France - Alsace Flashcards
1
Q
Location
Main category produced (white, red, etc)
Germanic (3) x French (3) influences
Changes in quality focus and vineyard location since 1960’s
A
- located in north-eastern France.
- 90% of its production is white wine.
- varietal, usually unoaked wines.
- wines of the region reflect the frequent change in control of the region between France and Germany.
- Germanic influence: a) single variety wines; b) use of aromatic grapes (Riesling, Gewurzt, Muscat); c) less aromatic varieties such as Pinot Gris.
- French influence: a) adoption of an AOC system; b) the concept of terroir incorporated in the classification system; c) quality classification, e.g: grand cru, etc.
- hillsides had a reputation for quality in the past; fell into neglect when the demand was for inexpensive wines;
- hillsides have been replanted since 1960’s.
2
Q
Overall climate
Influence of latitude
Geographic features influencing the climate (2)
Advantages x disadvantages of the climate in Alsace
A
- cool continental climate (cold winters / warm summers).
- northerly latitude results in long growing seasons.
- climate is dry, with moderate rainfall (600mm / year) due to the protection from the Vosges Mountains (the majority of the rain falls on the western side of the mountain).
- another drying influence is the Fohn wind = dry, warm.
- advantages: a) long season = possible to ripen grapes in such a northerly location; b) relatively dry climate = reduced risk of fungal diseases; c) high diurnal range (higher sites) = slows down ripening, retaining acid in grapes; d) very litle rain during harvest reduces the risk of rot / grapes swelling with H2O; e) relatively dry end of the season: encourages the production of late harvest / botrytised wines (location dependant).
- disadvantages: a) relatively dry climate = summer droughts can be an issue (irrigation not permitted in AOC); b) rain is spread throughout the year = can disrupt flowering / fruit set.
3
Q
Range of altitudes
Best orientations
Vineyard sites: plain x hillside
A
- the foothill of the Vosges provide many diverse vineyard sites.
- range of altitudes: 200m - 450m ASL.
- orientation: south - east or south - west (max sunlight interception).
- soils are varied = a ‘mosaic of terroirs’.
- vineyards on the plain: deeper, fertile soils (more vegetative growth) = inexpensive wines.
- vineyards on the hillsides: lower fertility, better drained soils (less vegetative growth, better fruit quality) = premium wines.
4
Q
Most planted varieties
Noble varieties
A
- most planted grape varieties: Riesling, Pinot Blanc, Gewurzt and Pinot Gris.
- noble grape varieties (allowed in regulated wine styles): Riesling, Gewurzt, Pinot Gris & Muscat.
5
Q
Budding & ripening
Other viticultural characteristic
Advantages & disadvantages
Quality & price level
A
- cold-hardy variety (thanks to the hardness of its wood - suitable for regions with cold winters).
- late budding / mid to late ripening.
- advantages: a) late budding (some protection from frost);
b) produces relatively high yields without loss of quality (in the correct sites); c) good disease resistance (downy & powdery mildew and botrytis); d) cold-hardy. - disadvantages: a) needs good exposure / long growing season to ripen fully.
- wine style: typically dry (or with low amount of RS), med to full body, med alc, med to high acid, with citrus (lemon, grapefruit), stone fruit (peach), pronounced stony / steely character.
- good to outstanding in quality.
- mid- priced to premium, with a few super-premium examples.
6
Q
Budding & ripening
Picking date choices in Alsace
Advantages & disadvantages
Wine style
Quality & price levels.
A
- early budding / early ripening.
- it’s a vigorous variety, moderately productive (susceptible to coulure).
- in Alsace is picked late to achieve full maturity (to avoid unripe tannins).
- advantages: a) early ripening (avoids autumn rains); b) not overly productive as it can suffer from coulure.
