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French Wine Flashcards

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1
Q
  1. What is Bordeaux’s Roman name?
A

Burdigala

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2
Q
  1. What is the name of the Cabernet Franc’s genetic ancestor? Who implemented it and from where?
A

Biuturica is the ancestor of Cabernet Franc who was brought from Spain by the celts.

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3
Q
  1. Which twelve century event would increase Bordeaux wines’ popularity in England?
A

The rise of the vineyard on the left bank, notably Bordeaux, was born in1152 by the marriage of Eleanor of Aquitaine and the future King of England, Henry II of Plantagenet. In his dowry, Aliénor offers the vineyard of Bordeaux to the English. Since then, many commercial exchanges are emerging: The English export food, textiles and various metals while importing the famous Bordeaux wine called “Claret”.

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4
Q
  1. When was the village of Saint-Emilion classified a Unesco site?
A
  • 1999
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5
Q
  1. Which is Bordeaux’s most planted red and white grape varietal ?
A

Merlot and Semillon

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6
Q
  1. What is a « Cru Bourgeois »?
A

Historically, in the 15th century many bourgeois (inhabitants of the “burbs” of Bordeaux) were powerful merchants who enjoyed many privileges including the exemption from all taxes of their wine production. These winemakers were gradually getting rich, expanding their estates and building beautiful mansions or chateaux. Transmitted from generation to generation, these prestigious wines become Crus Bourgeois, with a very solid reputation. This notion of “Cru Bourgeois” is based on a reputation of high quality and tradition according to local, loyal and consistent practices. The Crus Bourgeois alliance has set up specifications to formalize this ranking released in 2008 with the recognition “Crus Bourgeois” for 250 Châteaux at affordable prices.

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7
Q
  1. One of Bordeaux’s main soil type is “Graves”. What is it ?
A

Graves is mainly gravel and sand mixed together.

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8
Q
  1. What is the name of the river that crosses the Sauternes area?
A

Le Ciron

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9
Q
  1. Please give the name of two satellite appellations of St-Emilion?
A

Lussac-Saint-Émilion, Montagne Saint-Émilion, Saint-Georges-Saint-Émilion, Puisseguin Saint-Émilion

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10
Q
  1. Explain the impact of Botrytis Cinerea on grapes.
A

Gray mold of grape, also known as Botrytis bunch rot, is a fungal disease caused by the fungus Botrytis cinerea. It’s one of the most important diseases of grapes in the world, which can cause serious losses in grape yields. The fungus can occur anytime during the growing season, but most commonly occurs near the harvest time. At that time, birds and hail damage can encourage infection. Usually, Botrytis cinerea infects ripe berries. First infected berries become soft and watery, which under high relative humidity and moisture become covered with the grey sporulating growth of the fungus. When berries of white cultivars become infected, they turn brown, while berries of the purple cultivars turn red. Infected berries then shrive and become “mummies” which drop off. Symptoms of gray mold can appear also on the leaves, as dull green spots which turn brown and necrotic. Infection on pedicel and rachis appear as brown spots that turn black and cause shrivel, and drop off the cluster.

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11
Q
  1. What are the other names given to Malbec?
A

Côt / Auxerrois

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12
Q
  1. What are the grapes of the AOP Montbazillac?
A

Sémillon, Sauvignon, Muscadelle

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13
Q
  1. Explain the « method gaillacoise » process.
A

The wines come from only mauzac and rosé mauzac grapes; The wines must come from grapes harvested at good maturity, that is to say any unit batch of vintage presenting a richness in sugar which cannot be lower: - 153 grams of sugar per liter of must for sparkling wines; - 178 grams of sugar per liter of must for sweet sparkling wines. Only are entitled to the mention gaillacoise method, the wines produced by spontaneous fermentation of the wine in the bottles, fermentation controlled in temperature then light filtration before the end of the fermentation. The latter continues in bottles, thus fermenting just the natural sugars of the grapes without adding draft liquor (sugars + yeasts), which makes all the originality of this method. Aging: early bottling (November), followed by slow fermentation in bottles to give pressure. When the wine reaches its proper balance, the bottles are put on point for disgorging in order to evacuate the yeast deposit.

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14
Q
  1. Give 4 grapes recognized under AOP Gaillac.
A

L’En de l’El, Mauzac, Muscadelle, Ondenc, Sauvignon, Duras, Fer Servadou, Gamay, Syrah

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15
Q
  1. Give three culinary specialties / delicacies of the south-west area and a wine that would ideally pair with each of them Foie Gras Cassoulet Magret du Canard
A

Foie gras / Monbazillac Cassoulet / Cahors, Madiran, Bergerac Magret de Canard / Fronton, marcillac, Marmande, Gaillac Rouge

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16
Q

True or False AOP Jurançon produces only sweet wines? L’AOP Jurançon ne produit que des vins doux. AOP Cahors produces only white wines? L’AOP Cahors ne produit que des vins blancs. The Negrette grape is white. Le cépage Negrette est blanc. AOP Gaillac only uses the “methode Gaillacoise” for its sparkling wines. L’AOP gaillac ne reconnait que la “méthode Gaillacoise” pour ses vins pétillants ?

A

AOP Jurançon produces only sweet wines? L’AOP Jurançon ne produit que des vins doux. Right AOP Cahors produces only white wines? L’AOP Cahors ne produit que des vins blancs. Wrong The Negrette grape is white. Le cépage Negrette est blanc. Wrong AOP Gaillac only uses the “methode Gaillacoise” for its sparkling wines. L’AOP gaillac ne reconnait que la “méthode Gaillacoise” pour ses vins pétillants ? Wrong

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17
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A
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18
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19
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A
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20
Q
A
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21
Q
  1. ? What is the origin and the meaning of the word “Champagne?
A

Campania in Latin. According to the Romans, the region of Champagne looked similar to that of Campania in Italy.

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22
Q
  1. ? What is the name of Epernay’s main avenue?
A

Avenue de Champagne

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23
Q

What are the names of the subregions of Champagne?

A

Montagne de Reims

Vallée de la Marne

Côte des Blancs

Côte du Sezannais

Aube

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24
Q
  1. Give the name of two person crowned in Reims.
A

Louis XIV – Francis I – Louis XVI – Napoléon Bonaparte…

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25
Q
  1. What role does chalk play in Champagne?
A

In dry weather, the porosity of the terrain allows water to seep upwards and feed the roots which are densely packed into the thin arable layer.

The chalk provides the vine with nutrients. Excess water can drain away and ideal moisture level is achieved. The ground absorbs heat and distributes it to the vine, ensuring it has steady growing conditions.

Its mineral content gives the wine subtlety and aroma.

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26
Q
  1. What are the grapes allowed in the AOC Champagne?
A

Pinot Noir

Meunier

Chardonnay

Pinot Blanc

Pinot Gris

Petit Meslier

Arbane

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27
Q

How is harvest done in Champagne and why?

A

Grapes are hand-picked, and depending on the harvest a maximum yield per hectare is applied. Any wine made from grapes harvested outside of this yield cannot be called “Champagne”. Grapes are harvested using “mannequins”, which used to be made from wicker but are now made from plastic. They are small in size, so that the grapes are not crushed under their own weight.

The grapes are mainly black with white juice, so care must be taken to ensure the skins are not crushed, which would color the wine. The grapes must also be taken quickly to the winery for this reason.

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28
Q
  1. What is the minimum duration of ageing of a Champagne Grand Cru?
A

The bottles will generally remain in this position for several years, with a minimum of 15 months for non-vintage brut Champagne and 3 years for vintage Champagne. A Grand cru can either be a BSA or a vintage-champagne.

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29
Q

Please explain the principle of riddling.

A

The art of riddling consists of manually rotating bottles placed head down in an easel by a quarter or an eighth of a turn to the right or the left. Riddlers work at a pace which is incomprehensible to the layperson, using both hands to move between 10 000 to 30 000 bottles per day.

In this way, the deposit will steadily congregate in the neck of the bottle whilst the bottle is steadily lowered into the head-down vertical position.

As the deposit will ultimately become lodged in the plastic insert, all that is needed is to remove it.

The ridding process can be done manually on wooden easels or automatically using machines of the following types: pupimatic, giropalette, giratech, remupal or giromatic.

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30
Q
  1. What is the definition of ‘Cru’ in Champagne?
A

A cru in Champagne is a village authorized to produce and label wine under its own name.

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31
Q
  1. Give the name of three Grand Cru villages in Champagne.
A

Ambonnay, Avize, Bouzy, Tours sur Marne, Verzy

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32
Q
  1. How many grand cru villages are there in Champagne?
A

17

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33
Q
  1. Within the Champagne region, what are the wines and produces made with fermented juice allowed to be made under AOC regulations?
A

Coteaux Champenois

Ratafia

Fine de Champagne

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34
Q

Rosés. Indicate two techniques used in Champagne to produce Rosé Champagnes

A

Blending – Saignée / Bleeding

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35
Q
  1. Please name and comment a regional wine pairing in Champagne.
A

Chaource – Champagne Blanc de Blancs

Biscuit Rose – Champagne Rosé

Langres – Ratafia

Pekin Duck - Ratafia

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36
Q
A
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37
Q
A
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38
Q

Who is the person responsible for pushing Gamay out of Burgundy?

