South of France Flashcards
What is the total area under vine in Languedoc Roussillon?
240,000 hectares
More than chile, South Africa or Australia
What is the common factor between Languedoc, Roussillon and Provence?
Low yields for AOC wines due to low rainfall and warm windy climate which accelerates evapotranspiration
(Lowest yields of all French regions)
What is the climate and overall topography of the Languedoc?
Mediterranean with long sunshine hours and very warm summers
Majority of vines sit on a low lying alluvial plain
Which two developments transformed the fortunes of the Languedoc?
Canal du Midi was built in the 17th century enabling travel to Bordeaux
Building of railways (19th century)
What is the average yearly rainfall in Languedoc?
600mm or less
What is the name of the cool dry wind which blows in the Languedoc around 200 days per year?
Tramontane
What influences allow successful organic viticulture in Languedoc?
Low moisture levels
Cool, dry Tramontane wind
Both significantly reduce fungal disease pressure and need for spraying
What percentage of France’s organic wine production is Languedoc responsible for?
One third
What are the 6 most grown grape varieties in the Languedoc?
- Carignan
- Syrah
- Grenache Noir
- Merlot
- Cabernet Sauvignon
- Cinsault
What are the main characteristics of Carignan?
Late budding
Late ripening
Capable of achieving very high yields (200 hl/ha) but will lose concentration
Old vines naturally control yields and increase concentration
Prone to powdery mildew and grape moths
Hard to machine harvest as bunches are very firmly attached to the vine
What training method has historically been used in Languedoc?
Bush vines - well adapted to the hot Mediterranean climate
What training system do new vineyards in the Languedoc tend to use and why?
Trellising - easier to machine harvest, reduces costs and need for labour
Which technique is often used in Languedoc to create fruity wines with medium to deep colour and low tannins?
Carbonic maceration
How is the majority of red wine in the Languedoc made?
5-7 days on skins to limit extraction of tannins
Mid range fermentation temperatures to preserve primary fruit
Stainless steel/concrete vessels
What percentage of Languedoc production is IGP wine?
70%
Which is the Languedoc’s largest IGP and what percentage of French wine production does it account for?
IGP Pays d’Oc
Accounts for 10-15% of all French wine production depending on vintage
What is the usual style of an IGP Pays d’Oc wine?
Fresh and fruity varietal expressions with little or no oak - good to very good and inexpensive to mid priced
What are the 3 forms of IGP (which can overlap) in Languedoc?
Regional
Departmental
Smaller unit named after a historical/geographical feature (eg IGP Cotes de Thongue)
What are the AOC requirements for composition of red wine in Languedoc?
A minimum of two varieties must be used INCLUDING one of the principal varieties (which are chosen by the individual appellation)
They may also set upper limits for the inclusion of any one variety and may set minimum and maximum amounts for certain combinations
Which grapes are usually required as part of the blend in AOC Languedoc winds?
Grenache
Most also want Syrah and Mourvèdre
In which two Languedoc AOCs is Carignan a principal variety?
Fitou AOC
Corbieres AOC
What is the average AOC yield limit in Languedoc and why are yields often lower than this?
Maximum yield 45-50 hl/ha
Often lower in practise due to low rainfall and low fertility soils
What are the 3 main appellation groupings in Languedoc?
Regional - Languedoc AOC
Named appellation - Corbieres AOC
Sub-appellation - corbieres-Boutenac AOC
Which Languedoc appellation is the 4th largest in France?
Corbieres AOC - 10,000 HA
Name at least 3 of the main appellations in Languedoc
Can have
Minervois AOC
Saint-Chinian AOC
Fitou AOC
Faugeres AOC
La Clape
Terrasses du Larzac
Picpoul de Pinet
What percentage of Languedoc production is AOC wine?
15%
Which producers have pioneered a drive to showcase the potential of high quality winemaking in Languedoc ?
Mas de Daumas Gassac
Gerard Bertrand
What is the area under vine in Roussillon?
21,000 hectares
Massively reduced under EU vine pull schemes and overproduction in the 1980s
How does the topography of Roussillon differ from Languedoc
Mountainous - dominated by the Pyrenees
Very little flat land suitable for high volume grape growing like the flat alluvial plain in the Languedoc
Vineyards mainly on slopes or foothills of the Pyrenees
What is the AOC production of Roussillon vs Languedoc
Roussillon - 70%
Languedoc - 15%
What percentage of production are co ops responsible for in Roussillon?
75%
What is the climate in Roussillon?
Warm, windy Mediterranean
500-600mm rainfall
Long sunshine hours
What weather factors reduce yields in Roussillon?
Frequent winds
Low rainfall
What are the most important grape varieties in Roussillon?
Grenache
Syrah
Carignan
Mourvèdre
Muscat’s for fotified
Macabeo/Viura for white
Why has there been less of a transition from bush vines to trellising in Roussillon vs Languedoc?
Less flat land suitable for trellising - many vineyards are on slopes/foothills of the Pyrenees
Which are the two main Roussillon AOCs for dry wine?
Cotes du Roussillon AOC - 5000HA
Red, white, rosé
Cotes du Roussillon Villages AOC - less than half the size of CdR
Red only
What are the principal grape varieties used in Provence rosé?
Grenache Noir and Cinsault
What is the climate in Provence?
Warm Mediterranean with adequate rainfall for grape growing and cooling influence from the Mistral wind
What effects does the mistral have on Provence?
Reduce disease pressure - Provence has double the national average of organic vineyards
Damage to vines
Disruption to flowering and fruit set, reducing yields
Why is harvest date selection critical in Provence?
Grapes must be sufficiently ripe to avoid bitterness if skin contact is used, but still need to retain desired level of high acidity
What are the two main techniques used for the production of Provence rosé?
Direct pressing
Short maceration (a few hours on skins)
How and why is fruit for Provence rosé handled protectively?
Techniques which exclude oxygen & refrigeration are used
In order to maximise fruity aromas and preserve pale pink-orange colour
Why is fermentation temperature for Provence rosé limited to 14-18 degrees?
Top end of cool - to preserve primary fruit but avoid banana aroma often associated with v cool fermentation
Why is malolactic conversion blocked for Provence rosé?
To preserve primary fruit and maintain high acidity
What is the largest appellation in Provence?
Cotes de Provence AOC
20,000 hectares
90% of production is rosé
What makes Bandol AOC unusual in Provence?
Produces more red than rosé
