Rhône Valley (General Knowledge)

Question 1

What is the difference in climate between the Northern and Southern Rhône?

Answer 1

The Northern Rhône is continental and the Southern Rhône is Mediterranean

Question 2

What is the difference in grape vine planting between the Northern and Southern Rhône?

Answer 2

Syrah is the predominant varietal in the Northern Rhône while several varieties are planted in the South

Question 3

True or False

The Rhône Valley is a contiguous region situated on both sides of the Rhône river

Answer 3

False. The Northern and Southern Rhône are separated by about 30 miles where few grapes are grown.

The Northern Rhône is located primarily on the west side of the Rhône River and the Southern Rhône has appellations on both sides.

Question 4

True or False

The Southern Rhône is a vastly larger area under vine than the Northern Rhône

Answer 4

True. The Northern Rhône is about 4,000 ha while the Southern Rhône is about 66,000

Question 5

What is the general relationship between the Rhône River and the distance of vineyards from it in the Northern and Southern Rhône?

Answer 5

Vineyarda in the Northern Rhône are generally closer to the river while the Southern Rhône is spread out

Question 6

What is the difference between the design of the appellations in the Northern Rhône and the Southern Rhône

Answer 6

The Northern Rhône is made of several clearly defined AOCs known locally as crus

The Southern Rhône has several established AOCs but also appellations and production of general (basic) regional and IGP wines

Question 7

What percentage of total Rhône Valley wine production is comprised of Côtes du Rhône and Côtes du Rhône Villages?

Answer 7

60%

Question 8

In 2018, what percentage of wine produced in the Rhône Valley was white, rosé, and red?

Answer 8

White: 10%

Rosé: 16%

Red: 74%

Question 9

What percentage of Rhône Valley vineyards were certified organic in 2018?

Answer 9

8%

Question 10

What are the principal black grape varieties of the Southern Rhône? (Jkf edited)

Answer 10

Syrah
Grenache Noir
Mourvèdre
Cinsault (aka Cinsaut)
Carignan

Question 11

What are the principal white grape varieties of the Rhône Valley?

Answer 11

Viognier
Marsanne
Roussanne
Grenache Blanc
Clairette
Bourboulenc

Question 12

What is the general winemaking method used across the Rhône Valley?

Answer 12

Fermentation in concrete vats, though stainless steel and large wooden barrels may also be used

Maturation in small and large wooden barrels

Question 13

Why is Grenache Noir typically aged in concrete vats or stainless steel in the Rhône Valley?

Answer 13

It is prone to oxidation and premature loss of color if it is exposed to too much oxygen

Question 14

Why is Syrah more often aged in oak in the Rhône Valley?

Answer 14

It is prone to reduction. It is thus pumped over more often and aged in barrel to provide gentle oxidation

Question 15

Is new oak common in the production of Rhône Valley Syrah?

Answer 15

Some producers use it but new oak is not as prevalent as it was in the ’90s

Question 16

How are black grapes harvested in the Rhône Valley? How are they transported to the winery?

Answer 16

They are harvested by hand and transported in small crates to ensure the berries do not break

Question 17

In the Rhône Valley, what happens to black grapes for cru level when they arrive at the winery?

Answer 17

Destemmed, chilled, and cold soaked for 1-3 days to extract color

Some producers vinify whole clusters to promote intense aromatics

Question 18

What vessel is used to ferment cru level red wines in the Rhône Valley?

Answer 18

In stainless steel, large concrete vats, or open top wooden barrels. Ambient and cultured yeasts are the producer’s choice.

Question 19

What temperatures are used to ferment cru level red wines in the Rhône Valley? How long does the maceration take place?

Answer 19

Warmer temperatures are used to extract more color, aroma, and tannins. 20-30 days is the typical maceration range.

Question 20

What types of cap management techniques are used in the production of Rhône Valley cru level red wines?

Answer 20

Punching down

Pumping over

Rack and return

Question 21

Are cru level red wines from the Rhône Valley matured before release?

Answer 21

Yes. 12-24 months is common. Grenahce Noir may be matured in large oak barrels while Syrah and Mourvèdre may be matured in small barrels.

Question 22

How much new oak is common in the maturation of cru level red wines from the Rhône Valley?

Answer 22

20-25%

Question 23

How are grapes for inexpensive Rhône Valley red wine harvested and processed?

Answer 23

Machine harvesting is common. Fermentation is initiated quickly so any broken grapes do not oxidize or otherwise affect the final product. Flash detente or thermovinification May be used to produced low-tannin fruity style quickly.

