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D3 Condensed > Languedoc, Roussillon. Provence Copied & Amended > Flashcards

Languedoc, Roussillon. Provence Copied & Amended Flashcards

1
Q

Corbieres must be more than one variety

A

Carignan, Syrah, Grenache or Mourvedre

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2
Q

Languedoc and Roussillon- History and trade

A

Rail development helped to open up the area, supplying basic table wine with North African wine blended in the port towns before being sold. Algerian independence and joining the EU market led to an economy collapse. Poor quality vineyards removed and planted with orchards. High yielding varieties removed and some re-planted with grapes of international appeal. Arrival of Vin de Pays legislation in the 1970’s allowed for experimentation with grape varieties and attracted trained winemakers and viticulturists from new world countries to the region. Investment continues today with 1000 estates, 285 co-operatives and 22 large negoctiants.

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3
Q

Climate- Languedoc and Roussillon

A

Mediterranean, early springs, hot dry summers, long autumns and rainy winters. The Mistral and Tramontane winds can still have an affect here, cooling what would otherwise be stifling summer heat.

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4
Q

Soil- Languedoc and Roussillon

A

Range of soil types: rich in river valleys, alluvial sand in the Rhone delta, clay and gravel in the plains. Limestone is a common factor throughout all soil types.

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5
Q

Grape Varieties- Languedoc and Roussillon

A

Similar varieties to the Rhone Valley. Carignan also grown, producing robust fruity wines when grown with lower yields. Vin de Pays have opened up the grape varieties grown. Now vast plantings of Cabernet Sauvignon, Merlot and Chardonnay.

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6
Q

Languedoc

A

220,000 Ha. of vineyard, with 70% of the production going to IGP wines. Carignan, followed by Syrah and Grenache Noir are the biggest varietals grown. Cooperatives supply 2/3rd of the wine production.

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7
Q

Cotes du Roussillon AC

A

Whole plain between Pyrenees and the sea.

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8
Q

Cotes du Roussillon Villages AC

A

Superior appellation to CdR AOC.

Red production only, higher natural alcohol than Roussillon Ac.

Minimum 2 varieties in blend

Wine is high in acidity, deep coloured and bitter.

Carbonic Maceration can be used to extract softer tannins with round fruit.

Prices are low.

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9
Q

Pays d’Oc

A

Covers Languedoc-Roussillon, Yields are controlled to 100hL/ha for Rose and 90 hL/Ha for Red & White, but growers and producers have freedom of variety and style of wine. Vintage and variety to appear on the label. Considerable planting of varieties such as Merlot (21%), Cabernet Sauvignon, Syrah, Chardonnay.

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10
Q

Cotes de Provence AOC

A

Largest AOC in Provence. 90% of production is Rose, from Grenache Noir, Cinsaut and Tibouren at 55 hL/Ha. Rose has raspberry, red plums, herbal notes plus medium acidity, medium alcohol.

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11
Q

Rolle

A

Officially accepted alternative southern French name for the increasingly popular vermentino used traditionally in bellet and parts of Languedoc-Roussillon. dna profiling has shown it to be distinct from rollo.

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12
Q

Les Baux de Provence

A

Red wines are made, from Grenache, Syrah, and Mourvèdre grapes, which must together make up at least 60% of the blend,

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13
Q

Terrasses du Larzac

A

The highest named terroir in the languedoc was promoted to full aoc status for its distinctive reds in 2014. The elevation of these foothills of the Cévennes entails dramatic temperature variation, sometimes as much as 20 °C/36 °F between day and night. The decidedly infertile soils include clay, limestone, pebbles, and shingle. The required blend of Languedoc grape varieties is dominated by Grenache Noir, Syrah, and Mourvèdre with, possibly, some Cinsaut and Carignan.

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14
Q

Key wine business facts about Languedoc region

A

Key facts o 32,000 winemakers; 236,000ha (~25% of all French vines) o 70% of region’s production is IGP o 15% is AOC o Still dominated by simple wine categories o Rose production has grown 35% in recent years o Exports are growing strongly – mainly USA and China o Promote through Sud de France

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15
Q

Languedoc issues and trends?

