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Jura/Savoie Flashcards

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1
Q

WHAT ARE THE COMMUNES OF ROUSSETTE DE SAVOIE?

A

4 communes may add name: FROM N-S
Frangy (Most Northern)
Marestel
Monthoux
Monterminod (Most Southern)

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2
Q

WHAT IS L’ETOILLE?

WHERE IS THE LOCATION?

WHAT ARE THE MAIN GRAPES?

WHAT ARE THE STYLES?

A

It is a white wine zone based on five hills planted primarily with Chardonnay.

Styles and Encépagement:

Blanc: Min. 80% Chardonnay and/or Savagnin, plus Poulsard

Vin de Paille: Chardonnay, Savagnin, Poulsard

Vin Jaune: 100% Savagnin

Assemblage: For blanc wines, Savagnin and/or Chardonnay must account for the majority of the blend.

Minimum Potential Alcohol:
Blanc/Vin Jaune: 10.5%
Vin de Paille: 19% (14% acquired)

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3
Q

WHAT IS SEYSSEL?

A

AOP in Savoie for Sparkling and varietal labeled whites:

Styles and Encépagement:
Vin Tranquille Blanc (Sec and Demi-Sec): 100% Altesse

Varietal-Labeled Molette (Tranquille): 100% Molette

Vin Mousseux Blanc: Min. 10% Altesse, plus Chasselas and Molette

Assemblage: Vin Mousseux wines must include a min. 10% Altesse in the blend.

Minimum Potential Alcohol:
Blanc: 10%
Molette: 9.5%
Base wines for Vin Mousseux: 9%

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4
Q

WHAT IS MIN GRAPE OF BUGEY?

A

THERE ARE 8 STYLES MADE HERE:
1. Blanc:
Principal Variety: Min. 70% Chardonnay

  1. Rosé:
    Principal Varieties: Min. 70% Gamay and Pinot Noir
  2. Rouge: Gamay, Mondeuse, or Pinot Noir (may be labeled by variety)
  3. Vin Mousseux/Pétillant Blanc:
    Principal Varieties: Min. 70% combined Chardonnay, Molette, and Jacquère
  4. Vin Mousseux/Pétillant Rosé:
    Principal Varieties: Min. 70% Gamay and Pinot Noir
  5. Bugey “Manicle”:
    Blanc: 100% Chardonnay
    Rouge: 100% Pinot Noir
  6. Bugey “Montagnieu”:
    Rouge: 100% Mondeuse
    Vin Mousseux/Pétillant Blanc:
    Principal Varieties: Min. 70% Mondeuse, Chardonnay, and Altesse
  7. Bugey “Cerdon” (Méthode Ancestrale):
    Vin Mousseux Rosé: Gamay and Poulsard (wines are aged on the lees for a min. 2 months, and have a min. pressure of 3 atmospheres)
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5
Q

WHERE IS CHÂTEAU CHALON LOCATED?

A

The Jura, it is an AOP classified region for Vin Jaune ONLY!

Styles and Encépagement
Blanc “Vin Jaune”: 100% Savagnin

Minimum Potential Alcohol: 12%

Minimum Must Weight: 204 g/l

Maximum Residual Sugar: 3 g/l

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6
Q

WHAT BODY OF WATER IS AFFILIATED WITH SEYSSEL?

A

Rhone River- Runs through the middle of Seyssel

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7
Q

WHAT STYLE IS BUGEY MADE?

A

8 styles in total:

  1. Blanc
  2. Rosé
  3. Varietal labelled Rouge (Mondeuse, Gamay and Pinot Noir)
  4. Vin Mousseux
  5. Bugey “Manicle” Blanc
  6. Bugey “Manicle” Rouge
  7. Bugey “Montagnieu” Rouge
  8. Bugey “Cerdon”
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8
Q

WHAT IS THE GRAPE OF VIN D’ SAVOIE CHAUTAGNE?

A

RED & WHITE Sub of Vin d’Savoie

Blanc: min. 80% Jacquère (68 hl/ha, 9% ABV)

Rouge: Min. 90% combined Pinot Noir, Gamay and/or Mondeuse (62 hl/ha, 10% ABV)

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9
Q

WHAT ARE THE MONDUSE VILLAGES OF VIN D’SAVOIE?

