GRAPES-GERMANY/ FRANCE

Question 1

GERMANY-RIESLING

Answer 1

RIESLING

• MOST W.P. GR VAR
• DIFFERENT FR REG TO REG/ EVEN FROM VIN TO VIN=DUE TO VARIATION IN CLIMATE & SOIL
• FLAV: DELICATE & FLORAL TO RICHER PEACHY F
• WINES: BONE DRY TO LUSCIOUSLY SWEET
• DRY STYLES OFTEN LABELLED: QUALITÄTSWEINE:
• RANGE FR L & FRUITY TO VERY CONCENT. & INTENSE
• MANY OF THE BEST ARE LABELLED: GROSSES GEWÄCHS GG

-NEARLY ALL W LABELLED AS PRÄDIKATSWEINE: WILL HAVE RESIDUAL SUGAR

• UP TO THE CATEGORY AUSLESE, ITS POSSIBLE FOR THESE W TO BE IN STYLE=DRY
• THE KEY TO UNDERSTANDING PRÄDIKATSWEINE IS TO THINK OF THEM AS AN INDICATOR OF STYLE

Question 2

GERMANY-MÜLLER THURGAU (RIVANER)

Answer 2

MÜLLER THURGAU (RIVANER) = CROSSING MADE IN 1880s RIESLING X MADELEINE ROYALE

• 2ND MOST W.P. WHITE GR VAR
• RIPENS EARLIER THAN RIESLING
• IT DOESN’T HAVE THE SAME H L OF ACIDITY & FLAV INTENSITY OF RIESLING
• CAN PROD: ATTRACTIVE FLORAL & FRUITY W BUT IN GERMANY IT RARELY PROD W OF HQ
• ITS NOW IN STEADY DECLINE AS THE MARKET FOR THE INEXP. MED-DRY/ MED-SWEET QUALITÄTSWEINE MADE FR THE VAR HAS DECLINED.

Question 3

GERMANY-SILVANER

Answer 3

• 3RD MOST W.P WHITE GR VAR
• MAINLY FOUND IN THOSE REGS WHERE IT HAS TRAD. BEEN STRONG: IN PART RHEINHESSEN & FRANKEN
• WINES: BOTH DRY & SWEET STYLES
• GIVES BOTH LESS ACIDIC & LESS OVERTLY FRUITY THAN RIESLING
• SOMETIMES EARTHY QUALITY
• ON THE RIGHT SITE CAPABLE OF PROD. HQ W

-

Question 4

GERMANY-SPÄTBURGUNDER

Answer 4

SPÄTBURGUNDER (PINOT NOIR)

• 3RD MOST P. GR VAR
• THRIVES IN THE WARMER VIN AREAS : PART IMP IN PFALZ & BADEN
• WINES: EITHER
• DRY, EITHER RELATIVELY L & FRUITY
• OR MORE CONCENT. STYLE OFTEN INC OAK AROMAS

Question 5

GERMANY-DORNFELDER

Answer 5

DORNFELDER

• BLACK GR/ WIDELY P
• PROD. PART. DEEPLY COLOURED W

Question 6

GERMANY GRAPES

Answer 6

1)RIESLING = M. W. P. GRAPE VAR

2)MÜLLER THURGAU= 2ND M.W.P. WHITE VAR

3)SILVANER=3RD M.W.P. WHITE VAR

3)SPÄTBURGUNDER= 3RD M.P. GRAPE VAR

OTHER) DORNFELDER=OTHER BLACK VAR W.P.

Question 7

AUSTRIA-GRÜNER VELTLINER

Answer 7

GRÜNER VELTLINER

• MOST W.P. GRAPE VAR
• HQ GR
• IF YIELDS BECOME TOO HIGH=UNEXCITING W
• WHEN GROWN W/ CARE=CAPABLE OF PROD FULL-BODIED, CONCENT. W W/ NATURAL H ACIDITY
• IN YOUTH: CITRUS OR STONE F/ SOMETIMES W/ HINTS OF WHITE PEPPER
• DEVELOPS: LAYERS OF HONEY/ TOAST AS W AGES
• MAJ OF PROD FERMENT & STORE W: STAINLESS STEEL / OLD OAK CASKS ARE ALSO COMMON
• SOME PROD MAY MAT. A PROP. OF THEIR BEST W IN NEW OAK BARRIQUES.

