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WSET Diploma D3 > South of France > Flashcards

South of France Flashcards

1
Q

How many hectares under vine are there in Languedoc-Roussillon?

A

Around 240,000, more than Chile, Australia, or South African’s entire area under vine

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2
Q

What common factor is found in AOC regulations across Languedoc, Rousillon, and Provence?

A

Low yields due to low rainfall and warm, windy climate

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3
Q

What historical events led to wine becoming a major part of the Languedoc’s economy?

A

The Canal du Midi in the 17th century, connecting it to Bordeaux, and the railways in the middle 19th century, connecting it to Paris, and the end of wine imports from Algeria in 1973

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4
Q

What role do cooperatives play in Languedoc?

A

Very important. In the 1950s they accounted for 90% of total production, and today account for about 70%

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5
Q

Describe the climate and growing environment of Languedoc

A

Mediterranean, with high sun and low rain. Cool, dry Tramontane nNW wind blows 200 days a year, relieving disease pressure and associated costs. Also conducive to organic viticulture for this reason

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6
Q

What are the top varieties grown in the Languedoc (by % hectares)?

A

Carignan, Syrah, Grenache Noir, Merlot, Cabernet Sauvignon, Cinsault

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7
Q

Describe Carignan

A

Late budding, late ripening, highly productive variety. Yields must be sharply reduce, which happens naturally with old vines. Prone to powdery mildew and grape moths. Not suited to mechanical harvesting because bunches are firm to the vine. High in acid and tannin, often softened by blending or carbonic

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8
Q

Describe vineyard management in the Languedoc

A

Historically bush-trained, providing shade to bunch but requiring hand work. New vineyards are often trellised for mechanization

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9
Q

Describe winemaking in the Languedoc

A

Carried out in large concrete or stainless tanks, with cultured yeast to ensure rapid fermentation and consistent style. Inexpensive reds are crushed and fermented on the skins for 5-7 days to limit tannin extraction. Rested for a few months in stainless or concrete and released for early drinking. Carbonic is common. High quality production may use sorting tables, warmer fermentations, ambient yeast, and barrique

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10
Q

What percentage of Languedoc wines are IGP, and what are their regulations?

A

70% of production. Max 90 hl/ha for white and red, 100 hl/ha for rose, with 58 authorized varieties.. High yields and productivity lowers costs, making wines attractive in the inexpensive prices

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11
Q

What are the three IGP categories in France?

A

Regional, for example Pays d’Oc, Departmental, for example Gard, or an historical or geographical feature, like Cotes de Thongue

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12
Q

Describe IGP Pays d’Oc

A

Largest producer of IGP wine in France, with 10-15% of all French wine produced depending on vintage. Just over half red, a quarter white, under a quart rose. Fresh, fruity variety expressions with little or no oak. Top four varieties are Merlot, Cab Sauv, Chard, Syrah

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13
Q

In order of % of production, what are the top 7 varieties in the Languedoc?

A

Merlot, Cab Sauv, Chard, Syrah, Grenache Noir, SB, Cinsault

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14
Q

What percentage of Languedoc production is red?

A

90%

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15
Q

How are grape varieties divided in Languedog AOC regulations?

A

Principale grapes and and other allowed grapes (as in Rhone)

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16
Q

What is true of all Languedog AOC regulations? What is also true of most?

A

All Languedoc AOC reds require a minimum of two varieties, including one or more of the principal varieties. Most also give an upper limit for any one variety, and may include min and max amounts for single or combinations of varieties

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17
Q

In nearly all Languedoc AOCs, what varieties are required? What are the exceptions to these rules?

A

All require Grenache Noir, most require Syrah and Mourvedre, except in Cabardes and Malepere AOCs

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18
Q

In which Languedoc AOCs is Carignan a principal variety?

A

Corbieres AOC and Fitou AOC

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19
Q

How do blend requirements change in Languedoc AOC subzones?

A

Rules for the blend may differ in subzones, for example a higher total percentage of GSM may be required

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20
Q

How do percentage requirements differ between the vineyard and the final wine in Languedoc AOCs?

A

They can be different, for instance a variety may be required as 50% of plantings but only 40% of final blend

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21
Q

What are the max yields for Languedoc AOCs?

A

Languedoc AOC is 50 hl/ha fo red, 60 hl/ha for white, appellations are usually 45-50 hl/ha, and sub-zones may limit further to around 40 hl/ha, but in practice much production is lower-yielding

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22
Q

What is the appellation hierarchy for the Languedoc?

