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D3 - Wines of the World (superset) > The Loire Valley > Flashcards

The Loire Valley Flashcards

1
Q

What are the classic white grapes of the Loire?

A

Chenin Blanc

Sauvignon Blanc

Melon de Bourgogne

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2
Q

What is the most important red varietal in the Loire?

A

Cabernet Franc (locally known as Breton)

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3
Q

What is the main style of wine produced in the Pays Nantais?

A

Muscadet

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4
Q

What is the grape used to make Muscadet?

A

Melon de Bourgogne

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5
Q

What are the Pays Nantais appellations designated for Melon de Bourgogne?

A

Muscadet AOP

Muscadet Coteaux de la Loire AOP

Muscadet Côtes de Grandlieu AOP

Muscadet Sèvre-et-Maine AOP

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6
Q

What percentage of Muscadet production is labelled as Muscadet Sèvre-et-Maine AOP?

A

More than 80%

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7
Q

What are the three subregions where Hermine d’Or wines may come from?

A

Clisson

Le Pallet

Gorges

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8
Q

What is the Pays Nantais’ climate type?

A

Cool and wet maritime

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9
Q

What region is the Loire’s center for sparkling wine production?

A

Saumur

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10
Q

What is the primary grape of white wines from Anjou?

A

Chenin Blanc

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11
Q

What percentage of Anjou’s wine production is rosé?

A

45

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12
Q

What is the primary grape of rosé wines from Anjou?

A

Grolleau

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13
Q

What is the primary grape of red wines from Anjou?

A

Cabernet Franc

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14
Q

What is the general appellation for Anjou?

A

Anjou AOP

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15
Q

What style of wine is Anjou Blanc AOP known for?

A

White wines that have aggressive acidity and bitterness

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16
Q

What grape(s) are allowed in the production of Savennières AOP?

A

Chenin Blanc

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17
Q

What is the main soil type of Savennières AOP?

A

Blue schist mixed with volcanic debris

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18
Q

In what year did Savennières’ unoffical grands crus acheive AOP status?

A

2011

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19
Q

What are Savenneières’ two unofficial grands crus?

A

Roche aux Moines AOP

Coulée de Serrant AOP

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20
Q

What style of wine is made in Coteaux du Layon AOP?

A

Sweet white wine from 100% Chenin Blanc

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21
Q

What style of wine is made in Coteaux de l’Aubance AOP?

A

Sweet white wine from 100% Chenin Blanc

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22
Q

What color(s) of wine may be produced in Anjou-Villages AOP?

A

Red

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23
Q

What grape(s) are allowed in the production of Anjou-Villages AOP wines?

A

Cabernet Franc

Cabernet Sauvignon

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24
Q

What color(s) of wine may be produced in Saumur AOP?

A

Red

Dry white

Sparkling white

Sparkling rosé

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25
Q

What white grape(s) are permitted in Saumur AOP wines?

A

Chenin Blanc

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26
Q

What red grape(s) are permitted in Saumur AOP wines?

A

Cabernet Franc

Cabernet Sauvignon

Pineau d’Aunis

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27
Q

What is the primary soil composition in Saumur?

A

Soft tuffeau limestone

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28
Q

Which appellations set the standard for Cabernet Franc wines from the Loire?

A

Chinon AOP

Bourgueil AOP

St-Nicolas-de-Bourgueil AOP

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29
Q

What are the three primary soil types of Chinon?

A

Tuffeau

Clay

Varennes

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30
Q

What is varennes?

A

Sandy alluvial soils found in Chinon close the the Vienne river

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31
Q

What is the soil composition of Burgueil AOP?

A

Sand and limestome

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32
Q

What is the soil composition of St-Nicolas-de-Bourgueil AOP?

A

Light alluvial soils

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33
Q

What color(s) of wine are permitted in Bourgueil AOP?

A

Red

Rosé

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34
Q

What color(s) of wine are permitted in St-Nicolas-de-Bourgueil AOP?

A

Red

Rosé

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35
Q

What color(s) of wine are permitted in Chinon AOP?

A

Red

White

Rosé

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36
Q

What is Touraine’s most important white wine distrcit?

A

Vouvray

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37
Q

What is the soil composition of Vouvray AOP?

A

Tuffeau limestone

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38
Q

What are the grape requirements for Vouvray AOP wines?

A

At least 95% Chenin Blanc

Maximum 5% Orbois

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39
Q

What is the primary difference between Vouvray AOP and Montlouis-sur-Loire AOP?

A

Orbois is not allowed in the production of wines from Montlouis-sur-Loire AOP

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40
Q

What are the encépagement requirements for white wine from Touraine AOP?

A

Minimum 80% Sauvignon Blanc

Maximum 20% Sauvignon Gris

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41
Q

What color(s) of wine are allowed in Touraine AOP?

A

Red/White/Rosé

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42
Q

When was Touraine Noble-Joué AOP established?

A

2001

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43
Q

What are the two most famous appellations of the Loire’s Central Vineyards?

A

Sancerre AOP

Pouilly-Fumé AOP

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44
Q

What color(s) of wine are allowed in Sancerre AOP?

A

Red

White

Rosé

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45
Q

What color(s) of wine are allowed in Pouilly-Fumé AOP?

A

White

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46
Q

What are the encépagement requirements for white wine from Sancerre AOP?

A

100% Sauvignon Blanc

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47
Q

What are the encépagement requirements for rosé wine from Sancerre AOP?

A

100% Pinot Noir

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48
Q

What are the encépagement requirements for red wine from Sancerre AOP?

A

100% Pinot Noir

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49
Q

What are the encépagement requirements for white wine from Pouilly-Fumé AOP?

A

100% Sauvignon Blanc

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50
Q

What are the soil types found in Sancerre?

A

Silex

Terres Blanches

Caillottes

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51
Q

What are terres blanches in the Loire?

A

Essentially the same as Kimmeridgian Marl

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52
Q

What is caillottes?

A

A stony soil that is littered with fossils

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53
Q

What is silex?

A

Soil with a high flint content

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54
Q

What color(s) of wine are allowed in Pouilly-sur-Loire AOP?

A

White

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55
Q

What are the encépagement requirements for white wine from Pouilly-sur-Loire AOP?

A

100% Chasselas

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56
Q

What color(s) of wine are allowed in Menetou-Salon AOP?

A

Red

White

Rosé

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57
Q

What are the encépagement requirements for white wine from Menetou-Salon AOP?

A

100% Sauvignon Blanc

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58
Q

What are the encépagement requirements for rosé wine from Menetou-Salon AOP?

A

100% Pinot Noir

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59
Q

What are the encépagement requirements for red wine from Menetou-Salon AOP?

A

100% Pinot Noir

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60
Q

What color(s) of wine are allowed in Reuilly AOP?

A

Red

White

Rosé

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61
Q

What are the encépagement requirements for white wine from Reuilly AOP?

A

100% Sauvignon Blanc

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62
Q

What are the encépagement requirements for rosé wine from Reuilly AOP?

A

Blend of Pinot Noir and Pinot Gris

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63
Q

What are the encépagement requirements for red wine from Reuilly AOP?

A

100% Pinot Noir

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64
Q

What color(s) of wine are allowed in Quincy AOP?

A

White

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65
Q

What are the encépagement requirements for white wine from Quincy AOP?

A

Minimum 90% Sauvignon Blanc

Maximum 10% Sauvignon Gris

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66
Q

What color(s) of wine are allowed in Coteaux du Giennois AOP?

A

Red

White

Rosé

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67
Q

What are the encépagement requirements for white wine from Coteaux du Giennois AOP?

A

100% Sauvignon Blanc

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68
Q

What are the encépagement requirements for rosé wine from Coteaux du Giennois AOP?

A

Blend of Pinot Noir and Gamay (neither may exceed 80%)

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69
Q

What are the encépagement requirements for red wine from Coteaux du Giennois AOP?

A

Blend of Pinot Noir and Gamay (neither may exceed 80%)

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70
Q

What color(s) of wine are allowed in Orléans AOP?

A

Red

White

Rosé

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71
Q

What are the encépagement requirements for white wine from Orléans AOP?

A

Minimum 60% Chardonnay

Maximum 40% Pinot Gris

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72
Q

What are the encépagement requirements for rosé wine from Orléans AOP?

A

Minimum 60% Meunier

Maximum 40% blend of Pinot Noir and Pinot Gris

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73
Q

What are the encépagement requirements for red wine from Orléans AOP?

A

70-90% Meunier

Remainder is Pinot Noir

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74
Q

What color(s) of wine are allowed in Orléans-Cléry AOP?

A

Red

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75
Q

What are the encépagement requirements for red wine from Orléans-Cléry AOP?

A

100% Cabernet Franc

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76
Q

What are the appellations found in the Central Vineyards of the Loire?

A

Sancerre AOP

Pouilly-Fumé AOP

Pouilly-sur-Loire AOP

Menetou-Salon AOP

Reuilly AOP

Quincy AOP

Coteaux du Giennois AOP

Orléans AOP

Orléans-Cléry AOP

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77
Q

What color(s) of wine are allowed in Côtes du Forez AOP?

A

Red

Rosé

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78
Q

What are the encépagement requirements for rosé wine from Côtes du Forez AOP?

A

100% Gamay

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79
Q

What are the encépagement requirements for red wine from Côtes du Forez AOP?

A

100% Gamay

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80
Q

What color(s) of wine are allowed in Côte Roannaise AOP?

A

Red

Rosé

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81
Q

What are the encépagement requirements for rosé wine from Côte Roannaise AOP?

A

100% Gamay

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82
Q

What are the encépagement requirements for red wine from Côte Roannaise AOP?

A

100% Gamay

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83
Q

What color(s) of wine are allowed in Châteaumeillant AOP?

A

Vin Gris

Red

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84
Q

What are the encépagement requirements for vin gris from Châteaumeillant AOP?

A

Blend of Gamay and Pinot Noir (with minimum 40% Gamay)

Maximum 15% Pinot Gris

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85
Q

What are the encépagement requirements for red wine from Châteaumeillant AOP?

A

Minimum 40% Gamay

Maximum 60% Pinot Noir

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86
Q

What color(s) of wine are allowed in Côtes d’Auvergne AOP?

A

Red

White

Rosé

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87
Q

What are the encépagement requirements for white wine from Côtes d’Auvergne AOP?

A

100% Chardonnay

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88
Q

What are the encépagement requirements for rosé wine from Côtes d’Auvergne AOP?

A

Minimum 50% Gamay

Maximum 50% Pinot Noir

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89
Q

What are the encépagement requirements for red wine from Côtes d’Auvergne AOP?

A

Minimum 50% Gamay

Maximum 50% Pinot Noir

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90
Q

What color(s) of wine are allowed in Saint-Pourcain AOP?

A

Red

White

Rosé

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91
Q

What are the encépagement requirements for white wine from Saint-Pourcain AOP?

