D3.C7. The Rhone Valley Flashcards
1
Q
What is the difference between northern and southern Rhone in terms of climate and the grapes that are produced?
A
- Northern Rhône being continental in
climate and predominantly planted with Syrah - Southern Rhône has a Mediterranean
climate and is planted with several significant varieties, especially Grenache Noir, Syrah,
Cinsaut and Mourvèdre
2
Q
What is the difference between northern and southern Rhone in terms of area under vine?
A
- Northern Rhone: 4.000 ha
- Southern Rhone: 66.000 ha
3
Q
What is the difference between northern and southern Rhone in terms of location of the vineyards in relation with the Rhone river?
A
- Northern appellations are close to the river, with vines planted on slopes above the river itself, creating a range of aspects depending on the course of the river
- Southern vineyards are at considerable distances from the river
4
Q
What is the difference between northern and southern Rhone in terms of appellations?
A
- The north is mainly made up of several clearly defined AOCs (known as cru)
- South has bothindividual AOCs, for example, Châteauneuf-du-Pape, while also providing large volumes of basic Côtes du Rhône AOC and IGP wine
5
Q
The appellations Côtes du Rhône AOC and Côtes du Rhône Villages AOC together produce around how many per cent of all wine produced in the Rhône as a whole?
A
60%
6
Q
What are the percentages of red, rosé and white AOC wines produced in Rhone?
A
Red: 74%
Rosé: 16%
White: 10%
7
Q
Why does Syrah need careful training and tying?
A
To protect it from the Mistral wind.
8
Q
On the steep slopes of the top northern Rhône appellations, how is Syrah tied?
A
Individual plants are often tied to one or two poles as trellising is not possible, adding to cost
9
Q
Syrah is susceptible to which diseases?
A
- Mites
- Botrytis bunch rot
- Syrah decline which the leaves turn red and the graft point breaks up and the vine dies
10
Q
Tasting notes for a Northern Rhone Yyrah.
A
- Deep ruby in colour
- Medium to pronounced intensity aromas and flavours of violet, plum (red plum in cooler years and sites, black plum in warmer years and sites), blackberrywith black pepper and herbal notes
- Acidity and tannins range from medium to high
11
Q
What does Syrah add to Southern Rhone blends?
A
Structure, fruit and color
12
Q
Why is Grenache Noir is very suitable to be trained as a bush vine?
A
Because of its upright growth
13
Q
What are the viticultural properties of Grenache Noir?
A
- It ripens late and therefore can be affected by early autumn rains
- It does well on dry, low fertility soils
- It has good drought resistance
- It is prone to coulure, fungal diseases downy mildew, phomopsis and botrytis bunch rot, also prone to bacterial necrosis or bacterial blight
- It can accumulate high sugar levels quickly, which can be an issue in dry wines but makes it very suitable for producing Vin Doux Naturel
14
Q
What does Grenache Noir add to Southern Rhone Blends?
A
- Pale ruby colour
- Ripe red fruit (strawberry, red plum, red cherry), spicy and herbal notes
- High alcohol
- Low to medium tannins
- Low acidity
and low acidity.
15
Q
What are the viticultural properties of Mourvèdre?
A
- It is a late budding and late ripening variety that only thrives in warm to hot climates
- It is not drought resistant but requires small but regular amounts of water
- Best pruned short and can be grown either with a cordon system or on bush vines
- It produces low yields
- It is prone to mites, leafhoppers and sour rot
16
Q
What is the important measure that has to be taken during the vinification process of Mourvèdre?
A
It is strongly prone to reduction and therefore care has to be taken to make sure the must has adequate access to oxygen
17
Q
What does Mourvèdre contribute to Southern Rhone blends?
A
- Deep ruby colour
- Intense aromas of blackberries, blueberries and violets
- High alcohol
- High, firm tannins
18
Q
What are the viticultural properties of Cinsault?
A
- It is a late-budding and high-yielding variety
- It has good drought and heat resistance
- To produce the highest quality wine, yields must be restricted
- If grown on soils with excessive lime it is can suffer from chlorosis
- Prone to esca, eutypa, mites and grape moths
19
Q
What does Cinsault contribute to Southern Rhone blends?
