Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

wset diploma > France - Bordeaux, Burgundy, Beaujolais, Alsace > Flashcards

France - Bordeaux, Burgundy, Beaujolais, Alsace Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Spirits flashcards WSET ® Level 3 Spirits flashcards WSET ® Level 2 Wine flashcards WSET ® Level 1 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 2 Spirits flashcards WSET® Level 4 Wine flashcards
1
Q

what is the climate in Bordeaux?

A

moderate maritime

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are the best growing conditions in Bordeax?

A

gentle heat through growing season, sufficient rain for growth and ripening, relatively dry and warm early autumn for steady ripening

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What protects the left bank of Bordeaux from Atlantic storms?

A

extensive pine forest called the Landes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

How does climate change from Médoc southwards?

A

Northern Médoc is cooler than southern Médoc and Graves as the pine forest, Landes is narrower and offers less protection from maritime, cooling influence of Atlantic and has less moderating influence from Gironde estuary

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is average rainfall in Bordeaux?

A

950mm, but highly variable along with when it falls within year

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

When and how does rain affect vintages in Bordeaux?

A

1) rain at flowering results in poor fruit set
2) rain throughout GS can result in disease pressure
3) after véraison can lead to unripe fruit and fungal diseases
4) at harvest can dilute flavours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What years had extreme temperatures in Bordeaux?

A

2003, 2005

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What moderates temperature in Bordeaux, and which parts of Bordeaux are protected from frost?

A

Gironde estuary, protects most prestigious areas in Medoc, even sites a mile west can be devastated by frost

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Which years were devastated by frost in Bordeaux?

A

1956, 1991, 2017 (33% lost)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What has devastated crops in Bordeaux in the last decade?

A

Hail

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the soil on the left bank of Bordeaux?

A

deposits of gravel and stony soil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are the gravel mounds called on the Bordeaux left bank?

A

croupes (highest are 32m)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What do gravel mounds contribute to grape growing in Bordeaux?

A

excellent drainage, heat retention facilitating slow ripening

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the soil on the right bank of Bordeaux?

A

Predominantly clay, although significant patches of gravel in certain parts of Libournais

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What soil suits Merlot most in Bordeaux? How does it affect the grape?

A

Clay. Ripens fully in most vintages delivering more sugar and therefore alcohol than Cab Sauv and Cab Franc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is Merlot susceptible to in Bordeaux?

A

spring frosts (early budding), coulure, drought and botrytis making sorting necessary

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is advantageous about growing Merlot in Bordeaux?

A

mid-ripening so can be picked before autumn rain and ripens fully in colder years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Where is Merlot grown in Bordeaux and why?

A

right bank and cooler northern Médoc which has more fertile soils with high clay content

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Why does Merlot grow better on clay?

A

cooler and has larger water holding capacity enabling production of Merlot’s larger berries

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What make Cab Sauv easier to grow in Bordeaux?

A

late budding so gets some protection from spring frosts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What physical properties do Cab Sauv berries have?

A

small berried, thick skinned and therefore high in tannins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is Cab Sauv susceptible to in Bordeaux?

A

vulnerable to autumn rains (late ripening), fully ripening in cooler years (h acid, unripe tannins, little fruit set), fungal diseases esp powdery mildew, trunk diseases Eutypa and Esca,

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What does Cab Sauv contribute to Bordeaux blend?

A

pronounced violet, blackcurrant, black cherry and menthol or herbaceous flavours,
h acidity
m alcohol
h tannins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What makes Petit Verdot difficult to grow in Bordeaux?

A

earlt budding, late ripening even more than Cab Sauv - spring frosts and unable to ripen fully in cool years with autumn rains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Where does Petit Verdot grow best in Bordeaux?

A

warmer parts of Médoc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

How much Petit Verdot is typically used in Bordeaux blends?

A

less than 5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What does Petit Verdot contribute to Bordeaux blends

A

powerful, deeply coloured wines with spice notes and high tannins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What is Sémillon susceptible to?

A

botrytis (grey), noble rot

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What does Sémillon contribute to high quality dry white Bordeaux blends?

A

l-m intensity aromas, weight and body,
m acid,
softens Sauv Blanc’s intense flavours and high acidity,
strong affinity to vanilla and sweet spice from new oak

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What does Sémillon contribute to sweet Bordeaux wines?

A

pronounced honey, dried fruit (lemon, peach) and waxy texture, more susceptible to botrytis, so more in blend, ages well developing toast and honey compared to Sauv Blanc whose flavours hold but don’t evolve

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What are the characteristics of Sémillon?

A

l-m intensity apple, lemon, if underripe grass
m body
m alcohol
m-m+ acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What does Sauvignon Blanc contribute to dry and sweet white Bordeaux blends?

A

grassy and gooseberry fruit, high acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What is Muscadelle extremely prone to?

A

botrytis, needs well exposed sites

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

How is Muscadelle mainly used in Bordeaux?

A

sweet wines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What does Muscadelle contribute to sweet wines?

A

flowery and grapey notes (not related to Muscat)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What is the traditional density and spacing of vines in Bordeaux?

A

10,000 vines/hectare, 1m by 1m

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What is the affect on vigour of traditionally spaced vines in Bordeaux?

A

close planting on the relatively infertile soils leads to moderate vigour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

How does planting density affect costs in Bordeaux?

A

close planting requires more plants, more trellising, specialist over-the-row tractors, more time for vine training, ploughing, spraying, but makes best use of expensive vineyard land

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

How does vine density compare in Bordeaux to less prestigious sites?

A

lower density

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

What is the most common form of pruning in Bordeaux? What type dominates on each bank?

A

cane pruning.

left bank is Double Guyot, right bank is Single Guyot

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Why does leaf removal take place during summer in Bordeaux?

A

aeration to reduce downy mildew, powdery mildew and botrytis bunch rot due to damp climate, reduces rot. Also aids ripening from UV,

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

What diseases have become a problem in Bordeaux and what are their solutions?

A

Esca and Eutypa, rotting vines from inside, soft pruning is fairly successful

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

What insect is causing growing number of organic and biodynamic farmers problems in Bordeaux?

A

Flavescence dorée as can be treated using insecticides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

What happened in 2003 in Bordeaux?

A

leaf removal before extreme heat caused sunburn, ended up with raisined grapes. prune later instead when heat is less likely and aeration is needed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

What started happening 20 years ago in Bordeaux and why?

A

remove bunches (bunch-thin), by hand or machine. corrects high yield and improves flavour concentration. Less popular now as can unbalance wines, better to prune short in winter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

What has happened to the yields in Bordeaux over the last 20 years?

A

decreased yield to an average of 50hl/ha, benefiting wines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

How did choosing excessively low yields in Bordeaux’s right bank affect wines?

A

super concentrates, could be jammy or fatigeing, losing sense of place and nuance. In decline

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

How was harvest time approached in Bordeaux in the past?

A

teams hired for defined period, based on informal guess as to grape ripeness, therefore picking underripe and ripe grapes at the same time.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

How was harvest time approached in Bordeaux now?

A

teams hired for longer periods of time, with some paid idle days in case of rain.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

How are grapes harvested in northern Medoc?

A

by machines out of economic necessity as it is a two hour drive from Bordeaux, difficult to find workers to pick by hand

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

What circumstances may cause machine harvesting in Bordeaux?

A

high fungal disease pressure or rain and storms are forecast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

When are machines versus hand picking used in Bordeaux?

A

machine for inexpensive high volume wines with advocates saying gives greater control of harvest time, hand harvest at top estates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

How are inexpensive grapes sorted in Bordeaux?

A

not routinely

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

How are expensive grapes sorted in Bordeaux?

A

sorted first by hand, by hand on moving or vibrating belt, or using optical sorting in well-funded estates.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

When may grapes not be sorted in Bordeaux?

A

In best vintages, top estates may not sort due to uniform high high quality of fruit and because of sorting in vineyard

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

How has harvesting area been changed by high quality producers in Bordeaux?

A

plot by plot, picking individual plots for optimal ripeness and making separate small lot wines. Requires smaller vessels and date management

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

What vessels are used for red winemaking in Bordeaux?

A

closed temperature controlled wood, stainless steel and concrete

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

What yeast is used in red winemaking in Bordeaux?

A

cultured yeasts for reliability

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

What temperature and post fermentation maceration is used for early drinking red wines in Bordeaux?

A

mid-range temperature, 5-7 days maceration to preserve primary fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

What temperature and post fermentation maceration is used for long ageing red wines in Bordeaux?

A

mid-range to warm temperatures, 14-30 days maceration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

How are red wine maceration times affected in Bordeaux red wines?

A

reduced if fruit is not fully ripe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

How is juice extracted for red wines in Bordeaux?

A

drained off (free run juice), then pressed using pneumatic press or modern vertical hydraulic press for gentle extraction

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

What is done with the red wine after pressing in Bordeuax?

A

placed in 225 litre barrels (barrique)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

Where and how does malolactic conversion take place in Bordeaux reds?

A

either in tank or barrels (arguing better integration in wood). Top quality wines often inoculated in insure ready for tasting following spring by buyers and journalists. Cellars may be heated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

How are simpler red wines aged in Bordeaux?

A

stainless steel, concrete vats or large vats for 4-6 months, oak chips may be used

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

How are high quality reds aged in Bordeaux?

A

French oak barriques, most common is a mix of first, second and third- year barriques. Some prestigious properties use only new, but this is declining

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

How often are red wines racked in Bordeaux?

A

traditionally every three months, some don’t disturb leaving wines on the lees, may micro-oxygenate instead

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
68
Q

How long are Bordeaux red wines matured in oak?

A

18-24 months, depending on quality (more concentrated need longer for tannins to soften) and maturation progress each year

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
69
Q

What kind barriques are chosen for red wines in Bordeaux?

A

multiple cooperages for more complexity and with medium to medium plus levels of toasting

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
70
Q

What are the two approaches to blending red wines in Bordeaux?

A

Most estates blend over winter (esp those opting to present wines for en primeur tastings following spring). Also allows deselected wine to be used for second and third labels or bulk sold to merchants. Minority blend some months prior to bottling, to access evolution over time. May use consultants

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
71
Q

What are the two styles of Rosé in Bordeaux? How are they made?

A

deeper coloured traditional Clairet from younger vines or short maceration and bleeding off to produce deeper reds.
newer slightly lighter style using direct pressing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

What are the main varieties used for rosé wines in Bordeaux?

A

Merlot and Cab Sauv

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
73
Q

How long are white wines left on the skin in Bordeaux?

