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D3 - Wines of the World (superset) > Jura and Savoie copied to L4.3 WoW > Flashcards

Jura and Savoie copied to L4.3 WoW Flashcards

1
Q

What is the general appellation of the Jura?

A

Cotes du Jura AOP

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2
Q

What are the 3 main red grapes of the Jura?

A

Poulsard (Ploussard)

Trousseau

Pinot Noir.

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3
Q

What are the 2 main white grapes of the Jura?

What are they also known as?

A

Chardonnay (Gamay Blanc)

Savangnin (known locally as Naturé, elsewhere as Traminer)

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4
Q

Cotes du Jura rosé wines can include which grapes?

Usually made in which style, which implies what?

A

All 5 main grapes: Pinot Noir, Ploussard/Poulsard, Trousseau, Chardonnay and Savagnin

Usually made in the “vin gris” style, or red wines made with white wine practices.

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5
Q

Vin Jaune is made exlusively from which grape?

A

100% Savignin

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6
Q

What are the 3 communal appellations in the Jura?

A

Arbois AOP,

L’Etoile AOP,

Château Chalon AOP.

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7
Q

Which commune within Arbois AOP may add its name to the appellation?

A

Pupillin

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8
Q

Where does L’Etoile AOP get its name from?

A

From a local fossil, shaped like a five-pointed star.

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9
Q

The Jura is located East of ___ and West of ___

A

Burgundy

Switzerland

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10
Q

L’Etoile AOC produces which color of wine?

From which grapes?

Generally, in which style?

A

White

Chardonnay, Savignin

Dry whites - but many in the oxidative, late-bottled style.

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11
Q

What is the flor-like layer of yeast that develops during oxidative aging called in the Jura?

A

“Voile” (or veil)

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12
Q

Chateau Chalon AOP specializes in which kind of wine?

Produced from which grapes grown on what type of soil?

A

Vin Jaune

100% Savignin grown on limestone/marl soils.

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13
Q

Though Vin Jaune is made in a similar style to Fino Sherry, what is the main difference between the two?

A

Sherry is fortified.

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14
Q

What is the name of the squat bottle used for Vin Jaune?

A

“Clavelin”, 62 cl

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15
Q

Jura and Savoie lie along the same latitude as ___

A

Burgundy

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16
Q

What are the 3 main Red grapes grown in Savoie?

A

Pinot Noir, Mondeuse, Gamay

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17
Q

Vin de Paille is made using ___ grapes.

A

Dried

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18
Q

White wines in Jura may be a blend of Chardonnay and _____.

A

Savagnin

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19
Q

Which wine is most likely to be made from the grapes in the image?

A. Vin de Paille

B. Vin Jaune

C. Dry white wine

D. Crémant du Jura

A

A. Vin de Paille

20
Q

Explain how Vin de Paille is made:

  1. 3 grapes that may be used:
  2. Grapes are ___ but not ___
  3. Must dry for a minimum of ___ weeks
  4. Must attain a min. must weight of:
  5. Must attain a min. alc. content of:
  6. Aged a min. of ___ in neutral, old barrels, ___ total:
A
  1. Chardonnay, Savagnin, Poulsard.
  2. Ripe, but not Botrytized.
  3. 6 weeks.
  4. 320g / l
  5. 14% abv
  6. 18 mos / 3 yrs total.
21
Q

Who is the producer of the wine below?

A

Jacques Puffeney

22
Q

Vin jaune wines are always dry.

True or False?

23
Q

Vin Jaune wines may be released under which 4 appellations?

A

L’Etoile AOC

Arbois AOC

Cotes du Jura AOC

Chateau-Chalon AOC

24
Q

Who produces the wine in the image below?

