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WSET Level 4 Diploma D3 FT > France - Alsace / Jura > Flashcards

France - Alsace / Jura Flashcards

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1
Q

What is the climate of Alsace?

A

a warm, sunny and dry climate

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2
Q

What mountain range influences Alsace?

A

The Vosges mountains

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3
Q

How much rain does Alsace receive a year?

A

only around 600mm

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4
Q

What wind influence Aslace?

A

The Fohn wind, a warm wind that both raises the temperature and reduces the incidence of fungal diseases

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5
Q

What are the altitude of Alsace vineyards?

A

200-250 and up to 450m

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6
Q

What are the top varieties planting of Alsace?

A
  • Riesling
  • Pinot Blanc
  • Gewurztraminer
  • Pinot Gris
  • Pinot Noir
  • Sylvaner
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7
Q

Does Riesling bud and ripen early or later?

A
  • Buds late, providing protection against spring frost
  • a long growing season to ripen fully
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8
Q

What diseases Riesling is resistant to?

A
  • downy mildew
  • fairly resistant to powdery mildew and botrytis rot
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9
Q

What are the difference of Alsatian Riesling from German?

A

Dry, either no residual sugar or a low amount

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10
Q

Does Gewurztraminer bud and ripen early or later?

A

buds early and ripening early

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11
Q

What diseases is Gewurztraminer vulnerable to?

A
  • powdery mildew
  • grape vine moth
  • grey rot
  • use of Virus-free clones to reduce problems
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12
Q

Which of grape varieties ferment at a mid-range temperature instead of a cool temperature?

A

Gewurztraminer, has pronounced aromas, not affected by slightly higher fermentation temperatures, and has higher sugar levels. A slightly higher fermentation temperature is desirable to ensure that the yeast can ferment effectively to high alcohol levels. Low fermentation temperatures are avoided as its characteristic banana aroma is not desired in Gewurztraminer

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13
Q

Briefly explain how the Vosges mountain help protect the vineyards of Alsace?

A

The Vosges mountains are situated to the west of the vineyards and this creates a rain shadow and protection from the dominant westerly winds and the clouds. Most rain falls to the west of the mountains and the vineyards are drier, warmer and more protected than land outside the shadow of the Vosges mountains. The Alsace vineyards have higher temperatures and more sunshine hours making this a unique climate at this latitude.

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14
Q

Describe why Alsace’s landscape is often described as a “mosaic of terroirs”

A

The soils are varied with the higher, steeper slopes having thin top soil which promotes slower growth, better drainage for the roots and ultimately a more balanced vine producing high quality grapes. On the plains nearer the river Rhine, the soils are more fertile which results in high vigour vines that produce higher yields of lesser quality fruit.

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15
Q

What form(s) of vine training are permitted in Alsace?

A
  • Single Guyot
  • Double Guyot
  • 1-1.2m above the ground to reduce the risk of frost
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16
Q

Which pests and diseases are most prevalent in Alsace?

A
  • Esca
  • Powdery mildew
  • Grape vine moth
  • Downy mildew
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17
Q

Which winemaking techniques are usually avoided in Alsace winemaking?

A
  • Lees stirring
  • Malolactic conversion
  • Fermentation in new oak
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18
Q

True or false?
Chaptalization for Alsace AOC is allowed within EU rules

A

True

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19
Q

What are the minimum sugar levels of Vendange Tardive?

A
  • Muscat or Riesling: 235 g/l
  • Pinot Gris and Gewurztraminer: 257 g/l
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20
Q

What is the minimum sugar levels of Selection de Grains Nobles?

A
  • Muscat or Riesling: 276 g/l
  • Pinot Gris or Gewurztramier: 306 g/l
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21
Q

Does Pinot Gris bud and ripen early or later?

A

it buds early and ripens early

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22
Q

What kind of pests and diseases is Pinot Gris prone to?

A

botrytis bunch rot, downy mildew

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23
Q

Which Muscat are planting in Alsace?

A
  • Mmuscat Blac a Petit Grans
  • Muscat Ottonel
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24
Q

Who are the good examples of Pinot Noir producers?

A
  • Domaine Mure
  • Albert Mann
25
Q

What are the main pests and diseases in Alsace?

A
  • Powdery and downy mildew
  • the grape moth
  • esca
26
Q

Is Chaptalization allowed in Alsace?

A

Yes

27
Q

What are the maximum yield in Alsace?