A

Phillip II The Bold / Philippe II le Hardy

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39
Q

What role did the monks (Benedictines and Cistercians) play in Burgundy?

A

Winemaking goes back to the Romans in the 1st century AD, but it was the Catholic monks that really established the vineyards in the middle age.

The first known donation of a vineyard to the church was by king Guntram in 587, but the influence of the church became important in Charlemagne’s era.

The Benedictine Monks, through their Abbey of Cluny founded in 910, became the first truly big Burgundy vineyard owner over the following centuries.

Another order which exerted their influence was the Cistercians, founded in 1098 and named after Cîteaux, their first monastery.

The Cistercians created Burgundy’s largest wall-surrounded vineyard, the Clos de Vougeot, in 1336. More importantly, the Cistercians, extensive vineyard owners as they were, were the first to notice that different vineyard plots gave consistently different wines.

They therefore laid the earliest foundation for the naming of Burgundy vineyards and the region’s terroir understanding.

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40
Q

Charlemagne was a famous owner of vineyards in Burgundy. Which vineyards did he own?

A

The hill of Corton

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41
Q

Geologically speaking, explain which event(s) shaped Burgundy.

A

The formation of the French Alps

Around 250 million years ago, the sea covered what is now the Bourgogne winegrowing region. As a result, the subsoil contained marine marl and limestone deposits.

Over the next 170 million years, the sand below became packed with the remains of algae and shellfish. Comblanchien limestone is part of the rock formed by this marine sediment. It is extremely dense and outcrops are mainly found on the Côte de Nuits.

We now jump to 30 million years ago when the formation of the Alps created a shockwave that generated folds, hollows and humps.

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42
Q

Besides Chardonnay and Pinot Noir, which grape has a regional level appellation in Burgundy?

A

Aligoté

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43
Q

What is the definition of a ‘Climat’ in Burgundy

A

Climat is synonymous with a single vineyard site

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44
Q

Give the name of two village-level AOC that allow both red and white wines in Burgundy.

A

Meursault, Nuits-Saint Georges, Morey-Saint-Denis, Saint Aubin, Santenay, Maranges, Puligny-Montrachet, Monthelie, Beaune, Savigny-Lès-Beaune etc..

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45
Q

Give the name of two AOC that allow red, rosé and white wines in Burgundy.

A

Marsannay, Bourgogne, Coteaux Bourguignons, Haute côte de Nuits,

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46
Q

What is the definition of a ‘Clos’? Please give two examples in Burgundy.

A

A clos is a climat circled/walled by at least 3 walls.

Clos Napoléon (Fixin), Chambertin-Clos de Bèze, Clos de Tart, Clos des Lambrays, Clos de la Roche, Clos Saint-Denis, La Romanée together with La Romanée-Conti, Clos de Vougeot, Clos des Réas (Vougeot), Corton-Clos du Roi, Clos des Ursules, Clos des Mouches (Beaune), Clos des Épeneaux (Pommard), Clos du Val (Auxey-Duresses), Clos des Chênes (Volnay), Montrachet

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47
Q

Give approximately the ratio of red and white wine production in the Cote de Nuits and Cote de Beaune.

A

Côte de Nuits : 92% red

Côte de Beaune : 2/3 red

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48
Q

the Burgundy appellation hierarchy

A

AOC Bourgogne

AOC Bourgogne Haute Côte de Beaune, Haute côte de Nuits

AOC Village

AOC Village + Climat

AOC Village + Premier Cru « Climat »

AOC Grand Cru « Climat »

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49
Q

how many Grand Crus are there in Côte de Nuits?

A

24

  • Ruchottes-Chambertin,
  • Mazis-Chambertin,
  • Chambertin-Clos-de-Bèze,
  • Chapelle-Chambertin,
  • Chambertin,
  • Charmes-Chambertin,
  • Griotte-Chambertin,
  • Latricières-Chambertin,
  • Mazoyères-Chambertin.
  • Clos-de la Roche,
  • Clos-Saint-Denis,
  • Clos-des-Lambrays,
  • Clos-de-Tart,
  • Bonnes-Mares.
  • Musigny.
  • Clos-de-Vougeot.
  • Echezeaux,
  • Grand-Echezeaux.
  • Richebourg,
  • la Romanée,
  • Romanée-Conti,
  • Romanée-Saint-Vivant,
  • La Grande-Rue,
  • La Tâche.
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50
Q

give the name of two culinary specialties from Burgundy and give a wine pairing with each of them.

A

Epoisse – Red wine – Gevrey Chambertin

Brillat Savarin – white wine – Cote de Beaune

Andouilette - Chablis

Escargots – White wine

Bœuf Bourguignon – red wine

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51
Q

Give the name of all wines commercialized by the Domaine de la Romanée-Conti.

A

Echezeaux, Grand-Echezeaux, Richebourg, Romanée-Conti, Romanée-Saint-Vivant, La Tâche, Vosne-Romanée Premier Cru, Corton, Montrachet

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52
Q

Give the full name of the red grape used in the Beaujolais region

A

Gamay noir à jus blanc

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53
Q

How many appellations are there in Beaujolais?

A

13

AOC Beaujolais, AOC Beaujolais Superieur, AOC Beaujolais Villages + 10 Crus

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54
Q

What is the name of winemaking method used to produce Beaujolais wines?

A

Carbonic maceration

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55
Q

In Beaujolais, harvest must be done by hand. Why?

A

In order to keep the bunches intact

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56
Q

Which AOCs allow the production of white wines in Beaujolais?

A

AOC Beaujolais, AOC Beaujolais Superieur, AOC Beaujolais Villages

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57
Q

the list of villages of the Beaujolais region

A

Saint-Amour

Juliénas

Chénas

Fleurie

Moulin-à-vent

Regné

Chiroubles

Morgon

Brouilly

Côte de Brouilly.

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58
Q
A
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59
Q
A
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60
Q

When did Alsace became French for the last time?

A

November 1918

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61
Q

How many AOCs are there in Alsace

A

53

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62
Q

What is the name of the closest mountain chain to Alsace?

A

Les Vosges

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63
Q

In a few words, how would you describe the climate in Alsace?

A

Semi-continental, very dry, very hot in summer, lowest rainfall in France

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64
Q

Which are the « noble » grapes of Alsace?

A

Riesling, Gewurztraminer, Pinot Gris and Muscat

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65
Q

Which is the most planted grape varietal of Alsace?

A

Riesling

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66
Q

What are the two special mentions that apply to Alsacian wines? State their differences.

A

Vendange Tardive / Late Harvest

The same grape varieties as those used for Grands Crus, left to overripen before being picked, often for weeks from the start of the harvest. The aromatic qualities of the variety are complemented by strength given from concentration and the development of noble rot.

Sélection de Grains Nobles / Selection of Noble Grapes

Obtained by ‘tries’ or selection of noble-rotted grapes in the vineyard.

Late Harvest

243 grams of sugar per litre for Gewurztraminer or Pinot Gris

220 grams of sugar per litre for Riesling or Muscat

Selection Grains Nobles

306 grams of sugar per litre for Gewurztraminer or Pinot Gris

276 grams of sugar per litre for Riesling or Muscat

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67
Q

Name the 3 pink grapes grown in Alsace

A

Pinot Gris, Gewurztraminer and Klevener de Heiligenstrein

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68
Q

Explain the terms « Edelzwicker » and “Gentil” that apply to some Alsace wines.

A

AOC Alsace Edelzwicker

Edel = noble + Zwicker = blend in Alsatian (Edelzwicker: noble blend of wines), for which,

originally, only noble grape varieties were authorized.

Historically, several grape varieties were planted in the same plot, hence the desire to

assemble of Alsatian winegrowers.

Today, it is a wine produced from blending without any constraint on the percentage of white

grape varieties, left to the choice of the producer (in general Sylvaner, Pinot Blanc, Chasselas,

Auxerrois …).

Edelzwicker’s production represents 1% of the wines produced in the region.

The mention of the name of the grape variety on the label is optional.

AOC Alsace Gentil

The Gentil (a term equivalent to “noble” in its oldest meaning) is less famous than the Edelzwicker.

Historically, Riesling is the vulgar name of the Gentil which is an aromatic grape, grown in Alsace since Charlemagne. The Traminer was called Gentil-Duret.

During the XIXth century, the Gentil-duret is almost always blended with other grape varieties, and in particular with the Gentil (Riesling).

The blend of Gentil-Duret and Gentil naturally gave birth to “Gentil” wines.

In the 1920s, Gentil was a wine made from grape varieties planted, harvested and vinified together.

Today, The Gentil is made with at least 50% of one or more of the 4 noble grape varieties.