- disadvantages: a) early budding (susceptible to frost);
b) suffers from coulure (can reduce yields); c) vulnerable to powdery mildew, vine moth and grey rot; d) susceptible to chlorosis and desiccation of the stems. - wine style: typically medium lemon in colour (grapes are themselves pink when ripe), pronounced intensity with aromas of lychee, peach, apricot, rose & spices; med to high alc, med to full body and low acid.
- good to outstanding in quality.
- mid-priced to premium.
7
Q
Budding & ripening
Proportion of plantings
Advantages (3) & disadvantages (3)
Wine style
A
- early budding / early ripening.
- with Auxerrois, 20% of all plantings in Alsace.
- advantages: a) early ripening (makes it less vulnerable to rain @ harvest); b) it’s a help for wineries producing the full Alsacian range; c) due to its low aromatic profile, can be used in blends, including Cremant.
- disadvantages: a) it’s more vulnerable to spring frost; b) prone to fungal diseases; c) fairly vigorous / low aromatics mean that it needs to be properly managed in order to produce wines with relative quality.
- wine style: low to medium intensity, with aromas of pear, apple, sometimes floral; med to me(+) acid and can be oppulet in the right hands.
8
Q
Budding & ripening
Proportion of plantings
Advantages (4) & disadvantages (4)
Wine style
A
- early budding, early ripening.
- 4th most planted variety in Alsace.
- advantages: a) less susceptible to autumn rains; b) produces moderate yields (premium wines); c) susceptible to botrytis (SGN wines); d) under the right conditions, can produce high quality, ageable wines.
- disadvantages: a) susceptible to frost; b) moderate yields (bulk wine); c) susceptible to botrytis (for quality dry wines); d) can loose acidity / accumulate alc very rapidly.
- style: med intensity of apple and peach, with med to high alc, med acid; best exampes can display a rich / oily texture and can age well, displaying honeyed and smoky notes.
9
Q
Budding & ripening
Proportion of plantings
Advantages (3) & disadvantages (5)
Wine style
Reasons for change in wine quality (2)
A
- early budding / early ripening.
- only black grape variety permitted in Alsace.
- 5th most planted variety in Alsace.
- advantages: a) less vulnerable to autumn rains; b) suitable for cooler regions; c) can produce high quality wines, expressive of terroir and ageworthy.
- disadvantages: a) susceptible to spring frost; b) looses quality with high yields; c) very delicate (millerandage, powdery & downy mildews, fan leaf and leaf roll viruses); d) in warm climates, it’s prone to echaudage; e) ripens too fast (loosing intensity).
- style: historically, produced lean and thin wines; but quality has risen due to: a) warming climate; b) learning from other regions (Burgundy / Germany).
10
Q
Budding & ripening
Proportion of plantings
Advantages (3) & disadvantages (2 & 4 diseases)
Wine style
A
- early budding / mid ripening.
- in decline (around 10% of total plantings), because Pinot Blanc, Pinot Gris and Auxerrois are easier to grow.
- advantages: a) less vulnerable to autumn rains; b) retains acid better than Pinot Gris / Auxerrois.
- disadvantages: a) prone to spring frosts; b) prone to chlorosis, downy & powdery mildew, botrytis.
- style (reduced yields): med to med(+) intensity of green fruit (cooler climates) to tropical notes (warmer climates) with a distinctive earthy character, med to med (+) acidity.
11
Q
Budding & ripening
Proportion of plantings
Advantages (2) & disadvantages (2 & 3 diseases)
Wine style
A
- early budding / mid ripening
- planted in tiny amounts.
- advantages: a) less vulnerable to autum rains; b) highly aromatic (in tiny amoutns, adds complexity to a blend.
- disadvantages: a) vulnerable to spring frosts; b) susceptible to powdery mildew, botrytis and mites.
- pronounced grapey aromas, with delicate (sometimes pungent) floral and spicy aromas.
12
Q
Vine training systems
Height of fruit zone / canopy (reasons)
Planting density
Main diseases
Organic x conventional viticulture
Harvest facts (3)
A
- single or double Guyot (required by regulations).
