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WSET Level 4 - D3 > France - Loire - Anjou-Saumur & Touraine > Flashcards

France - Loire - Anjou-Saumur & Touraine Flashcards

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1
Q

How much of Loire’s vineyard area is in Touraine and in Anjou-Saumur? (%)

A
  • Touraine (31%)
  • Anjou-Saumur (37%)
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2
Q

Anjou-Saumur
What are the principal (incl. %) and other top grape varieties?

A
  • Cabernet Franc (40%)
  • Chenin Blanc (25%)
  • Grolleau Noir
  • Cabernet Sauvignon
  • Chardonnay
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3
Q

Touraine
What are the principal and other top grape varieties (incl. %)?

A
  • Cabernet Franc (30%)
  • Chenin Blanc (20%)
  • Sauvignon Blanc (20%)
  • Gamay
  • Malbec
  • Chardonnay
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4
Q

What is the climate?

A
  • Influence of the Atlantic decreases progressively
  • Anjou-Saumur: more maritime effect
  • Touraine: continental climate
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5
Q

What is the rainfall and what does it mean?

A
  • 700mm
  • Risk at flowering and fruit set, disease pressure, and harvest
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6
Q

What type of wines are the best exposed sites used for?

A
  • Still wines -> need a greater level of ripeness
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7
Q

What do the River Layon and its tributaries help with?

A

Misty conditions for botrytis

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8
Q

What is the soil and what are its properties?

A
  • Wide range, incl. clay-limestone, flint-clay, sand, gravel and tuff
  • Anjou: more schist and limestone
  • Touraine: more chalk
  • Good drainage and water retention
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9
Q

What rootstocks are used because of the high lime content?

A
  • Fercal and Riparia Gloire de Montpellier
  • To protect wines from chlorosis
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10
Q

Chenin Blanc
What is the budding/ripening time?

A
  • Early budding -> spring frost
  • Late ripening -> autumn rain
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11
Q

Chenin Blanc
What is the variety’s vigor?

A
  • Vigorous
  • Capable of high yields
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12
Q

Chenin Blanc
How is it harvested and why?

A
  • For high quality in multiple passes
  • Ripens unevenly
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13
Q

Chenin Blanc
What are the different styles of wines produced?

A
  • Sparkling wine
  • Dry
  • Off-dry
  • Sweet
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14
Q

Chenin Blanc
Describe the typical style of dry/off-dry wines (intensity, aromas, acidity, alcohol, quality, price)

A
  • Medium intensity
  • Green apple and lemon (sometimes with a steely, smoky character)
  • High acidity
  • Medium alcohol
  • Good to very good quality (some outstanding)
  • Inexpensive to mid-price (some premium priced)
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15
Q

Chenin Blanc
Name a significant producer of outstanding quality wines

A

Domaine Huet

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16
Q

Cabernet Franc
What is the budding/ripening time?

A
  • Early budding -> spring frost
  • Mid-ripening -> often picked before autumn rain
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17
Q

Cabernet Franc
What is the problem if the variety is not fully ripe and how is this problem countered?

A
  • Wines can taste excessive leafy
  • Better canopy management
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18
Q

Cabernet Franc
What styles of wines are produced?

A
  • Single varietal
  • Part of rosé blends
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19
Q

Cabernet Franc
Describe the typical style of wine (intensity, aromas, acidity, body, tannin)

A
  • Medium to pronounced intensity
  • Red fruit (redcurrant, raspberry), floral (violet) aromas, sometimes leafy notes
  • High acidity
  • Light to medium body
  • Medium tannins
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20
Q

Grolleau Noir
What is the budding/ripening time?

A
  • Early-budding
  • Mid-ripening
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21
Q

Grolleau Noir
For what types of wines is it used?

A

Mainly as blending variety in rosé wines

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22
Q

Gamay
Where is the variety mainly grown?

A
  • Touraine
  • Central vineyards
  • Some in Anjou
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23
Q

Cabernet Sauvignon
What is its budding/ripening time and where is it grown?

A
  • Late budding
  • Late ripening
  • Performs best in the temperate Anjou (warmest sites)
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24
Q

Cabernet Sauvignon
For what types of wines is it used?

A
  • Red: often blended with Cabernet Franc
  • Rosé: often used as blending variety
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25
Q

Winemaking
How is Chenin Blanc made? (fermentation temps and vessels, malo, ageing, aim)

A
  • Fermented at cool to mid-range temps
  • Large old oak or stainless steel containers
  • Malo avoided
  • Ageing in neutral containers
  • Aim: retain primary fruit
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26
Q

Winemaking
How is Cabernet Franc made? (fermentation vessels, yeast, ageing, aim)

A
  • Fermented in concrete or old wood vats
  • Often ambient yeasts
  • Ageing in used oak barrels (diff sizes), some proportion of new French oak barriques for more expensive wines
  • Aim: retain primary fruit
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27
Q

Winemaking
How are rosé wines produced?

A
  • Mostly direct pressing (some short maceration)
  • Short ageing in neutral containers
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28
Q

What are the three larger regional appellations?

