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DipWSET 🏆 > WINES OF THE WORLD 🇫🇷 France - The Rhône Valley > Flashcards

WINES OF THE WORLD 🇫🇷 France - The Rhône Valley Flashcards

1
Q

Climate of the Rhône Valley

A

Northern Rhône has a moderate continental climate while Southern Rhône has a warm Mediterranean climate. Presence of the cold Mistral wind.

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2
Q

Climate of the Northern Rhône

A

Moderate continental climate. Adequate rainfall, mainly in the autumn and winter. The cold Mistral blows from the north.

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3
Q

Key winemaking operations for red wines in the Rhône Valley

A

Traditional winemaking. Concrete vats for fermentation (also stainless steel and large wooden vessels). Grenache Noir is prone to oxidation (no wooden vessels). Syrah is prone to reduction (pumping over, oak ageing).

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4
Q

Key maturation practices for red wines in the Rhône Valley

A

Small and large wooden vessels.

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5
Q

Key winemaking operations for inexpensive red from the Rhône Valley

A

Hand picking and carbonic maceration for early-drinking wines. Large producers may use flash détente or thermovinification (low tannin, fruity style). Cultured yeasts. Fermentation at mid-range of temperatures (fruit flavours and low tannin extraction). Short maceration.

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6
Q

Key maturation practices for red cru-level from the Rhône Valley

A

12-24 months in large oak vessels for Grenache Noir and small barrels for Syrah and Mourvèdre (20-30% new oak).

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7
Q

Key maturation practices for inexpensive red from the Rhône Valley

A

Stainless steel for a few months.

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8
Q

Main white grape varieties of the Rhône Valley

A

Viognier, Marsanne, Roussanne, Grenache Blanc.

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9
Q

Main black grape varieties of the Rhône Valley

A

Syrah, Grenache Noir, Cinsaut, Mourvèdre.

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10
Q

Key winemaking operations for white wines in the Rhône Valley

A

Fermentation at mid-temperatures. Malo is sometimes avoided.

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11
Q

Key maturation practices for rosé wines in the Rhône Valley

A

Oak or concrete large vats or stainless steel.

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12
Q

Key maturation practices for white wines in the Rhône Valley

A

Large old oak or stainless steel. Lees stirring is sometimes avoided (natural full body).

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13
Q

Harvest for wines from the Rhône Valley

A

Hand harvest and transportation in small crates.

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14
Q

When irrigation in the Rhône Valley

A

Proof of water stress, no irrigation after véraison and no exceeding max yield by individual AOCs.

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15
Q

Effects of the Mistral wind on the Northern Rhône

A

Less vigour, low yields and higher concentration, also less incidence of fungal diseases.

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16
Q

Main appellations within the Northern Rhône

A
  • Côte Rôtie AOC
  • Condrieau AOC
  • Saint-Joseph AOC
  • Hermitage AOC
  • Crozes-Hermitage AOC
  • Cornas AOC
  • Saint-Péray AOC
  • Collines Rhodanniennes IGP
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17
Q

Types of wines made in the Côte Rôtie AOC

A

Only reds from Syrah and up to 20% Viognier (often zero and normally less than 8%).

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18
Q

Location of the vineyards in the Côte Rôtie AOC

A

Vineyards on steep slopes, often terraced, east and south-east aspect (high sunlight and protection from north winds).

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19
Q

Main grape varieties of the Côte Rôtie AOC

A

Syrah and Viognier.

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20
Q

Main training systems in the Côte Rôtie AOC

A

Single- or double-Guyot, tied to one or two poles (échalas).

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21
Q

Key winemaking operations for wines in the Côte Rôtie AOC

A

Destemming and cold soaking for most, to extract the aromatic potential of the wines, but now the use of the stem is increasing.
Co-fermentation when Syrah and Viognier are used together. Warm fermentation temperatures. Natural yeast, malo in cask.

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22
Q

Key maturation practices for wines in the Côte Rôtie AOC

A

Small barrels (225 L) or larger wooden vessels (demi-muids of 500-600 L for less oak notes).

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23
Q

What happened to Côte Rotie AOC in the 1970s

A

Lack of commercial interest and hand work involved, just 70 ha in the early 1970s.

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24
Q

Who promoted the renaissance of the Côte Rotie AOC in the past

A

The appellation was revived by Etienne Guigal and his son Marcel (single-vineyard Côte-Rôties and high scores by Robert Parker).

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25
Q

Why Viognier is co-fermented with Syrah

A

Viognier gives floral and fruity aromas.

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26
Q

Types of wines made in Condrieau AOC

A

Only white. Reference point for high-quality Viognier.

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27
Q

Location of the vineyards in Condrieau AOC

A

Vineyards on steep, low fertility, rocky slopes, often terraced.