The rest must be Sylvaner, Chassalas and / or Pinot Blanc because each “Gentil” grape must

have AOC Alsace.

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69
Q

Please give 2 of the unique regulations that apply only to Alsace Grand Cru wines.

A

Use only one of the 4 noble grape varieties grown onto one of the 51 recognised vineyards.

The mandatory information on the label are the grape variety, the vintage and the name of the vineyard.

Harvest must be manual.

Prior to approval, a tasting is done under the control of the INAO and a downgrading to Alsace AOC is possible.

Blending the same variety of grape from several Grand Cru vineyard is allowed but the wine is downgraded to AOC Alsace.

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70
Q

What is the minimum aging requirement set for Crémant d’Alsace wines

A

9 months

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71
Q

Give 2 culinary specialties of Alsace and pair them with local wines.

A

Choucroute with dry Riesling or dry Pinot Gris

Riesling Chicken with dry Riesling

Munster Cheese with dry gewurztraminer

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72
Q

What is Alexis Millardet famous for?

A

Alexis Millardet (1838 - 1902) poses the principles of grafting plants on American rootstock: a fundamental discovery for viticulture.

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73
Q

Give the name of someone famous that originates from Jura

A

Louis Pasteur

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74
Q

What is the most common soil type found in Jura?

A

Blue, black and red marls make up the vast majority of the subsoil. There are a few limestone outcrops are to be found in the north of the vineyard.

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75
Q

Which are the Jura AOCs that produce Vin Jaune wines

A

AOC Cote du Jura, AOC Arbois, AOC Arbois Pupillin, AOC Etoile, AOC Château Chalon

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76
Q

What is a Macvin? What category of beverage does it fall into

A

The “Macvin du Jura” is a white, red or rosé liqueur wine. The red and rosé liqueur wines are made of musts from the Pinot Noir, Poulsard and Trousseau grape varieties.

The white liqueur wines are made of musts from the Chardonnay and Savagnin grape varieties

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77
Q

What is the style of wines produced in the AOC Etoile

A

Vin blanc ouillé/dry white, Vin Jaune, Vin De Paille, Mousseux/Sparkling

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78
Q

What is the grape used to produce a Chateau-Chalon wine?

A

Savagnin

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79
Q

What is the name of the indigenous tribe of Savoie?

A
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80
Q

In your own words, what have been the consequences of the avalanche of Mount Granier?

A

On the night of November 24 to 25, 1248, Mont Granier (1933 meters) located at the crossroads of the Grésivaudan valley, the Savoy valley and the Chambéry cluse partially collapsed, under heavy rainfall. This sliding forms a layer of marls over 32 kms to the east.

The avalanche will stop at the foot of the village of Myans where will be dedicated a virgin.

In the 18th century, the Chambériens began to grow vines on the scree of Mount Granier. It is on this site that are grown today the most famous wines of Savoie, Abymes and Apremont.

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81
Q

Give 2 white and 2 red grapes grown under Savoie AOC rules

A

Jacquère, Altesse, Roussanne, Chasselas, Gringet.

Mondeuse, Persan, Gamay, Pinot Noir,

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82
Q

Name the main Grape for the following AOCs:

Chignin

Chignin-Gergeron

Apremont

Arbin

Ayse

Roussette de Savoie

A

Jacquere

Roussanne

Jacquere

Mondeuse

Gringet

Altesse

83
Q

What is the largest cru of Savoie

A

Apremont (378ha)

84
Q

Give the name of a cru that produces exclusively red wine in Savoie.

A

Arbin or St Jean de la Porte

85
Q

Please explain what is a vermouth and how it relates to Savoie’s heritage?

A

Vermouth is required to be 75% wine which is typically from white grapes and the remaining portion is a blend of sugar or mistelle, botanicals and alcohol.

The blends of botanicals and the selection of wine differs according to the producer’s exacting (and closely guarded) recipe. Vermouth ranges from about 16–22% ABV.

In 1814, Joseph Chavasse, 24, settled near Chambery and approved the trade of confectioner there with his stepfather Joseph Salviani. Skilled in the conservation of fruit aromas and admiring the production of the monks of the Grande Chartreuse, he embarked on distillation.

In 1821, he was known in the region for the production of many medicinal plant liqueurs.

While traveling in Turin, he noticed that the Italians made a drink called “Vermout”. He then decides to create his own recipe.

In 1830, he moved to Chambéry, distilled and offered for sale his liqueurs and his Vermouth.

86
Q

In terms of surface of vineyard, where does the Rhone valley stand in France?

A

2nd after Languedoc

87
Q

Some « Dolias » were found in the southern Rhone. What does “dolia” mean and what is there link to the Rhone valley’s history?

A

A dolia is a large earthenware vase or vessel used in ancient Roman times for storage or transportation of goods. It’s similar to Kvevri which is widely used for wine farming in Georgia to this day.

The amphoras, which were made on site, were used to transport wines and fish sauces. These discoveries - and other archaeological findings from a very old study - have confirmed that the Côtes du Rhône vineyard is amongst the oldest in France.

88
Q

Is the Syrah/Shiraz grape from the Rhone valley or from the city of Shiraz in Iran?

A

The names Syrah and Shiraz are often used interchangeably.

The definitive answer came in 1998 when DNA testing was carried out on the local vines to pinpoint their origin. “Testing was done by two different labs,” he continued. “And it was really a surprise to find out that Syrah is a natural spontaneous crossing between two local vines from this area.”

So wherever the name came from, it seems there’s no genetic connection between Syrah grapes and the wines of ancient Shiraz.

89
Q

Why is Avignon named the Pope City

A

In 1309 the Pope moved the papal court to Avignon to break with Rome and its influence.

Avignon of course is where Chateauneuf du Pape is located, which allowed the pope to continue his interest in wine and vineyards.

90
Q

He was a winemaker from Châteauneuf-du-Pape and is responsible for the creation of the wine AOCs in France. He is…

A

Pierre Baron le Roy

91
Q

Please state the levels of appellation of the Rhone Valley.

A

Côtes du Rhône

Côtes du Rhône Villages

Côtes du Rhône Villages + communaux

Crus

92
Q

Which are the cru-level appellations of the northern Rhone that are allowed to produce white and red wines?

A

Saint-Joseph, Crozes-Hermitage, Hermitage

93
Q

Which are the grapes of Châteauneuf-du-Pape?

A

13 grape varieties are authorized by the decree of the AOC Châteauneuf du Pape: 8 red grape varieties (grenache noir, syrah, mourvèdre, cinsault, counoise, muscardin, vaccarèse and terret) and 5 white grape varieties (roussanne, clairette, bourboulenc, picpoul and picardan ).

94
Q

What do these appellations produce: Red, White, Rose, Sweet, Sparkling

Saint Joseph

Gigondas

Beaume de Venise

Saint Peray

Tavel

Lirac

Rasteau

Hermitage

A

Saint Joseph: Red And White

Gigondas: Red and Rose

Beaume de Venise: Red Wine

Saint Peray: White and Sparkling

Tavel: Rose

Lirac: Red, White, Rose

Rasteau: Red, Sweet Wine

Hermitage: Red white sweet

95
Q

State two soil types of Chateauneuf-du-Pape

A

Sand and rolled pebbles

96
Q

What is the % of French rosé wine that are from Provence?

A

At AOC level, 40%

97
Q

What is the Greek name of Marseilles?

A

Massilia

98
Q

State 5 different wine AOCs within Provence

A
  • Côte de Provence
  • Baux de Provence
  • Coteaux d’Aix
  • Bandol
  • Cassis
  • Palette
  • Bellet
  • Pierrevert
  • Côte de Provence Saint Victoire
  • Côte de Provence Frejus
  • Côte de Provence La londe
  • Côte de Provence Pierrefeu
  • Coteaux Varois en Provence
99
Q

Which is the Provence AOC that produces a majority of white wines?

A

Cassis

100
Q

Which is Bandol red wines’ main grape variety?

A

Mourvedre

101
Q

Which is Provence’s warmest AOC

A

Baux de Provence

102
Q

Which French political figure is from Corsica

A

Napoléon Bonaparte / Napoléon I

103
Q

When did Corsica became French

A

1768

104
Q

State 2 indigenous red and 2 white varieties of Corsica

A

White grape

Red Grape

Bianco gentile, Barbarossa, Biancone, Brustiano, Carcajolo Bianco, Genovese, Paga Debbiti, Rossola Brandinca, Rossola Bianca, Riminese.

Nielluciu, Sciacarellu, Aleatico, Carcajolo Nera, Minustello, Morescola, Morescono, Montanaccia.

105
Q

What is the name of the IGP appellation of Corsica?

A

IGP de l’Ile de Beauté

106
Q

What is the particularity of AOC Muscat du Corse and AOC Coteaux du Cap Corse?

A

They share the same territory and grow the same grape.

107
Q

Which is Corsica dominant white grape variety?

A

Vermentino

108
Q

What is the « Nielluciu » ‘s origin and other name?

