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WSET Level 4 - D3 > France - Provence > Flashcards

France - Provence Flashcards

(45 cards)

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1
Q

What is the region known for?

A

Pale pink rosé made principally from Grenache Noir and Cinsault

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2
Q

What styles of wines are produced? (incl. %)

A
  • Rosé (90%)
  • Red
  • White (small amounts)
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3
Q

What varieties are used for red wine production?

A
  • Grenache Noir
  • Syrah
  • Cinsault
  • Mourvèdre
  • Carignan
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4
Q

What varieties are used for white wine production?

A
  • Vermentino (locally known as Rolle)
  • Clairette
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5
Q

Why was the vineyard area in coastal areas reduced?

A

Competition for land from housing development and tourism

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6
Q

What are the top varieties (decreasing in ha planted)

A
  • Grenache Noir
  • Cinsault
  • Syrah
  • Carignan
  • Rolle (WHITE)
  • Cabernet Sauvignon
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7
Q

Describe the climate and grape growing conditions

A
  • Warm Mediterranean climate
  • Adequate rainfall
  • Cold Mistral wind -> cooling influence and reduced diesease risk
  • Cold winds can also interrupt flowering and fruit set
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8
Q

Is organic grape growing practiced?

A
  • Yes, double than national avg.
  • Climate favorable for it
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9
Q

Where are the best vineyards located?

A
  • Shelter from the Mistral
  • Altitudes up to 400m and inland -> moderating influence
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10
Q

How did the vine training system evolve?

A

Traditional: bush vines (shading)
Nowadays: Trellised vines, suitable for mechanization

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11
Q

Why is harvest timing important for Rosé wines?

A
  • Ensuring fruit ripeness
  • Tannin ripeness (if short maceration)
  • Retaining acidity
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12
Q

Why is the Rosé pale in color

A

Because of the varieties used: Grenache Noir, Cinsault, and Tibouren (local)

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13
Q

What are the requirements regarding grape varieties?

A
  • Up to 20% white varieties allowed
  • Can help to reduce alcohol levels
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14
Q

What are the options for Rosé winemaking?

A
  • Direct pressing (most common)
  • Short maceration
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15
Q

Is acidification allowed?

A

Yes, commonly practiced

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16
Q

Describe the Rosé winemaking process (fruit handling, pressing, vessel, yeast, temp, malo, fining, lees ageing, oak)

A
  • Protective winemaking
  • Fruit is chilled to 4°C
  • Whole bunch pressing or short maceration
  • Fermentation in stainless steel using cultured yeast
  • Mid-level fermentation temps (14-18°C)
  • Malo is blocked
  • Color may be reduced by fining
  • 2-3 months on lees, sometimes longer
  • Some produce oak-aged premium Rosé
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17
Q

Côtes de Provence
What is the area’s size?

A
  • Large
  • 20,000 ha
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18
Q

Côtes de Provence
What are the principal varieties for Rosé wines?

A
  • Grenache Noir
  • Cinsault
  • Mourvèdre
  • Syrah
  • Tibouren
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19
Q

Côtes de Provence
What are requirements regarding grape varieties?

Study These Flashcards
A

Must be blend

20
Q

Côtes de Provence
What are the max and avg. yields?

Study These Flashcards
A
  • Max: 55 hL/ha
  • Avg.: 45 hL/ha
21
Q

Côtes de Provence
What is the largest sub-zone and what are the max yields?

Study These Flashcards
A
  • Côtes de Provence Sainte-Victoire
  • Max yields: 50 hL/ha
22
Q

Côtes de Provence
Describe the typical style of the Rosé (color, intensity, aromas, acidity, body, alcohol, quality, price)

Study These Flashcards
A
  • Pale pink-orange
  • Light to medium intensity
  • Raspberry, red plum, herbal notes
  • Medium acidity
  • Medium body
  • Medium alcohol
  • Good to very good quality
  • Mid-priced (majority) to premium, but also some super- premium wines
23
Q

What are the other two large appellations in the Provence?

Study These Flashcards
A
  • Coteaux Varois en Provence
  • Coteaux d’Aix-en-Provence
24
Q

Coteaux Varois en Provence & Coteaux d’Aix-en-Provence
What are max yields and the additional variety?

Study These Flashcards
A
  • 60 hL/ha
  • Counoise
25
What three appellations produce 95% of AOC wines in Provence?
* Côtes de Provence * Coteaux Varois en Provence * Coteaux d’Aix-en-Provence
26
**Les Baux de Provence** Where is the region located?
In the very west of the region
27
**Les Baux de Provence** What types of wines are produced?
Mostly red
28
**Les Baux de Provence** What are the principal grape varieties and requirements?
Min 60% of Grenache Noir, Syrah, Mourvèdre
29
**Bandol** What are the types of wines produced and current trends?
* Red and Rosé * Rosé became the most common in terms of volume
30
**Bandol** Where are the vineyards located and what is the soil?
* Some on steep slopes that are terraced (labor costs) * Rocky (limestone and clay) soils with low fertility
31
**Bandol** What is the size and how did it evolve and why?
* 600 ha * Reduced from formerly 1,400 ha * Competition for land and labor costs
32
**Bandol** What are the requirements for red wines?
* 50-95% Mourvèdre * Aged in oak for 18 months
33
**Bandol** What are the requirements for Rosé wines?
20-95% Mourvèdre
34
**Bandol** What is the max yield?
40 hL/ha
35
**Bandol** What role do co-ops have?
Important (50% of production)
36
**Bandol** What is the typical quality and price of red wines?
* Good to very good quality (some outstanding) * Mid-priced to super-premium
37
Name three further, smaller appellations
* Bellet (mainly white) * Cassis (mainly white) * Palette
38
**Wine Business** How much of total rosé world wide is consumed in France?
36%
39
**Wine Business** How much of the wine is exported and what are the main export markets?
* 35% * USA, UK
40
**Wine Business** What is the trend in exports?
Dramatic increase (500% in volume, 1000% in value)
41
**Wine Business** What roles do co-ops and négociants have?
An important one!
42
**Rosé winemaking** What are the advantages of hand harvesting and whole-bunch pressing?
* Less stress on grapes * Fruit can be sorted in the vineyard * Whole-bunch pressing is gentler * Stems ensure lower pressure
43
**Rosé winemaking** What are the disadvantages of hand harvesting and whole-bunch pressing?
* Large, well-trained picking teams required (availability a problem) * Labour may not be available in the early morning * More expensive and slower * Whole-bunch pressing take more time
44
**Rosé winemaking** What are the advantages of Machine harvesting and short maceration or hold in press?
* Fast * Cheaper * Not as much workers required * Picking at night * Fast refrigeration and/or pressing possible
45
**Rosé winemaking** What are the disadvantages of Machine harvesting and short maceration or hold in press?
* Requires machine and driver * Grapes are destemmed -> no whole bunch pressing possible * Higher pressure required (no stems)

WSET Level 4 - D3 (56 decks)

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