Provence and Corsica Flashcards
Study
What Wine Style is Provence most known for?
Rose
Saignage
is when a red wine is fermenting and some of the juice is bled from the tank, increasing the skin to juice ratio to create a more concentrated red wine. The juice that has
been removed will usually have a pink color and be fermented into a rosé.
Characteristics of wines made by Saignage
less acidity, more alcohol, and sometimes a deeper concentration of color. This is the main method of rosés made by wineries specializing in red wine production.
Direct Press
grapes are grown specifically to make rosé and are harvested earlier to maintain acidity and freshness. The skins usually soak in the wine from 6-24 hours before the skins are filtered out and the wine ferments as a
white wine. The best rosés from Provence are made from direct-pressing.
Provence Main Red Grapes
Grenache, Cinsault,
Syrah, Mouvèdre, Tibouren
Provence Main White Grapes
Clairette, Ugni
Blanc, Sèmillon, Vermentino
Provence Geology
Provence is influenced
by the Mediterranean sea and
the Alps to the northeast. Mount
Ventoux helps with a slight
rainshadow effect.
Provence Location
Toulon is the heart of
this sprawling region, it is 106
miles from Monaco and the
Italian border, and in the far
southeast corner of France.
Provence Climate
fully Mediterranean. Cool, dry winters, and hot summers with some humidity.
Provence Terroir
many vineyards are fully terraced on the slopes to receive the best aspect.
Provence Soils
a true mosaic of soils with mainly limestone and clay
Provence History
Winemaking began in the 5th century.
Winemaking was conducted mainly by local abbeys until the 12th century.
First AOP of Cassis in 1936.
Provence Rose
Most grapes in the region are grown specifically for rosé and are made in the direct press
method.
Provence Whites
aged in stainless steel or neutral oak for more richness. Wines
may go through malolactic fermentation.
Provence Reds
Reds tend to be full-bodied, with a lot of extraction, and tend to be aged in new or partially
new French oak barrels.
Côtes de Provence AOP
¾ of all regional production. Whites, reds, and mainly rosé are
from the main regional varieties.
Côtes de Provence AOP Subzones
5 subzones: La Londe, Pierrefeu, Sainte-Victoire, Fréjus, and Notre-Dame des Anges.
Bandol AOP
whites from mainly Clairette, rosé and red from a majority of Mouvèdre.
Les Baux-des-Provence AOP
whites from mainly Clairette, rosé and red from Grenache,
Syrah, and Mouvèdre. This region is known for its push toward mandated organic
viticulture.
Coteaux d’Aix-en-Provence AOP
whites based on Vermentino, rosé and red from Grenache,
Syrah, and Mouvèdre
Coteaux Varois-en-Provence AOP
whites from Vermentino, Grenache Blanc, Clairette, reds
and rosé from Cinsault, Grenache, Syrah, and Mouvèdre.
Major Villages of Provence
Toulon, St. Tropez, Marseille, Nice
Major Producers in Bandol
Domaine Tempier, Château de Pibarnon, and Château Pradeaux.
Major Producer in Les Baux-des-Provence AOP
Domaine de Trévallon.
Major Producer in Coteaux Varois-en-Provence AOP
Domaine de Triennes
Corsica White Grapes
Vermentino, Ugni Blanc
Corsica Red Grapes
Grenache, Nielluccio, Sciaccarello, as well as other
obscure varieties
Corsica AOP’s
five AOPs on the island and most wines we see in the United
States come from the overarching Vin de Corse AOP (white, red, and rosé wines are produced)
and Patrimonio AOP (100% Vermentino for white wines, red, and rosé from a mixture of red
grapes).
Muscat du Cap Corse AOP
Vin doux Naturel from Muscat Blanc à Petit Grains
