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WSET Level 4 - D3 > France - South West France > Flashcards

France - South West France Flashcards

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1
Q

What are the five regions in south west France besides Bordeaux? (from west to east)

A
  • Jurançon
  • Madiran
  • Bergerac
  • Monbazillac
  • Cahors
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2
Q

What regions are similarly influenced by the Atlantic as Bordeaux?

A
  • Jurançon
  • Madiran
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3
Q

What regions have a greater distance to the Atlantic ocean and what is the effect?

A
  • Bergerac, Monbazillac, Cahors
  • Less rainfall (about 200mm less)
  • Warmer summers
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4
Q

Where is the Dordogne located, what are the largest two appellations and what styles of wines do they produce?

A
  • East of Entre-Deux-Mers
  • Bergerac and Monbazillac
  • Similar wine styles as Bordeaux
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5
Q

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

A
  • Dry and sweet
  • Red (50%)
  • White (40%)
  • Rosé (10%)
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6
Q

Bergerac
What are the principal grape varieties and requirements for red wine?

A
  • Min 50% from at least two of
  • Cabernet Sauvignon, Cabernet Franc, Malbec and Merlot
  • Small parts of local varieties allowed
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7
Q

Bergerac
What is the climate and soil?

A
  • Slightly warmer and drier than Bordeaux
  • Clay and limestone with some gravel
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8
Q

Bergerac
What are the max yields for red and white wines?

A
  • Red: 60 hL/ha
  • White: 67 hL/ha
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9
Q

Bergerac
Describe the typical style of wine (intensity, ageing, general style)

A
  • Low intensity
  • Aged in large stainless steel or older oak casks
  • Easy-drinking style for early consumption
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10
Q

Côtes de Bergerac
What are the differences in style compared to Bergerac? (quality, varieties, max yield, ageing)

A
  • Higher quality red wines
  • Restricted to the main Bordeaux varieties
  • Predominantly Merlot
  • Max yield is lower (50 hL/ha)
  • Oak ageing used by some
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11
Q

Bergerac and Côtes de Bergerac
What is the typical quality and price?

A
  • Good to very good
  • Inexpensive to mid-priced
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12
Q

Bergerac
How much is exported and what are the top export markets?

A
  • 10%
  • China, Belgium, UK
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13
Q

Monbazillac
What types of wines are produced?

A

Sweet wines only

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14
Q

Monbazillac
How is the region suitable for producing sweet wines?

A
  • Lies between Dordogne and one of its tributaries
  • Moist air along the rivers
  • High levels of humidity
  • Humidity is burnt off by the sun in the afternoon
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15
Q

Monbazillac
How is harvest conducted?

A
  • By hand
  • In several passes
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16
Q

Monbazillac
What are the requirements regarding varieties?

A
  • Min 80% of
  • Sauvignon Blanc
  • Sauvignon Gris
  • Sémillon
  • Muscadelle
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17
Q

Monbazillac
What is the max yield?

A

30 hL/ha

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18
Q

Monbazillac
How do the wines compare to Sauternes? And what is the quality and price?

A
  • Fermentation in new oak less common (lower costs)
  • Good to very good quality
  • Inexpensive to mid- priced
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19
Q

Monbazillac
How much is exported and what are the main export markets?

A
  • 10%
  • North-west Europe
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20
Q

Cahors
What was the region known for, why was it important and how did it evolve?

A
  • A lot of wine transported via rivers to Bordeaux to be exported
  • Known as ‘black wine of Cahors’
  • Competition with Bordeaux, phylloxera and a devastating frost in 1956
  • Area under vine reduced to 10%
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21
Q

Cahors
What is mainly planted? (incl. ha and %)

A
  • 4,000 ha of Malbec
  • Accounting for 85%
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22
Q

Cahors
Describe the climate and influences on grape growing

A
  • Influence from Atlantic
  • Warmer and slightly drier than Bordeaux
  • Less need for spraying against diseases
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23
Q

Cahors
Describe the range of vineyard locations and, hence, soils?

A
  • Next to the River: rich, alluvial soils (resulting in higher yields and lower fruit concentration)
  • Mid slope: poorer soils (lower yields and higher concentration)
  • Highest plateau at 350m: low nutrient limestone soils (lower yields and higher concentration)
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24
Q

Cahors
How are vines mostly trained?