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28
Q

Main grape varieties of Condrieau AOC

A

Viognier

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29
Q

Key winemaking operations for wines in Condrieau AOC

A

Stainless steel or large wooden vessels. Malo happens normally (depending on the producer and on the vintage). Small barrels to enhance texture and flavour.

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30
Q

Key maturation practices for wines in Condrieau AOC

A

Ageing on the lees for 10-12 months, usually lees stirring.

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31
Q

Name of the single estate in Condrieau AOC

A

Chateau Grillet

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32
Q

Types of wines made in Saint-Joseph AOC

A

90% red.

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33
Q

Key winemaking operations for wines in Saint-Joseph AOC

A

Stainless steel and large wooden tanks. Marsanne and Roussanne can be included in the reds in a small proportion, but it’s rare.

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34
Q

Key maturation practices for wines in Saint-Joseph AOC

A

Larger wooden tanks or larger barrels. Occasionally barriques.

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35
Q

Location of the vineyards in Hermitage AOC

A

South aspect on the left bank of the river, having best sunlight and protection from winds.

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36
Q

Types of wines made in Hermitage AOC

A

Mainly reds, represent the world’s most structured and long-lived Syrah wines.
Whites are mainly Marsanne and a small amount of Roussanne, or Marsanne only.
Vin de Paille in very ripe years (sweet by drying the grapes off the vine).

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37
Q

Main grape varieties of Hermitage AOC

A

Syrah, Marsanne, Roussanne.

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38
Q

Key winemaking operations for wines in Hermitage AOC

A

Red winemaking is traditional. A proportion of stem is often included in ripe vintages. Warm fermentation temperatures.
White fermentation is either in old wood vats, new or old oak barrels or in stainless steel.

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39
Q

Key maturation practices for wines in Hermitage AOC

A

Reds stay in medium to large wooden vessels for 12-18 months. Possibility of a proportion of new oak.
For white wines, in oak (small amount of new) or in stainless steel. On the lees for 10-12 months.

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40
Q

Dimension of Hermitage AOC

A

Small appellation, 137 ha.

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41
Q

Location of the most famous climats for Syrah within Hermitage AOC

A

Western end of the hill (Le Méal).

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42
Q

Types of wines made in Crozes-Hermitage AOC

A

Mainly reds, whites make 9% of production.

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43
Q

Location of the vineyards in Crozes-Hermitage AOC

A

Relatively steep slopes on the north and flat vineyards in the south.

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44
Q

Main grape varieties of Crozes-Hermitage AOC

A

Syrah for reds. Marsanne and Roussanne for whites.

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45
Q

Key winemaking operations for wines in Crozes-Hermitage AOC

A

Traditional fermentation on the skins (for wines intended to be aged). Destemming is widely practised, fermentation in concrete tanks or stainless steel. Enhancing the fruitiness (early-drinking style) by carbonic or semi-carbonic maceration, but it’s rare.

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46
Q

Key maturation practices for wines in Crozes-Hermitage AOC

A

Concrete tanks, stainless steel or large oak vessels. Top examples of whites stay in old wood (also small % of new barrels).

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47
Q

Climate of Crozes-Hermitage AOC

A

The north part has a continental climate with marked Alpine influence. More temperate in the southern part, with the possibility of heavy rainfall in the late autumn and winter.

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48
Q

Location of the vineyards in Cornas AOC

A

A natural south and east facing amphitheatre with some steep slopes.

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49
Q

Climate of Cornas AOC

A

Warm Mediterranean climate. Protection from cold winds.

50
Q

Types of wines made in Cornas AOC

A

Red wines only.

51
Q

Types of wines made in Saint-Péray AOC

A

White wines. Rare production of sparkling wine.

52
Q

Location of the vineyards in Saint-Péray AOC

A

On limestone and granitic soils with good water-holding capacity and drainage.

53
Q

Main grape varieties of Saint-Péray AOC

A

Mainly Marsanne, small amount of Roussanne.

54
Q

Key winemaking operations for wines in Saint-Péray AOC

A

Stainless steel or oak barrels.

55
Q

Key maturation practices for wines in Saint-Péray AOC

A

Same vessels as winemaking, also large old oak vessel. 10-12 months on the lees for the higher-quality wines.

56
Q

Collines Rhodanniennes

A

IGP appellation for red, white and rosé, from grapes grown outside of the AOCs, higher max yield. It’s a possibility for top producers to realise less expensive wines outside AOCs (mid to premium).

57
Q

Climate of the Southern Rhône

A

Warm Mediterranean climate. Adequate rainfall.

58
Q

Main grape varieties of the Southern Rhône

A

Grenache Noir, Syrah, Cinsaut, Mourvèdre, Grenache Blanc, Marsanne, Roussanne, Clairette, Bourboulenc.