A
- Light ruby colour
- Medium to medium (+) intense aromas of fresh red fruit (raspberry, red cherry)
- High alcohol
- Low to medium tannins
20
Q
What are the viticultural properties of Viognier?
A
- It is an early budding white variety and therefore prone to spring frost
- Normally grown on a trellis or on poles to prevent wind damage
- Yields tend to be low and unpredictable due to poor flowering and fruit set (coulure) reducing returns
- Picking must be judged very accurately as the fruit needs to be fully ripe to have its typical pronounced aromas
- Fruit needs to be fully ripe to have its typical pronounced aromas
- if the grapes are left too long, they lose flavour and acidity, and rapidly gain sugar, resulting in
unbalanced wines that lack flavour
21
Q
Tasting notes for a Northern Rhone Viognier
A
- Medium lemon in colour
- Pronounced aromas and flavours of
honeysuckle, apricot and peach, - Medium to high alcohol
- Low acidity
22
Q
What are the viticultural properties of Marsanne?
A
- Late-budding white variety (helping it to avoid spring frosts)
- Vigorous and productive
- Yields must be kept low to reduce the amount of fruit being ripened
- Performs best on stony and low fertility soils so does well on the slopes of the northern Rhône Valley
- Prone to powdery mildew, mites and botrytis bunch rot
23
Q
Tasting notes for Marsanne
A
- Medium lemon in colour, sometimes gold
- Low intensity honeysuckle, lemon and apricot fruit, an oily texture
- Medium acidity
- Full bodied
- Medium to high alcohol
24
Q
What are the viticultural properties of Roussanne?
A
- Late budding white variety that grows best on low fertility, well-drained soils
- Poor resistance to wind and therefore sites must be chosen carefully
- Susceptible to coulure and very susceptible to powdery mildew, botrytis bunch rot and mites
- It is more difficult to grow successfully than Marsanne and therefore less commonly grown in the Rhône Valley
25
Tasting notes for Roussanne
- Medium lemon in colour, sometimes gold
- Medium to medium (+) intensity aromatics of pear with herbal notes
- Medium to medium (+) acidity
- Medium to high alcohol
26
How is Roussanne different than Marsanne?
Roussanne is similar in colour and structure to Marsanne but the wines tend to age quicker
27
Is Roussanne usually used to produce varietal wines
it is normally blended with other varieties, especially Marsanne in the northern Rhône and Clairette and Grenache Blanc in the southern Rhône, though single varietal wines are made in both
28
What are the viticultural properties of Grenache Blanc?
- Relatively early budding, but this is only occasionally a problem with spring frost as it is mainly grown in the mild south of France and in Spain
- It has good wind resistance
- In the Rhône it is grown almost exclusively
in the southern part, where its tendency to reach high potential alcohol levels is a benefit where it is mainly used to produce dry white blends and also a little Vins Doux Naturels
29
Tasting notes for Grenache Blanc
- Low intensity ripe green fruit and some floral notes,
- High alcohol
- Low acidity.
30
What are the viticultural properties of Clairette?
- It is a vigorous variety
- It grows well in low fertility, dry soils and is therefore well suited to the southern Rhône and its low rainfall
- To contain the vigour, it needs to be pruned short and excessive buds removed
- Grows very upright and has the advantage of being relatively wind resistant without staking
- Ripens late and therefore can be prone to early autumn rains
31
What is the important measure that has to be taken during the vinification process of Clairette?
It needs careful handling in the winery as it oxidises easily
32
What does Clairette adds to Suthern Rhone blends?
- Adds freshness and fruit, with white flower, fennel, apple and grapefruit notes
- High alcohol
- Low to medium (–) acidity
33
What are the traditional preferred vessels for fermentation and maturation in Rhone Valley?
- Concrete vats for fermentation (though stainless steel and large wooden vessels are also in use)
- Small and large wooden vessels for maturation
34
What are the preferred vessels for fermentation and maturation of Grenache Noir? Why?
