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WSET Diploma D3 > Loire Valley > Flashcards

Loire Valley Flashcards

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1
Q

Identify the 4 sub-regions of the Loire Valley:

A
  1. Pays Nantais
  2. Anjou-Saumur
  3. Touraine
  4. Central Vineyards
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2
Q

Identify the key APPELLATIONS (1-4), BODIES OF WATER (5-8) and TOWN (9) of the Pays Nantais:

A

APPELLATIONS:

  1. Muscadet Sèvre et Maine
  2. Muscadet Coteaux de la Loire
  3. Muscadet Cotes de Grandlieu
  4. Muscadet AOC

BODIES OF WATER

  1. Atlantic Ocean
  2. Loire River
  3. Maine River
  4. Sevre Nantaise River

TOWN
9. Nantes

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3
Q

Identify the key APPELLATIONS (1-10), BODY OF WATER (11) and TOWNS (12-13) of Anjou-Saumur:

A

APPELLATIONS:

  1. Coteaux du Layon Premier Cru Chaumes
  2. Savennieres
  3. Anjou-Villages
  4. Anjou AOC
  5. Coteaux du Layon
  6. Coteaux de Saumur
  7. Saumur
  8. Saumur-Champigny
  9. Bonnezeaux
  10. Quarts de Chaume

BODY OF WATER:
11. River Layon

TOWNS:

  1. Angers
  2. Saumur
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4
Q

Identify the key APPELLATIONS (1-6) and TOWN (7) of Touraine:

A

KEY APPELLATIONS:

  1. St-Nicolas-de-Bourgeuil
  2. Bougeuil
  3. Vouvray
  4. Chinon
  5. Montlouis-sur-Loire
  6. Touraine AOC

TOWN:
7. Tours

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5
Q

Identify the KEY APPELLATIONS (1-5), BODY OF WATER (6), and TOWN (7) of the Central Vineyards:

A

KEY APPELLATIONS:

  1. Quincy
  2. Reuilly
  3. Menetou-Salon
  4. Sancerre
  5. Pouilly-Fumé

BODY OF WATER:
6. Cher River

TOWN:
7. Nevers

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6
Q

The Loire is France’s ____ River:
How long is it?

How does it affect climatic differences within the grape-growing areas (2)?

Key varieties and their appellations (5)?

A
  • France’s longest river
  • 400 kilometres long
  • creates a number of distinct wine regions, w/ climatic zones and varieties specific to various regions
    eg. spring in Pays Nantais = two weeks before Sancerre
  • Melon = Pays Nantais
  • Chenin Blanc + Cabernet Franc = mid Loire (Anjou-Saumur and Touraine)
  • Sauvignon Blanc = Touraine + Central Vineyards (Sancerre + Pouilly-Fumé)
  • Pinot Noir (to a lesser extent) = Central Vineyards
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7
Q

What % do the 4 different sub-regions of the Loire Valley account for in terms of total hectares planted?

A
  1. Anjou- Saumur (37%)
  2. Touraine (31%)
  3. Pays-Nantais (22%)
  4. Central Vineyards (10%)
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8
Q

The Pays Nantais’ climate is heavily influenced by:

Main grape variety + 2 aka?

Peripheral local grape + aka?
Makes what type of wine?

A
  • its close proximity to the Atlantic Ocean

Main: Melon (over 60% of plantings) (aka Melon de Bourgogne aka Muscadet)

Peripheral: Folle Blanche (aka Gros Plant)
=> very acidic wines sold locally and nationally.

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9
Q

Top 5 grapes planted in the Pays Nantais?

A
  1. Melon (dominant at > 60% of plantings)
  2. Chardonnay
  3. Gamay
  4. Folle Blanche
  5. Cabernet Franc
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10
Q

General climate of the Pays Nantais (2)?

Rainfall patterns + effects (3)?

What helps to offset these effects?

A
  • cool maritime climate
  • cool springs, warm + humid summers
  • rain is a constant threat during growing season
  • especially March/April => affecting flowering
  • and September => affecting harvest
  • predominantly well-drained soils help offset regular rainfall.
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11
Q

How have frosts affected the Pays Nantais (4)?

How are producers combatting this (4)?

A
  • Despite proximity of Atlantic spring frosts = serious problem
  • experienced detrimental frosts in ‘91
    => led to the loss a booming export market to the UK.
  • Frost continues to be a serious problem in recent years
  • frost prevention measures
  • particularly wind machines
    + heaters
    + burning straw bales.
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12
Q

General growing characteristics of Melon + suitability for its particular region (5)?

