The Loire Valley copied to L4.3 WoW Flashcards

Question

**Describe the style**

Answer 1

Takes a long time to ripen. Even within one bunch common for grapes to reach different levels of ripeness. Several passes through the vineyard might be necessary to pick grapes at desired ripeness.

Answer 2

A red grape variety used to make Rosé still and sparkling wines in Anjou

Answer 3

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

Answer 4

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

Answer 5

mainly family owned businesses Negociants 50% Estates 40% Cooperatives 10%

Answer 6

1. **Caillottes:** 1. Very shallow soils; 25-40mm over limestone; 2. said to produce most aromatic; first to be ready to drink; 3. less potential for ageing 2. **Terre Blanches:** 1. Same limestone & Marl found in Chablis – Kimmeridgian marl; 2. Slow ripening; 3. Producing most structured wines that need long maturation before being ready to drink, 4. some famous vineyards; Cote des Monts Damnes; Cul de Bujeau 3. **Silex:** 1. Around Sancerre; Flinty soils; accumulate heat 2. Leading to early ripening 3. Producing wines with Mineral & Smokey notes: Les Romains

Answer 7

**Muscadet Cru Communaux** * 3 **Muscadet Cru Communaux** been launched * Clisson, Gorges, Le Pallet * if grapes grown exclusively in the area, name can be added to label * Lower max yield; 45 hl/ha * wines have to kept on Lees: * for 18 mths (Le Pallet) * 24 mths (Clisson, Gorges) * 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; * Typically, rounder, complex with longer finishes

Answer 8

**Sec**: 0-8 g/L residual sugar. Sometimes producers will specify their bone dry wines as Sec-Sec or "dry dry" and their slightly less dry wines as Sec-tendres or "gently dry". **Demi-Sec**: A "half-dry" style with 4-12 g/L **Moelleux:** A sweet, often botrytized style with 12-45 g/L. The term Moelleux is French for "mellow". **Doux**: The sweetest style with \> 45 g/L.

Answer 9

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

Answer 10

A: Vouvray B: Montlouis-sur-Loire C: Bourgeuil D: Saint-Nicolas-de-Bourgeil E: Coteaux de Loire X: Chinon

Answer 11

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

Answer 12

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

Answer 13

Domaine de la Chauvinere Clos les Montys Domaine de la Pepiere Domaine de l'Ecu

Answer 14

**Rosé de Loire AOC** (●) Dry Rose * Cab franc, cab sauvignon, gamay, Grolleau noir * **Rarely produced outside of Anjou-Saumur** * Max yield 60 hl/ha * Always Dry **Rosé d’Anjou AOC** (●) Medium-dry * mainly Grolleau Noir, with Cab Sav, Cab Franc, Cot & Gamay blend * 65 hl/ha: low flavour intensity * Pink – Orange; Medium Intensity Red Berry; Medium (+) Acidity; Medium Alcohol; Medium Dry * Inexpensive to mid * Has generally been sweet and considered low quality * Best selling of all 3 AOC’s * quality improving **Cabernet d’Anjou** (●): Medium dry * cab franc + cab sauvignon, * sweeter than rosé d’Anjou and age-worthy * 60 hl/ha * Deeper colour than most rose ( medium pink) & Medium Dry

Answer 15

Folle Blanche

Answer 16

Cool Continental

Answer 17

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

Answer 18

Continental - with frost and hailstorms an issue 750mm rainfall

Answer 19

20% of total production UK 20% Germany 20% USA 18%

Answer 20

High acid non aromatic grape stands out in Anjou-Saumur and Touraine. Locally known as Pineau de la Loire Young - rigid and austere. Aged - greater complexity and honeyed richness.

Answer 21

Sauvignon Blanc Pinot Noir

Answer 22

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

Answer 23

High acidity, meduim body, hints of green apple and wet stones. Pouilly Fume is also known for subtle smoky notes

Answer 24

Bourgueil, Chinon Vouvray Touraine

Answer 25

* 2 sub-AOCs: La Roche aux Moines AOC Coulée de Serrant AOC * south facing schist slopes near Angers; facing Loire river; riper fruit * _30 hl/ha for dry wines_ * intense, complex & age-worthy whites * Coule de Serrant: monopole of Nicolas Joly, leading champion of biodynamics

