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MONTH 5 > Provence and Corsica > Flashcards

Provence and Corsica Flashcards

1
Q

Provence, the birthplace of French wine, lies to-

A

the east of the Rhône basin on the sun-drenched Mediterranean coast

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2
Q

While red and white wine is made in Côtes de Provence AOP, rosés account for over __% of the AOPs output

A

75

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3
Q

Encépagement for CDP blanc?

A

Clairette, Ugni Blanc, Sémillon, Vermentino

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4
Q

CDP AOP lies within what Départements?

A

Alpes-Maritimes, Bouches-du-Rhône, Var

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5
Q

What are the Subzones (Geographic Designations) of CDP AOP?

A

Sainte-Victoire, Fréjus, La Londe, Pierrefeu

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6
Q

What subzone of CDP AOP was added in 2012?

A

Pierrefeu

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7
Q

What are the Principal Varieties for CDP rose/rouge?

A

Min. 70% combined Cinsault, Grenache, Syrah, Mourvèdre, and Tibouren (none may exceed 90%, and at least 2 must be present)

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8
Q

What are the Accessory Varieties for CDP rose/rouge?

A

Max. 20% combined Ugni Blanc, Clairette, Vermentino and Sémillon (max. 10% Ugni Blanc, Clairette, and Sémillon); plus CabSauv and Carignan

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9
Q

Côtes de Provence “Sainte Victoire” Rouge and Rosé Principal Varieties?

A

Min. 80% combined Grenache, Syrah, Cinsault (min. 50% combined Grenache and/or Syrah), none may exceed 80%, and at least 2 must be present

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10
Q

Côtes de Provence “Sainte Victoire” Rouge and Rosé Accessory Varieties?

A

Max. 10% CS; max. 20% combined Ugni Blanc, Clairette, Vermentino and Sémillon (max. 10% Ugni Blanc, Clairett, and Sémillon); plus Carignan and Mourvèdre

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11
Q

Côtes de Provence “Fréjus” Rouge Encépagement?

A

Grenache, Mourvèdre, and Syrah (no single grape may exceed 60%)

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12
Q

Côtes de Provence “Fréjus” Rosé Encépagement?

A

Min. 80% combined Grenache, Mourvèdre, Syrah, and Tibouren (min. 20%) ->at least 2 must be present.
(& Cinsault allowed as accessory)

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13
Q

Côtes de Provence “La Londe” rouge Encépagement?

A

Principle: Min. 80% combined Grenache, Mourvèdre, and Syrah (min. 50% combined Grenache and/or Syrah, at least 2 must be present, and no single grape may exceed 60%)
Accessory: Carignan and a max. 10% CS

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14
Q

Côtes de Provence “La Londe” Rosé Encépagement?

A

Principal: Min. 80% combined Cinsault and Grenache (neither may exceed 60%)
Accessory: Max. 20% combined Ugni Blanc, Clairette, Vermentino and Sémillon (max. 10% Ugni Blanc, Clairette, and Sémillon)

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15
Q

Côtes de Provence “Pierrefeu” Rouge Encépagement?

A

Min. 80% combined Grenache, Mourvèdre, and Syrah (no single variety may exceed 80%); plus Cabernet Sauvignon and Carignan

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16
Q

Côtes de Provence “Pierrefeu” Rosé Encépagement?

A

Min. 80% combined Grenache, Syrah, and Cinsault (no single variety may exceed 80%); plus Tibouren; and a max. 20% combined Ugni Blanc, Clairette Blanc, Semillon, and Vermentino (none except Vermentino may exceed 10% of total blend)

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17
Q

CDP AOP rosés must be blended from-

A

at least two varieties

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18
Q

CDP AOP rosés are given color through-

A

a short period of skin contact, saignage, or—in the case of the palest of wines—immediate pressing of whole grapes

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19
Q

What is not an approved method for still rosé production in CDP AOP or elsewhere in France?

A

Blending of white and red wines

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20
Q

What grapes represent the bulk of both red and rosé blends?

A

Cinsault, Grenache, Mourvèdre, Syrah, and the local, garrigue-scented Tibouren

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21
Q

Many CDP AOP rosés may be bottled in-

A

a traditional, hourglass-shaped skittle bottle (not necessarily a mark of quality)

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22
Q

Bandol produces rosés and __-based whites, but the red blends harbor the most potential

A

Clairette

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23
Q

Bandol is the only appellation in France to require focus on the Mourvèdre grape-

A

a min 50% is blended with Grenache, Cinsault, and—to a lesser extent—Syrah and Carignan

24
Q

Bandol AOP aging for reds?

A

18 months in oak prior to release

25
Q

Main producers of Bandol AOP?

A

Domaine Tempier, Château de Pibarnon and Château Pradeaux

26
Q

Principal Soils of Bandol AOP?

A

Limestone, Sandy Marl, Sandstone

27
Q

Why are Sustainable and organic methods of farming widely employed in Provence?

A

The dry, warm Mediterranean climate is aptly suited to viticulture without fear of mold or rot

28
Q

What former subappellation of the larger Coteaux d’Aix-en-Provence AOP, have pushed for a mandate for organic viticulture?

