French Grapes Checked Flashcards
Petit Verdot
Late Ripening (than CabSav), Thick Skins & resistant to Noble Rot
Very deep-coloured, high tannin wine that ages slowly
Used as Blend to add Tannin,Colourand someSpicy notes
Cabernet Franc
Flowers Early - Ripens Early (easier to fully ripen than CabSav)
Suited for cool inland climates
Less Color, Less Body and Tannin, Higher Acidity than Cabernet Sauvignon
Herbaceous and stalky flavours when unripe
Vibrant Berry Fruit and Floral notes when ripe
Widely used in Saint-Émillion, and lesser extent Médoc & Graves, Loire
Prefers well drained warm soils (like CabSav)
2nd most dominate in Right Bank
Semillon
Most Important for Sweet wines in Bordeaux - Thin Skin - N
Noble Rot, Vigourous, resistant to disease, coulure
Both Dry & Sweet, Low Acidity, Oily Texture
Grass, Asparagus, Lemon, Apple, Grapefruit, Marmalade (sweet),
Age = Wax (Hunter Valley) Honey and Toast
Semillon adds body to the Sauvignon Blanc blend in Pessac-Léognan & Graves, Sauternes, Monbazillac
Can mature in oak for years
Bordeaux & Bordeaux Superior
Early drinking, Medium Body
Ripe Red & Black Fruit
Cedar from Oak
Cheapest are light bodied
Clairet
A popular French style of Rosé
Longer maceration than normal Rosés
Deeper in Color, Fuller Body
White Bordeaux
Dominated by Sauvignon Blanc
Vibrant and Grassy
Bordeaux Sauvignon Blanc
Buds & Ripens Early
Dry, High Acidity (good for sweet)
Green & Citrus Aromas
Mostly Blends, some varietals
Vigorours vines (use low vigour rootstock + canopy management)
Muscadelle
Pronounced Grape, Floral
Supports sweet & dry wine
Almost exclusively in blends for grape and floral
What is the general style of lower-end dry whites in Bordeaux? (2)
flavour, oak
Style 1 - Fresh and fruity
Style 2 - Some show hints of oak
What is distinctive about the premium dry whites of Bordeaux?
flavour
They have a RICHNESS and concentrated NUTTY flavour overlaying the Fruit
How are the best examples of Bordeaux sweet wines made (after harvest)?
fermentation, maturing, time
From fruit that has been infected with NOBLE ROT
They are fermented and matured in new oak barriques for anything up to 3 years
Must weight, physiological ripeness and botrytis levels determine the quality of wine
Pressing as gentle as possible in hydraulic or basket presses
Chaptalisation is permitted in weaker vintages but better estates avoid the practice
Bordeaux Supérieur
Slighty stricter appellation rules than Bordeaux (lighter body & astringent)
A higher required minimum level of alcohol (0.5%)
Early Drinking
Medium Body
Ripe Red & Black Fruit; sometimes Cedar from oak
Bordeaux Rosé
Fresh & Fruity
Médoc (or Bas-Médoc)
North of St Estèphe
Blend lead by Merlot
Easy drinking
Earthy rustic and bit lean
Haut-Médoc Commune
Deep Color, Grippy Tannins (young)
Blackcurrant with Cedar from Oak
Long Ageing Potential
Pessac-Leognan Cabernet Sauvignon
Lighter Body and More Fragrant than Haut-Medoc
Dry, Med-Full Body, High Acid, High Tannin
Pronounced Black Fruity (Blackcurrant, Black Cherry)
Herbaceous
Dried Fruit, Tobacco with age
Pauillac
Deep Gravel soils suite for CabSav
Most Complete in Left Bank
Complex, Dry, Lighter Body, High Acid, High (Fruit Wrapped & Integrated) Tannin,
Powerful Concentration Blackcurrant, Cedar
Long lived
Saint-Estèphe
Gravel soils & limestone
Deep Color, Dry, Med-Full Body, High Acid, High Integrated Tannin, Wines finish with fruit
Blackcurrant, Cedar
Age potential
Higher % of CabSav
Margaux
Largest varied soils (limestone, clay, chalk, sand) Can be inconsistent
Deep Color, Dry, Med-Full Body, High Acid, Grippy High Tannin
Blackcurrant, Cedar, Elegant Perfumed
More Merlot so less varietal the St Estèphe, Pauillac & St Julian
Rely on elegance and finesse to suceed
Long lived
Saint-Julien
Classic Straight Laced CabSav.