A
  • Anjou AOC
  • Saumur AOC
  • Touraine AOC
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29
Q

Anjou
What are the seven AOCs in Anjou? (increasing in quality)

A
  • Anjou AOC
  • Anjou Villages AOC
  • Coteaux du Layon AOC
  • Coteaux du Layon AOC + named village
  • Bonnezeaux AOC
  • Coteaux du Layon AOC Premier Cru Chaume
  • Quarts de Chaume Grand Cru AOC
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30
Q

Anjou AOC
What are the max yields for red and white wines?

A
  • 60 hL/ha
  • -> lower intensity wines
31
Q

Anjou AOC
Describe the varieties (incl. min %) of Anjou white and rouge.

A
  • White: Min 80% Chenin Blanc
  • Rouge: Cabernet Franc, Cabernet Sauvignon
32
Q

Anjou Villages AOC
What wines are produced here? (type and varieties)

A
  • Still red wine ONLY
  • Only Cabernet Franc and Cabernet Sauvignon (singly or blended)
  • In practice, mostly Cabernet Franc
33
Q

Anjou Villages AOC
What are the max yields and when can wines be released?

A
  • 55 hL/ha
  • Sept, year after harvest
34
Q

Coteaux du Layon AOC
What type of wines does it produce?

A
  • Wines from botrytized Chenin Blanc
  • If botrytis fails to develop, grapes are dried on the vine
  • High acidity of Chenin Blanc balances sweetness
35
Q

Coteaux du Layon AOC + named village
Describe the style of wines (harvest, intensity, aromas, sweetness, acidity, body, alcohol, quality, price)

A
  • Botrytis-affected grapes are picked in several passes
  • Pronounced intensity
  • Cooked citrus, apple with honey notes
  • Sweet
  • High acidity
  • Medium(+) bodied
  • Medium alcohol
  • Good to very good quality
  • Mid-priced to premium
36
Q

Coteaux du Layon AOC
What are the three appellations with the highest-quality reputation for sweet wines? What is the typical quality an price level?

A
  • Bonnezeaux AOC
  • Coteaux du Layon AOC Premier Cru Chaume
  • Quarts de Chaume Grand Cru AOC
  • Very good to outstanding quality
  • Premium (some super-premium) price
37
Q

Coteaux du Layon AOC
What are the max yields and min potential alcohol for the 5 appellations?

A
  • Coteaux du Layon AOC: 35 / 14
  • Coteaux du Layon AOC + named village: 30 / 15
  • Bonnezeaux AOC: 25 / 15
  • Coteaux du Layon AOC Premier Cru Chaume: 25 / 16.5
  • Quarts de Chaume Grand Cru AOC: 20 / 18
38
Q

Savennières AOC
What type of wines are produced? (variety, sweetness, acidity, alcohol)

A
  • Chenin Blanc
  • Dry
  • Very high acidity
  • High alcohol
39
Q

Savennières AOC
How do the white wines from Chenin Blanc get their ripeness and concentration?

A
  • South-facing slopes
  • Low-fertility, rocky schist soils
  • Low yields
40
Q

Savennières AOC
What is the max yield?

A

50 hL/ha

41
Q

Savennières AOC
What are two smaller appellations within it, what do they profit from, and what are the max yields?

A
  • Savennières La Roche aux Moines AOC
  • Coulée de Serrant AOC
  • Warm sites on slopes facing the Loire
  • Max yield: 30 hL/ha
42
Q

Anjou
Name the three appellations for rosé wines

A
  • Rosé de Loire AOC
  • Rosé d’Anjou AOC
  • Cabernet d’Anjou AOC
43
Q

Rosé de Loire AOC
What varieties are used?

A
  • Range of varieties, incl.:
  • Cabernet Franc
  • Cabernet Sauvignon
  • Gamay
  • Grolleau Noir
44
Q

Rosé de Loire AOC
What is the max yield and sweetness of wines?

A
  • 60 hL/ha
  • Dry
45
Q

Rosé d’Anjou AOC
What varieties are used?

A
  • Mainly Grolleau
  • Other options: Cabernets, Cot (Malbec) and Gamay
46
Q

Rosé d’Anjou AOC
What is the max yield?

A

65 hL/ha

47
Q

Rosé d’Anjou AOC
Describe the typical style of wine (color, intensity, aromas, sweetness, acidity, alcohol, quality, price)

A
  • Medium pink-orange
  • Medium intensity
  • Red berry fruit
  • Medium dry
  • Medium(+) acidity
  • Medium alcohol
  • Acceptable to good quality (some very good)
  • Inexpensive to mid-price
48
Q

Cabernet d’Anjou AOC
What are the varieties, max yield, color, and sweetness?

A
  • ONLY Cabernet Franc and Cabernet Sauvignon
  • 60 hL/ha
  • Deeper color than most rosé
  • Medium-dry
49
Q

What are the three most important Saumur appellations?

