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WSET Diploma 3 Wines of the World > The Loire Valley > Flashcards

The Loire Valley Flashcards

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1
Q

Aside from climate, why has the Loire a long history of winemaking and trading?

A
  • Ready access to the Atlantic
  • home of the French kings until Louis XIV
  • (before railway) its proximity to Paris allowed wine to be transported by river
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2
Q

Name the main wine regions and the main grapes of the Loire River (France’s longest)

A
  • Pays Nantais by the Atlantic
    • Melon
  • Touraine and Anjou-Saumur (middle Loire)
    • Chenin Blanc
    • Cabernet Franc
    • (Sauvignon Blanc in Touraine)
  • Central Vineyards (Sancerre, Pouilly Fumé 250 miles east of ocean)
    • Sauvignon Blanc
    • (Pinot Noir)
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3
Q

Loire wine production percentages by sub-region (2017)

A
  • Anjou-Saumur 48%
  • Touraine 24%
  • = Pays Nantais 14%
  • = Central Vineyards 14%
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4
Q

A few points about Pays Nantais

A
  • Takes name from city of Nantes
  • Close to Atlantic
  • Main grape Melon (aka Melon de Bourgogne or Muscadet)
  • Also Folle Blanche (aka Gros Plant) very acidic, sold locally and nationally
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5
Q

Climate in the Pays Nantais

A
  • Cool maritime
    • cool springs; warm, humid summers
  • Rain at any time Mar/April (flowering) September (harvest)
    • but have well-drained soils
  • Spring frosts big problem (despite close Atlantic)
    • esp 1991
    • also recent years
      • wind machines, heaters, burning straw bales
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6
Q

Describe Muscadet’s export market to the UK

A
  • 1980s muscadet huge (13000ha planted)in
  • 1991 severe frost cut production to 1/3
    • pushed prices up when new world (esp Aussie) wines getting popular
  • Now Muscadet repositioning as terroir-specific, high quality, good value (exports generally up 17% in 2015-16, not just to UK)
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7
Q

Vineyard management in Pays Nantais

A
  • Canopy management (leaf removal) for
    • max grape exposure/ improve ripeness (though beware sunburn of rows facing afternoon sun)
    • reduce risk of fungal disease
  • Attention to ripeness of skin/pips for harvest date
    • but hot years risk high sugar levels before skins/pips ripe
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8
Q

Winemaking in the Pays Nantais

A
  • Chaptalization up to 12% potential alc in cooler years
  • Fermentation in large, shallow, underground, glass-lined, concrete vats (or stainless steel) to keep wine neutral, then age on lees.
  • Avoid malo to keep acidity
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9
Q

Why might multiple passes be made when handpicking Chenin Blanc in the Loire?

A
  • Chenin Blanc does not ripen evenly within a bunch and esp in cooler vintages, this can be a particular issue.
  • To ensure the grapes are fully ripe, several passes may be made during harvest to pick the riper berries.
  • This variety is also susceptible to botrytis. Botrytis attacks berries and multiple passes are necessary to pick those affected by botrytis (as opposed to grey rot) depending on sweetness levels for the style of wine.
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10
Q

Breakdown of who sells the wine in the Loire Valley

A
  • Négociants sell 50% of all wine by volume
    • top 10 négociants 82% of that 50%
  • Estates 40%
  • Cooperatives 10%
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11
Q

How has the relationship between estates and négociants in the Loire Valley changed in the last 20 years?

