France - Bordeaux - Sweet Flashcards
Sauternes and Barsac grapes
Sémillon
Sauvignon Blanc
Muscadelle
Sauvignon Gris
Fungus in Sauternes and Barsac
Botrytis Cinerea
Are tries successives required for Sauternes AOP wines?
Yes
Are Sauternes wines subjected to new oak?
Yes
Are Sauternes wines barrique fermented?
Yes
Is sulfur dioxide typically used in Sauternes wines?
Yes
Describe sulfur dioxide use in Sauternes
- Reduces volatile acidity
- Wards off threat of re-fermentation
Under what AOP(s) are wines from Barsac allowed to be labelled under?
Barsac AOP
Sauternes AOP
Cérons AOP wine style
Sweet white wine
Communes of Sauternes
Sauternes
Bommes
Fargues
Preignac
Barsac
Sauternes AOP must weight requirement
Min. 221 g/L
Sauternes AOP residual sugar requirement
Min. 45 g/L
Barsac AOP must weight requirement
Min. 221 g/L
Barsac AOP residual sugar requirement
Min. 45 g/L
Explain chaptalization and cryo-extraction in Sauternes
Allowed/ but only done in vintages
Confirms problems with vineyard
Typical Sauternes AOP residual sugar
120-160 g/L
AOP for dry whites from Sauternes and Barsac
Bordeaux AOP
Communes of Cérons AOP
Cérons
Pondensac
Illats