A
  • Saumur AOC
  • Coteaux de Saumur AOC
  • Saumur-Champigny AOC
50
Q

Saumur AOC
What types of wines are produced?

A
  • White
  • Red
  • Rosé
  • Sparkling wines
51
Q

Saumur AOC
What are the typical varieties for white, red and rosé wines?

A
  • White: Chenin Blanc
  • Red: Cabernet Franc
  • Rosé: Cabernet Franc and Cabernet Sauvignon
52
Q

Saumur AOC
What are max yields for white, red and rosé wines?

A
  • 60 hL/ha (white)
  • 57 hL/ha (red, rosé)
  • -> low flavor intensity
53
Q

Coteaux de Saumur AOC
Describe the typical style of wine (variety, sweetness, acidity, max yields)

A
  • Chenin Blanc from over-ripe grapes (with or without botrytis), picked in a number of passes
  • Sweet
  • High Acidity
  • Max yield: 35 hL/ha
54
Q

Saumur-Champigny AOC
Describe the typical style of wine (variety, color, intensity, aromas, alcohol, acidity, tannin, quality, price)

A
  • Min 85% Cabernet Franc
  • Pale ruby
  • Medium to medium(+) intensity
  • Redcurrant fruit, sometimes leafy aromas
  • Medium alcohol
  • High acidity
  • Medium tannin
  • Good to very good quality
  • Inexpensive to mid-priced (some premium)
55
Q

Saumur-Champigny AOC
What are max yields and what does it lead to?

A
  • 57 hL/ha
  • low flavor intensity
56
Q

Saumur-Champigny AOC
What are the soils?

A
  • Soils with chalk, flint and clay
  • Combination of good drainage and water-holding capacity
57
Q

Saumur-Champigny AOC
Name a significant producer of high quality wines

A

Clos Rougeard

58
Q

Touraine
Name the 6 key appellations

A
  • Touraine AOC
  • Vouvray AOC
  • Montlouis-sur-Loire AOC
  • Bourgueil AOC
  • Saint-Nicolas-de-Bourgueil AOC
  • Chinon AOC
59
Q

Touraine AOC
What are the types of wines produced (incl. varieties)

A
  • White: Sauvignon Blanc
  • Red: Cabernet Franc, Cot, and Gamay
  • Rosé: Wide range, incl. Cabernets, Cot, Gamay and Grolleau
60
Q

Vouvray AOC
What is it known for?

A
  • White wine from Chenin Blanc
  • Most important white wine appellation in Touraine
61
Q

Vouvray AOC
What are the regulations regarding white wines? (min Chenin Blanc, max yield)

A
  • Min 95% Chenin Blanc (mostly 100%)
  • Max yield: 52 hL/ha
62
Q

Vouvray AOC
Where are the best vineyards located?

A
  • Slopes overlooking the Loire
  • Good sunlight interception
  • River as a moderating influence
63
Q

Vouvray AOC
What are the soils?

A

Soils are flinty, clay and limestone over a tuff -> good drainage

64
Q

Montlouis-sur-Loire AOC
What wines is it known for? (incl. max yield)

A
  • 100% Chenin Blanc
  • Max yield: 52 hL/ha
65
Q

Touraine
What appellations are known for their red wines?

A
  • Bourgueil AOC
  • Saint-Nicolas-de-Bourgueil AOC
  • Chinon AOC
66
Q

Bourgueil AOC & Chinon AOC
What are the varieties used?

A
  • Cabernet Franc
  • Max 10% Cabernet Sauvignon
67
Q

Bourgueil AOC & Chinon AOC
What are the yields?

A
  • Max yield: 55 hL/ha
  • In reality often lower
68
Q

Saint-Nicolas-de-Bourgueil AOC
What wines does it produce and what are they similar to?

A
  • Lighter style Cabernet Franc
  • Similar to Saumur-Champigny AOC
69
Q

Chinon AOC
What is it known for?

A

Best known and highly regarded for their red wines

70
Q

Chinon AOC
What is the range of wines produced?

A
  • Light, fruity, early drinking (short maceration)
  • More structured and concentrated (longer maceration and ageing)
71
Q

Chinon AOC
Describe the typical style of wine (intensity, acidity, tannins, ageing, quality, price)

A
  • Pronounced intensity
  • High acidity
  • Medium to medium(+) tannins
  • Can age for 20 years and more
  • Good to very good quality
  • Inexpensive to mid-priced (few premium)
72
Q

Describe the general soil in Bourgueil, Saint-Nicolas-de-Bourgueil, and Chinon, incl. its influence on wine

A
  • Sand, gravel and clay-limestone
  • Sand: lightest wines, earliest to be ready to drink
  • Clay-limestone: most structured and long lived
73
Q

How much of wine is exported?

A

Roughly 20%

74
Q

Describe the ratio of production between Anjou-Saumur and Touraine of rosé, sparkling, white and red wines

A
  • Rosé: Anjou-Saumur 10x more
  • Sparkling wine: Anjou-Saumur MUCH more
  • Red and white wine: Touraine MUCH more

WSET Level 4 - D3 (56 decks)

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