A

50-80% Chardonnay

20-40% Sacy

Maximum 10% Sauvignon Blanc

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92
Q

What are the encépagement requirements for rosé wine from Saint-Pourcain AOP?

A

100% Gamay

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93
Q

What are the encépagement requirements for red wine from Saint-Pourcain AOP?

A

40-75% Gamay

25-60% Pinot Noir

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94
Q

What are the main regions of the Loire Valley?

A

Pays Nantais

Anjou-Saumur

Touraine

The Central Vineyards

Other

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95
Q

What is the IGP designation in the Loire?

A

Vin de Pays d’Urfe

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96
Q

What is the climate of Touraine?

A

Continental

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97
Q

What is the climate of the Loire’s Central Vineyards?

A

Continental

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98
Q

What is the climate of Anjou?

A

Continental

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99
Q

<p>Touraine production by colour of the wine, % ?</p>

A 
<ul style="list-style-type:circle;">
	<li>Touraine production
	<ul style="list-style-type:circle;">
		<li>50% whites (usually from east);</li>
		<li>40% reds</li>
		<li>10% rosés</li>
	</ul>
	</li>
</ul>
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100
Q

<p>What are the 2 sub-appellations of Savennieres, long regarded as unofficial grands crus?</p>

<p>What is unique about 1 of them?</p>

A

<p>Roche Aux Moines</p>

<p>Coulée de Serrant.</p>

<p>Coulée de Serrant is a monople of the biodynamic winemaker Nicolas Joly.</p>

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101
Q

<p>What are the differences between Rose de Loire, Cabernet d'Anjou, Rose d'Anjou, Sancerre Rose?</p>

A

<p>Rose de Loire - Made mainly in Anjou-Saumur. Always dry.</p>

<p>Cabernet d'Anjou - Medium sweet and made from a blend of Cab Franc and Cab Sav</p>

<p>Rose d'Anjou - less sweet than Cab d'Anjou and largely made from Grolleau blended with Cab Franc and others.</p>

<p>Sancerre Rose - Must be made 100% Pinot Noir. Pale colour,light in body and dry with delicate fruit flavours</p>

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102
Q

<p>What grape are the wines of Chinon and Bourgueil based on?</p>

<p>How do flavours differ based on soil type?</p>

A

<p>Cabernet Franc</p>

<p>Sandy soil - Light and fruity</p>

<p>Limestone and clay slopes - Riper - Full bodied and tannic</p>

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103
Q

<p>What type of wines are produced inMenetou-Salon, and from which grapes?</p>

<p>Why would you recommend these wines to a guest?</p>

A

<p>White: 100% Sauvignon Blanc</p>

<p>Red: 100% Pinot Noir</p>

<p>Rosé: 100% Pinot Noir</p>

<p>More moderately-priced alternatives to Sancerre and Pouilly-Fumé</p>

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104
Q

<p>Name the sub-region within the Loire that corresponds to the following appellations:</p>

<p>1. Coteaux d'Ancenis</p>

<p>2. Coteaux de l'Aubance</p>

<p>3. Jasnieres</p>

<p>4. Quincy</p>

A

<p>1. Coteaux d'Ancenis: Pays Nantais</p>

<p>2. Coteaux de l'Aubance: Anjou-Saumur</p>

<p>3. Jasnieres: Touraine</p>

<p>4. Quincy: Central Vineyards</p>

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105
Q

<p>Which of the following contains the most residual sugar by law?</p>

<p>A.Sec</p>

<p>B.Moulleux</p>

<p>C.Demi-Sec</p>

<p>D.Quarts de Chaume</p>

A

<p>D.Quarts de Chaume</p>

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106
Q

<p>What are the 3 major and 5 minor white grapes of the Loire Valley?</p>

A

<p>Major: Chenin Blanc, Sauvignon Blanc, Melon de Bourgogne.</p>

<p>Minor: Chardonnay, Orbois,Romorantin, Gros Plant (Folle Blanche), and Chasselas.</p>

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107
Q

<p>How many key appellations in Pays Nantais?</p>

<p>Name them.</p>

A

<p>Four</p>

<p>Sevre et Maine</p>

<p>Muscadet</p>

<p>Coteaux de la Loire</p>

<p>Cotes de Grandlieu</p>

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108
Q

<p>Size of Loire vineyards?</p>

<p>Average holding?</p>

<p>training and harvesting?</p>

A

<ul>
<li>50,000ha of vines (1/2 of Bordeaux; similar to Rhone)</li>
<li>Avg holdings 20ha with high density planting at 4-5,000 plants/ha (up to 10,000plants/ha in Sancerre)</li>
<li>Biodynamic farming on the rise but spraying still frequent</li>
<li>Mechanical harvesting common (excl. sweet wines of middle Loire)</li>
<li>Vines either cordon or cane (Guyot) trained</li>
</ul>

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109
Q

<p>Which grapes are permitted in Vouvray?</p>

A

<p>min. 95% Chenin Blanc</p>

<p>max. 5% Orbois</p>

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110
Q

<p>Despite Sancerre and Pouilly Fume heroics where is the majority of Sauvignon Blanc made into wine?</p>

A

<p>Touraine</p>

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111
Q

<p>Vitculture hazards of Pays Nantais?</p>

A

<p>Spring frost and rain during season</p>

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112
Q

<p>Put the following appellations in order from West to East:</p>

<p>Vouvray</p>

<p>Sancerre</p>

<p>Savennieres</p>

<p>Chinon</p>

<p>Muscadet Sevre-et-Maine</p>

<p>Quincy</p>

A

<p>1. Muscadet Sevre-et-Maine</p>

<p>2. Savennieres</p>

<p>3. Chinon</p>

<p>4. Vouvray</p>

<p>5. Quincy</p>

<p>6. Sancerre</p>

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113
Q

<p>Sauvignon Blanc?</p>

A

<p>Sauvignon blanc:</p>

<ul>
<li>Late budding; Early ripening; Suitable for cool climates/regions with threat of Autumn rains</li>
<li>Vigorous; Best on poor soils; use of low vigour rootstock + canopy management to avoid shading</li>
<li>Prone to powdery mildew; Botrytis bunch rot; Trunk disease (esca etc; if cordon trained, Eutypa die back)</li>
<li>Pronounced intensity of Grass, musky, Bell Pepper, Asparagus; Gooseberry, Grapefruit, Wet stone flavour (mineral undertones in cooler areas) to Riper passion fruit (warmer areas)</li>
<li>Medium Body; Medium Alcohol, Fresh High Acidity</li>
<li>Fruit grown in Shady conditions will result in higher green pepper, grassy notes; Fruit in more sunlight will have more tropical notes</li>
<li>Picking date imp as Acidity will drop</li>
<li>70% plantings in Central vineyards</li>
</ul>

<ul>
<li>Most designed to be drunk within 2 years but some examples of long lived Sancerre & Pouilly Fumé</li>
</ul>

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114
Q

<p>In which region of the Loire Valley is Vouvray located?</p>

A

<p>Touraine</p>

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115
Q

<p>What is the difference between Vouvray and Montlouis-sur-Loire?</p>

A

<p>Montlouis-sur-Loire</p>

<ul>
<li>sandier, lighter soils - less defined and earlier maturing wines</li>
</ul>

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116
Q

<p>What AOC exports the most? and what is relative order of the others?</p>

A

<ul>
<li>The appellations in export volume terms:
<ul>
<li>Sancerre AOC – is the largest by far</li>
<li>Muscadet AOC</li>
<li>Rose d’Anjou & Cabernet d’Anjou AOCs</li>
<li>Touraine AOC</li>
<li>Vouvray AOC</li>
</ul>
</li>
</ul>

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117
Q

<p>Reuilly AOC?</p>

A

<p><strong>Reuilly AOC </strong>(●●●)</p>

<ul>
<li>next to Quincy</li>
<li>Produces fine austere whites from Sauvignon B;</li>
<li>light reds from Pinot Noir and rosés from Pinot Gris & PN</li>
<li>Same maximum yields as in Sancerre</li>
<li>Limestone soils around the village of Reuilly</li>
<li>Small size – just over 200 Ha.!</li>
<li>Gamay sold as VdP red.</li>
</ul>

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118
Q

<p>Gamay Noir?</p>

A

<p><strong>Gamay Noir:</strong></p>

<ul>
<li>Generally made by carbonic maceration, as in Beaujolais</li>
<li>Some found in Anjou;</li>
<li>Principally grown in Touraine & central vineyards</li>
<li>High yields -> usually grown in gobelet</li>
<li>Gamay de Touraine: light, slightly acid, cheaper alternative to Beaujolais Also used in IGP Loire</li>
<li>Early budding and ripening (-> prone to spring frosts)</li>
</ul>

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119
Q

<p>Wine production in Vouvray - what styles are produced?</p>

A

<ul>
<li><strong>Wine production</strong>

<ul>
<li>Considerable vintage variation</li>
<li>Dry Vouvray made every year</li>
<li>Demi-sec in some years</li>
<li>Sweet white Vouvray is rare</li>
<li>cool cellars carved in tuffeau allow for wine 2nd fermentation for sparkling.</li>
<li>Largest and most recognised Chenin blanc appellation; comes in dry, medium dry, sweet & sparkling</li>
<li>Sparkling 40% of production; produced in larger quantities in leaner years. Still wine = 60%.</li>
</ul>
</li>
</ul>

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120
Q

<p>Working east from the coast what are the 4 key regions of the Loire Valley?</p>

A

<p>Nantais</p>

<p>Anjou-Saumur</p>

<p>Touraine</p>

<p>Central Vineyards</p>

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121
Q

<p>What is Cabernet Franc locally known as in the Loire Valley?</p>

A

<p>Breton</p>

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122
Q

<p>What is the only type of wine made in Quincy AOP, and from which grape(s)?</p>

<p></p>

A

<p>White wine, from Sauvignon Blanc w/a max. 10% Sauvignon Gris</p>

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123
Q

<p><strong>Describe the style</strong></p>

<p></p>

A
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124
Q

<p>Why can Chenin Blanc be a pain to harvest and what is the countermeasure?</p>

A

<p>Takes a long time to ripen.</p>

<p>Even within one bunch common for grapes to reach different levels of ripeness.</p>

<p>Several passes through the vineyard might be necessary to pick grapes at desired ripeness.</p>

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125
Q

<p>What is Grolleau?</p>

A

<p>A red grape variety used to make Rosé still and sparkling wines in Anjou</p>

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126
Q

<p>How do Pouilly-Fume and Sancerre compare?</p>

A

<p>Pouilly Fume</p>

<ul>
<li>is more rounded and less aromatic - with some cask ageing used which contributes to the roundness on the palate.</li>
<li>needs longer to be ready to release - 6 months to one year in bottle before release</li>
</ul>

