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sues d3 > South France > Flashcards

South France Flashcards

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WSET® Level 4 D3 Wines of the World flashcards
1
Q

What is the area under vine in Languedoc Roussillon?

A

224,000 hectares

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2
Q

What is area under vine in Languedoc?

A

205,000 hectares

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3
Q

Where are vineyards typically located in Languedoc?

A
  • low lying alluvial plains
  • More ambitious growers reclaiming vineyards in hillside slopes
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4
Q

Has planting in Languedoc increased or decreased?

A

Total area under vine has decreased by 50% since 1968

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5
Q

What % of production is by cooperatives in Languedoc?

A

60%

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6
Q

What is Languedoc’s climate

A

Warm Mediterranean

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7
Q

What is typical rainfall in Languedoc?

A

Below 600mm pa

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8
Q

Is Languedoc an important region for organic wine production?

A

Yes, Languedoc- Roussillon responsible for 33% of Frances organic wines

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9
Q

Top varieties grown in Languedoc?

A

Syrah, Grenache Noir, Merlot, carignan, cab sauvignon, chardonnay

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10
Q

Tell me about Carignan

A
  • late budding, late ripening
  • Can produce high yields (up to 200hl/ha
  • Yields sharply reduce with age (50 years +)
  • Prone to powdery mildew and grape moths
  • Not suited to machine harvested as grape bunches firmly attached to vine
  • Acidity and tannin = high, which are often softened by use of carbonic maceration or blending
  • Simple blackberry fruit, though better quality wines also display fuller fruit, spices and earthy notes
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11
Q

How were vines traditionally grown in Languedoc and how is that changing?

A

Historically vines were bush trained. Now more trellised plantings which allows for mechanisation of IGP and AOC wines where topography allows. This is important as there is reduced availability of labour.

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12
Q

List winemaking techniques for inexpensive reds in Languedoc

A

*crushed and fermented on skins for 5-7 days to limit tannin extraction
*fermented in large concrete or stainless steel tanks
* Use of cultured yeasts for reliability
* Mid range fermentation temperatures to preserve primary fruit
* Stored over winter in stainless steel or concrete to enable flavour integration
OR
*Carbonic maceration for particularly tannic varieties like Carignan

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13
Q

What are main winemaking techniques for quality small production wines in Languedoc?

A
  • hand harvesting and sorting tables
  • Warm fermentation temperatures
  • Ambient yeasts
  • Maturation in barriques (225-238l)
  • Capable of bottle ageing
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14
Q

What % of production is represented by IGP wines in Languedoc?

A

70%

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15
Q

What are regulations for IGP wines in Languedoc?

A

*max yields 90hl/ha for whites and reds, 100hl/ha for roses
* Can use 58 varietals. Top 4 are Merlot, cab sauvignon, Chardonnay and syrah
* Typically labelled with grape variety (roots of region’s success over last 40 years)

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16
Q

Where is IGP Pays d’Oc sold?

A

50% in France. Top exports Germany Netherlands and Belgium

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17
Q

All Languedoc AOCs require Grenache Noir in blend apart from…?

A

Cabardes AOC, Malepere AOC

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18
Q

In which two Languedoc AOCs is Carignan a principal variety?

A

Corbieres AOC. Fitou AOC

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19
Q

What are typical max yields in Languedoc AOCs

A

45-50 HL/ha with some subzones at 40hl/ha (though in practice, due to low rainfall, average is 35hl/ha)

20
Q

What are the rules for Languedoc AOC

A

*principal varieties GSM
*min of 2 varieties, one must be principal
*no more than 80% of one variety
*Principal varieties must be min of 40% of blend (in combination)
*other varieties must not make up more than 30% of blend

21
Q

What are rules for Corbieres AOC

A

*At least 40% of final wine must be any one of the principal varieties (GSM and Carignan)
*Max yield for white, red and rose is 50hl/ha
*in sub-appellation Corbieres Boutenac OC 70% of the blend must be GM & Carignan