A

either pressed directly on arrival at winery (max freshness), or left on skins for up to 24 hours (more aromatic and phenolic complexity, need fully healthy grapes)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
74
Q

How are inexpensive and mid-priced whites wines fermented and aged in Bordeaux?

A

cool fermentation temp, stainless steel tanks, may remain in tanks for few months before being clarified and bottled.
Mid-priced are often left on lees for 6-12 months for complexity and weight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
75
Q

How are expensive whites wines fermented and aged in Bordeaux?

A

fermented and aged in barriques, varying amount of new oak. Bâtonnage was was common, less so now as in hot years will have excessive body compared to acidity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
76
Q

what is the max yield allowed for sweet wines in Bordeaux?

A

25 hL/ha, although far from achieved due to low yields and reduction in juice from botrytis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
77
Q

what is yield is generally achieved by top estates in Bordeaux for sweet wines?

A

below 10 hL/ha

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
78
Q

Why and how are sweet wine yields low in Bordeaux?

A

to ensure high sugar levels in grapes, by pruning pruning to low number of buds and removing and fruit showing signs of disease or damage as highly susceptible to grey mould

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
79
Q

When does sweet wine harvest take place in Bordeaux?

A

September to November

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
80
Q

Why do sweet wine harvesters need to be well trained in Bordeaux?

A

need to be able to differentiate between noble rot and grey or black rot, need to go though vineyards more than once, sometimes 10-12 times

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
81
Q

What affects the level of botrytis in Bordeaux?

A

1) correct conditions for noble rot
2) position of estates - proximity to areas where mist forms regularly
3) estate willingness to wait for best times to harvest or risk losing it to adverse weather
4) estate willingness to pay for multiple passes through vineyard for selection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
82
Q

Are Bordeaux sweet wines made from botrytis grapes only?

A

No, varying degree of botrytis affected and late harvested

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
83
Q

How are top quality sweet wines in Bordeaux made?

A

typically barrel fermented for best integration oak and fruit, high proportion new oak, e.g 100% for Ch. d’Yquem 18-36 month for gentle oxidation for complexity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
84
Q

How are top quality sweet wines in Bordeaux made?

A

unoaked, released year following harvest

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
85
Q

How are sweet wines in Bordeaux made?

A

grapes handled like dry white wines, fermented in stainless steel, concrete tanks or barriques, aged for various periods of time in any of these containers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
86
Q

What latitudes does Italy cover?

A

35-47ºN

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
87
Q

What are the top varieties planted in Italy?

A
  1. Sangiovese
  2. Pinot Grigio
  3. Trebbiano
  4. Glera
  5. Montepulciano
  6. Catarratto
  7. Merlot
  8. Chardonnay
  9. Primitivo
  10. Barbera
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
88
Q

How many local varieties are there in Italy?

A

375-500 conservatively

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
89
Q

What is the average vineyard size in Italy?

Where does it go?

A

2 ha

co-operatives, merchants, large companies

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
90
Q

How much Italian wine is exported?

A

2/5 of total

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
91
Q

What are the main white varieties planted in Trentino?

A

Pinot Grigio, Chardonnay, Müller-Thurgau

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
92
Q

What are the main red varieties in Trentino?

A

Teroldego, Merlot, Marzemino

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
93
Q

What percentage of wines in Trentino are made by co-operatives?

A

80%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
94
Q

What is the climate in Trentino?

A

moderate continental, with cooling influences

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
95
Q

What makes daytime temperatures high in Trentino?

A

moderating influence Lake Garda, mountains protection from cold northern winds, heat building up in valley floor especially over growing season

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
96
Q

What are day/night temperature differences Trentino and why?

A

Large due to cold air descending from mountains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
97
Q

Overall, what effect does Trentino’s growing environment have on wines?

A

long growing season and large day/night temperatures retain acidity whilst allowing flavours to intensify

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
98
Q

What is the white/red grape split in Trentino?

A

75% white, 25% red

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
99
Q

How are orange wines in Friuli made?

A

Long maceration 8 days to 6-8 months, followed by long ageing, 2-6 years in large oak barrels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
100
Q

What is the climate in Veneto?

A

warm and moderately continental

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
101
Q

What is the rainfall in Friuli?

A

1200mm a year (high, 1/3 more than Bordeaux), with humidity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
102
Q

What is the growing environment in Friuli?

A

warm maritime,

warm air from Adriatic meets cooler Alp influence

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
103
Q

How can Friuli be divided?

A
  1. alluvial plains e.g Grave del Friuli DOC and Friuli Isonzo DOC
  2. low hills, 200m e.g Collio DOC and Collio Orientali del Friuli DOC
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
104
Q

What is the main administrative region in Southern France?

A

Occitanie

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
105
Q

What are the two parts of Occitanie?

A
  1. Languedoc - départements of Aude, Hérault and Gard

2. Roussillon- département of Pyrénées-Orientales

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
106
Q

What is the area under vine in Langedoc-Roussillon

A

240,000 hA (more than Chile, Australia or South Africa)

220,000 hA in Languedoc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
107
Q

What is different about yields in Southern France?

A

Languedoc, Roussillon and Provence have low yields (lowest of all french regions, 1/2 Alsace or Champagne), due to low rainfall and warm windy climate (increasing evapotranspiration)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
108
Q

What is the climate of Languedoc

A

Mediterranean,
high levels sunshine,
< 600mm rainfall a year

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
109
Q

What are the most grown varieties Languedoc by area under vine?

A
  1. Carignan
  2. Syrah
  3. Grenache Noir
  4. Merlot
  5. Cab Sauv
  6. Cinsaut
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
110
Q

What is the historic vineyard management of Languedoc?

A

bush vines, expensive to prune and harvest, but adapted to climate giving shade

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
111
Q

What is the modern vineyard management of Languedoc?

A

trellises, for better mechanisation (decreases availability of labour and cheaper)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
112
Q

winemaking of inexpensive wines in Languedoc?

A

large concrete/stainless steel tanks
cultured yeasts
crushing then fermenting on skins 5-7 days
mid-range fermentation preserve primary fruit aromas
stored few months concrete/stainless steel tanks
early drinking, with M tannins will hold for 2-3 years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
113
Q

Why would cultured yeasts be used?

A

consistency of style,

rapid and complete fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
114
Q

What winemaking technique is commonly used for fruity wines in Languedoc?

A

Carbonic maceration, M-D colour, low tannins, e.g Carignan, mid-range fermentaion T for primary fruit, stored few months, majority early drinking, some can age

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
115
Q

winemaking of high quality wines in Languedoc?

A

sorting tables, warm fermentation T, more use ambient yeasts, barriques or tonneaux for maturation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
116
Q

How much wine from Languedoc is from IGP?

A

70%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
117
Q

What are the yields allowed for IGP wines in Languedoc?

A

white+red 90 hL/ha

rosè 100 hL/ha

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
118
Q

How many grape varieties are allowed for IGP wines?

A

58

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
119
Q

What are the three forms of IGP that can overlap?

A
  1. regional e.g IGP Pays d.Oc
  2. departmental e.g IGP Gard
  3. smaller unit named after historical or geographic feature e.g IGP Côte de Thongue
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
120
Q

What is the biggest producer of IGP wine in France?

A

Pays d’Oc - 10-15% of all french wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
121
Q

How is wine production split by colour in Pays d’Oc?

A

50% red
25% white
25% rosè

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
122
Q

Which denominations are there in Friuli?

A 
Friuli DOC
Collio DOC (transitioning to DOCG)
Collio Orientali del Friuli DOC
Collio Orientali del Friuli Picolit DOCG
Ramandolo DOCG
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
123
Q

What are the main denominations and wine styles in Friuli?

A

Collio DOC and Collio Orientali del Friuli DOC
Single varietals, primarily Friulano, Ribolla Gialla, Sauvignon Blanc, Chardonnay, but 18 varieties are allowed.
Can add variety to label e.g Collio Friulano

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
124
Q

What is the permitted yield in Collio DOC?

A

77 hL/ha

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
125
Q

What style of wine is produced in Collio Orientali del Friuli Picolit DOCG?

A

Sweet wine, once competitor for Hungarian Tokaj.

Small volumes as Picolit has problems with berry set meaning bunches only have 10-15 grapes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
126
Q

What style of wine is produced in Remandolo DOCG?

A

sweet wines from air-dried Verduzzo variety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
127
Q

What is the permitted yield in Friuli DOC?

A

98 hL/ha for most popular whites

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
128
Q

What are the top six varieties planted in Friuli?

A
  1. Pinot Grigio
  2. Merlot
  3. Friulano
  4. Chardonnay
  5. Sauvignon Blanc
  6. Cab Franc
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
129
Q

What are the top six varieties planted in Veneto?

A
  1. Glera
  2. Garganega
  3. Merlot
  4. Corvina
  5. Pinot Grigio
  6. Cab Sauv
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
130
Q

What is the latitude of Alsace and how does it affect wines?

A

47º5-48º5N, quite northerly so has long extended growing season

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
131
Q

What is the climate of Alsace?

A

continental, warm sunny summers and cold winters

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
132
Q

How much rainfall does Alsace get and why?

A

600mm, westerly winds means double that amounts falls on other side of Vosges mountains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
133
Q

Is irrigation permitted in Alsace AOC?

A

no

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
134
Q

How is rainfall distributed throughout the year in Alsace?

A

Rain is spread throughout the year, but wettest months in Summer (August) but driest during harvest (Sept-Oct)
So can be issue with flowering and fruit set

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
135
Q

What allows grapes to ripen in Alsace?

A

high sunshine hours, and the warm Föhn wind, which increases the temperature and reduces incidence of fungal diseases

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
136
Q

What helps grapes retain acidity in Alsace?

A

High diurnal range, especially on higher sites

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
137
Q

What topography creates the best quality wines in Alsace?

A

On the slopes of the Vosgues mountains, altitude of 200-250m, facing South for best interception of sunlight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
138
Q

What topography creates the lower quality wines in Alsace?

A

ON the plain between the Vosgues foothills and the river Rhine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
139
Q

What kind of soil do the plains of Alsace have?

A

deeper, more fertile, promoting vegetative growth, therefore high yielding and high volume wines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
140
Q

What kind of soil do the hillsides of Alsace have?

A

low fertility, free draining promoting slower growth and better fruit quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
141
Q

What has German influence contributed to wines in Alsace?

A

Mainly single varietals and from aromatic varieties

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
142
Q

What are the six most planted varieties?

