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Languedoc - Roussillon > Languedoc-Roussillon > Flashcards

Languedoc-Roussillon Flashcards

1
Q

Name the sub regions of Fitou.

A

Fitou Maritime and Fitou Montagneux

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2
Q

Name the red grapes of Fitou

A

Rouge: Min. 60% combined Grenache (min. 20%) and Carignan (min. 20%); min. 10% combined Syrah and Mourvèdre

Lladoner Pelut vines planted prior to 2001 may combine with Grenache and Carignan for a min. 60%

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3
Q

Describe the assemblage of Fitou

A

No grape may account for more than 80% of the blend. Grenache and/or Carignan must account for at least 50% of the blend.

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4
Q

Legalities of sugar levels, alcohol levels of Fitou

A

Minimum Alcohol: 12%
Minimum Must Weight: 198 g/l
Maximum Residual Sugar: 3 g/l (4 g/l if potential alcohol is greater than 14%)

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5
Q

Elevage requirements for Fitou

A

The wines may not be released until May 1 of the year following the harvest

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6
Q

Soil types for Fitou

A

Fitou Maritime: coastal clay and limestone around the saltwater lagoons

Fitou Montagneux: 24km inland, mountainous schist

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7
Q

White grapes for Corbieres

A

Principal Varieties: Min. 90% combined Bourboulenc, Grenache Blanc, Marsanne, Macabeu, Roussanne, and Vermentino

Accessory Varieties: Max. 10% combined Clairette, Muscat Blanc à Petits Grains, Piquepoul Blanc, and Terret Blanc

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8
Q

Rose grapes for Corbieres

A

Rosé: Min. 2 varieties.

Principal Varieties: Min. 25% combined Grenache, Lladoner Pelut, Mourvèdre, Piquepoul Noir, and Syrah; max. 75% Cinsault; max. 50% combined Carignan

Accessory Varieties: Max. 50% combined Carignan (principle variety), Terret Noir, and Grenache Gris; max. 10% combined white varieties

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9
Q

Red Grapes for Corbieres

A

Rouge: Min. 2 varieties.

Principal Varieties: Min. 50% combined Grenache, Lladoner Pelut, Mourvèdre, and Syrah; plus Carignan

Accessory Varieties: Max. 50% combined Carignan (principle variety), Piquepoul Noir and Terret Noir; max. 20% Cinsault, max. 10% Grenache Gris

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10
Q

Assemblage for Corbieres

A

Blanc: Min. 2 varieties, including at least one of the following: Grenache Blanc, Marsanne, Roussanne, Macabeu, and/or Vermentino. Min. 40% principle varieties.

Rosé/Rouge: Min. 2 varieties (including at least one principal variety), and no single variety may exceed 80% of the blend. Min. 40% principal varieties.

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11
Q

Requirements for sugar levels and alcohol levels for Corbieres

A

Minimum Potential Alcohol:

Blanc/Rosé: 11.5%
Rouge: 12%

Minimum Must Weight:

Blanc: 178 g/l
Rosé/Rouge: 198 g/l

Maximum Residual Sugar:

Blanc/Rosé: 4 g/l
Rouge: 3 g/l (4 g/l if potential alcohol is greater than 14%)
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12
Q

Soil types for Corbieres

A

Principle Soils: Limestone alternates with schist, clays, marls and sandstone.

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13
Q

Styles and encepagement for Corbières-Boutenac

A

Rouge: Min. 70% combined Grenache, Mourvèdre, and Carignan (30-50% Carignan); plus Syrah

Assemblage: Min. 70% combined Grenache, Mourvèdre, and Carignan. No variety may exceed 80% of the blend.

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14
Q

Alcohol, must and sugar levels for Corbieres Boutenac?

