Vins Doux Naturels 5.1 Growing Env & 5.2 Winemaking

Question 1

VDN stands for what/

Answer 1

Vins Doux Naturels- describes a French wine made sweet by adding a spirit during fermentation

Question 2

Where are VDNs found?

Answer 2

• *Roussillon**- 80%
• *Languedoc**
• *Southern Rhone**

Question 3

general climate of all the VDN PDOs?

Answer 3

Mediterranean- generally in all of the VDN PDOs

Roussillon is the warmest and driest -Tramontane Wind - leads to greater transpiration from grapes at end of ripening

Question 4

Special wind in Roussillon?

Answer 4

• *Tramontane Wind** - leads to greater transpiration from grapes at end of ripening - reducing juice yields
• more concentration of sugar
• *less fortification** needed because wine can reach ABV with a higher RS remaining

Question 5

VDN grapes?

Answer 5

MMMGGGM

• *M**uscat Blanc à Petits grains
• *M**uscat of Alexandria
• *Gr**enache Noir
• *G**renache Blanc - in Roussillon
• *G**renache Gris – in Roussillon
• *M**acabeu – in Roussillon

Question 6

VDN Muscat Blanc a Petits grains describe?

Answer 6

• *most widely planted**
• *smaller grapes** than Alexandria
• *greater intensity of aroma and flavors**
• *Mediterranean climate-** tolerant of dry weather

Question 7

Muscat Blanc à Petits grains is susceptible to what hazards?

Answer 7

• *powdery mildew** -fungus - characterized by spots or patches of white to grayish, talcum-powder-like growth
• *botrytis bunch rot**
• *Mites**

Question 8

Describe the amount of plantings for Muscat Blanc à Petits grains? used for what?

Answer 8

increased due to popularity of a dry unfortified wine

used as either a blending component (aroma) or single varietal

Question 9

VDN Muscat of Alexandria grains describe?

Answer 9

grapes are bigger than Muscat blanc Petits grains
achieves high sugar level

• *tolerant** to Mediterranean sunny dry weather
• *plantings** declined - thought to be less refined than Muscat Blanc

Question 10

Muscat of Alexandria is susceptible to what hazards?

Answer 10

• *powdery mildew**
• *botrytis bunch rot**

Question 11

VDN Grenache Noir

Answer 11

late ripening
Mediterranean -drought resistance
produces high yields
can be pale in color unless controlled
accumulates sugar quickly

Question 12

Grenache Noir is susceptible to what hazards?

Answer 12

• *coulure** at fruit set
• *downy mildew**
• *phomopsis** (spotted fungus on branches and leaves)
• *botrytis** bunch rot

Question 13

phomopsis

Answer 13

fungal disease that causes a reduction in yield.
prevalent in cool and wet springs followed by humidity and moderate temperatures.
Infected canes whiten and break off easily.
Shoots growing from these canes develop brown cracks at their bases. Leaves are also affected.
Grenache is very susceptible, while Cabernet Sauvignon is less prone to it.

Question 14

Grenache is found where?

Answer 14

• *Grenache vines in Banyuls**
• *Grenache Blanc** and Grenache Gris may also be apart of VDNs in Roussillon

Question 15

Because of the climate for VDN grapes, what vineyard management practices are done?

Answer 15

Particularly for unaged styles of Muscat Canopy mgt needed to- prevent sunburn and shriveling

Question 16

VDN grapes, yields at harvest characteristics?

Answer 16

30 hL/ha max yield for appellation
By law, fruit picked with the potential of 14.8% ABV
Balance between sugar and still have much acidity as possible
hand harvest with several passes through the vineyard
avoid of late crop or botrytized character - not desired

Question 17

Spirit usage & character for VDN. When and how much added?

Answer 17

VDNs are kept sweet, spirit added to stop fermentation
Neutral character, don’t compete flavors, 95-96% abv
spirit is added at 5-8% ABV and is raised to 15-18% abv
goal is to have spirit only be 5-10% of total wine volume and not to have spirity character

Question 18

Minimum sugar concentration in VDN?

Answer 18

• *100 g/L to 125 g/L** deepening on appellation for Muscat based
• *45 g/L** (more in practice is 100g/L) for Grenache based wines

Question 19

VDN production using White grapes? What are choices after the fruit is brought in before fermentation?

Answer 19

skin contact for about 6-24 hours at winemaker’s choice for greater aromas from skins
then grapes are pressed and fermented off skins
Choice to blend press juice with free run for extra body and texture or keep separate as desired

Question 20

VDN white grapes Unaged style - production measures include (when is fermentation? )

Answer 20

Must may be chilled and stored for months
fermented on demand to ensure freshness
style must be protected from Oxygen to preserve fresh primary aromas

Question 21

VDN production for black grapes? (when is fortification? How is color extraction accomplished?

Answer 21

typically fermented and fortified while in contact with grape skins

• *Alcoholic environment increase extraction of color, flavor, tannins** important for aging
• *Maceration** extends a couple weeks past fortification
• *Pumping over** and punching down cap mgt used for max extract

Question 22

VDN in what vessel is fermentation done and at what temperature for red and white?

Answer 22

• *stainless steel vessels** - ease of temp control
• *White** fermented around 15°C (59°F) enhance fruity esters
• *Red** fermented around 28°C (82°F) promote extraction but retain fruity aromas

Question 23

What are typical winemaker’s choices on Maturation wine producing a VDN?

Answer 23

VDNs may either be released relatively young -
or undergo oxidative maturation
-Labeling terms, in each appellation, used to signify style

Question 24

How are youthful VDNs matured?

Answer 24

wines are released shortly after fermentation
wines are stored in Stainless steel at cool temp,
Protected from oxygen - eg. inert gas blanket

Question 25

What are characteristics of youthful VDNs?

Answer 25

display primary aromas and flavors of the grape variety

• *Muscat** - floral and grapey, potentially peach, pear, honey
• *Grenache blackberries, raspberry, or plum**

Question 26

how are oxidatively aged VNDs wines matured?

Answer 26

• *mature over a period of years**
• *oak barrels**, typically not topped - encourages oxidation
• *glass demi-johns** - not quite full, un-stopped, left outside in sun

Question 27

Bonbonnes also called and how used?

Answer 27

glass demi johns that are not quite full, unstoppered, left outside in sun to speed aging process
wine may be directly bottles for sale
transferred and matured further in barrels
used as blending component with oxidatively aged wines from barrels