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Rhone Valley Flashcards

1
Q

Northern Rhone’s location?

A

The Northern Rhône, or Rhône septentrionale, occupies a narrow band of vineyards hugging the river just south of Beaujolais, from Vienne to Valence

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2
Q

Southern Rhone’s location?

A

The vineyards of the Southern Rhône, or Rhône méridionale, funnel outward south of Montélimar toward Avignon, near the river’s Mediterranean basin

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3
Q

The Southern Rhône suddenly became the center of Christian Europe as Pope Clement V moved his court from Rome to Avignon in?

A

1309
His successor, Pope John XXII, began construction of the now-ruined summer papal palace, Châteauneuf-du-Pape, and planted the surrounding vineyards

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4
Q

The Southern Rhône was the first quality region in France to be struck by phylloxera when it first appeared in ?

A

1863

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5
Q

Châteauneuf-du-Pape became the first AOC (now AOP) in France in?

A

1936 by the efforts of Baron Le Roy of Chateau Fortia

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6
Q

Soils in Condrieu are known locally as?

A

Near the commune of Condrieu, the thin topsoil is rich with powdery, decomposed mica, known locally as arzelle

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7
Q

Name the five appellations for Syrah in Northern Rhone

A

Hermitage AOP, Crozes-Hermitage AOP, Cornas AOP, Côte-Rôtie AOP, and Saint-Joseph AOP

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8
Q

Hermitage produces which styles?

A

Blanc: Marsanne and/or Roussanne
Rouge: Syrah plus a max. 15% combined Marsanne and Roussanne
Vin de Paille (Blanc): Marsanne and/or Roussanne

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9
Q

Hermitage maximum yields?

A

Blanc: 45 hl/ha
Rouge: 40 hl/ha
Vin de Paille: 15 hl/ha

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10
Q

Hermitage principal soils?

A

granite with topsoils of mica, schist and gneiss

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11
Q

Hermitage minimum potential alcohol?

A

Blanc: 11%
Rouge: 10.5%
Vin de Paille: 19.5% (12.5% acquired)

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12
Q

Name some major Lieux-dits of Hermitage

A

The western flank towards the river is the highest at around 320m with granitic soils and the best lieux-dits are Les Bessards, L’Ermite and Les Grandes Vignes producing powerfull, athletic, straight, saline style of Hermitage

Immediately to the east lies Le Meal with limestone and pebbles producing producing richer, fuller and darker wines than Les Bessards which provides the ‘skeleton’ of the wines

Les Greffieux below Le Meal at the bottom with more clay and alluvial

Towards the east Les Beaumes and Peleat are important for JL Chave

Les Rocoules and Les Murets opulent whites

Les Dionnieres at the bottom both red and whites less dense and more enjoyable young

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13
Q

Name some top producers from Hermitage

A

M. Chapoutier: A leading producer known for both red and white Hermitage wines, with several single-vineyard bottlings like “Le Pavillon” and “L’Ermite”, Le Meal

Jean-Louis Chave: A legendary name in the Rhône Valley, famous for producing some of the most sought-after Hermitage wines, both red and white. After 1990 he produces a special cuvee called Cathelin from Les Bessards and Le Meal

Paul Jaboulet Aîné: Known for its iconic “La Chapelle” Hermitage, one of the most celebrated wines of the region a blend of Le Meal, Les Bessards, Les Greffieux, Les Rocoules and Les Murets from 80y old vines on average. Produces also La Chapelle blanc (2010 very good)

E. Guigal: Though based in Côte-Rôtie, Guigal also produces exceptional Hermitage wines, including single-vineyard offerings.

Delas Frères: Esteemed for their powerful and age-worthy Hermitage wines, with notable cuvées such as “Les Bessards” and Ligne de Crete rouge a monopole at the highest part of the hill

Domaine Marc Sorrel: The estate owns small but prestigious plots on the Hermitage hill with their top red being Le Greal a blend of mainly Le Meal 85% and Les Greffieux and a top white from 60y old vines from Les Rocoules. Their Crozes-Hermitage also is superb

Domaine de Colombier and Cave de Tain are also repsresentatives

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14
Q

Crozes-Hermitage produces which styles?

A

Blanc: Marsanne and/or Roussanne
Rouge: Syrah plus a max. 15% combined Marsanne and Roussanne

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15
Q

Crozes-Hermitage yields and soils?

A

45 hl/ha
North: Granitic slopes, similar to Hermitage
South: Alluvial soils of glacial origin
Minimum Potential Alcohol: 10.5%

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16
Q

Cornas produces which styles?

A

Rouge: 100% Syrah
Minimum Potential Alcohol: 10.5%

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17
Q

Cornas yields and soils?

A

40 hl/ha
granite (gore)

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18
Q

Cornas major Lieux-dits ?

A

Les Chaillots: Known for its stony, granite soils, producing wines with good structure and minerality.

Reynard: One of the most prestigious lieux-dits, known for producing some of the most intense and long-lived wines in Cornas.

La Côte: This site provides wines with great depth and concentration.

Les Mazards: Produces well-balanced wines with a mix of power and elegance.

Les Eygats: A higher altitude site, resulting in wines with freshness and fine tannins.

