Provence Flashcards
Three-quarters of Provençal wine is bottled under which AOP?
Côtes de Provence AOP
Name the five subzone designations of Cotes de Provence
Pierrefeu, Sainte-Victoire, Fréjus, Notre-Dame des Anges, and La Londe, the last of which also permits white wines
Styles and Encépagement for Cotes de Provence blanc
Clairette, Ugni Blanc, Sémillon, Vermentino, and Verdejo (max. 5%)
Styles and Encépagement for Cotes de Provence rouge/rose
Principal Varieties: Min. 70% combined Cinsault, Grenache, Syrah, Mourvèdre, and Tibouren (none of the preceding grapes may exceed 90%, and at least two must be present)
Accessory Varieties: Max. 30% combined Cabernet Sauvignon, Caladoc (max. 10%), Carignan, Clairette, Rousseli (max. 10%), Sémillon, Ugni blanc, Vermentino
Max 10% combined Clairette, Sémillon, and Ugni Blanc
Max 20% combined Clairette, Sémillon, Ugni Blanc, and Vermentino
Varieties permitted in the interest of adaptation to climate change: Max. 5% combined Agiorgitiko, Calabrese, Moschofilero, Verdejo, Xinomavro
Côtes de Provence “La Londe” Blanc:
Principle Variety: Min. 50% Vermentino
Accessory Varieties: Clairette, Sémillon, Ugni Blanc
Max yields from Provence wines
Côtes de Provence: 55 hl/ha
Côtes de Provence with Subzone Designation: 50 hl/ha
Côtes de Provence “Pierrefeu”: 45 hl/ha (rouge), 50 hl/ha (rosé)
Bandol Styles and Encépagement:
Blanc:
Principal Varieties: 50-95% Clairette, plus Bourboulenc and Ugni Blanc
Accessory Varieties: Max. 20% combined Marsanne, Sauvignon Blanc, Vermentino and Sémillon (none of these four grapes may exceed 10%)
Rosé:
Principal Varieties: 20-95% Mourvèdre, plus Cinsault and Grenache
Accessory Varieties: Max. 20% combined Bourboulenc, Carignan, Clairette, Syrah, and Ugni Blanc (none of these five grapes may exceed 10%)
Rouge:
Principal Varieties: 50-95% Mourvèdre, plus Cinsault and Grenache
Accessory Varieties: Carignan and Syrah (neither may exceed 10%)
Bandol ageing requierements?
Blanc/Rosé: May not be released before March 1 of the year following the harvest
Rouge: Min. 18 months in wood, may not be released before May 1 of the second year following the harvest
Bandol yields?
40hl/ha
Bandol soils?
Limestone, Sandy Marl, Sandstone
Les Baux-de-Provence AOP Styles and Encépagement:
Blanc:
Principal Varieties: Min. 60% combined Clairette, Grenache Blanc, and Vermentino (no single grape may exceed 90%)
Complementary Variety: 10-30% Roussanne
Accessory Varieties: Bourboulenc, Marsanne, and Ugni Blanc (the combined percentage of all accessory varieties may not exceed the amount of Roussanne)
Rosé:
Principal Varieties: Min. 60% combined Grenache, Cinsault, and Syrah (no single grape may exceed 90%)
Accessory Varieties: Max. 30% Carignan, Mourvèdre, and Counoise; max. 20% Cabernet Sauvignon; max. 10% white varieties
Rouge:
Principal Varieties: Min. 60% combined Grenache, Mourvèdre, and Syrah (no single grape may exceed 90%)
Accessory Varieties: Max. 30% Carignan, Cinsault, and Counoise; max. 20% Cabernet Sauvignon
Coteaux d’Aix-en-Provence AOP Styles and Encépagement:
Blanc:
Principal Variety: Min. 50% Vermentino
Complementary Varieties: Min. 30% combined Clairette, Grenache Blanc, Sauvignon Blanc and Ugni Blanc
Accessory Varieties: Bourboulenc and Sémillon
Rouge:
Principal Varieties: Min. 70% combined Grenache (min. 20%), Mourvèdre, Syrah, Cinsault and Counoise (at least two of the preceding are required)
Accessory Varieties: Max. 30% combined Cabernet Sauvignon and Carignan. Max 10 % Caladoc Noir.
Rosé: As for Rouge wines, with the addition of a max. 20% white varities
Domaine de Trévallon, one of the premier estates of southern France, is located within?
