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WSET Level 4 - D3 > France - Languedoc > Flashcards

France - Languedoc Flashcards

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1
Q

What is the total area under vine in Languedoc and Roussillon?

A
  • Languedoc: 220,000 ha
  • Roussillon: 21,000 ha
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2
Q

What is the avg. yield in the AOCs of Languedoc, Roussillon, and Provence compared to other French regions?

A

Lowest yields of all French regions, roughly half that of Champagne or Alsace

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3
Q

What is the climate?

A

Mediterranean

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4
Q

Where are vineyards located? (normal and high-quality wines)

A
  • Mostly low-lying alluvial plain
  • Hillside slopes for some high quality wines
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5
Q

What is the history of this region and what enabled the region?

A
  • Reaches back to Greek and Roman colonies
  • Canal du Midi (connection to Bordeaux) and railways -> export
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6
Q

What role do co-ops play?

A
  • Very important one
  • Accounted for 90% of production in 1950s
  • Today still 70% of production
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7
Q

What is the Languedoc known for?

A

Largest source of everyday wine in France

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8
Q

What is the trend regarding area under vine?

A
  • Overproduction led to removal of vineyards
  • Only half today compared to 50 years ago
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9
Q

What is the trend regarding quality?

A
  • Inexpensive wine still large volume
  • Increasing attention to small production, high-quality wines
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10
Q

Describe the climate (incl. rain) and influence on grape growing

A
  • High levels of sunshine
  • Rainfall below 600 mm
  • Very warm summers
  • Very favourable for grape growing
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11
Q

What moderating influences exist and what is their effect?

A
  • Low moisture levels
  • Cool, dry Tramontane north-west wind that blows for about 200 days per year
  • Low disease pressure
  • Enables organic wine production
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12
Q

What are the most grown varieties from (highest to lowest)?

A
  • Carignan
  • Syrah
  • Grenache Noir
  • Merlot
  • Cabernet Sauvignon
  • Cinsault
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13
Q

Carignan
What is the budding/ripening time?

A
  • Late-budding
  • Late-ripening
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14
Q

Carignan
What is the yield and how is it done in practice?

A
  • Very high yielding (200 hL/ha and more)
  • To produce high concentration wine, yield has to be reduced -> naturally as vines get older
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15
Q

Carignan
What is it susceptible to?

A
  • Powdery mildew
  • Grape moths
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16
Q

Carignan
What is the variety’s trend in the Languedoc?

A

Increasinlgy replaced with other varieties

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17
Q

Carignan
Describe the typical style (color, aromas, acidity, tannin, quality, price)

A
  • Medium ruby
  • Simple blackberry fruit
  • High acidity
  • High tannins
  • Acceptable to good quality
  • Inexpensive
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18
Q

Carignan
Is the variety able to produce higher quality examples?

A
  • YES
  • Good to outstanding
  • Premium to super-premium prices
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19
Q

What is the typical training system and how has it changed over time?

A
  • Historically: bush vines -> well adapted to the climate but costly (a lot by hand)
  • New vineyards: trellises, enabling mechanisation
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20
Q

What is the typical harvesting method?

A

By machine where the topography allows for it

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21
Q

What are roughly the three methods to produce different red wines?

A
  • Short skin maceration -> inexpensive wines
  • Carbonic maceration -> low tannin inexpensive wines
  • Warmer temps + barriques -> high-quality, small volume
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22
Q

Describe the typical winemaking process of inexpensive red wines

A
  • Grapes are crushed and fermented on skins for 5–7 days
  • Large concrete or stainless-steel tanks
  • Cultured yeasts
  • Mid-range fermentation temp
  • Stored for a few months in stainless steel or concrete tanks
  • Made for early drinking
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23
Q

What is the process of making low tannin red wines?

A
  • Carbonic maceration
  • Mid-range fermentation temps
  • Stored for a few months in stainless steel or concrete tanks
  • Vast majority for early drinking
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24
Q

What is the process for making high-quality, small volume red wines?

A
  • Use of sorting tables
  • Fermentation at warm temps
  • Use of ambient yeast
  • Use of barriques for the maturation
  • Intended for bottle ageing
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25
Q

IGP Wines
What are the requirements regarding yields and varieties?

A
  • Red, white: 90 hL/ha
  • Rosé: 100 hL/ha
  • 58 varieties allowed
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26
Q

IGP Pays d’Oc
What types of wines are produced (incl. %)

A
  • Red: 50%
  • White: 25%
  • Rosé: 25%
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27
Q

IGP Pays d’Oc
What are the top four grape varieties (mostly used as single varietal wines)

A
  • Merlot
  • Cabernet Sauvignon
  • Chardonnay
  • Syrah
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28
Q

IGP Pays d’Oc
For how much of France’s production does it account?

A

10-15%

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29
Q

IGP Pays d’Oc
How much of the wine is exported and what are the top export markets?

