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D3 KID > South of France > Flashcards

South of France Flashcards

1
Q

Languedoc covers what (3) départements?

A

Aude
Hérault
Gard

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2
Q

Roussillon covers what département?

A

Pyrénées-Orientales

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3
Q

Languedoc-Roussillon land under vine? (and breakdown between Languedoc and Roussillon)

A

Overall 240,000ha

220k in Languedoc; 20k in Roussillon

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4
Q

Which French region has the lowest yields?

A

Languedoc-Roussillon

Half that of Champagne or Alsace

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5
Q

Languedoc topography

A

Mainly a low-lying alluvial plain

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6
Q

What infrastructure development transferred Languedoc-Roussillon fortunes? When?

A

Building of Canal du Midi, 17th century

Exports grew

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7
Q

Co-ops account for what % of Languedoc-Roussillon production

A

70%

it was 90% in the 1950s

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8
Q

Languedoc-Roussillon became largest source of everyday French wine after 1973. Why?

A

France no longer sourced wine from Algeria

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9
Q

Languedoc climate?

A

Mediterranean
Lots of sun
Rain below 600mm
Very warm summer

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10
Q

Wind in Languedoc? So what?

A 
Cool, dry Tramontane wind
North-west wind 200 days per year
= low disease pressure
= less need to spray
= lower cost
= more organic certification
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11
Q

Languedoc and Roussillon produce what % of France’s organic production?

A

33%

one third

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12
Q

Carignan buds early or late?

A

Buds late

Avoid spring frost

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13
Q

Carignan ripens early or late

A

Ripens late

Needs a warm climate and long ripening season

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14
Q

What sort of yields can Carignan do?

A 
High
up to 200hl/ha
Popular when volume was the driver
but low flavour intensity
Needs much lower yields for quality wine
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15
Q

How does Carignan yield naturally get lower?

A

When vine gets old - 50 years or more

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16
Q

Is Carignan well suited to machine harvest?

A

Not particularly - bunches firmly attached to vine

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17
Q

Natural characteristics of Carignan grape?

A

High acid
High tannins
Winemakers seek to soften these characters = carbonic maceration, blending etc

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18
Q

Typical Carignan wine style

A 
Unoaked
Medium ruby
Simple blackberry fruit
High acid
High tannin
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19
Q

High-end Carignan style

A

Intense black fruit, spice, earth
High tannin
High acid

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20
Q

Techniques in Languedoc for small, high quality reds

A 
Sorting tables
Warm ferment
Ambient yeast
Barriques
= cost of production +
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21
Q

IGP represents what % of Languedoc production?

A

70%

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22
Q

Max yields for Languedoc IGP wines

A

Red and white: 90hl/ha

Rosé: 100hl/ha

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23
Q

IGP in Languedoc allows how many different grape varieties?

A

58

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24
Q

What category has driven Languedoc’s commercial success in last three decades?

A

IGP wines with a grape variety on label
Higher yields = lower cost = sharper pricing
Grape on label = consumer-friendly, compete with new world

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25
Q

What are the three types of French IGP?

A

Regional (IGP Pays d’Oc)
Departmental (IGP Gard)
Smaller unit named after a historical/geographical feature (IGP Cotes de Thongue)

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26
Q

What is France’s biggest IGP?

A

Pays d’Oc

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27
Q

Pays d’Oc IGP produces what % of ALL French wine?

A

10-15%, depending on the vitnage

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28
Q

IGP Pays d’Oc production breakdown by colour?

A

50% red
25% white
25% rosé

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29
Q

Top four single varietals used for IGP Pays d’Oc?

A

Merlot
Cabernet Sauvignon
Chardonnay
Syrah

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30
Q

Export/domestic split for IGP Pays d’Oc?

A

Domestic: 50% (supermarkets and hospitality)
Export: 50% (Germany, Netherlands, Belgium)

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31
Q

Red wine is typically what % of production in all Languedoc AOCs?

A

90%

Excludign AOCs dedicated to white wine

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32
Q

Are AOC wines in Languedoc blends?

