Provence

Question 1

Cotes de Provence?

Answer 1

Although it also covers red and white wine; about 85% of Cotes de Provence’s output is rose. Rosés must contain at least 20 per cent of saignée wine (as opposed to 30 and 50 per cent respectively in the rosés of Coteaux d’Aix-en-Provence and Les Baux de Provence).

Question 2

Cotes de Provence red varieties?

Answer 2

Grenache; Syrah; Cinsaut; and Mourvèdre and Tibouren (both of which have a long history here) must comprise at least 70 per cent of any blend in red and rosé Côtes de Provence (80 per cent by 2015). Cabernet Sauvignon and/or Syrah although the former may represent no more than 30 per cent of the total blend.

Question 3

Cotes de Provence white varieties?

Answer 3

Rolle (known elsewhere as Vermentino) is the region’s most distinctive white grape. Others: Ugni Blanc; Clairette; Sémillon and Bourboulenc Blanc.

Question 4

Coteaux d’Aix-en-Provence red varieties?

Answer 4

The roses and reds are made from a complex blend of Grenache; Syrah; Mourvedre; Cinsaut; and Counoise; with Carignan and Cabernet Sauvignon permitted to constitute up to 30% of these blends combined.

Question 5

Coteaux d’Aix-en-Provence white varieties?

Answer 5

White wines are dominated by Vermentino (known locally as Rolle); which must represent at least half of any blend. Clairette; Grenache Blanc; Sauvignon Blanc and Ugni Blanc combined must make up no less than 30%; while Bourboulenc and Semillon may form whatever small proportion remains.

Question 6

Les Baux de Provence red varieties?

Answer 6

Grenache; Syrah; and Mourvèdre grapes; which must together make up at least 60 per cent of the blend; together with Cinsaut; Counoise; Carignan; and Cabernet Sauvignon (no more than 20 per cent of the total).

Question 7

Coteaux Varois red varieties?

Answer 7

Grenache; Syrah; Cinsaut; Mourvèdre; Cabernet Sauvignon; Carignan; and Tibouren.

Question 8

Coteaux Varois white varieties?

Answer 8

Vermentino (Rolle) and Semillon; each required to represent 30%. Ugni Blanc (25%); leaving just 15% for the local varieties Clairette and Grenache Blanc.

Question 9

Pierrevert?

Answer 9

Pierrevert boast some highest vineyards in France; reaching altitudes of around 1000m. The cooler climate here is still considered to be of Mediterranean type but cold spells from the Alps brings certain acidity to the wines; making them quite different from the richer; more supple wines made in the warmer; lower-lying vineyards to the west.

Question 10

Pierrevert red varieties?

Answer 10

Grenache and Syrah are the dominant varieties used in red and rosé Pierrevert wines; complemented by their rustic; slightly less refined cousins Carignan and Cinsaut.

Question 11

Pierrevert white varieties?

Answer 11

Balanced mix of Grenache Blanc; Ugni Blanc; Clairette and Roussanne. Interestingly; the appellation laws also permit a small addition of Vermentino.

Question 12

Bellet?

Answer 12

The scented; full-bodied whites made from the local Rolle grapes with some Chardonnay and occasionally Bourboulenc are the appellation’s most distinctive wines while rosés may be made from Braquet (Brachetto).

Question 13

Bellet red varieties?

Answer 13

Folle Noire (Fuella) is traditional for red wines; although it is often supplemented by Grenache and Cinsaut.

Question 14

Palette?

Answer 14

No fewer than 16 are allowed in the white wines and 15 in the reds. Terret Gris is the only variety permitted in all three colors of Palette wine; but is limited to a maximum of 20% in the whites. A single property; Ch Simone; produces most of the wine.

Question 15

Palette red varieties?

Answer 15

Reds dominate Grenache; Syrah; Mourvedre and Cinsaut.

Question 16

Palette white varieties?

Answer 16

The white wines are required by law to contain at least 55% Clairette (in its various local forms); accompanied by Bourboulenc; Picardin and others in lesser proportions.

Question 17

Bandol red wines?

Answer 17

This is the most serious wine of Provence; and the identifying feature of a Bandol red is that it has a high proportion of Mourvedre - a required minimum of 50%. Grenache is other main component while Cinsaut is the final key ingredient in Bandol rouge; accompanied by up to 20% Carignan and Syrah. Very hot climate.

Question 18

Bandol rose wines?

Answer 18

Bandol roses; which account for about a third of total output; are known for their spicy; earthy character and rank among the more distinguished roses that France has to offer. Like the reds; they are made from a blend that is dominated by Mourvedre; Grenache and Cinsaut.

Question 19

Bandol white wines?

Answer 19

Small production made predominantly from Clairette (which is required by law to make up 50-90% of any Bandol blanc); bolstered by Bourboulenc and Ugni Blanc; plus a small quantity of Marsanne and Vermentino or the Bordeaux white varieties Sauvignon Blanc (max. 40%) and Semillon.

Question 20

Cassis white wines?

Answer 20

Cassis is known for its full-bodied; herb-scented white wines. These are made principally from Clairette and Marsanne; sometimes accompanied by Bourboulenc (locally known as Doucillon Blanc); Pascal; Sauvignon Blanc; Terret Blanc and Ugni Blanc.

Question 21

Cassis red wines?

Answer 21

A small quantity of rosé and red wines made from Mourvedre; Cinsaut and Grenache are somewhat overshadowed by those from Bandol; just a few miles down the coast.

Question 22

Vin de Pays de l’Île de Beauté?

Answer 22

Most exported product of Corsica.

Question 23

Most important Corsican Varieties?

Answer 23

Nielluccio and Vermentino are the important indigenous Corsican varieties.

Question 24

Nielluccio?

Answer 24

Ampelographically and genetically identical to the Sangiovese of Toscana.

Question 25

Patrimonio?

Answer 25

Patrimonio was a first region in Corsica to gain AC status; in 1968. Red; rosé; and white wines are produced from around 440 ha of vines and yields are restricted to 50 hl/ha (2.8 tons/acre).

Question 26

Patrimonio varieties?

Answer 26

Nielluccio must account for 90 per cent of the blend in red wines and Vermentino for 100 per cent in the white.

Question 27

Ajaccio?

Answer 27

Some of Corsica’s highest vineyards; Sciacarello is the grape variety typical of the appellation and yields are set at 45 hl/ha. There is also a little white wine made mainly from Vermentino.

Question 28

(Vin de) Corse?

Answer 28

These tend to be Corsica’s least distinguished AC wines; although Nielluccio; Sciacarello; and Grenache must represent at least 50 per cent of any red or rosé; while whites must be at least 75 per cent Vermentino.

Question 29

(Vin de) Corse-Coteaux du Cap Corse?

Answer 29

Renowned for its sweet Muscat and Rappu (a sweet muscat-style red wine made from the Aleatico vine variety).

Question 30

Muscat du Cap Corse?

Answer 30

VDN made from muscat blanc à petits grains grapes which were traditionally picked and left to dry in the sun in order to concentrate the sugars.

Question 31

Sciacarello?

Answer 31

Specialty of the French island of Corsica although it is also found in central Italy under the name Mammolo. The grape variety is capable of producing deep-flavoured if not necessarily deep-coloured reds and fine rosés.