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WSET 4 > Loire > Flashcards

Loire Flashcards

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1
Q

Grape varieties in Loire Valley

A 
Melon
Chenin Blanc
Cabernet Franc
Sauvignon Blanc
Pinot Noir
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2
Q

General separation of main parts of Loire

West to east

A

Pays Nantais
Anjou-Saumur
Touraine
Sancerre

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3
Q

Grape variety planted in Pays Nantais

A

Melon (Melon de Bourgogne or Muscadet)

also: Folle Blanche (locally as Gros Plant)

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4
Q

Climate and soil in Pays Nantais

A

Cool maritime climate

(cool springs, warm humid summers, threat of rain through growing season from flowering to harvest)

Predominantly well-drained soils

Spring frosts are issue (despite Atlantic proximity)

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5
Q

Melon

A

Only allowed variety in Muscadet appellations

Hardy, well suited to cool region

Buds early (prone to frost damage)
Ripens early (reducing threat of rain)

High yields

Good resistance to powdery mildew
Susceptible to downy mildew and botrytis bunch rot
(repeated spraying required)

High acidity, light body, low to med alcohol
Typically low aromatic intensity (green apple and grass)
Often made sur lie

From 2018 basic Muscadet AOC can include up to 10% of Chardonnay

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6
Q

Vineyard management in Pays Nantais

A

Recent progress on canopy management
(sun exposure, reduction of fungus)

Care has to be taken to avoid sunburn

Threat of ‘high’ alcohol in hot years (waiting for ripeness of pipes and skins)

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7
Q

Winemaking in Pays Nantais

A

Chaptalization allowed up to 12% abv potential alcohol

Muscadet typically ferment and aged in large shallow underground glass-lined concrete vats
(stainless used as well)

Keeping wine as natural as possible and then aged on lees

Malo typically avoided (preserving high acidity)

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8
Q

Sur Lie explanation

A

Filling out the body of otherwise very ligh bodied wines.

One racking is allowed to remove gross lees

Wine remains in contact with fine lees through following winter till bottling

Retains freshness and may retain small amount of carbon dioxide as part of the style

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9
Q

Allowed level of chaptalization in Muscadet

A

up to 12% abv potential alcohol

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10
Q

Appellations in Pays Nantais

A

Muscadet Sèvre et Maine AOC

Muscadet AOC

Muscadet Coteaux de la Loire AOC

Muscadet Côtes de Grandlieu AOC

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11
Q

Maximum yield Muscadet (2 appelations)

+ max yield for Cru Communaux

A

Muscadet Sèvre et Maine AOC - 55 hl/ha

Muscadet AOC - 65 hl/ha

Clisson, Gorges, Le Pallet - 45 hl/ha

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12
Q

Regulations of ‘sur lie’ labelling term

A

May be added to any of the four appellations

Must be bottled before 1 March and 30 November of the year following harvest and in winery in which they were made

This means that negociants can only buy grapes, must or bottled wine and not wine to be aged sur lie

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13
Q

Three Muscadet cru communaux

A

Clisson
Gorges
Le Pallet

If grapes are grown exclusively in one of these areas, name can be added (Muscadet Sèvre et Maine AOC Clisson)

lower max yield - 45 hl/ha
has to be kept on lees for 18 months (le Pallet) or 24 months (Clisson, Gorges)
Cannot be labelled ‘Sur Lie’ (bottles after required date)

Rounder and more complex

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14
Q

Minimum time on lees for Muscadet (and for cru communaux)

A

Muscadet sur lie - through winter following harvest

18 months (le Pallet)

24 months (Clisson, Gorges)

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15
Q

Wine business Pays Nantais

A

very successful in UK in 1980s
then drop in popularity (emergence of New World wines)

Export 17%

Negociants play important role (over half of sales)
- Castel, Grand Chais de France, Ackerman

Promotional body InterLoire (together with Touraine and Anjoy-Saumur)