A
  • quite a hardy variety
    => well suited to a cool region
  • buds early (prone to spring frosts)
  • ripens relatively early => reduced threat of rain at harvest
  • can produce high yields.
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13
Q

Melon’s disease suceptibility (3):

How does this affect production costs?

A
  • good resistance to powdery mildew
    HOWEVER:
  • has tight bunches => susceptible to downy mildew and BBR
  • (both of which thrive in the humid climate)

Timely + repeated spraying is required, adding some cost.

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14
Q

Typical characteristics of Melon wine:
Acidity
Body
Alcohol
Aromatics
Special style
Blending partner?

Typical Quality + Price point?

A
  • high acidity
  • light body
  • low - low end of medium alcohol
  • low aromatic intensity (green apple)
  • often made sur lie
  • can be blended w/10% Chardonnay (basic Muscadet AOC, as of 2018)
  • acceptable - good (some very good examples)
  • inexpensive - mid-priced
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15
Q

What vineyard management tasks must be carried out in Muscadet due to its climate (4)?

A
  • humid climate = close monitoring of vineyards + spraying to prevent fungal diseases
  • cooler, marginal climate = open canopies and leaf removal to facilitate ripeness
    => max. exposure to sun + reduction of fungal disease risk
  • too much exposure => sunburn
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16
Q

How is harvest date (partially) determined in Muscadet?

Downside of this?

A
  • according to ripeness of skins and seeds
  • in hot years, danger = sugar levels may be to high before skins and seeds are fully ripe.
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17
Q

What adjustment may be made for Muscadet production in cooler years?

How is the wine typically fermented and aged + why?

How is MLC dealt with?

A
  • Chaptalization permitted up to 12% abv PAL
    => practiced in cooler years
  • typically fermented + aged in large, shallow underground glass-lined concrete vats
  • stainless steel also used
  • Primary aim is to keep wine as neutral as possible and then age on the lees.
  • Malo typically avoided to preserve high acidity typical of the style.
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18
Q

What fermentation vessels + methods are Muscadet producers experimenting with (4)?

Cost implications?

A
  • skin contact
  • fermentation in barrel
  • amphora
  • concrete eggs

=> these vessels add cost

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19
Q

What is ‘sur lie’ (2), where is it typical and what is its purpose (3)?

A
  • highly typical in the Pays Nantais (Muscadet)
  • increases body + texture of very light- bodied wines.
  • retains freshness of wine
    + may be slightly effervescent (CO2) (part of style)
  1. After fermentation, one racking = remove the gross lees
  2. Then wine remains in contact with fine lees through the following winter and until bottling
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20
Q

What are the 2 larger and 2 smaller appellations in the Pays Nantais?

A

LARGER

  1. Muscadet Sèvre et Maine AOC (6,400 ha: Loire’s largest appellation)
  2. Muscadet AOC

SMALLER

  1. Muscadet Coteaux de la Loire AOC
  2. Muscadet Côtes de Grandlieu AOC.
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21
Q

Max. Yield for Muscadet AOC?
for 3 other Muscadet AOCs + sur lie?

Typical wine characteristics:
Sweetness
Flavors + Aromas
Acidity
Body

Typical Quality + Pricepoint?

A

Muscadet AOC = 70 hL/ha.

3 others + Muscadet sur lie = 55 hL/ha

  • dry
  • low intensity aroma of green apple and grassy notes
  • high acidity
  • light body.
  • acceptable to good quality (some v. good)
  • inexpensive
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22
Q

Additional rules for ‘sur lie’ aging in Muscadet (3)?

What production implications do these rules carry (2)?

A
  • ‘sur lie’ may be added to the label any of the 4 appellations.
  • must be bottled btw/ 1 March and 30 November of year after harvest
  • must be bottled in winery in which they were made
  • later bottling adds cost.
  • négociants can only buy grapes, must or bottled wine, and not wine to be aged sur lie.
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23
Q

What are the ‘cru communaux’ of Muscadet?

3 most important?

What additional rules are applied (4)?

How are these wines different than regular Muscadet AOC?

A

Cru Communaux = 10 defined areas in Muscadet that may add their names to a wine’s label
eg. Muscadet Sèvre et Maine AOC Clisson

  • Clisson / Gorges / Le Pallet
  • grapes must be grown exclusively in defined area
  • lower max. yield (45 hl/ha)
  • must be kept on lees 18 months (Le Pallet) or 24 months (Clisson, Gorges) => adding cost.
  • cannot be labeled as ‘sur lie’ (bottled after required date)
  • typically rounder + more complex with longer finishes.
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24
Q

Describe Muscadet’s turbulent recent history in the market place (5):

What has the appellation done to promote quality (3)?

