Vins Doux Naturels

Question 1

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

Answer 1

Roussillon

Question 2

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

Answer 2

Mediterranean

Question 3

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

Answer 3

Roussillon

Question 4

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

Explain.

Answer 4

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

Question 5

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

Answer 5

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).

Question 6

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

Answer 6

1. Muscat;
2. Grenache.

Question 7

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

Answer 7

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

Question 8

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)?

Answer 8

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.

Question 9

Why is Grenache Noir well suited for Mediterranean climates?

Answer 9

• Late ripener;
• Resistant to drought.

Question 10

Why is Grenache Noir well suited to making fortified wines?

Answer 10

Accumulates sugar quickly

Question 11

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

Answer 11

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

Question 12

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

Answer 12

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

Question 13

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

Answer 13

30 hL/ha

Question 14

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

Answer 14

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.

Question 15

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

Answer 15

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

Question 16

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

Answer 16

During fermentation to make a sweet, fortified wine.

Question 17

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

Answer 17

100 - 125 g/L

Question 18

For French Grenache-based Vins Doux Naturels the minimum concentration of residual sugar is __ g/L.

In practice though, many Grenache-based VDNs are around __ g/L residual sugar.

Answer 18

• minimum 45 g/L;
• many are around 100 g/L.

Question 19

What is the fortifying agent used in Vins Doux Naturels?

What is the typical ABV for the fortifying agent?

Answer 19

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

Question 20

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

Answer 20

5-8% ABV

Question 21

French Vins Doux Naturels are fortified to what ABV range?

Answer 21

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

Question 22

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?

Answer 22

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.

Question 23

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

Answer 23

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

Question 24

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

Answer 24

On the skins

Question 25

When are red Vins Doux Naturels typically fortified? * While the must is fermenting on the skins, or * After the grapes are pressed Why?

Answer 25

* While the must is fermenting on the skins; * This helps with extraction of color, flavor, and tannins.

Question 26

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

Answer 26

**Continued skin maceration** ## Footnote *They also use **pumpovers and puchdowns **during fermentation to help with extraction.*

Question 27

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

Answer 27

Stainless steel - allows for easy temperature control

Question 28

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

Answer 28

* 15C / 59F; * Enhances fruity esters.

Question 29

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

Answer 29

* 28C / 82F; * Promotes extraction but retains fruity flavors.

Question 30

What is the term used on VDNs denoting the wine is unaged, young and fruity? Give the term used in Maury and in Banyuls.

Answer 30

* **Grenat** (for Maury); * **Rimage** (for Banyuls).

Question 31

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

Answer 31

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

Question 32

What are the two VDN appellations in the Rhône?

Answer 32

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

Question 33

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?

Answer 33

**Southeast**-facing slopes They **provide shelter** for the vines from the Mistral, which **helps the grapes ripen**.

Question 34

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

Answer 34

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

Question 35

_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?

Answer 35

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)

Question 36

# 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

Answer 36

Unaged, fresher style

Question 37

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

Answer 37

Primary aromas and flavors of **blossom, grapes, peach, and honey**; **Medium body, Medium acidity, Low alcohol** for a fortified wine (15% ABV).

Question 38

What color or colors can Vin Doux Naturel Rasteau be? Most of the production is what color?

Answer 38

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

Question 39

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

Answer 39

Minimum 75% Grenache Noir

Question 40

VDN Rasteau can be made in which style or styles? 1. Unaged only 2. Oxidative only 3. Unaged or oxidative

Answer 40

Unaged or oxidative

Question 41

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?

Answer 41

* Made **saignée**; * **Fortified OFF the skins**.

Question 42

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

Answer 42

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

Question 43

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

Answer 43

Unaged: ripe cherries and plums, fresher style; Oxidative: Dried fruits, nutty.

Question 44

VDN Rasteau vines are on slopes facing which direction?

Answer 44

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

Question 45

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

Answer 45

Oxidative

Question 46

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

Answer 46

Muscat de Frontignan

Question 47

_Muscat de Frontignan_ What are its: 1. Altitude 2. Typical body and aromas

Answer 47

1. **Low altitude** so it's pretty warm; 2. Typically **fuller body, tropical fruits**.