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16
Q

Climate in Anjou-Saumur and Touraine

A

Moderating influence of Atlantic Ocean decreases from Anjou to Touraine

Continental climate with warm summers and cold winters

Around 700mm of rainfall (split through the year)

  • increased disease pressure
  • risk in flowering and harvest

River Layon creates misty conditions in Anjou for spread of Botrytis

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17
Q

Grape varieties in Anjou-Saumur and Touraine

A 
Chenin Blanc
Sauvignon Blanc
Cabernet Franc
Grolleau Noir
Gamay Noir
Cabernet Sauvignon
Cot (Malbec)
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18
Q

Chenin Blanc

A 
buds early (prone to frost)
Late ripening (vulnerable to autumn rain)

vigorous (high yielding)

Prone to powdery mildew and botrytis and trunk disease

Ripens unevenly (has to be picked on several passes)
 - limits mechanical harvesting

Suitable for wide variety of styles
Dry and off dry - med intensity (green apple, lemon), med alcohol, high acidity

Producer: Domaine Huet

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19
Q

Cabernet Franc

A 
Early budding (prone to frost)
Prone to coulure (reduction of yields)
Mid-ripening (if not picked fully ripe - leafy)
 - canopy management required
Winter hardy

Med (pronounced) intensity, red fruit (red currant, raspberry), floral (violet), leafy, light to med body, med tannin, high acidity

Single varietal or rose bled
In Touraine blended with Cot (Malbec)

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20
Q

Grolleau Noir

A

early budding
mid-ripening
proìne to botrytis

blending variety for rose

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21
Q

Chenin Blanc winemaking

A

Ferment in cool to medium temperatures (can last several months)

Large old oak or steel

Malo usually avoided

Aged in neutral vessel to retain primary aromas

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22
Q

Cabernet Franc winemaking

A

Typically pressed, ferment in concrete or old wood (allowing punch down or pump over)

Some use ambient yeast and age in used oak or range of sizes

Aim is to retain primary aromas

Some producers can include proportion of new French oak

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23
Q

Rose winemaking

A

Many made by direct press (some with short maceration)

Processed as white wine and aged about 3-4 months in neutral vessel

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24
Q

3 regional appellations for central Loire

A

Anjou AOC
Saumur AOC
Touraine AOC

No generic appellation for Loire as whole

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25
Q

Key Anjou appellations

A 
Anjou AOC
 - Anjou Village AOC
Coteaux du Layon AOC (Premier cru)
 - Coteaux du Layon AOC + named village
 - Bonnezeaux AOC
 - Quarts de Chaume AOC (Grand cru)
Savennieres AOC
 - Savennieres La Roche aux Moines AOC
 - Coulee de Serrant AOC
Rose de Loire AOC
Rose d'Anjou AOC
Cabernet d'Anjou
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26
Q

Anjou AOC

legal requirements

A

max yield 60 hl/ha for white (67 hl/ha for rose)

Anjou Blanc - min 80% Chenin Blanc
Anjou Rouge - min 70% Cabernet Franc and/or Cabernet Sauvignon

Anjou Village AOC

  • still red only
  • entirely Cabernet Franc and Sauvignon (single or blend)
  • max yield 55 hl/ha
  • can only be released in September following harvest
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27
Q

Anjou Village AOC

legal requirements

A

Still red only

Entirely Cabernet Franc and Sauvignon (single or blend)

Max yield 55 hl/ha

Can only be released in September following harvest

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28
Q

Red wines in Anjou can only be labelled:

A

Anjou AOC

Anjou Village AOC

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29
Q

Important appellations for dessert wine in Anjou

A

Coteaux du Layon AOC

  • Coteaux du Layon AOC + named village
  • Bonnezeaux AOC
  • Quarts de Chaume AOC (Grand cru)
  • Coteaux du Layon AOC Chaume (Premier cru)
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30
Q

Coteaux du Layon AOC

A

steep slopes on the right bank of Layon River
Specializes in botrytised wines from Chenin Blanc

If botrytis fails to develop, grapes can also be dried on vine
Natural high acidity on Chenin Blanc keeps balance

