D5: Vins Doux Naturels Flashcards
Explain Vin Doux Naturel
VDN describes a category of French wines made sweet by the addition of spirit during fermentation
There are a number of PDOs for these wines, spread throughout Roussillon, Languedoc and the southern Rhone, with around 80 per cent of production coming from Roussillon
Climate
The general climate in all the VDN PDOs is Mediterranean
Roussillon is the warmest and driest and is influenced by the Tramontane wind all of which lead to greater transpiration from the grapes during the end of ripening, hence a greater concentration of sugar. Which can be beneficial meaning less spirit is needed to fortify a wine to as certain level of alcohol while retaining a certain level of residual sugar
Grapes used producing VDNs
The majority of VDNs are produced from Muscat or Grenache;
Muscat Blanc a Petit Grains
Muscat of Alexandria
Grenache Noir
Grenache Blanc, Macabeu and Grenache Gris may also be part of the blend for VDNs in Roussillon
Muscat Blanc a Petit Grains
Most widely planted in France
Smaller grapes than Muscat of Alexandria, and is considered to have a greater intensity of aroma and flavor
Tolerant to dry weather and hence suited to Mediterranean climates in which rain during the growing season in scarce
Susceptible to powdery milde, botrytis bunch rot and mites
Plantings are increasing in number, mainly due to its popularity in dry, unfortified wines and as a blending component (for aroma) or as a single variety wine
Muscat of Alexandria
Bigger grapes than Muscat Blanc and achieves high sugar levels
Similar to Muscat Blanc, it is tolerant to dry weather but is susceptible to powdery mildew and botrytis bunch rot
Plantings are in decline as it is often thought to produce wines that are less refined than those from Muscat Blanc
Grenache Noir
A late ripening variety with good drought resistance making it suitable to Mediterranean climates
It can produce high yields but can be relatively pale in colour
It accumulates sugar quickly and is thereof suitable for the production of fortified wines
Susceptible to coulure at fruit set, downy mildew and botrytis bunch rot, all of which can reduce yields
Vineyard management voor VDNs
Climates for growing grapes for VDNs are generally warm, shady canopies are required to reduce the chance of sunburn and excessive grape shrivelling
Harvesting VDNs
Yields are small, generally 30hl/ha max
By law grapes must be picked with a min of 14.8% abv potential alcohol. Sometimes grapes are picked slightly riper but overall producers want to retain as much as acidity as possible
Grapes tend to be hand-harvested, and there may be several passes through the vineyard depending on ripeness
Late harvest and botrytis characters are not desired
VDN fortification
VDNs are fortified with a neutral spirit of 95-96% abv and therefor the spirit does not compete with the character of the base wine
The spirit is added when fermentation reaches 5-8% abv to make wines of 15-18% abv
The minimum concentration of residual sugar depends on the individual appellation but ranges from 100g/l to 125g/l for Muscat based wines and 45g/l for Grenache based wines, though in practice many Grenache based wine have 100g/l of residual sugar
Approx 5-10 percent of the volume of the wine is made up of the fortifying spirit, and is another reason why VDNs do not have a particular spirity character
VDN fermentation white grapes
White grapes are typically pressed and the must fermented off the skins. A period of skin contact (6-24 hours) prior to fermentation may be used to extract greater aroma
The winemaker may choose to blend press juice with the free run juice for extra body and texture, or keep them separated
F unaged VDNs the must may be chilled and stored for a period of months and then fermented based on demand, to ensure the wines produced are as fresh as possible. The must and wine will therefor aisles be protected from oxygen through the winemaking process, also to retain fresh primary aromas
Stainless steel vessels are used to allow for easy temperature control. Wine tend to be fermented cool at 15 degrees to enhance the production of fruity ester aromas
VDN fermentation black grapes
Grapes are typically fermented and fortified while in contact with the grape skins
The addition of the fortifying spirit increases the extraction of color, flavor and tannins. Important for wines that will undergo extensive ageing
Maceration on the skins can continue for a couple of weeks past the fortification to maximize extraction as well as cap management techniques
The wines tend to be fermented mourned 28 degrees to promote extraction but retain fruity aromas
Explain the wine style for youghtful, unaged wines
Released for sales a few months after fermentation
Typically stored in stainless steel vessels at cool, constant temperatures protected from oxygen (blanketing with inert gas)
Wines display primary aromas and flavours. Muscat based wines will show floral and grape aromas and potentially peach, pear and honey. Grenache based wines often show blackberries, raspberry and plums
Explain the wine style for oxidatively aged wines
Wines can be matured in a variety of vessels over a period of several years, some may be kept in oak.
