Vins Doux Naturels Winemaking

Question 1

How are Vins Doux Naturels produced?

Answer 1

By stopping the initial fermentation of wine with neutral grape spirit

Question 2

What is the minimum concentration of sugar in VDN wines?

Answer 2

It depends on the PDO and the varietal used

Question 3

What is generally the minimum concentration of residual sugar in Muscat-based VDN wines?

Answer 3

100-125 g/L

Question 4

What is generally the minimum concentration of residual sugar in Grenache-based VDN wines?

Answer 4

45 g/L

Many contain around 100 g/L

Question 5

What type of spirit is used to fortify VDN?

Answer 5

Neutral spirit of 95-96% ABV

Question 6

When is fortifying spirit added to wine in VDN production?

Answer 6

When the wine reaches 5-8% ABV

Question 7

What ABV is VDN fortified to?

Answer 7

15-18% ABV

Question 8

What percentage of VDN wine is comprised of fortifying spirit? What effect does this have on the flavor profile of the wine?

Answer 8

5-20%, which is not enough to deliver a “spirity” profile

Question 9

Is VDN made from white grapes usually fermented on or off the skins?

Answer 9

Off, though a cold macerayionnprior to fermentation can help to extract aromas

Question 10

True or False

The blending of free run and press fractions is common in VDN production

Answer 10

Some winemakers may choose to do this

Question 11

How is the must for unaged VDN stored? Why?

Answer 11

It is chilled and stored in stainless steel. The juice is then siphoned and fermented as needed to meet demand.

Question 12

Is VDN made from black grapes usually fermented on or off the skins?

Answer 12

On the skins.

Question 13

When making VDN from black grapes, is the fortifying spirit added when the wine is still in contact with the skin or after? Why?

Answer 13

During maceration. The additional alcohol facilitates the extraction of color and tannins, both important for maturation and aging. Maceration will often continue for weeks after.

Question 14

What techniques are used to maximize extraction in VDN red wines?

Answer 14

Pumping over and punching down

Question 15

What type of vessel is used to ferment VDN white and red wines?

Answer 15

Stainless steel for both to allow for easy temperature control

Question 16

What temperature is VDN white wine fermented at? Why?

Answer 16

15⁰C to promote the development of fruity esters

Question 17

What temperature is VDN red wine fermented at? Why?

Answer 17

28⁰C to maximize extraction while maintaining fruit aromas

Question 18

What are the two primary maturation styles of VDN?

Answer 18

Youthful, unaged wines

Oxidatively aged wines

Question 19

How do consumers know what style of maturation a VDN is produced by?

Answer 19

Labeling terms defined by the appellation in which the VDN is produced

Question 20

How long after fermentation are youthful, unaged styles of VDN released?

Answer 20

A few months

Question 21

How is youthful, unaged VDN stored after fermentation?

Answer 21

In a protective environment, typically stainless steel with a blanket of inert gas

Question 22

What aromas will youthful, unaged Muscat-based VDN usually display?

Answer 22

Grapey, floral aromas. Sometimes peach, pear, and honey will be present

Question 23

What aromas will youthful, unaged Grenache-based VDN usually display?

Answer 23

Blackberries, raspberries, plums

Question 24

How long after fermentation are oxidatively aged VDN styles of VDN released?

Answer 24

Several years after harvest

Question 25

How is oxidatively aged VDN stored after fermentation?

Answer 25

Some may be stored in oak barrels that are not topped off to encourage oxidation.

Partially unfilled glass demi-johns left open in the sun are also used in some styles.

Question 26

What is demi-john matured VDN wine used for?

Answer 26

It may be bottled for sale, transferred to oak for additional maturation, or used as a blending component with other oxidatively aged wines.