A

Yes
Minimum of two grape varieties
Usually an upper limit of 80% of one grape

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33
Q

Typical yields for AOC wines in Languedoc?

A

Usually between 45-50hl/ha

each AOC sets its own

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34
Q

What is the regional AOC in Languedoc?

A

Languedoc AOC

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35
Q

Rules for Languedoc AOC

A
  • Principal: Grenache Noir, Syrah, Mourvedre
  • Min two vareities including at least one of Principal
  • Total combo of Principal must be at least 40%
  • Other varieties (Cinsaut, Carignan, locals) cannot exceed 30%
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36
Q

Style of Languedoc AOC (Regional AOC)

A 
Medium intensity
Simply blackberry and red plum
Medium tannin
Medium acid
Medium alc
Medium body
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37
Q

Style of named AOCs in Languedoc (eg Corbieres)

A 
Medium to medium (+) intensity
Blackberry, red plum, herb
Medium tannin
Medium to medium (+) acid
Medium to high alc
Medium (+) to full body
Minority: oak aromas
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38
Q

Style of sub-appellation AOCs in Languedoc (eg Corbieres-Boutenac AOC)

A

Medium (+) to pronounced
Medium (+) tannins
Some outstanding

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39
Q

Producer in Coerbieres AOC

A

Ch. de Fontareche

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40
Q

Topography

A

Hilly
2 mountain ranges: Tauch and D’alaric
slopes up to 450m
Cooling influence (altitude and wind) retain acidity

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41
Q

Land under vine in Corbieres AOC

A

10,000ha

4th-largest in France

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42
Q

What % of Corbieres AOC is red?

A

90%
(in line with most AOCs in Languedoc)
There is also white and rosé

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43
Q

Sub-AOC within Corbieres

A

Corbieres-Boutenac AOC

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44
Q

Domestic/export split of Corbieres AOC

A

70% domestic (mostly supermarket)

30% export (China, Germany and Belgium)

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45
Q

One thing to know about Minervois AOC

A

Range of climatic zones based on altitude and proximity to Mediterranean
Extensive appellation

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46
Q

Minervois La Liviniere AOC: what kind of wines

A

Red only

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47
Q

Terroir of Minervois La Liviniere

A

Limestone terrace, gentle slopes 400m
Very good drainage, sun exposure, cooling influence
= higher acidity

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48
Q

Saint-Chinian AOC usually broken down into what two sectors?

A

Northern zone and southern zone. North is better quality!

North: arid, fast-draining schist
= Low yields, high concentration
contains subzones Saint-Chinian Roquebrun and Saint-Chinian Berlout

South: clay and limestone
More water holding
High yields
Less concentration

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49
Q

What was the first AOC in the Languedoc? When?

A

Fitou AOC

1948

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50
Q

Two areas of Fitou AOC?

A

Coastal area: flat, low-lying plains, clay and limestone, good water retention

Inland area: more mountainous, less fertile, fast-draining schist
= more flavour concentration

51
Q

Largest producer in Fitou?

A

Mont Tauch co-op

52
Q

One producer makes 50% of Fitou AOC. Who?

A

Mont Tauch co-op

53
Q

Mont Tauch co-op operates in what AOC? And produces what % of that AOC’s wine?

A

Fitou AOC

50%

54
Q

Faugeres AOC: altitude; soil; % of organic vineyard

A

250-400m
Well-drained, low fertile schist
40% of vineyard organic

55
Q

Climate in Pic Saint-Loup AOC

A

Continental climate, similar to northern Rhone

Syrah must be 90%

56
Q

Example of super-premium Terrasses du Larzac AOC

57
Q

La Clape AOC since when?

58
Q

Where is La Clape AOC located?

A

Coastal area, near Narbonne

59
Q

Grape for Picpoul de Pinet AOC

A

Piquepoul Blanc

60
Q

Benefit of Piquepoul Blanc in a warm cliamte?

A

It retains acidity as it ripens

61
Q

Picpoul de Pinet: grapes historically used for what?