22
Q

How much has rose production increased

A

35% between 2010 and 2017

23
Q

Examples of high quality wines in Languedoc

A

Mas de Daumas Gassac. Chateau Puech-Haut

24
Q

What is dominant geographical feature of Roussillon

A

The Pyrenees with vineyards on foothill or slopes

25
Q

What percentage of production is by co-ops in Roussillon

A

75%

26
Q

Describe Roussillon’s climate

A

Warm Mediterranean. Windy. Moderate rainfall (500-600mm pa). High sunshine hours. Drought can be an issue

27
Q

What are most important grape varieties in Roussillon

A

GSM, Carginan (reds). Macabeau (white), Muscats (VDN)

28
Q

What is max yield for Cotes du Roussillon AOC

A

48hl/ha

29
Q

Requirements for Cotes du Roussillon AOC

A

Min 2 varieties - with no more than 80% of any one variety

30
Q

What style of wine would you expect from Collioure AOC

A

Dry, Full bodied reds made predominantly from GSM or whites from Grenache Gris. Typical yield is 20-25hl so very concentrated flavours.

31
Q

Name some super premium Roussillon wineries

A

Domaine Gauby, La Soula, Clos de Fees

32
Q

What style of wine is Provence known for?

A

Pale pink rose principally made from Grenache Noir Cinsault and Tibouren (90% of wine production is rose in Provence)

33
Q

Describe Provence’s climate

A

Warm Mediterranean with adequate rainfall moderated by cool Mistral (which can interrupt flowering and fruitset)

34
Q

When are grapes picked for Provencal Rose’s and why?

A

Picked earlier than for red wines to retain acidity. But if wines made by short maceration vigneron must ensure skins are ripe to avoid bitterness.

35
Q

what percentage of white grapes are allowed in Provence AOC and why?

A

Max 20% although typically less than 10%. Utilised to reduced alcohol levels, achieve paler colour and lend acidity.

36
Q

How are Provence AOC roses made and why?

A

Direct pressing to avoid maceration and lead to lighter colour
OR
Short maceration (less common)

37
Q

What techniques are used in Provence to limit oxidation and why?

A

Fruit is picked and chilled to 4 degrees to retain fruity aromas and flavours and preserve pale colour.
Bucher Vaslin have developed a press called Inertys which eliminates oxygen in press.

38
Q

What are ADVANTAGES of hand harvesting and whole bunches in production of rose wines?

A

*less stress on grapes especially when picked at 4am
*fruit can be sorted in vineyard
*whole bunch pressing extracts fewer phenolics
*more juice produced at lower pressure due to stems creating a channel for juice.

39
Q

What are DISADVANTAGES of hand harvesting and whole bunches in production of rose wines

A

*require large well trained picker teams, but increasingly there are labour shortages
*hand harvesting is time consuming and costly
*fewer bunches can be loaded into press at any one time therefore increasing time taken to press

40
Q

What are ADVANTAGES of hand harvesting and whole bunches in production of rose wines?

A

*faster and cheaper
*no large teams needed - therefore no labour issues
* can be picked at night for cooler temps
*shortest possible time between picking, refrigeration and pressing

41
Q

What are DISADVANTAGES of hand harvesting and whole bunches in production of rose wines?

A

*require up-to-date well maintained machinery and skilful staff
*whole bunch press not possible as shaking de-stems
*destemmed grapes need more pressure to extract juice (therefore more extraction of phenolics)

42
Q

What are fermentation temperatures for Provence AOC roses? and why?

A

14-18 degrees to preserve primary fruit and avoid banana aromas associated with cooler temperatures

43
Q

If wine is darker than desired what techniques will winemaker employ?

A

Fining. Agents to remove phenolics include casein and gelatine.

44
Q

Give example of producer that makes oak-aged premium rose?

A

Chateau d’Esclans

45
Q

Where are Provence roses sold?

A

58% France, 42% exported USA, UK and Netherlands

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