- fruit zone is typically trained higher than other regions
(1 - 1.2 m) to avoid frost. - canopies are trained higher for more sunlight exposure, which means the space between rows needs to be wider to avoid shading.
- planting density: 4,400 - 4,800 vines per hectare (less dense on the valley floor).
- terracing can be necessary on the steepest slopes.
- main diseases: powdery & downy mildew, grape vine moth and esca.
- 15% of its vineyards are organic (French average is 10%).
- harvest: a) long period, Sep to Oct (range of styles, exposition and altitude); b) manual (steep slopes / Gran Cru); c) machine harvest on the plains.
13
Q
Principal aim of winemaking decisions
Pre-fermentation maceration
Fermentation temp (Riesling, Muscat & Sylvaner x Gewurzt + reasons)
Choice of yeast
Fermentation & maturation vessels
Use of NFO
Residual sugar levels
A
- most wines are made from single varieties.
- aim: preserve primary fruit character.
- pre-fermentation skin contact / keeping the pressed grapes longer in the press = sometimes used to extract flavour + add texture.
- fermentation temp: a) cool for Muscat, Riesling and Sylvaner; b) mid-range for Gewurzt (reasons: 1- has pronounced aromas, not affected by slightly higher temps; 2- has high sugar levels; 3- banana aromas created by low temp isn’t desirable in Gewurzt).
- choice of yeast: smaller, quality focused producers will often prefer ambient yeasts.
- fermentation vessels: inert: large old oak vessels (foudres) or stainless steel.
- maturation vessels: same as above, on lees (no batonnage) to retain primary character.
- NFO: very little is used = a) primary fruit character; b) oak notes aren’t necessarily desirable.
- residual sugar levels: historically, very little consistency (producer dependant); now, producers tend to indicate the level of sweetness in their wines.
14
Q
Chaptalisation
Yields
(Alsace AOC, Comunes & lieu-dit, Alsace Pinot Noir AOC and Alsace Grand Cru AOC)
Quality Classification (When was GC introduced, varieties permitted and exceptions, change in 2011 + 3 reasons)
Current discussions on quality
A
- Chaptalisation: allowed for Alsace AOC; used in cooler years.
- Yields:
a) Alsace AOC = Pinot Gris / Gewurzt: 80 hL/ha; Riesing 90 hL/ha; Pinot Blanc = 100 hL/ha;
b) Comunes and lieu-dit: 72 and 68 hL/ha respectively;
c) Alsace Pinot Noir AOC = 60 hL/ha.
d) Alsace Gran Cru AOC = 55 hL/ha; Rangen = 50 hL/ha. - Quality classification:
a) Grand Cru introduced in 1975;
b) normally restricted to varietal wines from one of the noble varieties.
c) 3 vineyards are allowed to produce a blend (Altenberg de Bergheim) or Sylvaner as Grand Cru wines.
d) 2011: each of the GCs vineyards became an individual GCs; reasons = a) debate about whether the demarcation was too generous or yields too high; b) lead to some producers not using it; c) now individual GCs can vary their own rules.
e) region is currently discussing introducing a 1er cru classification (single vineyards).
15
Q
Which AOCs can produce the style?
Permitted varieties
Main requirement
VT (sweet? noble rot?)
SGN (sweet? noble rot?)
A
- both Alsace AOC and GCs can produce the 2 styles.
- only noble varieties can be used.
- high minimum sugar levels at harvest is required.
- Vendange tardive does not need to be sweet (14-15% ABV if fermented to dryness) or affected by botrytis.
- SGN must be made from botrytis-affected grapes.
- sugar levels required:
a) VT: 235 g/L (Muscat / Riesling); 257 g/L (PG / Gewurzt)
b) SGN: 276 g/L (Muscat / Riesling); 306 g/L (PG / Gewurzt)
