The Loire Flashcards
1
Q
SB from Sancerre is less ____ & ____ than SB from other regions
A
herbal and vegetal
2
Q
Top Loire SB is more ____-driven
A
mineral
3
Q
The Joly family was among the first practitioners of …
A
biodynamics
4
Q
Rose d’Anjou is typically based on this local red grape
A
Grolleau
5
Q
Why does Cabernet d’Anjou have residual sugar?
A
to counteract the pyrazines in Cab
6
Q
Sancerre and Pouilly-Fume are classic pairings for this cheese
A
Goat Cheese
7
Q
sweetness levels for vouvray
A
sec
tendre
demi-sec or classic
molleux
doux
8
Q
traditional style of Vouvray
A
demi-sec or “classic”
9
Q
Why can Vouvray made with residual sugar (eg, classic) still taste completely dry?
A
extremely high acidity
