tannins and high acidity.

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46
Q

With what grape variety is Cabernet Franc blended with in Touraine?

A

Cot (Malbec)

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47
Q

What types of wines are mostly made with Cabernet Franc in the Loire Valley?

A

Single variety red wines or as part of a blend for Rosé wine.

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48
Q

What is the variety Grolleau Noir mostly used for?

A

As a blending variety in rose Wines, especially Rose d’Anjou and Rose de Loire.

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49
Q

How is Gamay Noire usually made in the Loire? Where is it grown?

A

Typically made by carbonic maceration
Some is found in Anjou
Mostly grown in Touraine and in the central vineyards

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50
Q

Where does Cabernet Sauvignon perform best? Why? And what is it often blended with?

A

It performs best in temperate Anjou and only in the warmest sites.
It is late ripening.
For red wines it is often blended with Cabernet Franc. It is also used in roses blends.

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51
Q

How is Chenin Blanc typically made?

A

Fermented cool to mid range temperatures
Fermentation can last several months
Large old oak or stainless steel for fermentation
Malo is avoided
Wines aged in neutral containers not new oak
The aim is to retain primary fruit aromas and flavors.

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52
Q

How is Cabernet Franc typically made?

A

Crushed
Fermented in concrete or old wood vats to allow punch down and or pump overs
Many prefer to use ambient yeast
Typical to age in used oak barrels of a range of sizes
The aim is to retain primary fruit aromas and flavors
Some more expensive maybe aged in some new oak barrique

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53
Q

How is rose wine made?

A

Direct press
Short maceration is used in some roses
Wind making then proceeds as it would for white wine with short aging 3 to 4 months in neutral containers

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54
Q

Are there any generic appellations in the Loire? For example such as Bordeaux AOC?

A

No

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55
Q

How many regional appellations are there in the middle Loire? What are they?

A

Anjou AOC
Saumur AOC
Touraine AOC

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56
Q

What are the key Anjou appellations?

A

Anjou AOC

Anjou Village AOC

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57
Q

What styles of wine are made in Anjou AOC? What are the maximum yields? Grape varieties?

A

White 60 hL/half
Red 60 hL/half
Rose 67 hL/half
Resulting in someone’s of low flavor intensity

Whites must have a minimum of 80% Chenin Blanc

Reds must have a minimum of 70% of Cabernet Franc and/or Cabernet Sauvignon

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58
Q

What styles of wines are made in Anjou villages AOC?

A

Red wines only
Higher quality than Anjou AOC
Specifically designated areas within Anjou
Only Cabernet Franc and Cabernet Sauvignon
In practice mostly Cabernet Franc
Maximum yield 55 hL/Ha
Can only be released in September the year after harvest

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59
Q

Where is the Coteaux du Layon SOC located?

A

Within Anjou

Located on the slopes of Layon River which runs into the Loire

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60
Q

What style of one is made in Coteaux du Layon AOC?

A

Sweet ones made from botrytis affected Chenin Blanc
If botrytis fails to develop, the grapes can be dried on the vine
Maximum 35 hL/Ha
Minimum of 14% ABV

61
Q

What does the word “tries” refer to in Coteaux du Layon?

A

Multiple passes through the Vineyard to pick only botrytis affected grapes

62
Q

What are the high-quality sweet wine appellations located within the geographical area of Coteaux de Layon? What are their maximum yields and minimum alcohol?

A

Bonnezeaux AOC
25 hL/ha ha
15% ABV

Coteaux du Layon AOC Premier Cru Chaume
25 hL/Ha
16.5% ABV

Quarts de Chaume Grand Cru AOC
20 hL/ha ha
18% ABV

63
Q

What became the Loire’s first Grand Cru in 2019? And what became a premier cru?

A

Quarts de Chaume (GC)

Coteaux du Layon AOC Chaume (1er)

64
Q

Why are producers making higher volumes of dry wine?

A

Because the sweet ones have proved to be difficult to sell due to a generally low demand for sweet wines.

65
Q

What style of wine in Savennière AOC?