How much is currently exported?

A
  • huge success in the UK in the 1980s
    => and as a result, 13,000 ha were planted
  • 1991 frosts = production drop by two-thirds
    => pushed prices up
  • couldn’t compete with emerging, inexpensive new world wines, especially Australian
  • Muscadet has sought to reposition itself as:
  • source of terroir-specific, high quality + _good value wine_s

Pays Nantais wine exports = 15% by volume

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25
Q

Importance of negociants in Pays Nantais?
3 significant egs?

Name of trade body that promotes Pays Nantais?

A
  • Négociants account for over half of sales
    eg. Castel, Grand Chais de France and Ackerman

InterLoire (Interprofession des Vins du Val de Loire).
- promotes Pays Nantais + Anjou-Saumur + Touraine

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26
Q

Top 5 grapes planted in Anjou-Saumur?

How does this compare to Touraine’s plantings?

A
  1. Cabernet Franc (> 40%)
  2. Chenin Blanc
  3. Grolleau Noir
  4. Cabernet Sauvignon
  5. Chardonnay

Touraine: Cabernet Franc also = #1, but Chenin Blanc + Sauvignon Blanc are tied for #2+3 (both just over 20%)

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27
Q

How does the climate change as Anjou-Saumur progesses into Touraine?

A
  • moderating influence of the Atlantic Ocean decreases progressively (less and less as you go east)
  • Anjou-Saumur = maritime effect is more marked.
  • Touraine = continental climate (cold winters + warm summers)
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28
Q

What are rainfall patterns in Anjou-Saumur and Touraine?

How does this affect grape-growing (3)?

A
  • Both have ~700 mm of rainfall (adequate for viticulture)
  • falls throughout the year:
    => spring rain can affect flowering and fruit set
    => regular summer rain increases disease pressure
    => rain in late summer + early autumn can affect harvest.
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29
Q

How are the 3 main styles produced in Anjou-Saumur / Touraine allocated different vineyard sites + why?

A

Still wines = best-exposed sites
=> need a greater level of ripeness

Sparkling wines = lesser sites
=> need less ripeness

Botrytis-affected sweet wines = tributaries of the R. Layon
=> help create the misty conditions ideal for the spread of botrytis at the end of the growing season

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30
Q

What soils are found in Anjou-Saumur / Touraine overall + specifically?

What is the biggest PRO of these soils?

What rootstock considerations are in place (2)?

A
  • wide range of soils including:
    clay-limestone, flint-clay, sand, gravel and tuff.
Anjou = more schist + limestone
Touraine = more chalk
  • key PRO = good drainage + water retention characteristics of limestone

soils = high lime content
=> lime-tolerant rootstocks, eg. Fercal + Riparia Gloire de Montpellier protect vines from chlorosis.

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31
Q

Chenin Blanc growing characteristics (5):

Disease susceptibility (3):

A
  • early budding (prone to spring frosts)
  • late-ripening (autumn rains)
  • but ripens unevenly
  • vigorous variety
  • can carry high yields.
  • prone to powdery mildew
  • botrytis bunch rot (both positive + negative, ie sweet wines)
  • trunk diseases
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32
Q

Why does Chenin Blanc present harvesting challenges to grape-growers (6)?

A
  • ripens unevenly
    => has to be picked on several passes
    => limits ability to mechanize
  • for Botrytized wines (eg. Coteaux du Layon)
    => multiple passes + picking by hand are necessary

=> these add to cost.

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33
Q

What styles of Chenin Blanc wines are produced in the Middle Loire (4)?

A
  • wide range of styles:
    sparkling / dry / off-dry / sweet
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34
Q

General characteristics of dry / off-dry Chenin Blanc from the Loire:
Aromas + unique character
Alcohol
Acidity
RS

Typical Quality + Price Point + top quality producer?

A
  • medium intensity aromas: green apple + lemon
  • (sometimes with a steely, smoky character)
  • medium alcohol
  • high acidity
  • often balanced with some RS for an off-dry style.
  • good - very good (w/some outstanding)
  • inexpensive - mid-price (w/some premium)
    eg. Domaine Huet
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35
Q

Cabernet Franc growing characteristics:

Disease susceptibility:

A
  • early budding (prone to spring frost)
  • mid-ripening (avoids autumn rains)
  • winter hardy (good for cool areas)
  • prone to coulure (reduction in yields)
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36
Q

What particular quality can some Cabernet Franc wines have + how is this avoided (3)?