A

Minimum Potential Alcohol: 12%
Minimum Must Weight: 207 g/l
Maximum Residual Sugar: 3 g/l (4 g/l if potential alcohol is greater than 14%)

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15
Q

Styles and encepagement for Minervois

A

Blanc:
Principal Varieties: Min. 80% combined Bourboulenc, Grenache Blanc, Macabeu, Marsanne, Roussanne, and Vermentino
Accessory Varieties: Clairette, Terret Blanc, Piquepoul Blanc, and a max. 10% Muscat à Petits Grains

Rosé: 
    Principal Varieties: Min. 60% combined Grenache, Lladoner Pelut, Mourvèdre, and Syrah (min. 20% combined Mourvèdre and Syrah)
    Accessory Varieties: Cinsault, Carignan; plus a max. 10% combined Terret Noir, Rivairenc, and Piquepoul Noir; and a max. 10% white varieties
Rouge: 

    Principal Varieties: Min. 60% combined Grenache, Lladoner Pelut, Mourvèdre, and Syrah (min. 20% combined Mourvèdre and Syrah)
    Accessory Varieties: Carignan, Cinsault and a max. 10% combined Terret Noir, Piquepoul Noir, and Rivairenc
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16
Q

Assemblage for Minervois styles

A

Blanc: Min. 80% principal varieties; max. 10% Muscat à Petits Grains

Rosé: Min. 50% combined Grenache, Mourvèdre, Syrah, Cinsault and Carignan; and max. 10% white varieties. No single variety may account for more than 80% of the blend.

Rouge: Min. 2 varieties (at least one principal variety); min. 50% combined Grenache, Mourvèdre, Syrah, Cinsault and Carignan. No single variety may account for more than 80% of the blend.

17
Q

Required, sugar, alcohol and must weights for Minervois

A

Minimum Alcohol: 12%
Minimum Must Weight:

Blanc: 192 g/l
Rosé/Rouge: 202 g/l

Maximum Residual Sugar:

Blanc/Rosé: 4 g/l
Rouge: 3 g/l (4 g/l if potential alcohol is greater than 14%)
18
Q

Styles and encepagement for Minervois La Liviniere

A

Rouge:

Principal Varieties: Min. 60% combined Grenache, Lladoner Pelut, Mourvèdre, and Syrah (min. 40% Mourvèdre and Syrah)

Accessory Varieties: Carignan, Cinsault, Terret Noir, Rivairenc, and Piquepoul Noir

19
Q

Assemblage for Minervois La Liviniere

A

Assemblage:

At least 2 varieties must be present in the blend. Principal varieties compose at least 40% of the blend. Grenache, Mourvèdre, Syrah, Cinsault and Carignan together compose at least 80% of the blend.

20
Q

Required, sugar, alcohol and must weights for Minervois La Liviniere

A

Minimum Potential Alcohol: 12.5%
Minimum Must Weight: 212 g/l
Maximum Residual Sugar: 3 g/l (4 g/l if potential alcohol is greater than 14%)

21
Q

Styles and Encépagement for Cabardès

A

Rosé:

Principal Varieties: Min. 40% combined Cabernet Franc, Cabernet Sauvignon, and Merlot; min. 40% combined Grenache and Syrah
Accessory Varieties: Cot, Cinsault, and Fer

Rouge: As for rosé

22
Q

Required, sugar, alcohol and must weights for Cabardès

A

Minimum Potential Alcohol:

Rosé: 12%
Rouge: 12.5%

Minimum Must Weight:

Rosé: 198 g/l
Rouge: 207 g/l

Maximum Residual Sugar:

Rosé: 4 g/l
Rouge: 3 g/l (4 g/l if potential alcohol is greater than 14%)
23
Q

When was Cabardès established as an AOP?

A

1999

24
Q

Styles and encepagement for Malepère

A

Styles and Encépagement:

Rosé: Min. 50% Cabernet Franc, min. 20% combined Cabernet Sauvignon, Cinsault, Cot, Grenache, and Merlot

Rouge: Min. 50% Merlot, min. 20% combined Cabernet Franc and Cot; plus Cinsault, Cabernet Sauvignon, Grenache, and Lladoner Pelut

If planted before 2001, Syrah may be included in the encépagement at a max. 20%
25
Q

Assemblage for Malepère

A

Rosé: Min. 40% Cabernet Franc, min. 20% combined Cabernet Sauvignon, Cinsault, Cot, Grenache, and Merlot

Rouge: Min. 40% Merlot, min. 20% combined Cabernet Franc and Cot
26
Q

Main soil types of Malepère

A

Clay-Limestone hillsides, Gravel

27
Q

When was Malepère established as an AOP?

A

2007

Languedoc - Roussillon (1 decks)

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