A

Small but prestigious appellation
Mainly fully dry wines made from Chenin Blanc
Very high acidity and often reach high levels of alcohol
Low yields so concentration and ripeness
Some producers now make the wines in a concentrated but slightly more fruity, approachable style due to improved Vineyard management and generally warmer weather
Maximum yield 50 50 hL/ha
Some producers creating premium cuvées using proportion of new oak

66
Q

Why is the Savennières AOC appellation prestigious and of high-quality?

A

South facing slopes
Low fertility, rocky schist soils
Low yields of 50 hL/ha
All means concentration and ripeness

67
Q

What are the two smaller AOC within the area of Savennières? Why are they have better quality?

A

Savennières La Roche aux Moines AOC
Coulée de Serrant AOC

They benefit from warm sites on slopes facing the Loire, resulting in ripe or fruit
They have lower maximum yield requirements of 30 hL/Ha for dry wines

68
Q

What are the rosé appellations within Anjou-Saumur?

A

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

69
Q

What are the maximum yields and grape varieties used in Rosé de Loire AOC?

A

Can be made from a range of varieties including Cabernet Franc, Cabernet Sauvignon, Gamay and Grolleau noir
Maximum yield is 60 hL/Ha
Wines are dry
Can also be produced outside of Anjou-Saumur but rarely is

70
Q

What are the maximum yields and grape varieties used in Rosé d’Anjou AOC?

A

Mainly made from Grolleau Noir though other options include the two Cabernets, cot and Gamay
Maximum yield is 65 hL/Ha
Typically, wines are medium pink orange in color although some lighter examples are being made
Typically medium dry and inexpensive to mid priced

71
Q

What are the maximum yields and grape varieties used in Canernet d’Anjou AOC?

A

Must be made from Cabernet Franc and Cabernet Sauvignon
Maximum yield is 60 hL/huh
Typically a deeper color than most rosé and medium dry

72
Q

Which of the three rosé appellations is the most popular in Anjou-Saumur?

A

Rosé d’Anjou AOC

73
Q

What are the key Saumur appellations?

A

Saumur AOC
Coteaux de Saumur AOC
Saumur-Champigny AOC

74
Q

What are the styles of wines, grape varieties, yields in Saumur AOC?

A

White, red and rose still wines and sparkling

White
Chenin Blanc
60 hL/ha

Reds
mostly from Cabernet Franc
57 hL/ha

Rosé
Cabernet Franc and Cabernet Sauvignon
57 hL/ha

Hence some wines with low intensity

75
Q

What are the styles of wines, grape varieties, yields in Coteaux de Saumur AOC?

A

Sweet wines
made from Chenin Blanc
with over ripe grapes with or without botrytis
Peaked in a number of passes through the Vineyard
35 hL/Ha
Wines are lusciously sweet, balanced by high acidity

76
Q

What are the styles of wines, grape varieties, yields in Saumur-Champigny AOC?

A

Red ones
Mostly from Cabernet Franc (Minimum of 85%)
Typically pale Ruby in color with medium to medium plus intensity
Red currant fruit, sometimes leafy aromas, medium alcohol, high acidity and medium tannin
Relatively high yields 57 hL/ha
Can be released as early as December of the year of the harvest
Most are intended to be drunk young for their primary fruit

77
Q

Which Saumur appellation became very successful in the bars and bistros of Paris from the 1970s onwards.

A

Saumur-Champigny AOC

78
Q

What are the soils in Saumur-Champigny AOC? Why is this valuable?

A

Soils with chalk, Flint and Clay

Offer a helpful combination of good drainage and water holding potential, which is valuable and dry.

79
Q

What are the key Touraine appellations?

A 
Touraine AOC
Touraine + sub-zone AOC (Touraine AOC Ambroise)
Vouvray AOC
Montlouis-sur-Loire AOC
Bourgueil AOC
St-Nicolas-de-Bourgueil AOC
Chinon AOC
80
Q

What are the styles of wines and grape varieties in Touraine AOC?

A

White, red, Rosé, sparkling

White
Sauvignon Blanc

Red
Cabernet Franc and cot. Gamay can have variety attached to name (Touraine AOC Gamay)

Rose
Wide range of varieties including the two Cabernets , cot, Gamay and Grolleau

81
Q

What does the appellation of Touraine with subzone allow when it comes to variety?

