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D3 Condensed > Alsace copied & Amended > Flashcards

Alsace copied & Amended Flashcards

1
Q

What are the key characteristics of Alsatian Pinot Gris?

A

Full bodied

Medium to High in alcohol

Medium acidity

Spicy, smoky qualities.

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2
Q

In Alsace, what are the typical soil types found in:

  1. Steeper slopes. (3)
  2. Lower slopes. (1)
  3. Flatter plains. (2)
A
  1. Schist, granite, volcanic sediment.
  2. Limestone/sandstone
  3. Alluvial clay, gravel.
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3
Q

What are the 4 grapes permitted in Grand Cru Alsace wines?

A

-Riesling -Muscat -Gewurtztraminer -Pinot Gris

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4
Q

Alsace Grand Cru wines are produced only from the Noble Varieties and are single-variety wines.

What are the 3 exceptions and what is different about them?

A

Altenberg de Bergheim and Kaefferkopf may blend varieties.

Zotzenberg is a historical site for Sylvaner.

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5
Q

Which major region was the last to receive AOC status in France?

A

Alsace

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6
Q

Which is the only red grape permitted in Alsace?

A

Pinot Noir

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7
Q

Alsatian Grand Cru vineyards can only produce Grand Cru wines.

True or False?

A

False.

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8
Q

What does ‘Vendages Tardives’ (VT) mean?

A

Late harvest. May be affected by Botrytis. Rich, full-bodied but not always sweet.

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9
Q

What is the climate in Alsace?

What factors contribute to its climate?

A

Cool Continental due to northerly latitude.

Dry, Sunny Summers due to rain shadow from Vosges.

One of the driest regions in France

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10
Q

What characteristics do VT wines and SGN wines emphasize?

A

Vendanges Tardives wines emphasize varietal purity over Botrytis flavors.

SGN wines supress varietal characteristics in favor of Botrytis complexities.

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11
Q

How do Alsatian rieslings compare to German reislings?

A

Alsatian rieslings are characteristically dry, more powerful and higher in alcohol, with pronounced acidity and minerality.

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12
Q

How many Grand Cru vineyards are in Alsace?

A

51

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13
Q

All Alsace AOP wines are required to be bottled in what traditional bottle?

A

Flûte d’Alsace

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14
Q

What percentage of Alsace AOC wines are white?

A

90%

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15
Q

Typically, how is oak used in the vinification of Alsatian wines?

A

Neutral casks often used for fermentation/aging.

Little/no use of new oak.

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16
Q

What are the key characteristics of Muscat?

A

Light to medium body

Medium alcohol

Low to medium acidity

Intensely aromatic, floral and grapey.

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17
Q

Depending on variety, how late can grape picking happen

A

End November / early December

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18
Q

Trimbach Vendage Tardive is associated with which wine/vineyard area?

A

Alsace

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19
Q

4 examples of Alsace producers:

A

Hugel.

Trimbach.

Marcel Deiss.

Zind-Humbrecht.

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20
Q

Auxerrois is a synonym for Pinot Blanc.

True or False?

A

False, though it is often blended with Pinot Blanc.

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21
Q

Riesling is the __ noble variety to ripen in Alsace.

A

Last

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22
Q

What are the two principal appelations of Alsace?

A

Alsace and Alsace Grand Cru

23
Q

What is ‘Selection de Grains Nobles’ (SGN)?

How often and in what kinds of quantities are these wines made?

A

Wines from Alsace that are always affected by Botrytis.

Made in very small quantities, only in vintages when growing conditions are conducive to production.

24
Q

What is the name of the river on the eastern side of Alsace?

A

the Rhine

25
Q

What is the capital of Alsace?

A

Strasbourg.

26
Q

What effect do the Vosges Mountains have on Alsace?

6 specific effects this has on the vineyards/the wines produced from them:

A

A rain shadow effect protecting the vineyards from harsh, rainy weather from N. France/ the Atlantic.

  1. Drier Climate
  2. More sunshine
  3. Long growing season
  4. Riper grapes
  5. Higher alcohol potential
  6. Fuller-bodied wines
27
Q

All varietally-labeled wines from Alsace must be made from 100% of that variety, with which exception?

A

Pinot Blanc, which may be blended with Auxerrois.

28
Q

What are the 2 kinds of Muscat grown in Alsace, and which one is used for the best wines?

A

Muscat Blanc/Rosé a Petits Grains (used for the best wines.)