A

Vignerons in Les Baux de Provence AOP (their efforts, by the close of 2010, have not yet yielded results)

29
Q

Describe Vignerons in Les Baux de Provence AOP

A

warm hilltop appellation, protected from the Mistral wind, releases red and rosé wines, based on Grenache, Syrah, and Cinsault

30
Q

A 2011 revision of Vignerons in Les Baux de Provence AOP’s rules added-

A

white wines, based on Grenache Blanc, Clairette, Vermentino, and Roussanne

31
Q

What premier estate of southern France is located within Les Baux de Provence?

A

Domaine de Trévallon

32
Q

Why does Domaine de Trévallon release its wines as VDP?

A

Vignerons in Les Baux de Provence AOP’s 1995 promotion and subsequent emphasis on Mediterranean varieties left the estate’s CS-based wines out

33
Q

The appellations of Cassis AOP, Palette AOP, and Bellet AOP produce-

A

wines of all three colors

34
Q

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

A

Château Simone

35
Q

Cassis and Bellet offer more promising __ than __.

A

whites, reds

36
Q

What account for the better Cassis wines?

A

Clairette and Marsanne

37
Q

When was Coteaux Varois en Provence AOP granted AOP?

A

for red, white and rosé wines in 1993, following its earlier promotion from vin de pays

38
Q

What grape is increasingly used for the whites of Bellet?

A

Rolle—Italian Vermentino

39
Q

Like Domaine de Trévallon, ___—the most noteworthy producer in Coteaux Varois—chooses to release wines as vins de pays.

A

Domaine de Triennes

40
Q

A commitment to quality is in place: Côtes de Provence AOP is the only French appellation outside of Bordeaux to publish what?

A

a ranking of grand cru classé estates

41
Q

How many Côtes de Provence AOP estates were originally classified in 1955?

A

23

42
Q

What more productive vines have been torn out in favor of higher quality grapes on Corsica?

A

Carignan and Alicante Bousche

43
Q

__, __ and __ are indigenous to the island, demonstrating Corsica’s close connection to Italy

A

Nielluccio (a variant of Sangiovese), Sciacarello and Vermentino

44
Q

What grapes are used for the red and rosé wines of the generic, island-wide Vin de Corse AOP?

A

Nielluccio and Sciacarello are blended with Grenache, Barbarossa, and a host of Rhône grapes

45
Q

White Vin de Corse wines are blends of what?

A

Vermentino and Ugni Blanc

46
Q

What are Corsica’s 2 communal AOPs?

A

Ajaccio AOP and Patrimonio AOP

47
Q

Muscat du Cap Corse AOP wines are __

A

VDN

48
Q

Subzones (Geographical Designations) of Vin de Corse/Corse AOP?

A

Calvi, Figari, Porto-Vecchio, Coteaux du Cap Corse, Sartène

49
Q

Encépagement for Vin de Corse blanc?

A

Principal Variety: Min. 75% Vermentino (Malvoisie de Corse)

Accessory Varieties: Max. 25% Ugni Blanc (Rossola), max. 10% combined Biancu Gentile, Codivarta, and Genovèse

50
Q

Encépagement for Vin de Corse Rosé/Rouge?

A

Principal: Min. 50% combined Grenache, Nielluccio, and Sciaccarello (Mammolo) (min. 1/3 combined Nielluccio and Sciaccarello)
Accessory: Max. 20% Vermentino; max. 20% Carignan; max. 10% combined Aleatico, Carcajolo Nero, and Morrastel (Minustello); plus Barbaroux (Barbarossa), Mourvèdre, Syrah, and Cinsault

51
Q

Vin de Corse “Coteaux du Cap Corse” Encépagement for blanc?

A

Principal: Min. 80% Vermentino
Accessory: Max. 20% combined Codivarta and Ugni Blanc; max. 10% combined Biancu Gentile and Genovèse

52
Q

Vin de Corse “Coteaux du Cap Corse” Encépagement for Rosé/Rouge?

A

Principal: Min. 60% combined Grenache, Nielluccio, and Sciaccarello (Mammolo) (min. 1/3 combined Nielluccio and Sciaccarello)
Accessory: Max. 20% Vermentino; max. 20% Carignan; max. 10% combined Aleatico and Carcajolo Nero; plus Barbaroux, Mourvèdre, Syrah, and Cinsault

53
Q

Ajaccio AOP Blanc Encépagement?

A

Min. 80% Vermentino (Malvoisie de Corse), plus Ugni Blanc (Rossola) and a max. 10% combined Biancu Gentile, Codivarta, and Genovese

54
Q

Ajaccio AOP Rosé/Rouge Encépagement?

A

Principal: Min. 60% combined Sciaccarello (Mammolo) (min. 40%), Nielluccio, Barbaroux (Barbarossa), and Vermentino
Accessory: Grenache, Cinsault, max. 15% Carignan, plus a max. 10% combined Aleatico, Carcajolo Nero, and Morrastel (Minustello)

55
Q

For Ajaccio AOP what are the basic assemblages?

A

Blanc: Min. 80% Vermentino

Rouge/Rosé: Min. 40% Sciaccarello (Mammolo)

56
Q

For Patrimonio AOP what are the assemblages?

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

57
Q

Muscat du Cap Corse AOP is produced from-

A

100% Muscat à Petits Grains Blanc

MONTH 5 (13 decks)

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