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Better - WSET Diploma D3 - Wines of the World > Provence > Flashcards

Provence Flashcards

1
Q

What wine is Provence known for?
From which grapes?

A

Pale pink rosé made primarily from Grenache Noir and Cinsaut

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2
Q

What percentage of production in Provence is comprised of rosé? What percentage of rosé production across France does this account for?

A

90%, which is 40% of all French rosé winemaking

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3
Q

What are other styles of wine made in Provence and what grapes are used?

What especially has been a new focus?

A

White wines from Rolle (aka Vermentino) and Clairette

Red wines from GSM + C&C which is a category of renewed interest.

Grenache Noir, Syrah, Cinsaut, Mourvèdre, and Carignan

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4
Q

What has been the recent trend in vineyard area in Provence? Why?

A

Vineyard area has decreased due to competition from housing development and tourism

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5
Q

What are the principal varieties of Provence?

A 
NOT GSM!   GS, C&C, Rolle & Cab Sauv.  In order...

Grenache Noir (Rose!)
Cinsaut (Rose!)
Syrah
Carignan
Rolle (Vermentino)
Cabernet Sauvignon
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6
Q

What is the climate in Provence? What climatic influences does it experience?

A

Warm Mediterranean with adequate rainfall

In addition to the Mediterranean, the Mistral can provide a cooling influence and reduce fungal incidence

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7
Q

What effect does the Mistral have on Provence?

A

It provides a cooling influence

It reduces fungal disease pressure, allowing for organic viticulture

It can interrupt flowering and fruit set

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8
Q

Where are the best sites in Provence for consistent ripening each year?

A

In areas with protection from the Mistral

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9
Q

How does the percentage of organic vineyards in Provence compare to the French national average?

A

It is double the national average

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10
Q

What provides moderating temperatures to inland vineyards in Provence?

A

Altitude, which can be up to 400m

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11
Q

What type of vine training is popular in Provence? Why?

A

Trellising systems as they facilitate mechanization and reduce cost.

Traditional bush vines are being replaced by these systems.

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12
Q

What are the benefits of bush vines and trellised vines to winemakers in Provence?

A

Bush vines offer more shade to the fruit

Trellises allow for easier canopy management, mechanization, and better ripening of skins and seeds

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13
Q

When are the grapes used for rosé picked in relation to red wine in Provence? Why?

A

Earlier, so as to preserve acidity, unless a short maceration is to be used.

If short maceration process, then the tannins must be ripe to avoid bitterness.

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14
Q

Where does the pale color of Provence rosé come from?

A
  1. Primarily the varieties used (Grenache Noir, Cinsaut, and Tibouren)
  2. The use of white varieties in the blend also has an effect
  3. Fining can be used to reduce the color as desired
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15
Q

What percentage of a Provençal rosé may be comprised of white varieties? What effect does this have on the wine?

A

AOC rules permit up to 20%, though 10% is more typical

The white wine dilutes both the color and the alcohol in the final blend

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16
Q

How is rosé made in Provence?

A

Direct press (currently the most common)

Short maceration of a few hours

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17
Q

True or False

In Provence, grape musts used in rosé production are acidified

A

True, in order to achieve balance between acidity and fruitiness

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18
Q

How are grapes used in rosé winemaking in Provence treated upon arrival to the winery?

A

They are typically cooled to 4°C(39°F) in order to slow oxidation

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19
Q

What type of fermentation vessel is used to make rosé in Provence?

A

Stainless steel is most common

20
Q

Do Provençal rosé winemakers typically use cultured or ambient yeast? why?

A

Cultured yeasts initiate fermentation quickly,
reliably ferment to dry,
and produce a fruity style consistently,

making them the desired choice among a majority of winemakers.

21
Q

What is the typical fermentation temperature used in Provence for rosé winemaking? Why?

A

14°-18°C (57-64°F)

This preserves delicate fruit aromas while avoiding isoamyl acetate development associated with very low fermentation temperatures

22
Q

What range of sweetness may Provence AOC wines have?