A

These are the RED ONLY Sub’s of Vin d’Savoie.
100% Mondeuse with 9.5% ABV and 62 hl/ha:

  1. Arbin
  2. St-Jean-de-la-Porte
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10
Q

WHAT IS VIN DE SAVOIE? WHAT ARE THE GRAPES AND NAME A VILLAGE?

A

Generic AOP appellation but produced to a high standard. Where the wine is white and no varietal is stated, assume it will be based on Jacquère.

14 individual crus are allowed to append their name to the Vin de Savoie AOC and each cru has its specialty:

The Grapes for Red and Rose: Gamay, Mondeuse, P. Noir

The Grapes for White: Altesse, Roussanne (Bergeron) & Chardonnay produce the higher quality wines.

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11
Q

WHAT IS CREPY?

A

Cru: Crépy

Communes of Production: Ballaison, Douvaine, Loisin

Blanc ONLY: Min. 80% Chasselas

Min ABV and Yield: 68 hl/ha, 9.5%

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12
Q

WHAT IS THE GRAPE OF VIN D’ SAVOIE AYZE AND WHAT STYLES OF WINE ARE MADE THERE?

A

ONLY CRU THAT DOES SPARKLING IN VIN D’ SAVOIE!!!

Blanc and Vin Mousseux/Pétillant Blanc ONLY WINE SUB of Vin d’Savoie:

Min. 50% Gringet (Local Syn for Savagin)

Blanc: 68 hl/ha, 9.5%;
Vin Mousseux: 75 hl/ha, 9%

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13
Q

WHAT STYLES ARE THE ROSÉS FROM JURA MADE IN?

A

Vin Gris style

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14
Q

WHERE AND WHAT IS ARBOIS?

A

AOP in Jura that makes Blanc, Red and Vin Gris, Vin de Paille, Vin Jaune wine.

Blanc:
Principal Varieties: Min. 80% combined Chardonnay and Savagnin

Rosé:
Principal Varieties: Min. 80% combined Pinot Noir, Poulsard, and Trousseau

Rouge: As for Rosé

Vin de Paille: Poulsard, Trousseau, Chardonnay, Savagnin

Blanc “Vin Jaune”: 100% Savagnin

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15
Q

WHAT IS THE SYN FOR CHARDONNAY IN THE JURA?

A

Melon d’Arbois or Gamay Blanc (syn. Chardonnay)

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16
Q

WHAT IS THE PRIMARY GRAPE OF MACVIN DU JURA?

A

Styles and Encépagement:

Vin de Liqueur Blanc: Chardonnay and/or Savagnin

Vin de Liqueur Rosé: Pinot Noir, Poulsard, and/or Trousseau

Vin de Liqueur Rouge: As for Rosé

Minimum/Maximum Alcohol: 16-22% (grape must has a minimum potential alcohol of 10%)

Minimum Must Weight: 170 g/l (if mutage occurs after the beginning of fermentation, the must weight must remain at least 153 g/l)

Mutage: fortification with eau-de-vie of at least 52% abv. (the eau-de-vie must be aged in oak for at least 14 months prior to mutage)

Élevage: Min. 12 months in oak

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17
Q

WHAT ARE THE SUB-ZONES OF BUGEY AND WHAT STYLES OF WINE ARE MADE THERE?

A
  1. Bugey “Manicle”:
    Blanc: 100% Chardonnay
    Rouge: 100% Pinot Noir
  2. Bugey “Montagnieu”:
    Rouge: 100% Mondeuse
    Vin Mousseux/Pétillant Blanc:
    Principal Varieties: Min. 70% Mondeuse, Chardonnay, and Altesse
  3. Bugey “Cerdon” (Méthode Ancestrale):
    Vin Mousseux Rosé: Gamay and Poulsard (wines are aged on the lees for a min. 2 months, and have a min. pressure of 3 atmospheres)
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18
Q

THE CÔTES DU JURA COVERS WHAT AREAS?

A

Arbois
Chateau Chalon
L’Étoile
Cremant de Jura

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19
Q

WHAT IS ROUSSETTE DE BUGEY?

A

Blanc ONLY: 100% Altesse (Roussette)

Minimum Potential Alcohol:
Roussette de Bugey: 9.5%
Roussette de Bugey (with subzone designation): 10%

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20
Q

WHAT IS THE SYN FOR ROUSSANNE IN SAVOIE?

