Loire Valley Flashcards
List the Loire regions east to west
Central Vineyards, Touraine, Anjou-Saumur, Pays Nantais
What are the 4 AOC’s for Muscadet
Muscadet AOP
Muscadet Coteaux de la Loire AOP
Muscadet Côtes de Grandlieu AOP
Muscadet Sèvre-et-Maine AOP (accounts for 75%-80% of Production)
** Sèvre and Maine are bisecting tributaries that lead to the Loire
What is the climate of Pay Nantais
cool wet maritime
What are the styles of wine for Muscadet AOP, are reds authorized
Only Blanc:
- 100% Melon de Bourgogne
- “Sur Lie”
* All Muscadet wines may include the geographical designation “Val de Loire” on the label
What are the Sur Lie requirements for Muscadet AOP
- kept on its lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest
- 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
What are the sub-zones for Muscadet Sèvre-et-Maine AOP
Clisson, Gorges, Le Pallet
Cru Communaux (Cru system used for Muscadet Sèvre-et-Maine) wines grow on schist soil and age longer then 18 months
**** Added July 2019: Goulaine, Mouzillon-Tillières, Monnières-Saint-Fiacre, Château-Thébaud
Clisson: Wines must be aged on their fine lees until at least November 1 of the second year following the harvest (24 months) - Granite soils - dried fruits and most concentrated profile of the 3 crus
Gorges: Wines must be aged on their fine lees until at least November 1 of the second year following the harvest (24 months) - Clay and gabbro (igneous rock) - minerality & smokey notes
Le Pallet: Wines must be aged on their fine lees until at least April 1 of the second year following the harvest (approx. 18 months) - pronounced floral element - Gneiss, quartz, and gabbro (igneous rock is formed from molten or partially molten material)
What does the term Sur Lie imply
Sur lie wines are aged on their lees
What is the meaning of the term “Hermine d’Or”
unofficial label term that promotes terroir and stresses ageability
Guy Bossard adopted this
What are the 3 non Muscadet AOP’s of the Nantais
Gros Plant du Pays Nantais, Coteaux d’Ancenis, and Fiefs Vendéens
Gros Plant du Pays Nantais: white wines from Folle Blanche (Gros Plant locally)
Coteaux d’Ancenis: Blanc: 100% Pinot Gris (semi-sweet)
Rosé and Rouge: 100% Gamay
Varietally-Labeled “Malvoisie”: 100% Pinot Gris
Fiefs Vendéens: red ,white (chenin blanc) ,rose
What is another name for Gros Plant in Pay Nantais
Folle Blanche
What is another name for Pinot Gris in the Loire
Malvoisie
What are the 2 rock/soil types shown
Tuffea top - soft limestone ie., Turonian Chalk (the name Touraine comes from this time frame) - a combination of sand and marine fossils; this soil is extremely porous, absorbing water rapidly and disseminating it slowly.
sandstone-rich, chalky limestone as found in the Loire, particularly around Touraine - calcium rich with high acidityall chalk is technically limestone, Turonian chalk in French 89-93mmillion years old
Schist bottom -
What is the synonym for Chenin Blanc in the Loire Valley
Pineau de la Loire, Gros Pineau
What are the sparkling catergories (not styles) of the Loire
Pétillants, Mousseaux, Crémant
Pétillants: half the pressure (1-2.5 atms) of Mousseux and Cremant - traditonal method - Fizzy
Mousseux: min 3 atm, min 9 months sur lie, less demand - Mousseux means frothy or bubbly
Crémant: The wines must spend a min. 9 months on the lees prior to dégorgement, and may not be released for a min. 12 months after the date of tirage
Min. 4 atmospheres of pressure
What is the town most Anjou appellations are centered around
Angers
Anjou-Saumur Map
- 85 grams a liter
- Bonnezeaux - 51 g/l - Unlike Quarts du Chaume, chaptalization is legal, Min. Must Weight: 238 g/l
- Loir River
- Coteaux de l’Aubance (Chenin sweet min. 34g/l) & Anjou Villages Bressac (CF&CS)
- Coteaux du Layon AOP: Chaume (“Premier Cru”) 80 g/l RS, others min. 34g/l
<em>7 villages may append their name: Faye d’Anjou/Faye, Rochefort, Rochefort (sur-Loire), Rablay, Beaulieu (sur-Layon), St. Aubin de Luigné/St. Aubin, St. Lambert du Lattay/St. Lambert, Chaume</em>
- Grolleau