Question 8

AUSTRIA-WELSCHRIESLING

Answer 8

WELSCHRIESLING

• 2ND M.W.P. GRAPE VAR
• WHEN PROD. DRY STYLE: FRESH BUT SIMPLE/ CITRUS/ GREEN APPLE FLAV./ H ACIDITY
• SUSCEPTIBLE TO BOTRYTIS=CAPABLE OF PRO HQ DESSERT W

Question 9

AUSTRIA-RIESLING

Answer 9

RIESLING

• LESS W P.
• BEST EX TEND TO COME FR: WACHAU, KAMPTAL, KREMSTAL
• THESE W: DRY/ MED-TO FULL BODIED/ RIPE, PEACHY PRIMARY F
• BEST EX: CAPABLE OF BOTTLE MAT

Question 10

AUSTRIA-ZWEIGELT

Answer 10

ZWEIGELT (BLAUFRÄNKISCH X ST LAURENT)

• M.W.P. BLACK GRAPE VAR
• GIVES: VERY DEEPLY COLOURED REDS/ SOFT TANNINS/ BRAMBLE F

Question 11

AUSTRIA-BLAUFRÄNKISCH

Answer 11

BLAUFRÄNKISCH

• MOST HIGHLY REGARDED OF THE AUSTRIAN BLACK VAR
• PRO W: MED TANNINS/ H ACIDITY/ A PEPPERY, SOUR CHERRY FLAV

Question 12

AUSTRIA-ST LAURENT

Answer 12

ST LAURENT

• AUSTRIAN SPECIALTY
• GIVES W SIMILAR IN CHAR. TO PINOT NOIR
• OAK AGEING IS COMMON

Question 13

AUSTRIAN GRAPES

Answer 13

1) GRÜNER VELTLINER: MOST WIDELY PLANTED VARIETY

2) WELSCHRIESLING: 2ND MOST W.P. WHITE VAR

3)RIESLING: LESS W.P

1) ZWEIGELT: MOST W.P. BLACK VAR

2)BLAUFRÄNKISCH: MOST HIGHLY REGARDED OF THE AUSTRIAN BLACK VAR

3) ST LAURENT: AUSTRIAN SPECIALTY

**NUM. OF PROD ARE BLENDING THESE AUSTRIAN BLACK VAR W/ INTERNATIONAL VAR: PINOT NOIR, CAB.SAUV. OR MERLOT

Question 14

ALSACE-RIESLING

Answer 14

RIESLING

• MOST W.P. OF THE NOBLE VAR
• BEST: M TO F BODY/ DRY/ M ALCOHOL/ H ACIDITY/ CITRUS & STONE F W/ PRON. STONY/STEELY CHAR
• MANY WINES NOW: MADE W/ SOME RESIDUAL SUGAR
• COMPARING: THESE W DON’T SHOW FLORAL CHAR AS MUCH AS THOSE FR GERMANY

Question 15

ALSACE-GEWURZTRAMINER

Answer 15

GEWURZTRAMINER

• RENOWNED FOR ITS: PUNGENT AROMATIC SPICY NOSE/ REMINISCENT OF LYCHEES/ ROSES/ SWEET BAKING SPICES
• SKIN OF GR: HAS L PINK TINGE=GIVING GOLDEN COLOUR TO SOME OF THE W
• TEND TO BE: F BODIED/ RICH OILY TEXTURE/ L TO M ACIDITY/ H ALCOHOL
• W OF 14%ABV NOT UNCOMMON

Question 16

ALSACE-PINOT GRIS

Answer 16

PINOT GRIS

• BEST: RICH/ F BODY/ H ALCOHOL/ OFTEN MORE ACIDITY THAN GEWURZTRAMINER
• CAN HAVE SIMILAR COLOUR TO GEWURZ. BUT LESS AROMATIC

-ON PALATE: RICHLY TEXTURED/ PRON. FLAV INTENSITY/ FRESH & DRIED F & HONEYED CHAR.

Question 17

ALSACE-MUSCAT

Answer 17

MUSCAT

• THERE ARE NUM. OF GR VAR CALLED MUSCAT: 2 OF WHICH ARE GR IN ALSACE
• BEST W COME FR: MUSCAT BLANC À PETITS GRAINS=INTENSELY AROMATIC/ FLAV OF ORANGE BLOSSOM/ ROSE / GRAPE
• L TO M BODY/ L TO M ACIDITY/
• MUSCAT BLANC À PETITS GRAINS: PRONE TO POOR FRUIT SET & ROT=SO THE LESS AROMATIC MUSCAT OTTONEL IS MORE W.P.=CUZ IT CAN BE RELIED ON TO CROP MORE REGULARLY.