A

+ Great diversity, all at affordable prices

+ Demise of coops - Profitability?

+ Outside investment

+ IGP/AOP + Organic/Biodynamic

+ Exponential rise in quality

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16
Q

Roussillon - the growing environment

A

• The Growing environment o Climate  Hot & driest region in France w continuous northerly Tramontane winds.  Mediterranean climate  500-600mm rainfall and high sunshine hours  Influenced by Pyrenees which provide altitude to some vineyards  Low disease pressure o Topography  Many vineyards planted on slopes or foothills of Pyrennes  No extensive flat coastal plains (key difference from Languedoc)

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17
Q

Provence sales? where and %

A

65% of Provence wines is sold in France 35% is exported with USA being 50% of that

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18
Q

Climate of Provence?

A
  • Mediterranean with 3,000 hours of sunshine,
  • 700mm rainfall concentrated in Spring & Winter
  • Mild winters still allow vine dormancy
  • Mistral, cold wind from north
  • The ocean helps to alleviate some of the summer heat
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19
Q

Challenges of viticulture in Provence?

A
  • Challenges
    • Mistral (cold north wind) can interrupt flowering and hurt yields
      • A southerly aspect can help to protect the vineyard from mistral
      • Also the mistral helps to reduce fungal disease pressure
    • Drought
      • A relatively dry climate over summer
      • Irrigation may be needed in dry seasons
    • Heat stress
      • Hot seasons can impact on vine health and yield
      • Some elevation up to 400metres helps to alleviate summer heat
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20
Q

what are the viticulture requirements for Rose production?

A
  • Rose production
    • Picking is earlier for grapes used in Rose production
    • Need to ensure the tannins are ripe at picking if some maceration occurs
    • Critical to get picking date right – balance of acidity and ripeness
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21
Q

Rose is what % of Provence production?

A

90%

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22
Q

Provence Rose is made from what varieties?

A
  • Provence Rose
    • Synonymous with pale pink Rose
    • Predominantly made from Cinsaut and Grenache Noir
    • Tibouren (a local variety) is also a less component
    • Can add up to 20% of white grapes into the blend (typically <10%)
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23
Q

Winemaking practices for Provence Rose.

A
  • Fruit is handled protectively to preserve flavours and the pale colour
    • by excluding oxygen
    • using refrigeration
  • Rose made by either
    • Direct pressing – i.e. very little skin contact – pressed straight away or straight after crushing/destemming
    • Short maceration – two hours up to a few days
      • Saignee – ‘bleeding off’ – Rose may be made by ‘bleeding off’ a portion of juice after short period maceration
  • Fermentation is usually in stainless steel
  • Can either be cultured yeast or ambient yeast
  • Fermentation temperature held in 14-18 degrees (low temp)
  • Fermented to dryness – AOC rules require this
  • MLF is avoided in order to preserve acidity
  • Colour may be adjusted by carbon fining
  • Wines stored 2-3 months on lees in SS tanks to retain fruit flavours
  • Rarely – but some producers oak age their premium Roses (Ch. d’Esclans)
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24
Q

Les Baux de Provence

A

1.Les Baux de Provence AOC

· Far west of the region, close Rhone river

· Wine production

i. Mainly red wines
ii. From Grenache, Syrah and Mourvèdre
iii. The three varieties must make up min. 60% of the blend

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25
Q

What are the minor appellations of Provence and what are they known for?

A

Other minor Appellations

  • Bellet (1,000ha) (●●●):
    • cooler foothills behind Nice; mainly Vermentino; wine consumed locally
  • Palette (●●●):
    • Wines mostly made by Chateau Simone
  • Cassis (175ha) (●●●):
    • mainly whites with fresh but low acidity. Some reds & Rosés too.

All of the above minor appellations are on the coast and are under development pressure.

Most of the wine is sold to local tourists.

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26
Q

Provence accounts for 40% of ?

A

AOC Rose production

27
Q

Langudeoc today in terms of vineyard area, cooperative production and focus?

