Languedoc-Roussillon

Question 1

From the bottom: Languedoc; Grands Vins du Languedoc; and the highest is Grands Crus du Languedoc.

Question 2

Minervois-La Livinière; Corbières-Boutenac; St-Chinian Roquebrun; Limoux (for still whites); Pic St-Loup; La Clape; Grés de Montpellier; Pézenas and Terrasses du Larzac.

Question 3

Region has to achieve a certain minimum average selling price and has to demonstrate that a significant proportion of wine is sold in bottle rather than in bulk; yields should be no more than 45 hl/ha for reds and 50 hl/ha for whites. Wine must be bottled in the area of production; reds must be aged for at least 12 months before bottling; whites for six months.

Question 4

Minervois; Corbières; Saint Chinian; Limoux sparkling wines; Malepère; Faugères; Cabardès; Muscats and part of the Terroirs de Coteaux du Languedoc; including Picpoul de Pinet.

Question 5

Since 2012 Coteaux du Languedoc is no longer a legal appellation title. It`s been replaced by the shorter; simpler ‘Languedoc’ appellation.

Question 6

Huge appellation which includes all the terrain officially classified as AOC in not just the Languedoc region but all of Roussillon as well. The new super-region takes in virtually all of the central south of France; from the Spanish border almost to Avignon.

Question 7

Grenache; Syrah and Mourvèdre (50% minimum); together with Cinsault and black Carignan. The appellation regulations have been concerned to diminish the proportion of the last two varieties.

Question 8

white Grenache; white Clairette; Bourboulenc; white Piquepoul; Roussanne; Marsanne; Tolle and Tourbat; (70 % minimum for the total of the 8 varieties); together with white Carignan; Terret blanc; Ugni blanc; Maccabeu and a maximum of 10 % maximum Viognier.

Question 9

Cabrieres village may append its name as a formal part of the Languedoc appellation title. The Cabrieres appellation covers only the red wines from the village (the white Clairette-based wines produced here claim the Clairette du Languedoc appellation; source of higher-quality wines in Languedoc sub-appellations.

Question 10

As is the case for all red Languedoc wines; these are made predominantly from Grenache; Syrah and Mourvedre.

Question 11

Exclusively red wines produced from Grenache; Syrah and Mourvedre with some Carignan and Cinsaut (but not more than 30% of the blend).

Question 12

La Mejanelle is a ‘terroir’ of the Languedoc appellation producing only red wines from Grenache; Syrah and Mourvedre grapes.

Question 13

Source of higher-quality wines in Languedoc sub-appellations; only red wines; GSM.

Question 14

Pic Saint-Loup is a sub-appellation of the Languedoc appellation which covers exclusively red and rosé wine made from Grenache; Syrah and Mourvedre. (at least 90%).

Question 15

White wines are sold as Val de Montferrand IGP or the generic Languedoc title.

Question 16

Reds are produced from GSM with a help of Carignan and Cinsaut which are being gradually phased out from the local vineyards.

Question 17

Unusually for a Languedoc sub-appellation; the La Clape title covers also white wines produced from Grenache Blanc; Clairette and Bourboulenc (must represent at least 40%); with smaller amounts of the Rhone Valley varieties Marsanne and Roussanne (even Piquepoul is allowed).

Question 18

Picpoul de Pinet is a sub-appellation of Languedoc appellation specializing in full-bodied; citrus-scented white wines exclusively from Picpoul grapes.

Question 19

Terrasses du Larzac was promoted from sub-appellation to full AC in 2005 only for red wines. A blend of at least two grape varieties is obligatory including the grape varieties of Syrah; Grenache; and Mourvèdre (60% minimum) with Syrah; Grenache or Mourvèdre limited individually to 75% and Syrah and /or Mourvèdre 20% minimum; Cinsault and Carignan (30% maximum).

Question 20

Corbières is Languedoc biggest AOC divided into 11 „terroirs” - which may add their names to that of the Corbieres appellation on labels. Montagne d’Alaric; Saint Victor; Fontfroide; Queribus; Boutenac; Termenès; Lézignan; Lagrasse; Sigean; Durban; Serviès.

Question 21

Min 50% Grenache; Syrah; and Mourvedre; with up to 20% of Carignan; Picpoul; Terret Noir and Cinsault. Rose wines from Corbieres are also well-respected; produced from the same red varieties.

Question 22

Small percentage of the total Corbières output produced from wide selection of varieties - most notably Bourboulenc; Grenache Blanc; and Maccabeu.

Question 23

Elevated to its own AOC from Corbières in 2005. Wines are produced from Carignan (at least 30%); Grenache; Syrah and Mourvedre grapes. Syrah must not form more than 30% of the encepagement.

