D5: Vins Doux Naturels

Question 1

Explain Vin Doux Naturel

Answer 1

VDN describes a category of French wines made sweet by the addition of spirit during fermentation

There are a number of PDOs for these wines, spread throughout Roussillon, Languedoc and the southern Rhone, with around 80 per cent of production coming from Roussillon

Question 2

Climate

Answer 2

The general climate in all the VDN PDOs is Mediterranean

Roussillon is the warmest and driest and is influenced by the Tramontane wind all of which lead to greater transpiration from the grapes during the end of ripening, hence a greater concentration of sugar. Which can be beneficial meaning less spirit is needed to fortify a wine to as certain level of alcohol while retaining a certain level of residual sugar

Question 3

Grapes used producing VDNs

Answer 3

The majority of VDNs are produced from Muscat or Grenache;

Muscat Blanc a Petit Grains
Muscat of Alexandria
Grenache Noir

Grenache Blanc, Macabeu and Grenache Gris may also be part of the blend for VDNs in Roussillon

Question 4

Muscat Blanc a Petit Grains

Answer 4

Most widely planted in France

Smaller grapes than Muscat of Alexandria, and is considered to have a greater intensity of aroma and flavor

Tolerant to dry weather and hence suited to Mediterranean climates in which rain during the growing season in scarce

Susceptible to powdery milde, botrytis bunch rot and mites

Plantings are increasing in number, mainly due to its popularity in dry, unfortified wines and as a blending component (for aroma) or as a single variety wine

Question 5

Muscat of Alexandria

Answer 5

Bigger grapes than Muscat Blanc and achieves high sugar levels

Similar to Muscat Blanc, it is tolerant to dry weather but is susceptible to powdery mildew and botrytis bunch rot

Plantings are in decline as it is often thought to produce wines that are less refined than those from Muscat Blanc

Question 6

Grenache Noir

Answer 6

A late ripening variety with good drought resistance making it suitable to Mediterranean climates

It can produce high yields but can be relatively pale in colour

It accumulates sugar quickly and is thereof suitable for the production of fortified wines

Susceptible to coulure at fruit set, downy mildew and botrytis bunch rot, all of which can reduce yields

Question 7

Vineyard management voor VDNs

Answer 7

Climates for growing grapes for VDNs are generally warm, shady canopies are required to reduce the chance of sunburn and excessive grape shrivelling

Question 8

Harvesting VDNs

Answer 8

Yields are small, generally 30hl/ha max

By law grapes must be picked with a min of 14.8% abv potential alcohol. Sometimes grapes are picked slightly riper but overall producers want to retain as much as acidity as possible

Grapes tend to be hand-harvested, and there may be several passes through the vineyard depending on ripeness

Late harvest and botrytis characters are not desired

Question 9

VDN fortification

Answer 9

VDNs are fortified with a neutral spirit of 95-96% abv and therefor the spirit does not compete with the character of the base wine

The spirit is added when fermentation reaches 5-8% abv to make wines of 15-18% abv

The minimum concentration of residual sugar depends on the individual appellation but ranges from 100g/l to 125g/l for Muscat based wines and 45g/l for Grenache based wines, though in practice many Grenache based wine have 100g/l of residual sugar

Approx 5-10 percent of the volume of the wine is made up of the fortifying spirit, and is another reason why VDNs do not have a particular spirity character

Question 10

VDN fermentation white grapes

Answer 10

White grapes are typically pressed and the must fermented off the skins. A period of skin contact (6-24 hours) prior to fermentation may be used to extract greater aroma

The winemaker may choose to blend press juice with the free run juice for extra body and texture, or keep them separated

F unaged VDNs the must may be chilled and stored for a period of months and then fermented based on demand, to ensure the wines produced are as fresh as possible. The must and wine will therefor aisles be protected from oxygen through the winemaking process, also to retain fresh primary aromas

Stainless steel vessels are used to allow for easy temperature control. Wine tend to be fermented cool at 15 degrees to enhance the production of fruity ester aromas

Question 11

VDN fermentation black grapes

Answer 11

Grapes are typically fermented and fortified while in contact with the grape skins

The addition of the fortifying spirit increases the extraction of color, flavor and tannins. Important for wines that will undergo extensive ageing

Maceration on the skins can continue for a couple of weeks past the fortification to maximize extraction as well as cap management techniques

The wines tend to be fermented mourned 28 degrees to promote extraction but retain fruity aromas

Question 12

Explain the wine style for youghtful, unaged wines

Answer 12

Released for sales a few months after fermentation

Typically stored in stainless steel vessels at cool, constant temperatures protected from oxygen (blanketing with inert gas)

Wines display primary aromas and flavours. Muscat based wines will show floral and grape aromas and potentially peach, pear and honey. Grenache based wines often show blackberries, raspberry and plums

Question 13

Explain the wine style for oxidatively aged wines

Answer 13

Wines can be matured in a variety of vessels over a period of several years, some may be kept in oak.

