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Old_Full > Ch. 6 – Loire > Flashcards

Ch. 6 – Loire Flashcards

1
Q

Climate and soil in Pays Nantais

A

Cool maritime climate

Threat of rain throughout growing season from flowering to harvest

Predominantly well-drained soils

Spring frosts are issue (despite Atlantic proximity)

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2
Q

Melon

A

Used to be the only allowed variety in Muscadet appellations (now can have up to 10% Chardonnay)

Hardy, well suited to cool region

Buds early (prone to frost damage)
Ripens early (reducing threat of rain)

High yields

Good resistance to powdery mildew

Susceptible to downy mildew and botrytis
(repeated spraying required)

High acidity, light body, low to med alcohol
Typically low aromatic intensity (green apple and grass)
Often made sur lie

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3
Q

Vineyard management in Pays Nantais

A

Recent progress on canopy management
(sun exposure, reduction of fungus)

Care has to be taken to avoid sunburn

Threat of ‘high’ alcohol in hot years (waiting for ripeness of pipes and skins)

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4
Q

Winemaking in Pays Nantais

A

Chaptalization common

Muscadet typically fermented and aged in large shallow underground glass-lined concrete vats
(stainless used as well)

Keeping wine as natural as possible and then aged on lees

Malo typically avoided (preserving high acidity)

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5
Q

Sur Lie explanation

A

Filling out the body of otherwise very light-bodied wines.

One racking is allowed to remove gross lees

Wine remains in contact with fine lees through following winter till bottling

Retains freshness and may retain small amount of carbon dioxide as part of the style

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6
Q

Appellations in Pays Nantais

A

Muscadet Sèvre et Maine AOC

Muscadet AOC (highest yields)

Muscadet Coteaux de la Loire AOC

Muscadet Côtes de Grandlieu AOC

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7
Q

Regulations of ‘sur lie’ labelling term

A

May be added to any of the four appellations

Lower max yields

Must be bottled between March and November

Must be bottled in the winery in which it was vinified

This means that negociants can only buy grapes, must or bottled wine and not wine to be aged sur lie

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8
Q

Three Muscadet cru communaux

A

Clisson
Gorges
Le Pallet

If grapes are grown exclusively in one of these areas, name can be added (Muscadet Sèvre et Maine AOC Clisson)

  • lower max yields
  • 18 - 24 months on lees
  • can not be labelled ‘Sur Lie’ (bottled after required date)

Rounder and more complex

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9
Q

Wine business Pays Nantais

A

very successful in UK in 1980s
- production devastated by frost in 1991
- drop in popularity (emergence of New World wines)

Export 15%

Negociants play important role (over half of sales)
- Castel, Ackerman

Promotional body InterLoire (together with Touraine and Anjou-Saumur)

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10
Q

Climate in Anjou-Saumur and Touraine

A

Moderating influence of Atlantic Ocean decreases from Anjou to Touraine (continental)

Around 700mm of rainfall (spread throughout the year)
- increased disease pressure
- risk at flowering and harvest

River Layon creates misty conditions in Anjou for spread of Botrytis

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11
Q

Grape varieties in Anjou-Saumur and Touraine

A

Chenin Blanc
Sauvignon Blanc
Cabernet Franc
Grolleau Noir
Gamay Noir
Cabernet Sauvignon

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12
Q

Chenin Blanc

A

buds early (prone to frost)
Late ripening (vulnerable to autumn rain)

vigorous (high yielding)

Prone to powdery mildew and botrytis and trunk disease

Ripens unevenly (has to be picked on several passes)
- limits mechanical harvesting

Dry and off dry - med intensity (green apple, lemon), med alcohol, high acidity

Producer: Domaine Huet

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13
Q

Cabernet Franc

A

Early budding (prone to frost)
Mid-ripening (if not picked fully ripe - leafy)
- canopy management required

Prone to coulure (reduction of yields)

Winter hardy

Med (pronounced) intensity, red fruit (red currant, raspberry), floral (violet), leafy, light to med body, med tannin, high acidity

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14
Q

Chenin Blanc winemaking (Loire)

A

Ferment at cool to medium temperatures (can last several months)

Large old oak or steel

Malo usually avoided

Aged in neutral vessel to retain primary aromas

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15
Q

Cabernet Franc winemaking (Loire)

A

Typically pressed, fermented in concrete or old wood (allowing punch down or pump over)

Many use ambient yeast and age in used oak of range of sizes

Aim is to retain primary aromas

Some producers can include proportion of new French oak

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16
Q

Rose winemaking in the Loire

A

Many made by direct press (some with short maceration)