Question 24

This is the first wine appellation of Languedoc; only red wines produced from Carignan and Grenache (together at least 60% of the blend). The remainder is typically made up from Mourvedre and Syrah; which must each be represented to the tune of at least 10%.

Question 25

The clay-limestone soils of Fitou Maritime; i.e. coastal Fitou; are quite different from the arguably potentially more interesting schists of Fitou Montagneux; i.e. mountanious Fitou; 20 minutes drive inland.

Question 26

Grenache; Syrah and Mourvedre; which must collectively make up at least 60% of the blend; possibly complemented by Carignan and Cinsaut.

Question 27

Vermentino; Roussanne; Marsanne and Grenache Blanc.

Question 28

Sweet; white Minervois Noble does not have its own appellation. It is a golden sweet wine made from the same white grapes as its dry counterparts. The grapes are picked when they have reached a high level of sweetness - either as a result of noble rot or by being dried out manually after picking.

Question 29

Merlot (at least 50% of any AOC Limoux blend); complemented by a wide range of other southern French red varieties; namely Cabernet Sauvignon; Cabernet Franc; Malbec; Grenache; Syrah and Carignan.

Question 30

Mauzac; Chenin Blanc and Chardonnay; and varies widely in style according to the exact area and climate in which it is produced. Cremant de Limoux

Answer 30

Majority is Chenin and Chardonnay (together a maximum of 90 per cent); plus Mauzac and a maximum of 10 per cent Pinot Noir. Modern-style alternative to Blanquette de Limoux.

Question 31

Mauzac (known here as Blanquette) min. 90%; complemented by varying proportions of Chenin Blanc and Chardonnay.

Question 32

Traditional; 9 months aging.

Question 33

Only Mauzac grapes are used; The wine is bottled while it still contains yeast and unfermented sugars. As the sugar ferments the bubbles develop in the bottle. This tends to be a sweeter wine with relatively low alcohol. It typically contains less than 7% alcohol.

Question 34

Exclusively from Clairette grapes. The wine can be anything from an ultra-modern; early-picked; yellowish green; dry wine to a deep brown rancio sweet; alcoholic vin de liqueur to suit French taste in aperitifs.

Question 35

The ubiquitous Carignan is gradually being replaced by Syrah; Grenache; and Mourvèdre (each of them mandatory in Faugères); and Cinsaut is still grown for fruit and rosés.

Question 36

Predominantly from Grenache Blanc; Marsanne; Roussanne and Vermentino. However; Bourboulenc; Maccabeu and Clairette are also permitted; continuing the Rhone/Mediterranean feel.

Question 37

Syrah; Grenache and Lladoner Pelut has gradually replaced carbonically macerated Carignan used to characterize Saint-Chinian’s output.

Question 38

Grenache Blanc; Marsanne and Roussanne.

Question 39

Robust red wine appellation produced from GSM.

Question 40

Robust red wine appellation produced from GSM.

Question 41

Small appellation for the red and rosé wines from Grenache; Syrah; Cabernet Franc; Cabernet Sauvignon and Merlot.

Question 42

The main varieties listed in the regulations are Merlot; Cot (Malbec); and Cabernet Franc. Other varieties include Cabernet Sauvignon; Grenache; Lledoner Pelut; and Cinsaut (in the east of the region).

Question 43

Frontignan; Muscat de Mireval; Muscat de Lunel; Muscat de Saint-Jean-de-Minervois.

Question 44

The most important of the Languedoc’s four Muscats. First vin doux naturel appellation; to be officially recognized. Only Muscat Blanc à Petits Grains should be used and the final wine must be at least 15 per cent alcohol with a sugar content of at least 125 g/l (sweeter than Beaumes-de-Venise’s 110 g/l minimum).

Question 45

The wine is virtually indistinguishable from Frontignan.

Question 46

Appellation for the vin doux naturel wines produced from Muscat Blanc a Petits Grains.

Question 47

Produced using a traditional sweet-wine-making process called mutage. They generally have residual sugar levels of around 125g/L and an alcohol level of about 15%; and are some of the most expressive of the Languedoc Muscats; with sweet; honeyed aromas of citrus and orange blossom.

Question 48

Is the largely domestically produced strong; sweet aperitif of the Languedoc; thus a vin de liqueur made by adding grape spirit to barely fermenting grape juice. The grapes used to make these traditional wines are not regulated by appellation laws.

Question 49

Blending of a minimum of two types of grape for the red; rosé and white Côtes du Roussillon: Carignan; Grenache; Syrah and Mourvèdre. Main white grape varieties: white Grenache; Macabeu; Roussanne; Marsanne; Vermentino; Malvoisie of Roussillon (Sardegna’s Torbato).

