SW France Pt 3 - Grapes, Viticulture and Winemaking. Flashcards
Why are there so many varieties of grape found in SW France?
The area was well traversed by pilgrims through the ages bringing grapes with them.
How many varieties have been identified in SW France?
Over 300 of which 120 are indigenous.
Why were so many crosses created in SW France grape varieties?
Following Phylloxera indigenous and inmported varieties were planted side by side creating spontaneous crosses.
Which grapes are the parents of Merlot?
Cabernet France from the Basque region and Madeleine Noire des Charentes from the Loire.
Which grapes are the parents of Cot (Malbec)?
Prunelard from the region and Madeleine Noire des Charentes.
Which grapes are the parents of Carmenere?
Cabernet France and Gros Cabernet.
Which SW France grapes have found success planted in other countries?
Cot in Argentina;
Tannat in Uruguay;
Carmenere in Chile;
Merlot worldwide.
Which are the top three planted grapes in SW France?
Merlot - 14%;
Colombard - 13%;
Sauvignon Blanc - 9%
Why was the wine industry in SW France still in decline in the 1950’s and 60’s?
Many hybrids still planted;
ageing vignerons;
preference for corn crops.
How are the vignerons of SW France rebuilding the wine industry reputation?
Focus on native grapes;
organic farming practices;AND/OR
reduction in chemical use in the growing season.
Which are the top three production areas in SW France?
Bergerac - 22%;
Cahors - 12%;
Gaillac - 11%
How are most white wines in SW France fermented?
Dry
How can sweet wines in SW France be made?
Late-harvest or botrytised method/
How can sparkling wines in SW France be made?
Traditioneele method or Methode Ancestrale.
How are red wines in SW France fermented?
All dry and still. Some are made “vin primeur”.
What is Patrick Ducournau famous for?
He invented the use of micro-oxygenation in wine making in 1991 to soften the tannins in Tannat wines.
What does micro-oxygenation do for wines that are reductive and over tannic.
It softens the tannins and eliminates reductive issues.
How is micro-oxygenation used in winemaking (Method 1)?
Very small quantities of oxygen are bubbled through a FERMENTING vat to keep the wine helthy and avoid stuck fermentations.
How is micro-oxygenation used in winemaking (Method 2)?
Very small quantities of oxygen are bubbled through a FERMENTED vat of finished wine to polymerise tannins.