Patou: Known for producing rich and robust wines.

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19
Q

Name some top producers from Crozes-Hermitage

A

Alain Graillot: One of the most respected names in Crozes-Hermitage, known for producing exceptional Syrah wines with great balance and elegance. In exceptional years produces a special cuvee called La Guiraude

Domaine du Colombier: Renowned for their powerful and structured red wines as well as high-quality whites

Domaine des Lises: Managed by Maxime Graillot, Alain Graillot’s son, this estate produces top-notch wines that are modern yet expressive of the terroir

Domaine de Thalabert (Paul Jaboulet Aîné): This historic vineyard, under the direction of Caroline Frey, consistently produces some of the finest wines in the appellation

Marc Sorrel

Yann Chave: Known for producing rich and concentrated Syrah wines with excellent aging potential.

Domaine de Combier a pioneer of organic viticulture in Rhone

Domaine les 4 Vents

Domaine Laurent Habrard

Domaine Gaylord Machon a rising star of the appellation

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20
Q

Hermitage is a small appellation with?

A

140ha

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21
Q

The only appellation in the northern Rhône Valley that lies to the east of the Rhône River is?

A

Crozes-Hermitage. This appellation is located primarily on the left bank of the river, opposite the town of Tain-l’Hermitage and the famous Hermitage hill, which is on the western side of the Rhône River

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22
Q

Cornas has only about?

A

110ha

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23
Q

Cornas is an old Celtic dialect term for?

A

'’burnt land’’

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24
Q

Name the top producers and wines of Cornas

A

Thierry Allemand: Highly respected for his meticulous vineyard work and minimal intervention winemaking, organic and boidynamic practices in the vineyard, producing wines of incredible purity and expression
Cornas “Reynard”: Sourced from the Reynard lieu-dit, this wine is known for its depth, complexity, and aging potential. It is often considered Allemand’s top wine. With its intensely mineral, granitic soil, Reynard is one of the great terroirs of the Northern Rhône. over 60 years old vines
Cornas “Chaillot”: Sourced from the Chaillot vineyard, this wine is also highly regarded, offering a slightly more approachable style while still being profound and age-worthy, with soil of clay of limestone, and very steep, south-facing slopes

Domaine Auguste Clape: One of the legends of Cornas, known for producing robust and complex wines with great aging potential, traditional approache with no new oak and no desteming. Clape’s masterpiece is of course the classic Cornas, precisely blended from five to six cuvées of the oldest vines in the best sites. The backbone comes from Reynard, La Côte and Sabarotte. The old vines here are la Petite Syrah—the old clone considered by many to be the true Syrah—which creates a stunningly deep and complex wine that will develop for decades. Cornas “Renaissance” is often regarded as the pinnacle of Auguste Clape’s production. It is a blend of fruit from several top vineyard sites in Cornas, showcasing the rich, robust, and complex character that the appellation is known for.
Vineyards: The wine is sourced from some of Clape’s best parcels, including old vines from key lieux-dits such as Reynard, Chaillot, and Les Mazards.

Domaine Alain Voge: Esteemed for their traditional and terroir-driven wines, offering both intensity and elegance. Cornas “Les Vieilles Vignes” in the lieux-dits of Reynard, Chaillot, and Les Mazards, best wine La Fontaine from 80year old vines

Domaine Vincent Paris: Rising star of the appellation, making elegant and powerful wines from top vineyard sites like Granit 60 and Geynale

Domaine Jean-Luc Colombo: Known for producing modern and polished wines with a focus on fruit purity and finesse.

Domaine Matthieu Barret: A biodynamic producer creating vibrant and expressive wines with a focus on sustainability

Franck Balthazar: the jewel of the estate is his Chaillot and follows traditional approach

Noel Verset: highly regarded for their traditional craftsmanship, complexity, and ability to age. They offer a pure expression of Cornas and are prized by collectors and enthusiasts who appreciate the depth and character of well-made Syrah from this renowned appellation. Les Chaillots, Les Reynard, Les Mazards

