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WSET 4 D3 by Sarp Sarac > D3.C8. South France > Flashcards

D3.C8. South France Flashcards

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1
Q

What is the area under vine in South France?

A

240,000 ha (220,000 ha in Languedoc)

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2
Q

What are the common properties of the three regions in South France?

A
  • Low yields for AOC wines (Languedoc-Roussillon had the lowest yields of all French regions, roughly half that of Champagne or Alsace)
  • Low rainfall
  • Warm, windy climate (high rates of evapotranspiration)
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3
Q

How is the topography of the Languedoc?

A

Mainly located on a low-lying alluvial plain, though recently its more ambitious growers are reclaiming vineyards on hillside slopes

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4
Q

What is the climate of Languedoc?

A

Mediterranean, with high levels of sunshine

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5
Q

How are the IGP wines of Languedoc labelled?

A

As single varieties

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6
Q

What are the important landmarks in history for Languedoc?

A
  • Middle ages: Both a Greek and a Roman colony as well as the site of many monasteries in the Middle Ages
  • Late 17th century: Building of Canal du Midi, connecting to Bordeaux
  • Middle 19th century: Building of railways (connection to Paris and export markets)
  • Post 1973,: France no longer sourced wine from Algeria, so Languedoc, together with Roussillon, became the largest source of everyday wine in France
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7
Q

How did the area under vine change in Languedoc since 1968?

A

It is half what it was in 1968

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8
Q

What is the average rainfall in Languedoc?

A

Below 600mm

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9
Q

Why is the disease pressure low in Languedoc?

A
  • Low moisture levels
  • Cool, dry Tramontane north-west wind that blows for about 200 days per year
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10
Q

What is the advantage of low disease pressure in Languedoc?

A
  • Reducing the need for spraying and the consequent cost
  • Enabled the growth of certified organic wine production (1/3 rd of France’s organic production)
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11
Q

What is the disadvantage of dry climate in Languedoc?

A

In dry years very low rainfall can reduce production levels considerably where irrigation is not installed

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12
Q

What are the most grown varieties in Languedoc?

A
  • Carignan
  • Syrah
  • Grenache Noir
  • Merlot
  • Cabernet Sauvignon
  • Cinsault
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13
Q

What are the viticultural properties of Carignan?

A
  • Late budding
  • Late ripening
  • It can produce high yields (200 hL/ha and more)
  • Prone powdery mildew and to grape moths
  • Not particularly suited to mechanical harvesting as the bunches are firmly attached to the vine
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14
Q

Being a variety which can produce high yields, how can wines of high concentration be produced for Carignan?

A
  • By sharply reducing the yield
  • It happens naturally when vines become old
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15
Q

How do the winemakers soften high acidity and tannins of Carignan?

A
  • Carbonic maceration
  • Blending with other varieties
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16
Q

Tasting notes for Carignan

A
  • Typically unoaked, medium ruby in colour with simple blackberry fruit, high acidity and tannins
  • Intense black fruit with spice and earthy notes for the wines from old vines
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17
Q

Price/quality range for Carignan wines.

A
  • Acceptable to good in quality and inexpensive in price
  • Very good or outstanding quality and premium and super-premium prices for old vine
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18
Q

What are the preferred training methods in Languedoc?

A
  • Historically vines were grown as bush vines
  • In recent decades, many new vineyards have been planted with trellises, enabling a high degree of mechanisation, and thus reducing
    costs
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19
Q

What is the preferred harvesting method in Languedoc?

A
  • IGP wines: Machine harvesting
  • AOC wines: Hand harvesting and machine harvesting where the topography allows
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20
Q

What are the common winemaking choices for inexpensive wines in Languedoc?

A
  • Fermentation in large concrete or
    stainless-steel tanks
  • Using cultured yeasts
  • Crushing the grapes and fermenting them
    on the skins for 5–7 days to limit the extraction of tannins
  • Mid-range fermentation temperatures
  • Stored for a few months in stainless steel or
    concrete tanks
  • Carbonic maceration is also commonly employed, particularly with tannic varieties such as Carignan
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21
Q

What are the common winemaking choices for the wines produced by carbonic maceration in Languedoc?