A

Bergeron
(AKA Roussanne)

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21
Q

WHAT IS THE GRAPE OF MARIGNAN?

A

Vin de Savoie Sub-Zone for White Wine Only:

Marignan – Minimal 80% Chasselas

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22
Q

WHAT IS CHÂTEAU CHALON?

A

Château-Chalon is the name of a commune that is located in Jura and is of AOP classification. It is fermented, then left to age 6 years and 3 mos. It is bottled in bottled in Clavilin (62 cl.). It is unfortified and harvested at 30 hl/ha. In poor years the wine is bottled as Côtes du Jura AOP such as 1980 and 1984.

Styles and Encépagement:
Blanc “Vin Jaune”: 100% Savagnin

Minimum Potential Alcohol: 12%

Minimum Must Weight: 204 g/l

Maximum Residual Sugar: 3 g/l

Élevage: Wines must be aged until December 15 of the sixth year following the harvest, including at least 60 months under the “voile”, without topping up, and may be released on January 1 of the seventh year following the harvest.

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23
Q

WHAT IS BUGEY?

A

An AOP in Savoie for Sparkling, White, Rose and Red wines. The wines are made in a off-dry style for whites and dry style for reds.

Blanc:
Principal Variety: Min. 70% Chardonnay

Rosé:
Principal Varieties: Min. 70% Gamay and Pinot Noir

Vin Mousseux/Pétillant Blanc:
Principal Varieties: Min. 70% combined Chardonnay, Molette, and Jacquère

Vin Mousseux/Pétillant Rosé:
Principal Varieties: Min. 70% Gamay and Pinot Noir

Bugey “Manicle”:
Blanc: 100% Chardonnay
Rouge: 100% Pinot Noir

Bugey “Montagnieu”:
Rouge: 100% Mondeuse

Vin Mousseux/Pétillant Blanc:
Principal Varieties: Min. 70% Mondeuse, Chardonnay, and Altesse

Bugey “Cerdon” (Méthode Ancestrale):

Vin Mousseux Rosé: Gamay and Poulsard (wines are aged on the lees for a min. 2 months, and have a min. pressure of 3 atmospheres)

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24
Q

WHAT IS BUGEY MONTAGNIEU?

A

Bugey “Montagnieu”: An AOP for Sparkling Whites & Red

  1. Rouge: 100% Mondeuse
  2. Vin Mousseux/Pétillant Blanc:
    Principal Varieties: Min. 70% Mondeuse, Chardonnay, and Altesse
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25
Q

WHAT IS VIN JAUNE?

A

An AOP in Jura that produces wine from 100% Savagnin. Vin Jaune is fermented, then left to age 6 years and 3 mos. in old pièce.

Bottled in Clavilin (62 cl.), illegal for sale in the USA. Clavilin is 62 cl. Because 62 cl is what remains from a liter due to evaporation over 6 years and 3 mos.

Unfortified in style harvested at 40 hl/ha

26
Q

WHAT IS THE NAME OF THE SINGLE COMMUNE APPELLATION USED FOR ARBOIS?

A

Arbois Pupillin. This commune makes 5 different styles.

Blanc:
Principal Varieties: Min. 80% combined Chardonnay and Savagnin

Rosé:
Principal Varieties: Min. 80% combined Pinot Noir, Poulsard, and Trousseau

Rouge: As for Rosé

Vin de Paille: Poulsard, Trousseau, Chardonnay, Savagnin

Blanc “Vin Jaune”: 100% Savagnin

27
Q

WHAT IS THE ABV OF ROUSSETTE DE SAVOIE WITH AND WITHOUT A SUB-REGION DESIGNATION?

A

Roussette de Savoie: 10% ABV
Roussette de Savoie with a sub region: 10.5% ABV

28
Q

WHAT IS THE GRAPE OF RIPAILLE?

A

Minimal 80% Chasselas

Plus:
Aligote
Altesse
Gringet (Savagin)

29
Q

WHAT IS BUGEY CERDON?

A

Off-Dry Sparkling Red AOP since 2009.

Bugey “Cerdon” (Méthode Ancestrale):
Gamay and Poulsard. Cannot be 100% Poulsard.

Wines are aged on the lees for a min. 2 months, and have a min. pressure of 3 atmospheres.

Must be rosé only, made by méthode ancestrale with a minimum of 40-g/l residual sugar.