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25
Côte-Rôtie produces which style?
Syrah plus a max. 20% Viognier Minimum Potential Alcohol: 10.5%
26
Côte-Rôtie maximum yields?
40 hl/ha
27
Côte-Rôtie principal soil types?
Côte Brune (north): mica-dark, brown and green schistous rock with plenty of iron oxide Côte Blonde (south): pale-yellow gneiss
28
Côte-Rôtie became an AOC in?
1940
29
Saint-Joseph produces which styles?
White: Marsanne and Roussanne Red: Min. 90% Syrah, plus Marsanne and Roussanne Minimum Alcohol: 10.5%
30
Saint-Joseph maximum yields?
40hl/ha
31
Saint-Joseph principal soil types?
schist and gneiss on granite bedrock mostly granitic
32
Which is the largest appellation of Northern Rhone?
Saint-Joseph introduced in 1956
33
Name the best producers of Saint-Joseph
Domaine Gonon (Mauves) Notable Wines: Saint-Joseph "Les Oliviers" (80% Marsanne and 20% Roussanne), Saint-Joseph "Vieilles Vignes" rouge Domaine Jean-Louis Chave (Mauves) Notable Wines: Saint-Joseph "Offerus," Saint-Joseph "Blanc" Domaine Monier-Perreol farms biodynamically Notable Wines: “Châtelet” (15y), “Les Serves” and “Terre Blanche” (30y) Domaine Pierre Gaillard Notable Wines: Saint-Joseph "Clos de Cuminaille'' east facing slope in Chavanay with 30 year old vines Domaine Lionel Faury Notable Wines: La Gloriette a blend of three vineyards at the very north of the appellation planted in the 1950s Domaine Pierre & Jérôme Coursodon (Mauves) Notable Wines: L’Olivaie and Paradis de St Pierre lieux-dits both red and white, Silice Blanc and Rouge are so-named for the high silica content The Paradis Saint-Pierre myth with the 2009 and 2010 among the best wines of the region Bernard Gripa from the southern part of the appellation produces one white (70% Marsanne and the rest Roussanne) and one red from Syrah Notable producers from the northern part include Yves Gangloff, Xavier Gerard (Les Blanchard) and Domaine de Monteillet (Cuvee du Papy)
34
Name the single vineyard wines of Guigal in Côte-Rôtie
La Landonne (Côte Brune) Description: A powerful and complex wine, La Landonne is known for its deep, dark fruit flavors and robust structure. It is made from a vineyard on a steep, south-facing slope with rocky, granitic soil. La Mouline (Côte Blonde) Description: La Mouline is celebrated for its elegance and aromatic complexity. It features a blend of Syrah and a small percentage of Viognier, contributing to its floral and spicy character. The vineyard is located on a steep, sunny slope with a mix of granite and clay soils. La Turque (Côte Brune) Description: Known for its balance and depth, La Turque offers rich flavors of dark fruit and spices. The vineyard is situated on a steep, south-facing slope with granite and clay soils.
35
Vin de paille, a style revived by?
Gérard Chave in the 1970s and again by Chapoutier in 1990
36
Saint-Péray AOP produces which styles?
Blanc: Marsanne and Roussanne Blanc Mousseux (Méthode Traditionnelle) Blanc Mousseux: May be released after 12 months of age from the date of tirage (no min. lees time stated)
37
Name the communes of production of Condrieu
Condrieu, Vérin, and Saint-Michel-sur-Rhône are the original 3 communes of production. In 1967, Limony, Chavanay, Malleval, and Saint-Pierre-de-Boeuf were added to the appellation
38
Yields and soils in Condrieu?
41 hl/ha decompossed granite
39
Name the top producers of Condrieu
Domaine Georges Vernay Notable Wines: Condrieu "Côteau de Vernon," Condrieu "Les Chaillées de l’Enfer", Condrieu ''Les Terrasses de l'Empire'' Domaine Yves Cuilleron (Chavanay) Notable Wines: Condrieu "Les Chaillets," Condrieu "Vernon" Domaine François Villard Notable Wines: Condrieu "Les Contours de Deponcins," Condrieu "Le Grand Vallon", De Poncins, Les Terrasses du Palat Domaine André Perret Notable Wines: Clos Chanson, Coteau du Chery Domaine Rostaing Notable Wines: Condrieu "La Bonnette," Condrieu "Les Chênes" Domaine Yves et Mathilde Gangloff Notavle Wines: Condrieu "La Bonnette", Condrieu "La Garde" Delas Freres Condrieu Clos Boucher Remi Niero Notable Wines: Coteau du Chery from 30 year old vines
40
Chateau Grillet is owned by?
Artemis Domaines, the wine division of the Artemis Group, which is controlled by the French business magnate François Pinault. Artemis Domaines oversees several prestigious vineyards and wine estates. since 2011 Artemis Domaines: This division includes several renowned properties, primarily in France, such as: Château Latour in Bordeaux. Domaine d'Eugénie in Burgundy. Eisele in Napa Clos de Tart in Burgundy
41
The Château-Grillet monopole cover only?
3,5 ha 37 hl/ha 1936 AOC The first vintage of Château Grillet is typically cited as being from 1850
42
Name the top producers of Cote-Rotie
