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WSET® Level 4 Wine > WSET® Level 4 D5 Fortified Wines > Vins Doux Naturels > Flashcards

Vins Doux Naturels Flashcards

Learn why various VDNs taste the way they do by examining the different growing environments, soils, climate, grape varieties, production, and maturation methods for key appellations making this style of fortified wine. Key styles of VDN are covered in this deck.

1
Q

The majority of Vins Doux Naturels come from which region in southern France?

A

Roussillon

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2
Q

What is the general climate for all French PDO Vins Doux Naturels?

A

Mediterranean

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3
Q

The warmest and driest region of all French regions making Vins Doux Naturels is _____.

A

Roussillon

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4
Q

What environmental influence affects Roussillon that leads to its grapes having greater concentration of sugar?

Explain.

A

Tramontane wind, which increases transpiration in the grapes during the end of ripening which increases sugar concentration.

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5
Q

How is the concentration of sugars in Roussillon grapes beneficial to the winemakers (vis-à-vis fortification)?

A

The grapes are so sugar-rich and concentrated the potential alcohol is high, which means winemakers will not have to add as much spirit to fortify the wine (read: it won’t be as diluted, but the wine yield will be smaller).

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6
Q

The two major grapes that go into making French Vins Doux Naturels are _____ and _____.

A
  1. Muscat;
  2. Grenache.
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7
Q

What are the similarities between Muscat Blanc à Petits Grains and Muscat of Alexandria (through the lens of French Vins Doux Naturels)?

A
  • Both tolerant to dry weather;
  • Both susceptible to powdery mildew and botrytis bunch rot.
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8
Q

What are the physical and organoleptic differences between Muscat Blanc à Petits Grains and Muscat of Alexandria (through the lens of French Vins Doux Naturels)?

A

Muscat Blanc

  • Most widely planted Muscat variety in France;
  • Smaller grapes than Muscat of Alexandria;
  • Greater intensity of aroma and flavor;
  • Trends making dry wines or used as a blending component in dry wines.

Muscat of Alexandria

  • Plantings are in decline;
  • Larger grapes than Muscat Blanc;
  • Produces wines that are less refined than Muscat Blanc.
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9
Q

Why is Grenache Noir well suited for Mediterranean climates?

A
  • Late ripener;
  • Resistant to drought.
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10
Q

Why is Grenache Noir well suited to making fortified wines?

A

Accumulates sugar quickly

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11
Q

What natural threats is Grenache Noir susceptible to (all of which can reduce yields)?

A
  • Coulure at fruit set;
  • Botrytis bunch rot;
  • Downy mildew;
  • Phomopsis.
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12
Q

For unaged styles of Muscat VDN, what must be done in the vineyard to reduce chances of sunburn and grape shrivelling?

A

Maintaining a shady, lush canopy so the grapes retain as much freshness as possible.

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13
Q

Across France’s VDN AOPs, what is the average maximum yield in hL/ha?

A

30 hL/ha

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14
Q

Why don’t French winemakers of VDN want late harvest or botrytis-affected grapes for their wines?

A

Botrytis flavors would change the flavor profile, which is undesirable;

Vignerons aim for balance of acidity + residual sugar so they pick grapes before becoming over-ripe.

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15
Q

Grapes for VDNs must be picked at a minimum ___% potential alcohol.

A

14.8% potential alcohol, though some grape growers pick just a little later but before the grapes become over-ripe.

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16
Q

When are French Vins Doux Naturels fortified – before, during, or after fermentation?

A

During fermentation to make a sweet, fortified wine.

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17
Q

In g/L, what is the general range of residual sugar for French Muscat-based Vins Doux Naturels?

A

100 - 125 g/L

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18
Q

In g/L, what is the general range of residual sugar for French Grenache-based Vins Doux Naturels?

A

45 g/L (though most hover around 100 g/L)

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19
Q

What is the fortifying agent used in Vins Doux Naturels?

