5. Vins Doux Naturels

Question 1

What appellation do 80% of VDNs come from?

Answer 1

Roussillon

Question 2

What is the general climate for the majority of VDN PDOs?

Answer 2

Mediterranean

Question 3

What is the name of the wind that affects Roussillon?
How does this wind effect the region?
How does it effect the vines?

Answer 3

Tramontane
It’s a strong, dry cold wind that comes from the northwest. Similar in effect to the Mistral, but follows a different path, between the Massif Central and the Pyrenees.
Greater transpiration, when combined with the warm climate, and therefore more concentrated grapes.

Question 4

How does higher concentration of sugar in the grapes affect winemaking choices and outcomes?

Answer 4

Positive - More sugar means the juice can ferment longer and still have the desired level of residual sugar. This also means less fortifying alcohol is needed.
Negative - It does reduce juice yield.

Question 5

What are the two kinds of Muscat used for VDNs?

Answer 5

Muscat Blanc a Petit Grains

Muscat of Alexandria

Question 6

What are the key characteristics of Muscat Blanc a Petit Grains? (5)

Answer 6

1. Most widely planted in France
2. Smaller grapes than MoA and presumably therefore more flavour intensity.
3. Drought tolerant
4. Susceptible to powdery, botrytis bunch rot and mites
5. Plantings are increasing as it’s popularity for dry table wines increases

Question 7

What are the key characteristics of Muscat of Alexandria? (5)

Answer 7

1. Bigger grapes than MBaPG
2. Higher sugar levels than MBaPG
3. Drought tolerant
4. Susceptible to powdery and botrytis bunch rot
5. Plantings are decreasing as wines are said to be less refined

Question 8

What are the key characteristics of Grenache Noir? (5)

Answer 8

1. Late-ripening
2. Drought tolerant
3. High yielding, which must be controlled or colour concentration can be lost
4. Has fast sugar accumulation
5. Susceptible to coulure at fruit set, downy, phomopsis and botrytis bunch rot

Question 9

What are the three additional varieties that may also be part of the blend for VDNs?

Answer 9

Grenache Blanc, Grenache Gris and Macabeu

Question 10

What canopy management techniques are used and why?

Answer 10

A shaded canopy is needed to reduce sunburn and shrivel.

Question 11

Generally, what are maximum yields?

Answer 11

Small, 30hL/ha

Question 12

What is minimum potential alcohol for picking?

Answer 12

14.8%

Question 13

Describe the harvest?

Answer 13

Usually as early after minimum potential alcohol is reached to retain as much acidity as possible.
By hand, often with several passes depending on ripeness.
Late harvest/botrytis character is not desired

Question 14

What is the range of minimum residual sugar across appellation?

Answer 14

Muscat - 100-125g/L
Grenache - 45g/L
Although Grenache can be also be around 100g/L in practice

Question 15

What spirit is used for fortification of VDNs and why?

Answer 15

Neutral, 95-96% ABV

So as to not alter or compete with the character of the base wines

Question 16

When is fortifying spirit added and how does this effect the final wine?

Answer 16

At 5-8% ABV to make
15-18% ABV wine.
As only 5-10% of the final wine is spirit, the wine has less spirity character.

Question 17

How is skin-contact used for VDNs?

Answer 17

For white grapes - fermentation usually takes place off skins, although a portion of pre-ferment maceration may occur, and the producer may use press cut blending to increase body.
For black grapes - fermentation is fermented and fortified on skins, as the fortification will help extraction of colour and tannin (needed for ageing). Pump over and punch down will be used for a couple of weeks past fortification

Question 18

When is oxygen avoided in the production of a VDN?

Answer 18

When making an unaged VDN from white grapes - the must can be sealed and cold stored and the fermented on demand. This will keep primary fruit flavours fresh.

Question 19

What fermentation vessels are typically used and why?

Answer 19

Stainless steel tanks to regulate temperature control.

Question 20

What are fermentation temperatures for white and red VDNs?

Answer 20

White - 15 C (cool)

Red - 28 C (warm)

Question 21

What maturation methods are used for youthful, unaged VDNs?