Domaine René Rostaing Notable Wines: Côte-Rôtie "La Landonne," Côte-Rôtie "La Bonnette" Domaine Guigal Notable Wines: Côte-Rôtie "La Landonne (100% Syrah)," Côte-Rôtie "La Mouline (89%)," Côte-Rôtie "La Turque"(93%) Domaine Jamet Notable Wines: La Landonne Domaine Yves et Mathilde Gangloff Notable Wines: La Barbarine, La Sereine Domaine Clusel-Roch Notable Wines: Les Schistes (blend of 3 lieux-dits), La Viallieres, Les Grandes Places
43
Southeast of Valence, four minor appellations of the Northern Rhône lie on the Drôme River, a tributary of the Rhône
Coteaux de Die AOP Crémant de Die AOP Clairette de Die AOP Châtillon-en-Diois AOP
44
Coteaux de Die AOP produces?
whites 100% Clairette
45
Crémant de Die AOP produces?
Vin Mousseux Blanc Blanc: Min. 55% Clairette, min. 10% Aligoté, 5-10% Muscat Blanc à Petits Grains or 100% Clairette? The wines must spend a min. 9 months on the lees prior to dégorgement, and may not be released for a min. 12 months after the date of tirage
46
Clairette de Die AOP produces?
Mousseux Blanc (Méthode Traditionnelle): Clairette Mousseux Blanc Méthode Ancestrale: min. 75% Muscat à Petits Grains plus Clairette Mousseux Rosé Méthode Ancestrale: min. 75% Muscat à Petits Grains plus Clairette and Gamay (max. 10%) Méthode Traditionnelle: 9 months Méthode Ancestrale: 4 months
47
Châtillon-en-Diois AOP produces?
Blanc: Chardonnay and Aligoté Rouge: min. 75% Gamay, plus Pinot Noir and Syrah Rosé: min. 75% Gamay, plus Pinot Noir and Syrah
48
Name the best vintages for Northern Rhone
The 1961 Jaboulet La Chapelle remains one of the greatest wines I’ve ever tasted 1978 – Stunning vintage for Cote Rotie and Hermitage 1988,1989 1990 ,1991(Cote Rotie stole the show), 1999 (Cote Rotie) 2003 (Hermitage best), 2005, 2007, 2009, 2010 (outstanding) 2015 (best), 2016, 2017, 2018, 2019 (second best) 2010, 2013, 2017 (Hermitage rather than Condrieu), 2018(outstanding Condrieu), 2019 for whites 2000 and 2012 as well
49
Who was the first producer in the region to begin producing a single vineyard wine?
Guigal La Mouline in 1966
50
Name the communes of Cote Rotie
Ampuis, Saint-Cyr-sur-Rhône, Tupin-Semons
51
Terraces in Cote Rotie are known as?
chailles or cheya
52
Condrieu faced extincion when?
In 1965 there were only 8 ha left revived by George Vernay
53
Bassenon refers to?
The river that separates Cote Rotie with Condrieu and is also a wine of Cave Yves Cuilleron
54
What is muscovite?
granite with mica
55
Name the best lieux-dits of Condrieu
Vernon and Chery at the heart of the appellation
56
Condrieu produces only dry wines?
used to produce sweet wines 60-80 g/l
57
Name the majot villages of St Joseph
centered around the villages of Mauves, Tournon, and Saint-Jean-de-Muzols
58
Saint Peray soils?
limestone and granite with alluvial and clay on the valley floor
59
Name some top producers from Saint Peray
Bernard Gripa Alain Voge Auguste Clape Chapoutier
60
Vin de Paille regulations?
Vin de Paille: 170 g/l (Vin de Paille grapes must be subject to drying for a minimum 45 days, after which they must have a minimum must weight of 350 g/l.) Chave and Chapoutier top Vin de Paille
61
Hermitage became an AOC in?
1937
62
Cote Rote was first planted by the?
Romans under the rule of Caligula
63
Who revived Cote Rotie?
It really took the arrival of the energetic, passionate, Etienne Guigal in 1946 to the region to bring the wines to the forefront of the world wine stage. The revival of the fortunes for Cote Rotie started to take place in the late 1960’s.
64
Cote Rotie has some of, if not the steepest hillside vineyards in Europe with heights of more than?
330 meters, or 1,150 feet! The gradient can be up to 60 degrees or more in some of the steepest parts of the rocky, hillside, terraced plantings.
65
Food pairings with Condrieu?
Condrieu is a white wine made from Viognier grapes, known for its aromatic richness and luscious texture. It comes from the Northern Rhône region of France and is characterized by intense floral notes, stone fruit flavors like apricot and peach, and sometimes hints of honey, spice, and a touch of minerality. Given its unique profile, Condrieu pairs beautifully with a variety of foods that can complement or contrast its richness and complexity. 1. Seafood Scallops: The delicate sweetness of scallops pairs beautifully with the stone fruit and floral notes of Condrieu. Lobster or Crab: The rich, buttery texture of lobster or crab complements the wine's luxurious mouthfeel. Grilled Sea Bass or Halibut: The subtle flavors of white fish pair well with Condrieu’s aromatic profile without overwhelming the wine. 2. Poultry Roast Chicken with Herbs: The wine’s floral and fruity characteristics enhance the flavors of herb-roasted chicken. Duck Breast with Orange Sauce: The citrusy sweetness of the sauce resonates with Condrieu’s fruitiness, while the wine's acidity cuts through the richness of the duck. 3. Asian Cuisine Thai or Vietnamese Dishes: Dishes with lemongrass, coconut milk, and mild spices pair well with the aromatic and slightly sweet notes of Condrieu. Sushi or Sashimi: The fresh, clean flavors of sushi, particularly those with a hint of sweetness like eel, can complement the wine’s profile. 