Grenache Noir is prone to oxidation and premature loss of colour if it is exposed to too much oxygen and therefore is typically
fermented and aged in concrete vats or stainless steel tanks
35
What are the preferred vessels for maturation of Syrah? Why?
Syrah is prone to reduction and therefore has to be pumped over more often and is often aged in oak to provide gentle oxidation, adding to cost
36
Are new French barriques used for the maturation of Syrah in Rhone?
Some high-quality producers in the northern Rhône use a proportion of new French oak barriques but it is less prevalent than in the 1990s.
37
What are the winemaking choices for the production of red, cru-level wines in Rhone Valley?
- Grapes are harvested by hand and transported in small crates
- Grapes may be destemmed, chilled and cold soaked for 1–3 days to extract colour
- Alternatively, grapes may be left as whole bunches (or partially destemmed) and vinified
as such, to promote more intense aromatics
- Fermentation is carried out in stainless steel, large concrete tanks or open top wooden fermenters
- Either cultured or ambient yeasts can be used
- Fermentation is generally at warm temperatures to enhance extraction
- Maceration on the skins may last for 20–30 days with punch-downs, pump-overs or rack and return
- A period of maturation before bottling, likely 12–24 months, is common with large oak vessels used for Grenache Noir and small barrels for Syrah and Mourvèdre, typically with a proportion of 20–30 per cent new
38
What are the winemaking choices for the production of inexpensive high-volume red wines in Rhone Valley?
- Harvesting by machine
- Hand picking and carbonic maceration is an optionfor some to enhance colour and fruit intensity and produce wines with low tannins (early drinking)
- Large producers may use flash détente or thermovinification to gain a low-tannin, fruity style quickly
- Cultured yeasts will typically be used to ensure quick, reliable fermentation to dryness
- Fermentation may occur at mid-range temperatures to retain fruit flavours and avoid the extraction of high levels of tannin
- Maceration times may be kept short
- Wines may be stored in stainless steel for a few months before bottling
39
What are the winemaking choices for the production of rosé wines in Rhone Valley?
- Typically made through a short maceration, where the grapes are pressed after cold maceration on the skins for 12–48 hours
- Fermentation is then completed as for a white wine
- The wines are typically aged in oak or concrete large vats or stainless steel though some producers will age some top wines in old small oak barrels to add texture
40
What are the winemaking choices for the production of white wines in Rhone Valley?
- Fermentation at mid-range temperatures to retain fruit
- Malolactic conversion is sometimes avoided to retain natural acidity
- Most wines are aged in large old oak or stainless-steel vessels
- Natural full body of the white Rhône varieties means that lees stirring is sometimes avoided, though some do stir the lees for a yet fuller-bodied style (e.g. M. Chapoutier’s Hermitage)
- Some wines are matured in oak, adding a layer of complexity and occasionally also
fermented in oak for better fruit-oak integration (adding cost)
41
What is the climate of Northern Rhone
Northern Rhone has moderate continental climate with cold winters, warm summers and
adequate rainfall falling mainly in the autumn and the winter
42
What are the advantages of cold Mistral wind?
- Reduces the incidence of fungal disease
- Decreases vine vigour and leads to lower yields and higher concentration in the wines
43
What are the disadvantages of cold Mistral wind?
- It can damage the vine
- It lowers the production
44
What is the distance between the most northerly and southerly vineyards in Northern Rhone? How does this affect the crop quality?
- It is over 65 kilometres (40 miles)
- It result in better ripening in the southern part of the region
45
Why are the better vineyards located on steep slopes in Northern Rhone?
- To increase the interception of sunlight
- To promote better drainage
- However, most work has to be done by hand, raising cost
46
What is the location and aspect of vineyards in Cote Rotie?
The vineyards are on steep slopes, often terraced, that mostly face east and south-east, making for high sunlight interception and are sheltered from the winds from the north
47
Which environmental and climatic factors enables fully ripe grapes in Cote Rotie?
- The high levels of sunlight and heat
- Rapid drainage
- Poor, stony soils
48
What is the preferred vine training method in Cote Rotie?