Aged about 3-4 months in neutral vessel

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17
Q

3 regional appellations for central Loire

A

Anjou AOC
Saumur AOC
Touraine AOC

No generic appellation for Loire as whole

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18
Q

Key Anjou appellations

A

Anjou AOC
- Anjou Village AOC

Coteaux du Layon AOC
- Coteaux du Layon AOC + named village
- Bonnezeaux AOC
- Quarts de Chaume AOC (Grand cru)
- Coteaux du Layon AOC Chaume (Premier cru)

Savennieres AOC
- Savennieres La Roche aux Moines AOC
- Coulee de Serrant AOC

Rose de Loire AOC
Rose d’Anjou AOC
Cabernet d’Anjou

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19
Q

Anjou AOC

legal requirements

A

Fairly high max yields

Anjou Blanc - min 80% Chenin Blanc

Anjou Rouge - min 70% Cabernet Franc and/or Cabernet Sauvignon

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20
Q

Anjou Village AOC

legal requirements

A

Still reds only

Entirely Cabernet Franc and Sauvignon (single or blend)

Slightly lower max yields

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21
Q

Coteaux du Layon AOC

A

On the slopes of the right bank of the Layon River

If botrytis fails to develop, grapes can also be dried on vine

Natural high acidity of Chenin Blanc keeps balance

Max yields are low (35 hl/ha)

Coteaux du Layon AOC + named village
–Several passes (“tries”) to collect only botrytised grapes
–Lower max yields
–Higher minimum potential alcohol

22
Q

The only grand cru and premier cru in Loire

A

Quarts de Chaume AOC (Grand cru)

Coteaux du Layon AOC Chaume (Premier cru)

23
Q

Max yield and potential alchol in appellation for dessert wine in Anjou

A

Coteaux du Layon AOC
- 35hl/ha (14%)

Coteaux du Layon AOC + named village
- 30 hl/ha (15%)

Bonnezeaux AOC
- 25 hl/ha (15%)

Coteaux du Layon AOC Chaume (Premier cru)
- 25 hl/ha (16.5%)

Quarts de Chaume AOC (Grand cru)
- 20 hl/ha (18%)

24
Q

Savennieres AOC

A

Dry Chenin Blanc

South facing, low fertility schist soil, low yields
- concentration and ripeness

High acidity and often high alcohol
- very austere, require many years in bottle to be approachable

2 smaller appellations
- Savennieres La Roche aux Moines AOC
- Coulee de Serrant AOC (Nicolas Joly monopole)
- warm sites, resulting in riper fruit
- lower max yield of 30 hl/ha

25
Q

Rose de Loire AOC

A

Dry rose from range of varieties
- Cabernet Franc, Cabernet Sauvignon, Gamay, Grolleau Noir

Max yields are fairly high

26
Q

Rose d’Anjou AOC

A

Medium dry rose mainly made of Grolleau (sometimes Cabernets, Cot, Gamay)

Max yields are high

Best-selling of the Loire rose categories

27
Q

Cabernet d’Anjou AOC

A

Cabernet Franc and Cabernet Sauvignon

Max yields are high

Medium dry and deeper in color

28
Q

Key Saumur appellations

A

Saumur AOC
- Coteaux Saumur AOC (sweet wines)

Saumur Champigny AOC

29
Q

Saumur AOC

A

Whites from Chenin Blanc
Red and Rose from Cab Franc and Cab Sauv
Sparkling

Relatively high max yields

30
Q

Coteaux de Saumur AOC

A

Sweet wines from overripe Chenin Blanc
(with or without botrytis)

max yield 35 hl/ha

31
Q

Saumur-Champigny AOC

A

Reds from Cab Franc (at least 85%)

Pale ruby, med+ intensity, med alcohol and tannin, high acidity

Chalk, flint, clay soils - good drainage and water holding capacity

Max yields are fairly high

Intended to be drunk young; focus on primary fruit

Cave Robert et Marcel

32
Q

Key Touraine appellations

A

Touraine AOC
- Touraine AOC (+ 6 sub-zones e.g. Amboise)

Vouvray AOC

Montlouis-sur-Loire AOC

Bourgueil AOC
- St-Nicolas-de-Bourgueil AOC

Chinon AOC

33
Q

Touraine AOC

A

White - Sauvignon Blanc
Red - Cabernet Franc and Cot (some Gamay)
Rose - Range of varieties

Name of the variety may be attached (e.g. Touraine AOC Gamay)

Possibility to add name of 6 sub-zones (e.g. Touraine AOC Amboise)

Touraine AOC Amboise Blanc - Chenin Blanc (not SB)
- lower max yields

34
Q

Vouvray AOC

A

At least 95% Chenin (usually 100%)

Max yield 52 hl/ha

Best vineyards on slopes
- good sunlight reception, river as moderating influence