Deep Color, Dry, Med-Full Body, High Acid, Grippy High Tannin
Blackcurrant, Cedar
Higher % of CabSav
Long lived
Graves Cabernet Sauvignon
Similar to Pessac-Leognan but less concentrated & complex
Dry, Med-Full Body, High Acid, High Tannin
Blackcurrant, Black Cherry, Herbaceous
Oaked for Dried Fruit and Tobacco - Quick to mature
Higher proportion of Merlot
Saint-Émilion Premium Wines
Come from sub-regions in North (gravel) & S&E (limestone and clay)
Full Body, Fresh Acidity Medium to High tannins
Soft and rich mouthfeel
Complex Red Berry fruit and Plum aromas, developing Tobacco and Cedar notes with evolution
Saint-Émilion Lesser
Sandy Soils
Lighter bodied less prestigious
Pomerol
Richer Merlot than those of Saint-Émilion
Full Body, Fruit Tannins
Pronounced Blackberry, Plummy Fruit, Spicy from Oak
Dried Fruit & Tobacco with age
Only major wine district with no classification system
Vins de Garage - small plots with no expense spared
Côtes de Bordeaux
Early drinking
Merlot Based
Excellent value for money
Graves & Entre-Deux-Mers White Wines
Predominantly UNOAKED Sauvignon Blanc
Barsac
Within Sauternes - Can use either for AC
- *Sweet**, but balanced with High Acidity, High in alcohol
- *Apricot** and Citrus peel aromas of noble rot, Toast and Vanilla from oak fermentation and/or maturation
Use Sémillon because of its THIN SKIN and susceptibility to Botrytis. SavBlanc for High Acidity & Fruit, Muscadelle - for Exotic Perfume
Specific mésoclimate w all communes close to two rivers (Ciron & Garonne). In the Autumn, the cool spring-fed Ciron meets the warmer Garonne -> evening mist form and linger until late morning when the sun burns them away
Sauternes
High in alcohol
- *Sweet**, but balanced with High Acidity
- *Apricot** and Citrus peel aromas of noble rot, Toast and Vanilla from oak fermentation and/or maturation
Use Sémillon because of its THIN SKIN and susceptibility to Botrytis. SavBlanc for High Acidity & Fruit, Muscadelle - for Exotic Perfume
Specific mésoclimate w all communes close to two rivers (Ciron & Garonne). In the Autumn, the cool spring-fed Ciron meets the warmer Garonne -> evening mist form and linger until late morning when the sun burns them away
Bergerac
Mainly produces
Red, but also whites, Rosés and Sweet wines in the same styles as Bordeaux varieties
Monbazillac
Within Bergerac
Good value botrytised sweet wines from Sémillon & Sauvignon Blanc
Minimum 14.5% ABV
Cahors (“Cot Wine”)
70% Malbec (Auxerrois) + Tannat and/or Merlot Known as Black Wine
Deep Color, High Tannin, Intense Black Fruits, Oak Aged
Cedar & Earth
Very Tannic & Long Lived
Côtes de Gascogne
Ugni Blanc (Tebbiano)
Dry, Light Body
Green Apples
Madiran
SW France - Made of blends with majority Tannat
Deeply Colored, High Tannin
Traditionally - More drinkable for extended periods of bottle-ageing to soften tannins
Today - Riper grapes & modern winemaking for higher level of softer, riper tanniins
Jurançon Style
Petit Manseng (white)
Dry & Complex Sweet, High Acid
Pronounced Apricot, Grapefruit, some Spicy notes from Oak
Use Passerillage (shrivel on vines, not Noble Rot) for sweetness
Top Quality, small thick skinned white grape
Very low Yields, ideal for Sweet Wines
Burgundian Pinot Noir
High Acid, Low-Medium Tannin
Red Fruit (youth) evolve to Earth, Game & Mushroom
Whole bunches have become more popular
16 - 18 months Barrel aged
Chablis Chardonnay (Cru Class)
Steely & High Acid
Riper more Concentrated Fruit, Citrus over Green Apple
Balanced & Complex
Style 1: Some aged in Old Oak for rounder texture & subtle flavors
Style 2: Stainless or concrete for Pure Fruit
50% of vineyards in Burgundy
Pioneers MLF, Lees and Oak (6-9 months)
Petit Chablis
Can be austere with Green Fruity and High Acidity
Can display Ripe Fruit
Côte d’Or Chardonnay
