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WSET Level 4 - D3 > France - South West France > Flashcards

France - South West France Flashcards

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1
Q

What are the five regions in south west France besides Bordeaux? (from west to east)

A
  • Jurançon
  • Madiran
  • Bergerac
  • Monbazillac
  • Cahors
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2
Q

What regions are similarly influenced by the Atlantic as Bordeaux?

A
  • Jurançon
  • Madiran
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3
Q

What regions have a greater distance to the Atlantic ocean and what is the effect?

A
  • Bergerac, Monbazillac, Cahors
  • Less rainfall (about 200mm less)
  • Warmer summers
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4
Q

Where is the Dordogne located, what are the largest two appellations and what styles of wines do they produce?

A
  • East of Entre-Deux-Mers
  • Bergerac and Monbazillac
  • Similar wine styles as Bordeaux
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5
Q

Bergerac
What types and styles of wines are produced? (incl. %)

A
  • Dry and sweet
  • Red (50%)
  • White (40%)
  • Rosé (10%)
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6
Q

Bergerac
What are the principal grape varieties and requirements for red wine?

A
  • Min 50% from at least two of
  • Cabernet Sauvignon, Cabernet Franc, Malbec and Merlot
  • Small parts of local varieties allowed
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7
Q

Bergerac
What is the climate and soil?

A
  • Slightly warmer and drier than Bordeaux
  • Clay and limestone with some gravel
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8
Q

Bergerac
What are the max yields for red and white wines?

A
  • Red: 60 hL/ha
  • White: 67 hL/ha
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9
Q

Bergerac
Describe the typical style of wine (intensity, ageing, general style)

A
  • Low intensity
  • Aged in large stainless steel or older oak casks
  • Easy-drinking style for early consumption
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10
Q

Côtes de Bergerac
What are the differences in style compared to Bergerac? (quality, varieties, max yield, ageing)

A
  • Higher quality red wines
  • Restricted to the main Bordeaux varieties
  • Predominantly Merlot
  • Max yield is lower (50 hL/ha)
  • Oak ageing used by some
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11
Q

Bergerac and Côtes de Bergerac
What is the typical quality and price?

A
  • Good to very good
  • Inexpensive to mid-priced
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12
Q

Bergerac
How much is exported and what are the top export markets?

A
  • 10%
  • China, Belgium, UK
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13
Q

Monbazillac
What types of wines are produced?

A

Sweet wines only

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14
Q

Monbazillac
How is the region suitable for producing sweet wines?

A
  • Lies between Dordogne and one of its tributaries
  • Moist air along the rivers
  • High levels of humidity
  • Humidity is burnt off by the sun in the afternoon
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15
Q

Monbazillac
How is harvest conducted?

A
  • By hand
  • In several passes
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16
Q

Monbazillac
What are the requirements regarding varieties?

A
  • Min 80% of
  • Sauvignon Blanc
  • Sauvignon Gris
  • Sémillon
  • Muscadelle
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17
Q

Monbazillac
What is the max yield?

A

30 hL/ha

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18
Q

Monbazillac
How do the wines compare to Sauternes? And what is the quality and price?

A
  • Fermentation in new oak less common (lower costs)
  • Good to very good quality
  • Inexpensive to mid- priced
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19
Q

Monbazillac
How much is exported and what are the main export markets?

A
  • 10%
  • North-west Europe
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20
Q

Cahors
What was the region known for, why was it important and how did it evolve?

A
  • A lot of wine transported via rivers to Bordeaux to be exported
  • Known as ‘black wine of Cahors’
  • Competition with Bordeaux, phylloxera and a devastating frost in 1956
  • Area under vine reduced to 10%
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21
Q

Cahors
What is mainly planted? (incl. ha and %)

A
  • 4,000 ha of Malbec
  • Accounting for 85%
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22
Q

Cahors
Describe the climate and influences on grape growing

A
  • Influence from Atlantic
  • Warmer and slightly drier than Bordeaux
  • Less need for spraying against diseases
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23
Q

Cahors
Describe the range of vineyard locations and, hence, soils?

A
  • Next to the River: rich, alluvial soils (resulting in higher yields and lower fruit concentration)
  • Mid slope: poorer soils (lower yields and higher concentration)
  • Highest plateau at 350m: low nutrient limestone soils (lower yields and higher concentration)
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24
Q

Cahors
How are vines mostly trained?

A

Single Guyot most common

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25
Q

Cahors
How is the harvesting method decided?

A

Based on return on investment

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26
Q

Cahors - Malbec
What is its vigor?

A
  • Vigorous
  • Canopy and yield mgmt needed
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27
Q

Cahors - Malbec
What is it susceptible to?

A

Coulure

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28
Q

Cahors - Malbec
Describe the typical style of wine (color, intensity, aromas, acidity, tannin, oak, quality, price)

A
  • Deep ruby
  • Medium to pronounced intensity
  • Violet, red and black plum
  • Medium to medium(+) acidity
  • Medium(+) to high tannin
  • Some aged in new barriques, some in foudres
  • Good to outstanding quality
  • Mid- to premium priced
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29
Q

Cahors Winemaking
What are the requirements regarding grape varieties?

