Provence Flashcards
1
Q
Who founded the area now known as Provence
A
The Phocaeans
2
Q
When did the Phocaeans first inhabit the area
A
600 years BC
3
Q
Name the 3 most prominent modern day cities they founded in the area
A
Avignon, Marseilles and Nice
4
Q
What was France’s first wine region
A
Modern Day Provence
5
Q
What city in Provence were grape vines first established.
A
Marseilles (ancient name: Massilia or Massalia)
6
Q
What is the Phocaean name for modern day Nice
A
Nikaia
7
Q
What is the Phocaean name for Avignon
A
Avenio
8
Q
When did the Roman rech Provence
A
121 BC
9
Q
What was the Roman name for Provence
A
Nostra Provincia
10
Q
Nostra Provincia was part of what larger Roman province
A
Gallia Narbonensis
11
Q
What City was Gallia Narbonensis named for?
A
Narbonne
12
Q
What was the historical significance of Narbonne
A
It was the first city established by the Romans in Gallia Narbonensis.
13
Q
What other Gallic wine regions developed under the Romans
A
Languedoc, Rhone Valley, Burgundy and Champagne
14
Q
What was the geographical significance as to why these regions were established
A
The Romans used rivers for trade and these are located along rivers
15
Q
Provence was at the crossroads of…..?
A
4 Major Roman trade routes, Via Domitia, Via Aurelia, Via Aquitana (the slide only lists 3, ask Clement)
16
Q
What were the characteristics of Roman red wine
A
They were mostly red wines of a pale red color
17
Q
Where did rose begin?
A
In Provence under the Romans
18
Q
How many grapes are allowed to be grown in Provence
A
36
19
Q
What was the value of a Roman Amphora full of wine worth to the Gallic tribes
A
The value of a slave
20
Q
What did Massilla winemakers introduce about 100 BC
A
Short maceration prior to fermentation
21
Q
What did this process produce?
A
Wines of a pale, rose petal color.
22
Q
Who valued the pale wine as a drink of prestige?
A
Roman aristocrats
23
Q
After the fall of the roman empire, of what origins were some of the grapes introduced to Provence?
A
Greek, Roman, Spanish, Italian among traditional french wine grapes
24
Q
What century did winemaking see real growth in Provence?
A
5th Century
25
Who pretty much giverned wine making from the end of the middle ages to the 19th century?
The Christian church
26
Through what mechanism did they control wine production and distribution
Local Abbeys
27
In the 14th century, what happened in Provence?
The Kingdom's great noble families, its notables and grand officers of the Royal Army
28
What this do?
It laid the foundation for the region's modern viticulture and made rose wine prestigious.
29
What happened beginning in 1880?
Phylloxera
30
How long did it last?
Only to 1890
31
What happened in 1890?
The railway system was developed due to the industrial revolution.
32
What did the railway system do?
It opened up new markets for provencal wines particularly in the capital, Paris
33
What happened as a result?
Demand for Rose wine and its production increased considerably.
34
What did new difficulties, linked to overproduction, give birth to?
The cooperative movement.
35
When was the first national law administratively recognizing appellations.
1905
36
Which appellation of Provence is recognized in the original 6 AOC's?
Cassis
37
When was it recognized?
1936
38
When was the regional AOC of Cotes-de-Provence recognized?
1977
39
What are the main cities of the Region?
Masseilles, Nice, Aix-en-Provence, Cannes, Grasse, Monaco,
40
What city is the administrative center?
Marseilles
41
What is the culinary specialty of Marseilles?
Bouillabaisse and Aioli
42
What is the culinary specialty of Nice?
Pissaladiere and the Socca
43
What was Aix-en-Provence at one time?
The Capital of Prrovence.
44
What is Aix-en-Provence's culinary specialty?
Calisson
45
Provence has a wide range of Terroirs but generally it has what Climatic characteristics?
Very little rainfall, the highest sunshine in France (Avg. 2850/hr/yr.), high temps but strong sea influence and The Mistral
46
What is The Mistral?
Cool winds that flow down the Rhone Valley from the mountains.
47
what does The Mistral help lower the risk of?
Fungal infection
48
What is the geological makeup of the west and north?
Limestone Mountains
49
What is the geological makeup of the east?
Granite, schist and volcanic sheltered valleys
50
What are the wild plants of Provence?
Rosemary, Juniper, Thyme and Lavender.
51
What are they called when growing on limestone/clay?
Garrigue
52
What are they called when growing on crystalline schist?
Maquis.
53
How many grapes are allowed to be grown in Provence?