A

Stéphane Tissot

25
Which of the following wines is being produced in the image below? A. Macvin du Jura B. Vin de paille C. Vin jaune D. Crémant du Jura
C. Vin Jaune
26
Gewürztraminer is genetically linked to the _____ grape of Jura.
Savagnin
27
Pinot Noir is permitted for vin de paille wines. True or False?
False
28
Match the following grapes to the most appropriate appellation: A. Altesse B. Savagnin C. Gamay 1) Bugey-Cerdon 2) Seyssel 3) Chateau-Chalon
A. Altesse / 2) Seyssel B. Savagnin / 3) Chateau-Chalon C. Gamay / 1) Bugey-Cerdon
29
In which century did phylloxera arrive in Jura?
19th Century
30
Château Chalon AOP wines must be bottled in a \_\_\_\_\_.
Clavelin
31
Chateau Chalon is associated with which wine/vineyard area?
Jura/Vin Jaune
32
Winemaking Law for AOCs in Jura
Wine Law & Regulations **White wine (excl. Vin Jaune, Vin de Paille)** Savagnin and Chardonnay – must make up 80% of blend Max. yield is 60 hL/Ha. **Red/rose wines** Pinot Noir, Poulsard and Trousseau, must be 80% of blend Max. yield is 55 hL/Ha. **Vin Jaune** Only Savagnin Max yield is 60 hL/Ha. Must not be racked or topped! Sold to consumer from January – SEVEN YEARS after harvest Must be sold in a 62 cl CLAVELIN **Vin de Paille** Max. yield is 20 hL/Ha. 18months in barrel released after 3 years Pinot Noir cannot be used - all four others can
33
climate of Jura
Jura is located East of Burgundy, up close to the French alps Climate is continental Rainfall is high at 1,100mm, with significant amounts during growing season Hail is an issue in some seasons Excessive rain makes working in the vineyard an issue Spring frost is another risk Significant extra warmth in recent years
34
Topography and soils of the Jura
Vineyards on the west facing slopes of Jura mountains Between 250 and 400m RL Soils are clay, marl, with limestone
35
Conventional red wines of Jura
Conventional red wines 5-10 days on skins Fermented at below 30 degrees **Poulsard** May be semi-carbonic or full carbonic maceration Some aged in large old oak barrels – for a FEW MONTHS Then released! **Pinot Noir & Trousseau** May have longer skin contact More structured wines generally than Poulsard Can age in bottle Ageing in barrel for less than a year is usual Both red and white winemaking use old barrels of various sizes Little NEW Oak is used Attention is on preserving primary fruits
36
Vin Jaune - and other oxidative styles
**Vin Jaune – and other oxidative styles** Can be made from Savagnin only Fermented to dryness and then aged in barrels Ullage is left in the barrels and a flor like yeast layer develops on top Flor like yeast layer called ‘le voile’ Aged this way for SIX YEARS Important that cellar is well ventilated with seasonal temperature changes Alcohol level will rise to 13.5 to 15% abv only released seven years after harvest, i.e. it has some bottle ageing before releasing The wines are typically: Medium lemon to medium gold Pronounced aromas of dough, bread, walnuts, ginger, green apples Dry with medium body and high alcohol Very good to outstanding in quality, premium to super premium in price Note: some Savagnin may be withdrawn after 2-3 years under flor (veil) and/or blended with Chardonnay to make an oxidative style of Savagnin
37
AOCS for Jura - the key details
Two large appellations and two very small ones **Cotes du Jura AOC** regional appellation for whole Jura region 560 Ha planted All five wine styles can be made (red, white, rose, Vin Jaune, Vin de Paille) Mostly White wines produced under this AOC **Arbois AOC** Compact, densely planted AOC around Arbois town Northern Jura 780 Ha. Again all five wine styles can be made Mainly Red wines made here **Chateau-Chalon AOC** Restricted to Vin Jaune Only 54 Ha. **L’Etoile AOC** WHITE wines only Includes Vin Jaune and Vin de Paille 73 Ha.
38
How is the wine production of the Jura divided by type of business?
Production divided by: · 50% Domaines · 30% Negociants · 20% Cooperatives – four main ones
39
Exports of Jura?
20%
40
Cotes du Jura AOC?
Cotes du Jura AOC · regional appellation for whole Jura region · 560 Ha planted · All five wine styles can be made (red, white, rose, Vin Jaune, Vin de Paille) · Mostly White wines produced under this AOC
41
Arbois AOC?
**Arbois AOC** * Compact, densely planted AOC around Arbois town * Northern Jura * 780 Ha. * Again all five wine styles can be made * Mainly Red wines made here
42
Chateau Chalon AOC
Chateau-Chalon AOC · Restricted to Vin Jaune · Only 54 Ha.
43
L'Etoile AOC?
**L’Etoile AOC** * WHITE wines only * Includes Vin Jaune and Vin de Paille * 73 Ha.
44
Vin de Paille?
Vin de Paille · Small amount made · Sweet wine made by drying grapes off the vine · All varieties, except Pinot Noir and Trousseau allowed · Must be dried for a min. of six weeks · Have a minimum of 320 g/l in the grapes prior to fermentation · Must be \> 14 degrees abv · Residual sugar, 70-120 g/l · aged a minimum of 18 months · released no earlier than 3 years after vintage
45
The AOC laws for Vin Jaune?
**AOC laws for wines – Vin Jaune** * Only Savagnin * Max yield is 60 hL/Ha. * Must not be racked or topped! * Sold to consumer from January – SEVEN YEARS after harvest * Must be sold in a 62 cl CLAVELIN

D3 - Wines of the World (superset) (144 decks)

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