Individual vines are single- or double-Guyot trained and are tied to one or two poles (known locally as échalas)
49
Which persons revived Cote Rotie Appellation after the plantings in the appellation had shrunk to just 70 ha in the early 1970s
- Etienne Guigal and his son Marcel, and their single-vineyard Côte-Rôties (initially La Mouline and La Landonne)
- Robert Parker who gave high scores to these wines
50
Which grapes are allowed in Cote Rotie
All wines are red and made from Syrah, with up to 20 per cent of Viognier permitted (in practice, often zero and normally no more than 8 per cent)
51
How are the Syrah vines propagated in Cote Rotie?
By mass selection
52
Which rootstock is preferred in Cote Rotie? Why?
- Rootstock 3309
- It is regarded as being relatively productive and the vines produce grapes with a good depth of colour
53
What is the planting density in Cote Rotie?
10,000 vines per hectare, creating competition between the vines, reducing yields and producing concentrated fruit in the wines
54
What is the maximum allowed yield in Cote Rotie?
40 hL/ha.
55
What are the winemaking choices for the production of Cote Rotie?
- When both grape varieties are used, they must be co-fermented
- Winemaking emphasises the aromatic potential of the wines
- Most choosing to destem and then cold soak the
fruit, but usage of a percentage of stems in the ferments is increasingly common
- Warm fermentation temperatures are typical, for full extraction
- Natural yeasts are frequently used (for greater perceived terroir expression)
- Malolactic fermentation takes place in cask
- Maturation is either in small barrels (usually 225 L barriques, on the model of Guigal’s single-vineyard wines) or in larger wooden vessels, with demi-muids of 500–600 L being favoured by many for less overt oak notes in young
wines
56
Which environmental and climatic factors enables fully ripe grapes in Condrieu?
- The river turns southwest at this point, meaning the vineyards are often south-facing
- Vines are grown on steep, low fertility, rocky slopes, often in terraced vineyards, with constant challenges from soil erosion and wind
57
What is the single state AOC appellation within Condrieu?
Château-Grillet AOC, which created the reputation of Viognier (some of it domaine-bottled from the
1830s onwards)
58
What are the winemaking choices for the production of Condrieu?
- Most Condrieu is fermented in stainless steel or large wooden vessels
- Few producers using the more expensive, small barrel, that produces wines with enhanced texture and flavour
- Producers can choose whether or not to allow malolactic conversion to take place, depending on the vintage but is normally carried out
- Wines typically aged on the lees for 10–12 months often with lees stirring
59
What is the change made on Saint Joseph Appellation in 1994?
It was extended in 1994, which included some sites not on hillsides that normally produce lower quality wines. However confidence within the appellation has grown and today the debate is whether to reduce the appellation and limit it to hillside slopes only
60
Which producers have done much to raise the prestige of the Saint Joseph appellation?
- Jean-Louis Chave
- Domaine Gonon
61
Which grapes are permitted in Saint Joseph?
- Syrah
- Marsanne
- Roussanne
62
Red wines constitute how much percent of the wines produced in Saint Joseph?
90%
63
What is the maximum yield in Saint Joseph?
40 hL/ha
64
What is the allowed percentage of Marsanne and Roussanne in red Saint Joseph?
10%, but in practice it is rare to include white grapes
65
What are the vessels of choice for fermentation and maturation in Saint Joseph?
- Stainless steel and large wooden tanks are the most common fermentation vessels
- Ageing is generally in larger wood tanks or large barrels and occasionally barriques
66
What is the quality and price range of Saint-Joseph wines?
It covers a wide range from good wines at mid-price to very good to outstanding wines at premium and super- premium prices.
67
Where does the name "Hermitage" originate?
It is named after the twelfth century crusader and latterly hermit, Gaspard de Stérimberg
68
What is the size of Hermitage?
137 ha, virtually all planted (1/3 for white wine production)
69
Which environmental and climatic factors result in wines of pronounced flavour intensity, high tannins in red wines and longevity in Hermitage?
- On the left bank of the river as it flows south, the appellation is a south-facing slope, catching the sun and having protection from cold winds
- Hot, dry vineyards with thin, stony soils
- Many producers have old vines, giving low yields and highly concentrated wines
70
Where are the most famous climats for Syrah in Hermitage?