Barrels are typically not topped up during maturation, which encourage oxidation

Some wine are aged in glass Demi-johns (bonbonnes) that are not quite full, un-stoppered, and left outside in the sun to speed up the ageing process. They can be bottled directly for sales, transferred to other barrels or used as a blending component with oxidatively aged wines from barrels

Question 14

Name the two VDN appellation in the Rhone

Answer 14

Muscat Beaumes-de-Venise

Vind Doux Naturel Rasteau

Question 15

Explain Muscat Beaumes-de-Venise

• Vineyard
• Production
• Style
• Producers

Answer 15

Vines are planted on terraces on south-east facing slopes of the Dentelles de Montmirail, which provides shelter from the Mistral and helps ripening

Approx 95% of production is white VDN made from Muscat Blanc a Petit Grains

Muscat a Petit Grains Rouge (Brown Muscat in Australia) is allowed for the production of red and rose VDN

Wines are always made in an unaged style

White Muscat Beaumes-de-Venise is generally medium bodied, with medium acidity and low alcohol for a fortified wine (around 15% abv). Due to protective winemaking the wines usually show primary aroma and flavours of blossom, grape, peach and honey.

Domaine de Bernardins

Question 16

Explain Vin Doux Naturel Rasteau

• Vineyard
• Production
• Style
• Producers

Answer 16

South facing slopes provide maximum sun exposure and some protection from the cool Mistral, meaning grapes easily become very ripe, with almost jammy flavours

Rasteau can either by red, rose or white and can be made in unaged or oxidative styles

In practice only a small amount of white is made, most production is red.

Red wines must be made with a min of 75% Grenache Noir; Grenache Gris, Grenache Blanc as well as a number of other Southern Rhone varieties can also be blended in

Unaged wines can show notes of cherries and plums, oxidative styles showing more drier fruit and nutty hints

Alcohol levels are generally low to medium, with typically 16-18% abv

Question 17

Name the four VDN appellation of the Languedoc

Answer 17

Muscat de Frontignan
Muscat de St-Jean-de-Minervois
Muscat de Mireval
Muscat de Lunel

All of the wines must be made from Muscat Blanc a Petits Grains and made in an unaged style

Question 18

Muscat de Frontignan

Answer 18

Based south west of Montpellier at low altitude, and hence relatively warm

Produces wines with a fuller body than many other appellations and splays aromas of tropical fruit

Question 19

Muscat de St-Jean-de-Minervois

Answer 19

Located in the north east corner of Minervois at 250-300m elevation where the climate is more continental

Wines with higher acidity, lighter body and more stone fruit and floral aromas, compared to Muscat de Frontignan

Question 20

Name the VDN styles of wines made in the Roussillon

Answer 20

Grenat/Rimage
Blanc
Tuile/Traditionnel
Ambre
Hors d'age
Rancio

Question 21

Explain Grenat

Answer 21

Unaged style of red wine in Maury and Rivesaltes

Question 22

Explain Rimage

Answer 22

Unaged style of red wine in Banyuls

Question 23

Explain Blanc (Roussillon)

Answer 23

Unaged style of white wine

Question 24

Explain Tuile

Answer 24

A red wine from Maury or Rivesaltes that has been matured oxidatively

Question 25

Explain Traditionnel

Answer 25

A red wine from Banyuls that has been matured oxidatively

Question 26

Explain Ambre

Answer 26

A white wine that has been matured oxidatively

Question 27

Explain Hors d’age

Answer 27

A wine that has been matured oxidatively for a longer time than Tuile or Ambre and therefor can be red or white

Question 28

Rancio

Answer 28

A wine with ‘Rancio’ character, can be red or white

Question 29

Name the VDN appellations of Roussillon

Answer 29

Grand Roussillon
Banyuls
Banyuls Grand Cru
Maury 
Muscat de Rivesaltes 
Rivesaltes

Question 30

Explain Grand Roussillon AOC

Answer 30

A wide area for VDNs produced outside of the five leading AOCs and can also include declassified wines from those AOCs

Question 31

Banyuls AOC

Answer 31

Located at the eastern end of the Pyrenees, bordered by the Mediterranean to the east and Spain to the south

Red wines must be made with a min of 50% Grenache Noir, but can also include Grenache Gris and Grenache Blanc

Vineyards are planted on steep terraced slopes

A small amount of white VDN is also made

Significant producers include Domaine Vial-Magneres

Question 32

Banyuls Grand Cru AOC

Answer 32

Covers the same area as Banyuls AOC but the wines can only be made red and must have a min of 75% Grenache Noir and matured for a min of 30 months

Therefor the can be Tuile, Hors d’age or Rancio in style

Question 33

Maury AOC

Answer 33

Located in the north of Roussillon

Vines are planted at 100-400 m in the foothills of the Pyrenees on dark-colored schist soils that store heat from the day and realize it at night, helping ripening

Red VDNs must be made from a min of 75% Grenache Noir

A small amount of white VDN is also made, usually unaged in style

Dry, unfortified wines can also be made in the same area but must be labelled Maury Sec AOC

Question 34

Muscat de Rivesaltes AOC

Answer 34

By far the largest appellation in Roussillon in terms of production

VDNs are often made from a blend of Muscat Blanc a Petits Grains and Muscat of Alexandria and only in unaged style

Question 35

Rivesaltes AOC

Answer 35

Located in the north of Roussillon close to the Mediterranean coast. Both red and white VDNs are made in different styles;
Grenat
Tuile
Ambre
Hors d'age

Whites can only be made with a max of 20% of Muscat varieties, with the balance coming from Grenache Blanc, Grenache Gris, Macabeu and Malvoisie

The reds are mainly made from Grenache Noir

Significant producers include Domaine Cases