Languedoc-Roussillon Flashcards
Name the sub regions of Fitou.
Fitou Maritime and Fitou Montagneux
Name the red grapes of Fitou
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%
Describe the assemblage of Fitou
No grape may account for more than 80% of the blend. Grenache and/or Carignan must account for at least 50% of the blend.
Legalities of sugar levels, alcohol levels of Fitou
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%)
Elevage requirements for Fitou
The wines may not be released until May 1 of the year following the harvest
Soil types for Fitou
Fitou Maritime: coastal clay and limestone around the saltwater lagoons
Fitou Montagneux: 24km inland, mountainous schist
White grapes for Corbieres
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
Rose grapes for Corbieres
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
Red Grapes for Corbieres
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
Assemblage for Corbieres
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.
Requirements for sugar levels and alcohol levels for Corbieres
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%)
Soil types for Corbieres
Principle Soils: Limestone alternates with schist, clays, marls and sandstone.
Styles and encepagement for Corbières-Boutenac
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.
Alcohol, must and sugar levels for Corbieres Boutenac?
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%)
Styles and encepagement for Minervois
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
Assemblage for Minervois styles
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.
Required, sugar, alcohol and must weights for Minervois
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%)
Styles and encepagement for Minervois La Liviniere
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
Assemblage for Minervois La Liviniere
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.
Required, sugar, alcohol and must weights for Minervois La Liviniere
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%)
Styles and Encépagement for Cabardès
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
Required, sugar, alcohol and must weights for Cabardès
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%)
When was Cabardès established as an AOP?
1999
Styles and encepagement for Malepère
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%
