NEW RHONE VALLEY Flashcards
What is the cepage for Cote Rotie
Syrah plus max 20% Viognier
Why are vines in Cote Rotie individually staked?
To prevent wind damage and soil erosion
Other than Cote Brune, Cote Blonde, and the 3 “La La” vineyards, name 4 single vineyards of Cote Rotie
Cote-Rozier Besset Janet Lancement Tupin Collet Maison Blanche Maison Rouge
How does production change for Condrieu between dry and sweet wines
For “dry” Condrieu, RS has to be below 45 g/L. Once it’s above 45 g/L
Minimum Potential ABV:
is 11.5% but increases to a 13% acquired ABV for sweet wines
Must Weight:
increases from 178 to 220
Enrichment:
Chaptalization is no longer allowed for 45 g/L must
Harvest:
Manual harvest is always required, but grapes destined for sweet wine must be harvested in tries
Who is the current owned of Chateau Grillet
Francois Pinault
Who produces Pontcin
A second label Viognier from Chateau Grillet started in 2011
Cepage for Saint Joseph
90% Syrah with Marsanne and Roussanne
Min ABV for all Northern Rhone Red. Min ABV for Hermitage Blanc. Min ABV for Herimitage Vin de Paille
Red: 10.5%
Hermitage Blanc: 11%
Vin de Paille: 19.5% Potential, 12.5% acquired
Assemblage for Hermitage/Crozes Hermitage
Min 85% Syrah with Marsanne and Roussanne
For how long must grapes destined for Hermitage Vin de Paille dry and what must weight do they acheive
45 days; 350 g/L
Name 5 lieux dits of Hermitage
Les Grandes Vignes l'Hermite Varogne Les Vercandières Les Bessards Les Diognières Les Beaumes Le Méal Les Murets La Croix Péleat Rocoules Pierelle Greffieux Maison Blanche l'Homme Torras et las Garennes
Name 5 lieux dits of Cornas
Reynard Chaillot La Cote Les Mazards Thézier Le Pigeonnier La Geynale Cayret Sauman Champelrose Les Saveaux Nord/Sud Les Cotes Patou
What style of wine is made in Saint Péray AOP
Still and traditional method sparkling wine made from Marsanne and Roussanne
What style of wine is made in Chatillon-en-Diois
Still dry white from Chardonnay and Aligoté
Still dry Red and Rose from min 60% Gamay with Pinot Noir and Syrah
Whats the difference between Coteaux de Die, Clairette de Die, and Cremant de Die
Coteaux de Die only makes still dry white wine from 100% Clairette
Clairette de Die only produces sparkling wine:
Traditional method from Clairette with max 15 g/L RS and min 9 months on lees
Method Dioise Ancestrale from min 75% Muscat Blanc a Petit Grains with MIN 35 g/L RS and min 4 months on the lees
Cremant de Die only produces Traditional method sparkling wine from Clairette, Aligote and max 10% Muscat blanc. 9 Months on the lees and max 15 g/L RS