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127
Q

<p>Menetou-Salon AOC?</p>

A

<p><strong>Menetou-Salon</strong></p>

<ul>
<li>Same max yields as in Sancerre</li>
<li>Just west of Sancerre; gentle South facing soils; more vulnerable to Frost with limestone & flatter landscape</li>
<li>Whites from Sauvignon blanc (60% of production) and Reds & Rosés from Pinot Noir.</li>
<li>Similar style to Sancerre & better prices -> fast growing area</li>
<li>Good to Very Good ; Inexpensive to mid priced</li>
</ul>

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128
Q

<p>Structure of the wine trade in the Loire?</p>

<p>What % do the main production types make up of Loire wine production?</p>

A

<p>mainly family owned businesses</p>

<p>Negociants 50%</p>

<p>Estates 40%</p>

<p>Cooperatives 10%</p>

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129
Q

<p>The three soil types of Sancerre? and the impact they have on the style of the wine</p>

A

<ol>
<li><strong>Caillottes: </strong>

<ol>
<li>Very shallow soils; 25-40mm over limestone;</li>
<li>said to produce most aromatic; first to be ready to drink;</li>
<li>less potential for ageing</li>
</ol>
</li>
<li><strong>Terre Blanches: </strong>
<ol>
<li>Same limestone & Marl found in Chablis – Kimmeridgian marl;</li>
<li>Slow ripening;</li>
<li>Producing most structured wines that need long maturation before being ready to drink,</li>
<li>some famous vineyards; Cote des Monts Damnes; Cul de Bujeau</li>
</ol>
</li>
<li><strong>Silex: </strong>
<ol>
<li>Around Sancerre; Flinty soils; accumulate heat</li>
<li>Leading to early ripening</li>
<li>Producing wines with Mineral & Smokey notes: Les Romains</li>
</ol>
</li>
</ol>

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130
Q

<p>Cru Communaux has three 'Crus', explain what this AOC means</p>

A

<p><strong>Muscadet Cru Communaux</strong></p>

<ul>
<li>3 <strong>Muscadet Cru Communaux</strong> been launched</li>
<li>Clisson, Gorges, Le Pallet</li>
<li>if grapes grown exclusively in the area, name can be added to label</li>
<li>Lower max yield; 45 hl/ha</li>
<li>wines have to kept on Lees:
<ul>
<li>for 18 mths (Le Pallet)</li>
<li>24 mths (Clisson, Gorges)</li>
<li>cannot be labelled Sur lie as the long requirement of ageing on Lees means that they are bottled after the required date for Sur lie;</li>
</ul>
</li>
<li>Typically, rounder, complex with longer finishes</li>
</ul>

131
Q

<p>What are the 4 different Sweetness levels of Vouvray AOP?</p>

A

<p><strong>Sec</strong>: 0-8g/Lresidual sugar. Sometimes producers will specify their bone dry wines asSec-Secor "dry dry" and their slightly less dry wines asSec-tendresor "gently dry".</p>

<p><strong>Demi-Sec</strong>: A "half-dry" style with4-12 g/L</p>

<p><strong>Moelleux:</strong> A sweet, often botrytized style with 12-45 g/L. The termMoelleuxisFrench for "mellow".</p>

<p><strong>Doux</strong>: The sweetest style with > 45 g/L.</p>

132
Q

<p>Anjou Villages AOC?</p>

A

<ul>
<li><strong>Anjou Villages AOC:</strong>

<ul>
<li><strong>Higher quality reds</strong> from designated areas are made as Anjou Villages AOC</li>
<li>Cab Franc, Cab Sav; Singly or blended; mostly Cab Franc in practice</li>
<li>55 hl/ha; wines released in Sept after harvest</li>
<li>Brissac is one famous Village – known for its quality – Anjou AOC Brissac</li>
</ul>
</li>
</ul>

133
Q

<p><strong>Fill in the blanks</strong></p>

<p></p>

A
134
Q

<p>Which regions are labeled on the map below as A,B,C,D,E and X?</p>

A

<p>A: Vouvray</p>

<p>B: Montlouis-sur-Loire</p>

<p>C: Bourgeuil</p>

<p>D: Saint-Nicolas-de-Bourgeil</p>

<p>E: Coteaux de Loire</p>

<p>X: Chinon</p>

135
Q

<p>describe the Savennieres AOC, location, soil, viticulture, and wines</p>

A

<p><strong>Savennières AOC</strong>(●) Chenin blanc, dry</p>

<ul>
<li>Small prestigious – specialises in dry Chenin Blanc</li>
<li>North bank of the Loire; immediately South-west of Angers</li>
<li>South facing slopes; low fertility rocky Schist soils</li>
<li>Dry area with schist soils that slope to the river’s edge; restrictive yields</li>
<li>low yields give concentration & ripeness</li>
<li>max yield of 50 hL/Ha.</li>
<li><strong>Wines</strong>
<ul>
<li>Very High Acidity + High levels of Alcohol; Austere in youth & require many years of bottle age before they become approachable</li>
<li>With warmer climates now & improved vineyard techniques, wines are fruitier & more concentrated, approachable styles; some creating premium Cuvees using a proportion of new Oak.</li>
<li>Can be perceived as steely & tart young; requires 4-5 yrs to mellow</li>
</ul>
</li>
</ul>

136
Q

<p>Saumur-Champigny AOC, describe the AOC.</p>

A

<p><strong>Saumur-Champigny AOC </strong>(●)</p>

<ul>
<li>Cabernet Franc – minimum 85%</li>
<li>Named after Champigny village;</li>
<li>Soils: Chalk, Flint ,Clay: Combines to offer good drainage & water holding Potential</li>
<li>57hl/ha; Low flavour intensity</li>
<li>Wines: Pale Ruby; Medium to Medium(+) Intensity; Red currant, some leafy aromas; Medium Alcohol; High Acidity; Medium Tannin</li>
<li>Released as early as Dec after harvest; intended for early drinking</li>
<li>Good to very Good; In expensive to mid-priced</li>
<li>Very successful in Paris bars – soft approachable style of Cabernet Franc</li>
<li><strong>CLOS ROUGEARD – is a premium producer</strong></li>
</ul>

137
Q

<p>4 Top Muscadet Producers:</p>

A

<p>Domaine de la Chauvinere</p>

<p>Clos les Montys</p>

<p>Domaine de la Pepiere</p>

<p>Domaine de l'Ecu</p>

138
Q

<p>Anjou-Saumur is an important center for Rose - what are the three key AOCs for Rose and describe the wines</p>

A

<p><strong>Rosé de Loire AOC </strong>(●) Dry Rose</p>

<ul>
<li>Cab franc, cab sauvignon, gamay, Grolleau noir</li>
<li><strong>Rarely produced outside of Anjou-Saumur</strong></li>
<li>Max yield 60 hl/ha</li>
<li>Always Dry</li>
</ul>

<p></p>

<p><strong> Rosé d’Anjou AOC </strong>(●) Medium-dry</p>

<ul>
<li>mainly Grolleau Noir, with Cab Sav, Cab Franc, Cot & Gamay blend</li>
</ul>

<ul>
<li>65 hl/ha: low flavour intensity</li>
<li>Pink – Orange; Medium Intensity Red Berry; Medium (+) Acidity; Medium Alcohol; Medium Dry</li>
<li>Inexpensive to mid</li>
<li>Has generally been sweet and considered low quality</li>
<li>Best selling of all 3 AOC’s</li>
<li>quality improving</li>
</ul>

<p></p>

<p><strong> Cabernet d’Anjou </strong>(●): Medium dry</p>

<ul>
<li>cab franc + cab sauvignon,</li>
<li>sweeter than rosé d’Anjou and age-worthy</li>
<li>60 hl/ha</li>
<li>Deeper colour than most rose ( medium pink) & Medium Dry</li>
</ul>

139
Q

<p>What is the synonym in Pays Nantais for Gros Plant?</p>

<p></p>

A

<p>Folle Blanche</p>

140
Q

<p>Producers of dessert wine in the Loire Valley typically make multiple passes through the vineyard during harvest, otherwise known as "\_\_\_\_\_ successives."</p>

A

<p>"tries"</p>

141
Q

<p>What is the climate of Touraine?</p>

<p></p>

A

<p>Cool Continental</p>

<p></p>

142
Q

<p>Muscadet AOC, details?</p>

A

<p><strong>Muscadet AOC </strong>(●)</p>

<ul>
<li>Larger: Basic regional appellation.</li>
<li>Used to be only Melon de Bourgogne (or Muscadet) authorised.</li>
<li>Max. yield 65 hL/Ha.</li>
<li>Chaptalisation up to 12%; from 2018, may include 10% Chardonnay</li>
<li>Dry; low Intensity; Green Apple, Grassy; High Acidity, light Body</li>
<li>Acceptable to Good;( some very good); Inexpensive</li>
</ul>

143
Q

<p>What is the climate of the Central Vineyards?</p>

A

<p>Continental - with frost and hailstorms an issue</p>

<p>750mm rainfall</p>

144
Q

<p>Exports of the Loire by country?</p>

A

<p>20% of total production</p>

<p>UK 20%</p>

<p>Germany 20%</p>

<p>USA 18%</p>

145
Q

<p>Chenin Blanc can be used to make many styles, what are it's charcteristics and where does it stand out?</p>

<p>What is it locally known as?</p>

<p>Characteristics when young /aged?</p>

A

<p>High acid non aromatic grape stands out in Anjou-Saumur and Touraine.</p>

<p>Locally known as Pineau de la Loire</p>

<p>Young - rigid and austere.</p>

<p>Aged - greater complexity and honeyed richness.</p>

146
Q

<p>What are the key grapes of Central Vineyards?</p>

A

<p>Sauvignon Blanc</p>

<p>Pinot Noir</p>

147
Q

<p>Cabernet Franc?</p>

A

<p><strong>Cabernet Franc:</strong></p>

<ul>
<li>Early budding; Prone to spring frosts</li>
<li>Prone to Coulure; reduction in yields</li>
<li>Mid ripening; if picked before autumn rains begin, can taste leafy</li>
<li>Incidence of overly herbaceous avoided by better canopy management</li>
<li>Winter hardy; good variety for cool areas</li>
<li>Medium to pronounced Intensity: Red currant, Raspberry; Floral (violet); light to medium Body, High Acidity</li>
<li><strong>18,000ha</strong>; Well suited to cool inland climates</li>
<li>Compared to Cabernet Sauvignon:
<ul>
<li>Buds, matures earlier -> easier to ripen fully</li>
<li>Less susceptible to poor weather at harvest</li>
<li>Lighter in colour, the wines have berry fruits flavours, unobtrusive tannins and higher acidity</li>
</ul>
</li>
<li>Single Varietal or part of Rose blend</li>
</ul>