Complex & expressive
Full Body, Balanced Acidity
Deep with age to Vegetal
Mâcon Chardonnay
Medium - Full Body, Medium Acidity
Fresh Apple & Citrus Fruit
Creaminess from MLF
Mâcon Village have more ripeness and body
Pouilly-Fuissé
Saint-Véran
Riper Tropical Notes and Stone Fruits
Matured for a period of time in a barrel (6-9 months) - Toast Oak
Vines planted on Roche de Solutré (lime stone amphitheatre)
MLF, Lees also used
Aligoté
White grape producing neutral wines with High Acidity
Usually neutral, but can produce high quality when grown on sites where it can ripen fully
Could produce good wines in Burgundy but best spots go to Pinot and Chardonnay
Burgundy Gamay
Early budding, flowering, ripening (susceptible to frost)
High yielding, so easy to over produce thus plant high density + rigorous pruning + goblet
Low Tannin, Early drinking red
Ripe Berry Fruit
Found in Côte Chalonnaise and Beaujolais
Bourgogne Hauts Côtes de Nuits
Bourgogne Hauts Côtes de Beaune
Their higher altitudes and greater exposure to Wind gives them a cooler climate and wines with LESS BODY and LESS CONCENTRATION
Côte de Nuits Pinot Noir
High Acid, Low-Med Tannin
Red Fruits, Earth, Game, Mushrooms
16-18 months barrel ageing (better in new oak)
Mâcon Red
Light & Fruity
Early drinking
Beaujolais Gamay
Medium Body, Medium Tannin
Fragrant aromas of Raspberry and Cherry
Semi-Carbonic Maceration
Early budding, flowering, ripening (susceptible to frost)
High yielding, so easy to over produce thus plant high density + rigorous pruning + goblet
Beaujolais
Beaujolais Nouveau
Light Body, Light Tannin
Red Berry Fruit, Kirsch, Banana, Cinnamon spice
Charles Dubeouf (1st maker)
Released to consumers on the 3rd Thursday after vintage & cannot be sold after 31st Agust
Crémant d’Alsace
Sparkling wine using Traditional Method
Pinot Blanc, Pinot Noir, Pinot Gris, Auxerrois, Riesling (can be blended)
High Acid, Light Body
Sélection de Grains Nobles (SGN)
ALWAYS SWEET
Must have minimum sugar ripeness
Noble Rot can vary from wine to wine
Only Riesling, Gewurtztraminer, Pinot Gris, Muscat only grapes allowed
No official label for sweetness
Vendages Tardives (VT)
DRY (traditional) to MEDIUM-SWEET
Late Harvest
Passerillage and some may be influenced of Noble Rot
Only Riesling, Gewurtztraminer, Pinot Gris, Muscat only grapes allowed
No official label for sweetness
Alsace Riesling
Dry, Medium to full-bodied, High Acidity, Medium alcohol
Citrus and stone fruit
Pronounced Steely / Stony character
Many now made with residual sugar
Do not show the Floral found in Germany
Alsace Gewurztraminer
Pink skin gives gold color
Full Body, Oil Texture, Low-Medium Acidity, High Alcohol (14%)
Lychees, Roses, Sweet Baking Spices
Alsace Pinot Gris
Rich & Full-bodied, Gold Color (similar to Gerz), More Acidity than Gewurts, High Alcohol
Similar colour to Gewurztraminer but less aromatic
Pronounced flavour of Fresh & Dried Fruits, Honey
Pinot Blanc
Dry, Light, Simple
Refreshing and Non-Aromatic
Used in Sparkling wine
Auxerrois Blanc
Similar to Pinot Blanc
Light, Simple & refreshing, Non-aromatic
Spicer than Pinot Blanc & more Full-bodied
Edelzwicker / Gentil
Alsace Blends carrying producer’s brand name
Rare but can be High Quality including blends from Grand Cru vineyards
Alsace Sylvaner
Delicately perfumed
Some richness (but less than Gewurztraminer)
Best drunk young
Widely Planted
Alsace Pinot Noir
Only Black Grape allowed
Lack weight and concentration of Burgundy
At best, Light & Fruity Red/Rosé
Some made with New Oak
Sancerre
Very Chaulky and Well Drained Soils
Sauvignon Blanc - only white permitted - Early Drinking
Dry, Light Body, High acidity
Green Apple, Grass, Asparagus and Wet stone
Pneumatic press and mostly fermented and aged in temp controlled stainless. Some use old oak and keep wine on lees.
