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WSET Diploma D3 > Loire Valley > Flashcards

Loire Valley Flashcards

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1
Q

What is the principal grape of Pays Nantais?

A

Melon (or Melon de Bourgogne)

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2
Q

What is the Pays Nantais name for Folle Blanche?

A

Gros Plant

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3
Q

From west to east, what are the main divisions of the Loire Valley?

A

Pays Nantais, Anjou-Saumur, Touraine, and the Central Vineyards

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4
Q

What is the climate of Pays Nantais?

A

Cool maritime

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5
Q

What are the main viticultural hazards of Pays Nantais?

A

Spring frosts (despite proximity to the Atlantic), rain throughout the growing season but especially in March/April (affecting flowering) and in September (affecting harvest)

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6
Q

Describe Melon

A

The only allowed variety in Muscadet appellations. Hardy, early-budding (prone to spring frosts), early-ripening, can produce high yields. Susceptible to downy mildew and botrytis. Often made sur lie

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7
Q

Describe vineyard management in Pays Nantais

A

Humid conditions require proactive spraying. Leaf removal helps alleviate fungal diseases and improve ripening conditions but can lead to sunburn and unacceptably high sugar levels

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8
Q

Describe winemaking in Pays Nantais

A

Chaptalization is permitted up to 12% potential alcohol. Muscadet is fermented in concrete or steel, made in a neutral style, then aged sur lie with no malolactic fermentation

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9
Q

What is sur lie aging?

A

Aging wine on the fine lees. After alcoholic fermentation, one racking removes the gross lees, then the wine stays in contact with fine lees until bottling. Adds body, texture, and may retain small amounts of CO2

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10
Q

From west to east, what are the four Muscadet appellations?

A

Muscadet AOC, Muscadet Cotes de Grandlieu AOC, Muscadet Sevre et Maine AOC, Muscadet Coteaux du Loire AOC

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11
Q

What are Muscadet “cru communaux”? What are three examples?

A

Additional names added to Muscadet if the fruit is grown exclusively within the communaux at a yield of 45hl/ha and see extended (18-24mos) lees aging

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12
Q

What caused the popularity of Muscadet to drop in the 90s?

A

Frost in 1991 drove prices up at a time when Australian wines were becoming popular in England, Muscadet’s main export market, leading to it falling off as a value wine and needing to reposition itself as terroir-driven wines delivering quality for money

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13
Q

What are the principal grape varieties of Anjou-Saumur and Touraine?

A

Chenin Blanc for whites, Cab Franc for reds, Sauvignon Blanc in Touraine

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14
Q

Describe the climate of Anjou-Saumur and Touraine

A

Moderating Atlantic influences reduce progressively as you travel inland. Anjou-Saumur is more maritime, Touraine continental but not as continental as the Central Vineyards

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15
Q

What are the main viticultural hazards of Antou-Saumur and Touraine?

A

Spring rain affecting flowering and fruit set, summer rains causing disease pressure, rains at harvest, botrytis in Anjou

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16
Q

Describe Chenin Blanc

A

Early-budding, late-ripening, vigorous variety prone to powdery mildew, botrytis, and trunk diseases. Made still, sparkling, dry, off-dry, and sweet. Med intense green apple, lemon, steely, smoky, med alc, high acid, often balanced with residual sugar

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17
Q

Describe Cabernet Franc

A

Early-budding (prone to frost), mid-ripening, winter-hardy variety. Medium to pronounced redcurrant, raspberry, violet, leafy, light to med body, med tannin, high acid

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18
Q

What is the role of Grolleau Noir in the Loire Valley?

A

Early-budding, mid-ripening variety used as a blending grape in Rose d’Anjou and Rose de Loire

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19
Q

Where is Gamay grown in the Loire Valley?

A

Touraine, with some in Anjou and the Central Vineyards

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20
Q

Where is Cabernet Sauvignon grown in the Loire Valley?