A
  • It has become blurred
  • Négociants
    • increasingly opt to vinify, not buy finished wine
    • have wineries the length of the Loire
    • have bought prestigious estates
  • Estates
    • often now have négociant side of the business
    • because of hail/frost crop reductions, may need to buy in grapes/juice/wine to keep clients
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12
Q

Give examples of (large) négociants which have bought prestige estates in the Loire

A
  1. Grand Chais de France
    1. Ch de Fesles (Bonnezeaux)
    2. Ch de Cléray (Muscadet Sèvre-et-Maine)
  2. Ackerman
    1. Ch de Varière (Anjou)
    2. Ch de Sancerre
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13
Q

Soil types in Sancerre

A
  1. Caillottes - v shallow (25-40mm) over limestone. Wines most aromatic, earliest to drink, least to age
  2. Terres Blanches - same limestone & marl as Chablis. Slow ripening. Wines most structured, ageworthy. Top vineyards Cote de Monts Damnés, Cul de Beaujeu
  3. Silex - flinty, accummulate heat = early ripening eg Les Romains next to Loire. Smoky, mineral wines.
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14
Q

briefly describe the process of ageing the wines of Pays Nantais “sur lie”

A
  • Ferment and mature in large shallow underground glass-lined concrete vats (or stainless steel) to keep wine as neutral as possible (its the lees process gives flavour)
  • After fermentation, racked off to remove gross lees
  • Wine stays on fine lees through winter until bottling
  • Sur lie wines must be bottled between 1 March and 30 November of the year following harvest and in the winery in which they were made.
  • Ageing on lees increases body/mouthfeel of the wine while retaining freshness. often small carbon dioxide petillance - part of the style of these wines.
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15
Q

is chaptalization permitted in Muscadet?

A

yes, up to 12% abv potential alcohol

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16
Q

what are Clisson, Gorges & Le Pallet?

A
  • three Muscadet cru communaux with l
    • lower yields (45hL/ha v Muscadet AOC 65hL/ha, Muscadet sur lie and other 3 AOCs 55hL/ha)
    • and longer lees ageing (too long for “sur lie”
      • Le Pallet min 18mths
      • Clisson, Gorges min 24 mths
  • if grapes exclusively grown in these areas, can add name eg Muscadet de Sevre et Maine AOC Clisson
  • wines are rounder, ore complex, longer finishes
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17
Q

why can Muscadet de Sevre et Maine AOC Clisson not make a wine “sur lie”?

A
  • because it must be aged for minimum 24 mths on lees and “sur lie” must be bottled between 1 March and 30th November of the year follwoing harvest
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18
Q

name the four AOCs of Muscadet

A
  • Muscadet de Sevre et Maine AOC (8800 ha - largest)
  • Muscadet AOC (2nd biggest)
  • Muscadet Coteaux de la Loire AOC
  • Muscadet Cotes de Grandlieu AOC
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19
Q

why can negociants in Muscadet buy grapes, must or bottled wine, but not wines “sur lie”?

A
  • because “sur lie” wines must be bottled in the winery in which they were made
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20
Q

flavour profile of Muscadet

A
  • dry
  • low intensity green apple, grassy notes
  • high acidity
  • light body
  • acceptable to good quality (some v good)
  • inexpensive
  • “sur lie” adds texture and body to otherwise light wine, as well as often slight CO2 petillance
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21
Q

how does the climate change in the Loire Valley from Pays Nantais (Muscadet) to Central Vineyards (Sancerre)?

A
  • spring in Sancerre 250 miles from Atlantic 2 weeks later
  • overall climate cool, but moderating influence of Atlantic decreases progressively inland - Pays Nantais is maritime, Central Vineyards is continental
  • in middle Anjou-Saumur maritime, Touraine continental
  • rainfall high by coast at any time, 700mm in Anjou-Saumur/ Touraine at any time, 750mm in Central (less in summer), so fungal an issue throughout
  • spring frosts a threat throughout
  • river Layon in Anjou creates mist for botrytis
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22
Q

viticulture of Chenin Blanc (in the Loire)

A
  • buds early (spring frosts), ripens late (autumn rains)
  • vigorous, high yields
  • powdery mildew, botrytis bunch/noble rot, trunk disease
  • ripens unevenly, so limits mechanisation: for best quality (esp for noble rot wines) requires several passes
  • dominant variety in middle Loire, nmaking sparkling, dry, off-dry and sweet
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23
Q

flavour profile of Chenin Blanc in the Loire

A
  • dry (off-dry)
  • medium intensity green apple, lemon (sometimes steely, smoky character)
  • medium alcohol
  • noticeably high acidity (off-dry balanced resid sugar)
  • good to v good , inexpensive to mid-priced
  • some outstanding/ premium (eg Dom Huet)
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24
Q