A

It allows differences between the varieties used, reflecting what is grown locally. For example, one of the sub zones might have white ones made from Chenin Blanc not Sauvignon Blanc based on what is grown there. (Like in Touraine AOC Amboise)

82
Q

What are the styles of wines, grape varieties, yields in Vouvray AOC?

A

Minimum 95% Chenin Blanc and are typically 100%
52 hL/ha
Dry, medium sweet, sweet, Sparkling

83
Q

Where are the best vineyards in Vouvray? Why?

A

On the slopes that overlooks the river, promoting ripening due to good sunlight interception with the river acting as a moderating influence on temperatures.

84
Q

What are the soil’s in Vouvray? What do they enable?

A

Flinty, clay and limestone over a tuff, enabling good drainage.

85
Q

Why do the Vouvray further away from the river not ripen as well?

A

The percentage of clay increases in the soil’s making them colder and inhibiting ripening.

86
Q

How often is dry Vouvray made? Demi-sec? Sweet?

A

Dry in every vintage
Demi sec in most years
Sweet is rarer

This is in contrast with Anjou were sweet wines can be made in almost every vintage.

87
Q

Where is the Montlouis-sur-Loire appellation?

A

It faces the Vouvray appellation from across the south bank of the river

88
Q

What are the styles of wines, grape varieties, yields in Montlouis-sur-Loire AOC?

A

Very similar wines to Vouvray
100% Chenin Blanc
Maximum yield 52 hL/Ha

89
Q

Why has MontLouis become a dynamic appellation, growing in popularity?

A

Because of an influx of newcomers over the past 30 years
This is in part due to vineyards being cheaper than in Vouvray
Used to be less well-known than vertebrae
Significant proportion of Estates run organically or bio dynamically

90
Q

What are the three important appellations for red wine in Touraine?

A

Bourgueil AOC
St-Nicolas-de-Bourgueil AOC
Chinon AOC

91
Q

What types of soil’s do the three red one appellations of Touraine have? What styles of wines do they make?

A

Sand
Gravel
Clay limestone

Grapes grown on sandy soils are said to produce the lightest Wines, which are the earliest to be ready to drink

Those from Clay limestone are said to be the most structured and long-lived

92
Q

What are the styles of wines, grape varieties, yields in Bourgueil AOC?

A

Specializes in red wine
Rosé wines also made
Mostly Cabernet Franc and only 10% of Cabernet Sauvignon is allowed
55 hL/Ha
Could result in wines of light flavor intensity, but many wines are of high-quality end of lower yields

93
Q

What are the styles of wines, grape varieties, in St-Nicolas-de-Bourgueil AOC?

A

Generally makes red wines from Cabernet Franc in a lighter style than Bourgueil AOC. the wines are similar in style and price to Saumur-Champigny AOC

94
Q

What are the styles of wines, grape varieties, yields in Chinon AOC?

A

Best known and best regarded for red wines
Some white wines from Chenin Blanc and rosé wines are also made
Main variety is Cabernet Franc and only 10% of Cabernet Sauvignon is allowed
55 hL/Ha
While this could result in Wines of low flavor intensity, many are of high-quality and at lower yields

95
Q

Describe the 2 distinct styles of Cabernet Franc-based wines. Why are they different? Cost involved?

A

Light and fruity ones that are made for early drinking have a short maceration on the skins of 6 to 8 days

More structured and powerful ones have a longer maceration period of 2 to 3 weeks

There is added cost to the more structured wines as they will usually only be released 2 years after harvest.

96
Q

Why can some Cabernet Franc wines age for 20 years or more? On what types of soil’s are these usually grown?

A

Very good flavor intensity of fruit
High acidity
Medium to medium plus tannins
Clay limestone soils

97
Q

When comparing Anjou-Saumur and Touraine, which of these produces the most rosé? Sparkling wine? White wine? Red wine?

A

Rosé
Anjou

Sparkling
Anjou-Saumur

White and Red
Touraine

98
Q

What is the central vineyards? Why is it called that?

A

The name given to the eight AOC that are the furthest east of the main grape growing areas of the Loire Valley.

Because they are situated roughly halfway between the river source and mouth.

99
Q

Which to AOC’s of the Central Vineyard’s are the most well known and have the most hectares under vine?

