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Provence Flashcards

1
Q

Three-quarters of Provençal wine is bottled under which AOP?

A

Côtes de Provence AOP

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2
Q

Name the five subzone designations of Cotes de Provence

A

Pierrefeu, Sainte-Victoire, Fréjus, Notre-Dame des Anges, and La Londe, the last of which also permits white wines

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3
Q

Styles and Encépagement for Cotes de Provence blanc

A

Clairette, Ugni Blanc, Sémillon, Vermentino, and Verdejo (max. 5%)

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4
Q

Styles and Encépagement for Cotes de Provence rouge/rose

A

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

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5
Q

Côtes de Provence “La Londe” Blanc:

A

Principle Variety: Min. 50% Vermentino
Accessory Varieties: Clairette, Sémillon, Ugni Blanc

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6
Q

Max yields from Provence wines

A

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)

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7
Q

Bandol Styles and Encépagement:

A

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%)

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8
Q

Bandol ageing requierements?

A

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

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9
Q

Bandol yields?

A

40hl/ha

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10
Q

Bandol soils?

A

Limestone, Sandy Marl, Sandstone

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11
Q

Les Baux-de-Provence AOP Styles and Encépagement:

A

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

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12
Q

Coteaux d’Aix-en-Provence AOP Styles and Encépagement:

A

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

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13
Q

Domaine de Trévallon, one of the premier estates of southern France, is located within?

A

Les Baux-de-Provence

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14
Q

Cassis AOP Styles and Encépagement:

A

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

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15
Q

Palette AOP Styles and Encépagement:

A

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

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16
Q

Bellet/Vin de Bellet AOP Styles and Encépagement:

A

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

17
Q

The tiny Palette allows a dizzying variety of red and white grapes but boasts only one producer of note:

A

Château Simone

18
Q

Cassis and Bellet offer more promising?

A

whites than reds

19
Q

Coteaux Varois en Provence AOP Styles and Encépagement:

A

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

20
Q

The most noteworthy producer in Coteaux Varois is?

A

Domaine de Triennes

21
Q

Name the main grapes of Corsica

A

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

22
Q

Name Corsica’s two communal appellations

A

Ajaccio AOP and Patrimonio AOP

23
Q

Ajaccio AOP main grapes?

A

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

24
Q

Patrimonio AOP styles and grapes?

A

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

25
Q

Muscat du Cap Corse AOP wines are vin doux naturel from which grape?

A

Muscat à Petits Grains Blanc
Acquired Alcohol: 15%-18%
Minimum Residual Sugar: 90 g/l

26
Q

Name some top producers from Bandol

A

Domaine Tempier, Château de Pibarnon, and Château Pradeaux, Chateau St Anne, Domaine de Terrebrune

Advanced Somm (52 decks)

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