They are at the western end of the hill that records the highest temperatures (e.g. Le Méal)
71
What are the maximum yields for red and white Hermitage?
- 40 hl/ha for reds
- 45 hl/ha for whites
- Seldom achieved
72
What are the winemaking choices for the production of red Hermitage?
- Red winemaking is traditional
- A proportion of stems is often included in ripe vintages for maximum extraction of flavour and tannins
- Lengthy oak ageing (typically 12–18 months)
- A proportion of new oak is common but not always used and medium to large wooden vessels are common
73
What are the winemaking choices for the production of white Hermitage?
- White wines are typically a blend of a majority of Marsanne with some Roussanne or pure Marsanne
- Fermentation is either in old wood vats, new or old oak barrels or in stainless steel
- Maturation takes place in oak, with a minority proportion being new, or stainless steel depending on the style preferred by producers
- Wines typically aged on the lees for10–12 months
74
What is the result of long bottle aging for white Hermitage?
Theys can develop rich, creamy and nutty flavours with outstanding complexity
75
What is Vin de Paille?
It is a sweet wine made by drying the grapes off the vine, produced rarely in very ripe years
76
Which négociant houses, co-operatives and Domains dominate the holdings in Hermitage?
- Négociants Chapoutier and Jaboulet
- Co-operatives Cave de Tain
- Domaine Jean-Louis Chave
77
What is the major difference between Chapoutier and Chave in terms of winemaking practices?
While Chapoutier has pioneered an approach focusing
on individual parcels, Chave is a long-standing supporter of blending across the appellation
78
What is the difference between north and the south sectors of Crozes- Hermitage in terms of climate?
- The north sector of the AOC has a continental climate, with marked Alpine influences; it can be extremely cold in winter, with a strong influence from the Mistral. It has a long growing season, high diurnal range, resulting in wines of moderate sugar accumulation and retained acidity
- The southern sector is more temperate, although there can be heavy rainfall in the late autumn and through the
winter
79
What is the difference between Crozes-Hermitage and Hermitage in terms of soil properties?
The soils in Crozes-Hermitage are deeper and more fertile than in neighbouring Hermitage so wines have lower concentration, though the maximum yield is restricted
to 45 hL/ha
80
What is the quality and price range of Crozes-Hermitage wines?
Although much of the appellation produces mid-priced good to very good wines, there are also a number of
premium-priced, high-quality wines, pioneered by Jaboulet’s Domaine de Thalabert
81
What are the winemaking choices for the production of red Crozes-Hermitage?
- Carbonic and semi-carbonic maceration can be used but today this is rare
- Traditional fermentation on the skins is common in wines intended to be aged
- Destemming is widely practiced
- Fermentation mainly in concrete tanks or stainless steel
- Maturation in concrete tanks or stainless steel or large oak vessels
- Wines are made for early drinking with medium tannins
82
What are the winemaking choices for the production of white Crozes-Hermitage?
- The whites make up 9 per cent of the production
- Made from Marsanne and Roussanne
- Top examples of white wines will be aged in old wood, and occasionally a proportion of new barrels
83
What is the quality and price range of white Crozes-Hermitage wines?
Good to very good in quality and mid-pricedto premium, with some outstanding wines
84
Which environmental and climatic factors that affect ripening of Syrah in Cornas?
- Warm Mediterranean climate
- Natural south and east facing amphitheatre with some steep slopes which provides good protection from cold winds (first Syrah to be picked in the northern Rhône)
85
What are the AOC stipulations for Cornas?
- Must be from 100 per cent Syrah
- Maximum yield is restricted to 40 hL/ha
86
What are the significant producers in Cornas?
- Domaine Alain Voge
- Domaine Vincent Paris
- Domaine Auguste Clape
87
Which environmental and climatic factors that affect Saint-Péray AOC
- It has with a slightly cooler climate than its immediate neighbours
- It is devoted to white wines grown on limestone and granitic soils ensuring good water-holding capacity and drainage
88
Which grapes are allowed in Saint-Péray AOC?
