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WSET 4 D3 by Sarp Sarac > D3.C9. South West France > Flashcards

D3.C9. South West France Flashcards

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1
Q

How is the climate in South West France?

A

Similar to Bordeaux

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2
Q

Atlantic influence is prominent in which parts of South West France? Why?

A

In the south of Bordeaux (Madiran and Jurançon) wherethe Atlantic influence extends inland for more than 100 km owing to the largely flat, gently undulating territory

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3
Q

What is the effect of less Atlantic influence in Cahors?

A

Per year Cahors has about 200 mm of rainfall less than in Bordeaux

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4
Q

What kinds of wines are produced in Bergerac AOC?

A
  • Red: 50%
  • Dry and sweet white: 40%
  • Rosé: 10%
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5
Q

Which properties of Bergerac enable Bordeaux varieties to grow and ripen well?

A
  • Climate is slightly warmer and drier than Bordeaux
  • Clay and limestone soils with some gravel
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6
Q

What are the AOC stipulations for Bergerac AOC?

A
  • The red wine must be made from at least two of Cabernet Sauvignon, Cabernet Franc, Malbec and Merlot
  • This blend must be at least 50 per cent of the final wine
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7
Q

What are the maximum yields for red and white Bergerac AOC?

A
  • 67 hL/ha for whites
  • 60 hL/ha for red wines
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8
Q

Which style of wines are produced in Bergerac AOC?

A

Easy-drinking style wines with low flavour intensity typically aged in large stainless steel or older oak casks that can be released earlier on the market

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9
Q

How is Côtes de Bergerac AOC different than Bergerac AOC?

A
  • Restricted to the main Bordeaux varieties
  • Maximum yield is lower at 50 hL/ha
  • Most wines are predominantly Merlot
  • Ageing in oak is used by some producers
  • Higher quality red wines
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10
Q

What is the quality/price range for Bergerac AOC and Côtes de Bergerac AOC wines?

A
  • Good to very good in quality
  • Inexpensive to mid-priced
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11
Q

How is the domestic sales and export for Bergerac AOC?

A
  • Domestic: 90% supermarkets (more than 50 per cent), then direct sales (under 30 per
    cent)
  • Export: 10%, China (40 per cent), Belgium and the UK
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12
Q

Monbazillac AOC is an appellation for which kind of wines?

A

Sweet wines only. The grapes may be affected by botrytis or simply late harvested

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13
Q

Which properties of Monbazillac create conditions that is ideal for noble rot?

A
  • The region lies between the River Dordogne and one of its tributaries
  • The funnelling of moist air (mists and dew) along the rivers creates high levels of humidity
  • In warm late summer and early autumn, the humidity is burnt off by the sun
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14
Q

What are the AOC stipulations for Monbazillac AOC?

A
  • The grapes must be picked by hand
  • The wine must be at least 80% of the principal varieties, Sauvignon Blanc, Sauvignon Gris, Sémillon and Muscadelle
  • Maximum yield is 30 hL/ha
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15
Q

How is the new oak usage in Monbazillac AOC, when compared to Sauternes?

A

Much less

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16
Q

What is the quality/price range for Monbazillac AOCwines?

A
  • The wines are similar in style to sweet wines from Bordeaux’s less prestigious appellations
  • Good to very good in quality and inexpensive to mid-priced
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17
Q

How is the domestic sales and export for Monbazillac AOC?

A
  • Domestic: 90% (>50% sold in supermarkets and deep discounters)
  • Export: 10% (North-west Europe)
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18
Q

How did the importance of Cahors change from the middle ages to 19th century?

A
  • Up to 19th century, Cahors produced a great deal of wine that was transported via the River Lot that runs into the River Garonne and hence to Bordeaux and exported from Bordeaux
  • Combination of competition with the Bordeaux region (which imposed taxes on exports of Cahors wine and only allowed it to be exported after its own wines had been released), phylloxera and a devastating frost in 1956, the area under vine was reduced to only a tenth of the size that it had been
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19
Q

What is the area planted with Malbec in Cahors?