Cooler vintages may use MLF
Chavignol Village and Les Monts Damnés vineyard have high reputations
Pouilly Fumé
Very Chaulky and Well Drained Soils
Sauvignon Blanc
Dry, Med Body, High acidity
Hints of Green Apple, Asparagus and Wet stone, Smoke
High Proportion of Cask Ageing - less herbaceous & more rounded (vs Sancerre)
Pneumatic press and mostly fermented and aged in temp controlled stainless. Some use old oak and keep wine on lees.
Menetou-Salon
Sauvignon Blanc - limestone & flatter landscape
West of Sancerre (Near Bourges)
Very similar but cheaper than Sancerre and Pouilly-Fumé
Touraine Sauvignon Blanc
Often less concentration than more prestigious appellation
Made in a simple fruity style
Loire Chenin Blanc
Dry-Sweet, Still or Sparkling, High Acidity, Non-Aromatic
Green Fruit, Herbaceous, Tropical
(Apricot & Citrus Peel for noble rot)
Steely, Smoke
Honey, Toast & Hay
Needs several passes in vineyard to pick due to under ripeness (dictates style)
Vouvray
Dry to Luscious, Sparklng and Still
Light Body, High Acid, Fresh, Fruity and Floral
Honey and Dried Fruit with age
Dry - Fresh Apple
Sweet - Stone & Tropical fruits
Oak rarely used
Coteaux du Layon
Chenin Blanc
Medium to full-bodied, High Acid
Sweet wine - some of Most Renowned
Less floral, Lemon, Pineapple
Marmalade (noble rot), Apricot (noble rot)
Warmer than Touraine - Sheltered Valley of River Layon
Savennières
Chenin Blanc
Full Body, Dry, High Acid
Lemon, Apple, Pineapple
Can be complex and age worthy (decades in bottle)
Good air circulation at the vineyards, impedes noble rot, allows for later harvest (hence fruit aromas)
Sancerre Rosé
Must be from Pinot Noir
Usually Pale in Color, Light Body, Dry
Delicate Fruit
Direct pressing or short maceration on skins
Fermented in inert, temperature controlled vessels to retain fruit
Quarts du Chaumes & Bonnezeaux
Both have own Appelation
And two of the World’s greates sweet wine
Melon Blanc (Muscadet, Melon de Bourgogne)
Ripens Early, Frost Resistant, Suited to cool climate
Dry, Light Body, High Acidity, Medium ABV Max 12%
Subtle Green Fruit flavours
Muscadet Sèvre et Maine AOC
Formerly large old oak, now Stainless
Drink Young
Muscadet (Sèvre et Maine) Sur Lie
Nantais
Bottled in Spring after the Harvest On the lees over winter
Gives richer texture
Handled very little - retains delicacy
Saumur & Saumur-Champigny
CabFranc
Saumer-Champigny - Rich, Fresh, with great concentration
Lighter in body and tannin than those of Touraine
Juicy Berry fruit and Floral notes
Young drinking
Can be served chilled
Some producers making fuller-bodied, age worthy reds
Loire Gamay
2nd most planted Black Grape
Early bud/ripen
Usually grown in gobelet
Touraine and Anjou
Fruity, early drinking wines
Loire Pinot Noir
Grown in Central Valley
Light in Style
Cabernet d’Anjou
Sweet, blend of Cab Franc and Cab Sauvignon
High Acidity and Age worthy
Loire Rosés Production
- Direct Pressing or
- short skin maceration
Typically fermented in inert, temp-controled vessels for fruit flavors
Grolleau
Local high yielding grape often blended with CabFranc
Thin and used in many Rosés
Rosé d’Anjou
Med-Dry
Less sweet than d’Anjou, predominantly Grolleau (black grape) and blended with Cabernet Franc
Northern Rhone Syrah
Deeply coloured, Medium to high tannins
Black Fruit and sometimes Black Pepper or Floral aromas
Some use new oak for best, or old or large barrels