A

Sancerre AOC

Pouilly-Fumé AOC

100
Q

What is the climate of the central vineyards?

A

Continental climate

101
Q

What are the main grape varieties of the central vineyards?

A

Sauvignon Blanc

Pinot Noir

102
Q

What are the main climatic threats to grape growing in the Central Vineyard’s?

A

Spring Frost

Summer hail storms

103
Q

In terms of the natural environment, what leads to restrained flavors in the final wines in the central vineyards?

A

Long growing season day lengths compared to Bordeaux and even more so to Marlborough combined with low light intensity and low heat

104
Q

What is the rainfall in the Central Vineyard’s? How is this helpful? How is this a negative?

A

Surprisingly high for a continental region
750 mm per year
Reduces the chances of drought
Increases the threat from fungal disease is

105
Q

Why is Sauvignon Blanc suitable to be growing in call climate regions?

A

Because it is a late budding in relatively early ripening variety. It will also avoid autumn rains.

106
Q

Why is Sauvignon Blanc best growing on poor soil’s?

A

Because it is a vigorous variety

107
Q

Why does the canopy of Sauvignon Blanc have to be careful he managed?

A

It is a vigorous variety
To avoid shading which would lead to under ripe and overly green fruit flavors
To help with aeration and help against powdery mildew and botrytis

108
Q

Which diseases is Sauvignon Blanc prone to?

A

Powdery mildew
Botrytis bunch rot
Trunk diseases like Esca
And also eutypa die back if it is cordon trained

109
Q

In the Vineyard, what can affect the flavor profile of Sauvignon Blanc?

A

Row orientation
Canopy management
Picking date

Fruit grown in shady or conditions will result in more green pepper and grassy notes

Fruit grown with more sunlight will have more tropical fruit flavor

110
Q

What percentage of the Central Vineyard’s plantings are Sauvignon Blanc?

A

70%

111
Q

What percentage of plantings in the Central Vineyard’s are Pinot Noir?

A

20%

112
Q

Describe a typical Central Vineyards Pinot Noir.

A 
Medium Ruby in color
Light to medium intensity
Raspberry and strawberry fruit
Hi acidity
Medium alcohol
Typically mid priced to premium
113
Q

In comparison with the New World, what type of fermentation temperatures are used for white ones in the central vineyards? Why?

A

Slightly higher temperatures then in the New World. Upper part of cool to lowest part of mid range, rather than cool temperatures.

Four more restrained fruit expression than in the New World

114
Q

Malolactic conversion in the white ones of the central vineyards?

A

Often blocked. Some producers choose to allow it depending on the style and vintage

115
Q

Typical aging of white wines in the Central Vineyard The?

A

Higher quality ones may be aged in old oak tasks to fill out the body of the one.
Typically without the addition of new oak flavor

116
Q

Give an example of a producer in Sancerre which uses old oak and extensive Lee’s work. What type of wine does this produce?

A

François Cotat

Wines for a long aging

117
Q

What are the styles of wines, grape varieties, yields in Sancerre AOC?

A

White
Sauvignon Blanc only
65 hL/Ha

Red
Pinot Noir only
59 hL/Ha

Rosé
Pinot Noir only
63 hL/Ha

118
Q

Why did the white wines of Sancerre have sufficient flavor intensity if the yields are so high?

A

Because Sauvignon Blanc and produce ones with sufficient flavor intensity at high yields.

119
Q

Why do the Reds of Sancerre have light flavor intensity?

A

Because the yields are 63 hL/ha

Pinot noir needs low yield to produce one with flavor intensity, unlike Sauvignon Blanc

120
Q

Describe a typical white Sancerre.

A

Medium intensity aromas of grapefruit and gooseberry
Medium alcohol
High acidity
Rarely have new oak flavors
Good to outstanding
Mid priced to premium priced
A few super premium examples (François Cotat)

121
Q

What are the three types of soil in Sancerre?

A

Caillottes
Terres Blanches
Silex

122
Q

What soil in Sancerre produces fruit which is the most aromatic and wines which are first to be ready to drink and not made for aging?

A

Caillottes

123
Q

Which soil in Sancerre is made of the same limestone and mark which is found in Chablis?