Question 18

ALSACE-PINOT BLANC

Answer 18

PINOT BLANC

• W.P
• IT TENDS TO BE GR: MORE FERTILE SOILS OF THE PLAIN RATHER THAN ON BETTER SLOPES SITES
• WIDELY USED FOR THE PROD OF SPARKLING W
• AS STILL W: L/ SIMPLE/ REFRESHING/ NON-AROMATIC IN STYLE
• AUXERROIS GR VAR: SIMILAR CHAR TO P.B / SLIGHTLY SPICIER/ MORE F BODY/ SOMETIMES BLENDED W/ P.B

Question 19

TOKAJ-3 PRINC. WHITE GR VAR

Answer 19

3 PRINC. WHITE GR VAR USED IN MAKING TOKAJI=OFTEN BLENDED

-FURMINT: MOST W.P. VAR

• MAKES CONCENT./ H ACID/
• FLAV OF APPLE WHEN YOUNG/ DEVEL. INTO NUTS & HONEY AS THEY AGE
• DUE TO ITS LATE RIP. & SUSCEPT. TO BOTRYTIS=ITS BETTER KNOWN AS THE PRINC. GR VAR USED FOR SWEET ASZÚ W.
• HÁRSLEVELÜ: LATE RIP. / CONTR. PERFUME TO A BLEND
• SÁRGA MUSKOTÁLY(MUSCAT BLANC À PETIT GRAINS): ALSO USED FOR ITS AROMATIC QUALITIES

Question 20

BORDEAUX-BLACK VARIETIES

Answer 20

CAB. SAUV: DOM. IN HAUT-MEDOC/ ALSO V IMP IN BAS-MEDOC & GRAVES

• H STONE/GRAVEL CONTENT OF THE SOILS HERE=RAISES VIN TEMP=CONSEQUENTLY THESE ARE ONLY AREAS WHERE CAB. CAN RELIABLY RIPEN
• HERE: CAN ACCOUNT FOR 3-QUARTERS OF THE BLEND IN FINEST W.

CAB. FRANC: W. USED IN SAINT-ÉMILLION & TO A LESSER EXTENT;IN MEDOC & GRAVES

• IT PROD: LESS BODY & TANNIN THAN CAB.SAUV
• CAN HAVE HERBACEOUS OR STALKY FLAV WHEN UNRIPE
• BUT IT CAN CONT. VIBRANT FRUIT & FLORAL NOTES TO A BLEND
• IT PREFERS WELL-DRAINED WARM SOILS LIKE CAB.SAUV

MERLOT:MOST W.P. VAR IN BORDEAUX/ PART. IMP IN THE PREMIUM W OF SAINT-EMILLION & POMEROL

• ITS CUZ=CAN SUCCESF. GROW ON THE COOLER CLAY SOILS FOUND IN THESE AREAS (CAB.SAUV WOULD STRUGGLE TO RIPEN)
• MERLOT’S SOFTNESS MEANS=ITS USUALLY GR THAT IS PREDOM. IN HV, INEXP. W.

PETIT VERDOT:FAR SMALLER P. THAN THE 3 BLACK VAR. ABOVE

• IT RIP. FULLY ONLY IN V HOT YRS
• GIVES=A V DEEP-COLOURED/ TANNIC W THAT AGES SLOWLY
• NEVER PLAYS MORE THAN A MINOR ROLE IN A BLEND
• ITS USED MAINLY TO ADD TANNIN/COLOUR/ SOME SPICY NOTES

Question 21

BORDEAUX-WHITE VARIETIES

Answer 21

SÉMILLON: THIN SKIN/ AFFINITY FOR NOBLE ROT

• MOST IMP. VAR FOR SWEET W IN BORDEAUX
• ALSO BLENDED W/ S.B IN PREMIUM DRY WHITE W OF PESSAC-LÉOGNAN & GRAVES
• IT ADDS BODY TO THESE W

SAUVIGNON BLANC: IN BORDEAUX PROD W W/= CITRUS/ GREEN F

• ITS USED INCR FOR VARIETAL, DRY WHITE W: THE ONE EXCEPTION TO THE GENERALISATION=ALL BORDEAUX W ARE BLENDS
• IN BLENDED W IT PROV=H ACIDITY (PART. NECESSARY FOR SWEET W)

MUSCADELLE: PRON. GRAPEY/ FLORAL FLAV

• PLAYS AN IMP SUPPORTING ROLE=IN SWEET & DRY WHITE W PROD.
• ONLY MAKES UP A SMALL % OF ANY BLEND.