Answer 26

Domaine du Nozay Paul Cherrier et Fils Henri Bourgeois Alain Girard

Answer 27

**Folle Blanche:** * Produces acidic & neutral wines

Answer 28

Dry white wine

Answer 29

Chinon, Bourgueil, Saint Nicolas de Bourgueil

Answer 30

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

Answer 31

Coteaux du Layon, within Anjou-Saumur

Answer 32

* Split of production: * Anjou-Saumur – 48% * Touraine – 24% * Central Vineyards – 14% * Pays Nantais – 14%

Answer 33

Loire/Saumur

Answer 34

"Terre blanches": a continuation of the same Kimmeridgian clay that extends into Chablis. "Caillottes": a stony soil, littered with fossils. "Silex": higher proportion of flint, continuing into the communes of Pouilly-Fumé across the river.

Answer 35

**Pinot Noir:** * 20% of plantings in Central vineyards * Medium ruby; Light to Medium Intensity; Raspberry, Strawberry, High Acidity, Medium Alcohol, Mid to Premium

Answer 36

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

Answer 37

Val de Loire IGP

Answer 38

Min. 85% Cabernet Franc. Max. 15% combined Cabernet Sauvignon and Pineau d'Aunis.

Answer 39

**White wine** * Typically in temperature controlled stainless steel tanks * Ferment Temps slightly higher than New World; * Upper end of cool to low mid-range - for restrained fruit flavour * MLF blocked (some allow it depending on style & vintage) * Maturation * Higher quality wines may be aged in old oak casks to fill out Body * Some lees work while in barrel for high quality examples * Typically there is no barrel maturation for the wines * **Sauvignon Blanc** * Pronounced intensity aromas of grass, bell pepper, asparagus with gooseberry and grapefruit * w/ wet stone (cooler areas) * w/ riper passionfruit (warmer areas)

Answer 40

south bank of Loire river on the Vienne river

Answer 41

Saumur. Min. 60% Chenin Blanc. Max. 10% Sauvignon Blanc.

Answer 42

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

Answer 43

Vouvray Chenin Blanc

Answer 44

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

Answer 45

Saumur-Champigny Chinon Bourgueil

Answer 46

Clay "Tuffeau": Chalky, fine-grained limestone. "Varennes": Sandy, alluvial soils.

Answer 47

Savennieres, Coteaux de Layon Anjou Saumur, Saumur-Champigny

Answer 48

Dry: Rosé de Loire Sweet: Cabernet d'Anjou, Rosé d'Anjou

Answer 49

A French synonym for botrytis cinera.

Answer 50

Saumur, Saumur Champigny Anjou Savennieres, Coteaux de Layon Rose d'Anjou, Cabernet d'Anjou, Rose de Loire

Answer 51

* **Quarts de Chaume** (Grand cru from 2019): (first GC) * extremely top quality * long lasting sweet wines from Chenin blanc * tiny – only 30 Ha. * min 18 degrees potential alcohol, and 20 hL/Ha (1820)

Answer 52

continental with maritime influences, and has considerable vintage variation

Answer 53

Pneumatic pressing, temp controlled fermentation in stainless steel

Answer 54

Red: 100% Pinot Noir White: 100% Sauvignon Blanc Rosé: Pinot Noir and Pinot Gris

Answer 55

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

Answer 56

Domaine Bernard Baudry Domaine Breton Domaine de Noiré

Answer 57

Loire/Chinon

Answer 58

95% Chenin Blanc min.

Answer 59

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

Answer 60

Chardonnay, Chenin Blanc and Cabernet Franc

Answer 61

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

Answer 62

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

Answer 63

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

Answer 64

Red and Rosé Cabernet Franc, up to 10% Cabernet Sauvignon

Answer 65

50% Supermarkets 30% in Hospitality

Answer 66

Neutral, bone dry to dry, high in acid, and designed for youthful consumption Sevre et Maine is a superior appellation and 'sur lie' wines are bottled between March 30 and November 1 following harvest having spent the Winter on its lees. Adds complexity, richness, and a slight sparkle to the finished wines.

Answer 67

**Muscadet de Sèvre et Maine AOC** (●); 8800 ha * Largest: Directly South-east of Nantes; * Max yield 55 hL/ha * largest AOC with 80% of production; monoculture area * Vineyards on rolling hills with some high quality sites. * Ambitious wines from clay soils of schist & granite slopes. Vallet and Saint Fiacre are suitable for ageing

Answer 68

Muscadet Muscadet Sevre et Maine Muscadet Coteaux de la Loire Muscadet Cotes de Grandlieu

Answer 69

48% Chenin (dry, off dry, sweet) and Cabernet Franc (Rose, Reds)

Answer 70

Montlouis-sur-Loire

Answer 71

Cool, wet Maritime Volcanic (gneiss, silica), clay and Granite; warming and good drainage.