4. Vegetarian Dishes Butternut Squash Risotto: The creamy texture of the risotto mirrors the wine’s richness, while the sweet, earthy squash complements its fruitiness. Grilled Asparagus with Lemon Butter: The lemony brightness and the green notes of asparagus are enhanced by Condrieu’s floral and fruity tones. 5. Cheese Soft, Creamy Cheeses: Cheese like Brie, Camembert, or a triple-cream cheese pairs well with Condrieu’s lush texture. Blue Cheese: Surprisingly, the subtle sweetness and richness of Condrieu can balance the sharpness and saltiness of blue cheese like Roquefort or Gorgonzola. 6. Pork and Veal Pork Tenderloin with Apricot Glaze: The apricot flavors in both the dish and the wine create a harmonious pairing, while the wine’s acidity balances the richness of the meat. Veal in Cream Sauce: The creamy sauce in this dish complements the wine's rich texture and enhances its floral and fruit notes. 7. Spicy Dishes Moroccan Tagine with Apricots: The sweetness and spice in a tagine, combined with dried fruits, echo the flavors in Condrieu. Mild Indian Curries: Creamy, mildly spiced curries, especially those with coconut milk, pair well with the aromatic and slightly sweet notes of the wine. 8. Fruits and Desserts Poached Pears or Peaches: The wine’s stone fruit flavors complement fruit-based desserts, especially when poached in a light syrup. Almond Tart or Frangipane: The nutty sweetness of almond-based desserts pairs nicely with Condrieu’s richness and subtle sweetness. These pairings take advantage of Condrieu’s unique aromatic and textural qualities, enhancing both the wine and the dishes it accompanies
66
Food pairings with Cote Rotie and Hermitage
Côte-Rôtie Wine Pairings Younger Côte-Rôtie Younger Côte-Rôtie wines typically have vibrant fruit flavors, pronounced acidity, and a slightly lighter body with floral and peppery notes. These qualities make them versatile with a range of dishes. Grilled Lamb Chops with Rosemary: The herbaceous, slightly gamey flavor of lamb pairs well with the wine's fresh acidity and peppery spice. Duck Breast with Berry Sauce: The fruitiness of a younger Côte-Rôtie complements the berry sauce, while the wine’s acidity balances the richness of the duck. Smoked Meats: The smoky, peppery notes in the wine match beautifully with smoked sausages or smoked duck. Roasted Vegetables: The earthy tones in roasted root vegetables like carrots, beets, or parsnips bring out the wine's youthful fruitiness. Older Côte-Rôtie As Côte-Rôtie ages, it develops more complex earthy, leathery, and smoky flavors, with softened tannins and a smoother texture. These characteristics call for more refined, richly flavored dishes. Beef Wellington: The richness of the beef and mushroom duxelles pairs well with the wine’s earthy, mature flavors. Lamb Shank Braised with Herbs: The slow-cooked lamb, with its deep, savory flavors, complements the wine’s aged complexity. Truffle Risotto: The earthy, umami notes of truffles enhance the mature, tertiary flavors in the wine. Aged Cheeses: Cheeses like Comté or aged Gouda with nutty, complex flavors can match the wine's evolved profile. Hermitage Wine Pairings Younger Hermitage Younger Hermitage wines are typically more full-bodied and powerful than Côte-Rôtie, with intense dark fruit, pepper, and often a hint of smokiness or minerality. They are bold and structured, making them ideal with richly flavored dishes. Roasted Leg of Lamb: The robust flavors of the lamb match the wine’s intense fruit and tannic structure. Grilled Ribeye Steak: The wine’s bold tannins and dark fruit can stand up to the richness of a marbled ribeye. Wild Boar Stew: The earthy, gamey flavors of boar complement the wine’s depth and intensity. Hearty Stews: A beef stew with root vegetables pairs well with the wine's structure and fruit. Older Hermitage As Hermitage ages, it becomes more complex, developing notes of leather, tobacco, and earth, while maintaining its bold structure. The tannins soften, and the wine becomes more harmonious, making it perfect for dishes with deep, savory flavors. Braised Short Ribs: The rich, slow-cooked meat pairs beautifully with the wine’s mature, earthy flavors and softened tannins. Mushroom and Truffle Dishes: The wine’s earthy, mature characteristics complement the umami richness of mushrooms and truffles. Game Meat Terrine: The robust, gamey flavors of a terrine or pâté align well with the complex, aged notes in the wine. Cassoulet: The hearty, savory bean and meat stew from Southern France resonates with the wine’s deep, developed flavors
67
Food pairings with white Hermitage and Vin de Paille?
