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WSET 4 D5 by Sarp Sarac > D5.C5 Vin Doux Naturels > Flashcards

D5.C5 Vin Doux Naturels Flashcards

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1
Q

Where are PDOs for VDNs located in France?

A
  • Roussillon (80%)
  • Languedoc
  • Southern Rhone
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2
Q

What is the climate in all VDN PDOs?

A

Warm mediterranean

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3
Q

What is the advantage of Roussillon in terms of producing VDNs?

A

Roussillon is the warmest and driest region and is influenced by the Tramontane wind which leads to greater transpiration from the grapes during the end of ripening, and hence a greater concentration of sugar. This is beneficial meaning less spirit is needed to fortify a wine to a certain level of alcohol while retaining a certain level of residual sugar

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4
Q

What are the major grape varieties that are used to make VDNs?

A

Muscat and Grenache

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5
Q

What are the viticultural properties of Muscat Blanc à Petits Grains?

A
  • Tolerant to dry weather
  • Susceptible to powdery mildew, botrytis bunch rot and mites
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6
Q

What are the viticultural properties of Muscat of Alexandria?

A
  • Tolerant to dry weather
  • Susceptible to powdery mildew, botrytis bunch rot
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7
Q

What re the differences between Muscat Blanc à Petits Grains and Muscat of Alexandria?

A
  • Muscat Blanc à Petits Grains has smaller grapes than Muscat of Alexandria, and it is considered to have a greater intensity of aroma and flavour
  • Muscat of Alexandria has bigger grapes than Muscat Blanc and achieves high sugar levels
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8
Q

What are the viticultural properties of Grenache?

A
  • Good drought resistance
  • Produces high yields, but can be relatively pale in colour unless these are controlled
  • Accumulates sugar quickly (good for fortified wines)
  • Susceptible to coulure at fruit set, downy mildew, phomopsis and botrytis bunch rot
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9
Q

What are the other grape varieties, other than Muscat and Grenache, that are used for the production of VDNs?

A
  • Grenache Blanc
  • Macabeu
  • Grenache Gris
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10
Q

What kind of canopy is required particularly for the unaged styles of Muscat?

A

A shady canopy, to reduce the chances of sunburn and excessive grape shrivelling

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11
Q

Generally what is the maximum yield for the appellations producing VDNs?

A

30 ha/hL

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12
Q

What is the required minimum level of potential alcohol for the grapes to be picked to produce VDNs?

A

14.8 % abv

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13
Q

What is the common form of harvesting for the VDNs?

A

Hand harvesting. There may be several passes through the vineyard depending on the ripeness of the crop

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14
Q

Are late harvest or botrytized characters desired for VDNs?

A

No

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15
Q

What is the minimum concentration of residual sugar in Muscat and Grenache based VDNs?

A
  • Muscat: 100-125 gr/L
  • Grenache: 45 gr/L (in practice many are around 100 g/L residual sugar)
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16
Q

Which spirit is used for the fortification of VDNs?

A

Neutral spirit of 95–96% abv

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17
Q

At which stage of fermentation, fortification is performed for VDNs?

A

When the fermentation reaches 5–8% abv to makes wines of 15–18% abv

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18
Q

Why do the VDNs not have spirity character?

A

Because only approximately 5–10 per cent of the volume of the wine is made up of the fortifying spirit

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19
Q

What are the common winemaking practices for the VDNs made from the white grapes?

A
  • The grapes are pressed and the must is fermented off the skins
  • The must and wine will also be protected from oxygen through the winemaking process, again to retain fresh primary aromas.
  • A period of skin contact (e.g. 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 separate as desired
  • For 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
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20
Q

What are the common winemaking practices for the VDNs made from the black grapes?

A
  • The must is fermented and fortified whilst in contact with the grape skins (the addition of the fortifying alcohol increases the extraction of colour, flavour and tannins)
  • Maceration on the skins can continue for a couple of weeks past the fortification date to maximise extraction
  • Cap management techniques such as pumping over and punching down are also used to maximise extraction
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21
Q

What is the preferred vessel for the fermentation of white and red VDNs?

A

Stainless steel

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22
Q

What are the fermentation temperatures for white and red VDNs?

A
  • White: Around 15°C
  • Red: Around 28°C
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23
Q

What are the types of VDNs?

A
  • Youthful, unaged wines
  • Oxidatively aged wines
24
Q

When are the youthful unaged VDNs released from the winery?

A

A few months after fermentation

25
Q

How are the youthful unaged VDNs stored until they are released from the winery?

A

They are typically be stored in closed stainless steel vessels at cool, constant temperatures, protected from oxygen

26
Q

What kind of aromas and flavours do the youthful unaged VDNs have?

A

Primary aromas and flavours of the grape variety or varieties
- Muscat- based: Floral and grapey aromas, and potentially other aromas such as peach, pear and honey
- Grenache based: Blackberries, raspberry and plums

27
Q

What are the vessels of choice for the maturation of the oxidatively aged VDNs?

A
  • Old oak barrels: Not topped up
  • Demi-johns (bonbonnes): Not quite full, un-stoppered, and left outside in the sun to speed up the ageing process
28
Q

What are the options for the oxidatively aged VDNs matured in demi-johns?

A
  • May be directly bottled for sale
  • Be transferred and matured further in barrels
  • Be used as a blending component with oxidatively aged wines from barrel
29
Q

What are the two VDN appellation in Rhone?

A
  • Muscat de Beaumes-de-Venice
  • Vin Doux Naturel Rasteau
30
Q

Where are the vineyards of Muscat de Baumes-de-Venice located?

A

On terraces on the south-east facing slopes of the Dentelles de Montmirail, which provides shelter from the Mistral and aids ripening

31
Q

What styles of VDNs can be produced in Muscat de Beaumes-de-Venice?