A
  1. Riesling
  2. Pinot Blanc
  3. Gewurztraminer
  4. Pinot Gris
  5. Pinot Noir
  6. Sylvaner
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
143
Q

What is the typical style of Riesling in Alsace?

A

Intensity: M-P
citrus (lemon, grapefruit), stone fruit (peach), pronounced stone/steel
dry (or small amount residual sugar hidden by acidity)
acid: H
body: M-F
alc: M

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
144
Q

Why is Riesling suitable to cold winters?

A

Cold-hardy variety and buds late providing protection against spring frost

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
145
Q

How is Riesling affected by disease?

A

Good disease resistance (resistant to downy mildew, fairly resistant to powdery mildew and botrytis bunch rot)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
146
Q

What does Riesling need to ripen?

A

Good site with full exposure to sun and good drainage,

and long growing season, but if provided can produce good quality at relatively high yields e.g 70 hL/ha

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
147
Q

What are the quality and price levels of Riesling in Alsace?

A

good to outstanding,

mid-priced to premium, some super-premium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
148
Q

When does Gewürztraminer bud and ripen?

A

early budding

early ripening

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
149
Q

When is Gewürztraminer picked in Alsace?

A

late to achieve fully ripe skins to maximise aromas and avoid unripe tannins (it accumulates sugar quickly)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
150
Q

What is the typical style of Gewürztraminer in Alsace?

A 
dry to sweet
medium lemon
pronounced
lychee, peach/apricot, rose, spice
acid: L
alc: M-H
body: M-F
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
151
Q

What are the typical quality levels of Gewürztraminer in Alsace?

A

good to outstanding

mid-price to premium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
152
Q

What is the vigour of Gewürztraminer?

A

Vigorous but only moderately productive due to coulure, needs careful canopy management and pruning

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
153
Q

What diseases is Gewürztraminer susceptible to?

A

powdery mildew, grape vine moth, grey rot

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
154
Q

What is the typical style of Pinot Blanc in Alsace?

A

low intensity
apple, peach
acid: M
alc: M

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
155
Q

What are the quality levels of Pinot Blanc in Alsace?

A

acceptable to good quality, few very good examples

inexpensive to mid-priced

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
156
Q

When does Pinot Gris bud and ripen?

A

early budding

early ripening

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
157
Q

What is Pinot Gris susceptible to?

A

moderate yields,
botrytis bunch rot, downy mildew
accumulates sugar fast, resulting in M-H alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
158
Q

What is the typical style of Pinot Gris in Alsace?

A 
dry to sweet
intensity: M
peach, apple
acid: M
body: F
Best examples have rich oily textures, capacity to age,  developing honey and smoky notes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
159
Q

What has happened with picking dates in Alsace for Pinot Gris recently?

A

earlier picked has been enabled due to climate change (earlier start and warmer seasons) and better canopy management, shifting towards drier styles of Pinot Gris (12.5-13.5%) rather than off-dry 13.5% abv wines.
good to outstanding, mid-priced to premium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
160
Q

What was the historic style of Pinot Noir in Alsace?

A

thin and lean

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
161
Q

What is happening to Pinot Noir in Alsace and why?

A

rising quality due to knowledge from Burgundy and Germany and a warming climate, with both unoaked and oaked examples

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
162
Q

What is happening to Sylvaner in Alsace?

A

Sylvaner is in decline, partly because Pinot Gris and Pinot Blanc are easier to grow, leaving behind old vines (> 40 years), with little on the valley floor, and so gaining reputation for good value wines of very good quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
163
Q

What form of training is used in Alsace?

A

single or double guyot as required by Alsace AOC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
164
Q

What is the heigh of fruit trained to in Alsace?

A

1-1.2m, typically higher than other regions to reduce risk from frost, especially on valley plain, and humidity due to regular rainfall

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
165
Q

How high are canopies trained in Alsace?

A

1.9m, higher than usual, to maximise exposure to sun, meaning wider distance between rows to avoid shading

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
166
Q

What is the planting density in Alsace?

A

4,440-4,800 vines per hectare (denser on slopes, less dense floor)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
167
Q

What temperature is used for fermentation in Alsace?

A

Preserve primary fruit -
Cool for Muscat, Riesling and Sylvaner
Mid-range for Gewürztraminer (has pronounced aromas so not affected by higher temp, which ensures yeast can ferment effectively to high alcohol due to high sugar and avoids characteristic banana aroma from low temp)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
168
Q

How is flavour maximised and texture added in Alsace?

A

Pre-fermentation skin contact or keeping pressed grapes in press longer extracts extra flavour molecules and adds texture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
169
Q

How is fermentation temperature controlled in Alsace?

A

Cellars are typically cool enough, however temperature control is now typically installed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
170
Q

What kind of vessels are used for fermentation in Alsace?

A

inert to protect primary fruit, e.g large old oak or stainless steel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
171
Q

What do some producers do in Alsace to better express terroir?

A

ambient yeasts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
172
Q

Typically, does MLC occur and how are wines matured in Alsace?

A

MLC blocked for primary fruit, little new oak is used, and typically aged in large neutral containers on fine less (for freshness) but not stirred to retain primary fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
173
Q

What is difficult to know when buying wine from Alsace?

A

Sweetness level - little consistency between fermenting to dryness versus leaving small/larger amounts residual sugar.
Increasing number producers now indicate on back of label, but region is in process of agreeing a standard approach

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
174
Q

What yields are permitted for Alsace AOC wines?

A

60 hL/ha Pinot Noir
80 hL/ha Pinot Gris + Gewürztraminer
90 hL/ha Riesling
100 hL/ha pinot Blanc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
175
Q

Within Alsace AOC, what can be added to the label and what are the permitted yields?

A

Add name of 13 communes e.g Bergheim 72 hL/ha

Add lieu-dit 68 hL/ha

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
176
Q

What are the permitted yields of grand crus in Alsace?

A

55 hL/ha (50 in some)

e.g Rangen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
177
Q

What varieties are typically permitted in Alsace grand crus?

A

Single varieties from “noble” varieties
Riesling, Muscat, Pinot Gris and Gewürztraminer
3 vineyards are allowed to produce either blends or Sylvaner as grand cru

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
178
Q

What has happened to the grand crus in Alsace since 2011?

A

each of the 51 grand cru vineyards has become an individual grand cru, meaning they can vary their own rules e.g regarding yields and varieties by application, but Pinot Noir has not yet been granted

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
179
Q

What is the debate with grand crus vineyards in Alsace?

A

whether delimitation was overly generous, whether permitted yields are too high, so some producers don’t use grand cru category. Some key producers, e.g Trimbach, who initially rejected it are starting to use the category

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
180
Q

What are they considering for appellations in Alsace?

A

premier cru vineyards

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
181
Q

What does Vendagne tardive added to label mean in Alsace?

A

Doesn’t have to be sweet or botrytis affected
Minimum sugar level (must weight):
Muscat or Riesling: 235 g/L
Pinot Gris or Gewürztraminer: 257 g/L

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
182
Q

What is Sélection de grains added to label mean in Alsace?

A

Must be botrytis affected and be sweet
Minimum sugar level (must weight):
Muscat or Riesling: 235 g/L
Pinot Gris or Gewürztraminer: 257 g/L

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
183
Q

What is the average vineyard size in Alsace and what does this mean?

A

3.5 ha, many growers sell to co-operatives or larger wineries

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
184
Q

How much wine from Alsace is sold in France and why?

A

75% has has strong reputation for gastronomy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
185
Q

What are the top export markets for Alsace?

A

rest of EU, esp Belgium, Germany, Netherlands followed by North America

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
186
Q

How much wine in Alsace is sold by co-operatives that have a reputation for high quality wines?

A

> 40%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
187
Q

What is remarkable about packaging in Alsace?

A

Wines have to be bottled in typical tall thin “flute” bottle and bag-in-box is not permitted. Has strong brand identity, but can be confused with German wines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
188
Q

What is notable about the domaines in Alsace?

A

large number that produce all available styles, from > 4 varieties and up to 4 quality levels. 20-35 bottlings for medium to large domains is normal e.g Hugel, Trimbach
Equally, top co-operatives offer large range of wines e.g Cave de Turckheim 50 bottlings from 7 varieties
Wines sold on general image about Alsace wine and individual producer, rather than individual label

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
189
Q

What are the rivers and estuary where they merge called in Bordeaux?

A

River Garonne (L), River Dordogne (R), Gironde Estuary

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
190
Q

What are the 7 most planted varieties in Bordeaux?

A
  1. Merlot
  2. Cabernet Sauvignon
  3. Cabernet Franc
  4. Other Reds
    5 Sémillon
  5. Sauvignon Blanc
  6. Muscadelle
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
191
Q

What percentage of Bordeaux AOC wine is red, white and rose?

A

85% red
10% dry white
4% rosé
1% sweet white

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
192
Q

What is the are under vine in Bordeaux?

A

111,000 hectares

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
193
Q

Rank the percentage of bottled wines in Bordeaux by price category

A

70% inexpensive or mid-priced e.g Bordeaux and Bordeaux Supérieur
30% premium or super-premium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
194
Q

What is the climate of Bordeaux?

A

cool maritime

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
195
Q

What is the ideal weather during the growing season for best vintages in Bordeaux?

A

gentle heat throughout growing season,
sufficient rainfall to promote growth and ripening,
fine, relatively dry and warm early autumns allowing slow and complete ripening,
Give excellent balance sugar, tannins and acidity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
196
Q

What partially protects the left bank from Atlantic storms?

A

The Landes, an extensive pine forest. The north Medoc gets least protection and is slightly cooler and more marginal than Graves and southern Medoc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
197
Q

What is the average rainfall in Bordeaux?

A

950mm, but varies markedly from year to year and when throughout the year

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
198
Q

When and how can rainfall at key moments affect Bordeaux?

A
  1. rain at flowering can affect fruit set
  2. rain throughout season can increase disease pressure
  3. rain during and following véraison can lead to unripe fruit and fungal disease
  4. rain at harvest can dilute flavours
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
199
Q

How has climate change affected Bordeaux?

A

Hot, dry summers with insufficient rainfall

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
200
Q

How has climate change affected Bordeaux wines?

A

Hardy varieties planted here can resist extremes of temp, but hot dry years like 2003 can lead to red+white wines lacking acidity and balance, with more alcohol (growers wait for phenolic ripeness before picking)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
201
Q

What years have been particularly affected by frost in Bordeaux?

A

1956, 1991 and 2017 decimating crops

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
202
Q

Which parts of Bordeaux are protected from frost?