A

Sangiovese, from Tuscany

109
Q

In terms of production, the Loire valley is

A
  • 2nd in rosé wine production in France.
  • 1st in white wine production in France.
  • 2nd in sparkling wine production in France.
110
Q

What is the name of Malbec when grown Loire valley?

A

Cot

111
Q

Name 3 AOCs of the Pays Nantais area

A

AOC Muscadet

AOP Gros Plant du Pays Nantais

AOC Muscadet Coteaux de la Loire

AOP Coteaux d’Ancenis

AOC Muscadet de Sèvre et Maine

AOC Muscadet de Sèvre et Maine + Village

AOC Muscadet Cotes de Grandlieu

112
Q

Name a white grape of the Pays Nantais area.

A

Melon de Bourgogne and Gros Plant

113
Q

Explain the principle of “vin sur lies” in the Pays Nantais area.

A

The vinification of Muscadet sur lie finds its source in Nantes vineyards of the 20th century. Indeed, very attached to their family, the winemakers of the Nantes region kept the best barrel of their harvest - also called “Barrique de la Noce” - to celebrate major events. The “Barrel of the Wedding” was thus preserved without racking, which gave the wine a very special freshness as well as a full bouquet. Nowadays, Muscadet Sèvre and Muscadet Sèvre et Maine sur Lie have the distinction of acquiring a very light bead of natural carbon dioxide, while retaining the bouquet and freshness of yesteryear.

Extended maturation on the lees until bottling - not before 1st april of the second year following harvest for Pallet, 1st November the second year following harvest for Gorges and Clisson.

114
Q

What is the red grape of Fiefs Vendéens AOC that is also found in Fronton?

A

Negrette

115
Q

Which is the main white grape of the Anjou area?

A

Chenin Blanc

116
Q

Explain the difference between White Anjou and Black Anjou and how it impacts wine production in Anjou.

A

The appellation area includes 2 distinct regions:

  • L’Anjou Noir, on dark and shale soils (South-Eastern border of the Armorican massif)
  • L’Anjou Blanc, very small in area, on white soil resulting from the alteration of chalk (tuffeau) at the southwest end of the Paris basin.

Special features: the white wines come from a predominantly shale soil. They are dry or sometimes semi-dry. The residual sugar content must be less than 3g / l, but it can be increased to 8g / l if the natural acidity is very high.

117
Q

Which is the main grape of the following AOCs.

Coteaux de l’Aubance

Cabernet d’Anjou

Bonnezeaux

Savennieres

Anjou-Villages-Brissac

Saumur-Puy-Notre-Dame

A

Coteaux de l’Aubance: Chenin Blanc

Cabernet d’Anjou: cabernets

Bonnezeaux: Chenin Blanc

Savennieres: Chenin Blanc

Anjou-Villages-Brissac: Cab Franc

Saumur-Puy-Notre-Dame: Cab Franc

118
Q

What is the name of Cabernet France when grown Loire Valley?

A

Breton

119
Q

What are the styles of wine that are produced under AOC Saumur?

A

Saumur rouge, Saumur rosé, Saumur blanc, Saumur Fines Bulles

120
Q

What are the different soil types of Chinon

A

Three main types of soil:

  • The terraces on the edge of Vienne River composed of gravel and sand;
  • the hills and mounds made of yellow tufa;
  • the plateaus and mounds made of clay with flint and sand.
121
Q

What is the main white grape of AOC Cheverny?

A

Sauvignon Blanc or Chardonnay

122
Q

What are the three terroirs of Sancerre

A

There are 3 well-differentiated areas:

  • to the west “The white earths” which represent 40% of the vineyard, are the highest hills, clay-limestone, they produce full-bodied and robust wines.
  • Located between “Les Terres Blanches” and the Piton de Sancerres, “Les caillotes” consist of small hills and very stony nipples, very limestone and give fine, light and fruity wines, they represent 40% of the vineyard.
  • Finally, in the east, the stony soils rich in flint produce fleshy wines with good resistance to the characteristic bouquet.
123
Q

What are the grapes of Pouilly-Fumé and Pouilly-sur-Loire AOCs?

A

Pouilly-Fumé : Sauvignon Blanc

Pouilly-sur-Loire : Chasselas

124
Q

What are the wine styles one may produce under AOC Vouvray rules?

A

Dry, Off-dry, Moelleux, Fines-bulles

125
Q

Languedoc History

A

The Romans commenced viticulture throughout the whole of the Narbonne region.

But it was the extraordinary development of the monasteries and abbeys that was to herald the golden age of the Languedoc vineyards.

During the first millennium, Languedoc wines were generally obtained by the method of passerillage. Between 1660 and 1681, the Canal du Midi is dug which will contribute to the popularity of the wines of the region.

The winemakers took advantage of the shortage of wines which was the consequence of the particularly harsh winter of 1709 which decimated a large part of the French vineyards.

The arrival of the railway in 1855 would transform the region into the world’s largest vineyard.

126
Q

Languedoc Location, Area, Production, Climate

A

Location :

  • North border: final foothills of the Massif Central
  • East border: River Rhône
  • South border: The Mediterranean & the Pyrenees
  • The vineyard covers 4 departements: Aude, Hérault ,Gard ,Pyrénées

Area: 246 000 ha (36 % of France’s vines)

  • 70,000 hectares of AOP
  • 130,000 hectares of IGP vines

Production: 12 Million hl not including eaux de vie

The Languedoc-Roussillon area is the largest contiguous vineyard in the world with 226 000 hectares of which 200 000 are cultivated as AOP and IGP. With 320 days of sunshine per year, this is an ideal location for viticulture, which has been in the area for 28 centuries. Languedoc-Roussillon produces 2000 million bottles on average per year which is 1/3 of all French wine production.

  • 3 757 caves particulières
  • 343 caves coopératives
  • 150 maisons de négoces
127
Q

What is the name given to wild and undomesticated vines?

A

Vitis Sylvestris

Vitis Vinifera

128
Q

Languedoc Roussillon Organic Wines

A

Languedoc Roussillon is also the first viticultural region in France for Organic wine growing in both area and number of producers. 32 % of wine produced from organic agriculture come from LanguedocRoussillon and represent a dynamic factor for expansion. With the new region, Occitanie has 5176 producers for 68 565 ha of land that is either certified or converting to organic

129
Q

Please explain the role of Christianity in the spread of viticulture and winemaking in Europe.

A

After the fall of Roman Empire, Europe fell into dark ages. Constant warfare, starvation and

famines greatly reduced production of wine across the continent.

The only constant producer of wine was Catholic Church (most notably orders Benedictine,

Cistercians, Carthusians, Carmelites, and the Templars), which preserved wine as one of the

main ingredients for their religious ceremonies.

The Church was also the only stable social structure; grape growing and winemaking technology, essential for the Mass, were preserved.

All classes of people in regions of Southern Europe enjoyed the wine as an important part of daily diet, mostly because clean water was unavailable and difficult to procure. Northern countries imported wine from the south, and after increased hostilities with French in 12th century, England started importing mass quantities of wine from Portugal and Germany.

There are numerous examples of the link between Kings or Popes and wine, here are a few: Charlemagne, unifier of the Kingdom of the Franks (771), was devoted to the wine trade. The famous Corton Charlemagne vineyard he owned in Burgundy is testimony to the Crown’s interest in wine. In AD 817 in Germany, vineyards at the Abbey of Lorsch and the Monastery of Fulda were managed by the monks (Amaral, 1994: 58). Charlemagne’s son, Louis the Pious, heir to the wine growing regions along the Rhine (Treaty of Verdun 843), continued his father’s work and actively supported wine growing at these monasteries. He was buried at the Monastery of Lorsch, which was the great wine growing center of its day. In 1305 the Cardinal’s elected Bertrand de Goth the Pope. He was renamed Clement V, which is where the Bordeaux property took its historic name.

130
Q

Which country is considered to be the entry point of viticulture in today’s Europe?

A

Grèce

131
Q

Please summarize the events that lead to the birth of Champagne.