- Saumur-Champigny - rouge only
- Saumur “Puy Notre-Dame” rouge CF- Coteaux de Saumur AOP - chenin (liquoreaux)
- Savennières Coulée de Serrant AOP (N. Joly monopole) , Savennières Roche Aux Moines AOP
What section is Saumur located in and what is style of wine is it best known for
Eastern sub-region of Anjou, Saumur is Loire’s center for sparkling production
What is the Loire Valley called or refered as
Jardin de la France
Garden of France
True or False
Saumur AOP wines may be labeled as Anjou but not vice versa
True
What styles does Anjou AOP cover
No ROSE
- Blanc: min. 80% Chenin Blanc + max. 20% SB ands Chard
- Rouge: 70% CF and CS + max. 30% combined Pineau d’Aunis and Grolleau (max. 10% Grolleau)
- Anjou Gamay: 100% Gamay
***Rouge can be vinified as premeur/nouveau
- Vin Mousseux Blanc: Min. 70% Chenin Blanc, plus Cab. Franc, Cab. Sauvignon, Grolleau, Grolleau Gris, Pineau d’Aunis, Gamay, and max. 20% Chardonnay (traditional method, min. 9 months on lees)
- Vin Mousseux Rosé: Cab. Franc, Cab. Sauvignon, Cot, Gamay, Grolleau, Grolleau Gris, Pineau d’Aunis (traditional method, min. 9 months on lees)
What styles of wine does Anjou Villages and Anjou Villages Brissac produce
rouge only from Cabernet Franc and Cab Sauvignon
What is the difference between between Anjou Villages and Anjou Villages Brissac
A-V Brissac covers the same 10 communes as Coteaux de l’Aubance AOP, smaller production
they don’t over lap
What are the 2 rose AOP’s of Anjou
Cabernet d’Anjou AOP - Minimum Residual Sugar: 10 g/l
Rose d’Anjou AOP - mainly Grolleau (Groslot), - Minimum Residual Sugar: 7 g/l
What is the difference between Cabernet d’Anjou AOP and Rosé d’Anjou AOP
Caberbet d’Anjou is made exclusively from CF and CS - min. 10 g/l RS (off-dry to sweet)
Rosé d’Anjou primarily from Grolleau (Groslot) min. 7 g/l RS (off-dry)
What are the 2 general AOP’s of Loire Valley
Rosé de Loire AOP and Crémant de Loire AOP
grapes sourced from middle Loire area (Anjou, Saumur and Torraine)
What are the styles of Crémant de Loire AOP with encépagement and aging requirements
- Vin Mousseux Blanc:
Vin Mousseux Rosé - Encépagement: Chenin Blanc, Chardonnay, Orbois, Cabernet Franc, Grolleau, Grolleau Gris, Pinot Noir, Cabernet Sauvignon, Pineau d’Aunis
- Traditional Method Secondary Fermentation
The wines must spend a min. 9 months on the lees prior to dégorgement, and may not be released for a min. 12 months after the date of tirage
Min. 4 atmospheres of pressure
What AOP of Anjou-Saumur no longer exist since the 2016 vintage
Cabernet de Saumur AOP
absorbed by Saumur AOP
What is the 1er Cru of Coteaux du Layon, min. RS
Chaume 80 g/l RS, min. must weight 272 g/l
other Coteaux du Layon 34 g/l
Quarts de Chaume: 85g/l RS, min. must weight 298 g/l
How many villages may append their name to the Coteaux du Layon, which is a 1er Cru
7
34 g/l RS other than Chaume
- Faye d’Anjou/Faye
Rochefort-sur-Loire/Rochefort
Rablay-sur-Layon/Rablay
Beaulieu-sur-Layon/Beaulieu
St. Aubin de Luigné/St. Aubin
St. Lambert du Lattay/St. Lambert
Chaume (“Premier Cru”): 80 g/l RS
What is the minimum RS and must weight for Quart de Chaume
85 g/l RS and 298 g/l must weight
Styles and Encépagement:
Blanc: 100% Chenin Blanc
***As of the 2010 harvest, “Grand Cru” may be added to the label
Minimum Potential Alcohol: 18% (11% acquired)
Minimum Must Weight: 298 g/l (Cryoextraction is currently prohibited by law, but a transitional agreement allows the practice through 2019.)
Enrichment: Chaptalization is prohibited
Minimum Residual Sugar: 85 g/l (34 g/l prior to 2011)
Harvest Method: Grapes, affected either by passerillage or botrytis, must be harvested by hand in successive tries
True or False
Chaptalization is legal in Bonnezeaux but not Quarts de Chaume
True
Bonnezeaux: Min. RS 51 g/l - Min. must weight 238g/l
Quarts de Chaume: Min. RS 85g/l - must weight 298g/l
What is the minimum RS for Bonnezeaux
51 g/L
What is the RS for Anjou-Coteaux de la Loire, Coteaux du Layon and Coteaux de l’Aubance
34 g/l
*** exception - Coteaux du Layon Chaume Premier Cru: 80 g/l (68 g/l prior to 2011)