White Hermitage Food Pairings White Hermitage is made primarily from Marsanne and Roussanne grapes, producing a rich, full-bodied wine with flavors of ripe stone fruits, honey, nuts, and sometimes a hint of minerality and spice. It can age well, developing more complexity and depth over time. Pairings with Young White Hermitage Lobster or Crab with Butter Sauce: The wine’s richness and texture match the luxurious feel of lobster or crab, while its acidity cuts through the butter sauce. Roast Chicken with Herbs: The savory, herbaceous flavors of roast chicken complement the wine's stone fruit and nutty notes. Seared Scallops: The delicate sweetness of scallops works beautifully with the wine’s fruitiness and subtle minerality. Veal in Cream Sauce: The richness of veal in a creamy sauce mirrors the wine’s full body and enhances its complexity. Butternut Squash Risotto: The creamy texture and slight sweetness of the squash resonate with the wine’s fruity and nutty flavors. Pairings with Aged White Hermitage As White Hermitage ages, it develops deeper, more complex flavors, including notes of toasted nuts, honey, and dried fruit, with a richer texture. Mushroom Dishes: The earthiness of mushrooms, especially in a creamy sauce or risotto, pairs well with the wine’s developed nutty and honeyed flavors. Foie Gras: The richness of foie gras, particularly when served with a fruit compote, complements the wine’s aged complexity. Aged Cheeses: Cheeses like aged Comté or Parmesan bring out the wine’s nutty, savory characteristics. Roast Pork with Apples: The sweet-savory combination of pork and apples enhances the wine’s mature fruit and spice notes. Truffle Dishes: The umami-rich flavor of truffles matches the wine’s earthy and complex profile. Vin de Paille Food Pairings Vin de Paille (literally "straw wine") is a sweet, dessert wine made from grapes that have been dried on straw mats to concentrate their sugars and flavors. It’s known for its rich, syrupy texture and intense flavors of dried fruits, honey, nuts, and sometimes caramel or spice. Classic Pairings with Vin de Paille Blue Cheese: The sharp, salty flavors of blue cheese, like Roquefort, create a beautiful contrast with the wine’s sweetness and intense fruit flavors. Foie Gras: The rich, creamy texture of foie gras is a classic pairing with Vin de Paille, especially when served with a touch of fruit compote or marmalade. Fruit-Based Desserts: Desserts like tarte tatin (caramelized apple tart) or peach cobbler resonate with the wine’s dried fruit and honey notes. Nuts and Nut-Based Desserts: Desserts like almond cake, pecan pie, or a walnut tart enhance the wine’s nutty characteristics. Chocolate Desserts: While pairing chocolate with wine can be tricky, Vin de Paille works well with milk chocolate or desserts with a fruit component, like a chocolate and raspberry tart.
68
Name the communes of Châteauneuf-du-Pape
Châteauneuf-du-Pape, Orange (north), Bédarrides (east), Courthézon (north-east), Sorgues (south-east)
69
Min alc and max yields for Châteauneuf-du-Pape?
12,5% 35hl/ha
70
Permitted grape varieties for Châteauneuf-du-Pape?
Grenache (Noir, Gris and Blanc), Mourvèdre, Syrah, Cinsault, Counoise, Bourboulenc, Roussanne, Brun Argenté (Vaccarèse), Clairette, Clairette Rosé, Muscardin, Picardan, Piquepoul (Noir, Gris and Blanc), Terret Noir
71
Who includes a significant proportion of Mourvèdre in the blend?
Château de Beaucastel Rouge
72
Château Rayas often releases their Châteauneuf-du-Pape Rouge as?
100% Grenache second wine Pignan
73
Which is the first estate-bottled Châteauneuf-du-Pape?
Château La Nerthe in 1785
74
Châteauneuf-du-Pape hectares?
over 3,000
75
Côtes du Rhône AOP styles?
Blanc: Principal Varieties: Min. 80% combined Marsanne, Roussanne, Bourboulenc, Grenache Blanc, Clairette, and Viognier Accessory Varieties: Max 20% combined Piquepoul Blanc and Ugni Blanc Rouge: Principal Varieties: Min. 30% Grenache, except for vineyards north of Montélimar Complementary Varieties: Min. 20% combined Mourvèdre and Syrah Min. 70% combined Grenache, Syrah, Mourvèdre followed by accessory varieties Rosé: As for Rouge wines, with the addition of up to 20% combined white varieties Rosé/Rouge: Grenache and either Syrah or Mourvèdre must be present. Principal and complementary varieties must account for at least 60% of the blend. Vineyards north of Montélimar are excused from these requirements, but must contain at least one of the principal and complementary varieties. Blanc: Principal varieties must account for the majority of the blend. 11% (10.5% for vineyards north of Montélimar)
76
Côtes du Rhône-Villages AOP styles?
