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WSET D3 Quiz questions > Rhone > Flashcards

Rhone Flashcards

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1
Q

Identify the Rhone climate

A

The Northern and Southern Rhône have very different climates.
Northern Rhône: Continental
Southern Rhône: Mediterranean

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2
Q

Red grapes of the Rhône

A
  • Grenache
  • Syrah
  • Mouvedre
  • Cinsault
  • Carignan
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3
Q

White grapes of the Rhône

A
  • Viognier
  • Marsanne
  • Roussanne
  • Grenache Blanc
  • Clairette
  • Bourboulenc
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4
Q

What does Syrah add to the Rhône blend

A

It contributes deep colour, medium to pronounced intensity aromas and flavours of violet, plum, blackberry with black pepper and herbal notes.

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5
Q

What does Grenache Noir add to the Rhône blend

A

It contributes pale colour, ripe red fruit (strawberry, red plum, red cherry), spicy and herbal notes, high alcohol, low to medium tannins and low acidity.

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6
Q

What does Mouvèdre add to the Rhône blend

A

It contributes deep colour, intense aromas of blackberries, blueberries and violets, high alcohol and high, firm tannins.

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7
Q

What does Cinsault add to the Rhône blend

A

It contributes light colour, medium to medium (+) intense aromas of fresh red fruit (raspberry, red cherry), high alcohol and low to medium tannins.

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8
Q

What does Viognier add to the Rhône blend

A

It contributes medium lemon colour with pronounced aromas and flavours of honeysuckle, apricot and peach, with medium to high alcohol and low acidity.

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9
Q

What does Marsanne add to the Rhône blend

A

It contributes medium lemon colour, sometimes gold, with light intensity honeysuckle, lemon and apricot fruit, an oily texture, medium acidity, full body and medium to high alcohol.

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10
Q

What does Roussane add to the Rhône blend

A

It contributes medium lemon colour, sometimes gold, medium to medium (+) intensity aromatics of pear with herbal notes, medium to medium (+) acidity and medium to high alcohol.

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11
Q

What does Clairette add to the Rhône blend

A

It contributes freshness and fruit, with white flower, fennel, apple and grapefruit notes, has high alcohol and low to medium (-) acidity.

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12
Q

What does Grenache Blanc add to the Rhône blend

A

It contributes light intensity green fruit and some floral notes, high alcohol and low acidity.

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13
Q

Which of the following is not a symptom of Syrah decline/disorder?

A

Leaves roll up

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14
Q

Why is Grenache Noir often untrellised in bushes in the Rhône Valley?

A
  • This grape variety is particularly vigorous, so it can be pruned short to stop excessive leaf growth which is suited to untrellised bush vines.
  • Grenache Noir vines tend to grow upright, making this varietal sturdy and less in need of a trellis for support.
  • Natural shade in bush vines coming from the canopy growth is created in summer, protecting the grapes from the hot sun.
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15
Q

Name a fault Syrah is prone to

A

Reduction
Syrah is prone to reduction and therefore has to be pumped over more often and is often aged in oak to provide gentle oxidation.

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16
Q

Name two faults Grenache noir is prone to

A

oxidation and premature colour loss:
Grenache Noir is prone to oxidation and premature loss of colour if it is exposed to too much oxygen and therefore is typically fermented and aged in concrete vats or stainless steel tanks.

17
Q

Wine Making Techniques in Cru Level Rhône Wines

A
  • hand harvesting
  • Transportation in small crates
  • cold soaking 1-3 days
  • use of culture or ambient yeasts
  • warm fermentation temperatures
  • 20-30 days maceration on skins
  • 12-24 months in maturation in oak
18
Q

Wine Making Techniques in Inexpensive Rhône Wines

A
  • Usually machine harvested
  • Flash Détente
  • Thermovinification
  • use of cultured yeast
  • Fermentation and mid-range temperatures
  • short period of skin maceration
  • aged 4-6 months in stainless steel
19
Q

What positive effects may the Mistral wind have on vines in the Northern Rhône?

A
  • It may reduce the incidence of fungal disease as the canopy will dry out quicker in wind.
  • It may also decrease vine vigour which can reduce the potential yield.
  • Decreased yields can lead to higher concentration of flavours/aromas in the grapes.
20
Q

Northern Rhône Appelations

A

North to South AOC
* Côte-Rôtie
* Condrieu
* Château- Grillet
* Saint-Joseph
* Hermitage
* Crozes-Hermitage
* Cornas
* Saint-Péray

Also Collines Rhodaniennes IGP

21
Q

Blending regulations of Syrah in Côte Rôtie AOC

A

Côte Rôtie is permitted to blend in 20% Viognier with Syrah

22
Q

Which winemaking technique must be used to incorporate Viognier in with a Syrah blend in the Northern Rhône.