Les Baux-de-Provence
Cassis AOP Styles and Encépagement:
Blanc: Min. 60% combined Marsanne (30-80%) and Clairette; plus Doucillon Blanc (Bourboulenc), Sauvignon Blanc, Pascal Blanc, Ugni Blanc, and a max. 5% Terret Blanc
Rosé: Min. 70% combined Cinsault, Grenache, and Mourvèdre; max. 20% combined Bourboulenc, Clairette, Ugni Blanc, Sauvignon Blanc, Pascal Blanc, and Marsanne; plus Barbaroux, Carignan, and a max. 5% Terret Noir
Rouge: Min. 70% combined Grenache, Cinsault, and Mourvèdre; plus Barbaroux, Carignan, and a max. 5% Terret Noir
Palette AOP Styles and Encépagement:
Blanc:
Principal Varieties: Min. 55% combined Picardin (Araignan), Clairette, Bourboulenc, and Clairette Rosé
Accessory Varieties: Colombard, Furmint, Grenache Blanc, Muscat à Petits Grains, Muscat d’Alexandrie, Panse du Roy René, Pascal Blanc, Piquepoul Blanc, Ugni Blanc, and a max. 20% Terret Gris
Rosé:
Principal Varieties: Min. 50% combined Grenache, Mourvèdre (min. 10%), and Cinsault (no single variety may exceed 80%)
Accessory Varieties: Brun Fourca, Cabernet Sauvignon, Carignan, Castet, Durif, Muscat de Hambourg, Muscat à Petits Grains Rouge, Syrah, Téoulier, Terret Gris, Tibouren, and a max. 15% white varieties
Rouge: As for rosé, without white varieties
Bellet/Vin de Bellet AOP Styles and Encépagement:
Blanc:
Principal Variety: Min. 60% Vermentino (Rolle)
Accessory Varieties: Chardonnay, Clairette, Muscat Blanc à Petits Grains, plus a max. 5% combined Bourboulenc, Blanqueiron, Mayorquin, and Ugni Blanc (Roussan)
Rosé:
Principal Varieties: Min. 60% combined Braquet and Fuella Nera
Accessory Varieties: Grenache, max. 15% Cinsault, max. 10% combined Clairette and Vermentino, plus a max. 5% combined Bourboulenc, Blanqueiron, Mayorquin, and Ugni Blanc
Rouge:
Principal Varieties: Min. 60% combined Braquet and Fuella Nera
Accessory Varieties: Grenache and max. 15% Cinsault
The tiny Palette allows a dizzying variety of red and white grapes but boasts only one producer of note:
Château Simone
Cassis and Bellet offer more promising?
whites than reds
Coteaux Varois en Provence AOP Styles and Encépagement:
Blanc: Min. 30% Vermentino; plus Grenache Blanc, Clairette, max. 30% Sémillon, and max. 25% Ugni Blanc
Rosé:
Principal Varieties (Min. 2 varieties, with no single grape exceeding 90%): Min. 80% combined Cinsault, Grenache, Mourvèdre, and Syrah
Accessory Varieties: Cabernet Sauvignon, Carignan, Tibouren and a max. 20% white varieties
Rouge:
Principal Varieties (Min. 2 varieties, with no single grape exceeding 90%): Min. 80% combined Cinsault, Grenache, Mourvèdre, and Syrah
Accessory Varieties: Cabernet Sauvignon, Carignan, Tibouren
The most noteworthy producer in Coteaux Varois is?
Domaine de Triennes
Name the main grapes of Corsica
Nielluccio (a variant of Sangiovese), Sciacarello, and Vermentino are indigenous to the island, demonstrating Corsica’s close connection to Italy. Nielluccio and Sciacarello are blended with Grenache, Barbarossa, and a host of Rhône grapes for the red and rosé wines of the generic, island-wide Vin de Corse AOP. White Vin de Corse wines are blends of Vermentino and Ugni Blanc
Name Corsica’s two communal appellations
Ajaccio AOP and Patrimonio AOP
Ajaccio AOP main grapes?
Blanc: Min. 80% Vermentino (Malvoisie de Corse), plus Ugni Blanc (Rossola) and a max. 10% combined Biancu Gentile, Codivarta, and/or Genovese
Principal Varieties: Min. 60% combined Sciaccarello (Mammolo) (min. 40%), Nielluccio, Barbaroux (Barbarossa), and Vermentino
Accessory Varieties: Grenache, Cinsault, Carignan (max. 15%), plus a max. 10% combined Aleatico, Carcajolo Nero, and/or Morrastel (Minustello)
Rouge: As for Rosé
Patrimonio AOP styles and grapes?
Blanc: 100% Vermentino (Malvoisie de Corse)
Rosé: Min. 75% Nielluccio, plus Grenache, Sciaccarello (Mammolo), and Vermentino
Rouge: Min. 90% Nielluccio, plus Grenache, Sciaccarello (Mammolo), and Vermentino
Muscat du Cap Corse AOP wines are vin doux naturel from which grape?
Muscat à Petits Grains Blanc
Acquired Alcohol: 15%-18%
Minimum Residual Sugar: 90 g/l
Name some top producers from Bandol
Domaine Tempier, Château de Pibarnon, and Château Pradeaux, Chateau St Anne, Domaine de Terrebrune