Question 50

Tiny (50 ha) sub-region of the Cotes du Roussillon appellation reserved only for red wines produced from a minimum of two types of grape; including: black Grenache; Syrah; Mourvèdre and Lladoner Pelut. Rolled stone terraces; clay and silica; clay and limestone.

Question 51

Only red wines that must be a blend of minimum three types of grapes: Grenache; Syrah; Mourvèdre; black Carignan.

Question 52

Caramany; Latour de France; Lesquerde and Tautavel.

Question 53

Most southerly of France’s vineyards; close to the border with Spain which cover exactly the same area as Banyuls.

Question 54

Blending of a minimum of two types of grape for the red; rosé and white Collioure. Grenache; Syrah; Mourvèdre and Carignan for reds. Grey and white vines: white Grenache; grey Grenache; Roussanne; Marsanne; Vermentino; Macabeu and Malvoisie du Roussillon.

Question 55

Roussillon makes 90 per cent of all of Frances VDN; and Rivesaltes is Frances most popular VDN by far. Others are Muscat de Rivesaltes; Banyuls; Banyls Grand Cru and Maury.

Question 56

Rivesaltes wines are produced in several forms; distinguished by their colors (the result of the grape varieties and ageing processes used to make them). These are Rosé; Grenat; Ambré and Tuilé. There is a fifth category; Hors d’Age; which can be claimed only by Ambre and Tuile wines aged (in glass; not oak) for at least five years before release onto the market.

Question 57

After just three months’ ageing in glass containers; they are often on the market in time for the Christmas after harvest. They are made with a high proportion of Grenache Noir; and are the only Rivesaltes wines that show any high level of varietal character and they are much fresher and fruitier than their longer-aged counterparts.

Question 58

They are subjected to a minimum of 30 months oxidative ageing; they are deep golden-yellow in their youth; with aromas of sweet nuts and caramelized citrus fruits. As they age; the gold color deepens and moves towards orange; amber and eventually reddish-brown.

Question 59

Rivesaltes Ambre wines are made predominantly from Grenache Blanc; Grenache Gris; Other varieties are Macabeu; Malvoisie of Roussillon; Muscat Petits Grains and Muscat of Alexandria.

Question 60

They are aged for min 30 months; during which their original deep ruby color takes on elements of gold and tawny and their red-berry aromas develop into those of coffee; chocolate and confected fruits. They are similar in style to Banyuls Rouge.

Question 61

Rivesaltes Tuile wines are made from 50% Grenache Noir other varieties are same as Amber Rivesaltes but except Muscats.

Question 62

Rivesaltes Grenat wines are bottled much earlier than their counterparts; but are still aged for a minimum of nine months.Being less oxidatively aged; they retain their intense; sweet; red-berry aromas.

Question 63

Deep ruby red in color; they are made from at least 75% Grenache Noir (just like their Banyuls Grand Cru counterparts produced near the border with Spain).

Question 64

Rivesaltes Hors d’Âge is reserved for Amber or Tuilé Rivesaltes with a minimum of 5 years’ ageing.

Question 65

The wine is usually stored immediately under the rafters in a hot climate and the wines which result have an additional and powerful smell reminiscent of overripe fruit; nuts; and melted; or even rancid; butter.

Question 66

With their high levels of residual sugar (a minimum of 100 g/l) and alcohol (between 15% and 17% ABV); these wines are sweet and relatively viscous. As they age; the gold color deepens and moves towards orange; amber and eventually reddish-brown.

Question 67

Muscat Petits Grains and Muscat of Alexandria. Max. yield is 30hl/ha.

Question 68

Gran Roussillon is little-used Roussillon VDN appellation used effectively for declassified Rivesaltes. It also comes in rancio form.

Question 69

All Banyuls wines are barrel aged for at least 12 months - 30 months in the case of the Banyuls Grand Cru wines. The term rancio is applied to those Banyuls wines which have been subject to specific and intentional oxidative ageing. This takes place in oak casks of various sizes; and sometimes in large; basket-wrapped glass containers known as bonbonnes; which are left open-ended to allow the wine to oxidize.

Question 70

All Banyuls wines are made predominantly from Grenache grapes of various colors; there is not a hint of Muscat. Grenache Noir it must constitute at least 50% of the blend for red Banyuls (75% for the Grand Cru wines). Pink-skinned Grenache Gris is next in line; followed by Grenache Blanc and a host of other southern French varieties including Mourvedre; Carignan; Macabeu and Tourbat.

Question 71

Catalan word for vintage used especially for Banyuls rather as Colheita is used for port.

Question 72

Like Banyuls it is produced predominantly from Grenache Noir with a maximum yield of 30 hl/ha (1.7 tons/acre) and is almost invariably strong; sweet; red; and possibly rancio; having been aged in a variety of containers (cement; wood; glass) in a variety of conditions (hot; cold; humid or not).