A
  • Mid-range fermentation temperatures
  • Stored for a few months in stainless steel or
    concrete tanks
  • Vast majority of these wines are made for early drinking, however, a number of examples of high quality and ageable
    wines are also made in this way, particularly with Carignan and Syrah (for example at Château La Voulte Gasparets)
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22
Q

What are the common winemaking choices for high quality small volume production wines in Languedoc?

A
  • Sorting tables
  • Fermentation at warm temperatures
  • More use of ambient yeast
  • More use of barriques for the maturation
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23
Q

IGP wine represent how many percent of total wine production in Languedoc?

A

70%

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24
Q

How are the regulations for IGP wines differ from AOC wines in Languedoc?

A
  • It is more flexible
  • Maximum yields of 90 hL/ha for white and red wines, 100 hL/ha for rosé)
  • Very wide range of varieties – a total of 58 – may be used
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25
Q

What are the types of IGP in France?

A
  • Regional: Pays d’Oc (whole Languedoc and Roussillon)
  • Departmental: IGP Gard
  • A smaller unit named after a historical or geographical feature: IGP Côtes de Thongue
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26
Q

IGP Pays d’Oc produce how many percent of French wine?

A

10-15% (by far the biggest producer of IGP wine in France)

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27
Q

What are the percentages of red, white and rosé wines for IGP Pays d’Oc?

A
  • Red: Just over 50%
  • White: 25%
  • Rosé: Just under 25%
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28
Q

What are the typical properties of IGP Pays d’Oc wines?

A

They are typically fresh, fruity expressions of the variety being used with little or no use of oak

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29
Q

What is the the price/quality range for IGP Pays d’Oc wines?

A
  • Good to very good in quality
  • Inexpensive to medium-priced
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30
Q

What are the top 4 varieties used in the production of IGP Pays d’Oc?

A
  • Merlot
  • Cabernet Sauvignon
  • Chardonnay
  • Syrah
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31
Q

How is the domestic sales and export for IGP Pays d’Oc?

A
  • Domestic: 50% (mostly in supermarkets but hospitality sales are also significant)
  • Export: 50%
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32
Q

What are the main export markets for IGP Pays d’Oc?

A
  • Germany,
  • Netherlands
  • Belgium
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33
Q

Overall, what is the percentage of red wine in total AOC wines?

A

90%

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34
Q

What are the AOC rules that are common for all AOCs of Languedoc?

A
  • For red wine, it requires a minimum of two varieties
    including one or more of the principal varieties
  • Most of them also give an upper limit for any
    one variety (all AOC wines are genuinely blends)
  • It may also set minimum and maximum amounts for a single variety or combinations of varieties
  • With the exception of the particular cases of Cabardès AOC and Malepère AOC, all the Languedoc appellations require the use of Grenache Noir in the blend and most require Syrah and Mourvèdre
  • In Corbières AOC and Fitou AOC, Carignan is a principal grape variety, in nearly all other appellations it is an option
  • Different percentages can be set for the varieties in the vineyard and in the final wine, allowing producers some flexibility
  • Unused grapes can be used for other wines, e.g. for rosé, IGP wines or made as Vin de France
  • Each AOC also sets the maximum yields, which typically are between 45–50 hL/ha (In many of the individual appellations, the average yield in practice is well below these figures)
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35
Q

In terms of style, quality and price, the red wines of Languedoc can be grouped as

A
  • Regional appellation (Languedoc AOC): The wines typically have medium intensity in aroma and flavour with simple, blackberry and red plum fruit, with medium tannins, acidity, alcohol and body. They are acceptable to good in quality and range from inexpensive to mid-priced
  • Named appellations (e.g. Corbières AOC): Medium to medium (+) intensity in aroma and flavour with blackberry and red plum fruit with herb notes (lavender, rosemary), medium tannins, medium to medium (+) acidity, medium to high alcohol and medium (+) to full body. A minority of wines have oak aromas. Good to very good in quality with some outstanding examples, inexpensive to premium priced
  • Sub-appellations (e.g. Corbières-Boutenac AOC): Medium (+) to pronounced aromas and flavours and medium (+) tannins. They are very good in quality with some outstanding examples and are mostly mid-priced
    with some premium examples
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36
Q

What are the AOC rules for Languedoc AOC?

A
  • Principal varieties here are Grenache Noir, Syrah and Mourvèdre
  • Minimum of two varieties must be used including at least one of the principal varieties
  • No variety may be more than 80%
  • The total combination of the principal varieties must make up a minimum of 40% of the blend
  • Max yields: 50 hL/ha for red wines and 60 hL/ha for white wines
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37
Q

What is the appellation area of Corbiéres?