Viticulture of Cabernet Franc in the Loire

A
  • early budding (spring frost) mid-ripening (pick before autumn rains)
  • coulure (reduce yields)
  • if not fully ripe, can taste excessively leafy, but leaf removal, avoiding dense canopy and warmer summers means happens less
  • winter hardy (good for cool areas)
  • in Loire used for single varietal or part of rosé blend
  • in eastern Touraine blend with Cot (Malbec)
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25
Q

flavour profile of Cabernet Franc in the Loire

A
  • dry
  • medium to pronounced intensity red fruit (raspberry, cherry, blackcurrant), floral (violets), herbaceous (leafy, red pepper)
  • light to medium body
  • medium tannins
  • high acidity
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26
Q

main grapes in Anjou-Saumur & Touraine

A
  • Chenin Blanc (sep card)
  • Cabernet Franc (sep card)
  • Grolleau Noir (early bud, mid-ripen, blended in Rosé d’Anjou, Rosé de Loire)
  • Gamay Noir (usually carbonic, Touraine and Central Vineyards)
  • Cabernet-Sauvignon (let ripen, so temperate Anjou, only warmest sites, oft blended with Cab Franc, also rosé)
  • Sauvignon-Blanc (Touraine)
  • Cot (Malbec - Touraine)
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27
Q

what’s the main method of making rosé in the Loire?

A
  • direct press (but some made by short maceration)
  • wine-making as per white
  • short ageing (3-4 months) in neutral containers
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28
Q

why can fermentation of Chenin Blanc in the Loire last several months?

A
  • because it’s fermented at cool to mid-range temperatures to preserve primary fruit aromas and flavours
  • (in large old oak or stainless steel for both ferment and maturation, malo avoided)
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29
Q

Cabernet Franc wine-making in the Loire

A
  • pressed, fermented in concrete or old wooden vats which allow punch downs and pump overs (gentle maceration)
  • ambient yeast
  • aged used oak barrels in variety of sizes
  • some more expensive may use a little new French barriques
30
Q

what are the three regional appellations in the middle Loire?

A
  • Anjou AOC
  • Saumur AOC
  • Touraine AOC
31
Q

Anjou AOC wine laws and regulations

A
  • Anjou AOC
    • 60hL/ha red & white, 67hL/ha rosé (low flavour)
    • white min 80% Chenin
    • red min 70% Cab Franc and/or Cab Sav
  • Anjou Villages AOC red only
    • entirely Cab Franc and/or Cab Sav (mainly Cabernet Franc)
    • 55hL/ha wines not release till Sept year after
  • many good producers in Anjou opt for Vin de France
32
Q

What are the important AOCs within Anjou and which is the odd one out?

A
  • Coteaux du Layon AOC
  • Bonnezeaux AOC
  • Quarts de Chaume AOC
  • Savennières AOC (the only dry one)
33
Q

maximum yields and minimum percentage potential alcohol for Anjou (Coteaux du Layon) sweet wines

A
  • Coteaux du Layon AOC 35 hL/ha, 14% potential abv
  • Coteaux du Layon AOC + named village 30hL/h, 15%
  • Bonnezeaux 25hL/ha, 15%
  • Coteaux du Layon AOC 1er Cru Chaume 25hL/ha, 16.5%
  • Quarts de Chaume Granc Cru AOC 20hL/ha, 18%
34
Q

what are the differences between Coteaux du Layon AOC wines and Coteaux du Layon + named village wines?