A
  • Today
    • Vineyard area is 50% of what it was in 1968
    • Cooperatives produce 2/3rd
    • More focus on small production high quality wines
28
Q

Climate of Languedoc?

A
  • Mediterranean w common cooling effect of Tramontane wind
    • Tramontane wind- comes for NW between the Pyrenees and the central Massif
  • Below 600mm rainfall
    • temp > 30°C in July/August
  • Low moisture levels – hence Languedoc has high level of organic certification
29
Q

Viticulture in Languedoc?

A

Irrigation is strictly regulated & actually not very common

Bush-trained vines dominate but increase in wire-training esp. international varieties

The flat topography has meant mechanisation has been relatively easy with machine harvesting the norm for IGP wines and AOC wines (where terrain allows)

30
Q

Top six grape varietals in Languedoc?

A

Main varieties grown in the Languedoc are black grapes; with the top six as follows:

· Carignan

· Syrah

· Grenache Noir

· Merlot

· Cabernet Sauvignon

· Cinsaut

31
Q

Carignan

A

Carignan

  • Number one in Languedoc
  • Buds late so avoids spring frost
  • Ripens late
  • Needs a warm climate to ripen
  • Very high yielding – but at these yields the wines have no flavour intensity
  • Prone to downy mildew to grape moths
  • Berries attach strongly onto the stems so hard to mechanically harvest
  • EU vine pull has significantly reduced this varietal
  • Grapes are high in acidity and tannin – so winemakers try to soften this with carbonic maceration or by blending in other varieties
  • Wines are typically:
    • Typically unoaked
    • Medium ruby in colour
    • Simple blackberry fruit with high acidity and tannins
32
Q

Winemaking in Languedoc for inexpensive wines?

A
  • Fermentation in concrete or stainless steel tanks
  • Generally inoculated with cultured yeast
  • Two styles of fermentation technique for red
    • Carbonic maceration
      • Used to make fruity wines, deep colour and low tannins
      • Mid-range fermentation temperatures to preserve fruit flavours
      • Vast majority of these wines are made for early drinking
    • Crushing, maceration, fermentation on skins for 5-7 days
      • Some tannin extraction
      • Mid-range fermentation temperatures for flavour preservation
      • Some tannin so wines will age for 2-3 years
33
Q

For small volume production what might change in wine production in Languedoc?

A
  • For small volume production
    • Some sorting tables used
    • Warmer fermentation temperatures
    • Natural yeasts sometimes used
    • Maturation in oak
    • These wines are ageworthy
34
Q

Cooperatives in Languedoc - how much of the production?

A

2/3rds

35
Q

IGP wines of Languedoc represent what ?

Yields of IGP wines?

How are they labelled ?

A
  • Represent 70% of Languedoc production
  • Maximum yields:
    • 90 hL/Ha. for red and white wines,
    • 100 hL/Ha. for Rose
  • Labelled by varietal
  • commercially very successful
36
Q

the hierarchy of IGP?

A
  • Three forms of IGP
    • Regional – IGP Pays d’Oc – whole of Languedoc-Roussillon region
    • Departmental – IGP Gard
    • Smaller unit named after a feature – IGP Cotes de Thongue
37
Q

Pays d’Oc? details on it and the varietals sold under this IGP

where is it mainly sold

A
  • IGP Pays d’Oc
    • Largest IGP wine in France
    • 10-15% of all French Wine!
    • 50% red, 25% white and 25% Rose
    • Typically fresh, fruity expressions, little or no oak for maturing the wines
    • Good to very good quality, inexpensive to mid priced
    • By variety grown and sold as IGP Pays d’Oc
      • Merlot (21%)
      • Cabernet Sauvignon
      • Chardonnay
      • Syrah
      • Grenache Noir
      • Sauvignon Blanc
      • Cinsaut
    • 50% sold in France, mostly supermarkets and hospitality
    • Exports to Germany, Netherlands and Belgium
38
Q

How would summarise the style of the red wines by Regional, named Appellation, to sub appellation?