36
54
What are the more common white grapes?
Rolle, Ugni Blanc, Marsanne, Roussanne, Grenache Blanc, Clairette, Semillon, Bourboulenc
55
What are the more common red grapes?
Grenache noir, Syrah, Mourvedre, Carignan, Cinault, Counoise, Tannat, Cab. Sav., Tibouren, Braquet, Folle Noir
56
This is the end of slide 10
Really
57
What is the principal wine of Provance
Rose
58
Rose wine can be made through what processes
Direct Pressing, Maceration, Bleeding
59
Which process is the dominant one?
Masceration
60
What about Rose is regulated under the AOP rules?
Color.
61
Why?
Its hugely important to customers.
62
What imparts the color?
Harvest, grapes, the temperature of winemaking and maceration time.
63
Is Rose aged or matured?
Typically NO!
64
How many IGP's in Provence?
7
65
How many AOP's
9
66
How many bottles are produced annually?
150 million bottles
67
What percentage is Rose?
89% in volume
68
What percent of Provence wines are AOP?
88%
69
Provence produces how much of France's rose wine?
40% in volume
70
What percentage of the world's wine does it produce?
5.6%
71
What is the main AOP of Provence?
Cotes de Provence.
72
When was it awarded?
1977 as an AOC
73
What is the wine color make up of Cotes de Provence?
90% Rose, 6.5% red, 3.5% white
74
Main red grapes of Provence?
Cinsault, Grenache, Syrah
75
Main white grapes of Provence?
Rolle, Clairette, Semillon, Unni Blanc
76
What must all Cotes de Provence wines be?
Blends and <4g/l residual sugar
77
In 2005 what happened?
5 areas can add their names to the larger AOP as subdivisions.
78
What are they?
La Londe (3 colors), Sainte-Victoire (Rose & Red), Frejus (Rose & Red), PierreFeu (Rose & Red), Notre-Dame-des-Anges (Rose & Red)
79
What is the "Classification" of Provence?
Cru Classe
80
How many Domains out of 300 can use it on their label?
23 domains
81
How many criteria must be met?
4
82
What are the 4 criteria?
Direct sale, bottling on the property, minimum 18 months of aging before sale, The use of an AOP or brand prior to 1935
83
What is it based on and what is it not?
Antecedence and not qualitative criteria
84
What else can Domains with the "Cru Classe" designation do?
Produce a 2nd or even a 3rd wine and use "Cru Classe" on the label
85
What is not planned for the classification?
A revision, so those with it, will have it in perpetuity.
86
What year was the AOP Coteaux d'Aix-en-Provence awarded?
1985
87
What is its significance?
Its the 2nd largest AOP of Provence at 4020 ha.
88
What's the color production?
82% Rose, 13% Red, 5% White
89
Main Red Grapes?
Cinsault, Grenache, Mourvedre, Counoise, Syrah
90
Main White grapes
Rolle, Clairette, Ungi Blanc, Semillion, Savignon
91
What must all wines be?
Blends with < 4g/l residual sugar
92
Where is Coteaux d'Aix-en-Provence located?
Its the most western of the Provincial AOP's
93
What does law require of Coteaux d'Aix-en-Provence Rose wines?
That they be made predominantly from Maceration rather than Direct Pressing.
94
What year was the AOP Coteaux Varios-en-Provence awarded?
1993
95
What is its significance?
Its the 3rd largest AOP in Provence at 2500 ha.
96
What is the color production?
90% Rose, 7% Red, 3% White
97
Main red grapes?
Cinsault, Grenache, Mourvedre, Syrah
98
Main white grapes?
Rolle, Clairette, Ungi Blanc, Semillion, Grenache B
99
What must all wines be?
Blends and < 4 g/l residual sugar
100
Where is Coteaux Varois-en-Provence located?
In the heart of "Calcareous Provence"
101
What does law require of Coteaux d'Aix-en-Provence Rose wines?
That they be made predominantly from Maceration rather than Direct Pressing.
102
When did AOP Les Beau-de Provence get designated?
1985 as an AOC
103
What is it known for?
Big Bold Reds
104
What is the Climate?
Hot
105
Color makeup of production?
Reds 48%, Rose 45% with Whites added recently to the AOP
106
Red Grapes?
Grenache, Mourvadre, Syrah
107
White grapes?
Rolle, Clairette, Rousanne, Grenache B
108
What must all wines be?
Blends with <4 g/l residual sugar
109
When was AOP Palette awarded?
1948
110
What is it known as?