Answer 72

The grape ripens early and is frost resistant.

Answer 73

Sancerre (Sancerre Rose) Pouilly Fume Menetou Salon

Answer 74

The Loire Valley

Answer 75

Major: Cabernet Franc. Minor: Pinot Noir, Gamay, Cabernet Sauvignon, Malbec, Pineau d’Aunis, and Groslot (Grolleau).

Answer 76

**Saint Nicolas de Bourgueil AOC** (●●) * Most westerly red AOC; * northern bank of the Loire * Lighter style than Bourgueil AOC * Lighter soils for fruity reds and rosés best drunk young.

Answer 77

MLF Lees contact

Answer 78

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

Answer 79

**Anjou AOC** (●●●) * 60 hl/ha for Red & Whites; 67 hl/ha for Rose (low intensity flavour) * Anjou Blanc: min 80% Chenin * Anjou Rouge: 70% Cab franc &/or Cab Sav · May opt to forsake the appellation system and opt for Vin de France · Very large AOC stretching from the borders of Muscadet to the town of Saumur · Most of the production is rosé, whites represent 15% and reds continue to rise in quantity & quality · Sweet wines difficult to sell due to low demand for sweet wines; Producers are producing less of the sweet & more of the dry · Within Anjou, 3 most important appellations for sweet wine and 1 dry for Chenin blanc

Answer 80

* 200-400m average Sancerre hills, some steep hillside slopes * River & nearby forests moderating influences against spring frosts

Answer 81

Grolleau-based Rosé

Answer 82

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

Answer 83

* **Coteaux du Layon AOC + named Village** * Grapes need to be picked in several passes to pick only affected grapes * Lower yields and higher potential alcohols * Wines: * Pronounced aroma; Cooked Citrus & Apple, Honey notes; * Medium (+) Body, Medium Alcohol * High Acidity; Sweet finish * Mid to Premium

Answer 84

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

Answer 85

Chenin-Blanc

Answer 86

Bonnezeaux AOP Quarts-de-Chaume AOP Coteaux du Layon SGN AOP All 3 wines are made from 100% Chenin Blanc, late-harvested, botrytis-affected grapes.

Answer 87

* **Winemaking** * Max yield 55 hl/ha; Low flavour * usually 100% Cabernet Franc – max of 10% of Cabernet Sauvignon allowed * short maceration (6-8 days) – early drinking styles * long maceration (2-3 weeks) – more structured and powerful wines – released later onto the market * 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

Answer 88

**Muscadet Côtes de Grandlieu AOC** (●) * On Southern bank of the Loire, Southwest of Nantes, * close to the Atlantic; influence of Lac Grand Lieu * Max yield 55 hL/ha **Muscadet Côteaux de la Loire AOC** (●) * On Northern bank of the Loire, northeast of Nantes; fuller bodied less acidic wines * Max yield 55 hL/ha * Only 32 Ha??

Answer 89

Folle Blanche

Answer 90

**Côteaux du Layon** AOC (●) Chenin blanc, sweet * Located on steep slopes on the right bank of the R Layon * Specialises in wine made by Botrytis affected grapes; if botrytis fails to form, vines may be dried on the vine * Natural high acidity of Chenin allows luscious sweet wines to be balanced * Fresh fruit character and acidity of sweet German wines but with more body & alcohol.

Answer 91

_Winemaking_ * Chenin Blanc * At cool to mid-range temperatures * Fermentation can last several months * MLF is usually avoided * Matured in large neutral containers * Aim is to preserve primary fruit characters * Cabernet Franc * Fermented in concrete or old wood vats * Punch downs and pump overs are typical * Ambient yeast preferred * Aged in used oak barrels * Aim to maintain primary fruit flavours * Premium wines see some new oak * Rose winemaking: * Direct press to tank * Short macerations; * short ageing (3-4 mths) in neutral containers

Answer 92

Clisson, Le Pallet, and Gorges

Answer 93

Saumur and Vouvray

Answer 94

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

Answer 95

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

Answer 96

Melon Blanc (Melon de Bourgogne)

