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Gin Cocktails > Loire > Flashcards

Loire Flashcards

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1
Q

Appellations of the Pays Nantais

A 
Coteaux d'Ancenis
Fiefs Vendéens
Gros Plant du Pays Nantais
Muscadet
Muscadet Coteaux de la Loire
Muscadet Côtes de Grandlieu
Muscadet Sèvre-et-Maine
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2
Q

Muscadet Sèvre-et-Maine AOP Subzones

A

Clisson
Gorges
Le Pallet

Wines labeled with a subzone may not include sur lie on the label

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3
Q

Muscadet Sèvre-et-Maine AOP Styles & Encepagement

A

Blanc: 100% Melon de Bourgonge

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4
Q

Muscadet Sèvre-et-Maine AOP Minimum Potential Alcohol

A

Muscadet Sèvre-et-Maine: 10%

Muscadet Sèvre-et-Maine (with subzone designation): 11%

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5
Q

Muscadet Sèvre-et-Maine AOP Minimum Must Weight

A

Muscadet Sèvre-et-Maine: 161 g/l

Muscadet Sèvre-et-Maine (with subzone designation): 178 g/l

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6
Q

Muscadet Sèvre-et-Maine AOP “Sur Lie” Requirements

A
  1. The wine must be kept on its lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest
  2. The wine is bottled directly off its fine lees between March 1 and November 30 of the year following the harvest, and not marketed until at least March 8
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7
Q

Principal Soils of Muscadet Sevre-et-Maine AOP

A

Clisson: Granite
Gorges: Clay and gabbro (igneous rock)
Le Pallet: Gneiss, quartz, and gabbro

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8
Q

When was Muscadet Sevre-et-Maine AOP established?

A

1936

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9
Q

Muscadet Côtes de Grandlieu AOP

A

Style: 100% Melon de Bourgogne
Can produce Sur Lie wines. Requirements:
-The wine must be kept on its lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest
-The wine is bottled directly off its fine lees between March 1 and November 30 of the year following the harvest, and not marketed until at least March 8
Minimum Alcohol: 10%
Minimum must weight: 161 g/l
Established in 1994

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10
Q

Muscadet Coteaux de la Loire AOP

A

Styles: 100% Melon de Bourgogne. Can be sur lie

Sur Lie Requirements:

  • The wine must be kept on its lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest
  • The wine is bottled directly off its fine lees between March 1 and November 30 of the year following the harvest, and not marketed until at least March 8

Established in 1936

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11
Q

Muscadet AOP

A

Styles and Encépagement:

  • Blanc: 100% Melon de Bourgogne
  • Blanc Nouveau/Primeur
  • Blanc “Sur Lie”
  • All Muscadet wines may include the geographical designation “Val de Loire” on the label

Minimum Potential Alcohol:
Muscadet: 9.5%
Muscadet “Sur Lie”: 10%

Minimum Must Weight:
Muscadet: 153 g/l
Muscadet “Sur Lie”: 161 g/l

“Sur Lie” Requirements:

  • The wine must be kept on its lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest
  • The wine is bottled directly off its fine lees between March 1 and November 30 of the year following the harvest, and not marketed until at least March 8

Established in 1937

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12
Q

Tributaries of the Loire that run through Nantais

A

Sevre

Maine

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13
Q

Gros Plant du Pays Nantais AOP

A

Styles and Encépagement:
Blanc:
-Principal Variety: Min. 70% Folle Blanche (Gros Plant)
-Accessory Varieties: Montils and a max. 10% Colombard
-Blanc “Sur Lie”
-Folle Blanche may only account for a min. 50% of the encépagement through 2030
-All Gros Plant wines may include the geographical designation “Val de Loire” on the label

Established in 2011 (VDQS in 1945)

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14
Q

Fiefs Vendéens AOP Subzones

A 
Brem
Chantonnay
Mareuil
Pissotte
Vix
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15
Q

Fiefs Vendéens AOP

A

Styles and Encépagement:
Blanc:
-Principal Variety (Min. 60%): Chenin Blanc
-Complementary Varieties (Min. 10% combined): Chardonnay (Grolleau Gris is also considered complementary in Brem, and Sauvignon Blanc is also considered complementary in Vix.)

Rosé:

  • Principal Varieties (Min. 80%): Gamay and Pinot Noir (In Brem and Chantonnay, the encépagement requires a min. 50% Pinot Noir and a min. 20% Gamay. In Mareuil, Pissotte, and Vix, the encépagement requires a min. 50% Gamay and a min. 30% Pinot Noir.)
  • Accessory Varieties: Cabernet Franc, Cabernet Sauvignon, Négrette (Grolleau Gris is considered complementary in Brem)

Rouge:

  • Principal Varieties: Cabernet Franc, Négrette, Pinot Noir (In Brem and Pissotte, the encépagement requires a min. 50% Pinot Noir and a min. 20% Cabernet Franc. In Chantonnay, Mareuil, and Vix, the encépagement requires a min. 50% Cabernet Franc, and a min. 20% Pinot Noir. Négrette is always at a min. 10%.)
  • Accessory Varieties: Cabernet Sauvignon, Gamay

All Fiefs Vendéens wines may include the geographical designation “Val de Loire” on the label

Established in 2011 (VDQS in 1984)

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16
Q

Coteaux d’Ancenis AOP

A

Styles and Encépagement:

