South of France Flashcards
Flavour profile of Cotes de Provence Rosé
- pale pink-orange
- light to medium intensity of fresh red fruits (raspberry, red plums) and herbal notes.
- acidity, body and alcohol are all medium
Provencal rosé is famous for its very “pale pink-orange” colour. How is this achieved whilst still extracting enough flavour and structure?
- use grapes low levels of anthocyanins eg Grenache Noir, Cinsault & Tibouren, low colour when press/macerate
- rules allow 20% of the blend white (eg Rolle), tho’ rare
- fruit is handled protectively - exclude oxygen and refrigerate to preserve the colour and flavours/aromas.
- Rosé is made by either direct pressing (gentle pneumatic presses minimise skin contact and thus extraction of tannins/colour; flushing with inert gas to avoid oxygen); or by a short (few hours) maceration. (Bucher Vaslin’s press Inertys® eliminates oxygen)
- fining can reduce the colour post-fermentation
explain the challenge with the free run versus press juice in making Provencal rosé
- free run/ early press juice has less flavour and phenolics, so earlier you stop the press, the more delicate the extraction (but less volume of wine and thus income)
- you can ferment the more intense press wine separately, and use it blending later if needed.
fermentation temperatures of Provencal rosé
- cool (12-16oC) to preserve aromatic and fresh fruit flavours in stainless steel for temperature control and hygiene (neutral concrete would also work)
- usually takes 10 days
is Provencal rosé matured?
- no for the vast majority
- storage will be cool, in airtight stainless steel, protected by SO2 or a blanket of inert gas
- some age on the lees for a little more texture
What percentage of Provence AOC’s wine production does rosé account for?
90%
Which white grape variety, commonly grown in Sardinia, is used in Provence to produce small volumes of white wine?
Rolle (Vermintino)
Around 80% of Roussillon wines are consumed within France. But which of the following are the three largest export markets for Roussillon wines?
- China
- Belgium
- Germany
Why are the majority of wines in Roussillon bush vines?
- There is less flat land available in Roussillon which makes trellising difficult.
- Although many vines are being trellised, the majority are bush vines.
Many grape varieties are grown in the Pays d’Oc to make single varietal wines (and some are blended). Order the top 7 from highest volume production to lowest.
- Merlot
- Cabernet Sauvignon
- Chardonnay
- Syrah
- Grenache Noir
- Sauvignon Blanc
- Cinsault
How many different grape varieties are permitted in the Languedoc IGP region?
58
Using bullet points, briefly describe why Carignan is ideally suited to being grown in Languedoc
- Ripens late (needs warm Mediterr climate in Languedoc with long warm summer growing season to ripen fully)
- young Carignan vines naturally high yield (200hL/ha- low flavour) Made it very suitable for this dry, warm region.
- now vines matured (50yrs) the yields naturally reduced - concentrated wines black fruits with spicy, earthy notes
- Carignan naturally high in acidity - ideal in a warmer climate, and blends well with low acid in Grenache Noir, and medium acid in warm climate Syrah and Mourvedre.
what wine-making technique is often used to reduce Carigan’s tannic properties?
carbonic maceration
Which type of wines have been core to the Languedoc IGP’s success?
varietally labelled inexpensive wines
all but two Languedoc appellations require the use of Grenache in the blend for their red wines.
Which two do not?
- Malepere AOC
- Cabardès AOC