Question 22

THE DORDOGNE & SOUTH WEST FRANCE

Answer 22

-BORDEAUX VARIETIES: (DORDOGNE)

• MAJ APP IS BERGERAC: BOTH RED & WHITE W OF SAME VAR. OF BORDEAUX
• MONBAZILLAC: SOURCE OF GOOD VALUE BOTRYTISED SWEET W=SEMILLON & SB

-MALBEC: (S.W.F): MOST IMP. VAR IN CAHORS

• CAHORS: HISTORICALLY DESC. AS=BLACK W & WERE VERY TANNIC & LONG LIVED/ OTHER VAR P: MERLOT & TANNAT
• AT BEST: W ARE AGED IN OAK/ DEEPLY C/ H TANNIN/ INTENSE DARK BERRY F/ MATURE SLOWLY TO REVEAL NOTES OF CEDAR & EARTH
• UGNI BLANC(WHITE):PROD OF IGP W/ MOST IMP IS CÔTES DE GASCOGNE
• WINES: DRY/ L BODIED/ GREEN APPLE
• TANNAT: MADIRAN=RED W ARE PROD HERE FR BLENDS LED BY TANNAT
• WINES: DEEPLY C/ H TANNIN VAR TANNAT
• W TRAD. NEEDED L BOTTLE AGEING TO SOFTEN TANNINS/ TODAY, RIPER GR & MODERN W.M TECH.= BEST W HAVE CONCENT. BLACK F & H L OF SOFTER RIPER TANNINS

-PETIT MANSENG: JURANÇON

• MOST IMP. W OF JURANÇON ARE COMPLEX SWEET W MADE FR H ACID PETIT MANSENG
• GR REMAIN FREE OF BOTRYTIS & UNDERGO PASSERILLAGE
• WINES: P APRICOT & GRAPEFRUIT AR/ SOMETIMES SPICY NOTES FR NEW OAK

Question 23

BURGUNDY

Answer 23

PINOT NOIR: ACCOUNTS 3RD OF THE TOTAL VIN

• GROWN THROUGHOUT THE REG/ MOST PLANT. ARE IN COTE D’OR
• CLASSIC BURGUNDIAN P.N=RED F FLAV IN YOUTH/ EVOLVE INTO FLAV OF EARTH, GAME, MUSHROOM AS W MAT./ H ACIDITY/ L TO M TANNIN BUT CAN VARY ACCORDING TO=VIN,PROD TO PROD, VINTAGE
• WIDE RANGE OF TECH VARY FR PROD TO PROD:USE OF WHOLE BUNCHES HAS GRAD BECOME MORE POPULAR
• BEST W: 16 TO 18 MONTHS BARREL AGEING
• BETTER W: AGED IN PROP OF NEW OAK=DEPEND ON PROD

CHARDONNAY: ACCOUNTS HALF OF THE TOTAL VIN AREA

• CHAR VARIES DRAMATICALLY / CHABLIS/ COTE D’OR/ MACON
• CHABLIS: LEAN, STEELY, H ACID
• COTE D’OR: FABULOUSLY COMPLEX, EXPRESSIVE W
• MACON: MORE F BODIED/ RIPER-FRUITED W
• BARREL FERM/ BARREL AGEING (6 TO 9 MONTHS)/ MLF/ LEES MAT
• SOME OF THE MOST EXP & SOUTH-AFTER CHARDONNAYS MADE USING THESE TECH COME FROM COTE D’OR
• DEBATES CONT: HOW MUCH NEW OAK/ LEVEL OF TOASTING
• WHICHEVER TECH USED: BEST W WELL-BALANCED/ COMPLEX EXP OF CHARDONNAY CAN MAT IN BOTTLE FOR DECADE