Answer 21

Closed, stainless steel vessels at cool, constant temperatures, protected from oxygen, possible by inert gas blanket

Question 22

What are the typical aromas/flavours of youthful unaged VDNs?

Answer 22

Muscat - floral, grapey, peach pear, honey

Grenache - blackberry, raspberry, plum

Question 23

What are the options for maturation vessels for oxidatively aged wines? (3)

Answer 23

1. Old oak barrels, not topped up
2. Glas demi-johns (bonbonnes), not quite full, unsealed, left outside in the sun.
3. A mixture of the two.

Question 24

What are the two VDN appellations in the Rhone Valley?

Answer 24

1. Muscat de Beaume-de-Venise

2. Vin Doux Naturel Rasteau

Question 25

What is the name of the mountain where the grapes are planted on in Muscat de Beaumes-de-Venise? How does this effect the grapes?

Answer 25

Dentelles de Montmirail. | Provides shelter from the Mistral, helps ripening.

Question 26

Describe a typical MdBdV (style and flavours/aromas)

Answer 26

``` Always unaged. Made from MBaPG (white) Can also be rose or red (MaPGR) Medium bodied, medium acidity, low alcohol (15%). Blossom, grape, peach and honey. ```

Question 27

Describe a typical Rasteau (style and aroma/flavour)

Answer 27

Can be white, rose or red (most is red) Can be unaged or oxidative Red must be minimum 75% Grenache Noir. Low-med alcohol (16-18%) Also planted on south-facing slopes to protect from Mistral. Unaged - Juicy, almost jammy flavours of cherry and plum. Oxidative - dried fruit, nutty

Question 28

What are the four VDN appellations in the Languedoc?

Answer 28

1. Muscat de Frontignan (largest, low elevation, warmest, fuller bodied, tropical fruits) 2. Muscat de St-Jean-de-Minervois (higher elevation, cooler climate, more acidity, lighter body, stone fruit/floral) 3. Muscat de Lunel. 4. Muscat de Mireval.

Question 29

What is the general required style for VDNs from the Langedoc?

Answer 29

Must be MBaPG and unaged.

Question 30

What percentage of Roussillon production is VDNs?

Answer 30

45%

Question 31

What are the five styles of Roussillon VDNs?

Answer 31

1. Grenat (Maury/Rivesaults) / Rimage (Banyuls) - Unaged 2. Tuile (Maury/Rivesaults / Traditionnel (Banyuls) - Oxidatively aged red wine 3. Ambre - Oxidatively aged white wine 4. Hors d'age - Longer oxidatively aged red or white 5. Rancio - red or white with rancio character

Question 32

What are the six Roussillon AOCs for VDNs?

Answer 32

1. Grand Roussillon 2. Banyuls 3. Banyuls Grand Cru 4. Maury 5. Muscat de Rivesaltes 6. Rivesaltes

Question 33

What are the varietal regulations for Banyuls AOC?

Answer 33

50% Grenache Noir for red, Grenache blanc and gris can be used. A small amount of VDN blanc is made.

Question 34

What are the regulations for Banyuls Grand Cru AOC?

Answer 34

75% Grenache Noir. Must be red. 30 months minimum ageing for Traditionnel, longer for Hors d'age or rancio.

Question 35

What is significant about the growing environment in Maury AOC?

Answer 35

Dark schist soils that retain heat overnight, aiding ripening.

Question 36

What are regulations for Maury AOC?

Answer 36

75% Grenache Noir, small amount of white is made. Dry table wine also made under Maury Sec appellation

Question 37

Describe Muscat de Rivesaltes AOC

Answer 37

Largest appellation in terms of production. | Only made in an unaged style, generally MBaPG or MoA

Question 38

Describe Rivesaltes AOC.

Answer 38

Can be white or red, in all styles of maturation. | White must be maximum 20% Muscat. Topped up with Malvoisie, Macabeu, Grenache Gris or Blanc.

Question 39

What is the French word that describes fortification to stop fermentation?

Answer 39

Mutage