A

10,000 ha (fourth largest in France)

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38
Q

How is the topography of Corbiéres? How does it affect the wine?

A
  • It is a hilly appellation. Two key mountain ranges (Tauch and D’Alaric) provide sites for vineyards on slopes up to 450 metres
  • The cooling influence of altitude and cold northern winds helps to retain acidity
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39
Q

What are the AOC rules for Corbiéres AOC?

A
  • 40% of the final wine must be any of the principal grape varieties (Carignan, Grenache Noir, Mourvèdre and Syrah)
  • The remainder from other permitted varieties
    including Cinsaut (maximum 20%)
  • Max yield for red, rosé and white wine is 50 hL/ha
  • Sub-appellation of Corbières-Boutenac AOC requires Carignan, Grenache Noir and Mourvèdre to make up 70% of the blend
  • Rosé wine is also made, as is white wine from
    varieties such as Bourboulenc, Grenache Blanc, Marsanne, Roussanne or Rolle
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40
Q

How is the domestic sales and export for Corbiéres AOC?

A
  • Domestic: 70% (Mainly through supermarkets)
  • Export: 30% (China, Germany, Belgium)
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41
Q

Which properties of Minervois AOC, make it suitable for growing grapes for red, rosé and white wines?

A
  • Minervois is an extensive appellation with a range of climatic zones based on altitude and proximity to the Mediterranean Sea
  • This allows a range of suitable sites to be found for
    grape growing for red, rosé and white wines
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42
Q

What are the AOC rules for Minervois AOC?

A
  • Most red and rosé wines are Grenache Noir, Syrah and Mourvèdre blends
  • Together these three varieties plus Carignan and Cinsaut must be 50% of the final blend
  • No one variety exceeding 80%
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43
Q

Which properties of Minervois La Livinière AOC make it ideal for producing higher quality wines?

A

It is situated on a limestone terrace of gentle slopes at up to 400 m of altitude, giving very good drainage,
exposure to the sun and some cooling influences from altitude. The cooler temperatures can lead to higher acidity levels than those from the lower, warmer parts of
Minervois AOC

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44
Q

What are the AOC rules for Minervois La Liviniére AOC?

A
  • AOC for red wine only
  • Syrah, Mourvèdre and Grenache Noir must make up at least 40%
  • These, plus Carignan and Cinsaut, must make up at least 80% of the blend
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45
Q

What are the properties of two areas within Saint-Chinian AOC?

A
  • The northern zone: Arid, fast-draining schist soils, low yields and wines of higher concentration. It has two sub-zones, Saint-Chinian Roquebrun AOC and Saint-Chinian Berlou AOC
  • The southern area: Soils are clay and limestone, higher yields of less concentrated wines
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46
Q

What are the properties of Saint-Chinian AOC wines?

A
  • Mainly red and rosé wines
  • Blends principally of Grenache Noir, Syrah and Mourvèdre (minimum 50% in the blend)
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47
Q

What are the differences between coastal and inland areas of Fitou AOC?

A
  • The coastal area of Fitou is relatively flat, low-lying plains, with clay and limestone soils that have good water retention. Wines from this area tend to be less concentrated
  • Inland area is more mountainous and has less fertile and fast-draining schistous soils, resulting in wines of potentially higher flavour concentration
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48
Q

What are the AOC rules for Fitou AOC?

A

The focus here is on the traditional varieties Carignan (which must be 10–40% of the blend) and Grenache Noir (minimum 20%)

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49
Q

What is the largest producer in Fitou?

A

Mont Tauch co-operative (50% of total production)

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50
Q

What are the properties of Faugères AOC?

A
  • It is situated at 250–400 m of altitude on well-drained and low fertility schistous soils, resulting in wines of very good concentration
  • Max allowed yield is 50 hL/ha but average yields are low (33 hL/ha)
  • High proportion of organic grape growing (40 per cent of vineyard land
  • Wines sold almost entirely in France (nearly 90%)
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51
Q

What are the properties of Pic Saint-Loup AOC?

A
  • More continental climate, cold winters and warm summers and considerable rainfall (1,000 mm per
    year)
  • Syrah performs well here and must be 50% of the final blend (climate is similar to the northern Rhône)
  • Only for red and rosé wines.
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52
Q

What are the properties of Terrasses du Larzac AOC?