A
  • 4000 ha (85% of hectares planted with Malbec)
  • 18,000 ha within the appellation that are currently not planted
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20
Q

What is unique about Cahors appellation?

A

It is the only appellation in France in which Malbec is the principal grape variety

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21
Q

How is the climate in Cahors when compared to Bordeaux?

A
  • Despite being 250 kilometres (155 miles) inland, Cahors receives some influence from the Atlantic
  • Climate is warmer and slightly drier (less than 800 mm of rainfall per year) than Bordeaux
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22
Q

Why does Malbec ripen more regularly in Cahors?

A

It suffers less from coulure and mildew in Cahors due to a relatively drier environment

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23
Q

What is the usual percentage of Tannat in the blend in Cahors?

A

Less than 10%

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24
Q

What is the advantage of lower rainfall in Cahors?

A

Less need for spraying

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25
Q

What is the percentage of organic grape growing in Cahors?

A

17% (well above France’s average)

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26
Q

Compare the three different vineyard locations in Cahors?

A
  • Vineyards next to the River Lot: Rich alluvial soils (higher yields and lower fruit concentration)
  • Vineyards in the mid-slope: Poorer soils and hence lower yields and higher concentration)
  • Vineyards in the highest plateau at just below 350 metres: Low nutrient limestone soils, resulting typically in lower yields and higher concentration
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27
Q

What is the preferred training system in Cahors?

A

Single Guyot

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28
Q

What is the preferred harvesting method in Cahors?

A
  • Machine harvesting
  • Hand harvesting take place, depending on the market prices of the wines, machine accessibility, weather conditions and the availability of labour
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29
Q

What are the viticultural properties of Malbec (Cot)?

A
  • Early budding
  • Mid ripening
  • Vigorous, hence needs careful canopy and yield
    management
  • Susceptible to coulure
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30
Q

Tasting notes for a traditional style Cahors wine:

A
  • Deep ruby in colour
  • Medium to pronounced levels (depending on quality level) of violet, red and black plum fruit
  • Medium to medium (+) acidity
  • Medium (+) to high tannins
  • Very good and outstanding examples may be aged in French oak barriques leading to vanilla and sweet spice notes
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31
Q

What is the price/quality range for Cahors AOC?

A
  • Good to outstanding
  • Mid- to premium priced
32
Q

What are the AOC stipulations for Cahors AOC?

A
  • Must be a minimum of 70% Malbec
  • Rest of the blend being Merlot and/or Tannat
  • Destemming is required by the appellation
33
Q

What are the winemaking choices in Cahors for early drinking wines and wines intended to be bottle aged?

A
  • Early drinking: Using Merlot in the blend, typically 7–10 days on the skins for limited extraction of tannins
  • Higher quality: Typically 15–25 days on the skins for greater extraction of flavour and tannins) and often matured in oak
34
Q

What is the structure of wine production industry in Cahors?

A
  • Private companies: 80%
  • Cooperative des Vignerons d’Olt: 20%
35
Q

How is Cahors marketing itself since 2000?

A

‘Cahors, the French Malbec’ and ‘Cahors, The
Capital of Malbec’

36
Q

What are the three levels of quality and price of Cahors wine?

A
  • Tradition: Inexpensive, 70–85% Malbec, grown on rich alluvial soils and at higher yields, lower fruit concentration
  • Prestige: Mid-price, often grown on the mid-slope, lower yields, have higher fruit concentration and
    longer expected ageing potential
  • Spéciale: 100% Malbec, premium priced, often grown on the highest plateau, lower yields, have higher fruit concentration and longer expected ageing potential
37
Q

How is the domestic sales and export for Cahors AOC?

