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MS Rhone Flash Cards

3
Q

Côte-Rôtie AOP Département:

A

Rhône

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4
Q

Côte-Rôtie AOP Communes of Production:

A

Ampuis, Saint-Cyr-sur-Rhône, Tupin-Semons

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5
Q

Côte-Rôtie AOP Styles and Encépagement:

A

Rouge: Syrah, max. 20% Viognier

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6
Q

Côte-Rôtie AOP Minimum Alcohol:

A

10.50%

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7
Q

Côte-Rôtie AOP Minimum Must Weight:

A

171 g/l

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8
Q

Côte-Rôtie AOP Minimum Planting Density:

A

6,000 vines per hectare

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9
Q

Côte-Rôtie AOP Maximum Yield (Rendement de Base):

A

40 hl/ha

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10
Q

Côte-Rôtie AOP Principle Soils:

A

Côte Blonde (south): gneiss, Côte Brune (north): mica-schistous rock

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11
Q

Côte-Rôtie AOP AOC Established:

A

1940

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12
Q

Condrieu AOP Département:

A

Rhône, Ardèche, Loire

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13
Q

Condrieu AOP Communes of Production:

A

Condrieu, Vérin, and Saint-Michel-sur-Rhône are the original 3 communes of production. In 1967, Limony, Chavanay, Malleval, and Saint-Pierre-de-Boeuf were added to the appellation.

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14
Q

Condrieu AOP Styles and Encépagement:

A

100% Viognier

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15
Q

Condrieu AOP Minimum Alcohol:

A

11.50%

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16
Q

Condrieu AOP Minimum Must Weight:

A

178 g/l

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17
Q

Condrieu AOP Minimum Planting Density:

A

6,500 vines per hectare

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18
Q

Condrieu AOP Maximum Yield (Rendement de Base):

A

37 hl/ha

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19
Q

Condrieu AOP Principle Soils:

A

decomposed granite

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20
Q

Condrieu AOP AOC Established:

A

1940

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21
Q

Château-Grillet AOP Département:

A

Loire

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22
Q

Château-Grillet AOP Communes of Production:

A

Saint-Michel-sur-Rhône, Vérin

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23
Q

Château-Grillet AOP Size:

A

3.5 ha

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24
Q

Château-Grillet AOP Producer:

A

Neyret-Gachet (sold to François Pinault in 2011)

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25
Q

Château-Grillet AOP Styles and Encépagement:

A

100% Viognier

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26
Q

Château-Grillet AOP Minimum Alcohol:

A

11.50%

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27
Q

Château-Grillet AOP Minimum Must Weight:

A

178 g/l

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28
Q

Château-Grillet AOP Minimum Planting Density:

A

8,000 vines per hectare

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29
Q

Château-Grillet AOP Maximum Yield (Rendement de Base):

A

37 hl/ha

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30
Q

Château-Grillet AOP Principle Soils:

A

granitic sand

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31
Q

Château-Grillet AOP AOC Established:

A

1936

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32
Q

Crozes-Hermitage/Crozes-Ermitage AOP Département:

A

Drôme

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33
Q

Crozes-Hermitage/Crozes-Ermitage AOP Communes of Production:

A

Beaumont-Monteux, Chanos-Curson, Crozes-Hermitage, Erôme, Gervans, Larnage, Mercurol, Pont-de-l’Isère, La Roche-de-Glun, Serves-sur-Rhône and Tain-l’Hermitage

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34
Q

Crozes-Hermitage/Crozes-Ermitage AOP Styles and Encépagement:

A

Blanc: Marsanne and/or Roussanne, Rouge: Syrah plus a max. 15% combined Marsanne and Roussanne

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35
Q

Crozes-Hermitage/Crozes-Ermitage AOP Minimum Alcohol:

A

10.50%

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36
Q

Crozes-Hermitage/Crozes-Ermitage AOP Minimum Must Weight:

A

White Grapes: 161 g/l161 g/l, Syrah: 171 g/l

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37
Q

Crozes-Hermitage/Crozes-Ermitage AOP Minimum Planting Density:

A

4,000 vines per hectare

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38
Q

Crozes-Hermitage/Crozes-Ermitage AOP Maximum Yield (Rendement de Base):

A

45 hl/ha

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39
Q

Crozes-Hermitage/Crozes-Ermitage AOP Principle Soils:

A

North: Granitic slopes, similar to Hermitage, South: Alluvial soils of glacial origin

40
Q

Crozes-Hermitage/Crozes-Ermitage AOP AOC Established:

41
Q

Hermitage/Ermitage AOP Département:

42
Q

Hermitage/Ermitage Communes of Production:

A

Tain-l’Hermitage, Crozes-Hermitage, Larnage

43
Q

Hermitage/Ermitage Size:

44
Q

Hermitage/Ermitage Major Lieux-dits:

A

Les Grandes Vignes, L’Hermite, Varogne, Les Vercandières, Les Bessards, Les Diognières, Les Beaumes, Le Méal, Les Murets, La Croix, Péleat, Les Rocoules, La Pierelle, Les Greffieux, Maison Blanche, L’Homme, Torras et las Garennes

45
Q

Hermitage/Ermitage Styles and Encépagement:

A

Blanc: Marsanne and/or Roussanne, Rouge: Syrah plus a max. 15% combined Marsanne and Roussanne, Vin de Paille (Blanc): Marsanne and/or Roussanne

46
Q

Hermitage/Ermitage Minimum Alcohol:

A

Blanc: 11%, Rouge: 10.5%, Vin de Paille: 19% (14% actual)

47
Q

Hermitage/Ermitage Minimum Must Weight:

A

White Grapes: 170 g/l, Syrah: 171 g/l

48
Q

Hermitage/Ermitage Minimum Planting Density:

A

6,000 vines per hectare

49
Q

Hermitage/Ermitage Maximum Yield (Rendement de Base):

A

Blanc: 45 hl/ha, Rouge: 40 hl/ha, Vin de Paille: 15 hl/ha

50
Q

Hermitage/Ermitage Principle Soils:

A

granite with topsoils of micaschist and gneiss

51
Q

Hermitage/Ermitage AOC Established:

52
Q

Cornas AOP Département:

53
Q

Cornas AOP Communes of Production:

54
Q

Cornas AOP Styles and Encépagement:

A

100% Syrah

55
Q

Cornas AOP Minimum Alcohol:

56
Q

Cornas AOP Minimum Must Weight:

57
Q

Cornas AOP Minimum Planting Density:

A

4,400 vines per hectare

58
Q

Cornas AOP Maximum Yield (Rendement de Base):

59
Q

Cornas AOP Principle Soils:

60
Q

Cornas AOP AOC Established:

61
Q

Saint-Joseph AOP Département:

A

Ardèche, Loire

62
Q

Saint-Joseph AOP Communes of Production:

A

26 communes

63
Q

Saint-Joseph AOP Styles and Encépagement:

A

Blanc: Marsanne and Roussanne, Rouge: Min. 90% Syrah, plus Marsanne and Roussanne

64
Q

Saint-Joseph AOP Minimum Alcohol:

A

Blanc 10.5%

65
Q

Saint-Joseph AOP Minimum Must Weight:

A

White Grapes: 161 g/l, Syrah: 171 g/l

66
Q

Saint-Joseph AOP Minimum Planting Density:

A

4,500 vines per hectare

67
Q

Saint-Joseph AOP Maximum Yield (Rendement de Base):

68
Q

Saint-Joseph AOP Principle Soils:

A

schist and gneiss on granite bedrock

69
Q

Saint-Joseph AOP AOC Established:

70
Q

Saint-Péray AOP Département:

71
Q

Saint-Péray AOP Communes of Production:

A

Saint-Péray, Toulaud

72
Q

Saint-Péray AOP Styles and Encépagement:

A

Blanc: Marsanne and Roussanne, Mousseux (Méthode Traditionnelle)

73
Q

Saint-Péray AOP Minimum Alcohol:

A

Blanc: 10.5%, Mousseux 9 %

74
Q

Saint-Péray AOP Minimum Must Weight:

A

Blanc: 161 g/l, Mousseux: 144 g/l

75
Q

Saint-Péray AOP Minimum Planting Density:

A

4,000 vines per hectare

76
Q

Saint-Péray AOP Maximum Yield (Rendement de Base):

A

Blanc: 45 hl/ha, Mousseux: 52 hl/ha

77
Q

Saint-Péray AOP AOC Established:

78
Q

Clairette de Die AOP Département:

79
Q

Clairette de Die AOP Communes of Production:

A

Aix-en-Diois , Aouste-sur-Sye , Aubenasson , Aurel , Barnave , Barsac , Beaufort-sur-Gervanne , Châtillon-en-Diois , Die , Espenel , Laval-d’Aix , Luc-en-Diois , Menglon , Mirabel-et-Blacons , Molières-Glandaz , Montclar-sur-Gervanne , Montlaur-en-Diois , Montmaur-en-Diois , Piégros-la-Clastre , Ponet-et-Saint-Auban , Pontaix , Poyols , Recoubeau-Jansac , Saillans , Saint-Benoit-en-Diois , Saint-Roman , Saint-Sauveur-en-Diois , Sainte-Croix , Suze , Vercheny , Véronne

80
Q

Clairette de Die AOP Styles and Encépagement:

A

Blanc Mousseux (Méthode Traditionnelle): Clairette, Méthode Dioise Ancestrale: min. 75% Muscat à Petits Grains plus Clairette

81
Q

Clairette de Die AOP Minimum Alcohol:

A

Méthode Traditionnelle: 9%/13.5%, Méthode Dioise Ancestrale: 9%/12.5%

82
Q

Clairette de Die AOP Minimum Must Weight:

83
Q

Clairette de Die AOP Additional Requirements Méthode Traditionnelle:

A

Max. 3.5 atmospheres of pressure, Max. 15 g/l of residual sugar

84
Q

Clairette de Die AOP Additional Requirements Méthode Dioise Ancestrale:

A

Max. 3 atmospheres of pressure, Min. 35 g/l of residual sugar

85
Q

Clairette de Die AOP Maximum Yield (Rendement de Base):

86
Q

Clairette de Die AOP AOC Established:

87
Q

Crémant de Die AOP Département:

88
Q

Crémant de Die AOP Communes of Production:

A

Aix-en-Diois , Aouste-sur-Sye , Aubenasson , Aurel , Barnave , Barsac , Beaufort-sur-Gervanne , Châtillon-en-Diois , Die , Espenel , Laval-d’Aix , Luc-en-Diois , Menglon , Mirabel-et-Blacons , Molières-Glandaz , Montclar-sur-Gervanne , Montlaur-en-Diois , Montmaur-en-Diois , Piégros-la-Clastre , Ponet-et-Saint-Auban , Pontaix , Poyols , Recoubeau-Jansac , Saillans , Saint-Benoit-en-Diois , Saint-Roman , Saint-Sauveur-en-Diois , Sainte-Croix , Suze , Vercheny , Véronne

89
Q

Crémant de Die AOP Styles and Encépagement:

A

Blanc: Min. 55% Clairette, min. 10% Aligoté, 5-10% Muscat à Petits Grains

90
Q

Crémant de Die AOP Minimum Alcohol:

A

9% (10% acquired)

91
Q

Crémant de Die AOP Minimum Must Weight:

92
Q

Crémant de Die AOP Additional Requirements :

A

Traditional Method Secondary Fermentation, The wines may not be sold before December 1 of the year following the harvest, and must spend a min. 12 months on the lees prior to dégorgement, Min. 3.5 atmospheres of pressure, Max. 15 g/l of residual sugar

93
Q

Crémant de Die AOP Maximum Yield (Rendement de Base):

A

60 hl/ha (100 liters per 150 kg max. press yield)

94
Q

Crémant de Die AOP AOC Established:

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