What is the typical ABV for the fortifying agent?

A

A neutral spirit that doesn’t compete with the character of the grapes; 95-96% ABV​.

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20
Q

The fortifying spirit in VDNs is added when the fermenting must reaches what ABV?

A

5-8% ABV

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21
Q

French Vins Doux Naturels are fortified to what ABV range?

A

15-18% ABV (which is only ~5-10% of the total volume of the wine, which is why VDNs aren’t so spirity.)

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22
Q

VDNs made from white grapes:

  1. Are they typically fermented on or off the skins?
  2. What can producers do to extract more aromas from the grapes?
  3. Is the free run typically blended with press juice or no?
A
  1. Typically fermented off the skins;
  2. Some producers allow short period of skin contact (6-24 hours) to extract greater aromas from the skins;
  3. Keeping free run separate or blended is up to the producer, so it varies.
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23
Q

Because unaged white VDNs are meant for near-term consumption after release, how do the producers ensure the wines are fresh?

A

The must is chilled and stored anaerobically for months and then fermented on demand (when there is demand).

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24
Q

Are red Vins Doux Naturels typically fermented on or off the skins?

A

On the skins

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25
Q

When are red Vins Doux Naturels typically fortified?

  • While the must is fermenting on the skins, or
  • After the grapes are pressed

Why?

A
  • While the must is fermenting on the skins;
  • This helps with extraction of color, flavor, and tannins.
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26
Q

What post-fortification technique do some winemakers employ to maximize extraction for their red VDNs?

A

Continued skin maceration

They also use **pumpovers and puchdowns **during fermentation to help with extraction.

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27
Q

In what vessels are red and white Vins Doux Naturels typically fermented?

Why?

A

Stainless steel - allows for easy temperature control

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28
Q

White VDNs are fermented around what temperature and what does this do?

A
  • 15C / 59F;
  • Enhances fruity esters.
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29
Q

Red VDNs are fermented around what temperature and what does this do?

A
  • 28C / 82F;
  • Promotes extraction but retains fruity flavors.
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30
Q

What is the term used on VDNs denoting the wine is unaged, young and fruity?

Give the term used in Maury and in Banyuls.

A
  • Grenat (for Maury);
  • Rimage (for Banyuls).
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31
Q

For the oxidatively aged red Vins Doux Naturels, are the barrels usually topped up?

A

No - not topping up encourages oxidation and oxidative aromas and flavors.

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32
Q

What are the two VDN appellations in the Rhône?

A
  1. Muscat de Beaumes-de-Venise AOP;
  2. Vin Doux Naturel Rasteau AOP.
33
Q

Muscat de Beaumes-de-Venise AOP vines are planted on _____-facing slopes of the Dentelles de Montmirail.

What do these slopes do for the vines?

A

Southeast-facing slopes

They provide shelter for the vines from the Mistral, which helps the grapes ripen.

34
Q

Name the three ways in which red VDNs stored in demi-johns are used.

A
  1. Transferred to barrel to further mature;
  2. Used as a blending component for another wine;
  3. Bottled straight from the demi-john.
35
Q

Muscat de Beaumes-de-Venise AOP

  1. What colors of VDN are allowed to be made in this AOP?
  2. Production is mostly which color?
  3. What grapes are used in the appellation?
A
  1. White, rosé, and red;
  2. Production is mostly white;
  3. Whites made from Muscat Blanc à Petits Grains
  4. Rosé and reds made from Muscat à Petits Grains Rouges (Brown Muscat in Australia)
36
Q

Select the correct answer:

Muscat de Beaumes de Venise AOP, whether it’s white, rosé or red, is always made in an:

  • Unaged, fresher style
  • Oxidative style
A

Unaged, fresher style

37
Q

Give a brief description of white Muscat de Beaumes de Venise (aromas, body, acidity, alcohol).

