France - Loire Flashcards
Is chaptalisation permitted and/or carried out in the Pays Nantais?
Yes, permitted up to 12% abv and often practiced in cooler years.
What is the classic fermentation and maturation vessel for Muscadet? Why?
Large, shallow underground glass-lined concrete vats, although stainless steel is also used.
To keep the wine as neutral as possible, and then to age on the lees.
Is MLC often carried out with Muscadet?
No, typically avoided to preserve the high acidity typical of the style.
How are winemaking practices changing for Muscadet? What are winemakers trying to achieve?
Winemakers are currently experimenting, for example, with skin contact and fermentation in barrel, amphora, or concrete eggs (adding to cost).
This is an effort to raise the profile of Muscadet.
Why is Sur Lie often carried out in the Pays Nantais?
It’s a way of filling out the body of what would otherwise be very light-bodied wines.
How is Sur Lie carried out?
After alcoholic fermentation, one racking is allowed to remove the gross lees. After this, the wine remains in contact with the fine lees throughout the winter until bottling.
What does ageing Sur Lie achieve?
Retains the freshness of the wine and may retain a small amount of carbon dioxide, typical of the style of these wines.
What is the typical fermentation temperature and duration for Chenin Blanc?
Cool-mid, as a result fermentation can last months.
What are the typical fermentation and elevage vessels for Chenin?
Large oak or steel for fermentation.
Neutral containers, not barriques, for elevage with the aim of retaining primary fruit.
Is MLC typically carried out for Chenin?
No, it’s avoided, with the aim of retaining primary fruit.
How is Cabernet Franc typically made in the middle Loire?
Crushed, then fermented in concrete or old wood vats that allow punch downs and/or pump overs.
Many producers prefer ambient yeasts, and it is typical to age the wine in used oak of various sizes. Some more premium wines may see a proportion of new oak.
As with Chenin, the aim is to retain primary fruit.
How is rosé typically made from the middle Loire?
Direct press. Short maceration is used only on some.
Winemaking then proceeds as if for white wine, with short ageing, 3-4 months in neutral containers.
What is the typical fermentation temperature for whites in the Central Vineyards? What is unique about this?
Slightly higher than the new world: upper part of cool to lowest part of mid-range, rather than cool, which achieves a more restrained fruit expression than the new world.
Is MLC typically carried out in the Central Vineyards?
Often blocked, but some producers allow it depending on style and vintage.
Is oak often used in the Central Vineyards?
Higher quality wines may be aged in old oak casks to fill out the body, but typically without the addition of new oak. Eg Francois Cotat uses old oak and extensive lees work to produce a longer ageing wine, whereas Henri Bourgeois includes a heavily oaked wine in their range.