Blanc: Principal Varieties: Min. 80% combined Bourboulenc, Marsanne, Roussanne, Viognier, Clairette, Grenache Blanc Accessory Varieties: Max. 20% combined Piquepoul Blanc and Ugni Blanc Rouge: Principal Varieties: Min. 40% Grenache, Min. 25% combined Mourvèdre and Syrah, all three must account for 80% Accessory Varieties: Max. 20% combined Rosé: Principal Varieties: Min. 40% Grenache, Min. 25% combined Mourvèdre and Syrah, all three must account for 80% Accessory Varieties: Max. 20% Blanc: Min. 50% principal varieties Rosé/Rouge: Min. 66% combined Grenache and another principal variety Blanc/Rosé/Rouge: 12% Côtes du Rhône-Villages Rouge with Subzone Designation: 12.5%
77
Which was the first Côtes du Rhône-Villages commune to recieve AOP status?
Gigondas in 1971
78
Gigondas styles?
Blanc Min 70% Clairette Blanc Rosé and Rouge Min. 50% Grenache, plus at least one of the two complementary varieties (Mourvèdre and/or Syrah) The obligatory presence of Mourvèdre and/or Syrah in the rosé wine is mandatory only from the 2014 harvest forward Minimum Potential Alcohol: Blanc: 12% Rosé and Rouge: 12.5%
79
Yields for Gigondas?
Blanc: 40 hl/ha Rosé and Rouge: 36 hl/ha
80
Soils of Gigondas?
stony red clay alluvium, Limestone
81
The second former Côtes du Rhône village to be promoted to full appellation status was
In 1990, Vacqueyras AOP
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Vacqueyras styles?
Blanc: Bourbelenc, Clairette, Grenache Blanc, Marsanne, Roussanne, Viognier (no single variety may account for more than 80%) Rouge: Principal Variety: Grenache (min. 50%) Complementary Varieties: Syrah and Mourvèdre (min. 20% combined Syrah and Mourvèdre), principal and complementary varieties must account for at least 90% of the total Accessory Varieties: Max. 10% Rosé: Principal Varieties: Grenache, Cinsault, Syrah, and Mourvèdre (no single variety may account for more than 80%) Accessory Varieties: Max. 10% other varietals allowed for rouge wines Assemblage: Red wines must include at least 50% Grenache and at least one complementary variety Rouge: 12.5% Blanc/Rosé: 12%
83
Beaumes-de-Venise AOP styles?
Rouge: Combined Min. 80% Grenache and Syrah (min. 50% Grenache, 25-50% Syrah), max. 10% combined Bourboulenc, Roussanne, Clairette, Grenache Blanc and Gris, Marsanne, Piquepoul Blanc, Ugni Blanc and Viognier; max. 20% combined Mourvèdre, Counoise, Muscardin, Piquepoul Noir and Terret Noir Syrah and Mourvèdre may account for a combined min. 20% until the 2015 harvest Assemblage: Grenache Noir and Syrah must constitute the majority of the blend.
84
Vinsobres AOP styles?
Rouge: Principal Variety: Min. 50% Grenache Complementary Varieties: Mourvèdre and Syrah (min. 25% combined Mourvèdre and Syrah; min. 80% combined Grenache, Mourvèdre, and Syrah) Accessory Varieties: Max. 20% Min. 50% Grenache, and at least one complementary variety must be present in the blend
85
Cairanne AOP styles?
produces mainly reds Blanc: Principal Varieties: Clairette Blanc (min. 30%), Grenache Blanc (min. 20%), and Roussanne (min 20%) Accessory Varieties: Marsanne, Viognier, Bourboulenc, Piquepoul Blanc Rouge: Principal Variety: Grenache (minimum 50%) Complementary Varieties: Syrah and Mourvèdre (minimum 20%) Accessory Varieties: No more than 30%
86
Which is the newest appellation in the southern Rhone?
Cairanne in 2016
87
Lirac AOP styles?
produces mainly reds Blanc: Principal Varieties: Bourboulenc, Grenache Blanc, Roussanne and Clairette (no single variety may account for more than 60%) Accessory Varieties: Max. 30% Rouge: Principal Varieties: Min. 90% combined Grenache (min. 40%), Cinsault, Syrah and Mourvèdre (min. 25% combined Syrah and Mourvèdre) Accessory Varieties: Max. 10% Rosé: Principal Varieties: Min. 80% combined Grenache (min. 40%), Cinsault, Syrah and Mourvèdre (min. 25% combined Syrah and Mourvèdre) Accessory Varieties: Max. 10%
88
Tavel AOP style, soils and yields?
Rosé required 30 to 60% combined Grenache Gris, Grenache Blanc, and Grenache Noir up to 60% Bourboulenc, Clairette, Clairette Rosé, Cinsault, Mourvèdre, Piquepoul Blanc, Piquepoul Gris, Piquepoul Noir, and Syrah up to 10% each Calitor and Carignan (blanc and noir) Assemblage: Grenache Noir must be present in the blend Minimum Alcohol: 11.5% 46 hl/ha
89
Rasteau AOP styles and yields?
Rouge: Principal Variety: Min. 50% Grenache Complementary Varieties: Min. 20% combined Mourvèdre and Syrah Accessory Varieties: Max. 15% like Carignan which performs really well Vin Doux Naturel Blanc: Principal Varieties: Grenache Blanc and Grenache Gris Accessory Varieties: Max. 10% Vin Doux Naturel Ambré (Tawny Blanc): Principal Varieties: Grenache, Grenache Gris, Grenache Blanc Accessory Varieties: Max. 10% Vin Doux Naturel Grenat and Tuilé (Rouge): Principal Varieties: Min. 75% Grenache, plus Grenache Blanc and Grenache Gris Accessory Varieties: Max. 10% Rouge: 38 hl/ha Vin Doux Naturel: 30 hl/ha, min 15% alc, 1944 AOC ambre for white or rose with 30 months oxidative ageing and tuile for reds tuile and ambre with a min of 60 months called hors d'age and rancio that exhibits oxidative nutty characters
90
Muscat de Beaumes-de-Venise AOP styles
