Regions And Winemaking Flashcards
1
Q
Bordeaux
A
- moderate maritime
- *GULF STREAM from Atlantic brings warm air that extends growing season
- high levels of rainfall and humidity Can disrupt flowering/fruit set and promote rot and dilute flavors
- Landes forest and coastal dunes block out most stormy weather
-Cab Sauv relies on high stone content of left bank to raise vineyard temperatures
2
Q
Burgundy
A
- Climate from cool continental in north to moderate continental in south
- Rain can frequently disrupt flowering
- Pinot particularly susceptible to grey rot
- Spring frosts in Chablis
- *Vineyard location=extremely important
- Lesser vineyards on bottom of slope
- Premier and Grand often mid slope With south-south East exposure there protects them from prevailing westerly winds
3
Q
Burgundy white wine making
A
- Barrel fermentation
- Barrel aging (6-9 months)
- mlf
- Use of Lees
4
Q
Chablis
A
Major climatic problem: Frost
-sprinklers and heaters used as protective measures
- Basic Chablis grown on north facing slopes and flatter land
- Premier and grand cru grown in south facing slopes giving greater concentration and ripeness (old oak for these, or stainless steel/concrete)
5
Q
Cote D’or
A
-Massif Central provides favorable East and SE facing hillside vineyards
6
Q
Cote CHALLONAISE
A
- Higher altitude vineyards= later and less reliable ripening
- Aspect less consistently towards the East = lighter, tend to mature earlier
7
Q
Roche De Solutre
A
- Limestone slopes in Pouilly-Fuisse and Saint-Veran
- East and south east facing exposure
- amphitheater like slopes act as natural sun traps helping to produce some of the ripest Chardonnay’s in Burgundy it
8
Q
Alsace
A
- Cool to moderate CONTINENTAL climate
- Vosges mountains = rain shadow = very dry
- Sunny summers and dry autumns
- Best vineyards = East and south east aspects.
- HUGE variety of soil = geological complexity contributes to the wide variety of wines produced
- *Vines trained low on slopes to benefit from radiated heat and rows oriented to maximize the vine’s exposure to the sun. Hand harvested
- *Wines on plain are trained high to prevent frost damage
9
Q
Alsace winemaking
A
- traditional producers ferment their wines in large, old oak barrels, often more then 100 years old.
- Thick tartrate deposit prevents wood from having any influence on wine
- Stainless steel for more modern producers with temperature control
- *MLF not encouraged since it would mask varietal pure flavors
- *bottling usually takes place in the spring following vintage
10
Q
Vouvray
A
- Cool climate and clay produces a light to medium body with fresh fruity and floral notes
- Rarely fermented or matured in new oak
11
Q
Savennieres
A
- Relatively warm and dry climate (compared to Touraine) leads to wines that are full bodied and less floral
- well exposes vineyards= riper fruit
12
Q
Muscadet (Melon de Bourgogne)
A
- Dry w/ medium alcohol (max permitted strength is 12%)
- traditionally fermented in large old oak vessels but now concrete or stainless is more common
13
Q
The Northern Rhône
A
- Here, Rhône valley is narrow and steep
- vineyards planted close to river where best sites occupy steep slopes with south facing aspect
- Sites often lie in lateral valleys that protect them from the cold north winds known as MISTRAL
- Vines are supported by stakes
**Moderate continental (like Beaujolais)
14
Q
Southern Rhône
A
- Much flatter
- Mediterranean
- most of best sites have stony soil to aid in warming vineyard
- Drought can be problem
- fewer slopes to protect grapes from wind
- Grenache bush trained low to ground to protect from wine and to benefit from warmth
- Syrah more easily damaged and is trellised
15
Q
Southern France
A
- Warm Mediterranean with low rainfall
- region not uniform at all
- drought can be a problem
- fungal disease def not problem though