A

Primary aromas and flavors of blossom, grapes, peach, and honey;

Medium body, Medium acidity, Low alcohol for a fortified wine (15% ABV).

38
Q

What color or colors can Vin Doux Naturel Rasteau be?

Most of the production is what color?

A

White, rosé or red (most of the production is red)

39
Q

VDN Rasteau red must be a minimum ___% of this grape.

A

Minimum 75% Grenache Noir

40
Q

VDN Rasteau can be made in which style or styles?

  1. Unaged only
  2. Oxidative only
  3. Unaged or oxidative
A

Unaged or oxidative

41
Q

VDN Rasteau rosé – is it made direct press, saignée, or does it have an extended ferment?

What is different about VDN Rasteau rosé fortification from most other VDNs?

A
  • Made saignée;
  • Fortified OFF the skins.
42
Q

What is the typical ABV% for a VDN Rasteau red?

A

Low to medium for a fortified wine, 16-18% ABV

43
Q

VDN Rasteau red – give a quick profile for an unaged style vs. an oxidative style.

A

Unaged: ripe cherries and plums, fresher style;

Oxidative: Dried fruits, nutty.

44
Q

VDN Rasteau vines are on slopes facing which direction?

A

South, which maximizes sun exposure; plus, they get some Mistral protection from those slopes so the grapes get very ripe (jammy flavors).

45
Q

Ambré on a bottle of VDN from Roussillon means the wine is unaged or oxidative?

A

Oxidative

46
Q

Of the four VDN appellations in the Languedoc, which one is the largest?

A

Muscat de Frontignan

47
Q

Muscat de Frontignan

What are its:

  1. Altitude
  2. Typical body and aromas
A
  1. Low altitude so it’s pretty warm;
  2. Typically fuller body, tropical fruits.
48
Q

Muscat de St.-Jean-de-Minervois

What are its:

  1. Altitude
  2. Climate
  3. Brief profile
A
  1. 250-300m elevation;
  2. Climate more continental;
  3. Lighter body, higher acidity, more stone fruits and florals compared to Muscat de Frontignan.
49
Q

VDNs represent ___% of all Roussillon wine production.

A

26%

Per 2024 reading materials p.68

50
Q

Grenat or Rimage on a bottle of VDN from Roussillon means it’s unaged or oxidative?

A

Unaged

51
Q

Tuilé or Traditionnel on a bottle of VDN from Roussillon means the wine is unaged or oxidative?

A

Oxidative

52
Q

Hors d’âge on a bottle of VDN from Roussillon

  1. Does it mean the wine is unaged or oxidative?
  2. What styles is hors d’âge aged longer than?
  3. Which color(s) of wine can use this term?
A
  1. Oxidative;
  2. Aged longer oxidatively than Tuilé or Ambré;
  3. Wines can be red or white.
53
Q

Rancio on a bottle of VDN from Roussillon means the wine is unaged or oxidative?

What color(s) of VDNs can be Rancio?

A
  • Oxidative;
  • Wines can be red or white.
54
Q

What are the six VDN AOPs of Roussillon?

A
  1. Grand Roussillon AOP
  2. Banyuls AOP
  3. Banyuls Grand Cru AOP
  4. Maury AOP
  5. Muscat de Rivesaltes AOP
  6. Rivesaltes AOP
55
Q

If any one of the five major AOPs in Roussillon producing VDN wants to declassify their wine, what AOP does the wine take?

A

Grand Roussillon AOP

56
Q

What are the geographic borders of Banyuls AOP?

A
  • Spain to the south;
  • Pyrenées to the west;
  • Mediterranean Sea to the east.
57
Q

Red Banyuls AOC must be made with a minimum ___% of Grenache Noir.

Is there any white Banyuls AOC made?

A

50% - Some white Banyuls AOC VDN is made, but it’s a really, really tiny amount.

58
Q

What is the soil in Banyuls AOP?