Max yield 35 hl/ha (min 14% potential alcohol)

Coteaux du Layon AOC + named village
(several passes to collect affected grapes - tries)
Max 30 hl/ha (min 15% potential alcohol)

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31
Q

The only grand cru and premier cru in Loire

A

Quarts de Chaume AOC (Grand cru)

Coteaux du Layon AOC Chaume (Premier cru)

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32
Q

Max yield and potential alchol in appellation for dessert wine in Anjou

A

Coteaux du Layon AOC
- 35hl/ha (14%)

Coteaux du Layon AOC + named village
- 30 hl/ha (15%)

Bonnezeaux AOC
- 25 hl/ha (15%)

Coteaux du Layon AOC Chaume (Premier cru)
- 25 hl/ha (16.5%)

Quarts de Chaume AOC (Grand cru)
- 20 hl/ha (18%)

33
Q

Savennieres AOC

A

small prestigious appellation specializing in fully dry wines from Chenin Blanc

South facing, low fertility, rocky schist soils
- concentration and ripeness

High acidity and often high alcohol
- very austere, require many years in bottle to be approachable

max. yield 50 hl/ha

2 smaller appellations 
 - Savennieres La Roche aux Moines AOC
 - Coulee de Serrant AOC (Nicolas Joly monopole)
warm sites, resulting in riper fruit
lower max yield 30 hl/ha
34
Q

Rose de Loire AOC

A

can be from range of varieties
- Cabernet Franc, Cabernet Sauvignon, Gamay, Grolleau Noir

Max yield 60 hl/ha
dry

35
Q

Rose d’Anjou AOC

A

mainly made of Grolleau (sometimes Cabernets, Cot, Gamay)

Max yield 65 hl/ha
medium dry

36
Q

Cabernet d’Anjou AOC

A

Cabernet Franc and Cabernet Sauvignon

Max yield 60 hl/ha
medium dry and deeper in colour

37
Q

Key Saumur appellations

A

Saumur AOC
- Coteaux Saumur AOC (sweet wines)
Saumur Champigny AOC

38
Q

Saumur AOC

A

White (Chenin Blanc) max yield 60 hl/ha
Red and Rose (Cabernet F+S) max yield 57 hl/ha
Sparkling

39
Q

Coteaux de Saumur AOC

A

sweet wines from Chenin Blanc
(with or without botrytis)

max yield 35 hl/ha

40
Q

Saumur-Champigny AOC

A

red wine from Cabernet Franc (at last 85%)

Pale ruby, med+ intensity, med alchol and tannin, high acidity

Chalk, flint, clay soils - good drainage and water holding capacity

Max yield 57 hl/ha
May be reseased as early as December of the year of the harvest (intended to be drunk young)

Producers - Cave Robert et Marcel (volume) Clos Rougeard (premium)

41
Q

Key Touraine appellations

A 
Touraine AOC
 - Touraine AOC (+ 6 sub-zones e.g. Amboise)
Vouvray AOC
Montlouis-sur-Loire AOC
Bourgueil AOC
 - St-Nicolas-de-Bourgueil AOC
Chinon AOC
42
Q

Touraine AOC

A

White - Sauvignon Blanc (max yield 65 hl/ha)
Red - Cabernet Franc and Cot (some Gamay)
Rose - Cabernet F+S, Cot, Gamay, Grolleau
Sparkling

Name of the variety may be attached (Touraine AOC Gamay)

Possibility to add name of 6 sub-zones (Touraine AOC Amboise)

Touraine AOC Amboise Blanc - Chenin Blanc (not SB)
- max yield 55 hl/ha

43
Q

Vouvray AOC

A

Min 95% of Chenin Blanc
Max yield 52 hl/ha

Best vineyards on slopes
- good sunlight reception, river is moderating temperat.