<p>In Eastern Touraine, blended with Cot (Malbec</p>

148
Q

<p>What are the tasting notes of classic Sancerre and Pouilly Fume?</p>

A

<p>High acidity, meduim body, hints of green apple and wet stones.</p>

<p></p>

<p>Pouilly Fume isalso known for subtle smoky notes</p>

149
Q

<p>Working West to East what are the key appellations of Touraine?</p>

A

<p>Bourgueil, Chinon</p>

<p>Vouvray</p>

<p>Touraine</p>

150
Q

<p>Describe the two sub appellations of Savennieres</p>

A

<ul>
<li>2 sub-AOCs:</li>
</ul>

<p>La Roche aux Moines AOC</p>

<p>Coulée de Serrant AOC</p>

<ul>
<li>south facing schist slopes near Angers; facing Loire river; riper fruit</li>
<li><u>30 hl/ha for dry wines</u></li>
<li>intense, complex & age-worthy whites</li>
<li>Coule de Serrant: monopole of Nicolas Joly, leading champion of biodynamics</li>
</ul>

151
Q

<p>Vouvray must be made from at least 95% Chenin Blanc and up to 5% \_\_\_?</p>

A

<p>Orbois</p>

152
Q

<p>4 Top Sancerre Producers:</p>

A

<p>Domaine du Nozay</p>

<p>Paul Cherrier et Fils</p>

<p>Henri Bourgeois</p>

<p>Alain Girard</p>

153
Q

<p>Folle Blanche?</p>

A

<p><strong>Folle Blanche:</strong></p>

<ul>
<li>Produces acidic & neutral wines</li>
</ul>

154
Q

<p>What is the sole permitted style of Muscadet AOP?</p>

A

<p>Dry white wine</p>

155
Q

<p>There are three important red wine AOCs in Touraine, name them?</p>

A

<p>Chinon, Bourgueil, Saint Nicolas de Bourgueil</p>

156
Q

<p>What viticultural practices are needed in Pays Nantais to get good fruit?</p>

A

<ul>
<li>improved canopy management to get ripeness</li>
<li>leaf removal to prevent risk of fungal disease;</li>
<li>Attention paid to ripeness of skin & pips in setting harvest date</li>
<li>Hot years can see sugar levels too high prior to ripeness of fruit</li>
</ul>

157
Q

<p>Bonnezeaux is a botrytis-affected sweet wine from which sub-region?</p>

A

<p>Coteaux du Layon, within Anjou-Saumur</p>

158
Q

<p>% of production from each area?</p>

A 
<ul style="list-style-type:circle;">
	<li>Split of production:
	<ul style="list-style-type:circle;">
		<li>Anjou-Saumur – 48%</li>
		<li>Touraine – 24%</li>
		<li>Central Vineyards – 14%</li>
		<li>Pays Nantais – 14%</li>
	</ul>
	</li>
</ul>
159
Q

<p>Bouvet-Ladubay is associated with which wine/vineyard area? </p>

A

<p>Loire/Saumur</p>

160
Q

<p>What are the 3 soil types of found in Sancerre/Pouilly-Fumé?</p>

A

<p>"Terreblanches": a continuation of thesame Kimmeridgian clay that extends into Chablis.</p>

<p>"Caillottes":a stony soil, littered with fossils.</p>

<p>"Silex":higher proportion of flint, continuing into the communes of Pouilly-Fumé across the river.</p>

161
Q

<p>Pinot Noir?</p>

A

<p><strong>Pinot Noir:</strong></p>

<ul>
<li>20% of plantings in Central vineyards</li>
<li>Medium ruby; Light to Medium Intensity; Raspberry, Strawberry, High Acidity, Medium Alcohol, Mid to Premium</li>
</ul>

162
Q

<p>Wine business of Pays Nantais - what has been its history since the 80s?</p>

<p>What business model controls most of the sales?</p>

A

<p><u>Wine Business</u></p>

<ul>
<li>Huge success in Britain in the 80s</li>
<li>13,000 Ha.s at its peak</li>
<li>1991 a severe frost cut production by 2/3rds</li>
<li>Sought to reposition as terroir-specific wines</li>
<li>Exports for Pays Nantais is 17% by volume (low)</li>
<li>Négociants account for >50% of sales</li>
<li>Many smaller Négociants have been bought by larger companies</li>
</ul>

163
Q

<p>What is the IGP of the Loire Valley?</p>

<p></p>

A

<p>Val de Loire IGP</p>

164
Q

<p>The minimum amount of Cabernet Franc required in Saumur-Champigny is \_\_\_\_\_ %.</p>

<p>What other grapes are allowed?</p>

A

<p>Min. 85% Cabernet Franc.</p>

<p>Max. 15% combined Cabernet Sauvignon and Pineau d'Aunis.</p>

165
Q

<p>What is the white winemaking approach in the Central Vineyards and describe the resulting Sauvignon Blanc wine.</p>

A

<p><strong> White wine</strong></p>

<ul>
<li>Typically in temperature controlled stainless steel tanks</li>
<li>Ferment Temps slightly higher than New World;</li>
<li>Upper end of cool to low mid-range - for restrained fruit flavour</li>
</ul>

<ul>
<li>MLF blocked (some allow it depending on style & vintage)</li>
<li>Maturation
<ul>
<li>Higher quality wines may be aged in old oak casks to fill out Body</li>
<li>Some lees work while in barrel for high quality examples</li>
<li>Typically there is no barrel maturation for the wines</li>
</ul>
</li>
<li><strong>Sauvignon Blanc</strong></li>
</ul>

<ul>
<li>Pronounced intensity aromas of grass, bell pepper, asparagus with gooseberry and grapefruit</li>
<li>w/ wet stone (cooler areas)</li>
<li>w/ riper passionfruit (warmer areas)</li>
</ul>

166
Q

<p>Chinon is located where?</p>

A

<p>south bank of Loire river on the Vienne river</p>

167
Q

<p>Where is the center of Loire Valley sparkling wine production?</p>

<p>What are these wines made from?</p>

A

<p>Saumur.</p>

<p>Min. 60% Chenin Blanc. Max. 10% Sauvignon Blanc.</p>

168
Q

<p>There are sub zones of Touraine - how many of them?</p>

A

<ul>
<li>In addition to Touraine AOC, Name of one of the 6 sub zones may be added
<ul>
<li>6 sub zones are AOCs in their own right</li>
<li>This allows for the diff varieties used, reflecting what is grown locally</li>
<li>Examples – Touraine AOC Amboise
<ul>
<li>Whites made from Chenin Blanc not SB</li>
<li>Lower max yield of 55 hL/Ha.</li>
</ul>
</li>
</ul>
</li>
</ul>

<p>Sub zones AOCs have lower yield maximums generally</p>

169
Q

<p>Vouvray and Montlouis-sur-Loire are separated by the \_\_\_\_\_ river.</p>

A

<p>Loire</p>

170
Q

<p>What wine is produced by the producer below?</p>

<p>What grape is used?</p>

A

<p>Vouvray</p>

<p>Chenin Blanc</p>

171
Q

<p>Climate and soils of Pays Nantais?</p>

A

<p>Climate and Soils:</p>

<ul>
<li>close to the Atlantic Ocean</li>
<li>Cool maritime climate</li>
<li>Cool springs, warm & humid summers;</li>
<li>threat of rain through growing season</li>
<li>Well drained soils: old soils » = schist, granite, gneiss, sand</li>
<li>Despite proximity to Atlantic, Spring Frosts a serious issue;</li>
<li>Producers investing on prevention or protective measures like wind machines, heaters, burning straw bales</li>
</ul>

172
Q

<p>Which Red wines in the Loire Valley are made predominantlyfrom Cabernet Franc?</p>

A

<p>Saumur-Champigny</p>

<p>Chinon</p>

<p>Bourgueil</p>

173
Q

<p>Chinon's soils can be divided in 3 broad categories:</p>

A

<p>Clay</p>

<p>"Tuffeau": Chalky, fine-grained limestone.</p>

<p>"Varennes": Sandy, alluvial soils.</p>

174
Q

<p>Working West to East what are the key appellations of Anjou-Saumur?</p>

A

<p>Savennieres, Coteaux de Layon</p>

<p>Anjou</p>

<p>Saumur, Saumur-Champigny</p>

175
Q

<p>Which Loire Valley Rosé style is always dry?</p>

<p>Which are sweet?</p>

A

<p>Dry: Rosé de Loire</p>

<p>Sweet: Cabernet d'Anjou, Rosé d'Anjou</p>

176
Q

<p>What is "pourriture noble"?</p>

A

<p>A French synonym for botrytis cinera.</p>

177
Q

<p>What are the key appellations of Anjou Saumur?</p>

A

<p>Saumur, Saumur Champigny</p>

<p>Anjou</p>

<p>Savennieres, Coteaux de Layon</p>

<p>Rose d'Anjou, Cabernet d'Anjou, Rose de Loire</p>

178
Q

<p>Quarts de Chaume AOC, describe it and what the AOC rules are.</p>

A

<ul>
<li><strong>Quarts de Chaume </strong>(Grand cru from 2019): (first GC)

~~~
<ul>
<li>extremely top quality</li>
<li>long lasting sweet wines from Chenin blanc</li>
<li>tiny – only 30 Ha.</li>
<li>min 18 degrees potential alcohol, and 20 hL/Ha (1820)</li>
</ul>
</li>
</ul>

~~~

179
Q

<p>Climate of Vouvray</p>

A

<p>continental with maritime influences, and hasconsiderable vintage variation</p>

180
Q

<p>How are the sauvignon blanc grapes gently treated in winemaking to preserve the fresh, fruity, varietal flavours?</p>

A

<p>Pneumatic pressing, temp controlled fermentation in stainless steel</p>

181
Q

<p>What grapes are used in Reuilly AOP for:</p>

<p>Red</p>

<p>White</p>

<p>Rosé</p>

A

<p>Red: 100% Pinot Noir</p>

<p>White: 100% Sauvignon Blanc</p>

<p>Rosé: Pinot Noir and Pinot Gris</p>

182
Q

<p>Chenin Blanc</p>

A

<p> <strong>Chenin Blanc:</strong></p>

<ul>
<li>Early budding: prone to spring frosts</li>
<li>Vigorous; high yielding</li>
<li>Late ripening; vulnerable to onset of Autumn rains</li>
<li>Prone to Powdery mildew; botrytis bunch rot; trunk diseases</li>
<li>Ripens unevenly; picked on several passes, limiting mechanical usage where botrytis is sought</li>
<li>Dominant variety in Loire: Sparkling; dry off dry, sweet</li>
<li>Wines:
<ul>
<li>Medium Intensity</li>
<li>HONEYED, WET STRAW, Green Apple & Lemon (sometimes steely smoky character)</li>
<li>Medium Alcohol</li>
<li>HIGH ACIDITY (balanced with RS for off dry style)</li>
</ul>
</li>
<li>Chenin blanc / Pineau de Loire - most versatile grape in the world</li>
<li>Mostly vinified as varietal but up to 20% Sauvignon or Chardonnay allowed in Anjou and Saumur</li>
</ul>