A
  • If botrytis fails to form Coteaux du Layon AOC wines can include grapes dried on the vine, but named village wines can only use botrytis-affected grapes
  • maximum yields for named village wines are 30 hL/ha (versus 35) and minimum potentiual alcohol is 15% versus 14%
  • the named village wines will be more intense, richer, sweeter and more complex with more of the cooked citrus, marmalade, honey and ginger of noble rot
35
Q

flavour profile of a sweet botrytised Chenin Blanc from Bonnezeaux AOC

A
  • sweet
  • pronounced intensity of cooked citrus and apple, with honey and hints of ginger and marmalade
  • medium(+) to full bodied, luscious texture
  • medium alcohol
  • high acidity
  • long, intense sweet finish
  • very good to outstanding
  • premium to super-premium
36
Q

what is the only Grand Cru in the Loire?

A

Quart de Chaume Grand Cru AOC

(promoted in 2019)

37
Q

why are producers in the Anjou making more dry wine?

A

because there is a generally low demand for sweet wines

38
Q

how does Savennières AOC make high quality wines?

A
  • south-facing slopes, low fertility, rocky schist soils, low yields (max 50hL/ha, but often lower) all give concentration and ripeness
  • high acidity, often high alcohol, can be austere in youth and require long ageing, but improved vineyard management and warmer weather means now concentrated, but fruitier, more approachable style
  • some now use proportion new oak
39
Q

which Savenniere AOCs have max yields of 30hL/ha (versus usual 50hL/ha)?

A
  • Savennieres La Roch aux Moines AOC
  • Coulée de Serrant AOC (a monopole, Nicolas Joly, boidynamique)
  • they have warm sites on slopes facing the Loire resulting in riper fruit
40
Q

what are the three rosés made in the Anjou-Saumur?

A
  • Rosé de Loire AOC
    • Cab Franc, Cab Sav, Gamay, Grolleau Noir, max yield 60hL/ha. Dry. Can be made elsewhere - rare.
  • Rosé d’Anjou AOC
    • mainly Grolleau, but two Cabs, Gamay, Cot, max yield 65hL/ha (can be low flavour). Medium dry. Most popular/ best selling
  • Cabernet d’Anjou AOC
    • only from the two Cabernets. Max yield 60hL/ha
    • typically deeper colour (medium pink). Medium dry.
41
Q

Flavour profile of Rosé D’Anjou AOC

A
  • medium pink-orange (some lighter now)
  • med intensity red berry fruit
  • med (+) acidity, medium alcohol
  • medium dry
  • inexpensive to mid-priced
42
Q

wine of Coteaux de Saumur AOC

A
  • sweet Chenin Blanc from over-ripe grapes
  • with or without botrytis
  • picked in a number of passes through vineyard
  • max yields 35hL/ha
  • lusciously sweet, balanced by high acidity
43
Q

grapes and yields of Saumur AOC

A
  • whites, Chenin Blanc, 60hL/ha
  • reds, Cabernet Franc, 57hL/ha
  • rosés Cab Franc and Cab Sav, 57hl/ha
  • all yields relatively high, so can be low intensity
44
Q

flavour profile of Saumur-Champigny AOC

A
  • red, minimum 85% Cab Franc
  • pale ruby, dry
  • med to med(+) intensity redcurrant, sometimes leafy
  • medium alcohol
  • high acidity
  • medium tannin
  • intended to be drunk young for primary fruit; and wines can be released as early as December of year of harvest
45
Q

one slide on Saumur-Champigny AOC

A
  • light fruity style of Cab Franc made to be drunk young - as early as December of harvest year
  • chalk, flint and clay soils = water retention and drainage
  • max yields 57hL/ha (so can lack intensity)
  • v successful in Paris bistros in 1970s onwards by Saint-Cyr-en-Bourg coop (now Cave Robert et Marcel)
  • most good to v good, inexpensive to mid price
  • some (super) premium eg Clos Rougeard
46
Q

why does Vouvray make less sweet wine than Anjou?