Question 24

NORTHERN RHONE- BLACK VARIETIES

Answer 24

SYRAH:ONLY BLACK VAR PERM IN NORTHERN RHONE

• AT THIS LATITUDE & COOLING EFFECT OF THE MISTRAL=SYRAH IS AT VERY NORTHERN LIMIT OF WHERE IT CAN RIPEN SUCCESF.
• MOST PRIZED SITES FOR SYRAH=SOUTHERLY EXPOSURES & ON VERY STEEP SLOPES=PART IMP IN THE COOLER NORTHERN REACHES OF THE REG
• WINES: DEEPLY C/ M TO H TANNIN/ BLACK F/ SOMETIMES BLACK PEPPER OR FLORAL AR/ OAK:DEPEND ON W.M=SOME USE: H PROP OF NEW-OTHERS PREFER: OLDER OAK OR LARGER BARRELS
• TRAD: FERM SYRAH W/ WHITE VAR HAS BEEN PRAC. BY MANY CRUS/ NOW: RARELY SEEN
• ADDITION OF WHITE GR=STABILISE THE COLOUR EXTRACTION FR RED GR; VIOGNIER IN PART.=CAN ADD AN EXTRA AROMATIC INTENSITY TO W

Question 25

NORTHERN RHONE-WHITE VARIETIES

Answer 25

VIOGNIER:

• MAKES: F BODIED/ PERFUMED AR OF BLOSSOM/ APRICOTS/ STONE F FLAV
• WINES: L ACIDITY/ H ALCOHOL=GR DON’T DEV THEIR SIGNATURE AR UNTIL V LATE IN THE SEASON WHEN THEY REACHED A VERY H L OF SUGAR RIP.
• GR: NEED CAREFUL HANDLING IN WINERY=SO W DON’T DEV. OVERTLY OILY CHAR. THAT CAN OVERWHELM THE VARIETAL AR
• NEW OAK: INCR. BEING USED=NEEDS TO HANDLED CAREFULLY AS IT CAN EASILY OVERWHELM PRIMARY AR.
• SMALL NUM. OF W: OFF-DRY STYLE FROM LATE-HARVESTED GR

MARSANNE & ROUSANNE:

• USUALLY BLENDED TOGETHER
• MARSANNE: HAS RICHESS & WEIGHT
• ROUSANNE: OFFERS ACIDITY & PERFUMED F CHAR
• THESE W: DON’T HAVE THE AROMATIC INTENSITY OF VIOGNIER/ BUT CAN AGE WELL=DEV COMPLEX HAZELNUT AR

Question 26

BEAUJOLAIS

Answer 26

GAMAY:

• EARLY BUDDING & RIPENING
• IF NOT WELL MENAGED= MAY PROD LARGE YIELDS THAT RESULTS LOWER-Q W
• THEREFORE, BEST W MADE FR GR GROWN IN GRANITE SOILS THAT HAVE LOW LEVELS OF NUTRIENTS=IT LIMITS THE YIELDS=RESULT: GR MORE CONCENT.
• TRAD. METHOD OF PRUNING: GOBELET
• GOBELET: VINES ARE PRUNED TO SPURS AROUND THE HEAD & THEN THE SHOOTS ARE TIED TOGETHER TO HOLD THEM VERTICALLY
• INCR. NUM.OF GR GROWERS ARE NOW TRAINING THEIR VINES ALONG WIRES TO ALLOW MECHANISATION
• GAMAY GIVES: FRAGRANT W/ RASPBERRY/ CHERRY F/ W RARELY MORE THAN MED L OF TANNIN & BODY/ LIGHTEST STYLES CAN BE SERVED LIGHTLY CHILLED

Question 27

SOUTHERN RHONE-BLACK VARIETIES

Answer 27

GRENACHE:

• DOM. MOST OF RED W OF S.R & MOST W.P. VAR.
• WARM SUMMERS MEAN=IT CAN RIPEN FULLY HERE: PROD W W/ CONCENT. SPICED RED F FLAV
• IN HOT YRS: THE FRUIT FLAV. CAN BECOME BAKED & JAMMY
• SYRAH & MOURVÉDRE=SUPPORTING ROLE TO GRENACHE
• SYRAH: PROV. BLENDS= EXTRA COLOUR & TANNIN/ CAN STRUGGLE IN THE HOTTEST SITES
• MOURVEDRE: AT THE NORTHERN LIMIT OF WHERE IT CAN RIPEN SUCCESF. & THRIVES IN THESE LOCS.
• MOURVEDRE: DEEPLY COLOURED & VERY H TANNINS/ WHEN FULLY RIPE:DEV DENSE BLACK F FLAV & GAMEY, MEATY AROM.=HIGHLY PRIZED BY MANY TOP PROD. (ESP. IN CHÂTEAUNEUF-DU-PAPE)
• CINSAULT: SUPPORTING ROLE IN RED Q BLENDS/ PROV RED F FLAV RATHER THAN TANNIN OR COLOUR/ BEST KNOWN AS BLENDING PARTNER TO GRENACHE IN PROD. OF FRESH, FRUITY ROSES