183
Q

<p>3 Top Chinon Producers:</p>

A

<p>Domaine Bernard Baudry</p>

<p>Domaine Breton</p>

<p>Domaine de Noiré</p>

184
Q

<p>Chateau de la Grille is associated with which wine/vineyard area?</p>

A

<p>Loire/Chinon</p>

185
Q

<p>Vouvray AOC - what is the varietal requirement?</p>

A

<p>95% Chenin Blanc min.</p>

186
Q

<p>Cabernet Sauvignon?</p>

A

<p><strong>Cabernet Sauvignon:</strong></p>

<ul>
<li>Late ripening; preforms best in temperate Anjou</li>
<li>Blended with Cab franc;</li>
<li>Used in Rose blends</li>
<li>with concentration of phenolics and tannins</li>
<li>Extremely vigorous vine but susceptible to powdery mildew, eutypa and excoriose</li>
<li>Ripens slowly</li>
<li>Often blended with Merlot & Cabernet Franc</li>
<li>Produces deep coloured, age-worthy reds with aromas of blackberries Slowly gaining ground in Loire</li>
</ul>

187
Q

<p>What grapes are used in the best sparkling Saumur?</p>

A

<p>Chardonnay, Chenin Blanc and Cabernet Franc</p>

188
Q

<p>Bonnezeaux AOC, describe it and the AOC rules</p>

A

<p><strong>Bonnezeaux AOC:</strong></p>

<ul>
<li>top sites for some of the world’s greatest sweet whites</li>
<li>about 80 Ha.s in size</li>
<li>Regulations stricter than Coteaux du Layon + Village, less strict than Quarts de Chaume</li>
<li>Higher potential Alcohol, Lower yields, results in High Intensity & rich texture</li>
<li>15 degrees potential alcohol, and 25 hL/ha</li>
</ul>

<p></p>

189
Q

<p>The geographic designations of Muscadet Sèvre-et-Maine lie along the \_\_\_\_\_ river.</p>

<p></p>

A

<p>Sévre</p>

190
Q

<p>As a modern winemaker how would you ferment Muscadet?</p>

A

<p>Key objective retain varietal delicacy and freshness so ferment in temp controlled s. steel or concrete</p>

191
Q

<p>Saumur AOC - what varietals are allowed and yields</p>

A

<p><strong>Saumur AOC</strong></p>

<ul>
<li>White: Chenin blanc</li>
<li>Red: Cabernet Franc</li>
<li>Rose: Cabernet Franc & Cabernet Sauvignon</li>
<li>Max yields are 60 hl/ha for whites; 57 hl/ha for Reds & Roses</li>
<li>The high maximum yields lead to some low flavour intensity wines</li>
</ul>

<p></p>

192
Q

<p>St. Nicolas-de-Bourgueil may only produce what kinds of wine?</p>

<p>Based mainly on which grape?</p>

A

<p>Red and Rosé</p>

<p>Cabernet Franc, up to 10% Cabernet Sauvignon</p>

193
Q

<p>What is the most appropriate alcohol range for Sancerre blanc?</p>

<p></p>

A

<p>12-13.5%</p>

194
Q

<p>Where is Loire wine sold in France?</p>

A

<p>50% Supermarkets</p>

<p>30% in Hospitality</p>

195
Q

<p>Vouvray AOP may produce red wines from Pinot Noir.</p>

<p>True or False?</p>

A

<p>False</p>

196
Q

<p>What is the style of basic Muscadet and how is Muscadet Sevre et Maine "sur lie" different?</p>

A

<p>Neutral, bone dry to dry, high in acid, and designed for youthful consumption</p>

<p>Sevre et Maine is a superior appellation and 'sur lie' wines are bottled between March 30 and November 1following harvest having spent the Winter on its lees.</p>

<p>Adds complexity, richness, and a slight sparkle to the finished wines.</p>

197
Q

<p>What is the maximum residual sugar, in grams per liter, of Vouvray sec?</p>

<p></p>

A

<p>8g/L</p>

198
Q

<p>Muscadet Sevre et Maine AOC - details</p>

A

<p><strong>Muscadet de Sèvre et Maine AOC </strong>(●); 8800 ha</p>

<ul>
<li>Largest: Directly South-east of Nantes;</li>
<li>Max yield 55 hL/ha</li>
<li>largest AOC with 80% of production; monoculture area</li>
<li>Vineyards on rolling hills with some high quality sites.</li>
<li>Ambitious wines from clay soils of schist & granite slopes.</li>
</ul>

<p>Vallet and Saint Fiacre are suitable for ageing</p>

199
Q

<p>What 4 appellations of Nantais are based on Melon de Bourgogne?</p>

A

<p>Muscadet</p>

<p>Muscadet Sevre et Maine</p>

<p>Muscadet Coteaux de la Loire</p>

<p>Muscadet Cotes de Grandlieu</p>

200
Q

<p>Anjou-Saumur makes how much of Loire wine?</p>

<p>what wines generally?</p>

A

<p>48%</p>

<p>Chenin (dry, off dry, sweet) and Cabernet Franc (Rose, Reds)</p>

201
Q

<p>In which appellation is Francois Chidaine located?</p>

<p></p>

A

<p>Montlouis-sur-Loire</p>

202
Q

<p>What is the climate of Nantais?</p>

<p>What is the soil type?</p>

A

<p>Cool, wet Maritime</p>

<p>Volcanic (gneiss, silica), clay and Granite; warming and good drainage.</p>

<p></p>

203
Q

<p>Considering climate risks why is Melon Blanc a vine-grower's friend?</p>

A

<p>The grape ripens early and is frost resistant.</p>

204
Q

<p>What are the key appellations of Central Vineyards?</p>

A

<p>Sancerre(Sancerre Rose)</p>

<p>Pouilly Fume</p>

<p>Menetou Salon</p>

<p></p>

205
Q

<p>Which major region produces the most white wine in France?</p>

A

<p>The Loire Valley</p>

206
Q

<p>What is the 1major and 6 minor redgrapes of the Loire Valley?</p>

A

<p>Major: Cabernet Franc.</p>

<p>Minor: Pinot Noir, Gamay, Cabernet Sauvignon, Malbec,Pineau d’Aunis, and Groslot (Grolleau).</p>

207
Q

<p>Saint-Nicolas de Bourgueil AOC</p>

A

<p><strong> Saint Nicolas de Bourgueil AOC </strong>(●●)</p>

<ul>
<li>Most westerly red AOC;</li>
<li>northern bank of the Loire</li>
<li>Lighter style than Bourgueil AOC</li>
<li>Lighter soils for fruity reds and rosés best drunk young.</li>
</ul>

208
Q

<p>Despite Sauvignon Blanc being an aromatic grape what 2 things might winemakers allow / use in cool vintages?</p>

A

<p>MLF</p>

<p>Lees contact</p>

<p></p>

<p></p>

209
Q

<p>Varietals for Touraine AOC reds and roses?</p>

A

<ul>
<li>Reds: Principal varieties are Cabernet Franc, Cot (Malbec), Cabernet Sauv, Pinot Noir Gamay, Grolleau & Pineau d’Aunis</li>
<li>Rosés: same as reds + Pinot Meunier.</li>
</ul>

210
Q

<p>Anjou AOC - what are the basic rules for white, reds, rose</p>

A

<p><strong>Anjou AOC </strong>(●●●)</p>

<ul>
<li>60 hl/ha for Red & Whites; 67 hl/ha for Rose (low intensity flavour)</li>
<li>Anjou Blanc: min 80% Chenin</li>
<li>Anjou Rouge: 70% Cab franc &/or Cab Sav</li>
</ul>

<p>· May opt to forsake the appellation system and opt for Vin de France</p>

<p>· Very large AOC stretching from the borders of Muscadet to the town of Saumur</p>

<p>· Most of the production is rosé, whites represent 15% and reds continue to rise in quantity & quality</p>

<p>· Sweet wines difficult to sell due to low demand for sweet wines; Producers are producing less of the sweet & more of the dry</p>

<p>· Within Anjou, 3 most important appellations for sweet wine and 1 dry for Chenin blanc</p>

<p></p>

211
Q

<p>What is the topography and moderating influences of Sancerre?</p>

A

<ul>
<li>200-400m average Sancerre hills, some steep hillside slopes</li>
<li>River & nearby forests moderating influences against spring frosts</li>
</ul>

212
Q

<p>What style constitutes the majority of Anjou wine production?</p>

A

<p>Grolleau-basedRosé</p>

213
Q

<p>Sur Lie - on lees - why is this done and what are the rules around this winemaking technique?</p>

A

<p>Sur Lie (on lees):</p>

<ul>
<li>Typical of Pay Nantais; way of filling out body of the light bodied wines</li>
<li>After ferment is complete, one racking permitted to remove gross lees</li>
<li>Wine remains in contact with fine lees through winter until bottling</li>
<li>Ageing on lees also retains freshness & may retain any CO², which is part of the style</li>
<li>Must be bottled between 1st March & 30 th Nov from harvest & IN the winery made in;</li>
<li>Later bottling adds to the cost</li>
<li>Therefore, Négociants can only buy grapes, must or bottled wine but not wine aged sur lie</li>
<li>Labelling term Sur lie maybe added to any 4 of appellations</li>
</ul>

214
Q

<p>What is the next step up from Coteaux du Layon within the AOC?</p>

<p>How does the botrytis/late harvest affect the harvest?</p>

<p>Describe the wines made.</p>

A

<ul>
<li><strong>Coteaux du Layon AOC + named Village</strong>

<ul>
<li>Grapes need to be picked in several passes to pick only affected grapes</li>
<li>Lower yields and higher potential alcohols</li>
</ul>
</li>
<li>Wines:
<ul>
<li>Pronounced aroma; Cooked Citrus & Apple, Honey notes;</li>
<li>Medium (+) Body, Medium Alcohol</li>
<li>High Acidity; Sweet finish</li>
<li>Mid to Premium</li>
</ul>
</li>
</ul>

215
Q

<p>Melon?</p>

A

<p><strong>Melon</strong></p>

<ul>
<li>Only allowed variety in Pays Nantais</li>
<li>Hardy, suited to cool region</li>
<li>Early budding; prone to spring frosts</li>
<li>Early ripening; produces high yields</li>
<li>Resistant to Powdery mildew; susceptible to Downy ; Botrytis bunch rot( which need humidity to thrive)</li>
<li>High Acidity; Light Body, Low Alcohol; Low Intensity; Green apple,</li>
<li>Good to very good; inexpensive to mid</li>
<li>Imported from Burgundy in 17th</li>
<li>Resisted the 1709 harsh winter</li>
<li>Regular and high yields</li>
<li>Importance only due to Muscadet</li>
</ul>