A

Local Vermouth industry

changed in 70s and 80s with advanced tech

62
Q

Picpoul de Pinet style

A 
Dry
Medium bodied
Medium (+) to high acid
Medium intensity lemon, light floral
Acceptable to good
63
Q

Domestic/export split for Picpoul de Pinet AOC

A

35% domestic (tourists visting the region)

65% export (UK, USA and Netherlands)

64
Q

Co-ops produce what % of Picpoul de Pinet AOC? Example of one

A

90% (!)

Ormarine co-op

65
Q

Two Atlantic-influenced AOCs in Languedoc. And so what?

A

Malepere AOC; Cabardes AOC

Bordeaux varieties as well as Languedoc varieties

66
Q

What % of wine in Languedoc is AOC level?

A

15%

70% is IGP, the rest is VdF

67
Q

Examples of quality-driven producers in Languedoc (3)

A

Mas de Daumas Gassac
Gerard Bertrand’s Clos d’Ora
Chateau Puech-Haut

68
Q

Roussillon: land under vine

A

21,000ha

Decline in recent decades. Now 1/3 of former size

69
Q

What % of Roussillon wine is VDN?

70
Q

Co-ops produce what % of Roussillon wine?

71
Q

Climate in Roussillon

A

Warm, windy Mediterranean
Moderate rain 500-600mm
High sunshine hours
Very favourable for grapes BUT drought possible

72
Q

What keeps disease pressure at bay in Roussillon?

A

Frequent winds
Low rainfall

so high takeup of organic

but this also leads to lower yields

73
Q

Most widely grown (red) grape in Roussillon?

A

Grenache Noir

74
Q

Disadvantage of bush vines?

A

Most work done by hand = expensive

75
Q

Cotes du Roussillon AOC: land under vine

A

5,000ha

Entire department of Pyrenees-Orientales (except Collioure)

76
Q

Cotes du Roussillon AOC: which styles of wine

A

Red, white and rose
Min two vareities, max 80% of any one variety
Similar to Languedoc AOC for quality and price

77
Q

Cotes du Roussillon Villages AOC: which styles of wine

A

Red wine only

78
Q

How many villages can append their name t Cotes du Roussillon Villages AOC? + example

A

5

e.g. Cotes du Roussillon Villages Tautavel

79
Q

Collioure AOC covers same land as what VDN AOC?

A

Banyuls AOC

80
Q

Collioure AOC style

A

Full-bodied

Red and white

81
Q

IGP in Roussillon

A

IGP Cotes Catalanes

82
Q

How are reds made in Roussilon? (2)

A
  1. Pressing the fruit and macerating on skins

2. Carbonic maceration

83
Q

Examples of quality producers in Roussillon, from other regions

A

Thunevin-Calvet (Bordeaux)

Domaine de Bila-Haut (Chapoutier, Rhone)

84
Q

Outstanding Roussillon producers (3)

A

Domaine Gauby
Clos des Fées
Le Soula

85
Q

Domestic/exprot split of Roussillon dry wine

A

80% domestic

20% export (China, Belgium and Germany)

86
Q

Rosé accounts for what % of Provence’s AOC wines

87
Q

Provence cliamte

A

warm Meditterranean
Adequate rain for grapes
Cold msitral cools things

88
Q

Organic vineyards in Provence vs. the national French average

A

Provence has double the national average

89
Q

Provence: advantage and disadvantage of bush vine

A

Bush vine traditional
gives more shade, an advantage

advantage of trellising: aid mechanisation, reduce cost, easier to control canopy size, achieve ripeness

90
Q

Are grapes for rosé picked earlier or later than for red? Why?

A

Earlier
Retain acidity

(but if made by short maceration, important that tannins are ripe enough to avoid bitterness)

91
Q

Why is harvest date important in Provence?

A

Need to pick early enough to retain acidity. But if making by short maceration, need to wait long enough til tannins and fruit are ripe enough while retaining acid

92
Q

Account for the pale colour of most Provence rose?

A

Low level of colour in grapes eg Grenache Noir, Cinsaut, Tibouren
(also up to 20% whiet grapes allowed)

93
Q

Is acidification common in Provence rose?

A

Yes, musts are typically acidified to achieve a balance of fruit and acidity

94
Q

Two main options (harvest and pressing) for Provence rosé?