A
  • Min 70% Malbec
  • Merlot and Tannat allowed
  • Top-quality wines often 90-100% Malbec
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30
Q

Cahors Winemaking
Destemming or whole-bunch pressing?

A

Destemming is required by the appellation (to eliminate underripe stems that could add aggressive tannins)

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31
Q

Cahors Winemaking
What are the two general styles of wine?

A
  • Early drinking (using Merlot in the blend; 7–10 days on the skins)
  • Intend to bottle age (15–25 days on skins)
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32
Q

Cahors - Wine Business
What type of businesses are involved? (incl. %)

A
  • Private companies (80%)
  • Single co-op “Cooperative des Vignerons d’Olt” (20%)
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33
Q

Cahors - Wine Business
What are the three levels of quality and price?

A
  • Tradition – inexpensive, 70–85% Malbec, often grown on rich alluvial soils and at higher yields and lower fruit concentration
  • Prestige – mid-priced, often grown on the mid-slope
  • Spéciale – often 100% Malbec, premium priced, often grown on the highest plateau
34
Q

Cahors - Wine Business
How much is exported, what is the trend and what are the top export markets?

A
  • 30%
  • Growing
  • UK, Canada, USA
35
Q

Cahors - Wine Business
Name two significant producers

A
  • Château du Cèdre
  • Château de Chambert
36
Q

Madiran
Describe the typical style of Madiran AOC wine

A
  • High tannin
  • Red wine
  • Principally from Tannat
37
Q

Madiran
What other type of wine is produced in the same geographical region?

A
  • White late harvest sweet wine
  • “Pacherenc du Vic-Bilh AOC”
  • Made from local varieties
38
Q

Madiran
What is the climate and influence on grape growing?

A
  • Atlantic influence
  • High annual rainfall (1,000mm) mainly in late winter and spring
  • Warm, sunny summers
  • Dry autumns with warm days and cool nights
  • Hot, dry southern Föhn wind
  • Full ripening of Tannat possible
39
Q

Madiran
Describe the two locations for vineyards

A
  • Slopes: steep, west-facing, with clay and limestone with good drainage -> tannic wines suitable for long bottle-ageing
  • Flatter land: clay and loam soils -> less tannic, early-drinking wines
40
Q

Madiran
Name the three grape varieties (incl. %)

A
  • Tannat (70%)
  • Cabernet Franc (20%)
  • Cabernet Sauvignon (10%)
  • Fer Servadou (1%)
41
Q

Madiran - Tannat
What is the variety known for?

A

Highly tannic

42
Q

Madiran - Tannat
What is its vigor and ripening time?

A
  • Vigorous -> trellis
  • Mid-ripening -> before autumn rains
43
Q

Madiran - Tannat
What is it susceptible to?

A

Botrytis bunch rot

44
Q

Madiran - Tannat
Describe the typical style of a Madiran wine intended for ageing (color, intensity, aromas, tannin, acidity, body, alcohol, quality, price)

A
  • Deep ruby
  • Pronounced intensity
  • Blackberry, blackcurrant, oak flavours
  • High tannins
  • High acidity
  • Full body
  • Medium to high alcohol
  • Very good to outstanding quality
  • Mid- to premium priced
45
Q

Madiran - Winemaking
What are requirements regarding grape varieties?

A
  • 60–80% Tannat
  • Blended with Cabernet Franc, Cabernet Sauvignon, Fer Servadou
46
Q

Madiran - Winemaking
How are vines trained?

A
  • Cordon de Royat
  • Cane-replacement system
47
Q

Madiran - Winemaking
What is the max yield?

A

55 hL/ha

48
Q

Madiran - Winemaking
What is done to soften the tannins of Tannat?

A
  • Grapes must be destemmed
  • Shorter maceration times
  • Oak ageing
  • Bottle ageing
  • Micro-oxygenation
49
Q

Madiran - Winemaking
What is done to create a more accessible style

A
  • Picking only the ripest grapes
  • Gentle pressing
  • Micro-oxygenation
50
Q

Madiran - Wine Business
How much is exported and what are the top export markets?

A
  • 20%
  • UK, Belgium, Germany
51
Q

Madiran - Wine Business
What businesses are involved in production? (incl. %)

A
  • Private growers (50%)
  • Co-ops (50%)
52
Q

Madiran - Wine Business
Name two significant producers

A
  • Alain Brumont
  • Château d’Aydie
53
Q

Madiran - Wine Business
Name two significant co-ops

A
  • Cave de Crouseilles
  • Plaimont
54
Q

Jurançon
Where is the region located?

A
  • Foothills of the Pyrenees
  • At 300m altitude
55
Q

Jurançon
What types of wines are produced?

A
  • Medium-sweet and sweet wines (70%)
  • Dry wines (30%)
56
Q

Jurançon
What are the three styles produced?