216
Q

<p>What is the only permitted grape of Montlouis-sur-Loire AOP?</p>

<p></p>

A

<p>Chenin-Blanc</p>

217
Q

<p>Which appellations in Anjou-Saumur produce sweet wine?</p>

<p>What grapes are used, and how is swetness attained?</p>

A

<p>Bonnezeaux AOP</p>

<p>Quarts-de-Chaume AOP</p>

<p>Coteaux du Layon SGN AOP</p>

<p>All 3 wines are made from 100% Chenin Blanc, late-harvested, botrytis-affected grapes.</p>

218
Q

<p>What are the winemaking techniques employed in making red Chinon?</p>

A

<ul>
<li><strong>Winemaking</strong>

<ul>
<li>Max yield 55 hl/ha; Low flavour</li>
<li>usually 100% Cabernet Franc – max of 10% of Cabernet Sauvignon allowed</li>
<li>short maceration (6-8 days) – early drinking styles</li>
<li>long maceration (2-3 weeks) – more structured and powerful wines – released later onto the market</li>
</ul>
</li>
<li>Wines with extended maceration - aren't approachable when young but can live for more than 20 year due to high acidity, intense flavour profile, med-med+ tannins</li>
</ul>

219
Q

<p>Details on Cotes de Grandlieu and Coteaux de la Loire?</p>

A

<p><strong>Muscadet Côtes de Grandlieu AOC </strong>(●)</p>

<ul>
<li>On Southern bank of the Loire, Southwest of Nantes,</li>
<li>close to the Atlantic; influence of Lac Grand Lieu</li>
<li>Max yield 55 hL/ha</li>
</ul>

<p><strong>Muscadet Côteaux de la Loire AOC </strong>(●)</p>

<ul>
	<li>On Northern bank of the Loire, northeast of Nantes; fuller bodied less acidic wines</li>
	<li>Max yield 55 hL/ha</li>
	<li>Only 32 Ha??</li>
</ul>
220
Q

<p>What is the synonym in Pays Nantais for Gros Plant?</p>

<p></p>

A

<p>Folle Blanche</p>

221
Q

<p>Coteaux du Layon AOC - explain where it is, what it specialises in.</p>

A

<p><strong>Côteaux du Layon</strong> AOC (●) Chenin blanc, sweet</p>

<ul>
<li>Located on steep slopes on the right bank of the R Layon</li>
<li>Specialises in wine made by Botrytis affected grapes; if botrytis fails to form, vines may be dried on the vine</li>
<li>Natural high acidity of Chenin allows luscious sweet wines to be balanced</li>
<li>Fresh fruit character and acidity of sweet German wines but with more body & alcohol.</li>
</ul>

222
Q

<p>Explain the three winemaking approaches for Chenin Blanc, Cabernet Franc and then Rose in Anjou-Saumur</p>

A

<p><u>Winemaking</u></p>

<p></p>

<ul>
<li>Chenin Blanc
<ul>
<li>At cool to mid-range temperatures</li>
<li>Fermentation can last several months</li>
<li>MLF is usually avoided</li>
<li>Matured in large neutral containers</li>
<li>Aim is to preserve primary fruit characters</li>
</ul>
</li>
<li>Cabernet Franc
<ul>
<li>Fermented in concrete or old wood vats</li>
<li>Punch downs and pump overs are typical</li>
<li>Ambient yeast preferred</li>
<li>Aged in used oak barrels</li>
<li>Aim to maintain primary fruit flavours</li>
<li>Premium wines see some new oak</li>
</ul>
</li>
</ul>

<ul>
	<li>Rose winemaking:
	<ul style="list-style-type:circle;">
		<li>Direct press to tank</li>
		<li>Short macerations;</li>
		<li>short ageing (3-4 mths) in neutral containers</li>
	</ul>
	</li>
</ul>
223
Q

<p>What are the 3 geographical subzones of Muscadet Sevre-et-Maine?</p>

A

<p>Clisson, Le Pallet, and Gorges</p>

224
Q

<p>Which two French regions are 2nd only to Champagne in volume of Sparkling wine production?</p>

A

<p>Saumur and Vouvray</p>

225
Q

<p>Wine Estates in the Loire - what is their role in selling Loire wine ?</p>

A

<ul>
<li>Estates
<ul>
<li>sell 40%</li>
<li>increasing number have a négociant side to the business as well
<ul>
<li>increased as frosts & hail damaging their grapes,</li>
<li>hence have bought in grapes to keep clientele happy</li>
<li>& avoiding financial difficulty</li>
</ul>
</li>
<li>13,000 family estates but growing consolidation of family holdings</li>
</ul>
</li>
</ul>

226
Q

<p>Describe the Pouilly-Fume AOC, location, soil, and wines</p>

A

<p><strong>Pouilly-Fumé </strong>(●)</p>

<ul>
<li>SB only - 65 hl/ha</li>
<li>On flatter land; prone to Frost in spring (wind machines used)</li>
<li>Same soils as in Sancerre</li>
<li>Eastern bank of Loire river; facing Sancerre; slightly flatter vs. Sancerre</li>
<li>Limestone soils -> flinty, mineral notes</li>
<li>Higher proportion of cask ageing makes for less herbaceous character & more rounded vs. Sancerre.</li>
<li>Similar price & quality as Sancerre</li>
<li>Tends to be rounder, less aromatic than Sancerre</li>
<li>needs more time; 6 mths to year in bottle to sell</li>
</ul>

227
Q

<p>What grape is Muscadet made from?</p>

A

<p>Melon Blanc

| (Melon de Bourgogne)</p>

228
Q

<p>Who produces the wine "Clos du Papillon"?</p>

<p>Where is it produced?</p>

A

<p>Domaine du Closel</p>

<p>Savennieres</p>

229
Q

<p>Climate of Anjou-Saumur?</p>

A

<p><u>Climate</u></p>

<ul>
<li>Moderating influence of Atlantic Ocean decreases progressively in Anjou-Saumur & then Touraine</li>
<li>Maritime climate in Anjou-Saumur (continental in Touraine)</li>
<li>Rain: 700mm; throughout the year</li>
<li>Rain means that there is high disease pressure</li>
<li>River Layon: tributaries create misty conditions; ideal for Botrytis</li>
</ul>

230
Q

<p>What % is Sauvignon Blanc of the Central Vineyards?</p>

<p>And Pinot Noir?</p>

A

<p>70%</p>

<p>20%</p>

231
Q

<p>How does the location of a vineyard in Vouvray relative to the Loire river influence the wine?</p>

A

<ul>
<li><strong>Viticulture</strong>

<ul>
<li>Soils become more clay away from the river inhibiting ripening – cooler soils</li>
<li>Best vineyards on slopes that overlook the R Loire</li>
<li>promoting ripeness due to good sunlight interception</li>
<li>moderating influence of river</li>
</ul>
</li>
</ul>

232
Q

<p>What are the main grapes are used for the following appellations?</p>

<p>Chinon</p>

<p>Sancerre Blanc</p>

<p>Bourgeil</p>

<p>Muscadet Sevre et Maine</p>

<p>Savennieres</p>

<p>Pouilly-Fumé</p>

<p>Vouvray</p>

<p>Sancerre Rouge</p>

A

<p>Chinon: Cabernet Franc</p>

<p>Sancerre Blanc: Sauvignon Blanc</p>

<p>Bourgeil: Cabernet Franc</p>

<p>Muscadet Sevre et Maine: Melon Blanc</p>

<p>Savennieres: Chenin Blanc</p>

<p>Pouilly-Fumé: Sauvignon Blanc</p>

<p>Vouvray: Chenin Blanc</p>

<p>Sancerre Rouge: Pinot Noir</p>

233
Q

<p>Touraine is part of the middle Loire, describe the climate, viticulture and wine production</p>

A

<p><strong><u>TOURAINE</u></strong></p>

<ul>
<li><u>24% of Loire wines</u></li>
</ul>

<ul>
<li>Climate
<ul>
<li>Continental climate; cold winters & warm summers</li>
<li>Rain:700 mm</li>
<li>Rain falls throughout the year</li>
<li>More continental than Anjou-Saumur but not as continental as the central vineyards</li>
</ul>
</li>
</ul>

<ul style="list-style-type:circle;">
	<li>Viticulture
	<ul style="list-style-type:circle;">
		<li>High disease pressure due to rain throughout year</li>
	</ul>
	</li>
</ul>

<ul>
<li>Wine production
<ul>
<li>WHITE - Sauvignon Blanc is the key white varietal for white production but contains largest Chenin Blanc AOC in Vouvray</li>
<li>RED - Cabernet Franc, <strong>Cot (Malbec)</strong> for red production</li>
<li>ROSE - Two Cabernets, Cot, Gamay, Grolleau Noir</li>
<li>White, red, rose and sparkling are all made in Touraine</li>
</ul>
</li>
</ul>

234
Q

<p>What is the climate of Central vineyards?</p>

<p>What is the soil type?</p>

A

<p>Continental</p>

<p>Chalky and stony = well drained</p>

235
Q

<p>Bourgueil AOC?</p>

A

<p><strong>Bourgueil AOC </strong>(●●)</p>

<ul>
<li>Red wines; some rose</li>
<li>usually 100% Cabernet Franc; 10% Cabernet Sauvignon theoretically allowed</li>
<li>55 hl/ha</li>
<li>South facing slopes on Loire’s northern bank;</li>
<li>sand & gravel w chalky substratum</li>
<li>Gentle climate w low rainfall</li>
<li>More powerful and tannic wines vs. Chinon</li>
</ul>

236
Q

<p>Savennieres and Coteaux duLayon are both made in Anjou-Saumur from Chenin Blanc. How do the wines differ and why?</p>

A

<p>Savennieres - Dry, austere and rigid in youth, develops complexity and richness with age.Good air circulation around the vines enables late harvest, steep south-facing slope,whilst impeding Noble Rot.</p>

<p>Coteaux du Layon - Renowned sweet wine. Lies in a sheltered valley of R. Layon that encourages Noble Rot</p>

237
Q

<p>Working West to East what are the key appellations of Central Vineyards?</p>

A

<p>Menetou-Salon</p>

<p>Sancerre</p>

<p>Pouilly-Fume</p>

238
Q

<p>Where is Savenierres located, what kind of exposure does it have and what is its soil made of?</p>

