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Viticulture 101 > French > Flashcards

French Flashcards

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1
Q

What are the key wine regions in France?

A 
Loire Valley
Burgundy
Champagne
Alsace
Bordeaux
Southwest
Rhone Valley
Provence
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2
Q

What are the provinces of Loire Valley

A

Anjou, Chinon, Muscadet, Pouilly-Fume, Sancerre, Saumur, Touraine

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3
Q

What are the provinces of Burgundy

A

Beaujolais, Chablis, Cote Chalonnaise, Cote d’Or, Maconnais

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4
Q

What are the provinces of Rhone Valley

A

Chateauneuf-du-pape, condrieu, cornas, cote-rotie, cotes-du-rhone, gigondas, hermitage, st-joseph

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5
Q

What are the provinces of Bordeaux

A

margaux, pauillac, pessac-leognan/graves, pomerol, sauternes/barsac, st-emilion, st-estephe, st-julien

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6
Q

Vin de Table

A

vin de table labels are not permitted to mention vintages or grapes or to give a place of origin more specific than France. Most of these wines are dull, but certain iconoclasts have chosen to ignore some AOC demands and are making great wines labeled vin de table. The category is being phased out and incorporated into the vin de France category.

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7
Q

Vin de France

A

Meant to attract drinkers more interested in grape variety and brand name than origin, this new category allows vintners to blend wines from different regions and still list vintage and variety information on the labels if they choose.

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8
Q

Vin de pays/indication geographique protegee (VDP/IGP)

A

The vdp/igp category includes wines from any of six broad regional zones (such as the Pays d’Oc, whcih stretches from the pyrenees to the rhone), as well as smaller areas within these zones. The category’s requirements are less stringent than AOC regulations, allowing for higher yields and greater freedom in choosing grape varieties. The category is appealing to those who wish to produce large quantities of commercial wines, but there are also vinters who take advantage of the designations relative freedom to pout out quirky, high-quality bottlings.

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9
Q

Appellation d’origine controlee/appellation d’origine protegee (AOC/AOP)

A

The AOC (controlled region of origin) category encompasses most French wines exported to the US. Standards vary by region and typically spell outt permitted grapes, winemaking practices, minimum alcohol levels and harvest size (overly large harvests tend to yield dilute wines).

The AOP (protected region of origin) wjocj EI regulators hope all member countries will soon be using, maintains basically the same requirements as AOC and could provide consistency from country to country

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10
Q

Alsace

A
  • Producces some of the world’s finest Rieslings and Gewurtzraminers (germanic grapes)
  • Produces wines that are lush and more powerful than the german versions (vosges mountains block cool climate, very sunny region)
  • Combination of zesty acidity, minerality and often hint of sweetness makes them incredibly food friendly
  • Appearance: easy to recognize, bottles in skinny tapered green glass they carry the name of the grape variety (or type of b lend) on the label
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11
Q

Key Grapes of Alsace Region

A 
Gerwurztraminer
Muscat
Pinot Blanc
Pinot Gris
Riesling
Sylvaner, auxerrois, chasselas

pinot noir (red)

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12
Q

Gewurztraminer (France)

A
  • Often made in an off-dry (i.e., slightly sweet) style

- Alsace gewurztraminer are spicy and display flamboyant lychee and floral aromas

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13
Q

Muscat (France)

A
  • 3 different Alsace Muscat varieties: muscat blanc a petit grains, rose a petit grains, and ottonel
  • wines tend to be delicate, lightly floral and dry
  • some sweet late-harvest versions are made
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14
Q

Pinot Blanc (France)

A
  • often contain a second similar variety called Auxerrois (or can add Pinot Gris/Pinot Noir - vinted as white)
  • Tend to be broad and full bodied with musky apple and floral tones (sometimes touch of sweetness)
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15
Q

Pinot Gris (France)

A

Same grape as the pinot grigio italian grape but the wines are very different
- Pinot gris tends to be creamier and richer than its light, crisp italian counterpart

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16
Q

Riesling (France)

A
  • most widely planted grape in the region
  • yields medium bodied wines who stony flavors reflect the minerally soils
  • ranges from bone-dry to sweet though most alsace rieslings are dry
  • no uniform labeling requirement to indicate sugar levels
17
Q

Sylvander, auxerrois, and chasselas (France)

A
  • unexceptional varieties don’t generally make great wines on their own are nearly always blended with more powerful, distinctive types such as Riesling, Gewurztraminer, Muscat and Pinot Gris
18
Q

Pinot Noir (France)

A
  • only red grape in the region
  • makes light red and rose wines defined by their crispy berry character as well as the rare sparkling blanc de noirs of cremant d’alsace
19
Q

Cremant d’alsace

A

Sparking wines that are usually based cheifly on the pinot blanc grape and feature perky acidity and fresh fruity flavors

20
Q

Edelzwicker

A
  • Term used to denote blends made from Alsace’s best varieties (edel means “noble” in german)
  • It’s now a catchall category for white blends, typically simple, zesty wines that taste best when consumed within a year or so of release
21
Q

Gentil

A
  • Generally of a higher quality than edelzwicker belnds, gentil wines are made to AOC standards
  • Multivariety blends must contain at least 50% of some combination of riesling, gewurztraminer and muscat
22
Q

Grand Cru

A
  • Wine from 51 vineyards may use this relatively recent designation, which comes with limits on vineyard yields
  • most vineyards are recognized as outstanding, but some producers have protested the inclusion of a handful of controversial sites and don’t use the term grand cru on their wines
23
Q

Reserve

A
  • Producers use this term to indicate a higher-quality wine, though its exact meaning is not regulated
24
Q

Vendanges Tardives/Selection De Grains Nobles

A

These sweet whites are made from very ripe, late-harvested grapes

25
Q

Bordeaux

A
  • Known for high priced reds (lafite, latour and petrus)
  • Set bottling global standards for merlot and cabernet sauvingon
  • perfect combination of maritime climate (warm days, cool nights) and wine friendly soils (gravel and clay) are suited to dry and sweet whites, though reds make up 905 of output
26
Q

Left Bank Bordeaux

A
  • Gravelly soils deposited on the Gironde Estuary’s left (western) bank are ideal for growing Cabernet Sauvignon, especially in the Medoc plain, which fans north and seaward from the city of Bordeaux.
  • Most famous subregions are margaux, paullac, st-julien, and st-estephe which producce firmly tannic, cassic and cedar infleced reds of impressive structure and longevity
  • Less famous left bank appellations such as haut-medoc, moulis and listrac are also worth paying attention to as they can produce terrific values
27
Q

Graves

A

South and inland of Bordeaux proper, the graves subzone is known for three things

  • tart dry whites based on semillon and sauvingon blanc
  • relatively light good-value reds from merlot, cabernet sauvingon and cabernet franc
  • the presitgious sub appellation of pessac-leognan, home to exalted chateaus such as haut brion
28
Q

Right Bank Bordeaux

A
  • ## Clay soil mixes with gravel on the right (eastern) bank of the gironde and its dordogne tributary, making this merlot country

Viticulture 101 (1 decks)

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