A

Areas closest to Gironde estuary, as it has moderating influence on climate, e.g western Médoc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
203
Q

Give examples of vintage variation in Bordeaux

A

VV can be significant, financially affecting estates

2017 frost reduced wine by 33% compared to 10 years average and 40% less than 2016 large harvest

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
204
Q

What kind of soil is present in the Left Bank?

A

deposits/mounds (32m max at Margaux) of gravel and stony soils. Top estates planted on these croupes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
205
Q

How does gravel affect grape growing on the Left Bank?

A
  1. free draining, so even after showers and storms where left bank is prone, roots soon dry out and grapes can continue to ripen
  2. heat retention, after warm day retain heat and dissipate gradually facilitating slow ripening
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
206
Q

When is gravel not beneficial on the Left Bank?

A

Extremely hot years like 2003 and 2005, the excellent drainage can put vines at risk of drought stress

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
207
Q

Other than gravel, what other soil can be found on the Left Bank?

A

Pockets of clay, e.g Saint-Estèphe, but wines from these soils although robust and characterful, haven’t reached the same acclaim

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
208
Q

What is the dominant soil on the Right Bank?

A

clay, although significant patches of gravel in some sectors of Libournais

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
209
Q

When does Merlot bud and ripen?

A 
early budding (vulnerable spring frosts)
mid-ripening (can be picked before autumn rain)
210
Q

What is Merlot susceptible to?

A

coulure, drought and botrytis making sorting necessary for quality

211
Q

What does Merlot contribute?

A

intensity: M-P
strawberry, red plum + herbaceaous flavours in cool years + cooked blackberry, black plum in hot years
tannins: M
alc: M-H

212
Q

What makes Merlot suited to Bordeaux?

A

merlot can fully ripen in cooler years, compared to later ripening Cab Sauv

213
Q

Where does Merlot mostly grown in Bordeaux?

A

Right Bank and northern cooler Médoc (more fertile soils high clay content)
Ripens on cooler sites and water holding clay enables large berry size typical of Merlot

214
Q

How does alcohol from Merlot compare to Cabernet Sauvignon?

A

Reaches higher sugar levels, and therefore potential alcohol of either Cab Sauv or Cab Franc

215
Q

When does Cabernet Sauvignon bud and ripen?

A 
late budding (some protection frosts)
late ripening (grown on warmer soils, vulnerable autumn rains)
216
Q

What are are the Cabernet Sauvignon berries like?

A

small-berried, thick skinned with high tannins

217
Q

What is Cabernet Sauvignon prone to?

A

fungal diseases, esp powdery mildew and trunk diseases Eutypa and Esca

218
Q

What does Cabernet Sauvignon contribute in Bordeaux?

A 
intensity: P
violet, blackcurrant, black cherry and menthol or herbaceous flavours
acid: H
tannins: H
alc: M
219
Q

Why is Cabernet blended in Bordeaux?

A

Cabernet Sauvignon can struggle to ripen fully, esp. in past with cooler climate, resulting in high acid, unripe tannins and little fruit

220
Q

What does Cabernet Franc contribute in Bordeaux?

A

red fruit

acid: H
tannins: M

221
Q

Why and what was Malbec replaced with in Bordeaux?

A

after hard frosts of 1956 replaced with Merlot as easier to grow

222
Q

When does Petit Verdot bud and ripen?

A

early budding

late ripening, even more so than Cab Sauv, making it unpopular in the past.

223
Q

What does Petit Verdot contribute to Bordeaux blends?

A

powerful, deeply coloured wines
spice notes
tannins: H

224
Q

What are the issues with Petit Verdot in Bordeaux?

A

vulnerable spring frosts, failure to ripen in cool years and vulnerable to autumn rain

225
Q

What is the amount of Petit Verdot used in Bordeaux blends?

A

when used, < 5%

226
Q

What are the seasonal properties of Sémillon?

A

mid-ripening

227
Q

What is Sémillon susceptible to?

A

susceptible to botrytis bunch rot and noble rot in the right conditions

228
Q

What are the characteristics of Sémillon?

A 
intensity: L
apple, lemon and if under ripe grassy flavours
acid: M/M+
body: M
alc: M
229
Q

What does Sémillon contribute to high quality dry Bordeaux blends?

A

intensity: L-M
body: L-M
acid: M
Has strong affinity with vanilla and sweet spice flavours from new French Oak
Softens Sauvignon Blanc’s more intense flavours and high acidity.

230
Q

What does Sémillon contribute to high quality sweet Bordeaux blends?

A

intensity: P
honey, dried fruit (lemon, peach) and waxy texture
More susceptible to botrytis than Sauv Blanc so dominates blends,
Prized for ageability, developing toast and honeyed notes in contrast to Sauv Blanc which holds but does not evolve

231
Q

What does Sauvignon Blanc contribute to high quality dry and sweet Bordeaux blends?

A

grassy, gooseberry fruit

acid: H

232
Q

How is Sauvignon Blanc increasingly being used in Bordeaux?

A

due to worldwide popularity, increasingly used predominantly in blends or as single variety

233
Q

Where Muscadelle like to be planted in Bordeaux?

A

well exposed sites as vulnerable to botrytis bunch rot

234
Q

How is Muscadelle used in Bordeaux and what does in contribute?

A

Majority for sweet wines, contributing flowery and grapey notes

235
Q

What is the density of top quality vineyards in Bordeaux? Why?

A

Closely spaced, 1m x 1m, 10,000 vines per hectare, relatively infertile soils moderate vigour.
Makes best use of expensive land.
but adds cost of trellising, specialist over row tractors, time for training, ploughing, spraying

236
Q

What is the density of less prestigious vineyards in Bordeaux?

A

Bordeaux AOC is 3-4,000 vines per hectare

237
Q

What is the most common system of managing vines in Bordeaux?

A

head trained, replacement cane-pruned, canes trained along wires

238
Q

What is the vine training used on the Left bank compared to the right?

A

Left: Double Guyot - two canes
Right: Single Guyot - one canes

239
Q

What is the rare form of vine training in Bordeaux?

A

cordon-trained, spur-pruned, favoured by some prestigious estates favour it, arguing it naturally reduces yields and gives better aeration

240
Q

What impact does the moderate, damp climate of Bordeaux have on grape growing?

A

Canopy management to reduce incidence downy mildew, powdery mildew and botrytis bunch rot. Leaf removal during summer improves aeration and UV exposure for ripening

241
Q

What problems have grape growers in Bordeaux recently encountered? What is the remedy?

A

Eutypa dieback and Esca, rotting vine from inside.

‘soft pruning’, making small cuts leaving extra wood at cut site to allow wood to dry and sap to flow around plant

242
Q

What care has to be taken for leaf removal in Bordeaux?

A

avoid sunburn and extreme heat, e.g 2003 it caused raisined grapes.
Less risky to remove leaves late in season, where grapes benefit from aeration

243
Q

What practise was common 20 years ago in Bordeaux but not anymore?

A

bunch-thin - remove bunches by hand or machine. corrects high yield and improves flavour concentration. But viticulturists argue it can unbalance wine, and pruning short in winter is better. Today, vines find own balance

244
Q

What practise created super-concentrated wines that could be jammy or fatiguing in Bordeaux?

A

Exaggeratedly low yields, esp. Right Bank.
Losing sense of place and nuance.
In decline.

245
Q

What did the choice of harvest date use to be in Bordeaux?

A

random. Teams were hired for a defined period, based on an informed guess.
Meaning in most vintages some grapes were under, others over and remainder at correct ripeness

246
Q

How does harvest work in Bordeaux today?

A

Longer period, expecting some paid idle days should it rain. Large teams hired > 100 by some estates, with board increasing costs

247
Q

Where is machine harvesting more likely in Bordeaux? Why?

A

Northern Médoc, as two hour drive from Bordeaux, hard to get workers.
Some properties use machines to collect quickly if there is a risk of fungal disease or weather forecasts rain/storms

248
Q

What sorting happens for high quality wines in Bordeaux?

A

first by hand as picked, then by hand on moving belt, or in well funded properties with optical sorting.
In the best vintages, even top estates may not require sorting in winery due to uniform high quality of fruit

249
Q

What is the trend towards winemaking in Bordeaux by top estates?

A

plot by plot winemaking, picking each plot for optimum ripeness and making separate wines.
Requires larger number of smaller vessels increasing costs and quality

250
Q

Describe fermentation red wines in Bordeaux?

A

closed vats e.g wood, concrete, stainless steel, with pump-overs, mostly using cultured yeast for reliability

251
Q

Describe fermentation and maceration of inexpensive red wines in Bordeaux?

A

mid-range temperatures, followed by short period on skins 5-7 days
preserves primary fruit and minimises tannin extraction for easy drinking style

252
Q

Describe fermentation and maceration of expensive red wines in Bordeaux?

A

mid-range to warm temperatures, followed by 14-30 days on skins. Reduced time in poor vintages

253
Q

What happens to red wines in Bordeaux after fermentation and maceration?

A

free-run wine is drained off
press wine extracted by pressing skins either in pneumatic press or modern vertical press/hydraulic press which give better results though gentler extraction

254
Q

What happens to free-run wine and press wine in Bordeaux?

A

both transferred to 225-litre barrels (barriques), with proportion of press wine included in blend decided later, depending oh how much tannin and structure is needed

255
Q

Bordeaux, explain malolactic conversion for red wines?

A

either in tanks or barrels, giving better integration of wine and wood.
Normally inoculated, as top-quality wines tasted initially following spring by buyers and journalists.
Cellars may be heated

256
Q

How long and where are simple red wines matured in Bordeaux?

A

stainless steel, concrete or large vats 4-6 months, sometimes with oak chips

257
Q

How long are high quality red wines matured in Bordeaux?

A

18-24 months depending on

  1. quality of wine (greater concentration and higher tannins need longer)
  2. progress of maturation in any year
258
Q

How are high quality red wines racked in Bordeaux?

A

Traditionally, every 3 months.

Some prefer to leave wine undisturbed on lees, using micro-oxygenation to prevent reduction and help soften tannins

259
Q

What kind of oak is used for high quality red wines in Bordeaux?

A

French oak barriques, most common mix of new, one-year and two-year old barriques (some prestigious properties use 100% new, but fraction of new oak is declining in recent years)

260
Q

How do winemakers in Bordeaux choose cooperages for red wines?

A

Often opt for range of cooperages for greater complexity and level of toast, normally medium to medium-plus

261
Q

What are the two options for blending in Bordeaux?