A

<p>-North bank of the river Loire, south of Angers.</p>

<p>-Steep south-facing aspect.</p>

<p>-Soil is a unique mixture of blue schist and volcanic debris.</p>

239
Q

<p>In which direction does Touraine Noble-Joué AOP lie from the Loire River?</p>

<p></p>

A

<p>South</p>

240
Q

<p>Working West to East what are the key appellations of Nantais?</p>

A

<p>Muscadet</p>

<p>Muscadet Sevre et Maine</p>

241
Q

<p>What is the climate of Anjou Saumur?</p>

<p>What is the soil type?</p>

A

<p>Continental with a maritime influence</p>

<p>Graniteand tuffeau (local limestone)</p>

242
Q

<p>Grolleau Noir?</p>

A

<p><strong>Grolleau Noir:</strong></p>

<ul>
<li>Early budding; Mid ripening</li>
<li>Prone to botrytis bunch rot</li>
<li>Mainly used as a blending variety in roses, especially Rose d’Anjou & Rose de Loire</li>
<li>Everyday red grape of Touraine</li>
<li>High yields for thin, acidic wines</li>
<li>Being replaced with Gamay or Cabernet Franc</li>
<li>Banned from Anjou, Saumur & Touraine AOCs (except Rosé d’Anjou</li>
</ul>

<p>AOC)</p>

<ul>
<li>Blended with Gamay in Rosé d’Anjou</li>
</ul>

243
Q

<p>Quincy AOC</p>

A

<p><strong>Quincy AOC </strong>(●)</p>

<ul>
<li>Next to river Cher</li>
<li>South-West of Sancerre;</li>
<li>Sauvignon blanc grown on sandy gravel soils for fruity, aromatic & soft whites</li>
<li>Wines - Sauvignon Blanc (min 90%) & Sauvignon Gris ; Same max yield as in Sancerre</li>
<li>Slightly more rustic vs. Sancerre & better prices -> fast growing area</li>
</ul>

244
Q

<p>Sancerre export statistics - what do they look like in volume and value</p>

A

<ul>
<li>Sancerre outperforms all other appellations
<ul>
<li>In volume terms a long way ahead</li>
<li>On price the whites achieve another 50% per litre than the other white AOC wines</li>
<li>And double the average price per litre for its Reds and Roses</li>
</ul>
</li>
</ul>

245
Q

<p>The white varietals of the Touraine AOC?</p>

A 
<ul style="list-style-type:circle;">
	<li>Whites:
	<ul style="list-style-type:circle;">
		<li>Principal variety is Sauvignon blanc, Chenin blanc, Arbois & Chardonnay (max 20%)</li>
		<li>Max 65 hL/Ha.</li>
	</ul>
	</li>
</ul>
246
Q

<p>Which appellation is Didier Dagueneau associated with?</p>

<p>What is the name of his top bottling?</p>

<p>What is notable about his winemaking style?</p>

A

<p>Pouilly-Fumé, Loire Valley.</p>

<p>"Silex"</p>

<p>He experimented with aging his Sauvignon Blancs innew oak, rather than stainless steel.</p>

247
Q

<p>What styles of wine are made in Vouvray?</p>

<p>What is the primary grape?</p>

<p>How do these wines range in style?</p>

A

<p>Dry / Sweet, Still /Sparkling.</p>

<p>White wines made from Chenin Blanc.</p>

<p>Wines range in style from dry to lusciously sweet, light-medium body, fresh fruity and floral notes.</p>

248
Q

<p>Winemaking techniques for Muscadet?</p>

A

<p><u>Winemaking: </u></p>

<ul>
<li>Chaptalisation up to 12% potential alcohol in cooler years</li>
<li>Fermented; aged in large, shallow underground concrete Vats, some SS used</li>
<li>Aim to keep wine neutral as possible</li>
<li>Typically MLF avoided; preserving natural high acidity of style</li>
<li>To lift profile of Muscadet experimentation with:
<ul>
<li>skin contact & Ferment in barrel</li>
<li>use of amphora and concrete egg</li>
</ul>
</li>
</ul>

249
Q

<p>What is the only permitted grape of Montlouis-sur-Loire AOP?</p>

<p></p>

A

<p>Chenin Blanc</p>

250
Q

<p>What are the 4 key appellations of Touraine?</p>

A

<p>Vouvray - Dry --> Sweet, Still and sparkling</p>

<p>Chinon</p>

<p>Bourgueil</p>

<p>Touraine</p>

251
Q

<p>Negociants in the Loire?</p>

A

<ul>
<li>Négociants:
<ul>
<li>selling 50% of all wine by volume</li>
<li>(top 10 négociants account for 82% of all Négociant sales);</li>
<li>Négociants have increasingly opted to vinify themselves;</li>
<li>Negociant owned wineries include: Grand Chais de France buying Chateau des Fesles (Bonnezeaux) & Chateau de Cleray (Muscadet serve et Maine)</li>
</ul>
</li>
</ul>

252
Q

<p>Wine production by colour in the Rhone valley</p>

A

<p>Wine</p>

<p>o 80% is Red</p>

<p>o 13% is Rose</p>

<p>o 7% is White</p>

<p>o 8% is Organic</p>

<p>o 69% is AOC</p>

<p>o 31% is IGP</p>

<p>o 6% of production volume for AOC wines is Northern Rhone crus</p>

253
Q

<p>Vineyard areas by North vs. South</p>

A

<p>• Vineyard areas are very different</p>

<p>o <4,000 Ha. in the North</p>

<p>o 66,000 Ha. in the South</p>

254
Q

<p>Summary of winemaking in the Rhone Valley</p>

A

<p> In general:</p>

<ul>
<li>the winemaking in the Rhône Valley is traditional with a preference for concrete vats for fermentation (though stainless steel and large wooden vessels are also in use)</li>
<li>and for small and large wooden vessels for maturation.</li>
<li>Grenache Noir:
<ul>
<li>is prone to oxidation and premature loss of colour if it is exposed to too much oxygen</li>
<li>and is typically fermented and aged in concrete vats or stainless steel tanks.</li>
</ul>
</li>
<li>Syrah:
<ul>
<li>is prone to reduction – struck match notes/H2S from lack of oxygenation</li>
<li>and has to be pumped over more often and is often aged in oak to provide gentle oxidation, adding to cost.</li>
<li>Some high-quality producers in the northern Rhône use a proportion of new French oak <em>barrique</em>, but this is less prevalent than in the 1990s.</li>
</ul>
</li>
</ul>

255
Q

<p>Production of Red Cru level wines?</p>

A

<p><strong>PRODUCTION OF RED </strong><strong><em>CRU</em></strong><strong>-LEVEL WINES</strong></p>

<ul>
<li>Grapes are harvested by hand and transported in small crates, ensuring whole, unbroken bunches arrive at the winery.</li>
<li>Grapes may be destemmed, chilled and cold soaked for 1-3 days to extract colour</li>
<li>Alternatively, grapes may be left as whole bunches (or partially destemmed) and vinified as such, to promote lifted aromatics</li>
<li>Producers carry out fermentation in stainless steel, large concrete tanks or open top wooden fermenters</li>
<li>Producers choose either cultured or ambient yeasts</li>
<li>Fermentation is at warm temperatures to enhance extraction of colour, flavour and tannin</li>
<li>Period of maceration on the skins for full extraction, 20-30 days with punch-downs, pump-overs or rack and return</li>
<li>Maturation for 12-24 months in large oak vessels for Grenache, small barrels for Syrah and Mourvèdre, 20–30 per cent new.</li>
</ul>

256
Q

<p>Production of inexpensive red wines</p>

A

<p><strong>PRODUCTION OF INEXPENSIVE HIGH-VOLUME RED WINES</strong></p>

<ul>
<li>Grapes will typically have been harvested by machine.</li>
<li>Because inevitably some will have been crushed, it is important to process the entire volume quickly to avoid bacterial infection</li>
<li>Hand picking and carbonic maceration is an option for some to enhance colour and fruit intensity and produce wines with low tannins, suitable for early drinking</li>
<li>Large producers may use <em>flash détente </em>or thermovinification for processing large volumes of fruit quickly</li>
<li>Use of cultured yeasts to ensure quick, reliable fermentation to dryness</li>
<li>Fermentation at mid-range temperatures to retain fruit</li>
<li>Short period of maceration on the skins for light extraction of tannins</li>
<li>Ageing for 4-6 months in stainless steel and early release for sale</li>
</ul>

257
Q

<p>Rose winemaking?</p>

A

<p><strong>ROSÉ WINEMAKING</strong></p>

<ul>
<li>The wines, for example in Tavel (see below) are typically made by through a short maceration, where the grapes are pressed after a cold maceration on the skins for 12–48 hours and then the grapes are pressed.</li>
<li>Fermentation is then completed as for a white wine.</li>
<li>The period of maceration provides the required depth of colour, flavour intensity and light tannins.</li>
<li>The wines are typically aged in oak or concrete large vats or stainless steel though some producers will age some top wines in old small oak barrels to add texture.</li>
<li>(This method is sometimes referred to as the <em>saignée </em>method but in this case the idea is to make only rosé wine from the grapes and all of the juice extracted from them. It is not the case that must is drawn off to make rosé as a by-product of concentrating what will become a red wine.)</li>
</ul>

258
Q

<p>White wine winemaking?</p>

A

<p><strong>WHITE WINEMAKING</strong></p>

<ul>
<li>Most white wines are fermented at mid-range temperatures to retain fruit.</li>
<li>Malolactic conversion is sometimes avoided to retain natural acidity.</li>
<li>Most wines are aged in large old oak or stainless-steel vessels.</li>
<li>The natural full body of the white Rhône varieties means that lees stirring is sometimes avoided, though some do stir the lees for a yet fuller-bodied style (e.g. M. Chapoutier’s Hermitage).</li>
<li>Some wines are matured in oak, adding a layer of complexity and occasionally also fermented in oak for better fruit-oak integration.</li>
<li>Both fermenting and maturing in small oak barrels adds cost.</li>
</ul>

259
Q

<p>Syrah?</p>

A

<ul>
<li><u>Syrah</u>

<ul>
<li>only red grape authorised in Northern Rhone</li>
<li>DNA profile shows its parentage is Mondeuse Blanche and Dureza with a relationship to Pinot and Viognier</li>
<li>Needs warm climate to ripen</li>
<li>Relatively productive and disease resistant</li>
<li>Late budding and ripens relatively early</li>
<li>High levels of anthocyanins</li>
<li>Responds well to mature in oak</li>
<li>Loses aromas & acidity if yield is high</li>
<li>Wines have deep ruby colour, medium to pronounced intensity aromas</li>
<li>Flavours of violet, plum, blackberry, black pepper and herbal notes</li>
<li>Acidity and tannin are medium to high</li>
<li>Syrah adds structure, fruit and colour to Southern Rhone blends</li>
</ul>
</li>
</ul>

260
Q

<p>Grenache Noir?</p>

A

<ul>
<li><u>Grenache Noir</u>

<ul>
<li>Needs warm climate to ripen properly</li>
<li>Ripens late</li>
<li>Can be affected by Autumn rains</li>
<li>Vigorous – does better on poorer soils</li>
<li>Good drought resistance</li>
<li>Affected by coulure (shatter – when flowers don’t set due to wind, rain)</li>
<li>Downy mildew, Phomopsis and botrytis bunch rot affect it</li>
<li>Major component in southern Rhone blends</li>
<li>Pale ruby colour</li>
<li>Ripe red fruit; strawberry, red plum, red cherry and spicy, herbal notes</li>
<li>High alcohol</li>
<li>Low to medium tannins</li>
<li>Low acidity</li>
</ul>
</li>
</ul>