A
  • 50%
  • Germany, Netherlands, Belgium
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30
Q

Languedoc appellations
What types of wines are produced and what are the rules?

A
  • Red (90%), except white wine appellations
  • ALL blends: Min two varieties, incl. at least one principal variety
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31
Q

Languedoc appellations
What are the principal grape varieties?

A
  • Almost all require Grenache Noir
  • Most require Syrah and Mourvèdre
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32
Q

Languedoc AOC
What are the max yields? (red, white)

A
  • Red: 50 hL/ha
  • White: 60 hL/ha
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33
Q

Languedoc AOC
What are the requirements regarding grape varieties? (max, min, principal, …)

A
  • Principal: Grenache Noir, Syrah and Mourvèdre (min 40%)
  • At least 2, at least 1 principal
  • No variety > 80%
  • Other varieties (< 30%)
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34
Q

What are the three appellation categories in terms of quality levels? (from low to high)

A
  • Regional appellation (Languedoc AOC)
  • Named appellations (e.g. Corbières AOC)
  • Sub-appellations (e.g. Corbières-Boutenac AOC)
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35
Q

Describe the typical wine of a regional appellation (Languedoc AOC) wine (intensity, aromas, tannins, acidity, alcohol, body, quality, price)

A
  • Medium intensity
  • Simple, blackberry and red plum fruit
  • Medium tannins
  • Medium acidity
  • Medium alcohol
  • Medium body
  • Acceptable to good quality
  • Inexpensive to mid-priced
36
Q

Describe the typical wine of a named appellations (e.g. Corbières AOC) wine (intensity, aromas, tannins, acidity, alcohol, body, quality, price)

A
  • Medium to medium(+) intensity
  • Blackberry and red plum fruit with herb notes (lavender, rosemary), maybe some oak
  • Medium tannins
  • Medium to medium(+) acidity
  • Medium to high alcohol
  • Medium(+) to full body
  • Good to very good in quality (some outstanding)
  • Inexpensive to premium priced
37
Q

Describe the typical wine of a sub-appellations (e.g. Corbières-Boutenac AOC) wine (intensity, tannins, quality, price)

A
  • Medium(+) to pronounced intensity
  • Medium(+) tannins
  • Very good quality (some outstanding)
  • Mid-priced (some premium)
38
Q

Corbières
What is the size / area under vine?

A
  • Large
  • 10,000 ha
39
Q

Corbières
Where are the vineyards located? (topography, altitude, influence)

A
  • Hilly appellation
  • Slopes up to 450 metres
  • Cooling influence of altitude and cold northern winds
40
Q

Corbières
What is the max yield?

A

50 hL/ha (red, white, rosé)

41
Q

Corbières
What types of wines are made and what are the requirements?

A
  • Red (90%)
  • Min 40% of principal varieties (Carignan, Grenache Noir, Mourvèdre and Syrah)
  • Max 20% other varieties
42
Q

Corbières-Boutenac
What are the requirements regarding grape varieties?

A

Min 70% of Carignan, Grenache Noir and Mourvèdre

43
Q

Corbières
How much is exported and what are top export markets?

A
  • 30%
  • China, Germany, Belgium
44
Q

Corbières
Besides red wines, what other types are produced and from what?

A
  • Rosé
  • White (e.g., from Bourboulenc, Grenache Blanc, Marsanne, Roussanne or Rolle)
45
Q

Minervois
There is a range of climatic zones. By what is the climate influenced?

A
  • Altitude
  • Proximity to Mediterranean Sea
46
Q

Minervois
What types of wines are produced?

A
  • Red (majority)
  • Rosé
  • White
47
Q

Minervois
What are the requirements regarding varieties for red and rosé wines?

A
  • Mostly Grenache Noir, Syrah and Mourvèdre blends
  • Some Carignan and Cinsaut
  • Min 50% of those 5 varieties
  • No one variety > 80%
48
Q

Minervois La Livinière
What types of wines are produced?

A

Red only

49
Q

Minervois La Livinière
Where are the vineyards located and what is the effect on grape growing?

A
  • Limestone terrace of gentle slopes
  • Up to 400m -> cooling influence
  • Very good drainage
  • Exposure to sun
  • Higher acidity levels than lower parts in Minervois
50
Q

Minervois La Livinière
What are the requirements regarding grape varieties?

A
  • Min 40% of Syrah, Mourvèdre and Grenache Noir
  • plus Carignan and Cinsaut > 80%
51
Q

Saint-Chinian
What types of wines are produced and what are the requirements regarding varieties?

A
  • Red and Rosé
  • Min 50% of Grenache Noir, Syrah and Mourvèdre
52
Q

Saint-Chinian
Describe the northern area (incl. sub appellations)

A
  • Saint-Chinian Roquebrun and Saint-Chinian Berlou
  • Arid, fast-draining schist soils
  • Low yields
  • High concentration wines
53
Q

Saint-Chinian
Describe the southern area

A
  • Clay and limestone soil
  • Greater water-holding capacity
  • Higher yields
  • Less concentrated wines
54
Q

Fitou
Where is the region located?