A

Regional (Languedoc AOC), named (IE Corbieres AOC), sub-appellation (IE Corbieres-Boutenac AOC)

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23
Q

Describe Corbieres AOC

A

Hilly appellation southwest of Narbonne. Oer 10,000 ha makes it fourth largesst AOC in France. Tauch and D’Alaric mountain ranges provide elevation up to 450 M, cooling altitude and northn winds help retain acidity. 90% red, made from at least 40% Carignan, Grenache Noir, Mourtvedre, Syrah. Max yeld 50 hl/ha

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24
Q

Describe Corebieres-Boutenac AOC

A

Sub-appellation of Corbieres that requires Carignan, Grenache Noir, and Mourvedre to make up 70% of the blend

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25
Q

Describe Minervois AOC

A

Large appellation with a range of climatic zones based on altitude and proximity to the Med. Mostly red with some white and rose. Reds are usually GSM, and are required to be at least 50% Grenache, Syrah, Mourvedre, Carignan, and Cinsault with no variety exceeding 80% of the blend

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26
Q

Describe Minervois La Liviniere AOC

A

Red only subzone of Minervois situated on a limestone terrace of slopes up to 400M, giving very good drainage, sun intercept, and cooling from altitude. Can have higher acidity. GSM min 40%, and GSM + Carignan and Cinsault must make up at leaast 80%

27
Q

Describe Saint-Chinian AOC

A

Large appellation between Minervois and Faugeres, mainly red and rose from principally GSM (min 50% of blend) with two distinct terroirs

28
Q

What are the two different terroirs in Saint-Chinian AOC?

A

Northern zone with arid, fast-draining schist soils, resulting in low yields and more concentration (home to the sub-zones, Saint-Chinian Roquebrun and Saint-Chinian Berlou AOCs), and southern zonee where soils are clay and limerstone with greater water-holding and high yields with less concentration

29
Q

Describe Fitou AOC

A

First Languedoc AOC, formed 1948. Flat coastal area with clay and limestone soils, and mountainous inland area with fast-draining schist soils producing higher flavor concentration. Carignan must be 10-40% of the blend and Grenache must be at least 20%

30
Q

Describe Faugeres AOC

A

250-400M vineyards on well-drained, low fertility schist soils. Wines of very good concertration. Max yield 50 hl/ha, butaverage is 33 hl/ha. 40% of vineyard land is organic

31
Q

Describe Pic-Saint-Loup AOC

A

More continental than most of Languedoc, with cold winters and considerable rainfall. Similar to the northern Rhone, and Syrah performs wll and must be 50% of final blend. Red and rose only

32
Q

Describe Terrasses du Larzac AOC

A

New AOC, 2014. Wide range of altitudes and high diurnal range gives ripe fruit and fresh acidity. Red only, must be a blend of at least three varieties

33
Q

Describe La Clape AOC

A

New AOC, 2015. Coastal, close to Narbonne. Warm, sunny, arid windy, enabling full ripening even for Mourvedre. 80% red, but whites are well-known and are blends of min 60% Grenache Blanc and/or Bourboulenc

34
Q

Describe Picpoul de Pinet AOC

A

Lowl-lying, coast appellation for whites made from Piquepoul Blanc. which retains acidity despite the warm climate. Max yield 55 hl/ha

35
Q

What has led to the rise in Picpoul de Pinet AOC’s popularity?

A

Improved technology, including gentle pressing and controlled oxidation and fermentation at low temps, combined with popularity among tourists and the export market

36
Q

Which Languedoc appellations are influenced by the Atlantic? What is significant about this?

A

Malepere and Cabardes AOCs, which grow both Bordeaux and Rhone varieties

37
Q

Describe Malepere AOC

A

Atlantic-influenced climate protected from the Med by mountains. Must be a blend of at least two varieties and be at least 40% Merlot

38
Q

Describe Cabardes AOC

A

Subject to both Atlantic and Mediterranean influences, minimum 40% each of Bordeaux varieties and either Grenache and/or Syrah

39
Q

What is the breakdown between IGP and AOC wine in the Languedoc?

A

Only 15% AOC, nearly 70% IGP (the balance is just Wine)

40
Q

Describe the topography and wine production in Roussillon

A

21,000 ha under vine (about 1/3 what it was in 1980). Dominated by the Pyrenees and vineyards are mainly on slopes or mountain foothill. There is no flat, coastal plane for high volume as in Languedog. 70% of vineyards are AOC, and 1/4 of production is Vins Doux Naturels. Equal volumes of AOC and IGP are made, and about 75% of production is via co-op

41
Q

Describe the climate and growing environment of Roussillon

A

Warm, windy Mediterranean climate with moderate rainfall and high sunshine hours. Very favorable for grapegrowing, but drought can be an issue. Frequent wind and low rainfall reduces disease threats. Low yields and high concentration. Good environment for organic viticulture, about 15%

42
Q

What are the most important grape varieties in Roussillon?

A

Grenache Noir, Syrah, Cairgnan for reds, Muscat Blanc, Muscat of Alexandria, Macabeu for white

43
Q

How are vines trained in Roussillon?