Dry Vouvray is made in every vintage, demi-sec in most years, sweet is rarer
- unless stated on the label, hard to say if it is dry

44
Q

Montlouis-sur-Loire AOC

A

100% Chenin Blanc
Max yield 52 hl/ha

Significant number of organic and biodynamic producers

45
Q

Bourgueil AOC

A

Specializes in reds (rose is also possible)

Principally Cabernet Franc
(only 10% of Cabernet Sauvignon are allowed)

Max yield 55 hl/ha

Sub-appellation St-Nicolas-de-Bourgueil AOC
- generally ligher style, similar to Saumur-Champigny AOC

46
Q

Chinon AOC

A

Best known and regarded for red wines
(white from Chenin and rose also allowed)

Principally Cabernet Franc (10% Cabernet Sauvignon allowed)

Max yield 55 hl/ha

Light fruity (short maceration 6-8 days) to more structured and powerful wines (prolonged maceration 2-3 weeks)

47
Q

Appellation in Touraine for Chenin Blanc

A

Touraine AOC Amboise

max yield 55 hl/ha

48
Q

Wine Business in Anjou-Saumur and Touraine

A

Anjou-Saumur produces twice as much as Touraine

Export of 20% production

49
Q

Climate in Central Vineyards

A

Continental with cold winters and warm summers

Spring frost and hail are frequent problem

Low light intensity, low heat, long growing season day lenghts - restrained flavours

High rainfall (750mm)
 - reduces drought but raises fungal disease pressure
50
Q

Grape varieties in Central Vineyards

A

Sauvignon Blanc 70%

Pinot Noir 20%

51
Q

Sauvignon Blanc in Central Vineyards

A

Late budding, early ripening (relatively)

Vigorous (best on poor soils)
Canopy has to be managed to avoid shading

Prone to powdery mildew, botrytis bunch rot and trunk diseases (Esca, eutypa dieback)

Pronounced intensity of grass, bell pepper, asparagus, gooseberry, grapefruit, wet stone (cool areas) riper, passion fruit (warmer areas)
Medium body, high acidity

Row orientation and canopy management can influence flavour profile of the fruit. Picking date is also important.

52
Q

Winemaking in Central Vineyards

A

Fermentation temperature for whites are on upper end f cool to lowest part of mid-range for more restrained expression (avoiding super fruity aroma)

Malo is often blocked

Higher quality wines may be aged in old oak to fill body
(typically without new oak)

Francois Cotat uses old oak and lees stirring
Henri Bourgeois has heavily oak wine in his range

53
Q

Appellations in Central Vineyards

A 
Sancerre AOC
Pouilly-Fume AOC
Reuilly AOC
Quincy AOC
Menetou-Salon AOC
54
Q

Sancerre AOC

A

White - Sauvignon Blanc only
Red (+rose) Pinot Noir only

Pinot Noir replanted after Phylloxera with Sauvignon B

Steep hills (200-400m), river, nearby forests provide moderating influences against frost

Max yield 65 hl/ha (white) 63 hl/ha (rose) 59 hl/ha (red)

Typically medium intensity of grapefruit and gooseberry
med alcohol and high acidity (rarely new oak)

3 types of soil:

  • Caillottes - shallow soil over limestone - most aromatic less potential for ageing
  • Terre Blanches - limestone and marl as Chablis - slow ripening, some of most famous vineyards, most structured, requires long maturation
  • Silex - flinty soils accumulating heat - early ripening - mineral and smoky

Producers: Didier Dagueneau, Francois Cotat

55
Q

3 types of soil in Sancerre

A

Caillottes

  • shallow soil over limestone
  • most aromati
  • less potential for ageing

Terre Blanches

  • limestone and marl as Chablis
  • slow ripening
  • some of most famous vineyards
  • most structured, requires long maturation
  • Côte des Monts Damnés, Cul de Beaujeu

Silex

  • flinty soils accumulating heat - early ripening
  • mineral and smoky
  • Les Romains
56
Q

Pouilly-Fume AOC

A

Sauvignon Blanc only

max yield 65 hl/ha
(as Sancerre)

