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WSET Diploma D3 > South of France > Flashcards

South of France Flashcards

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1
Q

Two parts of the Occitanie region and their departments.

A
  1. Languedoc - Aude, Herault, Gard.
  2. Roussillon - Pyrenees Orientales.
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2
Q

Main factor when it comes to AOC of South of France.

A

Lowest yields of all France regions due to low rainfall and warm windy climate (high evapotranspiration).

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3
Q

How many hectares are under vine in the South of France?

A

240.000

More hectares than Chile, Australia or South Africa.

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4
Q

History of the Languedoc.

A
  1. Greek and Roman colony. Many monasteries were built here in the Middle Ages.
  2. Canal du Midi (connects it to Bordeaux) and railroads pushed export markets.
  3. Co-ops dominance and after a block of buying Algerian grapes in the 70s became the number one source of everyday wine in France.
  4. Vineyard removal because of over-production, half of the vines are now present than in 1968.
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5
Q

Why organic practices are high in the Languedoc?

A
  1. Mediterranean climate.
  2. Low moisture level.
  3. Tramontane wind (blows for 200 days).
  4. Rainfall below 600mm.

They all diminish disease pressure.

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6
Q

Main grapes planted in the Languedoc.

A
  1. Carignan.
  2. Syrah.

Also:

Grenache Noir, Merlot, Cabernet Sauvignon, Cinsault.

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7
Q

Carignan budding, ripening and yielding.

A

Late- late.
High

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8
Q

Why Carignan was took off during the EU pull scheme?

A
  1. Mostly high yield, low flavour wines. Overproduction.
  2. Not particularly suited to machine harvesting, bunches are firmly attached to the vine.
  3. Old vines required a lot of manual labour.
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9
Q

Trellising and harvesting in Languedoc.

A
  1. Originally old bush vines (shading) but also some VSP when possible.
  2. IGP and AOP wines are mostly machine-harvested when possible.
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10
Q

Main winemaking technique used in Languedoc for Carignan.

A

Carbonic maceration.

To produce fruity wines with colour and low tannins. If not typically is blended.

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11
Q

Differences between IGP and AOC in Languedoc.

A
  1. Higher yields (90hL/ha for whites/red, 100hL/ha for rose).
  2. More varietals can be used (up to 58).
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12
Q

IGP structure in France.

A
  1. Regional (Pays d’Oc).
  2. Departmental (Gard).
  3. Historic/geographical feature based (Cotes de Thongue).
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13
Q

Pays d’Oc main style and varietals.

A

Reds. Biggest producer of IGP wines in France.

Merlot, Cabernet Sauvignon, Chardonnay, Syrah.

Also rising Grenache Noir, Sauvignon Blanc, Cinsault.

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14
Q

Where is Pays d’Oc wine sold?

A
  1. Supermarkets.
  2. Hospitality is rising.
  3. Export (Germany, Netherlands, Belgium).
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15
Q

How the AOC system works in Languedoc.

A
  1. Most are blends.
  2. Each appellation lists principal varietals (mostly Grenache Noir, Syrah and Mourvedre) of which one or more are mandatory and permitted extra varietals, setting maximum and minimum limits.
  3. Sub-zones within AOCs can have different rules.
  4. Yields are set at around 45-50hL/ha but mostly will go lower at 35hL/ha.
  5. Vineyards and final wine might have different minimum and maximum percentages by law.
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16
Q

Corbieres climatic influences.

A
  1. Tauch and D’Alaric mountains provide altitude and slopes.
  2. Cool north winds.
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17
Q

Corbieres wines blends.

A

Mostly reds.

  1. Corbieres - 40% principal (Carignan, Grenache, Mourvedre, Syrah) and max 20% permitted (includes Cinsault).
  2. Corbieres Boutenac - 70% Carignan, Grenache, Mourvedre.

Mostly sold in France. Also some roses and whites (Bourbulenc, Grenache, Marsanne, Roussanne, Rolle).

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18
Q

Minervois climatic influences.

A
  1. Proximity to Mediterranean Sea.
  2. Altitude.

Mostly reds.

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19
Q

Minervois famous sub-appellation. Climatic influences and wines produced.

A

Minervois La Liviniere. Reds only.

  1. Limestone terraces.
  2. Gentle slopes. 400mt.

Mostly Syrah, Mourvedre, Grenache with permitted Carignan, Cinsault (need to be 80% of the blend).

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20
Q

Saint Chinian main two areas.

A
  1. North - arid, schist soils - low yields, concentration.
  2. South - clay and limestone, higher yields, less concentration.
21
Q

Fitou main two areas.

A
  1. Coastal - flat, clay-limestone. Low concentration wines.
  2. Inland - mountains, schist, less fertile.
22
Q

Fitou main varietal.

A

Carignan.

23
Q

Largest producer in Fitou.

A

Co-op Mont Tauch.
Owns half of the production.

24
Q

Faugeres key factor for wine styles.

A

Really low yields. Set-up at 50hL’ha but producer goes around 33hL/ha.

Low fertility schist soil.

25
Q

Pic Saint-Loup climate and main varietal.

A

Continental and high rainfall (1000mm),

Similar to Northern Rhone. Syrah most planted (50% final blend).