- Marsanne (mostly)
- Roussanne
89
What is the maximum permitted yield in Saint-Péray AOC?
45hL/ha
90
What are the winemaking choices for the production of Saint-Péray?
- Wines are fermented in stainless steel or in oak barrels and aged in the same or in large old oak vessels
- Higher quality wines are typically aged on the lees for 10–12 months. Some producers choose to stir the lees to add body to the wines
- Traditional method sparkling wine is made from the same varieties, though it is increasingly rare
91
What is the quality and price range of Saint-Péray?
Good to very good in quality and mid- to premium priced
92
What is Collines Rhodaniennes IGP?
- This category (‘hills of the Rhône’) is used for red, white and rosé wines made from grapes grown outside of the AOCs in the northern Rhône
- Higher yields are allowed (maximum 80 hL/ ha)
- It allows producers to make wines from other grape varieties
- Typically mid to premium priced
93
How is the climate of southern Rhone?
- It is warm, Mediterranean climate with mild winters and very warm, dry summers
- Rainfall is adequate for grape growing
- Drought is an increasing problem in some summers (Irrigation is permitted if drought is severe within strict rules)
94
How is the landscape different in southern Rhone, when compared with northern Rhone? What is its implication on viticultural practices?
- The land is flatter here therefore there is little
protection from the Mistral wind
- Low bush- trained vines are common for suitable
varieties, especially for the Grenache Noir, the most planted variety in the south
- Syrah is usually grown tied to wires on trellises to give it protection from the wind
95
What is the hierarchy of appellations in southern Rhone?
- Côtes du Rhône AOC
- Côtes du Rhône Villages AOC
- Côtes du Rhône Villages AOC + named village
- Crus
96
What are the appellations outside the hierarchy in southern Rhone?
- Ventoux
- Luberon
- Costieres de Nimes
- Gringan Les-Adhemar
97
Which of the southern Rhone appellations is different than the rest in terms of stipulation of the principal varieties and minimum percentages to be used?
Châteauneuf-du-Pape AOC. There is no stipulation of principal varieties and minimum percentages to be
used, it is possible to make single varietal wines
98
What does the AOC regulations in Southern Rhone determine?
- Distinguish between principal, complementary and other permitted varieties
- State the total minimum proportion of principal (and, where applicable, complementary) varieties which must be used
- Some AOCs distinguish between a minimum percentage
of a variety in the vineyard and in the final blend, giving the producer some flexibility
99
Why do vast majority of the wines to produce Cotes du Rhone come from southern Rhone?
In the north producers can usually sell their wines under more valuable appellations
100
What is the ranking of Cotes du Rhone AOC in France AOCs in terms of hectares planted?
It is the second largest appellation by hectares planted in France, after Bordeaux AOC
101
What are the stipulations of Cotes du Rhone AOC for red and rosé wines?
- Maximum yield is 51hL/ha
- Principal varieties: Grenache Noir, Mourvèdre, Syrah
- Other permitted varieties: Carignan and Cinsault and others
- Principal varieties must make a minimum of 60 per cent of the volume of the final blend
- Grenache Noir must be a minimum of 30 per
cent and combination of Mourvèdre and Syrah a minimum of 20 per cent
102
What are the stipulations of Cotes du Rhone AOC for white wines?
- Maximum yield is 51hL/ha
- Principal varieties:Bourboulenc, Clairette, Grenache Blanc, Marsanne, Roussanne, Viognier
- Other permitted varieties: Piquepoul Blanc and others
- Principal varieties must make up 80 per cent of the final blend
103
What are the stipulations of Cotes du Rhone Villages AOC for red wines?
- It has similar rules with Cotes du Rhone AOC but requires the final blend to have a minimum of 66 per cent of at least two of the three principal varieties and must include Grenache Noir
- Maximum yields are 44 hL/ha for Côtes du Rhône Villages AOC and 41 hL/ha for 41 hL/ha for Côtes du Rhône Villages AOC + named village
104
What are the maximum yields for southern Rhone crus?