Flatter land than Sancerre (more prone to frost)
Same soils as Sancerre

Little rounder, less aromatic than Sancerre

57
Q

Reuilly AOC

A

Whites - Sauvignon Blanc only
Reds - Pinot Noir only
Rose - Pinot Noir and Pinot Gris

Max yield 65 hl/ha (white) 63 hl/ha (rose) 59 hl/ha (red)
(as Sancerre)

58
Q

Quincy AOC

A 
White wine only 
Sauvignon Blanc (min 90%) and Sauvignon Gris

max yield 65 hl/ha
(as Sancerre)

59
Q

Menetou-Salon AOC

A

White - Sauvignon Blanc only
Red (+rose) Pinot Noir only
(as Sancerre)

max yield 65 hl/ha
(as Sancerre)

Vineyards on gentle slopes (more vulnerable to frost)

60
Q

Promotional body for Central vineyards

A

Bureau Interprofessionnel des Vins du Centre (BIVC)

61
Q

Wine business (Loire as a whole)

A

Family owned business are important

Negociants important as well (50% of wine by volume)
Estates 40%
Co-ops 10%

Distinction between negociants and estates is getting smaller

50% of Loire AOC is sold in supermarkets in France
Largest export markets: UK and Germany, USA

Sancerre is the most successful

Number of organic/biodynamic producers
- Nicolas Joly - founder of Renaissances des appellations/ Return to terroir

Number of natural wine producers

62
Q

Important negociants

A

Chateau de Sancerre
Ackerman
Grand Chais de France

63
Q

Group of biodynamic producers started in Loire

A

Nicolas Joly

Renaissances des appellations/ Return to terroir

64
Q

What is the local name for the Folle Blanche grape variety?

A

Gros Plant

65
Q

What type of weather is a particular hazard in the Pays Nantais region?

A

Spring frost

66
Q

Up to what percentage ABV is chaptalization permitted in Pays Nantais?

A

12%

67
Q

In what kind of vessels is Muscadet typically fermented in?

A

Glass-lined concrete vat

68
Q

describe the process of ageing the wines of Pays Nantais sur lie

A

After the alcoholic fermentation is completed, the wine is racked off to remove the gross lees.

The wine then remains in contact with the fine lees, usually in a glass-lined concrete tanks.

The wine stays on the fine lees through the winter following harvest and until bottling.

Sur lie wines must be bottled between 1 March and 30 November of the year following harvest and in the winery in which they were made.

Ageing on the lees increases the body and mouthfeel of the wine while retaining freshness and sometimes a small amount of carbon dioxide, which is part of the style of these wines.

69
Q

What is the name of the river in Anjou?

A

Layon

70
Q

Anjou rose appellation for dry wines

A

Rose de Loire

71
Q

Anjou rose appellation for medium-dry wines

A

Rose d’Anjou

Cabernet d’Anjou

72
Q

This appellation specializes in red wines, though rosé wines are also made. The principal variety is Cabernet Franc and only ten per cent of Cabernet Sauvignon is allowed.

A

Bourgueil AOC

73
Q

This appellation is best known and highly regarded for red wines. White wines from Chenin Blanc and rosé wines are also made. The principal variety is Cabernet Franc and only ten per cent of Cabernet Sauvignon is allowed.

A

Chinon AOC

74
Q

Malolactic Conversion is usually blocked for the white wines made in the Central Vineyards?
True or False

A

True

75
Q

Fermentation temperatures for Sauvignon Blanc based white wines from the Central Vineyards are usually lower than in the New World.

True or False

A

False

76
Q

Very shallow soils over limestone. Fruit grown on these soils are said to produce the most aromatic wines that are first to be ready to drink and to have less potential for ageing in the bottle.

A

Caillottes

77
Q

The same limestone and marl that is to be found in Chablis. Fruit grown on these soils are said to produce the most structured wines that need long maturation before they are ready to drink and age well.

A

Terre Blanche

78
Q

Flinty soils that accumulates heat and leads to early ripening. Fruit grown on these soils are said to produce mineral and smoky wines.

A

Silex

WSET 4 (32 decks)

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