A
  • Domestic: 70% (mostly in supermarkets and direct sales)
  • Export: 30% (Rose from 10,000 hL in 1997 to more than 40,000 hL in 2017)
38
Q

What are the main export markets for Cahors?

A
  • United Kingdom: Top market by volume
  • Canada and USA: Top markets by value
39
Q

What are the important AOCs in Madiran?

A
  • Madiran AOC: High tannin red wine made principally from the Tannat variety
  • Pacherenc du Vic-Bilh AOC: Late harvest sweet wine
40
Q

How is the climate in Madiran?

A
  • Some Atlantic influence
  • High annual rainfall of 1,000 mm that falls mainly in late winter and spring
41
Q

Which climatic factors in Madiran enable Tannat to ripen fully in most years in Madiran?

A
  • Warm, sunny summers and dry autumns
  • Warm days and cool nights
  • Hot, dry southern Föhn wind
42
Q

How is the topography in Madiran?

A

It comprises four large, roughly parallel ridges oriented north–south, with steep west-facing slopes

43
Q

What is the soil structure in Madiran?

A
  • Slopes: Mainly clay and limestone with good drainage (good for tannic wines suitable for long bottle-ageing)
  • Flatter land: Clay and clay and loam soils (wines are less tannic and can be drunk earlier)
44
Q

What are the viticultural properties of Tannat?

A
  • Mid-budding
  • Mid-ripening (normally been picked before the onset of autumn rains)
  • Prone to botrytis bunch rot
45
Q

Tasting notes for Madiran wines intended for ageing:

A
  • Deep ruby in colour
  • Pronounced aromas and flavours of blackberry and blackcurrant plus oak flavours
  • High tannins
  • High acidity
  • Full body
  • Alcohol that ranges from the top end of medium to high
46
Q

What are the AOC stipulations for Madiran AOC?

A
  • Must be made from 60–80 per cent Tannat
  • Blended with Cabernet Franc, Cabernet Sauvignon and/or the local black variety Fer (Fer Servadou)
  • Grapes must be destemmed
  • Max yield is 55 ha/hL
  • It can only be sold to consumers from the beginning of November in the year following harvest
47
Q

What are the preferred methods of vine training in Madiran?

A
  • Cordon de Royat
  • Cane-replacement system
48
Q

What are the techniques used by winemakers to soften the tannins of Madiran wines?

A
  • Short maceration
  • Oak ageing
  • Bottle ageing
  • Micro-oxygenation, pioneered by Patrick Ducournauhe in 1991
49
Q

How are the recent trend early drinking styles of Madiran AOC wines produced?

A
  • Picking only the ripest grapes,
  • Gentle pressing
  • Use of micro-oxygenation
50
Q

What is the structure of wine production industry in Madiran?

A
  • Private growers: 50%
  • Co-operatives: 50%
51
Q

How is the domestic sales and export for Madiran AOC?

A
  • Domestic: 80% (50% supermarkets , 25% hospitality and 35% by direct sales or specialty shops)
  • Export: 20%
52
Q

What are the main export markets for Madiran AOC?

A
  • UK
  • Belgium
  • Germany
53
Q

What are the significant producers in Madiran AOC?

A
  • Private growers: Alain Brumont and Ch. d’Aydie
  • Co-operatives: Cave de Crouseilles and Plaimont
54
Q

What is the altitude of Jurançon?

A

Around 300 m

55
Q

What are the percentages of sweet and dry wines in Jurançon?

A
  • Sweet: 70%
  • Dry: 30%
56
Q

Tasting notes for Jurançon Vendanges Tardives:

A
  • Intense aromas and flavours of lemon and mango
  • High acidity
  • Alcohol between the top end of medium and high
  • Full body
57
Q

What is the quality/price range for Jurançon AOC and Jurançon VT?

A
  • Jurançon AOC: Good to very good in quality and inexpensive to mid-priced
  • Jurançon VT AOC: Very good to outstanding in quality and mid-price to premium in price
58
Q

How is the climate in Juronçon?