- 35 hL/ha in Châteauneuf-du-Pape
- 36–38 hL/ha in the red wines of the other villages
105
Tasting notes for red Côtes du Rhône AOC wines
- Medium ruby colour
- Medium intensity red plum and blackberry fruit, no oak flavours
- Medium acidity
- Medium tannin (or low tannin if made by carbonic maceration)
- Medium alcohol
106
What is the quality and price range of red Côtes du Rhône AOC wines?
Good quality and inexpensive in price
107
What are the moderating factors which extends the period of maturation and increases the flavour in the resulting wines in Gigondas?
- Elevations up to 600m
- Shading by the Dentelles de Montmirail mountains, reducing the temperature in the mornings
- Cooling effects of Mistral
108
What are the stipulations for the final blend in Gigondas?
Final blend here is based on the principal variety
Grenache Noir (at least 50 per cent) and at least one of Syrah or Mourvèdre
109
Compare Vacqueyras with Gigondas in terms of altitude
Vacqueyras is not quite as high as Gigondas, rising to 440 m, giving diurnal variation but not threatening ripeness in cooler years
110
What are the stipulations for the final blend in Vacqueyras?
- Final blend here is based on the principal variety
Grenache Noir (at least 50 per cent) and at least one of Syrah or Mourvèdre
- Small amounts of white and rosé wine are made within the AOC
111
What is the quality and price range of wines from Gigondas and Vacqueyras?
Good to very good in quality and mid- to premium priced
112
Which grape varieties are usually used to produce Vinsobres AOC?
- Grenache Noir (most dominant)
- In recent decades, more Syrah has been planted and grown, contributing flavour intensity, structure and colour
- Mourvedre
- Some older plots of Carignan and Cinsaut are increasingly valued for their high-quality fruit
113
Where are the vineyards located in Vinsobres?
The vineyards are on south and south-east facing slopes of 200–500 m, resulting in good sunlight interception, good drainage and some protection from the Mistral
114
What are the stipulations for the final blend in Vinsobres AOC?
- Exclusively red
- The final blend here is based on principal variety
Grenache Noir (at least 50 per cent) and at least one of Syrah or Mourvèdre
115
What is the quality and price range of wines from Vinsobres and other more recent crus?
Good to very good in quality and mid- to premium priced, though with more mid-priced than premium priced wines
116
What kinds of wines are produced in Rasteau AOC?
- Red wines
- Small amount of Vin Doux Naturel
117
What are the stipulations for the final blend in Rasteau AOC?
The final blend here is based on principal variety Grenache
Noir (at least 50 per cent) and at least one of Syrah or Mourvèdre
118
What are the factors enabling production of ripe, full-bodied wines in Rasteau AOC?
Vines are planted on low south-facing slopes (100 m) in a warm enclave, sheltered from the Mistral
119
What are the preferred vessels for fermentation and ageing in Rasteau AOC?
- Most of the wine is fermented in large vats, especially concrete, and matured in large oak vessels
- Some higher quality Syrah is aged in small barrels, at additional cost
120
What is the quality and price range of wines from Rasteau AOC?
Good to very good in quality and mid- to premium priced
121
What style of red wines are produced in Cairrane AOC?
Fruity and approachable style
122
What are the stipulations for the final blend in Cairrane AOC?
The final blend here is based on principal variety Grenache Noir (at least 40 per cent, lower than the preceding
AOCs) and at least one of Syrah or Mourvèdre
123
What kind wines are produced in Beaumes-de-Venise besides Vin Doux Naturel?
Unfortified still red wine
124
Which geographical factors affect the ripening in Beaumes-de-Venise AOC?
Most of the vineyards are on slopes, some slightly shaded by the Dentelles de Montmirail
125
What are the stipulations for the final blend in Beaumes-de-Venise AOC?
The final red blend here is based on principal variety Grenache Noir which with Syrah must together must make up 50 per cent of the blend
126
What is the importance of Chateauneuf-du-Pape in France's history of wine?
In 1923 Baron du Roy of Château Fortia drew up a set of rules, the prototype for the first AOC in France
127
What are the stipulations for Chateuneuf-du-Pape AOC?