A

Co-fermentation

23
Q

Compare the growing environments and winemaking techniques used in Hermitage AOC and Crozes-Hermitage AOC. How do the viticulture and vinification techniques used in these appellations account for the styles of wine made there?

A

Hermitage is a small red and white wine appellation situated on a south facing slope of the Rhône River, protected from cold winds but exposed to maximum sun. The soils are thin and stony which leads to deep rooted vines and good drainage. Terracing is not uncommon and erosion is a constant issue. As a result of the gradient of the slope and the terracing, the work in the vineyard is labour intensive.

Red wine is made from a single varietal, Syrah, in a traditional way with a proportion of stems included in ripe vintages, warm fermentation temperatures to extract maximum flavour and tannins and ageing in older oak for 12-18 months. New oak is used but vessels are more commonly medium to large in volume.

White wine is a blend of varietals, Marsanne and Roussanne and depending on producer, can be fermented in varying proportions of old or new oak, small or larger vessels or stainless steel. Lees aging for 10-12 months is common followed by long bottle ageing.

Both red and white Hermitage are some of the worlds most structured examples of these varietals and the wines are destined for ageing. The wines are generally very good to outstanding in quality.

Crozes-Hermitage by contrast is the largest appellation in the northern Rhône but as for Hermitage is a red and white wine appellation produced from the same varietals. However, that is where the similarities end, in contrast to Hermitage the terrain is flatter and more fertile with deeper soils. On the flatter sites mechanization is possible for many vineyard tasks.

Carbonic and semi-carbonic maceration for the red wine was the tradition but the move to traditional fermentation on the skins is more typical and particularly for the highest quality grapes. Fermentation vessels vary from stainless steel, large old oak to more commonly concrete tanks.

White wines vary in quality but higher quality wines will be aged in old oak and some producers may put a small proportion in new oak.

Wine quality is mainly good to very good with some examples of outstanding wines. The styles range from early drinking to wines with potential for ageing.

24
Q

Order the hierarchy of Southern Rhône appellations from most basic to most premium.

A
  • Individual cru villages
  • Côtes du Rhône Villages AOC + named village
  • Côtes du Rhône Villages AOC
  • Côtes du Rhône AOC
25
Q

What is the tasting note for a standard red Côtes du Rhône AOC wine

A

Medium Ruby
Medium intensity red plum and blackberry fruit, no oak flavours
Medium acidity,
Medium tannin (or low tannin if made by carbonic maceration)
Medium Alcohol
Good quality and inexpensive

26
Q

What are the blending restrictions in Gigondas AOC

A
  • 50% of the blend must be Grenache Noir
  • Syrah or Mourvèdre must be used.
27
Q

What are the blending restrictions in Vacqueyras AOC

A
  • 50% of the blend must be Grenache Noir
  • Syrah or Mourvèdre must be used.
28
Q

What are the blending restrictions in Vinsobres AOC

A
  • 50% of the blend must be Grenache Noir
  • Syrah or Mourvèdre must be used.
29
Q

What are the blending restrictions in Rasteau AOC

A
  • 50% of the blend must be Grenache Noir
  • Syrah or Mourvèdre must be used.
30
Q

What are the blending restrictions in Cairanne AOC

A
  • 40% of the blend must be Grenache Noir,
  • Syrah or Mourvèdre must be used.
31
Q

What are the blending restrictions in Beaumes-de-Venise AOC

A

50% of the blend must be made up of Grenache Noir and Syrah.

32
Q

What are the blending restrictions in Côtes du Rhône AOC

A

60% of the blend must be Grenache Noir, Syrah and Mourvèdre

33
Q

What are the blending restrictions in Châteauneuf-du-Pape

A

No stipulations on percentages but can be made from any or all of the 13 permitted varieties

34
Q

What are the blending restrictions in Lirac AOC

A

90% of the blend must be Grenache Noir, Mourvèdre, Syrah and Cinsault

35
Q

What are the blending restrictions in Tavel AOC

A

12 permitted grape varieties. One variety must not make up more than 60% of blend

36
Q

Which two grape varieties which are frequently used in the Northern Rhône are not permitted in Southern Rhône AOC wines

A

Marsanne and Viognier

37
Q

What are Galets?

A

The large pebbles in Châteauneuf-du-Pape that radiate heat at night, adding to the warming effect of the soils

38
Q

Go through a tasting note for red Châteauneuf-du-Pape

A
  • Medium Ruby
  • medium (+) to pronounced intensity of ripe red plum and blackberry fruit with spice notes and sometimes new oak notes
  • Medium acidity
  • High alcohol
  • tannins vary from medium (-) to high depending on varietal mix, winemaking style and vintage
  • There is a range of quality levels but most are good to outstanding
  • mid-priced to super-premium
39
Q

True or false?

Cooperatives are much more important in the Northern Rhône than the Southern Rhône.

A

false

WSET D3 Quiz questions (29 decks)

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