A

In the warmest sites in Anjou

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21
Q

Describe Chenin Blanc winemaking in the Loire Valley

A

Fermented at cool temperatures, which can go on for months. Neutral oak or stainless fermentation vessels, neutral aging vessels, usually no malo, aim is to preserve primary fruit

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22
Q

Describe Cabernet Franc winemaking in the Loire Valley

A

Fermented in concrete or neutral wood with punch-downs or pump-overs. Usually ambient yeast. Usually aged in old oak to retain primary fruit, more expensive producers may use a portion new

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23
Q

How are rosés made in the Loire Valley?

A

Direct press, short maceration, then proceed as with white wine (3-4 mos aging in neutral vessels)

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24
Q

Describe Anjou Blanc and Anjou Rouge AOCs

A

Minimum 80% Chenin Blanc or 70% Cab Franc / Cab Sauv at 60hl/ha

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25
Q

Describe Anjou Villages AOC

A

Still red only, 100% Cab Franc and/or Cab Sauv (in practice usually Cab Franc) at 55hl/ha with one year of aging. Many good producers declassify to Vin de France instead

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26
Q

Describe Coteaux du Layon AOC

A

Large appellation on the right bank of the Layon River specializing in sweet Botrytis-affected Chenin Blanc. Contains Bonnezeaux and Quarts de Chaume, as well as named villages and Premier Cru, each with different yield and minimum potential alcohol rules

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27
Q

Describe Savennieres AOC

A

Small Chenin Blanc appellation with south-facing slopes, low fertility, rocky schist soils, and low yields (50hl/ha) all giving concentration and ripeness. High acid, high alc, ageworthy

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28
Q

Name and describe the two smaller AOCs within Savennieres

A

Savennieres La Roche aux Moines and Coulée de Serrant AOCs. Both are on warm sites and require 30hl/ha. Coulée de Serrant is a monopole of Nicolas Joly farmed biodynamically

29
Q

Describe Rosé de Loire AOC

A

Dry rosé from Cab Franc, Cab Sauv, Gamay, and Grolleau Noir, 60hl/ha, can be produced outside Anjou-Saumur but rarely is

30
Q

Describe Rosé de Anjou AOC

A

Mostly Grolleau Noir, can use Cab Franc, Cab Sauv, Cot, Gamay. 65hl/ha, most popular rosé from the Loire

31
Q

Describe Cabernet d’Anjou AOC

A

Medium dry rosé made from Cab Franc and Cab Sauv at 60hl/ha

32
Q

Describe Saumur AOC

A

AOC for white, red, and rosé still wines, and sparkling. Whites are Chenin, reds mostly Cab Franc, roses Cab Franc and Cab Sauv. Max yields 60 h/ha for whites, 58 hl/ha for reds and roses, leading to some wines with low flavor intensity

33
Q

Describe Coteaux de Saumur AOC

A

Sweet Chenin Blanc wines made with overripe grapes, with or without botrtis, picked in a number of passes through the vineyard. Max yields 35 l/ha. Lusciously sweet and high acidity

34
Q

Describe Saumur-Champigny AOC

A

AOC for reds made from Cab Franc, minimum 85%. Pale ruby color, med to med+ intensity redcurrant, sometimes with leafy aromas, med alc, high acid, med tannin

35
Q

Describe the terroir and history of Saumur-Champigny AOC

A

Soils with chalk, flint, and clay offer good drainage and water-holding potential (helps in dry periods). Max yield 57 hl/ha, leading to some wines with low flavor intensity. Released as early as December of the year of the harvest. Most wines are for young consumption and became popular in bars and bistros of Paris. Key producer was the coop Saint-Cyr-en-Bourg, now called Cave Robert et Marcel

36
Q

Describe Touraine AOC

A

AOC for white, red, rose, and sparkling. Whites are principally SB, resd principally Cab Franc and Cot. Gamay is also grown. Rose may be made from the two Cabs, Cot, Gamay, and Grolleau. Variety named may be attached (IE Touraine AOC Gamay)

37
Q

What does subzone labeling offer in Touraine? How many are there?