A

Two areas with a part of the Corbières between them

55
Q

Fitou
Describe the conditions in the coastal area

A
  • Relatively flat, low-lying plains
  • Clay and limestone soils with good water retention
  • Less concentrated wines
56
Q

Fitou
Describe the conditions in area inland

A
  • More mountainous
  • Less fertile and fast-draining schistous soils
  • Higher concentration wines
57
Q

Fitou
What are the requirements regarding varieties?

A
  • 10-40% Carignan
  • Min 20% Grenache Noir
58
Q

Fitou
What is the largest producer and what is its production?

A
  • Co-op: Mont Tauch
  • 50% of the appellation’s production
59
Q

Faugères
Describe the conditions (altitude, soil, effect on wines)

A
  • 250–400m
  • Well-drained and low fertility schistous soils
  • Very good concentration
60
Q

Faugères
What is the max and avg. yield?

A
  • Max: 50 hL/ha
  • Avg: 33 hL/ha
61
Q

Faugères
How much of the wine is exported?

A

10%

62
Q

Faugères
Is organic winemaking practiced?

A

Yes, 40% of vineyard land organic

63
Q

Pic Saint-Loup
What differentiates this appellation from the others?

A
  • More continental climate
  • Considerable rainfall (1,000 mm)
64
Q

Pic Saint-Loup
What types of wines are produced and what are the requirements?

A
  • Red and Rosé
  • Min 50% of Syrah
65
Q

Terrasses du Larzac
What are the conditions and what does it lead to in the wine?

A
  • Range of altitudes: 120–200m but also up to 400m
  • High diurnal range
  • Ripe fruit flavours
  • Fresh acidity
66
Q

Terrasses du Larzac
What types of wines are produced and what are the requirements?

A
  • Red only
  • Min 3 diff. varieties
67
Q

Terrasses du Larzac
What does it have a reputation for?

A
  • High quality wines
  • Premium to super-premium prices
  • E.g., La Peira
68
Q

La Clape
Where is it situated and what are the conditions?

A
  • Coastal area
  • Warm, sunny, arid and windy
  • Full ripeness, suitable for, e.g., Mourvèdre
69
Q

La Clape
What types of wines are produced?

A
  • Red (80%)
  • White
70
Q

La Clape
What it is known for?

A
  • White wines
  • Min 60% Grenache Blanc and/or Bourboulenc
71
Q

Picpoul de Pinet
Where is it located?

A

Low-lying land close to the coast

72
Q

Picpoul de Pinet
What types of wines are produced and what are characteristics?

A
  • White wine from Piquepoul Blanc ONLY
  • Retains acidity even in warm climate
73
Q

Picpoul de Pinet
What is the max yield?

A

55 hL/ha

74
Q

Picpoul de Pinet
Describe the typical style of wine (intensity, aromas, sweetness, body, acidity, quality, price)

A
  • Medium intensity
  • Lemon, floral
  • Dry
  • Medium body
  • Medium(+) to high acidity
  • Acceptable to good quality
  • Inexpensive to mid-priced
75
Q

Picpoul de Pinet
How much is exported and what are the top export markets?

A
  • 65%
  • UK, USA, Netherlands
76
Q

Picpoul de Pinet
What role do co-ops play?

A
  • Important (90% of production)
77
Q

What appellation has more influence from the Atlantic ocean and why?

A
  • Malepère
  • Protected from Mediterranean influences by mountains
78
Q

Malepère
What are the grape variety requirements?

A
  • Min 40% Merlot
  • At least two different varieties
79
Q

What appellation is subject to both Atlantic and Mediterranean influences?

A

Cabardès

80
Q

Cabardès
What are the grape variety requirements?

A

Min 40% Cabernet Sauvignon, Cabernet Franc, Merlot
Min 40% Grenache, Syrah

81
Q

Wine Business
What type of wine is strongly increasing?

A

Rosé (+35% in 7 years)

82
Q

Wine Business
What is the trend regarding exports?

A
  • Growing (+15% in 5 years)
  • Esp. USA and China
83
Q

Wine Business
What is the general trend regarding businesses involved and quality of wine?

A
  • Historically: inexpensive wines produced by co-ops
  • Trend: Ambitious wineries that aim to produce highest quality
84
Q

Wine Business
Name three wineries that aim to produce high quality wine

A
  • Mas de Daumas Gassac
  • Domaine de Gérard Bertrand’s Clos d’Ora
  • Château Puech-Haut
85
Q

Wine Business
What is the trend in the mid-price sector?

A
  • Seek to reflect their origin
  • Blends typical to the region
  • From specific appellations

WSET Level 4 - D3 (56 decks)

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