Muscat Ottonel.

29
Q

What are the key characteristics of Alsatian Gewurtztraminer?

A

Perfumed, sweet spices, tropical fruit.

Low acidity, high alcohol, likely to be off-dry.

30
Q

What are the four noble grape varieties of Alsace?

What other white/red grapes are grown there?

A

Riesling, Muscat, Gewurztraminer and Pinot Gris.

Also: Pinot Blanc, Sylvaner, Pinot Noir

31
Q

Alsatian Grand Cru wines may NOT be chaptalized.

True or False?

A

False

32
Q

Climate of Alsace?

A
  • North Eastern France
  • Warm, sunny, dry due to protection of Vosges mountains
  • Westerly winds carry rain clouds; but fall on the Westerly side of Vosges mountains
  • Rain shadow + wind protection
  • 600mm annual rainfall; Less than 1/2 of what falls on the other side of mountains
  • Moderate rainfall but throughout year can be an issue at flowering and set;
  • Rain spread throughout yr; can be an issue at flowering/fruit set
  • 1800+ sunshine hours/year
  • Long ripening /growing season (dry warm autumn)
  • Continental climate
  • Fohn wind: a drying influence; a warm wind that raises temps & reduces incidence of fungal disease

Marked diurnal temps esp. on higher sites; retaining Acidity

33
Q

Best vineyards sites in Alsace are site in what locations?

A
  • Altitude: Best vineyards at 200-250 m on slopes; some at 450 m
  • Best vineyards: South, SE; SW facing for max sun interception
34
Q

What role do the soils play in the style of the wines?

A
  • Plains: deeper, more fertile; more growth - less concentration and flavour in the grapes
  • On hillsides: lower fertility; better draining, promoting slower growth; better quality
    • Heavy clay and marl = broad flavours and weight
    • Limestone and sand=Elegance and finesse
    • Flint and schist = Flinty aromas
35
Q

The Alsace AOC will a very important part of production - how much % is it of production?

Where is it generally grown?

Labelling is normally ?

A

Alsace AOC

  • 67% of wine production
  • grown mainly on the fertile plains
  • Single varietally labelled is normal and 100% of that varietal
  • Chaptalisation allowed within EU Rules
  • Max yield 80hl/ha whites – can lead to low flavour concentration wines
  • Alsace Pinot Noir AOC: 60hl/ha maximum yield
36
Q

Alsace AOC plus a commune is allowed - how many communes?

A

Alsace AOC with one of the 13 commune names added

  • 72 hL/Ha. Maximum yield for whites
  • A commune is a ‘Bergheim’
37
Q

Alsace AOC plus a ‘lieu-dit’ is allowed - what is a lieu-dit?

A

Alsace AOC plus a ‘lieu-dit’

  • A ‘lieu-dit’ is a named site – a single vineyard – generally has historical name of some significance
  • 68 hL/Ha. Maximum yield for whites
38
Q

The Alsace Grand Cru system has had crticism for what reasons?

A
  • Created in 1975
  • Two many Grand Cru vineyards – 51!
  • the size of the vineyards – people don’t believe that the vineyard area can all be Grand Cru
  • Yields allowed are too high for GC
  • lack of Premier Cru designation
  • Producers like Trimbach & Hugel have who initially rejected the GC label have started using it again
39
Q

Vendange Tardive - describe what this is and what is allowed

A

Vendange Tardive (late harvest):

  • 4 noble grapes. Overripe grapes / late harvest.
  • CHAPTALISATION FORBIDDEN.
  • Min sugar levels at harvest if fermented dry is 14-15%ABV
  • NOT REQUIRED to be botrytis affected or sweet!
    • Riesling and Muscat: Potential alc. 235g/l res. sugar
    • Pinot Gris: Potential alc. 257g/l res. sugar.
40
Q

Selection de grains noble?