Are vines planted on flat land or steep, terraced slopes?

A

Schist on steep, terraced slopes

59
Q

Banyuls AOP vs. Banyuls Grand Cru AOP – what are the differences in permissible color(s) and grape minimums?

A
  • Banyuls AOP = can be red or white; reds are minimum 50% Grenache Noir;
  • Banyuls Grand Cru AOP = red only; minimum 75% Grenache Noir.
60
Q

What is the minimum maturation for Banyuls Grand Cru AOP?

A

Minimum 30 months

61
Q

What is the soil of Maury AOP?

How does this soil affect the grapes?

A

Dark schist, absorbing heat during the day and releasing it slowly at night, which aids in ripening

62
Q

What two terms can be used on a Banyuls Grand Cru AOP if the wine has been aged longer than the minimum 30 months?

A

Hors d’âge or Rancio

63
Q

Select the correct answer:

What style(s) of wine is/are allowed to be made in Maury AOP?

  1. VDN only
  2. VDN and still, dry, unfortified wines
  3. Still wines only
A
  1. VDN only

Still, dry unfortified wines must be labeled Maury Sec AOC

64
Q

Still, dry, unfortified wines made in the Maury appellation are labeled as _____ AOC.

A

Maury Sec AOC

65
Q

What is the elevation of Maury AOP?

A

100-400m

66
Q

In terms of production, the largest VDN appellation in Roussillon is ______.

A

Muscat de Rivesaltes AOP

67
Q

Select the correct answer:

Muscat de Rivesaltes AOP is always made in what style?

  • Unaged
  • Oxidative
A

Unaged

68
Q

What color(s) of VDNs does Rivesaltes AOP make?

A

Red and white

69
Q

What are the permissible grapes in Muscat de Rivesaltes AOP?

A
  • Muscat Blanc à Petits Grains;
  • Muscat of Alexandria.

Usually blended together

70
Q

Select the correct answer:

Rivesaltes AOP makes:

  • Only one style of VDN
  • A range of VDN styles
A

A range of VDN styles

71
Q

Which two AOPs for unaged Languedoc VDNs do I need to know for the exam?

A
  1. Muscat de Frontignan AOP;
  2. Muscat de St.-Jean-de-Minervois AOP.
72
Q

Red and white Rivesaltes AOP VDNs can be made Grenat, Tuilé, Ambré, Hors d’âge, and Rancio.

The whites can be made with a maximum percent of this grape. What are the other grapes allowed in the balance?

A

Maximum 20% Muscat - balance must be Grenache Gris, Grenache Blanc, Macabeu and Malvoisie.

73
Q

What are four ways to encourage oxidation in red VDNs?

A
  1. Storing the wine in old oak barrels or demi-johns (bonbonnes);
  2. Not filling or topping them up;
  3. Not using a stopper;
  4. Leaving them outside in the sun to speed up the aging process.
74
Q

The main red grape in red Rivesaltes AOP is _____.

A

Grenache Noir

75
Q

What are 5 AOPs in Roussillon that can make unaged VDNs?

A
  1. Grand Roussillon AOP
  2. Banyuls AOP
  3. Maury AOP
  4. Muscat de Rivesaltes AOP
  5. Rivesaltes AOP
76
Q

Tuilé is a term used in ____ AOP and ____ AOP;

Traditionnel is a term used in ____ AOP.

A

Tuilé is used in Maury and Rivesaltes;

Traditionnel used in Banyuls.

77
Q

VDN Maury can be what colors?

Most of it is which color?

A

VDN Maury red and white (mostly red)

78
Q

Between Muscat de Rivesaltes AOP and Rivesaltes AOP, which one is always made in an unaged style, and which one can be made in a range of styles (from Grenat to Rancio)?

A

Unaged = Muscat de Rivesaltes AOP

Range = Rivesaltes AOP

WSET® Level 4 D5 Fortified Wines (8 decks)

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