A
  • It gained AOC status in 2014
  • Range of altitudes, some at 120–200m but with some up to 400m
  • High diurnal range up to 20ºC (ripe fruit flavours and fresh acidity)
  • Red wines only
  • Must be a blend with at least three varieties, promoting
    complexity in the final wine
  • Many wines reach premium price points with some super-premium examples, e.g. La Peira
53
Q

What are the properties of La Clape AOC?

A
  • AOC status was gained in 2015
  • Warm, sunny, arid and windy, which enables full
    ripeness, suitable therefore for varieties such as Mourvèdre that needs heat to ripen properly
  • 80% of the wine produced is red
  • La Clape is well known for its white wines which must include a minimum of 60% of Grenache Blanc and/or Bourboulenc
54
Q

What are the properties of Picpoulde Pinet AOC?

A
  • Devoted to white wine made entirely from Piquepoul Blanc which retains acidity in a warm climate. Once it was used mainly for the base wine for the local Vermouth industry. Now fruitier wines have been produced by gentle pressing and fermenting at low temperatures, leading to a rapid growth in demand
  • Max yield is 55 hL/ha
  • It produces dry and medium bodied wines with medium (+) to high acidity and medium intensity lemon fruit with light floral notes
  • Wine is sold in a distinctive bottle (slender with an embossed Languedoc cross)
  • Wines are acceptable to good in quality and inexpensive to mid-priced
55
Q

How is the domestic sales and export for Picpoul de Pinet AOC?

A
  • Domestic: 35% (tourists in the region accounting for a
    considerable part of the domestic consumption)
  • Export: 65%
56
Q

What are the top export markets for Picpoul de Pinet?

A
  • UK (60%)
  • USA
  • Netherlands
57
Q

Name the biggest producer in Picpoul de Pinet AOC?

A

Ormarine co-operative (90% of production)

58
Q

What are the Atlantic-influenced appellations of Languedoc?

A
  • Malepère AOC: Protected from Mediterranean influences by mountains. Must be a blend of at least two
    varieties and a minimum of 40% Merlot
  • Cabardès AOC: Subject to both Atlantic and Mediterranean influences. Blend of 40% each of Bordeaux varieties (the two Cabernets, Merlot) and Grenache Noir and/or Syrah.
59
Q

What are the percentages of AOC and IGP wines in Languedoc?

A
  • AOC: 15%
  • IGP: 70%
60
Q

What is the trend for rosé production in Languedoc?

A

It increased markedly in recent years (35% between 2010 and 2017)

61
Q

What is the trend in exports from Languedoc?

A

Exports of AOC wine from Languedoc are growing rapidly (+15% , five years to 2016), with the highest growth in the two biggest markets of the USA and China

62
Q

What is the recent trend about the quality of the wine produced in Languedoc?

A
  • Historically, Languedoc focused on the
    production of inexpensive wines, often made by co-operatives
  • There has been a recent development of very ambitious wineries seeking to show that wines of the highest quality can be made in the area ( Mas de Daumas Gassac, Domaine de Gérard Bertrand’s Clos d’Ora, Château Puech-Haut)
  • In between the extremes of inexpensive and super-
    premium wines, the main development in the current century has been a focus on mid-price wines
63
Q

What are the main drives for the producers who aim to produce higher quality wines in Languedoc?

A

This development has been driven by a rise in small private producers who, either have left the co-operatives and are making their own estate wines, or investors from other parts of France or abroad attracted by the stock of old vines, the varied landscape and reasonable land prices

64
Q

What is the area under vine in Roussillon

A

21.000 ha (it is roughly one third the size it was in 1980)

65
Q

What is the main difference of Roussillon from Languedoc in terms of grape growing environment?

A
  • The region is dominated by the Pyrenees and many of the vineyards are located on the slopes or foothills of these mountains
  • 70 per cent of the vineyard area is classified as AOC
  • There is no extensive flat, coastal plain here suited to high volume grape growing, as in the Languedoc while roughly equal volumes of AOC and PGI wines are made
66
Q

How is the climate of Roussillon?

A
  • Warm, windy, Mediterranean climate
  • Moderate rainfall (500–600 mm)
  • High sunshine hours
67
Q

What are the advantages and disadvantages of dry climate in Roussillon due to the combination of frequent winds and low rainfall?