Flinty limestone, promoting good drainage

Dry Vouvray is made in every vintage, demi-sec in most years, sweet is rarer
- unless stated on the label, hard to say if it is dry

35
Q

Montlouis-sur-Loire AOC

A

100% Chenin Blanc

Across the river from Vouvray
- Same max yields

Significant number of organic and biodynamic producers

36
Q

Bourgueil AOC

A

Specializes in reds from Cab Franc

Max yields are moderate, but actual yields often lower
- high quality

Sub-appellation St-Nicolas-de-Bourgueil AOC
- generally lighter style, similar to Saumur-Champigny AOC

37
Q

Chinon AOC

A

Best known and regarded for red wines
(white from Chenin and rose also allowed)

Max yields are moderate, but actual yields often lower
- high quality

Light fruity (short maceration 6-8 days) to more structured and powerful wines (prolonged maceration 2-3 weeks)
- some can age for 20yrs or longer

Most concentrated wines come from clay and limestone soil, while lighter styles come from sandy or gravelly soil

38
Q

Wine Business in Anjou-Saumur and Touraine

A

Anjou-Saumur produces twice as much as Touraine

Anjou-Saumur is mostly rose; Touraine makes more red and white

20% is exported

39
Q

Climate in Central Vineyards

A

Continental with cold winters and warm summers

Spring frost and hail are frequent problem

Low light intensity, low heat, long growing season day lengths - restrained flavours

High rainfall
- reduces drought but raises fungal disease pressure

40
Q

Grape varieties in Central Vineyards

A

Sauvignon Blanc 70%

Pinot Noir 20%

41
Q

Sauvignon Blanc in Central Vineyards

A

Late budding, early ripening (suitable for cool climates)

Vigorous
- Best on poor soils
- Canopy has to be managed to avoid shading

Prone to powdery mildew, botrytis bunch rot and trunk diseases (Esca, eutypa dieback)

Pronounced intensity of grass, bell pepper, asparagus, gooseberry, grapefruit, wet stone (cool areas) riper, passion fruit (warmer areas)
Medium body, high acidity

Row orientation and canopy management can influence flavour profile of the fruit. Picking date is also important.

42
Q

Winemaking in Central Vineyards

A

Fermentation temperature for whites are slightly higher than in the New World, for more restrained expression (avoiding super fruity aroma)

Malo is often blocked

Higher quality wines may be aged in old oak to fill body
(typically without new oak)

Francois Cotat uses old oak and lees stirring
Henri Bourgeois has heavily-oaked wine in his range

43
Q

Appellations in Central Vineyards

A

Sancerre AOC
Pouilly-Fume AOC
Reuilly AOC
Quincy AOC
Menetou-Salon AOC

44
Q

Sancerre AOC

A

White - Sauvignon Blanc only
Red (+rose) Pinot Noir only

Pinot Noir replanted after Phylloxera with Sauvignon B

Steep hills (200-400m), river, nearby forests provide moderating influences against frost

Max yields are high but Sauvignon Blanc is capable of producing good quality even at high yields (yields for Pinot have to be restrained for good quality)

Typically medium intensity of grapefruit and gooseberry
med alcohol and high acidity (rarely new oak)

Producers: Francois Cotat

45
Q

3 types of soil in Sancerre

A

Caillottes
- shallow soil over limestone
- most aromatic
- less potential for ageing

Terre Blanches
- limestone and marl as Chablis
- slow ripening
- some of most famous vineyards
- most structured, requires long maturation
- Côte des Monts Damnés

Silex
- flinty soils accumulating heat - early ripening
- stony and smoky aromas
- Les Romains

46
Q

Pouilly-Fume AOC

A

Sauvignon Blanc only

same max yields as Sancerre

Flatter land than Sancerre (more prone to frost)
Same soils as Sancerre

Little rounder, less aromatic than Sancerre

47
Q

Menetou-Salon AOC
Quincy AOC
Reuilly AOC

A

Same styles and max yields as Sancerre
(Quincy is whites only)

Vineyards on gentle slopes (more vulnerable to frost)

48
Q

Promotional body for Central vineyards

A

Bureau Interprofessionnel des Vins du Centre (BIVC)

49
Q

Wine business (Loire as a whole)

A

Family owned business are important

Negociants important as well (50% of wine by volume)
Estates 40%
Co-ops 10%

Distinction between negociants and estates is getting blurrier. Some large negociants like Ackerman buying high-quality estates, and many smaller estates starting some negociant business as a means to diversify.

Domestic sales:
- specialist wine shops
- hospitality
- supermarkets

20% exported
- UK and Germany, USA

Sancerre is the most successful

Number of organic/biodynamic producers

Number of natural wine producers

50
Q

Group of biodynamic producers started in Loire

A

Nicolas Joly

Renaissances des appellations/ Return to terroir

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