A
  • Style, quality and price
    • Red wines can be grouped by:
      • Regional appellation – Languedoc AOC
        • Medium intensity in aroma
        • Simple blackberry, red plum
        • Medium tannins, acidity and alcohol(?)
      • Named appellation (i.e. Corbieres AOC)
        • Medium to medium+ intensity of aromas and flavours
        • Blackberry, red plum, herb notes
        • Medium tannins, med-med+ acidity
        • Medium to high alcohol
        • Minority have oak aromas
        • Good to very good quality with some outstanding examples
      • Sub-appellations (Corbieres-Boutenac AOC)
        • Medium+ to pronounced aromas and flavours
        • Medium+ tannins
        • Very good quality with some outstanding
39
Q

Languedoc AOC - yields, AOC rules

A

AOC Languedoc

  • Yields
  • 50hl/Ha. for reds
  • 60 hL/Ha. for whites
  • AOC rules for Red wines
    • Principal varieties are Grenache, Syrah and Mourvèdre
    • Min. of two varieties – including one of the principals
    • No variety more than 80%
    • Principal varieties must min. 40% of blend
    • Other varieties must be no more than 30% of blend
40
Q

Corbieres - where is it and what % red production?

A

CORBIERES AOC – 10,000 Ha (4th largest AOC in France)

  • Hilly appellation – south west of Narbonne
  • Vineyards on slopes up to 450 metres
  • 90% red production
41
Q

Corbieres-Boutenanc AOC - a sub regional appellation - what are the rules?

A
  • Corbieres-Boutenac AOC
    • Carignan, Grenache, Mourvèdre – 70% minimum.
    • Limestone base soils
    • Highly regarded wines
    • Small AOC, 150 Ha.
42
Q

The white wines of Corbieres are made from what varieties?

A
  • White wines
    • Bourboulenc
    • Grenache Blanc
    • Marsanne and Roussanne
    • Rolle (Vermentino)
43
Q

Minervois AOC - details on varieties and location

A

Minervois

87% of reds, 10% rosé & 3% white

  • Has altitude and proximity to the Mediterranean
  • Most red and rose wines are Grenache, Syrah or Mourvèdre blends
  • AOC rules
    • The ‘G,S and M’ plus Carignan and Cinsaut – must be 50%
    • No variety exceeding 80% of blend
44
Q

Minervois La Liviniere AOC

A

Minervois La Liviniere

  • RED wine only
  • First sub region AOC in Minervois in 1999
  • Limestone terrace of gentle slopes
  • Up to 400m
  • Altitude helps to retain acidity than lower parts of Minervois
  • Winemaking
    • Full or partial carbonic maceration
  • AOC rules
    • Red wines
    • The ‘G,S or M’ – must be min. 40%
    • Plus Carignan and Cinsaut – can be counted in making up to a min. 80% of the blend
45
Q

Saint Chinian AOC

A

AOC Saint Chinian –A large AOC

  • Located between Faugères & Minervois, north of Béziers with 2 zones:
  • South: lime clay soils with good water retention -> reds with body and tannins – but less concentration
  • North: arid, fast draining schist soils with some estates producing some wines of higher concentration
    • Contains two sub zones Saint-Chinian Roqueburn, Saint-Chinian Berlou
  • Winemaking rules
    • 50% minimum of Grenache, Syrah and Mourvedre
    • As per above – North area has two more quality focussed sub zones
  • Key producer: Clos Bagatelle
46
Q

Fitou AOC

A

Fitou –

  • First AOC in Languedoc in 1948
  • All Fitou can be bottled as Corbieres
  • 2 zones:
  1. Fitou maritime: clay & limestone soils + sea influence -> softer, more rounded wines
  2. Fitou de Hautes Corbieres: more mountainous with free draining schist soils + less sea influence -> more structure
  • Winemaking rules
    • Focus on traditional varietals
    • Carignan – must be10 to 40% of the blend
    • Grenache – min. of 20%
    • Semi-carbonic maceration on the Carignan to give better fruit and aromas with less tannin
47
Q

Faugeres AOC

A

Faugères AOC (ll)