- The rules delimited the region where the grapes had to be grown
- 13 grape varieties (18 if you count the colour variants of five of them) can be used
- Minimum alcohol level of 12.5 per cent abv
without chaptalisation
- The appellation allows red and white wines to be made (More than 90 per cent of the wine produced is red and the rest white)
- Grapes must be picked by hand
128
Today which varieties are used to produce red and white Chateaneuf-du-Pape?
Red: Grenache Noir with Mourvèdre and Syrah
White: Grenache Blanc, Clairette, Bourboulenc and Roussanne (Marsanne and Viognier, two major white varieties of the Northern Rhône, are not permitted for AOC wines)
129
What does Mourvedre add to Chateauneuf-du-Pape?
Intense black fruit. It can only succeed where there is sufficient moisture in the soil
130
What kinds of soils are there in Chateauneuf-du-Pape?
- Limestone, clay, sandstone and sandy soils,
131
Which kind of soil is advantageous in Chateauneuf-du-Pape AOC?
Clay content being particularly helpful in its water-holding capacity in a region with dry summers
132
What kinds of soils are highly suitable for growing vines and for reducing vegetative growth leading to smaller crops of ripe
grapes in Chateauneuf-du-Pape?
Low fertility and generally fast-draining soils
133
What are the average yields in Chateauneuf-du-Pape AOC?
Under 30 hL/ha
134
What is the importance of galets roulés?
They radiate heat at night but it is less so now as a warming climate is contributing to high sugar levels
135
What is the aim of blending across the lieux-dits and soil types in Chateauneuf-du-Pape?
To add complexity and to create volumes that are commercially viable
136
What is the difference between the grapes grown on sandy soils and the soil with large pebbles?
Wines from grapes grown on sandy soils are finer and lighter in style than the more structured wines from grapes grown on soil with the large pebbles
137
Tasting notes for red Chateauneuf-du-Pape
- Medium ruby in colour
- Medium (+) to pronounced intensity
of ripe red plum and blackberry fruit with spice notes and sometimes new oak notes
- Medium acidity
- High alcohol
- Medium (–) to high tannins
138
What is the quality and price range of wines of Chateauneuf-du-Pape?
Because of the size of the appellation and the
number of producers there is a range of quality but the majority are good to outstanding in quality and mid-priced to super-premium
139
Which vessels are used to ferment and mature white Chateauneuf-du-Pape?
- Some high quality wines may be fermented in oak barrels while others prefer to preserve freshness and primary fruit character
- Wines are matured either in tanks or oak barrels, occasionally with a proportion of new oak
140
What is the recent trend for white Chateauneuf-du-Pape?
To make the wines lighter, more floral and fresher in style
141
What kind of wines can be produced in Lirac AOC?
Red, rosé and white
142
What are the principal grape varieties for producing red Lirac?
- Grenache Noir
- Mourvedre
- Syrah
- Cinsaut
- Which together must make up a minimum of 90 per cent of the final blend
143
Which climatic and geographic properties of Lirac make for good conditions for growing and ripening grapes?
High sunlight hours and well-drained, infertile soils
144
Name a significant producer in Lirac AOC?
Domaine de la Mordorée
145
Why is Tavel AOC unique in the Rhone Valley?
Because it is dedicated solely to rosé wines
146
What are the stipulations for Tavel AOC?
- 12 principal grape varieties (black and white) can be used
- The final blend must include Grenache Noir
- None of the principal varieties may contribute more than 60 per cent, with the rest being made up from the allowed 12 varieties
- Maximum yield is 46 hL/ha
147
Tasting notes for Tavel AOC?
- Medium intensity pink-orange in colour (much darker than most other rosés)
- Medium to medium (+) intensity of strawberry and raspberry fruit
- Medium (+) to full body
- Medium alcohol but at the top end of that band (e.g. 13.5% abv)
148
What is the quality and price range of wines of Tavel AOC?
Good to very good in quality and mid-priced to premium in price
149
What is the reputation of Tavel rosé?
Tavel rosé had a very high reputation as France’s best rosé and a wine well suited to gastronomy. Some Tavel producers have made paler wines (like rosé makers around the
world) but the classic deeper colour remains the usual style