A

The six subzones of Touraine allow growers to use their local varieties (IE Touraine AOC Amboise Blanc uses Chenin, not SB). Can also affect max yields.

38
Q

Describe Vouvray AOC and its terroir

A

Most important white appellation in Touraine. Min 95% Chenin, typicaly 100%. Max yield 52 hl/ha. Best vineyards are the slopes that overlook the Loire, promoting ripening tdue to sunlight and the river’s moderating influence on temp. Soils are flinty, clay, and limestone over a tuff, with good drainage. Further from the river the percentage of clay rises, leading to colder soils and inhibiting ripening. Dry Vouvray is made in every cintage, demi in most years, sweet in good years.

39
Q

Describe Montlouis-sur-Loire AOC

A

Faces Vouvray from across the south bank of the Loire. Similar wines to Vouvray, 100% Chenin, max yield 52 hl/ha. Vineyards run from the Loire Valley across the the Cher.

40
Q

What has happened in Montlouis-sur-Loire AOC over the past 30 years?

A

Because the vineyards are cheaper than in Vouvray, there have been many new producers making dynamic wines, often on estates run organically or biodynamically.

41
Q

What are the three important appellations for red wines in Touraine?

A

Bourgueil AOC, Saint-Nicolas-de-Bourgueil AOC, and Chinon AOC

42
Q

Describe Bourgueil AOC

A

Red and roses made from Cab Franc with max 10% Cb Sauv. Max yield 55 hl/ha. Many high quality wines with lower yields than max allowed

43
Q

Describe Saint-Nicolas-de-Bourgueil AOC

A

Cab franc in a lighter style than Bourgueil AOC. Similar in style and price to Saumur-Champigny AOC

44
Q

Describe Chinon AOC, including terroir and winemaking

A

Best known for reds made from Cab Franc with max 10% Cab Sauv. Whites from Chenin and roses are also made. Max yield 55 hl/ha, but many wines are of high quality with lower yields. Styles range from light, fruity, early to drink examples (with short macerations) structured reds with longer macerations (2-3 weeks) released to market 2 years after vintage. The most structured are grown on clay and limestone soils, lighter examples from sand or gravel

45
Q

What is the soil composition of the main red wine AOCs in the Loire?

A

Sand, gravel, and clay-limestone. Wines grown in sandy soils are lighter, clay/limestone are the most structured and long-lived

46
Q

What percentage of wine from Anjou-Saumur and Touraine is exported?

A

20% for both

47
Q

How does the quantity of production differ between Anjou-Saumur and Touraine? How do the volumes of production by category differ?

A

Anjou-Saumur produces about twice as much wine as Touraine. There is 10x more rose produced in Anjou, Anjou makes significantly more sparkling than Touraine, but Touraine makes significantly more white and red than Anjou-Saumur

48
Q

Describe the Central Vineyards of the Loire

A

8 AOCs that are the furthest east of the main grapegrowing areas (called Central because they are roughly halfway between the river’s source and mouth). Sancerre and Pouilly-Fume are the best known AOCs and have the most hectares under vine. Continental climate. Principal varieties re SB and PN

49
Q

Describe the climate of the Central Vineyards

A

Continental climate with cold winters and warm summers. Spring frosts and summer hail are threats. Long growing season, low light intensity, and low heat result in restrained flavors. High rainfall for continental region (reducing drought risk, increases disease risk).

50
Q

Describe Sauvignon Blanc

A

Late budding, early ripening variety suitable to cool climates and regions with early autumn rains. Vigorous and best in poor soils. Canopy management necessary to avoid shading (which would lead to underripe, green flavors). Prone to powdery mildew, botrytis, and trunk diseases, esca, and eutypa. Pronounced aromas of grass, bell pepper, asparagus, gooseberry, grapefruit, and wet stone, passionfruit in warm areas. Med body, alc, high acid

51
Q

What percentage of Central Vineyards plantings are to SB?