Majority red wine production plus some Rose

  • vineyards on the foothills of the Cévennes, 250-400mRL
  • Homogeneous soils of schist suited for best quality reds esp. Syrah
  • High percentage of Organic production
  • Winemaking rules
    • 33 hL/ha avg yield (Low)
    • Wine must be aged for a year before release
  • Key producers: Léon Barral, Mas l’Olivier
  • 90% of wines sold in France
48
Q

Pic Saint-Loup AOC

A

Pic Saint-Loup AOC 500ha

  • North of Montpellier, continental climate, 1000mm of rainfall
  • quality area with cooler climate GSM 90% of plantings
  • Syrah performs well here
  • Wine AOC rules
    • Syrah must be 50% of the blend
    • Only Red and Rose
49
Q

Terrasses du Larzac AOC

A

Terrasses du Larzac AOC

  • Granted AOC status in 2014
  • Climate – high diurnal range – up to 20 degrees in Summer
  • Vineyards at a range of altitudes 120m up to 400m
  • Wine AOC rules
    • RED wines only
    • Has to have three varieties in it
    • Wine styles
      • Premium quality (attracting investment)
      • Ripe fruit flavours but good acidity
  • Quality producers
    • La Peira
    • Grange des Peres
50
Q

La Clape AOC

A

La Clape AOC (ll)

  • New AOC – 2015
  • Geographically close to Narbonne city - on the ocean
  • Climate is warm, sunny, arid and windy
  • Fruit obtains full ripeness
  • Suitable for varieties such as Mourvedre
  • Wine production
    • 80% is red
    • Well known for White
  • Wine AOC rules
    • Whites minimum 60% Bourboulenc and/or Grenache Blanc
  • Key quality producer: Château la Negly
51
Q

What are the two Atlantic influenced AOCs in Languedoc?

A

Atlantic influenced appellations

  • Most westerly of the Languedoc appellations
  • Have Bordeaux varietals growing – alongside Languedoc ones
  • The two appellations are:
    • Malepere AOC
      • Climate influenced by Atlantic, protected from Mediterranean by mountains
      • Blend of two varieties
      • Must be min. 40% Merlot
    • Cabardes AOC
      • Both Atlantic and Mediterranean influence
      • Both Bordeaux varietals and Languedoc
      • The blend must have
        • Minimum of 40% of Bordeaux varietals – CabS, CabF, Merlot and Languedoc varietals of Grenache and/or Syrah
52
Q

The Picpoul Pinet AOC

where is it location

soils?

climate?

grapegrowing?

Winemaking and style?

wine Business?

A

Picpoul de Pinet

  • Located close to the coast on low lying land
  • The soils are generally sandy
  • The climate is warm and sunny
  • Grapegrowing
    • Dedicated entirely to growing ‘Piquepoul Blanc’
    • The grapes retain acidity in the warm climate and ripen well
  • Winemaking AOC rules & history & style
    • 60 hL/Ha. Max. yield – quite high
    • Modern technology has allowed retention of fruity flavours and aromas
    • The wine style is:
      • Green-gold colour
      • Dry style and medium+ to high acidity
      • Medium bodied
      • Medium intensity of lemon fruit with light floral notes
  • Wine business
    • Dominated by cooperatives (“Ormarine”) – 90% of production
    • 65% is exported plus domestic is dominated by local tourist trade
    • UK is main export market, followed by USA
53
Q

Wine business of Languedoc the key facts

A

WINE BUSINESS OF LANGUEDOC

Key facts

  • 32,000 winemakers; 220,000ha (~25% of all French vines)
  • 70% of region’s production is IGP
  • 15% is AOC
  • Still dominated by simple wine categories
  • Rose production has grown 35% in recent years
  • Exports are growing strongly – mainly USA and China
  • Promote through Sud de France
54
Q

The growing environment of Roussillon?

A
  • The Growing environment
    • Climate
      • Hot & driest region in France w continuous northerly Tramontane winds.
      • Mediterranean climate
      • 500-600mm rainfall and high sunshine hours
      • Influenced by Pyrenees which provide altitude to some vineyards
      • Low disease pressure
    • Topography
      • Many vineyards planted on slopes or foothills of Pyrenees
      • No extensive flat coastal plains (key difference from Languedoc)
55
Q

What % of Roussillon is organic?