Answer 97

Domaine du Closel Savennieres

Answer 98

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

Answer 99

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

Answer 100

Chinon: Cabernet Franc Sancerre Blanc: Sauvignon Blanc Bourgeil: Cabernet Franc Muscadet Sevre et Maine: Melon Blanc Savennieres: Chenin Blanc Pouilly-Fumé: Sauvignon Blanc Vouvray: Chenin Blanc Sancerre Rouge: Pinot Noir

Answer 101

**_TOURAINE_** * _24% of Loire wines_ * Climate * Continental climate; cold winters & warm summers * Rain:700 mm * Rain falls throughout the year * More continental than Anjou-Saumur but not as continental as the central vineyards * Viticulture * High disease pressure due to rain throughout year * Wine production * WHITE - Sauvignon Blanc is the key white varietal for white production but contains largest Chenin Blanc AOC in Vouvray * RED - Cabernet Franc, **Cot (Malbec)** for red production * ROSE - Two Cabernets, Cot, Gamay, Grolleau Noir * White, red, rose and sparkling are all made in Touraine

Answer 102

Continental Chalky and stony = well drained

Answer 103

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

Answer 104

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

Answer 105

Menetou-Salon Sancerre Pouilly-Fume

Answer 106

- North bank of the river Loire, south of Angers. - Steep south-facing aspect. - Soil is a unique mixture of blue schist and volcanic debris.

Answer 107

Muscadet Muscadet Sevre et Maine

Answer 108

Continental with a maritime influence Granite and tuffeau (local limestone)

Answer 109

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

Answer 110

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

Answer 111

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

Answer 112

* Whites: * Principal variety is Sauvignon blanc, Chenin blanc, Arbois & Chardonnay (max 20%) * Max 65 hL/Ha.

Answer 113

Pouilly-Fumé, Loire Valley. "Silex" He experimented with aging his Sauvignon Blancs in new oak, rather than stainless steel.

Answer 114

Dry / Sweet, Still / Sparkling. White wines made from Chenin Blanc. Wines range in style from dry to lusciously sweet, light-medium body, fresh fruity and floral notes.

Answer 115

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

Answer 116

Chenin Blanc

Answer 117

Vouvray - Dry --\> Sweet, Still and sparkling Chinon Bourgueil Touraine

Answer 118

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

Answer 119

Wine o 80% is Red o 13% is Rose o 7% is White o 8% is Organic o 69% is AOC o 31% is IGP o 6% of production volume for AOC wines is Northern Rhone crus

Answer 120

• Vineyard areas are very different o \<4,000 Ha. in the North o 66,000 Ha. in the South

Answer 121

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

Answer 122

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

Answer 123

**PRODUCTION OF INEXPENSIVE HIGH-VOLUME RED WINES** * Grapes will typically have been harvested by machine. * Because inevitably some will have been crushed, it is important to process the entire volume quickly to avoid bacterial infection * 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 * Large producers may use *flash détente* or thermovinification for processing large volumes of fruit quickly * Use of cultured yeasts to ensure quick, reliable fermentation to dryness * Fermentation at mid-range temperatures to retain fruit * Short period of maceration on the skins for light extraction of tannins * Ageing for 4-6 months in stainless steel and early release for sale

Answer 124

**ROSÉ WINEMAKING** * 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. * Fermentation is then completed as for a white wine. * The period of maceration provides the required depth of colour, flavour intensity and light tannins. * 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. * (This method is sometimes referred to as the *saignée* 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.)

Answer 125

**WHITE WINEMAKING** * Most white wines are fermented at mid-range temperatures to retain fruit. * Malolactic conversion is sometimes avoided to retain natural acidity. * Most wines are aged in large old oak or stainless-steel vessels. * 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). * Some wines are matured in oak, adding a layer of complexity and occasionally also fermented in oak for better fruit-oak integration. * Both fermenting and maturing in small oak barrels adds cost.

Answer 126

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

Answer 127

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

Answer 128

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

Answer 129

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

Answer 130

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

Answer 131

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

Answer 132

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

Answer 133

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

Answer 134

_Grenache Blanc_ * Early budding so suited to warm frost free regions * Good wind resistance with an erect habit * Tendency to reach high alcohol potential * Low intensity ripe green fruit and floral notes * high alcohol and low acidity

Answer 135

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