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The Wine Bible > France > Flashcards

France Flashcards

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1
Q

What is the French system of regulations?

A

AOC (Appellation d’Origine Controlee)

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2
Q

Three climate systems in France

A

Continental (Champagne/Burgundy), Mediterranean (Southern), Maritime (Bordeaux/Western Loire)

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3
Q

Largest AOC in France?

A

Bordeaux

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4
Q

Number of growers/estates in Bordeaux

A

5,660

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5
Q

Bodies of water in Bordeaux

A

Gironde Estuary, Dordogne River, Garonne River

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6
Q

9 Leading Appellations in Bordeaux

A
  • Barsac
  • Margaux
  • Pauillac
  • Pessac-Leognan
  • Pomerol
  • St. Estephe
  • St. Emilion
  • St. Julien
  • Sauternes
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7
Q

Bordeaux - General Observations

A
  • High value wines
  • Good for aging
  • Elegant and concentrated
  • Often blended
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8
Q

20 Grape Varieties in Bordeaux

A

Whites:
- Alvarinho
- Liliorila
- Muscadelle
- Sauvignon blanc
- Semillon
- Ugni blanc
- Colombard
- Mauzac
- Merlot blanc
- Sauvignon Gris

Reds:
- Arinarnoa
- Cab Franc
- Cab Sauv
- Merlot
- Carmenere
- Castets
- Malbec
- Marselan
- Petit verdot
- Touriga Nacional

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9
Q

Left Bank

A
  • Margaux
  • St Julien
  • Pauillac
  • St Estephe
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10
Q

Right Bank

A

St. Emilion, Pomerol

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11
Q

1855 Classification First Growths

A
  1. Chateau Margaux
  2. Chateau Lafite Rothschild
  3. Chateau Haut-Brion
  4. Chateau Latour
  5. ** Chateau Mouton Rothschild
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12
Q

Medoc’s Appellations

A

Medoc & Haut-Medoc (Margaux, St. Juilen, Pauillac, St. Estephe, Listrac, Moulis)

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13
Q

Medoc Wine

A
  • Almost all red
  • Generally up to 70% Cab Sauv
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14
Q

Margaux - General Observations

A
  • “Whiskey in a teacup”
  • Southernmost & largest
  • Soil is gravelly and light
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15
Q

St.-Julien - General Observations

A
  • Smallest comune
  • Highest percentage of classified growths
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16
Q

Pauillac - General Observations

A
  • 3/5 First Growths
  • Variety of flavors and aromas
  • Variable terroir: limestone, gravel, clay
17
Q

St-Estephe - General Observations

A
  • Northernmost
  • Rugged and hearty
18
Q

Graves - General Observations

A
  • Gravelly soil
  • Both red & white
  • All whites are Sauv Blanc and Semillon blends
19
Q

Noble Rot

A
  • Botrytis Cinerea
  • Temp must fall between 59-77 fahrenheit (15-25 celsius)
  • Humidity around 90 percent for 4+ hrs
20
Q

St.-Emilion - General Observations

A
  • Right Bank
  • Clay, sand, quartz, chalk
  • ONLY RED
  • Blends of Merlot & Cab Franc
21
Q

Pomerol - General Observations

A
  • Right bank
  • Tiniest region in Bordeaux
  • ONLY RED
  • Merlot & Cab Franc
  • Clay and gravel
22
Q

Listrac & Moulis - General Observations

A
  • Usually Cab Sauv
  • Less polished
  • Positioned away from riverbanks, heavier soil
23
Q

Entre-Deux-Mers - General Observations

A
  • “Between two seas”
  • Appellation is ONLY DRY WHITE
  • Simple wines
  • Sauv Blanc, sometimes Semillon and Muscadelle

Red wines have appellation Bordeaux or Bordeaux Superieur

24
Q

Fronsac & Canon-Fronsac

A

All red wines, dominated by Merlot

25
Q

Cotes de Bordeaux

A

Comunes: Blaye, Bourg, Castillon, Francs
- Merlot leads
- Everyday drinking

26
Q

Champagne Region quick facts

A
  • Average temp is 52 F/11 C or less
  • 90 miles NE of Paris
  • About 16,000 small growers
  • About 360 wine firms (“houses”)
  • 85,000 acres
  • Just one appellation (Champagne)
27
Q

Champagne - General Observations

A
  • Distinct aroma/texture
  • Cold temps and limestone soil
  • All champagnes are blends
28
Q

Champagne Classification

A

System known as “Echelle des crus”
#1 Grand Cru
#2 Premier Cru
#3 Cru
Villages are ranked, not vineyards

29
Q

Grapes of Champagne

A

Whites:
- Chardonnay
- Arbane
- Petit Meslier
- Pinot blanc
- Fromenteau
Reds:
- Pinot Meunier
- Pinot Noir

30
Q

5 Vineyard Areas of Champagne

A
  1. Montagne de Reims (pinot noir and meunier)
  2. Cote des Blancs (chardonnay)
  3. Vallee de la Marne (mostly pinot meunier)
  4. Cote de Sezanne (mostly chardonnay)
  5. The Aube (mostly pinot noir)
31
Q

Champagne dryness scale

A
  1. Brut Nature/Pas Dose/Dosage Zero
    • 0-3 g per liter
  2. Extra Brut
    • 0-6 g per liter
  3. Brut
    • less than 12 g per liter
  4. Extra-dry
    • 12-17 g per liter
  5. Sec
    • 17-32 g
  6. Demi-Sec
    • 32-50 g
  7. Doux
    • More than 50 g sugar
32
Q

Autolysis

A

Yeast cell walls begin to disintegrate, spilling contents (amino acids, enzymes, polysaccarides) into the wine.

This gives wine champagne its creaminess, complexity, secondary aromas like biscuits. Occurs when wine is sur lie

33
Q

Prestige Cuvee

A
  • Grapes come from almost only Grand Cru vineyards
  • Pinot Meunier is rarely included
  • Blend of only the best wines from the best vineyards to which the producer has access
  • No requirement of time sur lie, but usually 4-10 years
34
Q

Nonvintage Champagne

A
  • Grapes come from good vineyards but often unranked
  • Pinot meunier almost always included
  • 12-100s of still wines of many vintages are used
  • 15 months minimum sur lie
35
Q

Vintage Champagne

A
  • Grapes come from good/great vineyards (often Premier or Grand Cru)
  • Pinot Meunier sometimes included
  • Dozens of single-vintage still wines are used (year must be a good year)
  • 3 years min. sur lie
36
Q

3 Types of Champagne

A
  1. Blanc de blancs
    - entirely from chardonnay
    - can be vintage or NV
    - Often Cote des Blancs
  2. Blanc de Noirs
    - Entirely from red grapes
    - Extremely rare
  3. Rose Champagne
    - Creme de la creme, more $$
    - Saignee method (contact w/ Pinot Noir skins)
    - D’assemblage method (adding a small amt of still Pinot Noir wine into base wines before bottling & second fermentation)
    - Can be made with more chardonnay than PN
    **Pinot-dominant is richer and fuller in body
    **Chardonnay-dominant are lighter and sometimes more elegant

The Wine Bible (2 decks)

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