A
  1. Hand harvest, press whole bunches

2. Machine harvest and short maceration, or hold in press

95
Q

Advantages of hand harvest and whole-bunch press in Provence rosé

A
  • less stress on grapes (pick at cool times)
  • sort fruit in vineyard
  • whole bunch press gentler, extract fewer solids and phenolics
  • more juice is produced at lower pressure (stems make channels for juice)
96
Q

Disadvantages of hand harvest and whole-bunch press in Provence rosé

A
  • need large, well-trained team
  • labour hard to find in countryside
  • labour not available early morning
  • expensive, slow
  • whole-bunch more time-consuming - fewer bunches in press
97
Q

Advantages of machine harvest and short maceration (or hold in press) in Provence rosé

A
  • fast
  • cheap
  • don’t need big team
  • pick at night, cool temperature
  • short delay between pick and press/refrigeration
98
Q

Disadvantages of machine harvest and short maceration (or hold in press) in Provence rosé

A
  • up to date, maintained machine, skilful driver
  • shaking mechanism, grapes destemmed - can’t whole-bunch press
  • destemmed grapes need higher pressure toe extract same amount of juice
99
Q

Provence rose: cultured or wild yeast common?

A

Cultured is common

Start ferment fast with no off-flavours

100
Q

Provence rosé: ferment temp

A

14-18C

preserve primary fruit, avoid banana aroma

101
Q

If Provence rosé colour too deep: adjusted how?

102
Q

Typical maturation for Provence rosé?

A

Stored for 2-3 months on lees in stainless steel before bottling

103
Q

Example of premium oak-aged Provence rosé prducer

A

Chateau d’Esclans

104
Q

Largest AOC for Provence rosé?

A

Cotes de Provence AOC
(20,000ha)
90% is rosé

105
Q

Cotes de Provence: max yield

A

55hl/ha

average closer to 45hl/ha

106
Q

Cotes de Provence style

A 
Pale pink-orange colour
Light to medium intensity
Raspberry, red plum, herbal
Medium acid
Medium body
Medium alcohol
107
Q

Principal grape varieties for Cotes de Provence AOC

A 
Grenache Noir
Cinsaut
Mourvedre
Syrah
Tibouren
(wines must be a blend)
108
Q

95% of Provence wine come from what three AOCs?

A

Cotes de Provence AOC
Coteaux Varois en Provence AOC
Coteaux d’Aix-en-Provence AOC

109
Q

Other than Cotes de Provence AOC, name two other significant rose AOCs

A

Coteaux Varois en Provence AOC

Coteaux d’Aix-en-Provence AOC

110
Q

Counoise is a principal variety in what two Provence AOCs

A

Coteaux Varois en Provence AOC

Coteaux d’Aix-en-Provence AOC

111
Q

Le Baux de Provence AOC makes mostly what kind of wines?

A

Mostly red from Grenache, Syrah and Mourvedre

112
Q

Bandol AOC vineyard topography

A

South-facing slopes protected from the wind

Steep slopes, terraced to reduce erosion

113
Q

Bandol AOC has gone from 1,400ha to 600ha in last century. Why?

A

Competition for land (tourism)

Difficulty working the slopes

114
Q

Major producer in Bandol AOCC

A

Doamine Tempier

115
Q

Co-op in Bandol AOC

A

Les Vignerons de La Cadierenne

116
Q

Palette AOC is mostly produced by which producer?

A

Ch. Simone

117
Q

What is the big threat to vineyards on Provence coast these days?

A

Building development

118
Q

Provence cru classé in what year?

119
Q

How many cru classé estates in Provence in 1955? vs. today

A

23 estates in 1955
18 of them remain today
eg. Clos Mireille
Domaine Rimaurescq

120
Q

Examples of cru classé estates in Provence

A

Clos Mireille

Domaine Rimaurescq

121
Q

Domestic/export split for Provence

A

65% domestic (half in supermarkets)

35% export

122
Q

Top export market for Provence

123
Q

Large negociants account for what % of Provence production?

D3 KID (35 decks)

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