A
  • Advantages: Low disease pressure, high proportion of certified organic grape growing
  • Disadvantages: Drought can be an issue in some years, reduction in yields (which in turn raises concentration of fruit) and therefore reduction in income
68
Q

What are the most grown grape varieties in Roussillon?

A
  • Red: Grenache Noir, Syrah, Carignan and Mourvèdre
  • White: Muscat Blanc, Muscat of Alexandria, Macabeu
69
Q

What is the common training method for the vines in Roussillon?

A
  • Historically vines were grown as bush vines
  • In recent decades, vines have been planted on trellises though the amount of flatter land, suitable for trellising, is far less than in the Languedoc
70
Q

What are the two main AOCs for dry wines in Roussillon?

A
  • Côtes du Roussillon AOC
  • Côtes du Roussillon Villages AOC
71
Q

What is the area under vine for Côtes du Roussillon AOC?

A

5000 ha

72
Q

What is the topography of Côtes du Roussillon AOC?

A

It is situated on lower slopes (100–250 m)

73
Q

What are the AOC rules for Côtes du Roussillon AOC?

A
  • Max yield is 48 hL/ha
  • Principal varieties for red and rosé: Carignan, Grenache Noir, Mourvèdre and Syrah
  • Maximum allowed amount of Carignan in the vineyard is 50%, while Syrah and Mourvèdre separately or together must be a minimum of 25% in the vineyard
  • Wines must be made from a minimum of two varieties
  • Variety with the highest percentageis limited to 80% in the final blend
74
Q

Style, quality and price the red wines of Côtes du Roussillon AOC are similar to the which wines?

A

Languedoc AOC

75
Q

Compare Côtes du Roussillon Villages AOC with Côtes du Roussillon AOC in terms of topography, viticulture and winification?

A
  • It is less than half the size of Côtes du Roussillon AOC.
  • Red wines only
  • It has the same rules about a minimum two varieties and the proportion of the main variety
  • Vines are grown on slopes from 100–400 m, with the
    altitude resulting in a cooling influence and so greater acidity in the wines
  • Max yield is 45 hL/ha (yields are often well below that due to the hot, dry climate, resulting in wines of high
    concentration)
76
Q

How many villages can append their names to Côtes du Roussillon Villages AOC? How may they differ from Côtes du Roussillon Villages AOC?

A
  • Five
  • They might have lower max yield (42 hL/ha for Côtes du Roussillon Villages Tautavel AOC)
  • Some of these villages require the Carignan to be made with carbonic maceration
77
Q

Style, quality and price the red wines of Côtes du Roussillon Villages AOC are similar to the which wines?

A

Languedoc sub- appellations

78
Q

What are the properties of Collioure AOC?

A
  • It has the same boundaries as Banyuls AOC
  • Full-bodied, dry, red and white wines are made from grapes grown on steep terraces above the Mediterranean Sea
  • Red wines, the great majority, are made predominantly from Grenache Noir, Syrah and Mourvèdre
  • White wines are made predominantly from Grenache Gris
  • Max yield for red and white wines is 40 hL/ha (but the typical yield is 20–25 hL/ha due to the heat, low rainfall and poor soils)
79
Q

Style, quality and price the red wines of Collioure AOC are similar to the which wines?

A

Languedoc sub-appellations

80
Q

What kinds of wines are produced in IGP Côtes Catalanes?

A

Red and white wines, including some super-premium white wines (for example from Domaine Gauby)

81
Q

How is the structure of the wine industry in Roussillon?

A
  • Co-operatives continue to be very important
  • There is an increasing trend towards the production of high quality wines by individual wineries
82
Q

What are the significant producers in Roussillon?

A
  • Thunevin-Calvet from Bordeaux
  • Domaine de Bila-Haut, owned by Chapoutier, Rhône
  • Outstanding quality, super-premium wines are made by wineries such as Domaine Gauby, Clos des Fées and Le Soula
83
Q

How is the domestic sales and export for Roussillon?

A
  • Domestic: 80% (excluding VDN)
  • Export: 20% (China, Belgium and Germany)
84
Q

What is the promotional body for Roussillon wines?

A

Sud de France

85
Q

Rosé wine represents how percent of Provence AOC wines and AOC rosé wines of France?