A
  1. over winter

2. minority of estates blend before bottling, assessing evolution of each variety and lot first

262
Q

Who blends wines at top quality estates in Bordeaux?

A

winemaking consultant, whose main role is to assist with blending process

263
Q

Explain blending en primeur in Bordeaux

A

Wines are presented following spring for en primeur tastings, so blended over winter
Outcome is near-final blend of main wine, but also deselection of wines that will end up in estate’s 2nd and 3rd label or will be sold off in bulk to merchants

264
Q

What are the two styles of rosé made in Bordeaux?

A
  1. deeply coloured traditional clairet

2. lighter coloured rosé

265
Q

What are the main varieties used for rosé in Bordeaux?

A

Merlot and Cab Sauv

266
Q

How was rosé made traditionally in Bordeaux?

A

from young vines or

short maceration and bleeding off method

267
Q

How is the newer style lighter rosé made in Bordeaux today?

A

direct pressing

268
Q

What are the two approaches to dry white wine making in Bordeaux?

A
  1. directly pressed on arrival for maximum freshness
  2. left on skins < 24h before pressing adding more aromatic and phenolic complexity. Needs healthy grapes so no off-flavours are extracted
269
Q

How are inexpensive, early drinking and mid-priced white wines made in Bordeaux?

A

Early drinking:
1. cool temperature fermentation in stainless steel tanks
2. left in tank for a few months before clarification and bottling
Mid-priced:
left on lees for 6-12 months for weight and complexity

270
Q

How are high quality white wines made in Bordeaux?

A
  1. fermented and aged in barriques, varying proportion new oak
  2. MLC is mainly blocked
  3. bâtonnage used to be common, however winemakers are wary of this nowadays as esp. in hot years can add excessive body in relation to acidity
271
Q

Who influenced contemporary style white Bordeaux? How?

A

Denis Dubourdieu and André Lurton

Increased focus on Sauv Blanc, skin contact and extraction aromatics, less use of new oak

272
Q

What yields are permitted in Sauternes and Barsac? What is typical at the better estates?

A

25 hL/ha

< 10 hL/ha

273
Q

How are low yields achieved for sweet Bordeaux wines?

A

reduction yields, 1/3 of still wines, to keep sugar levels high
pruning to low number of buds, removal of any fruit that shows sign of disease as these are prone to grey mould at end of season
reduction in juice from botrytis

274
Q

What care needs to be taken when harvesting Bordeaux sweet wines?

A
  1. skilled harvesters capable of identifying noble rot from grey rot
  2. multiple passes through vineyard (10-12 at best properties)
  3. correct collection botrytised grapes and ripe bunches/berries
  4. lasts from Sept-Nov
275
Q

What does the level of botrytis depend on in Bordeaux?

A
  1. correct conditions (varies year to year)
  2. position of estates (to where mist form regularly)
  3. willingness estates to wait for best times to harvest or risk losing all or parts of crop due to adverse weather or paying for multiple vineyard passes
276
Q

What levels of botrytis grapes are used in Bordeaux sweet wines?

A

varying proportions botrytis affected and late-harvested fruit

277
Q

After picking, how are sweet Bordeaux wines made?

A

Same as whites

  1. fermented in steel, concrete or barriques
  2. aged for varying periods in any of the above
278
Q

How are top quality sweet wines made in Bordeaux?

A
  1. barrel fermented
  2. high proportion new oak 30-50, but Ch. d’Yquem uses 100%
  3. barrel aged 18-36 months for gentle oxidation
279
Q

How are less prestigious sweet wines made in Bordeaux?

A

unoaked and released year after harvest

280
Q

Overall, how are varieties allowed in Bordeaux Appellation regulations?

A

Most simply list permitted varieties, but not proportions.

281
Q

What are the permitted yields for Bordeaux AOC?

A

rose: 62 hL/ha
whites: 65 hL/ha
red: 67 hL/ha

282
Q

What proportion of total wine in Bordeaux is produced under Bordeaux AOC and Bordeaux Supérieur AOC?

A

50%

283
Q

Wha are the permitted yields for red wines in Bordeaux Supérieur AOC?

A

59 hL/ha

284
Q

What style of red wine is made by Bordeaux AOC and Bordeaux Supérieur AOC?

A 
Mainly Merlot
intensity: M
red fruit
acid: H
tannins: M+
body: M
alc: M
285
Q

What style of white wine is made by Bordeaux AOC and Bordeaux Supérieur AOC?

A 
increasing amounts Sauv Blanc
intensity: M
gooseberry and lemon
acid: H
tannins: M+
body: M
alc: M
286
Q

What quality levels are produced in Bordeaux AOC and Bordeaux Supérieur AOC?

A

acceptable to good

inexpensive to mid-priced

287
Q

What are the top appellations on the Left Bank?

A

Saint-Estèphe
Pauillac
Saint-Julien
Margaux

288
Q

What are the permitted yields and wines for Saint-Estèphe, Pauillac, Saint-Julien and Margaux?

A

57 hL/ha

red only

289
Q

What are the permitted yields and wines for Médoc AOC and Haut-Médoc AOC?

A

55 hL/ha

red only

290
Q

When can wines be sold for Médoc AOC and Haut-Médoc AOC?

A

mid-June year after harvest

291
Q

What is planted in Médoc AOC?

A

Almost equal Merlot and Cab Sauv

292
Q

What is planted in Haut-Médoc AOC?

A

50% Cab Sauv on warm gravelly sites

44% Merlot

293
Q

What are the typical style of wines from the 4 communes Saint-Estèphe, Pauillac, Saint-Julien and Margaux?

A 
intensity: P
blackcurrant, green pepper, red plum, vanilla, cedar
alc: M-H
tannins: H
body: M+
very good to outstanding
premium to super-premium
294
Q

What do the top 4 communes in Haut-Médoc AOC have in common?

A

close to moderating influence Gironde estuary and high proportion warm gravelly soils

295
Q

What percentage of reds is planted in Saint-Estèphe AOC? Why?

A

50% Cab Sauv

40% Merlot, ripen more successfully as suited to the clay soils away from estuary

296
Q

What is the overall style of wines in Saint-Estèphe AOC?

A

Cooler regional climate, so more rustic that require years in bottle to soften tannins, but some wines are softer and more accessible esp. where more Merlot or grown on gravelly soils.
Water retention of clay has helped in recent dry, hot summers

297
Q

Where is Bordeaux is the 1855 classification system?

A

Based on price, estates in Médoc and Haut Brion in Graves were classified into 5 bands, those in Sauternes 3.
Unaltered until today, still influences prices

298
Q

What are the bands for the 1855 classification?

A

1st Growth - Premier Cru Classé e.g Châteaux Margaux
2nd Growth
etc

299
Q

What percentage of red varieties are planted in Pauillac AOC?

A

62% Cab Sauv (ripens fully on gravel) top estates use higher proportion in blend 70-80% resulting in longevity and high concentration

300
Q

What is the style of wines in Pauillac AOC?

A

most structured of Left Bank

acid: H
tannins: H

301
Q

Which appellation has the 1st and 2nd highest production of cru classé wine in Bordeaux?

A

Pauillac AOC, 85%

Saint-Julien AOC

302
Q

What are the only 5 premier cru classé in Bordeaux?

A
  1. Châteaux Lafite Rothschild, Pauillac
  2. Châteaux Latour, Pauillac
  3. Châteaux Margaux, Margaux
  4. Châteaux Haut-Brion, Pessac, Graves
  5. Châteaux Mouton Rothschild, Pauillac (since 1973)
303
Q

What soils and therefore grapes dominate in Saint-Julien AOC?

A

homogeneous gravel soils and tehrefore high proportion Cabernet Sauvignon

304
Q

What is the style of wines in Saint-Julien AOC?

A

mid-way between powerful structure of Pauillac and finesse of Margaux

305
Q

What is the style of wines in Margaux?

A

perfumed wines with silky tannins

306
Q

How is climate relatively different in Margaux AOC?

A

slightly further south, grapes ripen a few days earlier than e.g Pauillac and 7-10 days earlier than more northern Medoc appellations. Advantageous in cool years or if rain threatens

307
Q

How is the soil in Margaux AOC?

A

stony, gravelly soils with clay seams which can require supplementary drainage

308
Q

What are the maximum yields permitted in Graves AOC?

A

whites: 58 hL/ha
red: 55 hL/ha

309
Q

What wines can be produced in Graves AOC?

A

red (85%) and white

310
Q

What are the requirements for Graves Supérieures AOC?

A

late picked and/or botrytis affected sweet wines

Max yield 40 hL/ha

311
Q

What is the red/white split in Pessac-Léognan AOC?

A

80/20%

312
Q

What is Pessac-Léognan AOC known for?

A

high quality, barrel fermented and aged white wines and high quality reds

313
Q

What is the maximum yield in Pessac-Léognan AOC?

A

54 hL/ha for both red and white

314
Q

What are soils and environment of Pessac-Léognan AOC? And which communes is it similar to?

A

Has both gravel soils and moderating effect of the Garonne, like the top communes of the Médoc

315
Q

What is the style of white wines made in Pessac-Léognan AOC?

A 
blend of Sémillon and Sauvignon Blanc
intensity: P
gooseberry, lemon, grapefruit, vanilla clove
dry: ?
acid: M+/H acid
body: M+
alc: M/H
316
Q

What is the quality and price of white wines made in Pessac-Léognan AOC?

A

very good to outstanding

premium to super-premium

317
Q

What is the style of red wines in Pessac-Léognan AOC?

A

Similar in style and price to red wines of most prestigious Médoc communes

318
Q

What is the maximum permitted yield in Entre-deux-Mers AOC and what colour wines are produced?

A

65 hL/ha (wines of light intensity)

Only white wines (red can be made but only bottled under Bordeaux AOC and Bordeaux Supérieur AOC)

319
Q

What are the quality and price of wine made in Entre-deux-Mers AOC?

A

acceptable to good

inexpensive to mid-priced

320
Q

What is the 1st and 2nd largest appellation in terms in hectares in Bordeaux?

A
  1. Bordeaux AOC

2. Entre-deux-Mers AOC

321
Q

What are the main characteristics of the Right Bank?

A

many small estates (as small as 1 hectare)

dominance of Merlot (does well on cool, clay soils)

322
Q

What are the permitted yields and min maturation of Saint-Émilion AOC and Saint-Émilion Grand Cru AOC?

A

Saint-Émilion AOC:
53 hL/ha, 6 months maturation
Saint-Émilion Grand Cru AOC:
46 hL/ha, 20 months maturation

323
Q

What are the dominant grape varieties Saint-Émilion AOC and Saint-Émilion Grand Cru AOC?