General characteristics of Loire Cab Franc:
Aromas + Flavors
Body
Tannins
Acidity

A
  • can be ‘leafy’ if not fully ripe
    => Better canopy management (avoiding dense canopies, leaf removal)
    => warmer summers in general
    => reduced incidence of overly herbaceous Loire Cab Franc
  • medium - pronounced intensity redcurrant, raspberry, violet
  • sometimes leafy aromas
  • light - medium body
  • med tannins
  • high acidity
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37
Q

How is Cab Franc typically used for Loire Valley wines (3)?

A
  • single varietal red wines
  • part of a rosé blend
  • In eastern Touraine, blended with Cot (Malbec), as it Cab Franc typically cannot ripen as successfully.
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38
Q

Besides Cab Franc, what 3 other red grapes are widely grown in the Middle Loire + typical uses?

A

Grolleau Noir –
- mainly a blending variety in rosés, esp. Rosé d’Anjou + Rosé de Loire.

Gamay Noir –

  • generally made by carbonic maceration
  • principally grown in Touraine + Central Vineyards.

Cabernet Sauvignon –

  • late ripening = grown in warmest sites of temperate Anjou
  • frequently blended with Cab Franc + also rosé blends.
39
Q

Typical winemaking methods for Loire Valley Chenin Blanc (5):

What is the overall aim of this?

A
  • fermented at cool to mid-range temps
  • cooler = fermentation can last several months
  • Large old oak or stainless steel for ferment
  • malo avoided
  • typically aged in neutral containers
    => aim is to retain primary fruit aromas and flavours.
40
Q

Typical winemaking options for Loire Valley Cab Franc (5):

What is the aim of these?

Special consideration for some $$ wines?

A
  • crushed
  • fermented in concrete or old wood vats
  • punch downs and/or pump overs.
  • Many prefer ambient yeasts
  • typical to age wine in used oak barrels (range of sizes)
    => aim is to retain primary fruit aromas and flavours
    * Some more expensive wines may use a proportion of new French oak barriques *
41
Q

How are Loire Valley rosés typically made (3)?

A
  • Many = direct press
  • Some = Short maceration
  • then proceeds like white wine + short aging (3–4 months) in neutral containers.
42
Q

Though there is no generic Loire Valley appellation (like in Bordeaux), what are the 3 regional appellations available?

A
  • Anjou AOC
  • Saumur AOC
  • Touraine AOC
43
Q

Anjou AOC

Max. Yield
Types of wine made
Grapes for each:

Despite the presence of this AOC, what will some producers do?

A
  • max yield of 60 hL/ha (some low flavor intensity)
  • red or white wines

Anjou Blanc = min 80% Chenin Blanc
Anjou Rouge = min 70% Cab Franc and/ or Cab Sauvignon.

  • many good producers in Anjou prefer to forsake the appellation system and opt for Vin de France.
44
Q

Anjou Villages AOC

differences vs Anjou AOC
Area
Wine type
grapes
max. yield
Release

A
  • Higher quality reds from specifically designated areas
  • red wine only
  • only Cab Franc and / or Cab Sauvignon (varietal or blend)
  • usually mostly Cabernet Franc
  • lower Max. yield (55 hL/ha)
  • wines can only be released in September year after harvest.
45
Q

Coteaux du Layon AOC

Location

Specialty wine (2):

Why is Chenin appropriate?

+ named village?

A
  • large appellation on right bank slopes of Layon River, which runs into the Loire.
  • botrytis-affected Chenin Blanc wines
  • If no botrytis => grapes may be dried on the vine.
  • high acidity of Chenin Blanc balances luscious sweetness

Coteaux du Layon AOC + named village = stricter rules

46
Q

Harvest considerations for Coteaux du Layon?

General wine characteristics:
Aromas + Flavors
Sweetness
Body
alcohol
Acidity

Typical Quality + Price point

A
  • harvest requires several passes (‘tries successives’) for botrytis-affected grapes only.
  • pronounced aromas of cooked citrus, apple, honey
  • sweet
  • med (+) body
  • med alcohol
  • high acidity
  • good - very good
  • mid-priced - premium
47
Q

Bonnezeaux AOC + Quarts de Chaume AOC

Location + reputation?