  • Blanc: 100% Pinot Gris
  • Rosé: 100% Gamay
  • Rouge: 100% Gamay
  • Varietally-Labeled “Malvoisie”: 100% Pinot Gris

All Coteaux d’Ancenis wines may include the geographical designation “Val de Loire” on the label

Established in 2011

17
Q

Ocean near Pays Nantais

A

Atlantic

18
Q

Climate of Pays Nantais

A

Maritime: cool, wet

19
Q

Appellations for Melon de Bourgonge

A
  1. Muscadet AOP
  2. Muscadet Coteaux de la Loire AOP
  3. Muscadet Côtes de Grandlieu AOP
  4. Muscadet Sevre-et-Maine AOP
20
Q

Ideal ABV for Melon de Bourgogne and why

A

10 (min)-12%

to ensure a lighter, fresher character

21
Q

Producers of Muscadet Sèvre et Maine AOP

A
  1. Pierre Luneau-Papin (Pierre de La Grange)
  2. Domaine de la Pepière
  3. L’Ecu
  4. Landron (Domaine de la Louvetrie)
  5. Eric Chevalier
22
Q

Hermine d’Or

A

An unofficial label term adopted by producers of Muscadet Sevre et Maine producers. Promotes terroir and stresses ageability.

23
Q

Climate of Anjou-Saumur

A

Continental

24
Q

AOPs of Anjou Saumur

A
  1. Anjou AOP
  2. Anjou-Villages AOP
  3. Anjou Villages Brissac AOP
  4. Anjou Coteaux de la Loire AOP
  5. Bonnezeaux AOP
  6. Cabernet d’Anjou AOP
  7. Cabernet de Saumur AOP
  8. Coteaux de l’Aubance AOP
  9. Coteaux du Layon AOP
  10. Coteaux de Saumur AOP
  11. Haut-Poitou AOP
  12. Quarts de Charme AOP
  13. Rose d’Anjou AOP
  14. Saumur AOP
  15. Saumur-Champigny AOP
  16. Savennières AOP
  17. Savennières Coulée de Serrant AOP
  18. Savennières Roche Aux Moines AOP
25
Q

What area is the center of Loire’s sparkling wine production?

A

Saumur

26
Q

What is Pineau de la Loire?

A

sweet and dry interpretations of Chenin Blanc in Anjou

27
Q

Anjou AOP Styles & Encepagement

A

Blanc: Chenin+max 20% Chard/Sauvignon

Rouge: Cab Franc & Sauvignon + max. 30% Pineau d’Aunis and Grolleau (max 10%). Rouge can also be Primeur/Nouveau

Anjou Gamay: 100% Gamay. Can be primeur/Nouveau

Vin Mousseaux Blanc: min 70% Chenin, plus Cab Franc, Cab Sauv, Grolleau, Grolleau Gris, Pineau d’Aunis, Gamay. Max 20% Chardonnay. Must be traditional method & spend 9 months on lees.

Vin Mousseaux Rosé: cab Franc, Cab Sauv, Cot, Gamay, Grolleau, Grolleau Gris, Pineau d’Aunis. Must be traditional method, min. 9 months lees)

28
Q

Savennières Roche aux Moines AOP

A

Styles & Encepagement: 100% Chenin Blanc of all sweetness levels.

Minimum Alcohol Levels:

  • Sec: 12.5% (11.5 acquired)
  • Moelleux/Doux: 15.5% (11.5% acquired)

Minimum Must Weights:

  • Sec: 204 g/l
  • Moulleux/Doux: 255 g/l

Chaptilization prohibited. Manuel harvesting required.

SOils: steep slopes of blue schist w/volcanic debris.

Established in 2011

29
Q

Savennières Coulée de Serratn AOP

A 
Monopole of Nicolas Joly
Three Sections: 
-Grand Clos de la Coulée
-Clos du Château
-Les Plantes

Styles: 100% Chenin of all sweetness levels

Same alcohol/must weights as Roche aux moines

chaptilization is prohibited. Manuel harvesting required.

Steep slopes of blue schist w/volcanic debris.

Established in 2011

30
Q

Savennières AOP

A

Communes: Bouchemaine, La Possonnière, Savennières

Styles & Encepagement:
-Blanc Sec to Doux: 100% Chenin

Minimum Potential Alcohol:

  • Savennières Sec: 11.5% (11% acquired)
  • Savennières Demi-Sec/Moelleux/Doux: 12.5% (11% acquired)

Minimum Must Weight:

  • Savennières Sec: 186 g/l
  • Savennières Demi-Sec/Moelleux/Doux: 212 g/l

Chaptilization prohibited for wines of demi-sec of sweeter

Manuel harvesting required
RS Requirements:
-Sec: Max. 4 g/l (max. 8 g/l if total acidity is within 2 g/l of the residual sugar)
-Demi-Sec: Max. 18 g/l (no longer explicitly stated as of 2011)
-Moelleux: 18-45 g/l (no longer explicitly stated as of 2011)
-Doux: more than 45 g/l (no longer explicitly stated as of 2011)

Established in 1952

31
Q

Saumur Champigny AOP

A

Styles & Encepagement:
Rouge: Cabernet Franc (principle). Max 15% combined Cab Sauv & Pineau d’Aunis

Soils: Tuffeau

Established in 1957

32
Q

What is Tuffeau?

A

chalky, fine-grained limestone

Gin Cocktails (10 decks)

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