26
Q

Recent appellation in Languedoc for high quality wines and why?

A

Terrases du Larzac.
Red/roses only.

  1. Altitude (200-400mt).
  2. High diurnal range.
  3. High investments e.g. super-premium wine La Peira.
27
Q

La Clape is famous for what kind of wines?

A

Whites (60% Grenache, Bourbulenc).
Also reds for Mourvedre as its sunny, arid and windy.

28
Q

Picpoul du Pinet history.

A
  1. Grapes were used for Vermouth production.
  2. Technology in the 70/80s (gentle press, low temp fermentation).
  3. High demand and high export (UK is 60%) and iconic slender bottle with Languedoc cross.
29
Q

White grape of Picpoul du Pinet and maximum yields.

A

Piquepoul.
55hL/ha.

30
Q

Who produces most of Picpoul du Pinet?

A

Ormarine co-op.
Generally co-ops produced 90% of the production.

31
Q

Bordeaux varieties based-appellation in Languedoc.

A
  1. Malapere.
  2. Cabardes.

Both have Atlantic influences and slightly protected from Mediterranean by mountains.

32
Q

What is changing in Languedoc market?

A
  1. More exports (USA/China).
  2. More quality producers (Mas de Daumas Gassac, Clos d’Ora, etc), mostly people who were selling grapes and now produce on their own.
33
Q

Roussillon climate specs.

A
  1. Pyrenees foothills vineyards planting.
  2. Mediterranean climate.
  3. Moderate rainfall (500mm).
  4. Less fungal, more drought.
  5. High organic production.
34
Q

Most important varietals in Roussillon.

A
  1. Grenache Noir.
  2. Syrah.
  3. Carignan.
  4. Mourvedre.

Also all the Muscats for Vin de Naturel production.

35
Q

Cote du Roussillon AOC vs Cote du Roussillon Villages AOC.

A
  1. Same varietals (Carignan, Grenache, Mourvedre, Syrah based, minimum 2 varieties). In certain villages Carignan must have some carbonic.
  2. Villages is for red only growing on slopes (hand work), while Roussillon is for red, rose and whites on lower slopes.
36
Q

Collioure location.

A

Along Spanish borders along the coast. Steep terraces looking at the Mediterranean (mostly red but also whites).

37
Q

Why IGP Cotes Catalanes is famous?

A

For the presence of ultra-premium wines of Domaine Gauby.

38
Q

Premium producers of Roussillon.

A
  1. Domaine Gauby.
  2. La Soula.
  3. Thunevin Calvet (from Bordeaux).
  4. Domaine de Bila-Haut (Chapoutier).
  5. Clos des Fees.
39
Q

Roses in Provence are made mainly from what varietals?

A
  1. Grenache Noir.
  2. Syrah.
  3. Cinsault.
  4. Mourvedre (smaller plantings).

Also 20% of white varietals (Rolle, Macabeo) are allowed to reduce %.

40
Q

Climate of Provence.

A

Warm Mediterranean with adequate rainfall.

41
Q

Main climatic advantage/problem in Provence.

A

Mistral.

  1. Cooling, reduce fungal.
  2. Can disrupt flowering and fruit set, reducing yields.

Best sites usually are sheltered or high altitude (up to 400mt) to reduce effect.

42
Q

Most important thing during harvest in Provence.

A

Date.

Grapes need to retain as much acidity as possible but also give ripe fresh fruits.

43
Q

Trellising system used in Provence.

A
  1. Bush vines - historical, shade, work by hand.
  2. VSP (mostly now) - mechanisation, reduce cost, control canopy size, easier inter-row work.
44
Q

Rose winemaking techniques.

A
  1. Direct pressing (most common), or short maceration (few hours).
  2. Acidification.
  3. Chilling the fruit to 4 degrees to avoid oxidation.
  4. Cultured yeast in stainless steel to max 18 grades of fermentation to avoid banana aromas.
  5. MLF is blocked.
  6. Fining if colour is too deep.
  7. Some producers add 6-7 months on lees or oak ageing.
45
Q

Whole bunch pressing vs short maceration in Provence rose.

A
  1. Whole bunches gives more juice, gentler, lower pressure. More time consuming as press needs to be loaded many times.
  2. Short maceration is fast and cheaper but higher pressure and lower quality/control.
46
Q

Cotes de Provence has smaller appellation in the Var department. Which ones they are?

A
  1. Coteaxu Varois en Provence.
  2. Coteaux d’Aix en rovence (both with Counoise as principal variety).
  3. Les Baux de Provence (close to Rhone river, mostly reds)
47
Q

Bandol main feature.

A

Terraced slopes to protect from winds. High labour cost.

Mostly reds - Mourvedre main varietal (warmer microclimates).

48
Q

Other appellations of Provence.

A

All coastal.

  1. Bellet.
  2. Cassis (whites).
  3. Pallet (Ch. Simone).
49
Q

Where is Provence sold?

A
  1. Mainly in France - 65% (supermarkets and cellar door).
  2. Export USA mainly and some bits in the UK, pushed by lifestyle branding and celebrity wines (e.g. Miraval).

WSET Diploma D3 (28 decks)

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