59
Q

Main training systems in the Southern Rhône

A

Low bush-trained vines (especially Grenache Noir) due to the little protection from the Mistral wind, while Syrah is grown tied to wires on trellises.

60
Q

The most planted variety in the Southern Rhône

A

Grenache Noir

61
Q

Appellation hierarchy in the Southern Rhône

A
  • Côtes du Rhône AOC
  • Côtes du Rhône Villages AOC
  • Côtes du Rhône Villages AOC with named village
  • Crus
62
Q

Blending regulations for Côtes du Rhône AOC Rouge wines

A

Grenache Noir, Mourvèdre, Syrah.
60+% GMS (30+% G e 20+% MS)
Many local minor varieties are permitted including Carignan and Cinsaut.

63
Q

Blending regulations for Côtes du Rhône AOC Blanc wines

A

Bourboulenc, Clairette, Grenache Blanc, Marsanne, Roussanne, Viognier
80-%
Many local minor varieties are permitted including Piquepoul Blanc.

64
Q

The most important crus of the Southern Rhône

A
  • Gigondas AOC
  • Vacqueyras AOC
  • Vinsobres AOC
  • Rasteau AOC
  • Cairanne AOC
  • Beaumes-de-Venise AOC
  • Châteauneuf-du-Pape AOC
  • Lirac AOC
  • Tavel AOC
65
Q

How many crus there are in the Southern Rhône

A

22

66
Q

Types of wines made in Gigondas AOC

A

Dry, still red wines.

67
Q

How Dentelles de Montmirail mountains influence wines from Gigondas AOC

A

Lower temperatures in the morning due to the partial shade by the Dentelles de Montmirail mountains, therefore longer maturation and more flavours.

68
Q

How Mistral influences wines from Gigondas AOC

A

It helps to cool the grapes and reduce sugar levels, which makes Grenache Noir more balanced in the face of climate change.

69
Q

Blending regulations for Gigondas AOC

A

50+% G + S or M or SM

70
Q

Types of wines made in Vacqueyras AOC

A

Mainly red, small amount of white and rosé.

71
Q

Blending regulations for Vacqueyras AOC

A

50+% G + S or M or SM.

72
Q

Types of wines made in Vinsobres AOC

A

Only red.

73
Q

Blending regulations for Vinsobres AOC

A

50+% G + S or M or SM.

74
Q

Location of the vineyards in Gigondas AOC

A

Vineyards up to 600 m.

75
Q

Location of the vineyards in Vacqueyras AOC

A

Vineyards up to 440 m (lower than Gigondas AOC).

76
Q

Location of the vineyards in Vinsobres AOC

A

Vineyards on south and south-east facing slopes of 200-500 m, good sunlight, good drainage, good protection from the Mistral.

77
Q

Types of wines made in Rasteau AOC

A

Red wines + VDN.

78
Q

Location of the vineyards in Rasteau AOC

A

Low south-facing slopes (100 m) in a warm enclave, sheltered from the Mistral.

79
Q

Blending regulations for Rasteau AOC

A

50+% G + S or M or SM.

80
Q

How the territory of Rasteau influences the wines

A

Ripe and full-bodied wines due to low south-facing slopes (100 m) in a warm enclave, sheltered from the Mistral.

81
Q

Key winemaking operations for wines from Rasteau AOC

A

Fermentation in large vats, especially concrete.

82
Q

Key maturation practices for wines in Rasteau AOC

A

Large oak vessels. Small barrels for higher-quality Syrah.

83
Q

Types of wines made in Cairanne AOC

A

Red wines in a fruity and approachable style. Small amount of white wines of high quality.

84
Q

Blending regulations for Cairanne AOC

A

40+% G + S or M or SM.

85
Q

Location of the vineyards in Beaumes-de-Venise AOC

A

Vineyards are mainly on the slopes, slightly shaded by the Dentelles de Montmirail.

86
Q

Blending regulations for Beaumes-de-Venise AOC

A

50+% GS

87
Q

Types of wines made in Beaumes-de-Venise AOC

A

Well-known for VDN, AOC for still red wines since 2005.

88
Q

Location of the vineyards in Châteauneuf-du-Pape AOC

A

Vineyards on limestone, clay (water-holding), sandstone and sandy soils.

89
Q

How the soil of Châteauneuf-du-Pape influences the wines

A

Large pebbles (galets roulés) radiate heat at night (more important in past than now due to climate change and so high sugar levels). Grapes from sandy soils give finer and lighter wines while those on large pebbles result in more structured wines.

90
Q

Types of wines made in Châteauneuf-du-Pape AOC

A

Red (90%) and white.