A

Single Guyot most common

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25
**Cahors** How is the harvesting method decided?
Based on return on investment
26
**Cahors - Malbec** What is its vigor?
* Vigorous * Canopy and yield mgmt needed
27
**Cahors - Malbec** What is it susceptible to?
Coulure
28
**Cahors - Malbec** Describe the typical style of wine (color, intensity, aromas, acidity, tannin, oak, quality, price)
* Deep ruby * Medium to pronounced intensity * Violet, red and black plum * Medium to medium(+) acidity * Medium(+) to high tannin * Some aged in new barriques, some in foudres * Good to outstanding quality * Mid- to premium priced
29
**Cahors Winemaking** What are the requirements regarding grape varieties?
* Min 70% Malbec * Merlot and Tannat allowed * Top-quality wines often 90-100% Malbec
30
**Cahors Winemaking** Destemming or whole-bunch pressing?
Destemming is required by the appellation (to eliminate underripe stems that could add aggressive tannins)
31
**Cahors Winemaking** What are the two general styles of wine?
* **Early drinking** (using Merlot in the blend; 7–10 days on the skins) * **Intend to bottle age** (15–25 days on skins)
32
**Cahors - Wine Business** What type of businesses are involved? (incl. %)
* Private companies (80%) * Single co-op "Cooperative des Vignerons d’Olt" (20%)
33
**Cahors - Wine Business** What are the three levels of quality and price?
* **Tradition** – inexpensive, 70–85% Malbec, often grown on rich alluvial soils and at higher yields and lower fruit concentration * **Prestige** – mid-priced, often grown on the mid-slope * **Spéciale** – often 100% Malbec, premium priced, often grown on the highest plateau
34
**Cahors - Wine Business** How much is exported, what is the trend and what are the top export markets?
* 30% * Growing * UK, Canada, USA
35
**Cahors - Wine Business** Name two significant producers
* Château du Cèdre * Château de Chambert
36
**Madiran** Describe the typical style of Madiran AOC wine
* High tannin * Red wine * Principally from Tannat
37
**Madiran** What other type of wine is produced in the same geographical region?
* White late harvest sweet wine * "Pacherenc du Vic-Bilh AOC" * Made from local varieties
38
**Madiran** What is the climate and influence on grape growing?
* Atlantic influence * High annual rainfall (1,000mm) mainly in late winter and spring * Warm, sunny summers * Dry autumns with warm days and cool nights * Hot, dry southern Föhn wind * Full ripening of Tannat possible
39
**Madiran** Describe the two locations for vineyards
* **Slopes**: steep, west-facing, with clay and limestone with good drainage -> tannic wines suitable for long bottle-ageing * **Flatter land**: clay and loam soils -> less tannic, early-drinking wines
40
**Madiran** Name the three grape varieties (incl. %)
* Tannat (70%) * Cabernet Franc (20%) * Cabernet Sauvignon (10%) * Fer Servadou (1%)
41
**Madiran - Tannat** What is the variety known for?
Highly tannic
42
**Madiran - Tannat** What is its vigor and ripening time?
* Vigorous -> trellis * Mid-ripening -> before autumn rains
43
**Madiran - Tannat** What is it susceptible to?
Botrytis bunch rot
44
**Madiran - Tannat** Describe the typical style of a Madiran wine intended for ageing (color, intensity, aromas, tannin, acidity, body, alcohol, quality, price)
* Deep ruby * Pronounced intensity * Blackberry, blackcurrant, oak flavours * High tannins * High acidity * Full body * Medium to high alcohol * Very good to outstanding quality * Mid- to premium priced
45
**Madiran - Winemaking** What are requirements regarding grape varieties?
* 60–80% Tannat * Blended with Cabernet Franc, Cabernet Sauvignon, Fer Servadou
46
**Madiran - Winemaking** How are vines trained?
* Cordon de Royat * Cane-replacement system
47
**Madiran - Winemaking** What is the max yield?
55 hL/ha
48
**Madiran - Winemaking** What is done to soften the tannins of Tannat?
* Grapes must be destemmed * Shorter maceration times * Oak ageing * Bottle ageing * Micro-oxygenation
49
**Madiran - Winemaking** What is done to create a more accessible style
* Picking only the ripest grapes * Gentle pressing * Micro-oxygenation
50
**Madiran - Wine Business** How much is exported and what are the top export markets?
* 20% * UK, Belgium, Germany
51
**Madiran - Wine Business** What businesses are involved in production? (incl. %)
* Private growers (50%) * Co-ops (50%)
52
**Madiran - Wine Business** Name two significant producers
* Alain Brumont * Château d’Aydie
53
**Madiran - Wine Business** Name two significant co-ops
* Cave de Crouseilles * Plaimont
54
**Jurançon** Where is the region located?
* Foothills of the Pyrenees * At 300m altitude
55
**Jurançon** What types of wines are produced?
* Medium-sweet and sweet wines (70%) * Dry wines (30%)
56