A
  • because away from the Loire, the percentage of clay increases, making the soils colder and inhibiting ripening.
  • the best vineyards are slopes overlooking Loire, ripening due to good sunlight interception, river moderating temperatures
  • Dry Vouvray is made every year, some demi-sec most years, but sweet is rarer.
  • Unless clearly marked on the label it can be difficult to know if a Vouvray is dry or sweet.
47
Q

One slide on Touraine AOC

A
  • in middle Loire
  • makes white, red, rosé, sparkling, like Saumur, but main white grape is Sauvignon Blanc, not Chenin
  • main red Cab-Franc and Cot; also Gamay
  • you can attach grape to label eg Touraine AOC Gamay
  • rosé can be made from all these plus Grolleau
  • max yields for whites 65hL/ha, but there are six sub-zones with different rules eg Touraine AOC Amboise Blanc makes Chenin with max yield 55hL/ha
48
Q

Vouvray AOC wine rules

A
  • most important white appellation in Touraine
  • 95% Chenin (usually 100%)
  • max yield 52hL/ha (v 65hL/ha for Touraine AOC)
49
Q

which region faces Vouvray from across the south bank of the Loire making similar wines with similar rules; and why is it dynamic?

A
  • Montlouis-sur-Loire AOC
  • because vineyards cheaper than in Vouvray, influx of newcomers over past 30 years
  • significant proportion of organic, biodynamic
50
Q

what are the three important red wine appellations in Touraine and what are the wine laws (same for all)

A
  • Bourgeuil AOC (also rosé)
  • St-Nicholas-de-Bourgeuil AOC (also rosé)
  • Chinon AOC (also rosé and white from Chenin)
  • main grape Cabernet-Franc max 10% Cab-Sav permitted
  • maximum yield 55hL/ha (could make low flavour intensity, but many wines of high quality from lower yields)
  • quite similar in style and price to Saumur-Champigny AOC
51
Q

what are the three soil types of Touraine’s red appellations and their effect?

A
  • sand, gravel and clay limestone
  • sandy soils produce lightest wines
  • clay limestone the most structured and long lived
  • (no comment on gravel!)
52
Q

wine making in Chinon AOC

A
  • Cabernet Franc (up to 10% Cab Sav)
  • either short maceration on skins (6-8 days) for light fruity
  • or 2-3 weeks on skins and not released for up to 2 years before release (adds to cost) for more structured, powerful wines, which can age 20 years or more
53
Q

flavour profile of a more powerful Chinon AOC

A
  • dry
  • pronounced intensity red fruits (black raspberry, cherry, red pepper)
  • high acidity
  • medium to medium(+) tannins
  • will age 20 years or more
  • good to very good
  • inexpensive to mid price, some premium
54
Q

compare Anjou-Saumur’s wine production with Touraine’s

A
  • Anjou-Saumur makes 10 x as much rosé
  • Anjou-Saumur makes significantly more sparkling
  • Touraine makes significantly more red and white
  • Anjou-Saumur makes 1.5 x as much wine as Touraine
    • 50% of Anjou’s wine production is rosé
    • 50% of Touraine’s wine production is red
55
Q

how much wine in Anjou-Saumur and Touraine is exported?

A

20%

56
Q

what are the 5 main (of 8) AOCs of the Central Vineyards in the Loire?

A
  • Sancerre
  • Pouilly-Fumé
  • Menetou-Salon
  • Reuilly
  • Quincy
57
Q

why are the Central Vineyards so named, despite being the furthest east in the Loire valley?

A

because they are roughly half way between the river’s source and its mouth

58
Q

Wines from the Central Vineyards have restrained flavours. Why?

A
  • low intensity light
  • low heat
  • long growing-season day lengths
  • surprisingly high 750mm rainfall (for a continental climate)
59
Q

main grapes in the Loire’s Central Vineyards

A
  • Sauvignon-Blanc 70%
  • Pinot Noir 20%
  • some Pinot Gris and Sauvignon Gris
60
Q

viticulture of Sauvignon Blanc (in the Loire)