Use white grapes to stabilise color extraction from red grapes and add aromatic intensity (Viognier-20% max)
Northern Rhone Viognier
Full bodied whites, Low Acidity, High alcohol
Flavours of Blossom and Apricots, Stone Fruit
Careful handling so they dont develop Overty Oily character
Some made off-dry from late-harvest
Marsanne
Roussanne
Blended together
Maresanne = Richness & Weight, Deep Color, Full Bodied, Honeysuckle
Roussanne = Acidity & Perfumed Fruit, Aromatic, High Acidity
Not as aromatic as Viognier, can age and develop complex Hazelnut
Côte Rôtie
Deep Colored, Full Body
Spicy Aromatic, Floral Freshness & Textural Elegance
Distinct from Hermitage
Chateau Grillet AC
Within Condrieu - Viognier - White only DOC
Amphiltheater single estate, South Facing protected from North Winds
Similar style as Condrieu
But picked earlier, fermented higher temps with MLF & aged in would for 6 months
FAMOUS DRY, M-FULL Body, LOW Acidity, HIGH alcohol,
APRICOT, PEACH, BLOSSOM aromas Light OAK AGED - VANILLA
1. Low-yielding, old vines
2. Steep, well-exposed terraced vineyards
3. Constant ventalation prevents rot
Condrieu
Viognier -White only DOC
FAMOUS DRY, M-FULL Body, LOW Acidity, HIGH alcohol,
APRICOT, PEACH, BLOSSOM aromas Light OAK AGED - VANILLA
1. Low-yielding, old vines
2. Steep, well-exposed terraced vineyards
3. Constant ventalation prevents rot
High Volume St Josesph
Lighter-bodied & Fruitier
Often incorporating carbonic maceration
Blackcurrant & Raspberry, Expressing Pepper perfume aspects of Syrah
Lightest Bodied in N Rhône
Hermitage
Syrah + Marsanne and Roussanne (no more than 15%)
Deep Colored, Fullest Body in N Rhône, Can age
Lieux-Dits - a named vineyard site Not AOC, which organizes Hermitage, each vary in steepness, aspect, giving wines subtle differences
Usually blends but now some single variety
Crozes-Hermitage Syrah
Most production volume
Max 15% Marsanne/Roussanne
M-H Acidity, M-H Tannin
Black Fruit & Spice
Quality varies dramatically
More Concentrated, Complex & Tannic
Some more expensive are aged in oak
Cornas Syrah
100% Syrah (only reds allowed)
Deep Color, Full Body, Similar to Hermitage, but more rustic
Best vineyards sheltered from wind - very steep terraces
Southern Rhône Grenache
Concentrated, Spiced Red Fruit flavours
Too hot - baked & jammy
Syrah added for color and tannin
Southern Rhône Mourvèrde
Deeply Coloured, Very high tannins
Dense, Black Fruit flavours and Gamey/Meaty aromas when fully ripe to blends
Prized in Chateuneuf du Pape
Adds color & complexity + Gamey, Meaty to Blends
Southern Rhône Cinsault
4th most important in SR blends
Provides Red Fruit (rather than structure), lighter, softer and more aromatic
High yield, early ripening, Low Tannins, Adds Spice and Acidity to blends
Blends with Grenache for fresh Fruity Rosés (prone to rot suits rosés)
2 Southern Rhône Styles
Style 1: Light-Medium Body, Fresh, Fruity Wines with Low Tannins (semi-carbonic)
Style 2: Full Body, Highly Tannins Spice, Meat & Earth
Clairette
Grenache Blanc
Bourboulenc
White Grapes noteable in N & S Rhône
Aromatic Qualities
Best white wines in Provence
Best White Southern Rhône
Usually richly textured
Full Body, Low-Med Acidity, High Alcohol
Subtle fruity aromas - Rarely made with new oak
Very small production
Côtes du Rhône
Medium Body
Fruity, Simple
Can be made white, red, rosé
Côtes du Rhône Villages
- Minimum alcohol levels
- Maximum yields
- A greater percentage of the blend must be made from Grenache, Syrah and Mourvedre