Differences vs Coteaux du Layon (3)

Typical Quality Level + Price point

A
  • 2 AOCs within geographical area of Coteaux du Layon
  • high-quality reputation for sweet wine (similar to CdL)
  • stricter regulations
  • higher PAL + lower max yield
    => wines of very high flavour intensity + rich texture.
  • very good - outstanding
  • premium (some super-premium)
48
Q

What is the Grand Cru and 1er Cru of Anjou-Saumur?

Despite this recognition of quality, what has been the trend of sweet wine sales + production?

A
  • Quarts de Chaume AOC = Loire’s first grand cru (2019)
  • Coteaux du Layon AOC Chaume = premier cru
  • generally low demand for sweet wines
    => producers have switched to producing lower volumes of sweet wine and higher volumes of dry wine.
49
Q

Fill in the Blanks:

A
50
Q

Savennieres AOC

Location
Main wine type:
Where are grapes planted + soils + effect?

A
  • small, prestigious appellation on R bank of Loire.
  • fully dry Chenin Blanc
  • South-facing slopes
  • low-fertility, rocky schist soils (+ low yields)
    => concentration and ripeness.
51
Q

Savennieres AOC

General profile of wines (3):

How + why is this changing (3)?

A
  • typically v. high acidity
  • often high alcohol
  • very austere in youth (needing many years in bottle before they became approachable)

Last few decades:
- improved vineyard management
- generally warmer weather
=> slightly more fruity, approachable style

52
Q

Savenneieres AOC

2 smaller AOCs within?

Max. Yield for these + regular Sav. AOC?

How is the landscape of these different + what is the result?

Winemaking choice for some premium cuvées:

A

Savennières La Roche aux Moines AOC
Coulée de Serrant AOC

  • lower max yields (30 hL/ha for dry wines)
  • vs 50 hL/ha for Savennieres AOC
  • warm sites on slopes facing the Loire
    => riper fruit.
  • Some premium cuvées = proportion of new oak
53
Q

What is unique about Coulée de Serrant AOC (3)?

A
  • monopole within Savennieres owned exclusively by Nicolas Joly.
  • biodynamically farmed
    Joly = figurehead of the biodynamic movement.
54
Q

3 Rosé appellations in Anjou-Saumur and general differences?

Which is the most popular / best-selling?

A
  • *Rosé de Loire AOC –**
  • can include Cabernet Franc, Cabernet Sauvignon, Gamay and Grolleau Noir
  • max yield 60 hL/ha
  • dry
  • *Rosé d’Anjou AOC –**
  • mainly Grolleau (can include 2 Cabs, Cot and Gamay)
  • max yield 65 hL/ha
  • med. dry
  • most popular + best-selling of the 3
  • *Cabernet d’Anjou AOC –**
  • Cabernet Franc and Cabernet Sauvignon only
  • max yield 60 hL/ha.
  • deeper colour
  • medium-dry
55
Q

Typical characteristics of Rosé d’Anjou AOC:
Concentration
Color
Flavors
Acidity
Alcohol
Dryness

Typical Quality + Price Point?

A
  • lower concentration (higher yield)
  • medium pink-orange
  • medium intensity red berry fruit
  • medium (+) acidity
  • medium alcohol
  • medium dry
  • acceptable - good quality
  • inexpensive - mid-price
56
Q

Saumur AOC:

Types of wine made + grapes:

Max Yields + effect?

A
  • white, red and rosé still wines + sparkling wines

White: Chenin Blanc
Red: principally Cabernet Franc
Rosés: Cabernet Franc + Cabernet Sauvignon.

Max yields = relatively high:
60 hL/ha for whites
57 hL/ha for reds + rosés
=> leading to some wines with low flavour intensity.

57
Q

Coteaux de Saumur AOC

Type of wine + grapes:

Max. Yield

Basic Profile of wines:

A
  • Sweet Chenin Blanc wines
  • over-ripe grapes, w/ or w/out botrytis

Relatively low Max. yields (35 hL/ha)

  • lusciously sweet, balanced by high acidity.
58
Q

Saumur-Champigny AOC

Wine type
Grapes

General wine characteristics:
Color
Flavors + Aromas
Alcohol
Acidity
Tannin

A
  • red wines only
  • min. 85% Cabernet Franc
  • pale ruby
  • medium to medium (+) intensity redcurrant fruit
  • sometimes leafy aromas
  • medium alcohol
  • high acidity
  • medium tannin.
59
Q

Saumur-Champigny:

Principal soils + qualities:

Max. Yield

Release date + general style?