A

Merlot (60%) followed by Cabernet Franc with small amount of Cabernet Sauvignon
Red wines only

324
Q

When was the classification of Saint-Émilion created?

A

1955

325
Q

How often is the classification of Saint-Émilion created? When was the latest?

A

Every 10 years

2012

326
Q

What are the tiers of Saint-Émilion classification?

A

Premier Grand Cru A
Premier Grand Cru B
Grand Cru Classé

327
Q

How does the Saint-Émilion classification work?

A

Only applies to some wines within the Saint-Émilion Grand Cru AOC (wines labelled as Saint-Émilion AOC or Saint-Émilion Grand Cru AOC are not in classification)
Châteaux are judged on terroir, methods of production,, reputation, commercial consideration and blind tasting of at least 10 vintages

328
Q

What is the typical style of top Saint-Émilion?

A 
intensity: P
red and black plum, vanilla, clove
acid: M+/H
tannins: M+/H
body: F
alc: H
329
Q

What is the classification of wines in Graves?

A

Established 1959 for red and white wines
16 classified Châteaux
All within Pessac Léognan
Based on price, fame and quality by tasting

330
Q

What quality levels are there in Saint-Émilion?

A

simple to top grand cru Classé

331
Q

What is the permitted yield in Pomerol AOC?

A

49 hL/ha - red only

332
Q

What are the grapes planted in Pomerol AOC?

A

Merlot (80%), then Cab Franc

333
Q

What is the classification in Pomerol AOC?

A

none, but many top quality estates

334
Q

What is the style of top wines in Pomerol AOC?

A 
intensity: P
red and black plum, vanilla, clove
acid: M+/H
tannins: M+/H
body: F
alc: H
similar to Saint-Émilion, age well
335
Q

What quality levels are produced in Pomerol?

A

very good to outstanding

mid-priced to super-premium

336
Q

Why does wine from Pomerol command some of the highest prices in the world per bottle?

A

Small size and consequent production of estates (e.g Petrus has 12 ha, whilst Left Bank First Growths can have 80-100 ha each)

337
Q

What is Côtes de Bordeaux AOC?

A

red and white wines on Right Bank

338
Q

When was Côtes de Bordeaux AOC created?

A

2009

339
Q

When are the permitted yields for Côtes de Bordeaux AOC?

A

55 hL/ha

52 hL/ha if commune name is appended

340
Q

When are some communes in Côtes de Bordeaux AOC?

A

Blaye, Cadillac, Castillon, Francs

341
Q

What is Côtes de Bourg AOC?

A

Merlot dominant, similar style to Médoc AOC

Focus on Malbec, 10% plantings more than any other Bordeaux appellation

342
Q

What is the largest sweet wine appellation in Bordeaux?

A

Sauternes AOC, 50% of production

343
Q

What is the typical style of Barsac AOC and Sauternes AOC?

A 
sweet, botrytis affected wines
intensity: P
citrus peel, honey, tropical fruit (mango) vanilla
acid: M/M+
body: F
344
Q

What is the crisis in Sauternes over the last 30 years?

A

lack of demand for sweet wines

in responses, started producing dry wines for extra income

345
Q

What are the plantings in Sauternes AOC and Barsac AOC?

A

Sémillon - 80% of plantings
Sauvignon Blanc
Muscadelle - tiny amounts

346
Q

What are the conditions allowing creation of the typical botrytis affected sweet wines in Sauternes and Barsac?

A

The cold Ciron River meets the warmer Garonne River, promoting morning mists.
Ideal for noble rot when they are burnt off by the middle of the day, with sunshine in afternoon to avoid grey rot developing

347
Q

What is the Crus Bourgeois du Médoc classification?

A

Created 1932
Any property in Médoc may apply
Cru Bourgeois below Cru Classè, but still superior quality

348
Q

How is Crus Bourgeois du Médoc awarded?

A

Since 2010, awarded annually to individual wines rather than Châteaux of quality based on production methods and finished product

349
Q

What are the 3 levels of Crus Bourgeois du Médoc?

A

Cru Bourgeois Exceptionnel
Cru Bourgeois Supérieur
Cru Bourgeois
Since 2018 and all last 5 years

350
Q

How many estates are there in Bordeaux and what is happening to them?

A

7,000, mostly called Châteaux
Number is shrinking as smaller properties are being taken over by larger neighbours to become commercially viable
Average estate size now > 19 ha

351
Q

What is the annual production of Bordeaux?

A

> 800 million bottles, but fluctuates

352
Q

What role do co-operatives have in Bordeaux?

A

Important.

In 2018 responsible 25% production from 40% of growers

353
Q

What are production costs for Bordeaux AOC, Médoc estate and classed growth?

A

€0.57
€2.35
€16
per bottle, 2017 values, without bank loan interest or land costs

354
Q

What is the total value of Bordeaux wine sales and split between domestic and export?

A

€4 billion
56% by volume sold in France,
48% of that in supermarkets (€5.8 average)

355
Q

What are the main export markets of Bordeaux?

A

Hong Kong, China, USA and UK

356
Q

What is the unique commercial system in Bordeaux?

A

la place de Bordeaux

357
Q

What is the la place de Bordeaux system?

A

Instead of producers/cooperatives selling wines directly, it is sold to a merchant (négociant collectively known as la négoce that sells 70% of wine)

358
Q

Picture the la place de Bordeaux system?

A 
co-operative/Estate
 ->
Broker/courtier (2%)
->
Merchant/Négociant (15%)
->
Wholesale, supermarket, agent, importer
->
Retailer 
-> 
Customer
359
Q

How many countries are Bordeaux wines distributed to?

A

170

360
Q

How do Châteauxs ensure wines are in key markets?

A

Sell to number of négociants, up to 40

determined by allocation system, each négociant allotted a percentage of production

361
Q

What issues does Bordeaux wine face?

A

Majority is inexpensive, struggled to raise price above €1/L in bulk due to lower French demand and huge competition from other countries (e.g Chile, Australia)

362
Q

What is the climate in Chablis?

A

Continental, cold winters warm summers

363
Q

When does Chardonnay ripen and bud?

A

early budding

early ripening

364
Q

What is useful about Chardonnay?

A
  1. versatile variety suited to a range of climates.

2. can produce relatively high yields without loss of quality

365
Q

What is Chardonnay prone to?

A

grey rot, powdery mildew, millerandage and grapevine yellows

366
Q

What soils is Chardonnay suited to?

A

limestone/clay for top quality, but can grow in variety of soils

367
Q

What is the style of Chardonnay from a cool climate (Chablis) compared to moderate climate (Côte d’Or)?

A

apple, pear, lemon, lime, wet stones (Chablis)
ripe citrus, melon, stone fruit (Côte d’Or)
body: L/M (Chablis)
body: M/M+ (Côte d’Or)
acid: H (Chablis)
acid: M+/H (Côte d’Or)

368
Q

What is the typical style of wine from Chablis?

A 
green apple, lemon
dry
acid: H (zesty)
body: M
alc: M
none or minimal oak flavours
369
Q

What are the wine growing challenges in Chablis?

A

cool northern location means uncertainty about ripening, considerable vintage variation,
spring frosts
hail storms

370
Q

What is the rainfall in Chablis and what impact does it have?

A

670mm spread throughout year - moist climate

  1. high threat of fungal diseases
  2. difficulties leading to harvest from rot
371
Q

What are the soils of chablis?

A

limestone and clay, some of which is kimmeridgian (fossilises seashells)

372
Q

How are spring frosts managed in Chablis?

A
  1. smudge pots - cause pollution, smoke
  2. sprinklers (aspersion) - most popular, but expensive to install and maintain - mainly top sites
  3. pruning - later pruning promotes later bud-burst
373
Q

What are the main rootstocks used in Chablis?

A

41B (vinifera x berlandieri) high tolerance limestone with high pH
420A (riparia x berlandieri) low vigour tolerance high pH

374
Q

What is the main training system in Chablis?

A

double guyot replacement cane training - if one fails, other may survive frost

375
Q

How are grapes mostly harvested in Chablis?

A

Unlike Côte d’Or, mostly machine, except many grand cru vineyards which are too steep

376
Q

What are the appellations in Chablis?

A

Petit Chablis
Chablis
Chablis Premier Cru
Chablis Grand Cru

377
Q

What do the locations of Chablis and Petit Chablis have in common?

A

flat land or gentle slopes.
aspects vary, many north facing
light bodied wines, with high acidity, light (Petit Chablis) to medium (Chablis) intensity, green apple and lemon

378
Q

What is the location and soil of Petit Chablis?

A

typically higher and cooler, Portlandian soil (hard limestone less clay)

379
Q

What is the location and soil of Chablis?

A

Kimmeridgian soil, mixed aspects

380
Q

How many vineyards have Premier Cru status in Chablis?

A

40

381
Q

How is Chablis Premier Cru further classified?

A

Some larger premier cru vineyards have specified named plots lieux-dits.
Wines from these can be labelled under specific site (Chablis Premier Cru Troêsmes) or under larger climat where they fall within (Chablis Premier Cru Beuroy)

382
Q

What is a climat and lieux-dit in Chablis?

A

climat - named vineyard fixed in AOC legislation

lieux-dit - named piece of land in centralised land registry

383
Q

What is the location and soil of Chablis Premier Cru?

A

Predominantly on south and south-east facing slopes of Kimmeridgian soil

384
Q

How many vineyards are within the Chablis Grand Cru?

A

7 names vineyards - climats e.g Les Cloy

385
Q

Why does Chablis Grand Cru create wines higher quality, weight and concentration?

A

South facing slopes, mid-slope promote ripening
Crumbly marl with good drainage and high clay content for water retention contributes to quality
Belt of trees gives protection from winds coming from North

386
Q

How much of wine in Chablis is made by Chablis Premier Cru?

A

1%

387
Q

What do the site of Chablis Premier Cru and Grand Cru have in common? How do they affect style?

A
  1. south-facing slopes - better light interception giving riper fruit
  2. often sited mid-slope - better drained and protected from frost
    Wines have greater concentration, body and capacity to age
388
Q

How are wines typically made in Chablis?

A
  1. Chaptalisation up to legal limit except in warmest years
  2. Most wines fermented and stored for a few months in stainless steel or concrete
  3. Malolactic conversion common to soften acidity
  4. wines may spend some months on lees for texture
  5. oak not typically desirable as Chablis is celebration of crisp, bright citrus and green apple
389
Q

When is oak used in Chablis and what is the style?