A

Traditionally bush-trained and hand-harvested. Trellissing has become common where possible, but there are fewer flat areas to allow it than in Languedoc

44
Q

Describe Cotes du Roussillon AOC

A

Large appellation on the lower slopes of the Pyrenees. Red, rose, and white. Max yield 48 hl/ha. Principal reds are Carignan, Grenache Noir, Mourvedre, Syrah. Max Carignan in the vineyard is 50%, and Syrah and Mourvedre (separate or combined) but me minimum 25% of vineyard. Wine must be made from minimum two varieties, and any one component is max 80%

45
Q

Describe Cotes du Roussillon Villages AOC

A

Smaller that CdRou, reds only, same rules about minimum two varieties and 80 proportion. Vines are at high elevations, allowing a cooling influence and greater acidity retention. More work is done by hand, raising cost. Max yield 45 hl/ha though are often much lower. 5 named villages may be added, some requiring lower yields and/or carbonic maceration

46
Q

Describe Collioure AOC

A

Small appellation along the coast to the Spanish border (same boundaries as Banyuls AOC for fortified). Full-bodied dry red and whites from steep, terraced vineyards about the med. Reds are GSM, whites are Grenache Gris. Max yield 40 hl/ha but rarely achieved. (20-25 hl/ha is typical)

47
Q

What percentage of Provence’s AOC wine is rose?

A

90%

48
Q

What percentage of France’s rose wine comes from Provence AOC?

A

40%

49
Q

What is the Provencal name for Vermentino?

A

Rolle

50
Q

Describe the climate and growing environment of Provence

A

Warm Mediterranean climate with adequate rain and cooling influence from Mistral. Double the national average of organic vineyards. Cold winds can interrupt flowering and fruit set, reducing yields. Best sites are shielded from the Mistral or at higher altitudes

51
Q

By percentage of hectares, what are the top varieties in Provence?

A

Grenache Noir, Cinsault, Syrah, Carignan, Rolle, Cab Sauv

52
Q

How are vineyards trained in Provence?

A

Traditional bush vines are being replaced with trellised vines to aid mechanisation and reduce cost.

53
Q

What must be considered when harvesting fruit for rose production?

A

Picking must be early enouhg to retain acidity, but the fruit must be ripe enough for tannins to not impart bitterness

54
Q

Why are Provencal roses typically so pale in color?

A

Relatively low level of color in the common varieties used - Grenache, Cinsault, and Tibouren. Additionally, AOC regs allow up to 20% white varieties in the blend

55
Q

How are Provencal roses typically made?

A

Either by direct press (most common) or by short maceration (a few hours) on the skins. Must is typically acidified to balance fruit and acid. Best quality wfruit is chilled to reduce oxidation. Fermentation in stainless. Cultured or ambient yeast (cultured more common). Fermented to dryness by AOC regulation. Malo typically blocked. Deep color may be reduced by fining. 2-3 months in stainless before release

56
Q

What are the advantages of hand harvesting and whole bunch pressing when producing rose?

A

Less stress on the grapes during harvest (especially if picked early morning), fruit can be sorted in the vineyard, whole bunch pressing is gentler and extracts fewer solids and phenolics, more juice is produced at lower pressure due to presence of steams channeling juice

57
Q

What are the disadvantages of hand harvesting and whole bunch pressing when producing rose?

A

Hand harvesting requires a large, well-trained picking team to harvest and select, in many countries it is expensive labor, labor may not be available in the early morning, hand harvesting is more expensive and slower, whole bunch pressing is more time consuming as fewer bunches can be loaded at a time

58
Q

What are the advantages of machine harvesting and short maceration or hold in press when producing rose?

A

Speed, significantly cheaper than hand harvesting, does not require large picking teams, grapes can be picked at night for cooler temps, shortest possible delay between picking and refrigeration or pressing

59
Q

What are the disadvantaages of machine harvesting and short maceration or hold in press when producing rose?

A

Machine harvesting requires up to date, maintained machine and driver, grapes are destemmed by the shaking mechanism, so whole bunch pressing is not possible, destemmed grapes require higher pressure to exract the same amount of juice as whole bunch

60
Q

Describe Cotes de Provence AOC

A

Large appellation, 90% rose but red and white are allowed. Principal varieties are Grenache Noir, Cinsault, Mourvedre, Syrah, Tibouren. Wines must be a blend, max yield 55 hl/ha wbut average is 45 hl/ha

61
Q

What are Coteaux Varois en Provence AOC and Coteau d’Aix-en-Provence AOC?

A

Majority rose appellations with the same principal varieties as Cotes de Provence AOC plus Counoise, and max yield hl/ha

62
Q

Describe Bandol AOC

A

Provencal appellation that traditionally produced more red than rose (but rose has recently become more common). South-facing vineyards protected from the wind, steep enough that may require terracing. Soils are limestone and clay. Very warm microclimate allows Mourvedre to reliably ripen; reds must be 50-95% Mourvedre and aged in oak 18 months, roses must have 20-95% Mourvedre. Max yields 40 hl/ha

63
Q

What percentage of total world rose consumption takes place in France?

A

36% of worldwide consumption

WSET Diploma D3 (17 decks)

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