**Jurançon** What are the three styles produced?
* **Jurançon Vendanges Tardives** (sweet) * **Jurançon** (typically medium-sweet) * **Jurançon Sec** (dry)
57
**Jurançon** Describe the typical style of Jurançon Vendanges Tardives (sweetness, intensity, aromas, acidity, alcohol, body, quality, price)
* Sweet * Pronounced intensity * Lemon and mango * High acidity * Medium to high alcohol * Full body * Very good to outstanding quality * Mid- to premium priced
58
**Jurançon** Describe the typical style of Jurançon AOC (sweetness, quality, price)
* Medium-sweet * Good to very good quality * Inexpensive to mid-priced
59
**Jurançon** Describe the climate and influence on grape growing
* Mild, humid climate * High rainfall (1,200 mm), distributed throughout the year * Can be a problem during flowering, fruit set, and harvest
60
**Jurançon** Where are the vineyards located?
* On slopes for good drainage * Some slopes require terracing (higher cost) * Best sites: south and south-west facing for max sunlight interception
61
**Jurançon** What are the principal grape varieties? (incl. %)
* Gros Manseng (65%) * Petit Manseng (30%) * Other local varieties (5%)
62
**Jurançon** What has a strong environmental influence in the region and what effect does it have on grape growing?
* Presence of the Pyrenees * Föhn: hot and dry wind in spring and autumn (1 in 3 days) * Drying the air and canopy and boosting temperature * Helps to produce over-ripe berries
63
**Jurançon** Besides "Föhn", what is another risk, why, and what is done to mitigate it?
* Spring frost * Due to higher altitude * Budding zone trained well above the ground
64
**Jurançon** Describe the soil
Mixture of limestone, sand, clay, and stones
65
**Jurançon** Describe the harvesting process for the different styles of wines
* Picked by hand * A series of selective pickings * First selection (October): mainly dry wines but also some sweet wines * Second and third selections (November to December): carried out after over-ripe grapes have been dried on the vine (passerillage)
66
**Jurançon - Petit Manseng** What is the budding/ripening time and skin?
* Early budding -> prone to spring frosts * Mid to late ripening * Thick skin -> resistant to botrytis
67
**Jurançon - Petit Manseng** Describe further charactierstics of the variety (aromatic, acidity, alcohol)
* Moderately aromatic * Retains high acidity * High alcohol
68
**Jurançon - Gros Manseng** Describe the differences to Petit Manseng. What is it mainly used for?
* Higher yields * Less aromatic concentration * Mainly used for dry wines
69
**Jurançon - Winemaking** What are the requirements regarding grape varieties?
* Min 50% Petit Manseng, Gros Manseng * Often these two varieties are exclusively used
70
**Jurançon - Winemaking** Name the three styles of wines and their sweetness level
* **Jurançon Sec**: dry * **Jurançon**: medium sweet * **Jurançon Vendanges Tardives**: sweet
71
**Jurançon - Winemaking** Describe the min residual sugar and max yield for Jurançon Sec and Jurançon
* **Jurançon Sec**: max yield 60 hL/ha * **Jurançon**: min 40g/l residual sugar, max yield 40 hL/ha
72
**Jurançon - Winemaking** Describe the requirements for Jurançon Vendanges Tardives
* Min 55 g/L residual sugar (typically higher) * No enrichment allowed * Max yield 40 hL/ha * Petit Manseng and Gros Manseng only * Grapes may not be picked before November 2nd
73
**Jurançon - Winemaking** Comment on production of higher quality sweet wines regarding oak, ageing, and malo
* Typically fermented in barriques * Aged in barriques for 12–18months * Typically old oak is used * Malo does not happen as acidity is very high
74
**Jurançon - Winemaking** Comment on production of higher quality dry wines regarding variety, ageing, and vessel
* Small proportion of Petit Manseng may be included * Typically aged on lees * Stainless steel is used
75
**Jurançon - Wine Business** What style of wine do producers give more attention to and why?
* Dry wine production * Competition to sell sweet wines * Sweet wines in general more difficult to sell
76
**Jurançon - Wine Business** How much is exported?
Only a small percentage
77
**Jurançon - Wine Business** Name a significant producer and co-op
* Domaine Cauhapé * Co-op "Cave de Gan" (50% of production)
78
**IGP Wines** How many IGPs are in south-west France and what is the largest?
* 14 * IGP Côtes de Gascogne
79
**IGP Côtes de Gascogne** What it is known for and where are the wines sold?
* Easy-drinking white wines * Mainly export markets: UK, nothern Europe
80
**IGP Côtes de Gascogne** What are the grape varieties used?
* Mainly Colombard (neutral, med-med(+) acidity) * Sauvignon Blanc * Chardonnay
81
**IGP Côtes de Gascogne** What is the typical quality and price?
* Acceptable to good quality * Inexpensive to mid-priced

WSET Level 4 - D3 (56 decks)

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