Question 28

SOUTHERN RHONE: WHITE VARIETIES

Answer 28

• CULTIVATION OF WHITE GR: MINORITY CONCERN IN S.R
• CLAIRETTE, GRENACHE BLANC, BOURBOULENC, VIOGNIER, MARSANNE & ROUSANNE
• BEST WHITES: RICHLY TEXTURED/ F BODIED/ H ALCOHOL/ L TO M ACIDITY/ SUBTLE FRUITY AROMAS/ NEW OAK RARELY USED

Question 29

SOUTHERN FRANCE-BLACK VARITIES

• BLACK VAR. ACCOUNT FOR MAJ OF THE P. IN THE REG
• LAST 20 YRS SEEN DRAMATIC CHANGES TO THE COMPOSITION OF THE VINS=TODAY: BOTH BLACK & WHITE W REFLECT A MIX OF LOCAL & INTERNATIONAL VAR

Answer 29

GRENACHE & SYRAH

• MOST IMP. LOCAL VAR
• GRENACHE: WELL-SUITED TO WARM, DRY SUMMER CLIMATE
• SYRAH: TEND TO PERFORM BETTER IN COOLER SITES

CARIGNAN:

• WIDELY GR
• ITS NATURALLY H IN TANNIN/ ACIDITY/ COLOUR/ BUT CAN LACK FRUIT OR FINESSE
• OLD VINE CARIGNAN ON POOR SOILS=CAN PROD. Q WINES
• ITS POPULARITY IN THE PAST WAS DUE TO ITS ABILITY TO PROD. ENORMOUS YIELDS;HOWEVER PLANTINGS REDUCED SIGNIFICANTLY=A TREND THATS LIKELY TO CONTINUE
• NEVERTHLESS, ITS STILL SO WIDELY P. ITS PERM. BY ALL AC REGULATIONS

CINSAULT:

• SMALLER P. OF IT
• USED IN ROSE PROD. OR TO ADD RED FR FLAV TO RED BLENDS

MOURVEDRE:

• CAN RIP. SUCCESSF. ONLY IN WARMEST SITES
• IMP. ROLE IN BLENDS: ADDING RICHNESS, COLOUR, COMPLEXITY

SIGNIFICANT P. OF INTERN. VARS:

• PART. MERLOT, ALSO CAB. SAUV. USED IN THE PROD. OF IGP W

Question 30

SOUTHERN FRANCE-WHITE VARIETIES

• GR VARS THAT WERE NOT TRAD. GROWN IN THE REG. NOW DOM. THE PLANT. OF WHITE VARS.

Answer 30

CHARDONNAY & S.BLANC

• 2 MOST W. P. VAR
• USED IN PROD. OF IGP WINES

VIOGNIER:

• SMALLER BUT STILL SIGNIFICANT P.

MUSCAT & GRENACHE BLANC:

• MOST. W. P. LOCAL VAR
• MUSCAT: USED IN PROD. OF SWEET FORTIFIED W/ ALSO SOMETIMES DRY & AROMATIC GRAPEY AR
• GRENACHE BLANC: DRY W/ SOFT PEACHY FRUITINESS/ F BODY/ L ACIDITY/ TEND TO OXIDISE EASILY/ OFTEN BLEND. W/ OTHER LOCAL OR RHONE VARS.

NUM. OF LOCAL VARS. GROWN THROUGHOUT THE REG:

• PICPOUL IN PINET
• MAUZAC IN LIMOUX
• MACCABEU IN ROUSSILLON
• ROLLE IN PROVENCE
• CLAIRETTE IN LANGUEDOC & PROVENCE
• THESE ARE PRIZED IN THEIR SPECIFIC LOCALES
• PICPOUL: BEST KNOWN PROD. W W/ REFRESHING H ACIDITY/ GREEN F/ CITRUS FLAV.