Question 48

_Muscat de St.-Jean-de-Minervois_ What are its: 1. Altitude 2. Climate 3. Brief profile

Answer 48

1. **250-300m** elevation; 2. Climate more **continental**; 3. **Lighter body, higher acidity, more stone fruits and florals** compared to Muscat de Frontignan.

Question 49

VDNs represent \_\_\_% of all Roussillon wine production.

Answer 49

26% ## Footnote Per 2024 reading materials p.68

Question 50

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

Answer 50

Unaged

Question 51

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

Answer 51

Oxidative

Question 52

_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?

Answer 52

1. **Oxidative**; 2. Aged longer oxidatively than **Tuilé or Ambré**; 3. Wines can be **red or white**.

Question 53

Rancio on a bottle of VDN from Roussillon means the wine is unaged or oxidative? What color(s) of VDNs can be Rancio?

Answer 53

* **Oxidative**; * Wines can be **red or white**.

Question 54

What are the six VDN AOPs of Roussillon?

Answer 54

1. **G**rand Roussillon AOP 2. **B**anyuls AOP 3. **B**anyuls Grand Cru AOP 4. **M**aury AOP 5. **M**uscat de Rivesaltes AOP 6. **R**ivesaltes AOP

Question 55

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

Answer 55

Grand Roussillon AOP

Question 56

What are the geographic borders of Banyuls AOP?

Answer 56

* **Spain** to the south; * **Pyrenées** to the west; * **Mediterranean Sea** to the east.

Question 57

Red Banyuls AOC must be made with a minimum \_\_\_% of Grenache Noir. Is there any white Banyuls AOC made?

Answer 57

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

Question 58

What is the soil in Banyuls AOP? Are vines planted on flat land or steep, terraced slopes?

Answer 58

**Schist** on **steep, terraced slopes**

Question 59

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

Answer 59

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

Question 60

What is the minimum maturation for Banyuls Grand Cru AOP?

Answer 60

Minimum 30 months

Question 61

What is the soil of Maury AOP? How does this soil affect the grapes?

Answer 61

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

Question 62

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

Answer 62

**Hors d'âge** or **Rancio**

Question 63

# 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

Answer 63

1. VDN only ## Footnote Still, dry unfortified wines must be labeled Maury Sec AOC

Question 64

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

Answer 64

Maury Sec AOC

Question 65

What is the elevation of Maury AOP?

Answer 65

100-400m

Question 66

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

Answer 66

Muscat de Rivesaltes AOP

Question 67

# Select the correct answer: Muscat de Rivesaltes AOP is always made in what style? * Unaged * Oxidative

Answer 67

Unaged

Question 68

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

Answer 68

Red and white

Question 69

What are the permissible grapes in Muscat de Rivesaltes AOP?

Answer 69

* Muscat Blanc à Petits Grains; * Muscat of Alexandria. ## Footnote Usually blended together

Question 70

# Select the correct answer: Rivesaltes AOP makes: * Only one style of VDN * A range of VDN styles

Answer 70

A range of VDN styles

Question 71

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

Answer 71

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

Question 72

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?

Answer 72

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

Question 73

What are four ways to encourage oxidation in red VDNs?

Answer 73

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.

Question 74

The main red grape in red Rivesaltes AOP is \_\_\_\_\_.

Answer 74

Grenache Noir

Question 75

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

Answer 75

1. **G**rand Roussillon AOP 2. **B**anyuls AOP 3. **M**aury AOP 4. **M**uscat de Rivesaltes AOP 5. **R**ivesaltes AOP

Question 76

Tuilé is a term used in \_\_\_\_ AOP and \_\_\_\_ AOP; Traditionnel is a term used in \_\_\_\_ AOP.

Answer 76

**Tuilé** is used in **Maury and Rivesaltes**; **Traditionnel** used in **Banyuls**.

Question 77

VDN Maury can be what colors? Most of it is which color?

Answer 77

VDN Maury red and white (mostly **red**)

Question 78

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)?

Answer 78

Unaged = Muscat de Rivesaltes AOP Range = Rivesaltes AOP