A
  • 90% of Provence AOC wines
  • 40% of AOC rosé wines of France
86
Q

What is the new focus of winemakers in Provence AOC?

A

Red wine from Grenache Noir, Syrah, Cinsaut, Mourvèdre and Carignan

87
Q

Very small volumes of white wines are made
from which varieties in Provence?

A

Vermentino (Rolle) and Clairette

88
Q

What is the reason for the reduction of vineyard plantings in the coastal areas in Provence?

A

Competition for land from housing development and tourism

89
Q

How is the climate in Provence?

A

Warm Mediterranean with climate adequate rainfall in most years for grape growing

90
Q

What is the moderating factor for the climate in Provence?

A
  • Mistral
  • Altitudes up to 400 m
91
Q

What are the pros and cons for Mistral?

A
  • Pro: Reduce fungal disease (Provence has double the national average of organic vineyards)
  • Con: Cold winds can also interrupt flowering and fruit
    set, reducing yields
92
Q

Where are the best vineyard sites located in Provence?

A

Those that have shelter from the Mistral

93
Q

What are the top varieties by percentage of hectares in Provence?

A
  • Grenache Noir
  • Cinsaut
  • Syrah
  • Carignan
  • Rolle
  • Cabernet Sauvignon
94
Q

What is the common training method for the vines in Provence? What are its advantages?

A
  • The traditional bush vines are being replaced with trellised vines
  • Easier to control the size of the canopy and to achieve ripenessin terms of sugar level and ripe skins and seeds
    at the same time
  • Inter-row access is easier for workers and machines
  • Aids in mechanisation and reduce cost
95
Q

What is the important issue that has to be considered while harvesting the grapes earlier for making rosé wines?

A

If the wine is to be made by short maceration, then it is important that the tannins are sufficiently ripe to avoid any bitterness

96
Q

What is the main reason for the light color of the rosés produced in Provence?

A

Due to the relatively low level of colour in the skins of
the common varieties of the region – Grenache Noir, Cinsaut and the local variety Tibouren

97
Q

Can white varieties also be used in the production of rosés in Provence? What can be advantage?

A
  • AOC regulations allow up to 20% of white varieties in the blend (typically form less than 10% of the blend)
  • It may be useful to reduce the alcohol level
98
Q

What are the common winemaking practices for the rosé production in Provence?

A
  • It is made either by direct pressing (now the most common option) or by short maceration (a few hours)
  • Musts are typically acidified to achieve a good balance between fruit and acidity
  • Fruit is handled protectively by chilling it to 4°C
  • Excluding oxygen, with a view to retaining the fruity aromas and preserving the pale colour
99
Q

What is Inertys®

A

It is a specialised press trademarked to eliminate oxidation in the press developed by Bucher Vaslin

100
Q

What are the advantages of hand harvesting and pressing whole bunches for making rosé wines?

A
  • Less stress on the grapes during harvesting especially if picked at the coolest time (4am on)
  • Fruit can be sorted in the vineyard
  • Whole bunch pressing is gentler, extracting fewer solids and phenolics
  • More juice is produced at lower pressure due to presence of stems which create channels for the juice
101
Q

What are the disadvantages of hand harvesting and pressing whole bunches for making rosé wines?

A
  • Hand harvesting requires a large, well-
    trained, picking teams to harvest and
    select correctly
  • In many countries, it is increasingly difficult to find and retain such labour
  • Labour may not be available in the early morning
  • Hand harvesting is more expensive and slower
  • Whole bunch pressing is more time consuming as fewer bunches can be loaded into the press
102
Q

What are the advantages of machine harvesting and short maceration or hold in press?

A
  • Fast
  • Significantly cheaper
  • Does not require large picking teams
  • Grapes can be picked at night for cooler temperatures
  • Shortest possible delay between picking and refrigeration and/or pressing
103
Q

What are the disadvantages of machine harvesting and short maceration or hold in press?

A
  • Machine harvesting requires an up-to- date, well-maintained machine and a skillful driver
  • Grapes are destemmed by the shaking mechanism of the machine and therefore whole bunch pressing is not
    possible
  • Destemmed grapes require a higher pressure to extract the same amount of juice as whole bunch pressing
104
Q

Name the AOCs in Provence

A
  • Côtes de Provence AOC
  • Coteaux Varois en Provence AOC
  • Coteaux d’Aix-en-Provence AOC
  • Les Baux de Provence AOC
  • Bandol AOC
  • Bellet AOC
  • Cassis AOC
  • Palette AOC
105
Q

What is the area under vine in Côtes de Provence AOC?