A

Terre Blanches

124
Q

Which soil in Sancerre is found on the most famous vineyards and produces the most structured wines that need long maturation before they are ready to drink?

A

Terre Blanches

125
Q

Which soil in Sancerre is flinty and accumulates heat? What does this lead to in the style of wines they produce?

A

Silex
Accumulates heat and leads to early ripening
Fruit growing on these soil’s are said to produce winds with stony or smoky aromas

126
Q

What are the styles of wines, grape varieties, yields in Pouilly-Fumé AOC?

A

Sauvignon Blanc only
Same maximum yield as Sancerre
65 hL/Ha

127
Q

What is the difference in topography between Sancerre and the other appellations of the Central Vineyard’s? What does that lead to?

A

They are on flatter land

Much more prone to frost damage in the spring

128
Q

What types of soils are found in Pouilly-Fumé AOC?

A

The same range of soils as in Sancerre

129
Q

What is the difference in style between Pouilly-Fumé and Sancerre?

A

PF tends to be a little rounder and less aromatic than S and often needs a little more time (Six months to a year) In bottle to really start to show

130
Q

What are the styles of wines, grape varieties, yields in Reuilly AOC?

A

Same yields as Sancerre

White
Sauvignon Blanc only
65 hL/Ha

Red
Pinot noir only
59 hL/Ha

Rose
Pinot Gris and Pinot noir
63 hL/Ha

131
Q

What are the styles of wines, grape varieties, yields in Quincy AOC?

A

White wine only from Sauvignon Blanc
Minimum 90%
And Sauvignon Gris
65 hL/Ha which is the same as Sancerre

132
Q

What are the styles of wines, grape varieties, yields in Menetou-Salon AOC?

A

The same range of wines and maximum yields as Sancerre.

133
Q

Why are the vines in Menetou-Salon more prone to frost than Sancerre?

A

Because they are planted on gentle south facing slopes

134
Q

Is there currently a cru system in the appellations of the Central Vineyard’s?

A

No
However, individual Vineyard sites are growing in importance with more and more producers releasing wines from single vineyards

135
Q

Name a famous site/vineyard in the central vineyards

A

Les Monts Damnés
Les Belles Dames

Both are in Sancerre

136
Q

What type of business continues to be very important in the Loire?

A

Family owned businesses.

Many states trace with pride the number of generations in the family that have tended vines and made one.

137
Q

Why are there more and more French people from outside the Loire Valley choosing to make wines here?

A

They are choosing to change from working in large cities like Paris and opting to set up as one producers in the Loire

138
Q

How important our negotiations in the Loire Valley?

A

Very important
They sell 50% of all wine by volume
The top 10 Negociants account for 82% of all sales within the negotiation sector

139
Q

What percentage is sold by Estates?

A

41%

140
Q

What percentage is sold by co-ops?

A

Under 10%

141
Q

How is the distinction between negotiations and Estate becoming somewhat blurred over the last 20 years?

A

Negociants have increasingly opted to vinify their own wines themselves rather than relying mainly on buying finished wine.

The large Negociants companies have wineries spread across the Loire (from Pays Nantais to Central Vineyards)

Some negotiations have also bought prestige Estates

An increasing number of family Estates has a Negociants side to their business to

142
Q

What has led to more family Estates having a negotiation side to their business in recent years?

A

Because of the recent frosts and hail damage, which have severely reduced their crops, so buying and grapes, juice or wine can be a way of keeping their clients and avoiding severe financial problems.

143
Q

What is the largest channel in France for wine sales?

A

The specialist one retail and hospitality sector which represents just under 44% of all sales by volume

Followed by supermarkets at 36%

144
Q

What percentage is exported? Top markets?

A

20%

US, UK and Germany

145
Q

Which area of the Loire Valley outperforms all the other still wine regions in the Loire by both volume and value on the export market?

A

Sancerre

146
Q

What group was founded by Nicolas Joly?

A

The Renaissance des appellations/return to Terroir

It is now a worldwide group of biodynamic producers but with more producers in the Loire than in any other reason

147
Q

Is the total production of certified organic ones above or below the French average? Why?

A

Below

Not surprising given the cool and damp climate

148
Q

What types of wines are often produced as Vin de France?

A

Natural wines

WSET Diploma (17 decks)

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