-
100% of the wine must come from the village on the label
* Have more body, structure and Spiced Red Fruit v Cote du Rhone*
Such as Côtes du Rhône Villages Cairanne
3 Chateauneuf-du-Pape Styles
- Traditional - Later Harvest, High Proportions of Grenache, 4yrs élevage (2yrs cement / 2yrs old oak)
- Modern - shorter maceration & time in wood - Approachable early but can age
- Négociant Style - carbonic maceration - wines ready to drink earlier
Best Chateauneuf-du-Pape versus Lesser CdP
Full Bodied and Richly textured, High alcohol
Concentrated spiced red fruit flavours
versus
Lesser are diluted with High Alcohol
Rosés of Lirac
Rosés of Tavel
Made mainly from Grenache and Cinsault
Full-bodied
Intensely flavoured
Capable of further complexity when bottle-aged
Tavel (R): Rosés only,
Lirac (R/W/R): Robust, Meaty Reds, White, Heady Rosé (red & white style of CdP)
Gigondas
Vacqueyras
Both Crus
Usually Grenache-led blends
Full-bodied and Spicy (similar to Chateauneuf-du Pape)
Many are as good as Chateauneuf-du Pape
Muscat de Beaumes-de-Venise
Southern Rhône
Picked dry and healthy
NOT DRIED
Low to Medium Acidity and display perfumed aromas of Orange Blossom, Rose and Grape
Keep varietal flavor
Southern France Carignan
Deep Color, High Tannin, High Acidity
Can lack fruit/finesse
Quality from Old vines & Poor soils
But can produce very high yields
Greneche Blanc
Dry wines, Full Body, Low Acidity
Soft, Peachy fruitiness
Tend to oxidise easily
Roussillon
Picpoul de Pinet
Dry, Aromatic from Languedoc
Refreshing, High Acidity, Green & Citrus Fruit
Good tolerance to sand and coastal areas
- Picpoul; Pinet
- Mauzac; Limoux
- Maccabeu; Rousillon
- Rolle; Provence
- Clairette; Languedoc and Provence
Provence Rosé
Pale, Dry, Light-bodied
Delicate flavours of Grapefruit and Red fruits
Rolle (Vermentino)
Aromatic & Crisp Qualities
Best white wines in Provence
Bandol Wines
Premium Reds based on Mourvedre (ripens reliably on the southern facing terraced slopes - hand picked/18 months in cask)
Dark Color, Full-bodied, Powerful tannins, Complex Reds
Aged: Bramble, Meat and Liquorice-spice flavours
Require bottle age
Tannat
Prinicipal ingrediant in Madiran (blend of CabFranc & CabSav)
Used in Red Wines Blends
Deeply Colored, High Tannin (can be astringent), High Alcohol
Best wines - Black Fruit and High Soft Tannins
Need long bottle ageing to soften tannins
Tavel Rosés
Required min 11% ABV
Full Bodied, Rich Color, Intense Flavor
Ageing potential
- Macerates Black & White Whole bunches together*
- 24hr maceration, 10 day fermentatino (no MLF), 18-20 months in Stainless*
4 ways to make Rosé
1. Limited Skin Maceration - most popular. Grapes crushed, juice left in skin contact for 6-48 hours, juiice is racked then fermented
2. Direct Pressing - limited skin maceration, (extremely short period), Juice is removed immediately, Pigments will leave a little color, Light in colur, Citrus, hints of Strawberry
3. Saignée Method - Starts macerating a red, but bleeds off some of the juice. Likely to be richer in style
4. Blending - White + Red only allowed in New World
French Malbec (Auxerrois not to be confused with White Auxerrois)
Cahors - Thin Skinned needs more sun than CabSav or Merlot
Cultivated bush vine (gobelet)
Produces Darkest, Most Tannic wines in limstone soils
Ripe fruit gives Deep Color, High Tannins, Aromas of Tobacco and Raisin
What are Garage Wines?