A
  • Romans established vineyards in the region.
  • French kings and queens were crowned in Reims which led to the local wines being recognized.
  • The early wine of the Champagne region was a pale, pinkish wine made from Pinot Noir as the Champenois were envious of the red wine made by their Burgundian neighbors to the south and sought to produce wines of equal acclaim.
  • Eventually their attention moved to produce white wines in an attempt to distinguish themselves from their Burgundian rivals.
  • Throughout the 16th and early 17th century, Champenois winemakers tried to produce the best “white” wine they could from red wines grapes though the results were often not white at all but ranged from greyish color to a shade of pink known as « oeil de perdrix » or « partridge eye ».
  • A Benedictine monk named Dom Pierre Perignon from the Abbey of Hautvillers perfected his techniques the Champenois would be able to truly make white wine from red grapes.
  • In Dom Pérignon’s mind, red grapes like Pinot noir were less likely to become “volatile” in the spring and produce bubbles as the white grapes sometimes did. The presence of bubbles in his wines was considered a fault and Dom Pérignon set out to develop precise techniques to limit the likelihood of this fault occurring. Also, Dom Pérignon knew that the skins imparted different flavoring and coarser textures than he wanted in his high-quality wines. His emphasis on limiting skin contact helped the Abbey of Hautvillers to produce truly white wine from red wine grapes.
  • As a wealthy and powerful nation with limited winemaking resources, England had a marked influence on the development of sparkling Champagne. Non-sparkling Champagne became popular in London society. Wine was often transported to England in wooden wine barrels and merchant houses would then bottle the wine for sale.
  • During the cold winters of the Champagne region, temperatures would drop so low that the fermentation process was prematurely halted, leaving some residual sugar and dormant yeast. When the wine was shipped to and bottled in England, the fermentation process would resume when the weather warmed and the cork-stoppered wine would begin to build pressure from carbon dioxide gas. When the wine was opened, it would be bubbly.
  • In 1662, the English scientist Christopher Merret presented a paper detailing how the presence of sugar in a wine led to it eventually sparkling, and that nearly any wine could be made to sparkle by adding sugar to a wine before bottling it. This is one of the first known accounts of understanding the process of sparkling wine and suggests that British merchants were producing “sparkling Champagne” even before the French Champenois were deliberately making it.
  • Following the death of Louis XIV in 1715, his nephew Philippe II, Duke of Orléans became the Regent of France. The Duke of Orléans enjoyed the sparkling version of Champagne. This sparked a craze in Paris as restaurants and fashionable society sought to emulate the Duke’s tastes for the bubbling wine. Champenois winemakers began to switch their business from making still wines to sparkling in order to capitalize on this craze.
132
Q

Give the name of two wine-related famous Burgundian monastery

A

Abbaye de Citeaux

Abbaye de Cluny

133
Q

Where is the monk Dom Pierre Pérignon buried?

A

Abbey Hautvilliers

134
Q

What role did the Etruscans play for Italy’s viticulture?

A

The Etruscan civilisation is the modern name given to a civilization of ancient Italy in the area corresponding roughly to Tuscany.

The Etruscans founded the wine industry of modern-day Tuscany and were incredibly ahead of their time when it came to winemaking technology.

The Etruscans took the grapevine introduced by the Greeks, cultivated it into highly desirable wines, and considerably improved on winemaking.

At first it may seem irrelevant to think about people from 2,500 years ago trading and making wine. However, trading wine allowed a more important trade to take place: the trade of culture.

As Etruscans brought their wine from Central Italy along the coast of Gaule and beyond, they also encouraged a development for a taste for wine among these people. A taste for wine meant that different cultures began growing and producing their own varieties of grapes and thus also engaging in the wine and culture trade. As distinguished by its unique language and its ingenuity in the daily life, this civilization last until its assimilation into the Roman Republic, beginning in 265 BC with the Roman–Etruscan Wars.

135
Q

What role did the British play for Portugal’s viticulture?

A

The climatic condition in England of a cool weather country has made the country unfavorable for viticulture, making the country a ready market for imported wines; its proximity to France, made French wines a natural source. At times the supply was threatened by political and military conflicts between the English and French crowns. New sources had to be found such as the wines of Portugal.

Portugal’s long-standing relationship with England has always been founded on the principle of protecting each country’s political and economic interests with regard to its neighbors. The marriage in 1387 of King John I of Portugal to Philippa of Lancaster, daughter of John of Gaunt, first Duke of Lancaster (England), sealed the Anglo- Portuguese Alliance.

Prior to this, the relationship had involved logistical help, such as the provision of crossbows which ensured Portugal’s decisive victory in the Battle of Aljubarrota (against the Crown of Castile) in 1385, formalized by the Treaty of Windsor in 1386. Before this new phase of treaty making, Bordeaux wine dominated the English market.

The 1386 Treaty of Windsor gave rise to much trade in wine from the cool north west of Portugal to England, exported out of the port of Viana do Castelo (in the Vinho Verde country of today) – mostly, light, high-acid red wine. Much wine was also exported from the Lisbon area.

Over the ensuing centuries, whenever England was in conflict with other European powers (most notably France), Portugal and its many vineyards were there to fill in the gap caused by the disruption of trade.

As per the terms of the Treaty of Windsor, each country gave the merchants of the order the right to reside in its territory and trade on equal terms, this allowed, early in the 17th century, English wine traders to settle in Portugal and wine was one of the beneficiaries.

After the River Lima silted up at Viana do Castelo, this foreign trading colony became concentrated around Porto (Oporto) and its twin city of Gaia across the Douro.

From 1580 to 1640, King Philip II of Spain invaded Portugal and became under Spanish rule and its interests subordinated to those of Spain.

The influence and power of the foreign traders settled in Portugal increased hugely in the mid-17th century as they contributed to the Portuguese revolt and subsequently its full independence in 1668. Notably, Portugal had to sign the Treaty of Westminster in 1654, conceded important privileges to the English merchants. The wine trade grew considerably due to a preferential duty and Oporto soon became the main export center, with British merchants using their advantages as a stimulus.

While the English wine market was lucrative, the relationship was essentially monopolistic with the vast majority of control in the hands of the English wine merchants. Portuguese growers and wine producers had little other avenues for trade with other countries and thus prices were largely dictated by the English.

The great change in Great Britain’s trade with Portugal followed the Methuen commercial treaty of December 1703.

By 1717, Portuguese wines accounted for more than 66% of all wine imported into England, while French wines imports shrank to a mere 4%.

In 1678, English wine merchants started to sail upstream on the Douro river in search of finer wines to ship back to England. The merchants penetrated the hot, isolated vineyards on the steep banks of the Douro beyond the Marão mountains.

They arrived in a monastery in the town of Lamego where they came across an abbot who was producing a style of wine that the merchants had never encountered before.

They discovered that the wine of the vineyards was originally an unfortified dry, mostly red wine but by the mid-XVI century alcohol was being added.

136
Q

Who founded the vineyard in the Priorat region and when

A

The history of the Priorat wines is one of the few that didn’t start with the Phoenicians nor with the Greeks as vines were introduced in 1163 by the monks of the Carthusian monastery of Saint Bruno in Provence and founded the monastery of Scala Dei.

137
Q

These are key dates in relation to the history of French wine regions. Please give, in a few words, details on these dates

  • 1936
  • 1855
  • 1861
  • 2015
A
  • 1936: French wine AOCs were decreed on May 15th
  • 1855: Bordeaux Classification at the request of Napoleon III ahaead of the Universal Exposition of Paris.
  • 1861 : First Phylloxera hit
  • 2015: Champagne ‘s cellars and vineyards were classified Unesco sites
138
Q

When was the European Union created and how did it impact wine regulations?

A

In 1986. As a result, countries had to match their wine regulations which, being a slow process, would lead to the AOP/DOP appellations.

139
Q

How many French AOCs were decreed on May 15th, 1936? Please give the AOCs.

A

6, Arbois, Tavel, Cognac, Cassis, Monbazillac, and Châteauneuf-du-Pape.

140
Q

Give name of the levels of wine regulations in France.

A

Vin de France

IGP

AOP

141
Q

Explain the difference between a Bordeaux Grand Cru and a Burgundy Grand Cru.

A

A Bordeaux GC is based on the 1855 classification where estates and Chateaux were classified based on their market value and reputation.

A Burgundy GC is based on the land.

142
Q

Explain the difference between a DOC wine and a DOCG wine in Italy. Give two names of wine regions for each level of appellation

A

DOC is the main tier of Italian wine classification, and covers almost every traditional Italian wine style. There are 333 individual DOC titles, each with a set of laws governing its viticultural zone, permitted grape varieties, wine style, maximum harvest yields, and aging requirements.

DOCG is the highest quality level. The DOCG designation was created in 1980 in response to criticisms that there were too many DOCs and their quality was variable. DOCG wines, in contrast, were to be truly the best of what Italian wines could offer.

The practical difference between DOC and DOCG is one of quality: DOC and DOCG wines are both wines with a designation of origin, but DOCG wines have an additional “garantita,” or guarantee, by the Italian government to be wines of especially high quality. Each DOCG labeled wine must pass a wine quality tasting panel, while DOC wines must merely be grown and made in accordance with the rules of the appellation.

All DOCG wines and some DOC wines will have a paper band containing a serial number that covers the cork or wraps around the neck of the wine bottle.

143
Q

Which are the two Spanish DOCa

A

Rioja and Piorat

144
Q

What is the name given to the American wine regions

A

AVA – American Viticultural Areas

145
Q

Rank these countries in chronological order based on the creation of their wine regulation system.