Vin Doux Naturel Blanc mainly Vin Doux Naturel Rouge Vin Doux Naturel Rosé Encépagement: Muscat Blanc à Petits Grains and Muscat Rouge à Petits Grains Minimum Residual Sugar: 100 g/l 30 hl/ha
91
Producers may affix the term Hors d'age to wines that have matured for at least?
5 years
92
The Southern Rhône Valley's northernmost appellation is?
Grignan-les-Adhémar AOP, located directly south of Montélimar
93
Grignan-les-Adhémar AOP styles?
70% reds, 20% rosé and 10% whites. Blanc: Principal Varieties: Viognier (Min 30%) ,Grenache Blanc, Marsanne Rosé: Principal Varieties: Min. 70% Grenache, Syrah, and Cinsault Rouge: Principal Varieties: Min. 70% Grenache (20-70%) and Syrah (30-80%)
94
Which is the single-commune appellation within Costières de Nîmes for 100% Clairette?
Clairette de Bellegarde AOP
95
Luberon produces which styles?
Blanc: Principal Varieties: Bourboulenc, Grenache Blanc, Clairette, Marsanne, Roussanne, Rolle (Vermentino) Complementary Variety: Max. 50% Ugni Blanc Accessory Variety: Max. 10% Viognier Rouge: Principal Varieties: Min. 60% combined Grenache and Syrah (both grapes must be present with a min. 20% Syrah), plus Mourvèdre Accessory Varieties: Max. 20% Cinsault, max. 20% Carignan, max. 10% Marselan, and a max. 10% combined white varieties (Bourboulenc, Grenache Blanc, Clairette, Marsanne, Roussanne, Rolle, Ugni Blanc, and Viognier) Rosé: As for red wines, but with a max. 20% white varieties (including a max. 10% Viognier)
96
Côtes du Vivarais AOP styles?
Blanc: Min. 50% Grenache Blanc, min. 30% combined Marsanne and Clairette; max. 10% combined Viognier and Roussanne Rouge: Min. 40% Syrah, min. 30% Grenache, max. 10% combined Marselan and Cinsault Rosé: 60-80% Grenache, min. 10% Syrah, max. 10% combined Marselan and Cinsault
97
Ventoux AOP styles?
mostly red and rose Blanc: Principal Varieties: Bourboulenc, Clairette, Grenache Blanc, Roussanne Accessory Varieties: Max. 10% combined Marsanne, Vermentino, and Viognier Rouge: Principal Varieties: Carignan, Cinsault, Grenache, Mourvèdre, and Syrah Accessory Varieties: Max. 20% combined Counoise, Piquepoul Noir, Marselan (max. 10%), and white varieties (max. 10% Vermentino) Rosé: As for rouge wines
98
Chateauneauf du Pape took his name from?
Pope Clement V when he moved to Avignon in 1309 and was succeeded by Pope Jean XXII who in 1317 built the 'new castle'
99
Phylloxera was first observed?
In CdP 1866
100
CdP soils?
limestone bedrock to the west sand and sandstone north-east (a dark red sandstone gres de rouge gives elegant wines) galets roules in La Crau to the east
101
Which was the first cuvee speciale?
Chateau de Beaucastel Roussanne Vielles Vignes in 1986
102
Who influenced prices and sales of CdP?
Robert Parker in the 1990s and early 2000s especially in the US
103
Name some top producers from CdP
Chateau Rayas Chateau de Beaucastel Clos des Papes Henri Bonneau Domaine de Beaurenard Chateau La Nerthe Domaine de la Janasse Domaine du Pegau Le Vieux Donjon Domaine du Vieux Telegraphe Le Clos du Caillou
104
Chateau Rayas topography, soils and wines?
Former owner Jacques Reynaud also owns Chateau de Tours Situated north-east on sandy and cooler site with north-facing slopes (more woodland than vines) Grenache from old vines and very low yields for red (a little Syrah and Cinsault sometimes) and equal amounts of Grenache Blanc and Clairette for white second wine called Pignan from a 2 ha plot of Grenache the reds are pale in colour with plenty of glycerol fat and fairly low tannins. Aromatically are unique with red fruits and orange peels, pot pouri and dried roses and herbs like thyme and peppermint. With age become fragnant adding leather, sandalwood and leaf mulch.
105
Name the best wines of Chateau de Beaucastel
Roussanne VV planted in 1901 Hommage a Jacques Perrin (80% Mourvedre planted in 1909 with some Grenache, Counoise and Syrah)
106
Name the best wines of Henri Bonneau
Marie Beurrier Reserve de Celestins
107
Name some top producers from Rasteau
Elodie Balme Mikael Boutin Domaine de Luminaille
108
Name some top producers from Gigondas
Domaine de Bosquets Chateau de Saint-Cosme (Le Poste, Le Claux and Hominis Fides) Domaine Brusset Moulin de la Gardette (Ventabren 80-100y old vines among the best of the appellation)
109
Name some top producers from Vacqueyras
Montirius Le Sang des Cailloux (Cuvee Lopy and Oumage) Domaine de Couroulou (VV among the best with more Syrah) Domaine la Monardiere
110
Name a top producer from Muscat de Beaumes-de-Venise
Domaine de Bernardin
111
Name the best vintages of Southern Rhone
2019,2016 (99points), 2010 (98) followed by 2017, 2015 and 2012 2005 (97), 2006, 2007 (95) followed by 2001 and 2009 1990 and 1998 the best followed by 1999 and 1995 1989 followed by 1988 1978 Worst vintages: 2008, 2002, 1993, 1991, 1987

Advanced Somm (52 decks)

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