Provence Flashcards
Provence has become synonymous with pale pink rosé, copied around the world. But what varieties are they principally made of?
Grenache noir and cinsault
How many percent of Provence AOC is rosé? And how many percent of the total AOC rosé production of France is it?
90% of Provence AOC is rosé, that is in turn 40-45% of AOC rosé in whole of France.
Red wine has become a new focus in Provence. From mainly what varieties?
Grenache noir, cinsault, Syrah, Mourvèdre and Carignan
Small amounts of white wine is made in Provence. Name two varieties they use.
Rolle (vermentino in Sardinia) and clairette.
Climate in Provence?
Warm Mediterranean with adequate rainfall.
Two things can moderate the temperature in Provence. What two things?
The cold Mistral wind. Best sites for consistent yields are in protection of the Mistral. Elevation is also brings a moderating effect. In inland Provence you will find vineyards up to 400m altitude.
Provence was traditionally bush vines but is re-placed with what, and why?
Bush vines are replaced by trellised vines. To aid mechanisation and to control the size of the canopy to achieve ripeness in terms of sugar level and ripe skins and seeds.
Why are grapes picked for rosé harvested earlier?
To retain acidity.
If the tannins aren’t ripe when picking grapes meant for short maceration rosé, what do you risk to get high level of?
Bitterness
Provence AOC regulations allow how many percent of white varieties in the final blend?
Up to 20% (but if used producers rarely exceed 10%)
Three common varieties for rosé in Provence is Grenache noir, cinsault and tibouren. How are they relative to the pale colour?
All three grapes has low levels of colour in their skins.
Rosé in Provence is made using one of two methods. What are the methods?
Either direct pressing ( ow most common) or short maceration (a few hours) on the skins.
Are musts in Provence typically acidified? Why?
Yes, to achieve a good balance between fruit and acidity.
To preserve the fruity aromas and the pale colour of Provence rosé, oxidation is a major threat. Name a few things done to avoid oxidation.
Fruit is handled protectively by chilling it to 4 degrees and then excluding oxygen. Bucher Vaslin developed a specialised press (Inertys) to eliminate oxygen in the press.
Typical vessel for fermentation of Provence rosé?
Stainless steel.
The use of cultured yeast has become the majority option for Provence rosé. Why?
It helps the fermentation get off to a fresh start without any off colours. It also gives a consistent, fruity style.
Fermentation temperature is restricted to between what temperatures for rosé in Provence? Why?
Temperature is restricted to 14-18 degrees to preserve delicate fruit aromas but avoid the banana aroma associated with very low temperatures.
To have a consistent style in AOC of Provence you need to ferment to dry. What about malolactic conversion, how is that handled in Provence and why?
Malolactic conversion is routinely blocked to retain acidity and preserve primary fruit.
What can you do to adjust the colour of Provence rosé?
If too much colour you can fine the wine to make it paler.
Provence rosé is typically stored for how long in stainless steel before being bottled? On or off lees?
On the lees for a short period, like 2-3 months.
A few producers keep the Provence rosé on the lees for longer than the typical 2-3 months. Why? Some producers make a premium oak-aged rosé in Provence, name one.
You get more texture in the wine the longer you keep it on the lees. Chateau d’Esclan is a premium producer.
Name some advantages for hand harvesting and pressing whole bunches when making rosé.
Less stress on the grapes
Sorting in the vineyard
Whole bunch is gentler - fewer solids and phenolics.
More juice at lower pressure due to presence of stems (creating channels for the juice)
Name some disadvantages for hand harvesting and whole bunch pressing when making rosé.
Large, well trained picking team.
Hard to find in many countries
Labour may not be available early in the morning
Hand harvest is slower and more expensive
Whole bunch pressing is slower, as fewer bunches can be loaded into the press.
Name some advantages for machine harvesting and short maceration (or hold in press) for making rosé.
Fast
Much cheaper than hand harvesting
No large picking teams
Grapes can be picked at night for cooler temperatures
Shortest possible delay between picking and refrigeration and/or pressing.