A
  • chalk, flint and clay
  • good drainage + water retention (valuable in dry periods)
  • Relatively high Max yield (57 hL/ ha)
    => leading to some wines with low flavour intensity.
  • can be released very early (December of harvest year)
  • Most wines = intended to be drunk young w/ primary fruit.
60
Q

Saumur-Champigny AOC

eg. of producer making easy-breezy style
eg. of producer making premium style

A

eg. Cave Robert et Marcel co-op
=> championed Cabernet Franc in a light, accessible style

vs eg Clos Rougeard
premium, age-worthy wines

61
Q

Touraine AOC

Types of wines + grapes

A

regional appellation
- white, red, rosé, sparkling

WHITE: principally Sauvignon Blanc
RED: principally Cabernet Franc + some Cot, Gamay
ROSÉ: wide range (2 Cabs, Cot, Gamay and Grolleau)

62
Q

Touraine AOC:

What can be added to label (2)?

eg.?

Additional rules (2):

A
  • for Gamay wines, ‘Gamay’ can be added to label
  • 1 of 6 sub-zones can be added
    e. g. Touraine AOC Amboise.
  • variety used must be what is grown locally
    => Aboise = Chenin Blanc (as opposed to SB)
  • lower max. yields
    eg. Ambiose = 55 hl/ha vs 65 for Touraine AOC
63
Q

Vouvray AOC

Grapes

Max. Yield

Types of wine made

Labelling problems?

A
  • min 95% Chenin Blanc (typically 100%)
  • max yield = 52 hL/ha
Dry = every year
Demi-Sec = most years
Sweet = rarer

If label is not explicit, can be difficult for consumer to know sweetness level.

64
Q

Vouvray AOC

Difference between best + lesser sites:

A

BEST
- slopes that overlook the Loire
=> good ripening due to good sunlight interception
+ temp moderating effect of river
- good drainage from flinty, clay + limestone over tuff soils

LESSER
- further away from the Loire
- soils = more clay
=> inhibits ripening

65
Q

Montlouis-sur-Loire AOC

Location
Wine Style
Max. Yield

Current popularity + why + eg. of producer?

A
  • opposite Vouvray on S side of Loire
  • very similar wines w/ 100% Chenin Blanc
  • max yield 52 hL/ha.
  • increasingly popular appellation w/ inlux of newcomers in past 30 years.
  • land is cheaper than Vouvray
  • many estates organic / biodynamic
    eg. Jacky Blot (La Taille aux Loups)
66
Q

What are the 3 important appellations for red wine in Touraine:

Which is the most highly regarded?

A
  • *Bourgueil AOC –**
  • min. 90% Cab Franc (10% Cab Sauv allowed)
  • small amount of rosé made
  • many wines = high quality + lower yields than max. permitted (55hl/ha)
  • *Saint-Nicolas-de-Bourgueil AOC –**
  • Cabernet Franc in a lighter style than Bourgueil AOC
  • similar in style + price to Saumur-Champigny AOC.
  • *Chinon AOC –**
  • most highly regarded for red wines (of the 3)
  • White (Chenin Blanc) + rosé also made
  • min. 90% Cab Franc (max. 10% Cab Sauv)
  • many wines = high quality + lower yields than max. permitted (55hl/ha)
67
Q

Chinon AOC

2 general styles:

Which is more commonly found?

Where are grapes for each typicaly grown?

A
  1. light + fruity, early drinking examples w/ short maceration (6–8 days)
    - more common style
    - fruit tends to come from sandy / gravelly soils
  2. structured + powerful w/ longer maceration (2–3 weeks)
    - not released onto the market until up to two years following the vintage
    - adds cost
    - grapes grown on clay and limestone soils
68
Q

Is Chinon intended for early drinking or do they have aging potential?

Why / Why not (5)?

Typical Quality + Pricepoint

A
  • most are made to be drunk young
  • some can age 20+ years
    => longer maceration periods
    => high quality vintage
    => very good flavour intensity
    => high acidity
    => medium to medium (+) tannins
  • good - very good
  • inexpensive - mid-price (some premium examples)
69
Q

What 3 types of soils are found in the red wine regions of Touraine?

Which soils produce which kinds of wine?

A
  • All 3 appellations (Bourgueil, Saint-Nicolas-de-Bourgueil and Chinon) have 3 types of soil:
  • sand / gravel / clay-limestone
  • sandy soils = lightest, earliest-drinking wines,
  • clay-limestone = most structured and long lived.
70
Q

How do production volumes by type differ btw/ Anjou-Saumur and Touraine (4)?

How much of production is exported?

A

Anjou-Saumur = ~2X total production volume of Touraine.