Question 24

Are hand-picking and carbonic maceration options for winemakers in the Rhône Valley who want to produce inexpensive wine?

Answer 24

Yes, as these can enhance color and fruit intensity. These methods can also produce wines with low tannins, making them suitable for early drinking.

Question 25

What techniques do inexpensive Rhône Valley winemakers have, beyond traditional winemaking methods, to produce inexpensive red wine quickly?

Answer 25

Flash détente Thermovinification

Question 26

Are cultured or ambient yeasts common in the production of inexpensive red wine from the Rhône Valley? Why?

Answer 26

Cultured yeasts. These ensure a complete, quick, reliable ferment

Question 27

What fermentation temperature is typically used for inexpensive Rhône Valley red wine? Why?

Answer 27

Mid-range to ensure fruit aromas are retained and high levels of tannins are avoided

Question 28

How long are grapes used in inexpensive red wine from the Rhône Valley typically macerated? Why?

Answer 28

A short time to prevent an overly high extraction

Question 29

How might inexpensive red wines from the Rhône Valley be stored prior to bottling?

Answer 29

Typically in stainless steel for a few months

Question 30

How are rosé wines from the Rhône Valley typically produced? What village is known for this method?

Answer 30

By a short, cold maceration (usually 12-24 hours). Fermentation is then carried out at mid-range temperatures and malolactic conversion is blocked. Tavel in the Southern Rhône is known for this style

Question 31

How are rosé wines aged, if at all, in the Rhône Valley?

Answer 31

In large oak or concrete vats, or possibly stainless steel Some producers may use small oak barrels to add texture to their top wines

Question 32

How are white Rhône Valley wines typically produced? Why?

Answer 32

At mid-range temperatures with malolactic conversion prevented. The goal is to retain fruit aromas and maintain acidity.

Question 33

How are white wines of the Rhône Valley typically aged?

Answer 33

In large old oak or stainless steel.

Question 34

Is batonnage common in the production of Rhône Valley white wines? Why or why not?

Answer 34

Not usually, as Rhône Valley wines are naturally fuller bodied and the preservation of fruit aromas is desired. Some producers use batonnage to create even fuller wines, such as Chapoutier's Hermitage Blanc

Question 35

Is oak used in the fermentation and maturation of Rhône Valley white wine?

Answer 35

Sometimes, in order to increase the complexity of the final product. Barrel fermentation can improve integration of oak. Smaller barrels increase the cost of production.

Question 36

What area in the Rhône valley is covered by the Côtes-du-Rhône AOC border?

Answer 36

All of it and, theoretically, everything in the Northern Rhône, as well. In the Northern Rhône, producers can make more money selling under a local AOC.

Question 37

Is irrigation prohibited in the Rhône Valley?

Answer 37

Generally yes, but AOCs may apply for special permission to use it under strict conditions

Question 38

What are the conditions under which appellations may apply for and use irrigation in the Rhône Valley?

Answer 38

The appellation must prove water stress Irrigation cannot take place after véraison Irrigation cannot be used to exceed maximum appellation yields

Question 39

True or False The majority of négociants in the Rhône valley do not operate in a single area (North, South) but instead work across the entire region

Answer 39

True. The division between Northern and Southern Rhône is reductive of the styles common in each, not the business carried out between or within the two

Question 40

Where are the largest Rhône Valley companies and négociants based?

Answer 40

In the Northern Rhône, though cooperatives are much more prevalent and important in the South

Question 41

Which producer sells the largest percentage of Crozes-Hermitage wines? What type of producer are they?

Answer 41

Cave de Tain, a cooperative, sells 40% of Crozes-Hermitage wines

Question 42

What percentage of Rhône Valley wine sales are out of supermarkets? Specialist wine shops and hospitality? Discounters?

Answer 42

Supermarkets: 32% Wine Shops and Hospitality: 29% Discounters: 6% The remaining 33% is exported

Question 43

What are the top three export markets for Rhône Valley wines?

Answer 43

USA UK Belgium

Question 44

How much Rhôone Valley wine is consumed domestically? How much is exported?

Answer 44

67% domestic 33% exported

Question 45

What changes in wine value have occurred in the Rhône Valley recently? What effect have they had on the types of producers present in the region?

Answer 45

Prices of bottles have increased, leading to more privately owned wine production. Growers are producing and bottling their own wines instead of selling their wines to négociants.

Question 46

How has the Rhône Valley adopted sales strategies to adjust to increasing demand (think other high-demand AOCs)?

Answer 46

Some top estates have begun en primeur sales, especially for Côte-Rotie, Hermitage, and Châteauneuf-du-Pape