A

70%

52
Q

What percentage of Central Vineyards plantings are to PN?

A

20%

53
Q

Describe white winemaking in the Central Vineyards

A

Fermentation temps are slightly higher than in the New World (upper cool or low mid-range). Malo is often blocked but some producers allow it depending on style and vintage. High quality wines may be aged in oal oak casks to fill out the body (but without adding oak flavor), although some use more significant oak presence

54
Q

Describe Sancerre AOC’s history and status

A

Whites from SB, red and roses from PN, 100% each. Largest of the Central Vineyards appellations and most succesful. Historically for PN but planted to SB after phylloxera, growing in popularity since the 1950s.

55
Q

Describe the terroir of Sancerre AOC

A

Steep hillside slopes, the river itself, and nearby forests all provide moderating influences against (particularly against frost in spring). Max yields 65 hl/ha for whites, 63 hl/ha for rose, and 59 hl/ha for reds. SB can produce wines with sufficient intensity at these high yields, but reduced yields are needed for PN

56
Q

What are the three types of soil in Sancerre?

A

Caillottes, Terre Blanches, and Silex

57
Q

Describe Caillottes

A

Very shallow soils (25-40mm) over limestone; fruit grown on these soils produce the most aromatic wines for earliest-drinking but less potential for bottle aging

58
Q

Describe Terre Blanches

A

The same limestone and marl as in Chablis. Slow ripening on these soils, including Sancerre’s most famous vineyards Cote des Monts Dmnes and Cul de Beaujeu. Produces the most structured wines and require long maturation

59
Q

Describe Silex

A

Flinty soils that accumulate heat and lead to early ripening. Produces stony or smoky aromas

60
Q

Describe Pouilly-Fumé AOC

A

100% SB, max yields 65 hl/ha. Flatter land than Sancerre and more prone to frost damage as a result. Some growers have installed wind machines to protect from frost. Same soil range as Sancerre. Broadly a bit more round and less aromatic then Sancerre, requires more age to show best

61
Q

Describe Reuilly AOC

A

Whites from SB, reds from PN, both 100%, rose from PG and PN, 65 hl/ha for whites, 63 hl/ha for rose, 59 hl/ha reds

62
Q

Describe Quincy AOC

A

Whites from SB (min 90%) and Sauv Gris, 65 hl/ha

63
Q

Describe Menetou-Salon AOC

A

Same range of wines and max yields as Sancerre. Vines on gentle, south-facing slopes, more vulnerable to frost than Sancerre.

64
Q

Is there a cru system in the Central Vineyards?

A

No, but individual vineyards are growing in importance and more producers are releasing single vineyard wines. Famous sites include Les Monts Damnes (Chavignol) and Les Belles Dames (Sancerre)

65
Q

How do the appellations of the Central Vineyards promote their wines together?

A

Via the Bureau Interprofessionnel des Vins du Centre

66
Q

How much of the Loire Valley wine business is conducted by negociants?

A

Negociants sell 50% of all wine by volume, and the top 10 negociants account for 82% of all sales within the negociant sector.

67
Q

What is the breakdown of Loire Valley wine business between negociants, estates, and co-ops?

A

50% negociant, 41% estate, under 10% co-op

68
Q

How have the lines blurred between negociants and estates in the Loire Valley?

A

Many negociants now vinify their own wines instead of buying finished wine, and many have also bought prestige estates. Meanwhile, many family estates have added negociant sides to their business

69
Q

What is the role of organic / biodynamic / natural wine in the Loire Valley?

A

Many well-known proponents are located there, including Nicolas Joly who founded the Return to Terroir group (a worldwide biodynamics group with more producers in the Loire than anywhere else). Total production of certified organic wine is below the French average due to the cool, damp climate, but it is a center for natural winemaking (with many such wines produced as Vin de France)

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