A
  • White: Most majority, from Muscat Blanc à Petits Grains
  • Red: From Muscat à Petits Grains Rouge
  • All unaged style
32
Q

Tasting notes for white Muscat de Beaumes-de-Venice.

A
  • Medium body
  • Medium acidity
  • Low alcohol (15% abv)
  • Blossom, grape, peach and honey aromas and flavours
33
Q

Name one significant producer of Muscat de Beaumes-de-Venice

A

Domaine des Bernardins

34
Q

What kinds of VDNs can be produced in Vin Doux Naturels Rasteau?

A
  • Red: Most majority. Minimum of 75 per cent Grenache Noir. Grenache Gris and Grenache Blanc as well as a number of other Southern Rhône varieties can also be blended in
  • Rosé: Made by saignee method, and fortified off the skins
  • White: Tiny proportion
35
Q

Tasting notes for unaged and aged red Vin Doux Naturel Rasteau

A
  • Unaged: Notes of cherries and plums
  • Aged: Dried fruit and nutty hints
  • Low to medium alcohol (16–18% abv being typical)
36
Q

How does the location of the appellation affect the wines of Vin Doux Naturel Rasteau?

A

Gentle south-facing slopes, providing maximum exposure to sunlight and some protection from the cool Mistral, means that grapes easily become very ripe, suitable for the production of sweet fortified wines with juicy, almost jammy fruit flavours

37
Q

How many VDN appellations are there in Languedoc?

A

4

38
Q

Name the two important VDN appellations in Languedoc.

A
  • Muscat de Frontignan
  • Muscat de St-Jean-de-Minervois
39
Q

What styles of VDNs can be produced in Languedoc?

A

Only white, unaged wines from Muscat Blanc a Petits Grains

40
Q

What are the differences between Muscat de Frontignan and Muscat de St-Jean-de-Minervois in terms of climate and aromas and flavours?

A
  • Muscat de Frontignan: Located at the south west of Montpellier at low altitude, and is hence relatively warm. It produces wines with a fuller body, with al and aids ripe aromas of tropical fruits
  • Muscat de St-Jean-de-Minervois: Located in the north east corner of Minervois at 250–300m elevation and the climate is more continental. The cooler climate gives wines with higher acidity, lighter body and more stone fruit and floral aromas
41
Q

VDNs represent how many percent of all Roussillon PDO and PGI wine production by volume?

A

30 %

42
Q

What are the types of VDNs in Roussillon?

A
  • Grenat (Maury and Rivesaltes) / Rimage (Banyuls): Unaged style red wine
  • Tuillé (Maury and Rivesaltes) / Traditionnel (Banyuls): Red wine that has been matured oxidatively
  • Blanc: Unaged styles of white wines
  • Ambré: White wine that has been matured oxidatively
  • Hors d’âge: Wine that has been matured oxidatively for a longer period than Tuilé or Ambré wines
  • Rancio: Denotes a wine with ‘rancio’ character. Can be red or white
43
Q

What does the Grand Roussillon AOC stand for?

A

The Grand Roussillon AOC covers a wide yet specifically delineated area for VDNs produced outside the five leading AOCs but can include declassified wines from those AOCs

44
Q

Where is Banyuls AOC located?

A

At the eastern end of the Pyrenees, bordered by the Mediterranean to the east and Spain to the south

45
Q

How is the topography and the soil of the vineyards in Banyuls AOC?

A

The vineyards are planted on steep terraced schist slopes

46
Q

What styles of wines is produced in Banyuls AOC?

A
  • Red (predominantly): Must be made of a minimum of 50 per cent Grenache Noir, but can also include Grenache Blanc and Grenache Gris
  • White (small amount)
47
Q

Where is Banyuls Grand Cru AOC located?

A

It covers the same area as Banyuls AOC

48
Q

What styles of wines is produced in Banyuls Grand Cru AOC?

A
  • Only red
  • Must be made of a minimum 75 per cent Grenache Noir and must be matured for a minimum of 30
    months
  • Wines that have been aged longer may qualify to be labelled as Hors d’âge or Rancio
49
Q

Where is Maury AOC located?

A

North of Roussillon

50
Q

How is the topography and the soil of the vineyards in Maury AOC?

A

The vines are planted at 100–400 m in the foothills of the Pyrenees on dark-coloured schist soils that store heat from the day and release it at night, aiding ripening

51
Q

What styles of wines is produced in Maury AOC?

A

Red (predominantly): Must be made of a minimum of 75 per cent Grenache Noir
- White (small amount): Usually unaged style

52
Q

How are the dry, unfortified wines labelled in Maury AOC?

A

Maury Sec AOC

53
Q

What is the largest appellation of Roussillon in terms of production?

A

Muscat de Rivesaltes AOC

54
Q

What styles of wines is produced in Muscat de Rivesaltes AOC?

A

Only unaged white wines often made from a blend of Muscat Blanc à Petits Grains and Muscat of Alexandria

55
Q

What styles of wines is produced in Rivesaltes AOC?

A
  • Both red and white VDNs are made in Grenat, Tuilé, Ambré, Hors d’âge and Rancio styles
  • Whites can only be made with a maximum 20 per cent Muscat varieties, with the balance coming from Grenache Blanc, Grenache Gris, Macabeu and Malvoisie
  • Reds are mainly made from Grenache Noir.
56
Q

Name significant producers from Banyuls AOC and Rivesaltes AOC

A
  • Banyuls AOC: Domaine Vial-Magneres
  • Rivesaltes AOC: Domaine Cazes

WSET 4 D5 by Sarp Sarac (6 decks)

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