France, Spain, Portugal, Greece, United States, Italy

A

France – 2 (1936)

Spain – 1 (1932)

Portugal – 6 (1986)

Greece – 4 (1969 – 1970)

Italy - 3 (1963)

USA – 5 (1980)

146
Q

AOC Languedoc

A
  • Red, White, Rose - just red and rose for the villages
  • AKA Coteaux Languedoc: changed in 2012– spans from Fitou to Costal de Nîmes
  • There are Languedoc Crus on the regional level – La Clape, Carbieres, Gres de Montpellier are cru regional
  • 2 sub regions – Languedoc and Rousillon for wine, but administratively it is the same
  • No concept of premiere cru or grand cru for languedoc
147
Q

Languedoc Reputation and IGP system

A
  • The wine produced in IGP and that produced in AOC are clearly separated and delineated
    • There is a lot of wine produced in IGP
    • After WWII for 30 years- this was the region made low end wines – the quality was lower and they were renound for their entry level wines
    • In the 80s there was a renaissance in Languedoc – several wine makers and estates lead the charge
    • Domain de Daumas Gassac -one of the most resound wineries
    • Grange des Peres –
    • Mas Jullien – one of the top wine makers
  • The region has AOC system but the system is seen as archaic by the winemakers – as a result 3/4s of the wine produced in the region is IGP
    • The IGP pays d’oc
    • IGP sud de France
    • There are a lot of young wine makers who go to the region for the cheap land and eschew the AOC system so they can do their own thing
  • This region has a bad reputation and it can be hard to sell these wine in restaurants etc.
  • The region has over 30 appelations- there is no real typicity the wine
    • There are a lot of grape varieties
    • No clear identity and makes it hard to understand the region
    • You are on the crossroads of different wine regions meaning lots of grape varieties
148
Q

AOC Minervois

A
  • More silky and refined than corbiere – but a subtle difference
  • Close to Corbières, on the North bank of the Aud
  • Has a good reputation for producing quality wines
  • Carillon and Grenache
  • Subtler more delicate wines due to cooler northern climates and the Cévennes mountains
  • Wines will be lighter and more delicate
  • Clos d’Ora – Gerard Bertrand – he is an ex rugby player- his vineyards are all organic
  • There are crus in this region – Minervois La Liviniere
    • This is a microclimate in the AOC
    • Liviniere is a village in the area – center of the AOC
  • VDN: Muscat de Saint Jean de Minervois
    • Naturally sweet wine
149
Q

AOC Fitou

A

Colors: Red only

Grape varieties: Main grapes: Carignan, Grenache

With some: Syrah, Mourvèdre

Area: 2500 ha Yield: 45 hl/ha Production: 90 000 hl

Location: Fitou appelation covers two distinct zones: Fitou des Hautes-Corbières (4 communes) and Fitou Maritime (5 communes

    • Great potential that hasn’t been realized
      • Hilly from proximity to the Pyrenees and close to the sea at the same time
      • Forgotten and underestimated AOC
      • Dominated by coops and independent wine makers are few and far between
      • Les Milles Vignes -blend of Grenache and Carillon – Valerie Guerin
        • They also have a white but can’t be in Fitou – IGP Langedoc
      • The region has a lot of potential with excellent conditions for winemaking but it is has not been realized
150
Q

AOC Corbieres

A
  • surrounds fitou and is much more well known
    • Can do red, white and rose – but majority are red
    • 13000 hec
    • Mostly made with Carillon
    • Deep, character, high quality, a lot of soul – based on a blend
    • Maxime Magnon – boosting the reputation of the region- he’s young aspiring and hailed as the other good wine of langedoc
    • Corbières Boutenac – this is the corbiere Cru
      • In theory the CB there will be a different ratio in the blend and some grape varieties will be hand harvested
    • Crus: Boutenac – very heart of the appelation
    • Can have Corbières and Corbières Boutenac
    • 2 dominant winds sweep across the region: Le Cers (westerly) and the moist sea breeze.
    • The contrasts of soil and climate that are found in AOC Corbières has led growers to distinguish eleven natural soil types.
      *
151
Q

Limoux - Languedoc

A
  • Limoux
    • There are interesting sparkling wines – 11-14 in the document all the details about the AOCs
    • AOC Limoux for still wines
    • A lot of grape varieties – Marzac – used in Gaillac AOC – Pinot Noir, Syrah, Grenache, Carillon – very diverse wine
    • Whites, sparkling, Rose and Red
    • Sparkling wines are the most important part of the appelation
    • AOC Blanquette de Limoux – this is the ancestral method
      • One fermentation and then keep the gas in the bottle
      • Cheaper with a more festive charecter
    • AOC Crémant de Limoux – Traditional method
    • This region has been making sparkling wines long before champagne did – started in the 12th century – doing it intentionally
    • Could be the cradle of the ancestral method
    • Domaine
    • Toques et clochers – buzzy wine – names rows of vines after celebrities
152
Q

Saint Chinian

A
  • AOC Saint Chinian: to the north of Minervois
  • Red: Grenache, Syrah, Mourvèdre, Carignan, Cinsault, Lladoner Pelut.
  • White: Grenache blanc, Marsanne, Roussanne & Rolle (vermentino)
    • There are mountain range Cévennes and also have the effects of the Mediterranean
    • Doesn’t have a huge reputation but:
      • La Madura – David Biraut’s wife- a couple that were originally in bordeaux but the moved and this is evocative of the region
      • You can detect the bordeaux influence – Grand Vin on the label
      • 2005 the region added white as an option – mean that the appelation is evolving and the AOC is doing things to draw wine makers into the AOC system
      • The winemakers create and promote the reputation of the region, not the AOC system like in so many other regions
153
Q

AOC Faugere

A
  • AOC Faugere
    • Unitque style: finer and more elegant
    • Jean Michel Alquier – the pope of Faugeres
    • The most delicate and refined in languedoc – silky texture due to the soil
    • Natural wine: Domaine Leon Barral – breed pigs – noir de bigorre
    • Whites, and reds – rose authorized but not seen
    • Red: Grenache, Syrah, Mourvèdre, Lledoner Pellut
    • White: Roussanne, Marsanne, Grenache blanc & Vermentino
154
Q

AOC Clairette Du Languedoc

A
  • On the end of languedoc
  • Clairette de bellegarde- dry wines only
    • Surrounded by AOC Costières de Nîmes
    • Almost Rhône and both regions can claim it
  • Clairette du languedoc – La Croix Chantal – dry and fortified wines authorized – that is what the appelation is known for
  • Costières de Nîmes – domaine d’espanet
  • Or Ange – new wine for the region
  • Colors and grape varieties: White 100% clairette, dry white wine and Vin de Liqueur
  • Location: Several Terroirs mainly composed of quartz pebbles, flint and limestone agglomerated by a clay-sand matrix. This soil is typical of the Quaternary era and is called Terraces Villafranchiennes. It touches the schist in the north.
  • Area: 100 ha
155
Q

AOC Pic Saint-Loup

A
  • Colors: Red et rosé
  • Grape varieties:
    • Red: Syrah, Grenache, Mourvèdre. A blend of at least two main grape varieties is compulsory.
    • Rosés : Syrah, Grenache, Cinsault (30% min)
    • Producers: 53, including 3 cooperatives
    • Location: 30 kms in land, between the Cevennes mountains and the Mediterranean. The area sees the largest amount of rain in the Languedoc area.
    • Area: 1500 ha
    • 1955: VDQS 1994: Included in the AOC Coteaux du Languedoc 2001: The AOC application is submitted to the INAO. January 2017: AOC Pic Saint Loup
      • Mountain called Pic Saint Loup
      • In the Cévennes mountains – higher altitudes, cooler climates, and has more rain fall than anywhere else in Languedoc
      • No longer Mediterranean climate
      • The wines are going to be finer, easier to drink, and refreshing
      • Became an independent AOC in 2017
      • Wine Makers: Domaine Foulaquier, Domaine Ermitage, Christophe Peyrus
      • Young and aspiring appellation with a lot of young wine makers
156
Q

AOC Terrasses du Larzac

A
  • AOC Terrasses du Larzac
    • Established as an AOC 2014, but they had been working towards it for a long time
    • Young and aspiring but even better than Pic Sainte Loup
    • Higher in altitude than PSL and further in land
    • Larzac is a region where there are a lot of plains and pastures – a semi desert
    • Poor soil with rocky soils
    • A lot of really good wine makers
    • Olivier Julien an up and coming wine maker with a big reputation in the region
    • Domaine Pas de l’escalette
      • Spoke about it when we were in Loire
      • Julien Zernott was one of the wine makers that came in and helped keep that estate alive
    • Domaine de Montcalmes
    • Domaine d’Aupilhac
    • Clos Maïa- Geraldine Laval – super wines – studied with Olvier Julienns
    • Domaine les Vins Oublies – Jean Baptiste Granier
    • Vincent Guizard
    • A lot of really amazing wineries, with great wines
157
Q