A

Mild, humid climate. High annual rainfall, about 1,200 mm which can affect flowering and fruit set and the period of harvest

59
Q

How is the topography in Jurançon?

A
  • Vineyards are planted on slopes for good drainage
  • Some slopes are steep enough to require terracing
  • Best sites are south and south-west facing for maximum sunlight interception
60
Q

What are the principal grape varieties in Jurançon?

A
  • Gros Manseng
  • Petit Manseng
61
Q

What is Föhn wind? What is its importance in Jurançon?

A
  • It is a hot and dry wind blows in spring and autumni about one day in three, drying the air and ventilating the canopy and boosting the temperature
  • The heat and the wind help to produce over-ripe berries for the sweet wines
62
Q

Why is spring frost a risk for Jurançon? How do the growers mitigate this risk

A
  • Due to its altitude
  • The budding zone is trained well above the ground
63
Q

What is the soil structure in Jurançon?

A

A mixture of limestone, sand, clay and stones

64
Q

What is the harvesting method for Jurançon?

A
  • Grapes are picked by hand and, for the sweet wines, in a series of selective pickings
  • First selection is in October, mainly for dry wines but also some sweet wines for early consumption
  • The second and third selections (November to December) are used for progressively sweeter wines
65
Q

What is the method for producing sweet wine in Jurançon?

A

Drying grapes on the vine (passerillage)

66
Q

Which climatic factors favor passerillage in Jurançon?

A

Drying process is due to the effect of prolonged time hanging on the vine, the autumn sunshine and the wind

67
Q

What are the viticultural properties of Petit Manseng?

A
  • Early budding (prone to spring frosts)
  • Mid to late ripening
  • It has thick skin and is resistant to botrytis bunch rot, which makes it suitable for late harvesting
68
Q

Why is Petit Manseng suitable for sweet wine production?

A

It is moderately aromatic and retains its high acidity

69
Q

Why is choosing the picking date important for Petit Manseng?

A

To balance the goals of full flavour ripeness, acidity with the high potential alcohol

70
Q

Compare Gros Manseng with Petit Manseng.

A

Gros Manseng has higher yields and usually less aromatic concentration and flavour intensity. It is
principally used for dry wines

71
Q

What are the AOC stipulations for three types of Jurançon wines?

A
  • All three must be made with a minimum of 50 per cent of Petit and/or Gros Manseng
  • Jurançon Sec: Dry, max yield 60 hL/ha
  • Jurançon: Medium sweet, 40g/l residual sugar, max yield 40 hL/ha
  • Juronçon Vandanges Tardives: 55 g/L residual sugar (typically much higher), no enrichment allowed, max yield 40 hL/ha, Petit Manseng and Gros Manseng exclusively, grapes not be picked before 2 November
72
Q

What are the common winemaking options for higher quality sweet wines of Juronçon?

A
  • Fermentation in barriques
  • Aged in them for 12–18months
  • Top quality wines typically use old oak, though new oak
    is occasionally used
  • Malolactic conversion typically does not happen as the pH is too low and the acidity too high
73
Q

What is the new trend in Jurançon?

A

Producers are increasingly making high quality dry wines and may include a small proportion of Petit Manseng, typically aged on the lees often in stainless steel

74
Q

How is the domestic sales and export for Jurançon AOC?

A
  • Sales are divided almost equally between direct sales, supermarkets and the hospitality sector
  • Small percentage being exported
75
Q

Why are the producers in Jurançon giving more attention to dry wine production?

A

As there is competition, for example with other French regions, to sell sweet wines, and sweet wines are in general more difficult to sell

76
Q

What are the significant producers in Jurançon

A
  • Domaine Cauhapé (dry and sweet wines)
  • Cave de Gan (roughly half of production!)

WSET 4 D3 by Sarp Sarac (7 decks)

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