Vins de Garage
Top wines produced in tiny quantities by microchâteaux from low yields & super-ripe grapes (Parker influenced)
Wines are full bodied, concentrated w moderate acidity, soft tannins and rich, complex berry fruit
Wine Styles Chablis
Chablis AC: lean, austere green apple, greengage & mineral flavours high acidity
Chablis Premier Cru: riper fruits flavours, heavier body, creamier texture with greater integration, minerality. Chablis
Grand Cru: smoky complex flavours. Needs age
Wine Styles Côte Nuits
Gevrey-Chambertin: full bodied, aromatic w good ageing potential
Morey St Denis: more delicate wines vs. Gevrey-Ch. but more robust vs. Chambolle-Musigny
Chambolle-Musigny: only reds; fragrant, smooth & elegant
Vougeot: rarely seen. Lacks flair of neighbors. dimension & weight with wild, gamey edge
Vosne Romanée: only reds, spicy, balanced elegant
Nuits-St-Georges: compact, substantial wines
La Tache (Grd Crus from Vosne): strongest in minerals, intense and spicy
WIne Styles Côte de Beaune
Aloxe-Corton: deep coloured, robust reds
Savigny-les-Beaune: red wines w rich bouquet, mild fruitiness / striking nervy whites
Beaune: powerfully structured reds / smooth elegant whites
Pommard: aromatic, robust reds that need time to mature
Volnay: fragrant, elegant reds; amongst the best of CdB
Meursault: woody Chardonnays
Puligny-Montrachet: mineral, elegant white wines w nerves & style
St Aubin: fruity, elegant nervy whites / mild reds
Chassagne-Montrachet: slightly broader whites vs. Puligny-Mtrachet; robust reds needing time
Santenay: mainly beefy reds w tannins
GC - Corton : only reds, deeply coloured packed with fruit, tannins & acidity w long ageing potential
GC – Corton-Charlemagne: concentrated mineral whites w rigid structure
GC – Chevalier Montrachet: mineral, aromatically complex whites
Beaujolais villages AC
39 villages which can use their village name on the label
Max 60hl/ha; min 10% abv
Beaujolais Crus
(48m btls/year) x10
- From south of Macon to Mt Brouilly; 58hl/ha; min 10-10.5% abv
- *Saint-Amour**: 315ha; sweet, ripe fruit, less personality vs. other Crus
Juliénas: 610ha; hi tannins & acidity; can age well
Chénas: 270ha; granitic subsoils; less overtly fruity w weight & density/complexity; longer ageing
Moulin-a-vent: 655ha; most serious cru; hi proportion of oak barrel ageing; can age up to 10 years
Fleurie: 870ha; most fragrant & elegant cru
Chiroubles: 365ha; highest spots for light wines best enjoyed young
Morgon: 1,155ha; schist + granite soil -> v distinctive wine; can age well.
Régnié: 490ha; most recent cru (’88) & slow to make a name for itself
Brouilly: 1,320ha; to be drunk young
Côtes de Brouilly: 320ha; slightly better quality (vines planted on slopes); drink young
Ugni Blanc (Trebbiano)
High Yields High Acidity
Mostly S Rhone and Provence
What are the differences between Rose de Loire, Cabernet d’Anjou, Rose d’Anjou, Sancerre Rose
Rose de Loire - Made mainly in Anjou-Saumur. Always dry and must have min 30% Cab Franc and/or Cab Sav-
Cabernet d’Anjou - Medium sweet and made from a blend of Cab Franc and Cab Sav
Rose d’Anjou - less sweet than Cab d’Anjou and largely made from Grolleau blended with Cab Franc
Sancerre Rose - Must be made 100% Pinot Noir. Pale colour, light in body and dry with delicate fruit flavours
Savennieres and Coteaux de Layon are both made in Anjou-Saumur from Chenin Blanc. How do the wines differ and why?
Savennieres - Full bodied, complex and dry. Good air circulation round the vines enables late harvest whilst impeding Noble Rot.
Coteaux de Layon - Renowned sweet wine. Lies in a sheltered valley of R. Layon that encourages Noble Rot