A

some wines, esp. grand crus and some premier crus may ferment and age in barrels.
Range of styles, from use of old oak, some new oak to stainless steel

390
Q

What are the regulations and yields for Chablis?

A

100% Chardonnay
60 hL/ha Petit Chablis AOC and Chablis AOC
58 hL/ha Chablis Premier Cru AOC
54 hL/ha Chablis Grand Cru AOC

391
Q

What is happening with négociants in Burgundy?

A

Traditional distinction between négociants and domaines is breaking down - négociants have bought land and domaines supplement production with additional négociant business

392
Q

How much wine is produced by a single co-operative in Chablis?

A

1/3 by co-operative La Chablisienne at all levels of the appellation hierarchy

393
Q

How much of Chablis is exported and where?

A

2/3, UK is by far largest, then USA, Japan, Sweden

394
Q

How do prices of wine in Chablis compare to Côte d’Or

A

lower, but in both name of domaine and level of appellation are large drivers

395
Q

What is Le Syndicat de Défense de l’Appellation de Chablis?

A

Association of growers, founded 1993 by William Févre

Aim to combat fraud and address environmental issues

396
Q

What is L’Union des Grands Crus de Chablis?

A

Voluntary wine growers association to promote quality of Grand Crus.
Quality charter, members must practise sustainable viticulture and hand harvesting

397
Q

When does Pinot Noir bud and ripen?

A

early budding

early ripening

398
Q

What is Pinot Noir sucsptible to?

A 
delicate variety, 
prone to millerandage, 
downy mildew, 
powdery mildew, 
botrytis bunch rot
fan leaf and fan roll viruses
399
Q

What happens to Pinot Noir in warm climates?

A

ripens too fast, reducing intensity of aromas

berries can shrivel and suffer sunburn

400
Q

What are concerns with Pinot Noir in Burgundy?

A

whether the fruit will ripen sufficiently and achieve desired ripeness - tannins, colour and flavour

401
Q

What is the typical style of Pinot Noir in Burgundy?

A 
strawberry, raspberry, red cherry
village wines have additional light oak, smoke, clove
can develop earth, game, mushroom
acid: H
tannins: L-M (grand cru M+)
alc: M
402
Q

Which clones tend to be used in Burgundy?

A

Dijon clone families developed at University of Burgundy in Dijon

403
Q

How are clones planted in Burgundy?

A

growers must decide between planting number of clones for greater diversity in characteristics (yield, disease resistant, speed of ripening) or single clone for uniform fruit profile
Number producers propagate own vines using mass selection

404
Q

What is the climate in Côte d’Or, Côte Chalonnaise and Mâconnais?

A

moderate continental

405
Q

What is the average rainfall in Burgundy?

A

700mm

406
Q

What protects the Côte d’Or?

A

Morvan hills to the west providing protection from rainfall

407
Q

How does rain affect harvest in Burgundy?

A

Early autumn is typically dry, but rain can be a threat at harvest

408
Q

How doe the climate of Mâconnais differ to the rest of Burgundy?

A

Typically slightly drier and warmer

409
Q

What influences quality of sites in Burgundy?

A 
aspect, 
altitude, 
steepness of slope, 
soils
vintage variation due to weather can be marked
410
Q

What do the growers of Pinot Noir in Burgundy need to concentrate on?

A

promoting ripeness of skins and seeds

ripening PN is a precarious business, cool vintages can result in under-ripe tannins

411
Q

What are the main concerns for growers in Burgundy?

A

Spring frosts
Hail throughout growing season
Rain at wrong time
Drought stress in recent years

412
Q

How have issues with spring frosts in Burgundy been exacerbated in recent years?

A

warmer than usual winters encourage earlier growth, making vines more vulnerable to frost

413
Q

How can hail cause damage in Burgundy?

A

April-May damage to early growth of vine reduces yields or complete loss
Later cause fruit damage - damaged berries need to be removed or risk of grey rot tainting wine

414
Q

How can hail damage be prevented in Burgubdy?

A

limited use of netting wasn’t permitted (too much shading and ugly) until 2018
seed clouds with silver iodide to induce rain away from vineyards

415
Q

When and where was hail a big problem in Burgundy?

A

village in Côte de Beaune, notably Volnay and Pommard
2012-2015
Hail is highly localises

416
Q

Which soils do better in Burgundy during hot years?

A

Clay, retains water

417
Q

What can drought do to berries in Burgundy?

A

berries can shrivel,

vines shutting down completely halting ripening

418
Q

Is irrigation permitted in Burgundy?

A

no

419
Q

Why are the best vineyard sites in Burgundy found mid-slope?

A

well-draining shallow soils
good sunlight interception
comparative frost protection
better ripening potential

420
Q

Why are sites at the top of slopes not the best sites for grapes in Burgundy?

A

poor, thin soils and exposure to cooling winds

421
Q

Why are sites at the bottom of slopes not the best sites for grapes in Burgundy?

A

deeper soils, vulnerable to frost

422
Q

What are the altitudes and aspects of Côte d’Or?

A

200-400m
main ridge East facing, multiple aspects because
hills orientated N-S
side valleys E-W directions

423
Q

Where are the best slopes in Côte Chalonnaise?

A

Bouzeron and Rully, S-E facing

424
Q

Where are the best slopes in Mâconnais?

A

Pouilly-Fuissé, finest sites in process of becoming premier cru

425
Q

In general, what are the soils in Burgundy?

A

mixture various types of limestones and clay

426
Q

What are the dominant soils in Côte de Nuits? Which grape is most highly regarded here?

A

Dominated by limestone

Pinot Noir

427
Q

What are the dominant soils in Côte de Beaune? Which grape is most highly regarded here?

A

more clay and deeper

Chardonnay

428
Q

How does the depth of soil vary in Côte Chalonnaise and Mâconnais?

A

depth above bedrock varies greatly due to erosion,
thinner at top and deeper at bottom os slopes
source of continuing problems even on gentle slopes like Clos de Vougeot

429
Q

How does soil depth at the top of slopes affect grape growing in Burgundy?

A

thinner, too little soil for vines to thrive

430
Q

How does soil depth at the bottom of slopes affect grape growing in Burgundy?

A

drainage is poorer and soil is deeper with more clay, resulting in greater fertility and vigour
increasing danger of shading and less ripe grapes

431
Q

How are some vines trained in Burgundy? What effect do they have?

A

Using Cordon training systems, including Cordon de Royat.

Limits vigour and yields, although large amounts of old wood can harbour disease

432
Q

How were vines traditionally trained in Burgundy?

A

Guyot system (replacement-can pruned with VSP)

433
Q

What is the recent trend in training in Burgundy?

A
  1. Guyot and
  2. softer method of cane pruning called Poussard-Guyot (maintains same sap route from year to year with pruning wounds only on upper part of cordon.
    Reduces number of pruning wounds.
    Reduces incidence of Esca and trunk diseases. Aids canopy management)
434
Q

What are the planting densities in Burgundy?

A

8-10,000 vines / ha.
Some growers have higher densities to promote root competition and better fruit - smaller berries more flavour concentration

435
Q

What options are there for reducing yields in Burgundy?

A 
winter pruning
de-budding (usually before flowering)
green harvesting (during latter part of growing season)
436
Q

What are the advantages of de-budding?

A

promotes good balance in vine

437
Q

What are the disadvantages of de-budding?

A

by reducing potential yield so early in the season damage inflicted by hail, frost or fungal disease can have a drastic effect on yield

438
Q

What are the advantages of green harvesting?

A

Allows growers to assess size, shape and position of bunches before they decide to sacrifice any.
In addition, lateness of decision allows growers to take into account unpredictable weather events (esp hail)

439
Q

What are the disadvantages of green harvesting?

A

Lead to changes in vine development through compensation via excessive growth in remaining bunches and therefore dilution in grapes

440
Q

What are the permitted yields for regional appellations in Burgundy?

A

69 hL/ha - red

75 hL/ha - white

441
Q

What are the permitted yields for village level appellations in Burgundy?

A

40-45 hL/ha - red

45-47 hL/ha - white

442
Q

What are the permitted yields for some grand crus appellations in Burgundy?

A

as low as:
35 hL/ha - red
40 hL/ha - white

443
Q

What is the organic and biodynamic grape growing trend in Burgundy?

A

become more popular, esp. among leading producers

444
Q

What are the difficulties of organic and biodynamic grape growing in Burgundy?

A

climate makes this a challenge
many vineyards are shared and some organic practises require a minimum area to be implemented, which can cause friction between growers who adopt different approaches

445
Q

What are common diseases in Burgundy?

A

grape moths
fungal - powdery and downy mildew, botrytis (grey rot)
grapevine yellows
Esca

446
Q

How are grape moths treated?

A

pheromone capsules

447
Q

How are fungal diseases treated?

A

spraying and canopy management

448
Q

How is the majority of fruit harvested in Burgundy?

A

By hand

449
Q

Why is harvest time critical in Burgundy?

A

marginal climate, where storms can lead to dilution and fruit damage

450
Q

What may harvesting early do in Burgundy?

A

preserve acidity but fruit may not be fully ripe

451
Q

What may harvesting late do in Burgundy?

A

softer wine style but concerns about weather

452
Q

Are acidic and chaptalisation used in white Burgundy wines?

A

Acidification is rarely used (but permitted with EU)
Chaptalisation may be used when musts have insufficient sugar to reach minimum alcohol required, or the style desires more body.
Recently warmer growing seasons and better canopy management means it is less necessary. Max is 1.5-2%

453
Q

How is quality of harvested fruit maintained for white Burgundy?

A

sorted, typically on tables to remove diseased, damaged or underripe fruit, esp. important for consistent quality in cool climate

454
Q

How are grapes pressed for white Burgundy?

A

whole bunch pressed as stems aid drainage of must
usually pressed immediately without skin contact as Chardonnay isn’t particularly aromatic and producers try to avoid risk of extracting tannins

455
Q

What happens to must after pressing for white Burgundy?

A

High quality wines usually clarified by sedimentation.
Level of solids in juice vary depending on winemakers view of desirability of the flavours they impart.
Less expensive musts will be clarified by quicker methods

456
Q

What are white wines in Burgundy prone to?

A

premature oxidation

457
Q

What is premature oxidation?

A

early reports in 2000’s began to emerge that white Burgundies were showing very advanced flavours and colours after relatively short time in bottle

458
Q

What are the possible causes of premature oxidation in Burgundy?