A

SGN (selection de grains noble):

  • 4 noble grapes.
  • MUST BE Botrytis affected & sweet
  • Produced in outstanding vintages.
  • CHAPTALIZATION FORBIDDEN.
    • Riesling and Muscat: Potential alc. 276g/l res. sugar
    • Pinot Gris and Gewurztraminer: 306g/l res. sugar.
41
Q

Riesling - no 1 in Alsace - give detais on the varietal and the wines produced

A

RIESLING – most planted white: >21% of total plantings

  • Cold-hardy variety
  • Late budding; providing protection against frosts
  • Needs full exposure to sun; good drainage; long growing season to ripen fully
  • Can produce very good quality at 70hl/ha
  • Good resistance to Downy mildew; Powdery mildew; Botrytis bunch rot
  • Medium to Pronounced Aromas; Unoaked & High Acidity
  • Alsace Style:
    • Dry; (no RS or very low not evident on palate because of high Acidity);
    • Medium to Full Body;
    • Medium to High Acidity;
    • Citrus (lemon, grapefruit); Stone fruit(peach); with pronounced steely character
  • Planted in Alsace since 15th century
  • Expressive grape; hi quality potential; hardy & versatile; ageing potential Alsace: most planted; terroir;
  • Fuller, drier & more mineral vs. German Rieslings
  • Used in Selection de grains noble and Vendange Tardive
  • Bone dry, floral aromas, develops complex gunflint, mineral while retaining fruit flavours w age
  • Best in Wolxheim, Dambach la ville & Scherwiller
42
Q

Pinot Blanc - the varietal and the wines produced

A

PINOT BLANC & AUXERROIS – 2nd most planted:

  • Early ripening and low aromatic variety
  • Light Intensity aromas; Apple, Peach
  • Medium Acidity
  • Medium Alcohol
  • Acceptable to Good – with few very good examples
  • Inexpensive to Mid-priced
  • Auxerrois can be labelled pinot blanc; early ripening; low aromatic; low Acidity
  • Used in blends or Cremant d’Alsace
43
Q

Gewurztraminer - describe the varietal and the wines produced

A

GEWURZTRAMINER – 3rd most planted:

  • Early budding (prone to spring frosts) Early ripening (avoiding Autumn rains)
  • Picked late in Alsace to reach full ripeness to maximise aromas, avoiding unripe grapes
  • Vigorous; Need careful pruning; canopy management;
  • Prone to coulure
  • Can suffer from Chlorosis; desiccation of stems; powdery mildew; grape vine moth; grey rot; virus free clones have been produced to reduce these issues
  • Wines
    • Typically: medium Lemon in colour (grapes are light pink)
    • Pronounced aromas of Lychee, Peach/Apricot, Rose, Spice (Gewurtz means Spice)
    • Medium to high Alcohol
    • Medium to Full Body
    • Low Acidity
    • Range of style: dry to Sweet
  • Good to Outstanding; Mid to Premium
  • Best around Barr (Bas Rhin); richer and more aromatic in Southern Alsace
44
Q

Pinot Gris - describe the varietal and the wines produced

A

PINOT GRIS – 4th most planted:

  • Early budding; (prone to Spring Frosts); Early ripening;
  • Moderate yields
  • Susceptible to Botrytis bunch rot; Downey mildew
  • Wines
    • Medium to High Alcohol
    • Medium Intensity: Peach, Apple
    • Full Body
    • Medium Acidity
    • Best examples have an oily rich texture
    • capacity to age & develop honey & smoky notes
  • Range of styles: dry to Sweet
  • PG can see a rapid rise in sugar levels & a drop in Acidity; thus, picking time important
  • Climate change has seen earlier picking;
  • shift towards drier styles; Dry 12.5-13.5%ABV rather than off dry 13.5%ABV
  • Good to Outstanding; Mid to Premium
  • Aromatics of gewürztraminer with acidity of Riesling
  • Also suitable for SGN & VdT
  • Best in North
45
Q

Pinot Noir - describe the varietal and the wines produced

A

PINOT NOIR: (now 11% of vineyard plantings and growing)

  • Only black grape allowed for AOC wines
  • Warming climate, improved knowledge of winemaking techniques from Burgundy, Germany has raised the quality levels with oaked & unoaked
  • Wines:
    • Pale ruby in colour
    • Red berry fruits, raspberry, strawberry, earthy, leather
    • Develops smoky notes with age
    • Unoaked/oaked styles
  • Lighter style vs. Burgundy
  • Domaine Mure and Domaine Albert Mann – best producers
46
Q

Sylvaner?

A

SYLVANER:

  • Variety in decline in Alsace
  • Majority come from old vines (40 yrs)
  • Very little located on the valley floor
  • Gaining a reputation for good value wines of very good quality
  • Difficult to grow;
  • Wines:
    • slightly bitter w very firm acidity;
    • med alcohol and full bodied
    • drink young – can be a bit dull in flavour
    • best in hot vintages
  • Zotzenberg Grand Cru – allows Sylvaner
47
Q

Muscat?