261
Q

<p>Mourvedre?</p>

A

<ul>
<li><u>Mourvèdre</u>

<ul>
<li>Late budding variety and late ripening</li>
<li>Thrives in warm to hot climates</li>
<li>Needs hot summers to fully ripen</li>
<li>Not drought resistant</li>
<li>Produces low yields</li>
<li>Strongly prone to reduction in the winery – needs to be pumped over and oxygenated</li>
<li>Deep ruby colour</li>
<li>Intense aromas of blackberry, blueberries and violets</li>
<li>High alcohol</li>
<li>Firm, high tannins</li>
</ul>
</li>
</ul>

262
Q

<p>Cinsaut</p>

A

<ul>
<li><u>Cinsaut</u>

<ul>
<li>Late budding and high yielding variety</li>
<li>Good drought and disease resistance</li>
<li>Restricted yield to produce quality</li>
<li>Prone to esca (trunk disease) and Eutypa</li>
<li>Small part of southern Rhone red blends</li>
<li>Made usually in a way to preserve the fruit</li>
<li>SS vessels, with mid range fermentation temperature</li>
<li>Light ruby colour</li>
<li>Medium to medium + intense aromas of fresh red fruit (raspberry, red cherry)</li>
<li>High alcohol</li>
<li>Low to medium tannins</li>
<li>Lifted aromas most prevalent when young – good for early drinking wines</li>
</ul>
</li>
</ul>

263
Q

<p>Marsanne?</p>

A

<ul>
<li><u>Marsanne</u></li>
<li>Most likely a parent-offspring relationship with Roussanne</li>
<li>Late budding and mid ripening</li>
<li>Vigorous, productive, and best on stony low fertile soils</li>
<li>Large bunches but small berries</li>
<li>One of the six white varieties allowed in white Cote du Rhone</li>
<li>Produces Medium Lemon – sometimes golden, full bodied, sometimes fat wines, medium acidity, flavours of honeysuckle, rich almond and pear</li>
<li>Blended with Viognier and/or Roussanne</li>
<li>MEDIUM ACIDITY – clue to remembering it is the lesser quality one</li>
<li>Has SIMILAR qualities to Viognier</li>
</ul>

264
Q

<p>Roussanne?</p>

A

<ul>
<li><u>Roussanne</u>

<ul>
<li>Traditional high-quality Northern Rhone white variety</li>
<li>Russet colour of mature berries</li>
<li>Does well on exposed, poor, stony, calcareous clay soils</li>
<li>Susceptible to powdery mildew, botrytis</li>
<li>Generally blended with Marsanne in Hermitage, Crozes-Hermitage and Saint Joseph to make the best white wines</li>
<li>makes elegant wines, good acidity, perfume of herbal tea, spring blossom</li>
<li>permitted in Chateauneuf-du-Pape & Cote du Rhone</li>
<li>late budding – less frost risk</li>
<li>wines do age quicker than Marsanne?</li>
<li>Wines medium lemon in colour sometimes gold</li>
<li>Medium to medium+ intensity aromatics of pear, herbal notes</li>
<li>Medium to medium+ acidity and Medium to high alcohol</li>
<li>Normally blended with other varieties, i.e. with Marsanne in Northern Rhone and Clairette and Grenache Blanc in southern Rhone</li>
</ul>
</li>
</ul>

265
Q

<p>Viognier</p>

A

<ul>
<li><u>Viognier</u>

<ul>
<li>DNA analysis has shown that this variety has Mondeuse Blanche as a parent and a relationship with Syrah</li>
<li>Some people hypothesis it was bought to France by the Romans</li>
<li>Was down to 14Ha. Planted in 1960s, in Condrieu but now planted widely worldwide</li>
<li>makes full bodied wines rich in aromas (when ripe), apricot, honeysuckle, deep golden colour, with a viscous texture</li>
<li>Chateau Grillet and Condrieu are its epicentre</li>
<li>Traditionally blended into Cote Rotie red wines, to add aroma and stabilise colour</li>
<li>Allowed in Cote du Rhone, Cote du Rhone Villages and Lirac</li>
<li>Early budding – risk of spring frost</li>
<li>Yields tend to be low and unpredictable due to susceptible to coulure</li>
<li>Picking must be judged carefully to get pronounced flavours – only there when the fruit is fully ripe</li>
<li>Medium lemon in colour – pronounced honeysuckle, apricot and peach</li>
<li>Medium to high alcohol and low acidity</li>
<li>Up to 20% allowed in some Northern Rhone red wines that are otherwise made with Syrah</li>
</ul>
</li>
</ul>

266
Q

<p>Bourboulenc?</p>

A

<ul>
<li><u>Bourboulenc</u>

<ul>
<li>Late ripening with loose bunches and thick skins</li>
<li>Disease resistance</li>
<li>Late ripening</li>
<li>Used in Southern Rhone white blends</li>
<li>Lemon flavours (appears simple?)</li>
<li>Medium + acidity and medium alcohol</li>
</ul>
</li>
</ul>

267
Q

<p>Grenache Blanc?</p>

A

<p><u>Grenache Blanc</u></p>

<ul>
<li>Early budding so suited to warm frost free regions</li>
<li>Good wind resistance with an erect habit</li>
<li>Tendency to reach high alcohol potential</li>
<li>Low intensity ripe green fruit and floral notes</li>
<li>high alcohol and low acidity</li>
</ul>

268
Q

<p>Clairette?</p>

A

<ul>
<li><u>Clairette</u></li>
<li>Vigorous white variety grows well in low fertility dry soils</li>
<li>Pruned hard to control vigour</li>
<li>Relatively wind resistant</li>
<li>Ripens late</li>
<li>Oxidises easily, needs careful handling</li>
<li>Primarily white blends in southern Rhone</li>
<li>Adds freshness to white blends</li>
<li>White flower, fennel, apple and grapefruit</li>
<li>High alcohol and medium (-) acidity</li>
</ul>

269
Q

Loire sub regions

A

Central Vineyards

Touraine

Anjou Saumur

Nantais

270
Q

Rosé de Loire geographic area

A

Anjou

271
Q

Crémant de Loire geographic area

A

Saumur

272
Q

Val de Loire

A

IGP covering all of Loire

273
Q

Val de Loire typical style

A

Fresh

Light body

Simple fruit flavors

274
Q

Loire climate

A

Overall cool

Varies by sub region

275
Q

Central Vineyards climate

A

Cool continental

276
Q

Nantais climate

A

Cool maritime

277
Q

Mauges hills

A

Hills that protect Anjou from ocean influences

Causes Anjou to be warmer than expected

278
Q

Touraine climate

A

Cool and wet

279
Q

Touraine soil

A

Clay

280
Q

Biggest disease issue Loire

A

Fungal

Due to high rainfall

281
Q

Sauvignon blanc main growing location Loire

A

Central Vineyards

Touraine

282
Q

Sancerre/Pouilly Fume soil

A

Very chalky

Well drained/Stony

283
Q

Sancerre/Pouilly Fume typical style

A

Dry

High acid

Green apple

Wet stone

Smoky in PF

284
Q

Chavignol

A

Village in Sancerre

Known for expressive SB

285
Q

Les Monts Damnés

A

Vineyard in Sancerre

Known from expressive SB

286
Q

MLF in Sancerre/Pouilly Fume

A

Producer dependent

More common in cold vintages to reduce acidity

287
Q

Menetou-Salon

A

Vineyard to SW of Sancerre

Similar style to Sancerre and PF

Less expensive

288
Q

Touraine (Appellation)

A

Covers all of Touraine

Sauvignon Blanc

289
Q

Touraine white typical style

A

Less concentration than Sancerre

Simple and fruity

290
Q

Chenin Blanc key locations Loire

A

Touraine

Anjou Saumur

291
Q

Chenin Blanc ripening issue

A

Berries within the same bunch can develop different ripeness levels

292
Q

Barely ripe Chenin Blanc use

A

Sparkling

10 to 11% ABV

293
Q

Vouvray

A

Loire

Still and sparkling Chenin Blanc

294
Q

Vouvray typical style

A

Light to medium body

Fresh fruit

Floral

Rarely new oak

295
Q

Vouvray climate

A

Cool

296
Q

Vouvray soil

A

Clay

297
Q

Saumur typical style

A

Sparkling Chenin Blanc

Traditional method

298
Q

Anjou typical style

A

Dry Chenin Blanc

Often new oak matured

299
Q

Savennieres

A

Loire

Chenin Blanc

300
Q

Savennieres typical style

A

Full body

Dry

Good air circulation prevents noble rot

High sugar grapes can lead to aging

301
Q

Coteaux du Layon location

A

Loire

In sheltered valley of River Layon

302
Q

Quarts de Chaume

A

One of the best sites in Coteaux du Layon

303
Q

Bonnezeaux

A

One of the best sites in Coteaux du Layon

304
Q

Coteaux du Layon typical style

A

One of the worlds best sweet wines

Chenin Blanc

305
Q

Melon Blanc

A

Grape

AKA Melon de Bourgogne

Early ripen

Frost resistant

306
Q

Primary melon blanc region

A

Nantais

307
Q

Muscadet typical style

A

Dry

Med alcohol

Concrete or stainless

High acid

Light body

Green fruit

Drink young

308
Q

Muscadet Sevre et Maine

A

Best appellation in Nantais

309
Q

Muscadet Sevre et Maine Sur Lie

A

Winter on lees

Richer than normal

310
Q

Why is Cabernet Franc suited to Loire?

A

Flowers and ripens early

311
Q

Chinon location

A

Touraine

Loire

312
Q

Chinon grape

A

Cabernet Franc

313
Q

Bourgueil location

A

Touraine

Loire

314
Q

Saint Nicolas de Bourgueil location

A

Touraine

Loire

315
Q

Bourgueil grape

A

Cabernet Franc

316
Q

Saint Nicolas de Bourgueil grape

A

Cabernet Franc

317
Q

Saumur Champigny location

A

Loire

318
Q

Saumur Champigny typical style

A

Lighter body and tannin than Touraine

Juciy berries

Sometime floral

Drink young

Serve chilled

319
Q

Gamay in the Loire

A

2nd most planted variety

Mostly Touraine and Anjou

320
Q

Rose de Loire location

A

Primarily Anjou Saumur

321
Q

Rose de Loire assemblage

A

≥30% Cabernet Franc and/or Cabernet Sauvignon

322
Q

Cabernet d’Anjou

A

Rose

Anjour Saumur

Medium sweet

323
Q

Rose d’Anjou

A

Off dry

Primarily Grolleau

D3 - Wines of the World (superset) (144 decks)

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