A
  1. changes in vineyard practises leading to higher yields and different chemical composition of the grapes
  2. warmer vintages
  3. later picking times
  4. over clean musts from pneumatic presses
  5. overzealous bâtonnage
  6. lower levels of sulphur dioxide at bottling
  7. quality of corks and their treatment before
459
Q

How much does premature oxidation affect white wines now?

A

In burgundy, appears to be at much lower levels than wines produced in 1990’s due to modified practices by producers

460
Q

What practice may be used in white Burgundy to reduce prem oxidation?

A

hyperoxidation to make wine that is less prone to oxidation

461
Q

What kind of yeast is used in white Burgundy?

A

Ambient yeast is common practice, esp at higher classifications as it is thought to encourage terroir expression. Here they can monitor and intervene when necessary e.g warming up sluggish ferment
High volume and regional wines more likely to use inoculated yeast

462
Q

What fermentation and maturation is used for inexpensive and some mid-priced white Burgundy?

A

16-18º to preserve primary fruit and avoid banana flavours of cooler ferments,
fermented and aged in stainless steel or concrete

463
Q

What fermentation is used for expensive white Burgundy?

A

rise to 20º

fermented and aged in barrel for creamier texture

464
Q

What maturation is used for expensive white Burgundy?

A

8-12months in barrel in contact with fine lees

465
Q

How much new oak is used in expensive white Burgundy?

A

20-25% village level
30-35% premier cru
> 50% grand cru level

466
Q

What is the typical oak barrel used in white Burgundy?

A

228L Burgundy barrel (known as a pièce)

some producers use 500-600L, resulting in sublter impact of oak

467
Q

What happens after alcoholic fermentation in white Burgundies?

A

usually undergoes malolactic conversion
some styles may desire a fresher character and block a proportion of it
May occur in neutral vessel or oak
Wine may be stirred to agitate lees

468
Q

What considerations are there when producing Pinot Noir?

A

delicate character, aromatic nature and relatively light tannins, Pinot Noir has to be vinified carefully.
Maintain primary fruit and not overwhelm delicate fruit with too much oak

469
Q

Why happens to grapes on arrival in Burgundy?

A

sorting is common for all but least expensive wines, esp with issues from rot or hail

470
Q

How are red grapes prepared for fermentation in Burgundy?

A

Either destemmed or whole bunches.

Some producers use proportion of whole bunches depending on vintage

471
Q

What is the history of destemming PN or not in Burgundy?

A

PN is well suited to whole bunch fermentation, traditonally practised before invention of destemmer amd this practice is re-emerging.
Henri Jayer started trend of detemming in 1980s

472
Q

What does whole bunch fermentation of PN add to wines?

A

aid aeration of must

add perfume, freshness, fine tannins

473
Q

What practice is common with PN to maximise colour extraction?

A

cold soaking few hours-days to extract maximum colour as relatively low in anthocyanins

474
Q

What yeast is normally used in red Burgundies?

A

ambient yeasts

475
Q

What kind of vessels are used for PN in Burgundy? Why?

A

Small open-top vessels

Helps facilitate pumping over (remontage) and punching down (pigéage) - most producers use mixture of both

476
Q

Why is remontage and pigéage important in red Burgundy?

A
  1. introduce oxygen (essential for yeast metabolism)
  2. avoid reduction and production of reductive sulfur compounds (PN is prone to reduction)
  3. avoid production acetic acid
  4. extract colour, tannin and flavour from skins
  5. regulate temperature (reaches 30ºC in healthy ferment)
477
Q

What is the climate in Beaujolais?

A

continental, slightly warmer than rest of Burgundy

478
Q

What is the rainfall in Beaujolais?

A

740mm per year - normally adequate for grape growing

479
Q

What affects the growing environment in Beaujolais?

A
  1. Saone river (moderates extreme temperatures)

2. Cold mistral winds

480
Q

What impact does the mistral wind have on grapes in Beaujolais?

A
  1. Can affect flowering in cold, damp, early summer weather

2. Can damage leaves and grapes towards end of ripening period when Gamay’s think skins are most vulnerable

481
Q

How is the mistral wind dealt with in Beaujolais?

A

vine orientation and training close to the ground

482
Q

What is special about the northern part of Beaujolais containing Beaujolais Cru AOC and the Beaujolais-Villages AOC?

A
  1. Hilly (200-500)m
  2. Fast-draining granite, schist and sandy soils
  3. Vineyards on south and south-east facing slopes
  4. Harvest is earlier than Beaujolais AOC
483
Q

When does Gamay Noir bud and ripen?

A

early budding
early ripening
thin skinned
vigorous

484
Q

What is Gamay Noir vulnerable to?

A
  1. spring frosts
  2. millerandage (cold, damp, windy conditions)
  3. thin, delicate skin vulnerable rot and wind
485
Q

How can Gamay Noir vary in Beaujolais?

A

Depending on topography and soil, can vary levels of

fruitiness and tannins

486
Q

What causes the difference in wines from Beaujolais? What’s the difference?

A

Ripeness of grapes, including skins and seed
Good sites with slopes, good sunshine interception, drainage, warm granite create intense fruit character compared to green leafy character in less ripe examples

487
Q

How is Gamay Noir’s vigour controlled? Why?

A

reduce number of buds

productive grape, yields need to be controlled for concentrated, ripe grapes

488
Q

How was Gamay Noir traditionally trained in Beajolais and still is on steeper sites?

A

bush vines to protect against Mistral wind

489
Q

How is Gamay Noir trained in Beaujolais now?

A

Increasingly, where possible, trained on trellises (mechanisation) esp inexpensive wines

490
Q

How is Gamay Noir mostly harvested in Beaujolais now?

A

By hand - need whole bunches for most common form of winemaking

491
Q

How is the majority of wine made in Beaujolais?

A

semi-carbonic maceration

492
Q

What is the typical maceration time in Beaujolais AOC?

A

4-5 days Beaujolais AOC and Beaujolais Villages - enhance fruitiness and depth of colour or early consumption

493
Q

How can the must be altered in Beaujolais?

A

Chaptalisation is common, esp in cooler years

494
Q

What is typically done after maceration in Beaujolais AOC?

A

Press wine blended with free-run wine as it gives added colour and tannins
Aged briefly in stainless steel and released for early sale

495
Q

What are the typical aromas of Beaujolais AOC?

A

kirsch, banana, blueberry

496
Q

What is the typical maceration time of very good Beaujolais Villages AOC?

A

6-9 days

497
Q

What are the two methods of making Cru Beaujolais AOC?

A
  1. semi-carbonic, 10-20 days maceration

2. destemmed, crushed, fermented and macerated like normal red wines.

498
Q

What about maturation in Cru Beaujolais AOC?

A

May be aged in small or large barrels, small percentage new oak, often called Burgundian in style.

499
Q

What is happening to wines in Cru Beaujolais AOC?

A

Wines are becoming deeper, more full-bodied, higher tannin levels than those made with semi-carbonic maceration

500
Q

What has Beaujolais become a centre for?

A

Low intervention wine making.

The pioneers of France’s natural wine movement, Jules Chauvet and Marcel Lapierre were from this region

501
Q

What can wines be labelled with regards to Beaujolais Nouveau?

A

Beaujolais Nouveau AOC
Beaujolais Villages Nouveau AOC
(Primeur is an alternative designation, an authorised synonym for Nouveau)

502
Q

What is the earliest any AOC wine can be released in France? What about Nouveau style wines?

A 
15th December (most AOCs require more ageing)
3rd Thursday in November
503
Q

How are Beaujolais Nouveau style wines made?

A
  1. carbonic or semi-carbonic maceration
  2. bottled 3-5 days after fermentation
  3. sometimes go through MLC
  4. fining/sterile filtration common
  5. high use SO2 common
504
Q

What are the permitted yields of Beaujolais AOC?

A

60 hL/ha (low flavour intensity)

505
Q

When can wines in Beaujolais AOC be released?

A

mid-January year after harvest

506
Q

When can you expect of Beaujolais AOC and the quality?

A

fresh and fruity style

good quality and inexpensive

507
Q

What are the permitted yields of Beaujolais Villages AOC?

A

58 hL/ha

508
Q

What is permitted on labels of Beaujolais Villages AOC?

A

individual village name may be put on label if all grapes are sourced from that village, but usually wine is labelled as Beaujolais Villages AOC

509
Q

What is the typical style of Beaujolais Villages AOC?

A 
purple
intensity: M
red cherry, raspberry, red plum (often with kirsch and banana typical of semi-carbonic maceration)
acid: M/M+
body: light/M-
alc: M
tannins: L/M
good to very good
510
Q

What is the typical style of low intervention Beaujolais Villages AOC?

A

old vines, may have some oak
intensity: M+/P
tannins: M
very good to outstanding

511
Q

How many crus are there in Beaujolais with their own AOC?

A

10

512
Q

What are the cru sizes in Beaujolais?

A

250-1,300 ha (Brouilly and Morgon are significantly larger than other crus)

513
Q

What is the style of Brouilly AOC (Beaujolais)?

A

most southern, marginally warmer climate

lighter, more perfumed style

514
Q

What is the style of Chiroubles AOC (Beaujolais)?

A

highest altitude, produces lighter ad fragrant wines with marked acidity

515
Q

What is the style of Fleurie AOC (Beaujolais)?

A

1 southern part - sandy soils producing lighter and more fragrant wine (reputation appellation)
2 northern part - more clay, wines are heavier, lower acidity, more full bodied

516
Q

What is the style of Moulin-à-Vent AOC (Beaujolais)?

A

most powerful long lived wines, closer in style to Côte d’Or red wines than most Beaujolais

517
Q

What is the style of Morgon AOC (Beaujolais)?

A

includes wines from south facing Côte de Py

pronounced intensity black cherry, red fruit, sufficient tannins to age for decades

518
Q

What has helped drive quality in Beaujolais? What impact has this had on style of wines?

A

1 cheaper land prices in Beaujolais has attracted investment from Burgundy growers looking to diversify
2 encouraged trend away from carbonic maceration and increase use of oak, esp crus

519
Q

What is the average holding size in Beaujolais?

A

10 ha

many growers sell to co-operative (25% sales) or négociants

520
Q

How much of Beaujolais is sold domestically?

A 
60% 
Most important channels are ->
direct sales, 
then specialist wine shops,
then supermarkets
521
Q

What are the top 3 export markets of Beaujolais?

A

Japan (huge preference Nouveau style),
USA and UK (preference villages and crus)
-> 3 make up > 60% export sales

wset diploma (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions