France - Rhone Flashcards
What is the general winemaking in the Rhône?
Traditional, with a preference for concrete vats for fermentation (stainless steel and large wood also used) and small and large wooden vessels for maturation.
What is a key difference between Grenache and Syrah, and how does this affect winemaking choices?
Grenache Noir is prone to oxidation and premature loss of colour if exposed to too much oxygen, and therefore typically fermented and aged in concrete vats or steel tanks.
Syrah is prone to reduction and, therefore, has to be pumped over more often and is often aged in oak to provide a gentle oxidation, adding to cost.
How has winemaking changed for high quality producers in the North Rhone since the 1990s?
While some still use a proportion of new French barrique, this is a lot less prevalent than in the 90s.
What are the steps of production of red cru-level wines?
Grapes are harvested by hand and transported in small crates, ensuring whole, unbroken bunches arriving at the winery.
Grapes may be destemmed, chilled and cold-soaked for 1-3 days to extract colour. Alternatively, they can be left as whole bunches or partially destemmed and vinified as such to promote more intense aromatics.
Fermentation can be carried out in concrete, steel or wood with either cultured or ambient yeasts.
Fermentation is generally at warmer temperatures to enhance colour, flavour and tannin extraction.
For the same reason, maceration on the skins can last 20-30 days with punch-downs, pump overs or rack and return.
A maturation period of 12-24 months before bottling is common, with large oak vessels used for Grenache Noir and small barrels for Syrah and Mourvedre, typically with a proportion of 20-30% new.
What are the steps of production of inexpensive, high-volume red wines?
Harvest by machine, which will inevitably result in some grapes being crushed, and therefore, it is important to process the entire volume quickly to avoid bacterial infection.
Hand picking and carbonic maceration is an option for some to enhance colour and fruit intensity, producing wines with low tannins suitable for early drinking.
Large producers may use flash detente or thermovinification to gain a low tannin, fruity style quickly.
Cultured yeasts will be used for a quick, reliable fermentation to dryness.
Fermentation may occur at mid-range temps to retain fruit flavours and avoid high levels of extraction.
For the same reason, maceration times may be kept short.
Wines may be stored in steel for a few months before bottling.
What are the steps of production of rosé wines?
The rosés of appellations, eg Tavel, are typically made through a short maceration, where grapes are pressed after cold maceration on the skins for 12-48 hours which provides the depth of colour, flavour intensity and tannin required.
Fermentation is then completed as for a white wine.
Wines are typically aged in oak, concrete or stainless steel, though some producers age some top wines in old small oak barrels for added texture.
This method is sometimes referred to as the saignée method, but in this case the grapes are grown entirely for rosé production, rather than the case that must is being drawn off to make rosé as a bi-product of concentrating what will become red wine.
What are the steps of production of white winemaking?
Most are fermented at mid-range temperatures to retain primary fruit.
MLC is sometimes avoided to preserve natural acidity.
Most wines are aged in large old oak or steel.
The natural full body of the white varieties means lees stirring is sometimes avoided, though some producers do stir lees for an even fuller bodied style (eg, Chapoutiers Hermitage)
Some wines are matured in oak, adding a layer of complexity and occasionally also fermented in oak for better flavour integration, both of which add to cost.