  • rosé production in Anjou = over 10X rosé in Touraine
  • Anjou-Saumur = much more sparkling wine than Touraine
  • Touraine = much more white + red wine than Anjou-Saumur.

Both regions export just under 20% of production

71
Q

Top 3 grapes grown in the Central Vineyards?

A
  1. Sauvignon Blanc (dominates at almost 80%)
  2. Pinot Noir (~15%)
  3. Gamay
72
Q

What is the general climate of the Central Vineyards (2)?

What are climate-related risks (2)?

Rainfall patterns (2)?

A
  • continental climate
  • cold winters and warm summers.
  • Spring frosts
  • summer hailstorms

Rainfull = relatively high (750mm/annum)
=> reduces drought but increases fungal disease pressure

73
Q

How does the Central Vineyards’ climate influence the wines’ final flavor profile (2)?

A
  • Long growing-season day lengths + low light intensity + low heat
    => restrained flavours in the final wines
74
Q

Sauvignon Blanc growing characteristics (5):

A
  • late budding
  • relatively early ripening variety (less threat of autumn rain)
    => suitable for cool climates
  • vigorous
    => best grown on poor soils
75
Q

What vineyard management strategies need to be put in place with Sauvignon Blanc in the Loire Valley (5)?

A
  • careful canopy management to avoid shading
    => under-ripe, overly green fruit flavours
  • prone to powdery mildew
  • botrytis bunch rot
  • trunk diseases (e.g. Esca + Eutypa Dieback)
76
Q

Typical wine characteristics of Loire Valley Sauvignon Blanc:
Aromas
Cooler vs Warmer Areas
Body
Alcohol
Acidity

A
  • pronounced intensity aromas
  • grass, bell pepper and asparagus
    COOLER AREAS:
    gooseberry, grapefruit and wet stone flavours
    WARMER AREAS:
    riper, passion fruit (warmer areas)
  • medium body
  • med. alcohol
  • high acidity
77
Q

How can viticultural choices affect the flavor profile of Loire Valley Sauv Blanc (5)?

A
  • row orientation + canopy management
    => shadier conditions = more green pepper and grassy
    => more sunlight = more tropical fruit flavour.
  • Picking date is also important
    => optimum ripeness but before acidity drops and the flavours become over-ripe.
78
Q

Typical wine characteristics of Loire Valley Pinot Noir?

Color
Flavors
Acidity
Alcohol

Typical Price point?

A
  • medium ruby in colour
  • light to medium intensity raspberry + strawberry fruit
  • high acidity
  • medium alcohol
  • mid- price to premium.
79
Q

Typical fermentation temps for white wines in the Central Vineyards (2)?

How does this affect the wine’s style?

A
  • fermentation temperatures for whites = slightly higher vs new world
  • (upper part of cool to lowest part of mid-range, rather than cool for NW)
    => more restrained fruit expression than in the new world
80
Q

How are Malo and oak usage approached for white wines in the Central Vineyards (4)?

2 significant producers + their choices?

A
  • Malo = often blocked
  • some producers allow it depending on style and vintage
  • Higher quality wines may use old oak casks
    => fuller-bodied wine, no new oak flavours
  • François Cotat = old oak + extensive lees work to produce a wine for long ageing
  • Henri Bourgeois includes a heavily oaked wine in their range.
81
Q

Sancerre AOC

Types of wines + grapes (2)

Current commercial status + history (4)

A

WHITE = Sauvignon Blanc only
RED / ROSÉ = Pinot Noir only

  • largest + most commercially successful AOC in Central Vineyards
  • Historically, planted with Pinot Noir
  • post-phylloxera = replanted with Sauvignon Blanc
  • 1950s + 1960s onwards successfully promoted in Paris / France / globally
82
Q

What is the general topography of Sancerre?

What are moderating influences (2)?

A
  • steep hillside slopes (200–400m)
  • Loire river + nearby forests moderate against spring frosts.
83
Q

Max. Yields for difference Sancerre styles (3):

How do these affect resultant red / white wines (2)?

A
  • Max yields = relatively high
    65 hL/ha for white wines
    63 hL/ ha for rosés
    59 hL/ha for reds.
  • Sauvignon Blanc can produce wines w/ sufficient flavour intensity at this level
  • reduced yields are needed to produce wines with flavour intensity from Pinot Noir.
84
Q

Typical Sancerre wine characteristics:

Aromas / Flavors
Alcohol
Acidity
Oak

Typical quality + price point?

2 egs. of super-premium producers?