30
Q

WHAT IS ROUSSETTE DE SAVOIE AND WHAT IS THE GRAPE?

A

White Wine Only AOP of Savoie.

Subzones (Geographic Designations):
Frangy, Marestel, Monterminod, Monthoux

Styles and Encépagement:
Blanc: 100% Altesse (Roussette)

Minimum Potential Alcohol:
Roussette de Savoie: 10%
Roussette de Savoie (with subzone designation): 10.5%

31
Q

WHAT IS THE MINIMUM AGING FOR GRAPES DESTINED FOR JURA VIN DE PAILLE? WHAT IS THE MUST WEIGHT?

A

Grapes destined for Vin de Paille must be dried for a min. 6 weeks, achieving a must weight of 320-420 g/l

32
Q

WHAT IS THE TRAINING SYSTEMS ALLOWED TO BE USED IN CHATEAU CHALONE?

A

Single or Double Guyot and Cordon de Royat

33
Q

WHAT STYLE IS BUGEY CERDON?

A

Off-Dry Sparkling Rosé

34
Q

WHAT BODY OF WATER IS AFFILIATED WITH CREPY?

A

Lac Leman- Crepy is located slightly East of Lac Leman

35
Q

WHAT IS THE MAIN GRAPE OF CHÂTEAU CHALON?

A

Savagnin (syn. Traminer & Nature) 100%

36
Q

WHAT IS THE MAIN GRAPE OF SEYSSEL?

A

Styles and Encépagement:
Vin Tranquille Blanc (Sec and Demi-Sec): 100% Altesse

Varietal-Labeled Molette (Tranquille): 100% Molette

Vin Mousseux Blanc: Min. 10% Altesse, plus Chasselas and Molette

37
Q

IN REGARDS TO SAVOIE, PUT IN ORDER FROM NORTH TO SOUTH:

CREPY
FRAGNY
AYZE
SEYSSEL

A

CREPY- Most Northern
AYZE- Just South of Crepy
FRAGNY- South of Ayze
SEYSSEL- South of Fragny on the Rhone

CHAMBERY- South of Seyssel. Home of the France’s only AOP for Vermouth. Dolin is the sole producer. Made in Blanc (Blue), Dry (Green) Rouge (Red)

APREMONT- Most Southern

38
Q

WHAT IS THE GRAPE OF CHIGNIN-BERGERON AND NAME A PRODUCER?

A

Vin de Savoie Sub-Zone for White Wine Only:
Chignin-Bergeron – 100% Roussane (Bergeron)

Louis Magnin is a fantastic producer.

39
Q

WHAT IS THE GRAPE AND MIN% FOR ROUSSETTE DE BUGEY?

A

White: 100% Altesse (Roussette)

40
Q

WHEN DID CRÉMANT DE JURA BECOME AN AOC?

A

1985

41
Q

WHAT IS MACVIN DU JURA?

A

VDL made by adding marc to grape juice. The wine style is sweet.

Styles and Encépagement:
Vin de Liqueur Blanc: Chardonnay and/or Savagnin
Vin de Liqueur Rosé: Pinot Noir, Poulsard, and/or Trousseau
Vin de Liqueur Rouge: As for Rosé

Minimum/Maximum Alcohol: 16-22% (grape must has a minimum potential alcohol of 10%)

Minimum Must Weight: 170 g/l (if mutage occurs after the beginning of fermentation, the must weight must remain at least 153 g/l)

Mutage: fortification with eau-de-vie of at least 52% abv. (the eau-de-vie must be aged in oak for at least 14 months prior to mutage)

Élevage: Min. 12 months in oak

42
Q

HOW LONG MUST MACVIN DU JURA AGE?

A

The eau-de-vie must be aged in oak for at least 14 months prior to mutage.

Élevage: Min. 12 months in oak

43
Q

HOW IS CHÂTEAU CHALON MADE?

A

Fermented, then left to aged oxidativley for 6 years and 3 mos.

Élevage: Wines must be aged until December 15 of the sixth year following the harvest, including at least 60 months under the “voile”, without topping up, and may be released on January 1 of the seventh year following the harvest.

44
Q

WHAT IS THE CÉPAGE OF BUGEY CERDON?