Roussillon

A
  • The zone around Perpignan is called Roussillon
  • There is a big difference between the styles and identity of Languedoc and Rousillon Wines
  • Rousillon
    • Called Pays Cathares – connected to the knights and defense against the Moores
    • Close to the Pyrenees and the Spanish border
    • Rousillon is the home of foritified wine
      • Discovered in 1285
      • Arnau de Vilanova – doctor based in Spain but worked for the French court as a medical advisor
      • The vast majority – about 90% of French fortified wine are from this region
    • Grenache – all 3 colors of the grape are featured in the region and used in both fortified and dry wine
    • There are a variety of soils in the region
    • Climate Dry summer season and a rainy period in autumn and spring. Many winds blow across the region, one day out of three: their names - Tramontane, Narbonés, sea breeze and Spanish Wind
  • Area Around 24300 ha in 2018
158
Q

Roussillon History

A

History In the 7th and 8th century BC, Greek Corinthian sailors, who were expert merchants, carried out many trades and regularly collected supplies of iron in the Pyrenees. The bays of the rocky coast served as anchorage and Mount Canigou guided them. During their temporary settlement, they planted vineyards. The writings of Pliny the Elder (first century AD) confirm that vines were indeed present on the foothills of the Pyrenees close to the ocean. Arnau de Vilanova (physician, theologian, chemist and astrologer in the thirteenth century) invented the combination of the ‘juice of the vine and spirit of wine’ and made the first fortified wines in 1285. The vineyards of the Pyrenees Orientales department produce 90% of the fortified wines of France

159
Q

Roussillon Grape Varieties

A
  • A. Fortified wines
    • Grenache: grape variety of Spanish origin.
    • Macabeu or Macabeo: grape variety of Catalan origin which is important for the production of fortified wines.
    • Malvoisie: also called Tourbat du Roussillon and again of Catalan origin.
    • Muscat à petits grains: often called Muscat blanc or Muscat de Rivesaltes.
  • Red wines Must be made using at least three grapes varieties.
    • Carignan: Excellent grape variety which gives quality wines when cropped at low yeild. Old vines are exceptional. It is also very well suited to carbonic maceration.
    • Grenache noir and Lardonner pelut: provides alcohol strength, fruitiness and suppleness
    • Cinsault: early ripening medium vigor vine. Mainly used for the production of rosé wines.
    • Syrah: has an excellent reputation for adding a final touch of fragrance to wines. Pepper and violet notes.
    • Mourvedre: originally from the Catalan coast. Almost died out completely. Deep colored wine, with great structure. It can be harsh in youth, becoming excellent over time. This is a grape variety of very high quality.
160
Q

IGP Côtes Catalanes – Rousillon

A
  • IGP Côtes Catalanes – Rousillon
    • This IGP is of very good quality with a strong identity and a lot of good wine makers
    • Only dry wines, but all 3 colors and only still wines
    • Covers all of the Rousillon – in the Pyrenees Orientales dept.
    • Typical, locals and international grapes found in the region
    • This area is a mix of influences from Spain, Rhône, and Provence
    • A lot of the grape varieties are from Spain: Macabeau is a Spanish grape variety
    • Carillon and Grenache are also Spanish Origon
    • Carillon is very rustic – and can be very volatile – makes profound wines with a lot of character
    • Grenache is a typically southern grape
    • Macabeu – very rich wines with a lot of tension – similar to Savennières
    • Olivier Pithons – not the same as the Pithons in the Loire valley
      • Leading wine maker of the region
    • Le Roc des Anges
      • A favorite of cléments – very pure and very fine with a lot of character and is symbolic of Rousillon wines in general
      • Very pure with character
161
Q

AOC Cotes Roussillon

A
  • AOC Côtes du Roussillon
    • Compared to IGP Côtes Catalanes: The same wine makers, but will have different grape varieties
    • More regulated in terms of grape variety
    • All of the names we talked about in IGP will operate in the IGP and AOC
  • AOC côtes du Roussillon Villages
    • Red Only
    • More precise
    • Each village will correspond to a different soil types
  • Area: 6000 ha Yield: 50 hl/ha
  • Food & wine pairing:
    • Nice-style stuffed sardines with Côtes du Roussillon white 2017
    • Couscous salad and lamb meatballs with red Côtes du Roussillon red 2016
162
Q

AOC Collioure

A
  • AOC Collioure
    • Only dry wine – all 3 colors
    • On the border of Spain
    • Mediterranean and hot climate – with a lot of wind
    • Dry white – very pure, very fine, with a lot of salinity
    • Pair with salty fish – anchovies, sardines and maquerel are all local – this will be a fusion pairing
    • Roses – they are similar to Provence – fine and clear, but with a little bit more and can pair with charcuterie, something a little spicey, raw meats
    • Red wines: similar to those from Bandol with power, generous, rustic and fresh due to the sea
    • domaine de la rectorie
    • Domaine la tour vieille- cléments favorite
    • Coume del Mas – Frederique Gare – represented by Florence Biraud
    • Bruno duchene- Natural wine
  • Colors: Red (75%) rosé and white (since 2003)
  • Grape varieties:
    • Red: Grenache, Syrah, Mourvèdre, Carignan, Cinsault.
    • White: Grenache blanc and Grenache gris (must make up 70 % of the blend together)
163
Q

VDN Wines Roussillon

A

Definition: ‘vins’ because they are made only from fresh grape juice ‘doux’ because a large proportion of the grape sugar is retained because of the fortification process ‘naturels’ because nothing is added to them for flavor.

The legislation determines the choice of noble grapes, their maximum specific yield (30 hl/ha), the minimum sugar content of the must before fortification (252 g/l of sugar) and the quantity of alcohol added during fermentation (5 to 10%). The wine must have an actual alcohol content of 15 to 18%. Fortification may take place simply with the grapes or by the addition of alcohol to wine.

Grape varieties Fortified wines with AOC status must be made from a choice of just four noble grapes: Grenache (Noir, gris and blanc) – Macabeu – Malvoisie (aka Tourbat) – Muscat à petits grains (aka Muscat of Alexandria). In addition to these noble varieties, a few additional grapes are permitted (maximum 10%), especially Carignan Noir

164
Q

17 Grand Crus Village of Champagne

A

Montagne de Reims:

Tours- sur-Marne , Verzenay , Verzy , Ambonnay , Ay , Bouzy , Louvois , Beaumont -sur-Vesle , Mailly-Champagne , Piusieulx , Sillery.

Côte des Blancs:

Avize , Chouilly , Cramant , Le Mesnil-sur-Oger , Oger , Oiry

165
Q

What are the six (6) red grapes varieties allowed in the AOC Bordeaux?

A

Cabernet Sauvignon - Cabernet Franc - Merlot - Malbec - Petit Verdot - Carmenere

166
Q

Please explain the principle of “En primeur” in Bordeaux.

A

This is a tradition typical of the Bordeaux region. It is carried out in the spring following the harvest and is carried out between the owners and traders of the place through Bordeaux brokers. The role of the latter is to ensure negotiations between production and buyers, that is to say the traders. This type of sale is reserved for the best Bordeaux wines, subject to all speculation. It’s good to know that the merchants *, through the brokers, buy almost 90% of the great wines. This purchase is evidenced by a brokerage slip. After this transaction, the wine remains under the responsibility of the seller, who keeps it and raises it on the property until bottling, about 18 months later. Thus, the wines of the 2011 vintage, sold for the first time in 2012, will be delivered from the first half of 2014, at the time of bottling, after payment of VAT.

167
Q

In your own words, give a meaning to “garage wine” and give one example of a garage wine in Bordeaux.

A

The expression garage wine was created in the early 90s in Saint-Émilion. It designates a confidential vintage, produced in very small quantities, and of very good quality. The fact that this type of vintage traditionally comes from a garage (or a very simple infrastructure) rather than a winery is at the origin of their name. It was in 1979 that the ancestor of garage wines was born with Jacques Thienpont and his Château Le Pin, in Pomerol. He then produced a rare wine from his two hectares of Merlot. The name is not there but the philosophy already exists. A cuvée which will obtain a deserved recognition and will help the expansion of the vineyard which now consists of seven plots spread over 2.7 hectares.

168
Q

Please state five (5) AOCs of Bordeaux that are allowed to produce sweet wines?

A

Cérons - Loupiac - Sauternes - barsac - Cadillac - Bordeaux - Graves Supérieures - Bordeaux Supérieur - Sainte Croix du Mont - Graves de Vayres - Sainte Foy Côtes de Bordeaux - Bordeaux Haut Benauge - Premieres Côtes de Bordeaux - Côtes de Bordeaux Saint Macaires - Francs Côtes de Bordeaux

169
Q

Who was the person who asked for the classification of Bordeaux wines? What was the occasion? How many levels of classifications are there?

A

Napoléon III ordered the creation of the Bordeaux classification ahead of the Universal Exposition in 1855. Wines from the Medoc (and rom Pessac) are classified on 5 levels Napoléon III ordonna la création du classement de Bordeaux avant l’Exposition Universelle de 1855. Les vins du Médoc (et de Pessac) sont classés sur 5 niveaux.

170
Q

When was Château Mouton-Rothschild included in the classification of Bordeaux wines?