A

15%

56
Q

Key grape varieties of Roussillon?

A

o The key grape varieties

Red/Rose

· Grenache Noir

· Syrah

· Carignan

· Mourvèdre

White

· Macabeu (Viura)

57
Q

What % of Roussillon production is AOC?

A

70%

58
Q

Viticulture in Roussillon

Organic?

Trellising?

production of the top three varieties?

A
  • High portion (15%) of organic production
  • Low yields due to low rainfall and high sunshine hours
  • Bush vines were historically the norm
    • But expensive to maintain
    • Must be worked by hand
  • Today areas that are suitable for trellising (i.e. flat enough) have been converted
  • Production is:
    • Grenache Noir ~23%
    • Syrah ~ 16%
    • Carignan ~14%
59
Q

Winemaking in Roussillon, how much is not VDN?

Cooperative production?

what methods are used

Majority of wines are?

A
  • Winemaking
    • 25% of production is VDN (not considered here)
    • The remaining 75% of production is approx. 50/50 PGI/AOC wines
    • Cooperatives are very strong – 75% of production!
    • A combination of traditional crushing/maceration on skins and carbonic maceration
    • Majority of wines are Red with Rose and a small portion of whites
60
Q

Cotes du Roussillon?

A

Côtes du Roussillon (lll)

  • Near 5000 Ha.
  • Whole plain between Pyrenees and the sea;
  • Excludes Collioure though
  • On the lower slopes of the Pyrenees (100-250m)
  • Maximum yield is 48 hL/Ha.
  • Red wines
    • Principal varieties are Carignan, Grenache, Mourvedre and Syrah
    • Carignan can’t be greater than 50% in the vineyard
    • Syrah and Mourvèdre, separately or together must be greater than 25% in the vineyard!
    • Minimum of two varietals but one varietal can’t be more than 80%
    • Similar in quality and price to Languedoc
61
Q

Cotes du Roussillon-Villages

A

Côtes du Roussillon-villages – 14% of production

  • An appellation for red wines only
  • Less than 50% the size of Cote du Roussillon
  • Vines grown from 100-400 metres
  • More work by hand due to the slope
  • Max. yield of 45 hL/Ha. But lower yields often
  • Same rules – as for Cote du Roussillon for varieties, blending
  • Five villages can append name to this appellation
    • Example – Tautavel
    • Lower yield max. 42 hL/Ha.
    • Some villages require Carignan to be made with Carbonic maceration – to reduce tannin and heighten fruit
  • Hi acidity, deep coloured bitter wines, w more spice and concentration vs. Côtes du Roussillon. Carbonic maceration to soften wines
  • North: Caramany, Tautavel, Latour-de-France & Lesquerde are individual communal appellations
  • South: Les Aspres –recognised terroir since 04
62
Q

Collioure AOC

A

Collioure AOC

  • Small appellation – covers Banyuls area (VDN AOC?)
  • Grape growing
    • Steep terraces above Mediterranean
    • Hot growing environment
    • Low rainfall and poor soils
    • Low yields – typically 20-25 hL/Ha.
  • Wines
    • Full bodied red and white wines
    • Max. yield of 40 hL/Ha. Rarely achieved
    • Red wines – similar to Langudeoc in quality, style and price
63
Q

The IGP that covers Roussillon?

A

IGP Cotes Catalanes

  • Covers Pyrennes-Orientales department
  • Used for red and white wines
  • Includes some super premium whites – Domaine Gauby
64
Q

Wine business of Roussillon

A
  • Cooperatives are very important in the region – 75%
  • Increasing number of high quality focussed individual wineries
  • 80% of the wines sold in France
  • Notable producers
    • Roussillon - Domaine Gauby – 40ha / 80,000btls
    • Run by perfectionists Gérard & Ghislaine Gauby; Mineral complex reds & whites

D3 Condensed (27 decks)

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