A

Off-Dry Sparkling Rosé

Bugey “Cerdon” (Méthode Ancestrale):
Vin Mousseux Rosé: Gamay and Poulsard (wines are aged on the lees for a min. 2 months, and have a min. pressure of 3 atmospheres).

It cannot be 100% Poulsard.

45
Q

NAME A FRENCH AOP SPARKLING ROSÉ THAT MUST BE SEMI-SWEET IN STYLE?

A

Bugey Cerdon

46
Q

WHERE ARE THE THREE MAIN RED VARIETALS OF THE JURA?

A

Pinot Noir, Poulsard & Trousseau

47
Q

WHAT IS THE ABV OF ROUSSETTE DE BUGEY WITH AND WITHOUT A SUB-REGION DESIGNATION?

A

Roussette de Bugey: 9.5%ABV
Roussette de Bugey with sub-region: 10% ABV

48
Q

WHO MAKES OPULENCE AND WHAT IS THE GRAPE AND STYLE?

A

Louis Magnin

Late Harvest Roussette. 27 grams per liter RS. From The Savoie.

49
Q

WHAT IS THE SYN FOR ROUSETTE IN SAVOIE?

A

Altesse (aka Rousette)

50
Q

WHAT ARE THE VILLAGES OF VIN D’SAVOIE IN WHICH CHASSELAS IS THE PRIMARY GRAPE?
(CReMM)

A

All min of 80% Chasselas with 9.5% ABV and 68 hl/ha:

  1. Crepy
  2. Ripaille
  3. Marin
  4. Marignan
51
Q

WHAT ARE THE JACQURERE VILLAGES OF VIN D’SAVOIE?
(JAAC)

A

(68 hl/ha, 9% ABV)
Jongieux – Jacquère (White & Red Sub Region)
Apremont – Jacquère (White Only)
Abymes – Jacquère (White Only)
Chautagne- Jacquère (White & Red Sub Region)

52
Q

WHAT ARE THE STYLES PRODUCED BY CHÂTEAU CHALON?

A

Vin Jaune ONLY!

Styles and Encépagement
Blanc “Vin Jaune”: 100% Savagnin
Minimum Potential Alcohol: 12%
Minimum Must Weight: 204 g/l
Maximum Residual Sugar: 3 g/l

53
Q

WHAT ARE THE GRAPES THAT ARE USED FOR COTES DU JURA ROSE?

A

Principal Varieties: Min. 80% combined Pinot Noir, Trousseau, and Poulsard

Accessory Varieties: Chardonnay and Savagnin

54
Q

WHAT ARE THE SUBZONES OF ROUSSETTE DE BUGEY?

A

2 communes may add name:
Montagnieu
Virieu le Grande

Roussette de Bugey (with subzone designation): 10% ABV

55
Q

WHAT ARE THE MAIN GRAPES OF L’ETOILLE?

A

WHITE WINE ONLY made from:
Chardonnay, Poulsard, Savagnin

56
Q

WHAT AOP’S PRODUCE SPARKLING IN SAVOIE?

A

Bugey Cerdon
Seyssel
Vin d’Savoie Ayze

57
Q

WHAT IS THE SYN FOR SAVAGIN IN THE JURA?

A

Naturé (syn. Savagnin or Traminer)

58
Q

WHAT IS VIN FOU?

A

“Mad Wine” made by Henri Marie out of Chardonnay, Poulsard, Savagnin

59
Q

WHAT IS THE AGING FOR VIN DE PAILLE IN THE JURA?

A

Vin de Paille: Wines must be aged until November 15 of the third year following the harvest, including a min. 18 months in oak, and may be released on December 1 of the third year following the harvest.

60
Q

WHAT BODIES OF WATER ARE AFFILIATED WITH SAVOIE?

A
  1. Lac Leman (aka Lake Geneva)- Most Northern
  2. Rhone River- Flows from Lac Leman
  3. Lake Bourget- Just South and inland of The Rhone River.
  4. Lac d’Auncey- Slightly Inland and North of Aix-Les-Bains
61
Q

WHAT IS THE MAIN RED GRAPE OF SAVOIE?

A

Mondeuse. It is the most important black grape of Savoie.

62
Q

WHAT AOP’S LIE WITHIN COTES DU JURA FROM NORTH-SOUTH?

A

Arbois-Most Northern
Chateau Chalon- Central
L’Etoile-Most Southern

MS-France (11 decks)

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