The smallest in Provence at 43 ha
111
Color production?
55% Red, 30% white, 15% Rose
112
How many grapes are allowed?
31 total, 15 Red and 16 White
113
As all wines must be Blends, what is its nickname?
The Châteauneuf-du-Pape of Provence
114
Production is dominated by a single producer, Who?
Chateau Simone.
115
What is the Maturing requirement for whites and roses?
8 months min.
116
What is the aging requirement for Reds
18 months min.
117
When was AOP Pierrevert awarded?
1998 as an AOC
118
What is its formal name?
AOP Coteaux de Pierrevert
119
Where is it located?
Its the most northern Provincial AOP with 450 ha
120
What is the wine color distribution?
60% Rose, 30% Red and some Whites
121
Main Red Grapes?
Grenache, Carinan, Cinsault and Syrah
122
Main. White Grapes?
Rolle, Clairette Roussanne and Grenache B
123
What is the Terrior known for ?
Some of the highest vineyards in France at up to 1000 meters
124
What is AOP Cassis known for?
Its one of the original 6 AOC awarded in May 17th, 1936 and is where the first grapes were planted in France by the Phoenicians
125
What grape was brought by the Phoenicians
Ungi Blanc
126
When was it first documented as a wine area.
In a 1381 notarized text, as "L'Arene" near the sea.
127
When did it first start the production of white wine.
In the 16th century.
128
Where are the AOP Cassis vineyards located?
200 ha ringed on all sides by the sea
129
What must the vineyards be planted with?
60% Marsanne and Clairette
130
What are the wine colors of the AOP Cassis?
70% white, 27% Rose, 3% Reds
131
When was AOP Bardol decreed?
1941
132
Where is it located
Directly east of Cassis
133
What is unique about Bandol vineyards?
They descend on Marl and Limestone terraces toward the sea.
134
What protects them to the north?
The 1147m Massif of Sainte Baume
135
What is the max. yield?
40 hl/ha
136
What grape excels in the specific geology and climate of Bandol?
Mourvedre.
137
How many other grapes are grown?
11
138
Wine colors
Rose (73%), Reds (22%), Whites (5%)
139
What is dictated by the AOP for Mourvedre grapes?
That they be from vines at least 8 years old and that they undergo 18 months of maturation before bottling.
140
What is the makeup of Bandol red wines?
50-95% Mourvedre blended with Grenache and Cinsault.
141
What is the makeup of Bandol Rose wines?
20-95% Mourvedre blended with Grenache and Cinsault.
142
What are the makeup of White wines?
Blends of Clairette, Ugni Blanc and Bourboulenc.
143
Describe the Red wines of Bandol?
Full bodied and age-worthy
144
Describe the Rose wines of Bandol?
Full Bodied.
145
Describe the White wines?
Pure and clean.
146
When was the AOP Bellet decreed?
1941
147
What is one thing it is known as?
A small AOP of 55 ha in the hills in the westside of Nice, inside the Nice City limits
148
Wine Colors?
Red 40%, White 36%, Rose 24%
149
What grape is used to predominantly make the white wines of Bellet?
Rolle (Italian Vermentino)
150
How many grape varietals is the red wine made from?
4
151
What are the 2 local varietals?
Folle Noire and Braquet
152
What are the mediterranean varietals.
Grenache and Cinsault
153
How is the Rose wine made?
From 3 grapes including 1 native: Braquet ( an old family name), Grenache and Cinsault
154
What is happening to Bellet
It is shrinking due to tourism and real estate development in Nice
155
What happens to the wine produced there?
It is consumed in Nice by tourists and locals.
156
Who is a producers of Bellet Braquet wine?
Le Clos Saint-Vincent
157
What is Sean Sawyer's favorite spirit?
Pastis.
158
Pastis is ....?
an anise based spirit.
159
What other mediterranean anise based spirits are there?
Ouzo (Greek), Absinthe (French), Sambuca (Italy), Arak (Lebenon)
160
Where is Anise beleived to have originated?
Lebanon/Syria
161
What other flavorings may go into Pastis?
Tonka Bean, Cardamom, Thyme, Sage, Rosemary
162
How is Pastis produced?
Each ingredient is extracted in separate Maceration processes in Alcohol
163
What are the critical factors affecting each separate ingredient maceration?
Temperature, Quantity of ingredient, Duration of Maceration and Degree of Alcohol
164
What happens after each ingredient is macerated separately in Alcohol
They are blended
165
Does Pastis fall under AOP Rules
No, so there is a level of freedom. for the maker.