A
  • medium intensity aromas of grapefruit and gooseberry
  • medium alcohol
  • high acidity
  • new oak = v. rare
  • good - outstanding
  • mid-price - premium price
  • a few super-premium examples (e.g. Didier Dagueneau or François Cotat).
85
Q

3 types of soil found in Sancerre:

A
  • *Caillottes** –
  • very shallow (25–40 mm) over limestone
  • produces the most aromatic wines
  • ready to drink earlier + less potential for ageing in the bottle
  • *Terre Blanches** –
  • same limestone + marl as Chablis
  • Slow ripening
  • Sancerre’s most famous vineyards: Côte des Monts Damnés, Cul de Beaujeu
  • most structured wines, need time to be ready, age well.
  • *Silex** –
  • flinty soils retain heat => early ripening
  • e.g. Les Romains, next to the Loire.
  • wines with stony or smoky aromas.
86
Q

Pouilly-Fumé AOC

Type of wine + max yield
Topography + risk
Soils
Price + Quality

wine style vs Sancerre (2)?

A

Sauvignon Blanc only
- same max yield as Sancerre

  • flatter land than Sancerre (more prone to spring frost)
  • wind machines can help
  • same range of soils as Sancerre
  • similar price and quality to Sancerre.
  • Pouilly-Fumé = slightly rounder + less aromatic
  • often needs a little more time – 6 months -1 year in bottle – to really start to show.
87
Q

Reuilly AOC

Quincy AOC

Menetou-Salon AOC

Types of wines + grapes

Typical Quality + price point of all 3?

A

Reuilly AOC –
WHITE from Sauvignon Blanc only
RED from Pinot Noir only
ROSÉ from Pinot Gris and Pinot Noir

Quincy AOC –
WHITE wines only
- Sauvignon Blanc (min. 90%) + Sauvignon Gris

  • *Menetou-Salon** AOC –
  • same range of wines as Sancerre.
  • vines are planted on gentle south facing slopes, (more vulnerable to frost vs Sancerre)
  • good - very good
  • inexpensive - mid-priced
88
Q

Importance of singe vineyards in Sancerre (2)?

4 egs. of single vineyards?

A
  • no ‘cru’ system
  • individual vineyard sites = growing in importance + popularity
  • Les Monts Damnés (Chavignol)
  • Les Belles Dames
  • Cul de Beaujeu
  • Les Romains
89
Q

How do Central Vineyards appellations promote their wines?

A
  • promote their wines together
  • via the Bureau Interprofessionnel des Vins du Centre (BIVC)
90
Q

Loire Valley estates tend to be what types of business (5)?

A
  • Family owned businesses, many generations old = very important
  • steady flow of French people from large cities outside Loire opting to set up as wine producers.
  • négociants also very important: 50% of all wine by vol.
  • Estates = 41%
  • co-operatives = < 10%
91
Q

How has the distinction btw/ negociants and estates in the Loire Valley become less clear (4)?

2 prominent egs?

A
  • distinction = blurred over the last 20 years
  • Négociants increasingly vinifying their wines themselves vs buying finished wine
  • large négociants have holdings across the Loire
  • Some have bought prestige estates
    eg. Grand Chais de France buying Château des Fesles (Bonnezeaux) and Château de Cléray (Muscadet Sèvre-et-Maine)
  • Ackerman buying Château de Varière (Anjou) and Château de Sancerre
92
Q

How have family estates in the Loire Valley diversified their businesses?

What has caused this (3)?

A
  • increasingly, family estates adding a négociant side to their business.
    Why?
  • recent frosts + hail damage
    => severely reduced crop
    => buying in grapes, juice or wine can be a way of keeping their clients and avoiding severe financial problems.
93
Q

Where are most Loire Valley wines sold within France (2)?

How much Loire Valley wine is exported?

Top 3 Export markets?

Which Loire Valley wine achieves the highest exports by volume?
By value?

A
  • specialist wine retail + hospitality sector (~ 44% of all sales by volume)
  • supermarkets (36%)

Exports = 20%

  1. US
  2. UK
  3. Germany
  • Sancerre outperforms all other still wine appellations by both volume and value
    80K HL
    ~8 euro / hl
94
Q

How is organic / biodynamic / natural wine represented in the Loire Valley (3)?

A
  • a number of well-known proponents of organics + biodynamics
    eg. Nicolas Joly = founder of the Renaissances des appellations/ Return to Terroir group
    = worldwide group of biodynamic producer
  • total production of certified organic wine = below French avg. => cool and damp climate = higher disease pressure
  • also a centre of natural winemaking
    => wines often being produced as VdF

WSET Diploma D3 (12 decks)

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