A
  • late budding, early ripening (so good for cool climates/ avoids autumn rain)
  • vigorous, so best on poor soils
  • canopy management to avoid shading (green, underripe)
  • powdery mildew, botrytis bunch rot, trunk diseases (eg Esca) incl, if cordon trained, eutypa dieback
  • row orientation/ canopy management affect flavour
    • shadier gives green pepper and grass
    • sunlight gives tropical fruits
  • picking date important: optimum ripeness/acidity drop
61
Q

flavour profile of Sauvignon Blanc (generally)

A
  • pale lemon
  • cooler areas: pronounced intensity of grass, bell pepper, asparagus, gooseberry, grapefruit, wet stone flavours
  • warmer, riper, passionfruit
  • medium body and alcohol
  • high acidity
62
Q

flavour profile of Loire Pinot Noir

A
  • medium ruby
  • light to medium intensity strawberry, rasps,
  • high acidity
  • low tannins
  • medium alcohol,
  • mid-priced to premium
63
Q

why do winemakers in the Central Vineyards ferment their Sauvignon Blanc slightly warmer (border of cool/mid range) than the new world (cool range)

A

for a more restrained expression of fruit

64
Q

different styles of winemaking in Sancerre

A
  • borderline cool/mid-range ferment temp for restrained fruit expression (v new world)
  • malo usually blocked, but some don’t depending on style desired and vintage
  • higher quality old oak cask aging to fill out body
    • eg Francois Cotat who also works with lees to produce a wine for long ageing
  • Henry Bourgeois uses some new (and one 100% new oak) for his range of Sancerres
65
Q

one slide on Sancerre

A
  • white only Sauvignon, red/rosé only Pinot Noir
  • largest Central Vineyard appellation & most successful
  • historically Pinot, post phylloxera replanted with Sauv
  • from 50s & 6)s promoted in Paris, France then world
  • steep hillside slopes (200-400m) , river & forests moderate v spring frosts
  • max yields 65hL/ha white (fine for Sauv flavour intensity)
  • 63hL/ha rosé, 59hL/ha red (too high for Pinot of flavour)
  • 3 soils, Caillottes, Terres Blanches, Silex (see sep card)
  • outperforms rest of Loire in volume and value (av bottle price half as much again as average white)
66
Q

flavour profile of Sancerre white

A
  • 100% Sauvignon
  • typically pale lemon
  • med intensity grapefruit and gooseberry
  • med alcohol, med body, high acidity
  • rarely new oak
  • good to outstanding, mid to premium price
  • some (super) premium, eg Didier Dagueneau, Francois Cotat)
67
Q

Pouilly-Fumé AOC in comparison with Sancerre

A
  • only Sauvignon-Blanc, same high 65HL/ha max yield
  • flatter land, more prone to frost (some wind machines)
  • same range of soils as Sancerre
  • wines of similar price & quality
  • Pouilly Fumé is generally a little rounder, less aromatic than Sancerre and often needs more time (6-12mths in bottle) to start to show
68
Q

Similarities and differences of Reuilly AOC, Quincy AOC and Menetou-Salon AOC from Sancerre

A
  • flatter land, more prone to frost
  • Reuilly same max yields, same red and white grapes, but rosé can be Pinot Noir and Pinot Gris
  • Quincy same max yield, only white wine, from Sauvignon Blanc (min 90%) and Sauvignon Gris
  • Menetou-Salon same range of wines and max yields as Sancerre. Gentle south facing slopes.
  • wines of good to very good quality, typically inexpensive to mid-priced
69
Q

is there a cru system in the Central Vineyards?

A
  • no
  • but more producers are releasing single vineyard wines eg Les Monts Damnés and Les Belles Dames
70
Q

market percentages for Loire AOC wines

A
  • 44% specialist wine retail and hospitality
  • 36% French supermarkets
  • 20% exported
    • US, UK & Germany top markets
71
Q
  • despite Nicolas Joly founding worldwide biodynamique group Return to Terroir (with more producers in the Loire than any other region)
  • and the Loire Valley is a centre of natural wine making
  • the total production of certified organic wine is below the French national average.
  • Why?
A

cool, damp climate

WSET Diploma 3 Wines of the World (39 decks)

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