A

1973

171
Q

Which are the first growth of the Medoc? Please state their full names and their AOCS

A

Châteaux Latour - Pauillac

Château Lafite-Rothschild - Pauillac

Château Mouton-Rothschild - Pauillac

Château Margaux - Margaux

Château Haut-Brion- Pessac-Leognan

172
Q

Please complete this map with AOC names

A
  1. Blaye
  2. Pomerol
  3. Pauillac
  4. Médoc
  5. Saint-Emilion
  6. Haut-Médoc
  7. Pessac-Léognan
  8. Graves
  9. Barsac
  10. Sauternes
173
Q

True or False

AOC Graves Supérieures produces sweet white wines

AOC Pessac-Léognan produces only red wines

AOC Médoc is located south of AOC Haut-Médoc

Pétrus is a first growth of Médoc

AOC Crémant de Bordeaux Blanc allows red grapes

AOC Sauternes allows the production of dry white wines

AOC Cadillac is geographically located in Entre-deux-Mers

The Gironde is one of the two rivers of the Bordeaux region

A

True in Bold

AOC Graves Supérieures produces sweet white wines

AOC Pessac-Léognan produces only red wines

AOC Médoc is located south of AOC Haut-Médoc

Pétrus is a first growth of Médoc

AOC Crémant de Bordeaux Blanc allows red grapes

AOC Sauternes allows the production of dry white wines

AOC Cadillac is geographically located in Entre-deux-Mers

The Gironde is one of the two rivers of the Bordeaux region

174
Q

AOC Saint-Emilion has a classification on its own. Please state when it was established and how similar or different it is to the Medoc classification.

A

Classification of St-Emilion wines in 1955 revisable every 10 years.

The wines are classified into three levels -

Wines which are, in the official classification, located in the Premiers Grands Crus Classes and which have received the “A distinction” are commonly called Premiers grand crus Classes A.

  • Château Angélus - Promoted in 2012
  • Château Ausone
  • Château Cheval Blanc
  • Château Pavie - Promoted in 2012 - Premiers grands crus

Classes B The wines which are, in the official classification, located in the Premiers Grands Crus Classes and which have not received the “A distinction” are commonly called “B” (even if no distinction B officially exists). - Classified Grands Crus

175
Q

13) Two AOCs in the south-west share the same geographical area. Which ones are they? Which types of wines do they produce?

A

Madiran produces red wines, Pacheren du Vic-Bilh produces dry and sweet white wines

176
Q

Which are the two main grape varieties of AOC Jurançon?

A

Petit Manseng, Gros Manseng

177
Q

Please state three (3) AOCs located in the area of Bergerac.

A

Bergerac - Montravel - Montbazillac - Pecharmant - Rosette - Saussignac

178
Q

True or False

AOC Montravel produces only sweet white wines.

AOC Montbazillac produces only red wines.

AOC Madiran produces Malbec based wines

AOC Fronton produces only red wines

AOC Jurançon allows both noble rot and late harvest wines

AOC Sauternes and AOC Montbazillac allow the same grapes

Fer Servadou is the main grape variety in AOC Fronton

AOC Bergerac allows the production of Crémant wines

A

True in Bold

AOC Montravel produces only sweet white wines.

AOC Montbazillac produces only red wines.

AOC Madiran produces Malbec based wines

AOC Fronton produces only red wines

AOC Jurançon allows both noble rot and late harvest wines

AOC Sauternes and AOC Montbazillac allow the same grapes

Fer Servadou is the main grape variety in AOC Fronton

AOC Bergerac allows the production of Crémant wines

179
Q

Which is the main grape of AOC Cahors?

A

Malbec

180
Q

Please name three (3) white grape varieties allowed in AOC Gaillac

A

Mauzac - Loin de l’oeil - Duras - Braucol - Muscadelle - Sauvignon Blanc - Syrah - Gamay - Merlot - Cabernets

181
Q

Please explain the process of the “method Gaillacoise”

A

The ancestral method (also called “gaillacoise”) is the original method of making a sparkling wine. It consists in bottling the wine early, before the alcoholic fermentation of the must has ended. The fermentation therefore ends in the bottle. The foaming is done naturally. The level of residual sugars (between 10 and 80 grams) will determine the type of sparkling wine: Brut, semi-dry or sweet.

182
Q

What type of dish would you ideally pair with this wine?

Chateau Montus, Madiran 1995

A

Gamy meat, meat cooked in sauce, matured meat, fish with reduced fish stock

183
Q

Please name three (3) AOCs from the south west area that would ideally pair with this menu.

Fresh oysters

Wild Boar Stew

Confit Pink Grapefruit

A

Fresh oysters / Huîtres fraîches : Irouleguy Blanc, Jurancon Sec, Gaillac Blanc, Montbazillac Sec

Wild boar stew / Ragout de sanglier : Bergerac, Cahors, Madiran, Fronton, Marmandais

Confit pink grapefruit / Pamplemousse confit: Montbazillac, Jurançon, Gaillac Doux

184
Q

Please complete this map

A

1 : Madiran

2 : Pacherenc du Vic-Bilh

3 : Irouleguy

4: Gaillac
5: Cahors

185
Q

Please name three (3) grand crus of Gevrey-Chambertin.

A

Chambertin - Ruchottes Chambertin - Mazis Chambertin - Mazoyeres Chambertin - Latricieires Chambertin - Griotte Chambertin - Charmes Chambertin - Chambertin Clos de Bèze - Chapelle Chambertin

186
Q

Please name (six) 6 grand crus of Chablis.

A

Clos - Valmur - Vaudésir - Les Preuses, - Blanchots, - Bougros, - Les Grenouilles

187
Q

Who is responsible for the creation of the Clos de Vougeot

A

Cistercian Monks

188
Q

) What is the difference between a Grand Cru in Burgundy and a grand Cru in Bordeaux?

A

Burgundy classifies some of its climates into crus, premier crus and grand cru without considering who is working on them while Bordeaux classified in 1855 vineyards based on their market value and their reputation without considering their vineyards.

189
Q
A

Chablis – Côte de Nuits – Côte de Beaune – Côte Chalonnaise - Macônnais

190
Q

Please give the definition to the word “Climat” in Burgundy

A

A climat is a single-site vineyard in burgundy

191
Q

Which Burgundy AOCs allow the production of red, white and rosé wines?

A

Marsannay

Bourgogne Haute Côte de Nuits

Coteaux Bourguignons

Bourgogne

Bourgogne Coulange la Vineuse

Bourgogne Epineuil

Bourgogne Côte d’Auxerre

Macôn

192
Q

) Please give the definition of a “monopole” in Burgundy. Please give two (2) examples of /3 monopole in Burgundy

A

A monopoly is a vineyard that is managed by one winery. Ex: La Romanée, La Romanée-Conti, La Grande Rue, La Tache

193
Q

Who is the current manager of Domaine de la Romanée-Conti?

A

Aubert de Villaine

194
Q

In terms of grape selection, what is the main difference between AOC Morey-Saint-Denis and AOC Nuits-Saint-Georges?

A

Both authorize Pinot Noir for red wines For white wines, Morey Saint Denis authorizes chardonnay, Nuits Saint Georges Blanc is made with chardonnay or Pinot Blanc

195
Q

What would you pair with:

Château de Puligny-Montrachet, AOC Puligny-Montrachet 2010

A

White flesh fish

White meat

Crustaceous

Cheeses such as Brillat Savarin, Chaource, Camembert

196
Q

Please name three (3) AOCs from Burgundy that would ideally pair with this menu. /3 Please justify your choice

Carpaccio of Scallops

Bourguignon Beef

Camembert Cheese

A

Carpaccio of Scallops:Chablis / Saint Aubin / Macôn

Bourguignon Beef: Pommard, Gevrey Chambertin

Camembert Cheese: Meursault, Puligny-Montrachet, Nuits Saint Georges Blanc, Vougeot Blanc

197
Q

What are the grapes of the following AOCs?

AOC Saint- Bris

AOC Irancy

A
  • AOC Saint-Bris - Sauvignon Blanc

AOC Irancy - Pinot Noir / César

198
Q

Please name three (3) vessels into which a winemaker may mature its wine.

A

Oak Barrel / Fut de Chêne

Pros: Interaction with oxygen Oak aging will intensify color and soften tannin

Cons: Oak taints the wine Shelflife is short Difficult to clean

Stainless-steal vat

Pros:useful to homogenize production anaerobic and reductive, (which means there is no oxygen) so the wine’s aroma will be preserved.

Cons: Takes a lot of space Expensive to buy Prends beaucoup de place Equipement cher

Amphoras

Pro: . Neutral in terms of taste Allows controlled oxygenation of wines Hanging Lies Lightweight Very long service life

Con: very expensive and very small

199
Q

In your own words, what does “terroir” means?

A

Terroir is the combination of 5 elements that end up creating one unique produce. The Land, the raw material, the climate, the regulations applied to the area and the hand of the producer. Should you change any of those five elements, the final produce will be different

200
Q
A
201
Q
A
202
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Practice wine tests (4 decks)

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