A
  • Jurançon Vendanges Tardives (sweet)
  • Jurançon (typically medium-sweet)
  • Jurançon Sec (dry)
57
Q

Jurançon
Describe the typical style of Jurançon Vendanges Tardives (sweetness, intensity, aromas, acidity, alcohol, body, quality, price)

A
  • Sweet
  • Pronounced intensity
  • Lemon and mango
  • High acidity
  • Medium to high alcohol
  • Full body
  • Very good to outstanding quality
  • Mid- to premium priced
58
Q

Jurançon
Describe the typical style of Jurançon AOC (sweetness, quality, price)

A
  • Medium-sweet
  • Good to very good quality
  • Inexpensive to mid-priced
59
Q

Jurançon
Describe the climate and influence on grape growing

A
  • Mild, humid climate
  • High rainfall (1,200 mm), distributed throughout the year
  • Can be a problem during flowering, fruit set, and harvest
60
Q

Jurançon
Where are the vineyards located?

A
  • On slopes for good drainage
  • Some slopes require terracing (higher cost)
  • Best sites: south and south-west facing for max sunlight interception
61
Q

Jurançon
What are the principal grape varieties? (incl. %)

A
  • Gros Manseng (65%)
  • Petit Manseng (30%)
  • Other local varieties (5%)
62
Q

Jurançon
What has a strong environmental influence in the region and what effect does it have on grape growing?

A
  • Presence of the Pyrenees
  • Föhn: hot and dry wind in spring and autumn (1 in 3 days)
  • Drying the air and canopy and boosting temperature
  • Helps to produce over-ripe berries
63
Q

Jurançon
Besides “Föhn”, what is another risk, why, and what is done to mitigate it?

A
  • Spring frost
  • Due to higher altitude
  • Budding zone trained well above the ground
64
Q

Jurançon
Describe the soil

A

Mixture of limestone, sand, clay, and stones

65
Q

Jurançon
Describe the harvesting process for the different styles of wines

A
  • Picked by hand
  • A series of selective pickings
  • First selection (October): mainly dry wines but also some sweet wines
  • Second and third selections (November to December): carried out after over-ripe grapes have been dried on the vine (passerillage)
66
Q

Jurançon - Petit Manseng
What is the budding/ripening time and skin?

A
  • Early budding -> prone to spring frosts
  • Mid to late ripening
  • Thick skin -> resistant to botrytis
67
Q

Jurançon - Petit Manseng
Describe further charactierstics of the variety (aromatic, acidity, alcohol)

A
  • Moderately aromatic
  • Retains high acidity
  • High alcohol
68
Q

Jurançon - Gros Manseng
Describe the differences to Petit Manseng. What is it mainly used for?

A
  • Higher yields
  • Less aromatic concentration
  • Mainly used for dry wines
69
Q

Jurançon - Winemaking
What are the requirements regarding grape varieties?

A
  • Min 50% Petit Manseng, Gros Manseng
  • Often these two varieties are exclusively used
70
Q

Jurançon - Winemaking
Name the three styles of wines and their sweetness level

A
  • Jurançon Sec: dry
  • Jurançon: medium sweet
  • Jurançon Vendanges Tardives: sweet
71
Q

Jurançon - Winemaking
Describe the min residual sugar and max yield for Jurançon Sec and Jurançon

A
  • Jurançon Sec: max yield 60 hL/ha
  • Jurançon: min 40g/l residual sugar, max yield 40 hL/ha
72
Q

Jurançon - Winemaking
Describe the requirements for Jurançon Vendanges Tardives

A
  • Min 55 g/L residual sugar (typically higher)
  • No enrichment allowed
  • Max yield 40 hL/ha
  • Petit Manseng and Gros Manseng only
  • Grapes may not be picked before November 2nd
73
Q

Jurançon - Winemaking
Comment on production of higher quality sweet wines regarding oak, ageing, and malo

A
  • Typically fermented in barriques
  • Aged in barriques for 12–18months
  • Typically old oak is used
  • Malo does not happen as acidity is very high
74
Q

Jurançon - Winemaking
Comment on production of higher quality dry wines regarding variety, ageing, and vessel

A
  • Small proportion of Petit Manseng may be included
  • Typically aged on lees
  • Stainless steel is used
75
Q

Jurançon - Wine Business
What style of wine do producers give more attention to and why?

A
  • Dry wine production
  • Competition to sell sweet wines
  • Sweet wines in general more difficult to sell
76
Q

Jurançon - Wine Business
How much is exported?

A

Only a small percentage

77
Q

Jurançon - Wine Business
Name a significant producer and co-op

A
  • Domaine Cauhapé
  • Co-op “Cave de Gan” (50% of production)
78
Q

IGP Wines
How many IGPs are in south-west France and what is the largest?

A
  • 14
  • IGP Côtes de Gascogne
79
Q

IGP Côtes de Gascogne
What it is known for and where are the wines sold?

A
  • Easy-drinking white wines
  • Mainly export markets: UK, nothern Europe
80
Q

IGP Côtes de Gascogne
What are the grape varieties used?

A
  • Mainly Colombard (neutral, med-med(+) acidity)
  • Sauvignon Blanc
  • Chardonnay
81
Q

IGP Côtes de Gascogne
What is the typical quality and price?

A
  • Acceptable to good quality
  • Inexpensive to mid-priced

WSET Level 4 - D3 (56 decks)

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