A
  • PG and Gewurztraminer: 80 hl/ha
  • Riesling: 90 hl/ha
  • Pinot Blanc: 100 hl/ha
28
Q

What are the maximum yields of Grand Cru wines?

A

55 hl/ha

29
Q

When did Grand Cru wines introduced?

A

1975

30
Q

What are the Alsace “noble” varieties?

A
  • Riesling
  • Muscat
  • Pinot Gris
  • Gewurztraminer
31
Q

Which Grand Cru can blend?

A
  • Altenberg de Bergheim
    (- Kaefferkopf)
32
Q

Who are the famous producers of Alsace?

A
  • Hugel
  • Trimbach
  • Zind-humbrecht
  • Cave de Turkheim (co-op)
33
Q

What is the climate of Jura?

A

Continental climate with relatively high rainfall

34
Q

What is the altitude of the Jura Mountains?

A

250-400 m

35
Q

What are the main soils of Jura?

A

clay and marl with limestone

36
Q

What are the top varieties of Jura?

A
  • Chardonnay
  • Savagnin
  • Poulsard
  • Pinot Noir
  • Trousseau
37
Q

Describe the unique production process for making Vin Jaune.

A
  • Savagnin grapes are fermented to dryness .
  • The dry wine is then aged in barrels with intentional ullage.
  • A flor-like yeast called le voile (translates as ‘the veil’) develops on top of the wine.
  • The wine may be inoculated to start the process of the yeast developing or it may occur naturally.
  • The wine has to remain under flor for a minimum of five years within a total ageing requirement of six years in the barrel.
  • Sometimes the Savagnin wines are blended with Chardonnay, which may or may not have undergone ageing under le voile.
38
Q

What are the maximum yield of Vin de Paille and Vin Jaune?

A

Vin de Paille: 20 hl/ha
Vin Jaune: 30 hl/ha

39
Q

Wine business in Jura is principally divided between estates, negociants and four cooperatives. What are the percentages?

A

Cooperatives: 20%
Negociants: 30%
Estates: 50%

40
Q

Does Savaginin bud early or later? Is it good resistance to what diseases?

A

It buds early. Fungal diseases because of thick skins

41
Q

Does Poulsard bud and ripen early or later? is it prone to what diseases?

A

it buds early and ripens early. It is prone to Coulure and to all the fungal diseases because of their thin skins

42
Q

Is Trousseau resistance to what diseases? What is it prone to?

A

Resistance to fungal diseases. It is prone to poor flowering and coulure, reducing yields

43
Q

What are the fermentation temperature range for Savagnin and Chardonnay? Do they go through malolactic conversion?

A

at mid-range fermentation temperature as fruity esters are not desired. Malolactic conversion is commonly used

44
Q

How long are red wines of Jura macerated on the skins?

A

a short time 5-10 days

45
Q

What are the fermentation temperature for Jura red wines?

A

30c (86F)

46
Q

Which red grapes are made with carbonic or semi-carbonic maceration?

A

Poulsard

47
Q

What is the thin layer of a flor-type yeast called?

A

Le voile

48
Q

What is the aging requirement for Vin Jaune wines?

A

The wine has to remain under flor for a minimum of fine years within a total ageing requirement of six years in the barrel.

49
Q

What are the flavor characteristics of Vin Jaune wines?

A
  • Medium lemon to medium gold
  • pronounced aroma of bread dough, almond, ginger apple with high acidity
  • High alcohol
  • Medium bodied
50
Q

What is the alcohol requirement of Vin de Paille?

A

14%

51
Q

What is the residual sugar levels of Vin de Paille?

A

70-120 g/l

52
Q

What is the aging requirement of Vin de Paille?

A

They must be aged in oak for a min of 18 months

53
Q

What are the styles of wine made in Cotes du Jura AOC?

A
  • Red
  • Rose
  • White
  • Vin Jaune
  • Vin de Paille
54
Q

What styles of wines do they make in Arbois AOC?

A
  • Red - majority
  • Rose
  • White
  • Vin Jaune
  • Vin de Paille
55
Q

What is the style of wine made in in Chateau-Chalon?

A

Vin Jaune

56
Q

What are the styles of wines made in L’Etoille?

A

White wine only including Vin Jaune and Vin de Paille

57
Q

For white wines, what % of Savagnin and/ or Chardonnay are required?

A

a min 80% of the blend

58
Q

For white wines, what % of Pinot Noir, Poulsard and/ or trousseau are required?

A

min 80% of the blend

WSET Level 4 Diploma D3 FT (31 decks)

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