Barrels are typically not topped up during maturation, which encourage oxidation
Some wine are aged in glass Demi-johns (bonbonnes) that are not quite full, un-stoppered, and left outside in the sun to speed up the ageing process. They can be bottled directly for sales, transferred to other barrels or used as a blending component with oxidatively aged wines from barrels
Name the two VDN appellation in the Rhone
Muscat Beaumes-de-Venise
Vind Doux Naturel Rasteau
Explain Muscat Beaumes-de-Venise
- Vineyard
- Production
- Style
- Producers
Vines are planted on terraces on south-east facing slopes of the Dentelles de Montmirail, which provides shelter from the Mistral and helps ripening
Approx 95% of production is white VDN made from Muscat Blanc a Petit Grains
Muscat a Petit Grains Rouge (Brown Muscat in Australia) is allowed for the production of red and rose VDN
Wines are always made in an unaged style
White Muscat Beaumes-de-Venise is generally medium bodied, with medium acidity and low alcohol for a fortified wine (around 15% abv). Due to protective winemaking the wines usually show primary aroma and flavours of blossom, grape, peach and honey.
Domaine de Bernardins
Explain Vin Doux Naturel Rasteau
- Vineyard
- Production
- Style
- Producers
South facing slopes provide maximum sun exposure and some protection from the cool Mistral, meaning grapes easily become very ripe, with almost jammy flavours
Rasteau can either by red, rose or white and can be made in unaged or oxidative styles
In practice only a small amount of white is made, most production is red.
Red wines must be made with a min of 75% Grenache Noir; Grenache Gris, Grenache Blanc as well as a number of other Southern Rhone varieties can also be blended in
Unaged wines can show notes of cherries and plums, oxidative styles showing more drier fruit and nutty hints
Alcohol levels are generally low to medium, with typically 16-18% abv
Name the four VDN appellation of the Languedoc
Muscat de Frontignan
Muscat de St-Jean-de-Minervois
Muscat de Mireval
Muscat de Lunel
All of the wines must be made from Muscat Blanc a Petits Grains and made in an unaged style
Muscat de Frontignan
Based south west of Montpellier at low altitude, and hence relatively warm
Produces wines with a fuller body than many other appellations and splays aromas of tropical fruit
Muscat de St-Jean-de-Minervois
Located in the north east corner of Minervois at 250-300m elevation where the climate is more continental
Wines with higher acidity, lighter body and more stone fruit and floral aromas, compared to Muscat de Frontignan
Name the VDN styles of wines made in the Roussillon
Grenat/Rimage Blanc Tuile/Traditionnel Ambre Hors d'age Rancio
Explain Grenat
Unaged style of red wine in Maury and Rivesaltes
Explain Rimage
Unaged style of red wine in Banyuls
Explain Blanc (Roussillon)
Unaged style of white wine
Explain Tuile
A red wine from Maury or Rivesaltes that has been matured oxidatively
Explain Traditionnel
A red wine from Banyuls that has been matured oxidatively
Explain Ambre
A white wine that has been matured oxidatively
Explain Hors d’age
A wine that has been matured oxidatively for a longer time than Tuile or Ambre and therefor can be red or white
Rancio
A wine with ‘Rancio’ character, can be red or white
Name the VDN appellations of Roussillon
Grand Roussillon Banyuls Banyuls Grand Cru Maury Muscat de Rivesaltes Rivesaltes
Explain Grand Roussillon AOC
A wide area for VDNs produced outside of the five leading AOCs and can also include declassified wines from those AOCs
Banyuls AOC
Located at the eastern end of the Pyrenees, bordered by the Mediterranean to the east and Spain to the south
Red wines must be made with a min of 50% Grenache Noir, but can also include Grenache Gris and Grenache Blanc
Vineyards are planted on steep terraced slopes
A small amount of white VDN is also made
Significant producers include Domaine Vial-Magneres
Banyuls Grand Cru AOC
Covers the same area as Banyuls AOC but the wines can only be made red and must have a min of 75% Grenache Noir and matured for a min of 30 months
Therefor the can be Tuile, Hors d’age or Rancio in style
Maury AOC
Located in the north of Roussillon
Vines are planted at 100-400 m in the foothills of the Pyrenees on dark-colored schist soils that store heat from the day and realize it at night, helping ripening
Red VDNs must be made from a min of 75% Grenache Noir
A small amount of white VDN is also made, usually unaged in style
Dry, unfortified wines can also be made in the same area but must be labelled Maury Sec AOC
Muscat de Rivesaltes AOC
By far the largest appellation in Roussillon in terms of production
VDNs are often made from a blend of Muscat Blanc a Petits Grains and Muscat of Alexandria and only in unaged style
Rivesaltes AOC
Located in the north of Roussillon close to the Mediterranean coast. Both red and white VDNs are made in different styles; Grenat Tuile Ambre Hors d'age
Whites can only be made with a max of 20% of Muscat varieties, with the balance coming from Grenache Blanc, Grenache Gris, Macabeu and Malvoisie
The reds are mainly made from Grenache Noir
Significant producers include Domaine Cases