A

They must be fermented dry

23
Q

Is malolactic converstion permitted in Provence rosé winemaking?

A

Typically not. The high malic acidity is desired.

24
Q

What are the principle appellations of Provence?

A 
Côtes de Provence AOC
Côteaux Varois en Provence AOC
Côteaux d'Aix-en-Provence AOC
Les Baux de Provence AOC
Bandol AOC

Bellet AOC
Cassis AOC
Palette AOC
25
Q

What is the largest appellation in Provence? How many hectares is under vine?

A

Côtes de Provence AOC

20,000 ha under vine

26
Q

What percentage of wine production in Côtes de Provence AOC is rosé?

A

90%

27
Q

What are the principal grape varieties of Côtes de Provence AOC Rosé? Can single varieties be used in these wines?

A

Grenache Noir, Cinsaut, Mourvèdre, Syrah, Tibouren

All AOC rosé wines must be a blend

28
Q

What is the maximum yield permitted in Côtes de Provence AOC? What is the actual yield?

A

55 hL/ha maximum

45 hL/ha is more typical

29
Q

True or False

There are no sub-appellations in the Côtes de Provence AOC

A

False. They exist and typically have lower maximum yields

30
Q

What is the typical character of Côtes de Provence AOC Rosé?

A 
Pink-orange color
Dry
Medium acid
Medium body
Medium alcohol
Light to medium intensity raspberry, red plum, and herbal notes
31
Q

What is the typical quality and pricing of Côtes de Provence AOC Rosé?

A

Good to very good

A wide range of pricing with the majority in mid- to premium with some super premium

32
Q

What percentage of AOC rosé production in Provence is comprised of Côteaux Varois en Provence AOC, Côteaux d’Aix-en-Provence AOC, and Côtes de Provence AOC?

A

95%

33
Q

What is the most common style by volume in Bandol AOC?

A

Rosé, though red wines were originally the most produced style of wine

34
Q

What is the general situation of the vineyards in Bandol AOC?

A

On south facing slopes protected from the Mistral. Some vineyards are terraced where the slopes are too steep and erosion is a problem.

35
Q

What soil type is common in Bandol AOC?

A

Rocky limestone and clay soils with low fertility

36
Q

What is the trend in area under vine in Bandol AOC in the 21st century?

A

It declined from 1,400 ha to 600 ha due to competition for land from development and the difficulties of working on steep slopes

37
Q

What is the most common variety used in the wines of Bandol AOC? Why?

A

Mourvèdre as the climate is very warm and enables ripening of the variety

38
Q

What proportion of Mourvèdre must be in red wines from Bandol AOC?

In rosé?

A

50-95% of red wines

20-95% of rosé wines

39
Q

What are the aging requirements for red and rosé wines from Bandol AOC?

A

18 months in oak for red wines

No requirements for rosé

40
Q

What are the maximum yields permitted in Bandol AOC?

A

40 hL/ha

41
Q

Are cooperatives or independent producers the most significant source of Bandol AOC wines?

A

Cooperatives produce 50% of wines in the appellation

42
Q

What is the typical quality and pricing of Bandol AOC wine?

A

Good to very good with some outstanding

Mid-priced to premium

43
Q

What percentage of wine by volume from Provence is sold in France? Where are they most frequently sold?

A

65%, with half being sold in supermarkets and a high proportion in cellar door sales

44
Q

What are the top export markets for Provence rosé?

A

USA (50%)

UK (13%)

45
Q

What has been the trend in export volume and value of Provence rosé in the 21st century?

A

500% increase in volume

1,000% increase in value

46
Q

How are the wines of Provence typically marketed?

A

With strong reference to the lifestyle of Provence and the Riviera

47
Q

Do cooperatives and négociants play a large role in Provence winemaking as a whole?

A

Yes. In the Var département, cooperatives produce 60% of the area’s wine.

Négociants account for 50% of all wine production in Provence.

Better - WSET Diploma D3 - Wines of the World (101 decks)

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