A

MUSCAT:

  • Muscat Blanc a Petit Grains & Muscat Ottonel grown in tiny amounts
  • Muscat Ottonel - ripens earlier, making it attractive to avoiding Autumn rains
  • Wines:
    • Highly Aromatic & grapey;
    • Generally made to be dry, low alcohol & low acidity
    • SGN/VT but rare
48
Q

Viticulture in Alsace - training methods used, density of plantings, main hazards?

A
  • Single or Double Guyot (cane pruning), required by AOC regulations
  • Fruit zone typically trained higher than other regions at 1-1.2m to reduce risk from frost& humidity (due to regular but low level of rain)
  • Canopies higher; up to 1.9m maximizing exposure to sun
  • Mechanization in plains, hand work on steep slopes; denser plantings on slopes
  • Spacing between rows wider to avoid shading
  • Long autumn and long harvest (Sept-Nov).
  • Dense plantings: 4400-4800 vines/ha.
  • Mechanization in plains, hand work on steep slopes.
  • Terracing on steepest slopes as in some grand cru sites
  • Hazards: Pests, Powdery Mildew, grape vine Moth, Esca (lately)
  • Low rainfall reducing fungal disease
  • 15% Organic vineyards – nationally the average is 10%
49
Q

Harvest - what is it and what are the challenges?

A
  • Long harvest period; Sept to late Oct; due to range of styles & altitudes
  • Styles: Sparkling, late picked, Botrytis affected wines
  • Vineyards on steep slopes handpicked; adding to cost
  • AOC regulations demand that Grand Cru handpicked
  • Vineyards on gentle slopes can be picked by machines
50
Q

What is the approach to ferment temperatures in Alsace white wine making?

A
  • Ferment temperature
  • Cool ferment used for Muscat, Riesling, Sylvaner
  • Mid-range temps more likely used for Gewurztraminer
    • pronounced aromas not affected by slightly higher temps
    • slightly higher temp is desirable so can ferment to reach higher alcohol levels
  • very low ferment temps avoided to avoid banana aromas
51
Q

Alsace white winemaking options - what are the general ones used?

A
  • KEY Aim to preserve primary fruit character
    • Temp control installed
    • Inert ferment vessels used to retain primary fruit
  • Harvest can be spread out due to different aspects, altitudes, varietals and soil types
  • Pre ferment skin contact or keeping pressed grapes longer - practised by some to extract flavour molecules & add texture
  • Ferment temperature
  • Cool ferment used for Muscat, Riesling, Sylvaner
  • Mid-range temps more likely used for Gewurztraminer
    • pronounced aromas not affected by slightly higher temps
    • slightly higher temp is desirable so can ferment to reach higher alcohol levels
  • very low ferment temps avoided to avoid banana aromas
  • Some prefer ambient yeasts rather than cultured yeast
  • MLF avoided – to preserve primary fruit
  • Very little new oak used
  • Aged in Large neutral containers & SS on fine lees (for freshness), without Lees stirring to retain primary flavours
  • Chaptalization is allowed except for Vendange Tardive.
  • Increasing no of producers indicate sweetness on label: Previously it was knowledge of individual house style that dictated knowledge of level of RS
52
Q

The 4 noble grapes are ?

A

4 noble grapes:

  • Riesling, Gewürztraminer, Muscat (Aromatic); Pinot Gris (less Aromatic)
  • Noble grapes are permitted varieties for Grand Cru
  • Wine styles - Vendange tardive; Selection de grains nobles are allowed
53
Q

What are the max yields per Ha. in Alsace.

Clue they vary by white wine but not by Rose or Red

A

Whites

Alsace AOC 80 hL/Ha, Alsace AOC + Bergheim (13) 72 hL/Ha

Alsace AOC + lieu dit 68 hL/Ha, Grand Cru 55 hL/Ha.

Rose

75 hL/Ha

Red 60 hL/Ha

54
Q

Minimum sugar levels in Vendange Tardive and Selection de Grains Nobles by varietal?

A

Vendange Tardive, Muscat/Riesling 235g/l RS

Vendange Tardive, Pinot Gris/Gewurztraminer 257 g/l RS

Selection de Grains Noble, Muscat/Riesling 276 g/l RS

Selection de Grains Noble, Pinot Gris/Gewurztraminer 306 g/l RS

D3 Condensed (27 decks)

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