A

20,000 ha

106
Q

What is the percentage of rosé wines in total wine production in Côtes de Provence?

A

90%

107
Q

What are the principal grape varieties required by the appellation for rosé in Côtes de Provence?

A
  • Grenache Noir
  • Cinsaut
  • Mourvèdre
  • Syrah
  • Tibouren
  • Wines must be a blend of varieties!
108
Q

What is the max yield for rosé in Côtes de Provence?

A

55 hL/ha with average yields being close to 45 hL/ha

109
Q

Name the largest subzone of Côtes de Provence?

A

Côtes de Provence Sainte-Victoire AOC (max yields 50 hL/ha)

110
Q

Tasting notes for Côtes de Provence rosé?

A
  • Pale pink-orange in colour
  • Light to medium intensity aromas of raspberry and red plum with herbal notes
  • Medium acidity
  • Medium body
  • Medium alcohol
111
Q

What is the quality/price range for Côtes de Provence rosé?

A
  • Good to very good in quality
  • Mid-priced to premium bands but also some super-
    premium wines.
112
Q

How is Coteaux Varois en Provence AOC and Coteaux d’Aix-en-Provence AOC appellations different than Côtes de Provence AOC in terms of principal grape varieties?

A

They have Counoise as a principal variety, in addition to the usual varieties

113
Q

What are the properties of Les Baux de Provence AOC?

A
  • Makes mostly red wines from Grenache Noir, Syrah and Mourvèdre
  • 3 varieties must make up 60% minimum of the blend
114
Q

What is unique about Bandol AOC?

A

It produced more red wines than rosé. However in recent years rosé has become the most common style by volume

115
Q

What is the area under vine in Bandol?

A

Area under vine has reduced from 1,400 ha to
fewer than 600 in this century alone

116
Q

How is the topography and soil in Bandol?

A
  • The vineyards are on south-facing slopes protected from the wind
  • Where the slopes are steep, they have to be terraced to reduce erosion (higher labour cost)
  • Soils are typically rocky (limestone and clay) with low fertility
117
Q

Why do the wines in Bandol typically feature Mourvèdre?

A

Because it generally ripens reliably in the area due to the very warm microclimate

118
Q

What are the AOC rules for Bandol?

A
  • Red wines must be 50–95%Mourvèdre and must be aged in oak for 18 months
  • Rosés must have between 20–95% Mourvèdre
  • Max yield is 40 hL/ha
119
Q

What are the significant producers in Bandol?

A
  • Domaine Tempier
  • Les Vignerons de La Cadiérenne (Co-operative)
120
Q

What is the percentage of co-operatives in terms of wine production in Bandol?

A

50%

121
Q

What is the quality/price range for red Bandol?

A
  • Good to very good in quality with some outstanding examples
  • Mid-price to super-premium
122
Q

What is unique about Bellet AOC, Cassis AOC?

A

They are mainly for white wine

123
Q

Most wines of Palette AOC are made by:

A

Chateau Simone

124
Q

What is the biggest threat for Bellet AOC, Cassis AOC and Palette AOC appellations?

A

As these appellations are mostly on the coast, they are much under pressure from building development

125
Q

What are the percentages of domestic consumption and export for Provence wines?

A
  • Domestic: 65% (supermarkets and cellar doors). At 36% of total world consumption, France is the number one consumer of rosé in the world, o reduce eros
    also being the largest importer of rosé from other countries, especially Spain
  • Export: 35 %
126
Q

What are the top export markets for Provence?

A
  • USA (50%)
  • UK (13%)
127
Q

How did the amount of export of Provence wine change since the turn of the last century?

A

Increased 500% in volume and 1,000% in value

128
Q

What are the influencing factors affecting the marketing of Provence wines?

A
  • They are marketed with strong reference to the lifestyle of Provence and the Riviera,
  • Purchase of wine estates, such as Château Miraval,
    by well-known celebrities (Brad Pitt)
129
Q

What is the structure of the wine industry in Provence?

A
  • Nearly 60% of production in the Var is by co-operatives
  • Large négociants account for 50% of the production in Provence as a whole
  • Wine estates

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