91
Q

Blending regulations for Châteauneuf-du-Pape AOC

A

Red: G + MS
White: Grenache Blanc, Clairette, Bourboulenc and Roussanne.

92
Q

White varieties from Northern Rhône that are not permitted in Châteauneuf-du-Pape wines

A

Marsanne and Viognier.

93
Q

Harvest for wines from Châteauneuf-du-Pape AOC

A

Hand harvest.

94
Q

Galets roulés

A

Large pebbles in Châteauneuf-du-Pape

95
Q

Key winemaking operations for white Châteauneuf-du-Pape wines

A

High-quality white wines are fermented in oak barrels to add complexity.

96
Q

Key maturation practices for white Châteauneuf-du-Pape wines

A

Whites are matured in tanks or oak barrels (some new oak).

97
Q

Types of wines made in Lirac AOC

A

Mainly red, some rosé and white wines.

98
Q

Blending regulations for Lirac AOC

A

Red: 90+% GMS and Cinsaut.

99
Q

Types of wines made in Tavel AOC

A

Only rosé.

100
Q

Blending regulations for Tavel AOC

A

12 varieties but Grenache Noir is required (max 60% of principal varieties).

101
Q

Types of wines made in Ventoux AOC

A

2/3 red, 1/3 rosé, very small white production.

102
Q

Types of wines made in Costières de Nîmes AOC

A

2/3 red, 1/3 rosé, very small white production.

103
Q

Types of wines made in Luberon AOC

A

Mainly rosé, then red and white.

104
Q

Types of wines made in Grignan-les-Adhémar AOC

A

Mainly red blends, also white and rosé.

105
Q

Harvest for inexpensive red from the Rhône Valley

A

Machine harvest, possibility of crushing (quick process to avoid bacterial infection).

106
Q

Harvest for red cru-level from the Rhône Valley

A

Hand harvest and transportation in small crates.

107
Q

Key winemaking operations for red cru-level from the Rhône Valley

A

Destemming, chilling and cold soaking for 1-3 days. Alternatively, whole bunches (more intense aromatics). Fermentation at warm temperatures with cultured or ambient yeasts, in stainless steel, large concrete tanks or open top wooden fermenters (extraction of colour, flavour, tannin) and maceration for 20-30 days with punch-down, pump-overs or rack and return.

108
Q

Key winemaking practices for rosé wines in the Rhône Valley

A

Short maceration (cold for 12-48 hours), pressing and then white winemaking process. Sometimes referred to as the saignée method, but only rosé wines.

109
Q

Échalas

A

Form of trellising, widely found in Côte-Rôtie, where the grapevine is trellised up to one or two poles. Used either where it is very steep or where constant strong winds are found.

110
Q

What happened to Saint-Joseph AOC in 1994

A

Extension of the planting area, including sites not on hillsides that produce lower quality wines (debate today).

111
Q

Key facts about the harvest in Cornas AOC

A

It’s the first Syrah of the Northern Rhône to be harvested due to the climate, the protection from the winds and excellent aspect.

112
Q

The largest satellite appellations of the Southern Rhône

A
  • Ventoux AOC
  • Costières de Nîmes AOC
  • Luberon AOC
  • Grignan-les-Adhémar AOC
113
Q

How many satellite appellations there are in the Southern Rhône

A

7

114
Q

Blending regulations for Côtes du Rhône Villages AOC

A

66+% GM o GS o GMS (Grenache is required).

115
Q

Main grape varieties of Vinsobres

A

Mainly Grenache Noir. Syrah is increasing. Older plots of Carignan and Cinsaut.

116
Q

Important facts in the history of Châteauneuf-du-Pape AOC

A

Residence of the Pope in the 14th century. In 1923, Baron du Roy of Château Fortia drew up a set of rules, the prototype for the first AOC in France, initially approved in 1936 to protect the name from being used by others outside the region. Delimitation where the grapes had to be grown, stipulation the use of 13 grape varieties (18 if counting colour variants) and min alcohol level of 12.5 % abv without chaptalisation.

117
Q

Blending regulations for Ventoux AOC

A

50+% GSM, Carignan, and Cinsaut (no single-grape wine, at least two).

118
Q

Blending regulations for Costières de Nîmes AOC

A

50+% GSM (together or singly).

119
Q

Blending regulations for Luberon AOC

A

50+% GSM (together or singly, at least two).

120
Q

Blending regulations for Grignan-les-Adhémar AOC

A

50+% GS.

121
Q

Types of businesses operating in the Rhône Valley

A

Many major companies and the largest négociants are based in the north but operate across the region (Guigal, Jaboulet and Chapoutier).
Co-operatives are more important in the south than in the north (Cellier des Princes while Cave de Tain is important in the north with 40% Crozes-Hermitage AOC wines).

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