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French Wine Scholar - Micky > Unit 1: Foundations > Flashcards

Unit 1: Foundations Flashcards

1
Q

French Wine Law

A
  • Wine Fraud dates back thousands of years romans painted amphora with tar to replicate Piedmont’s Nebs
  • Classic French Wines have been blended discrimnately. Dur8 g the Middle Ages different regions (ie Bordeaux and Rhone) blended with Turkish and Spanish Wines. Wines were also sold in bulk= easy to fraud
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2
Q

1924- French Wine Law

A

Growers of CdP lead by Baron Pierre Le Roy De Boiseaumarie, President of Syndicate of CdP, decided to draw up region and set standards. Found out a year later Roquefort Cheese had appellation status.

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3
Q

1935- French Wine Law

A

Baron Le Roy helped create AOC system to guarantee authentic product. He founded Institut National of Appellations D’ Origine (INAO) with other presidents.

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4
Q

Appellation D’ Origine Contrôlée

A

Defined Area of Origin from which a specifically named (appellation) product can be created and labelled under strictly regulated (controlee) production methods.

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5
Q

2009- French Wine Law

A

EU sort to standardise the wine standard pyramids of different countries. Idea to make labels more uniform. However this may sadly added more unnecessary wording to labels.

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6
Q

Old French Law System

A

Vin De Table
Vin De Pays
VDQS
AOC

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7
Q

New French Wine Law System

A

Vins Sans IG (Wines Without Geographic Indication)
IGP (Former Vin De Pays)
AOC/ AOP

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8
Q

AOC/ AOP

A

Most restrictive of all quality designations.

- Wine has to: 
Come from a delimited area
Made using allowed grapes
Adhere to maximum yield
Abide by pruning harvesting and Winemaking
  • The highest tier. In reality does not mean better in quality than IGP or Vin Sans IG but can guarantee origin and attributes regarding style and regional quality.
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9
Q

Vin De Pays/ IGP (Country Wine/ Indication Geographique Protegee)- Protected Geographic Indication

A
  • 1979 Created more flexibility in grape growing/ Winemaking
  • 2009: EU mandated sweeping changes for this level. Called it IGP across the board. Production standards changed and certification needed through process. (Ie 150 Wines, tasted by local panels)
  • Middle tier of French standards, by the INAO
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10
Q

VDQS (Vin Delimite Qualite Superiere/ Delimited Wines with Superior Quality)

A
  • No longer exists
  • Between Vin De Pays and AOC
  • As with 2009 EU regs, members with this status were upgraded to AOC/ AOP, or downgraded to IGP
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11
Q

Vin De Table/ Vin Sans IG (Table Wines/ Wines without Geographic Indication)

A
  • No links to origin
  • This level allows mention of grape varieties and vintage on the label, these weren’t allowed under Vin De Table
  • Comes from anywhere in France and has no maximum yields
  • Wines are labeled Vin De France (NOT Vin Sans IG), designed for export
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12
Q

INAO (Institut National Des Appellations D’ Origine)

A
  • Policies protect wine and Spirits AOCs from wrongful marketing or misleading labeling (internally and externally)
  • Protects French Wines and other food stuffs
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13
Q

French Grape Varieties

A

Pinot, Savagnin and Gouais Blanc most commonly grown grapes in Nth East France during Middle Ages

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14
Q

Gouais Blanc

A
  • Also known as Weiser Heunish, Mother of French/ German varieties
  • Most evidence links it to Northeast France (Franche- Comte, Champagne- Ardenne, Lorraine, Alsace) and SthWSt Germany (Rheinland- Plafz, Baden- Württemberg)

Gouais Blanc x Pinot: Aligote, Auxerrois, Chard, Gamay Blanc, Gamay Noir, Melon, Romorantin, Sacy

Gouais Blanc x Chenin Blanc: Colombard

Gouais Blanc x Unknown: Furmint

Gouais x Various: Elbing, Blaufrankisch, Folle Blanche, Grolleau Noir, Jacquere, Menu Pineau (Arbois), Muscadelle, Riesling and St- Come

P/ N, P/ G and P/ Blanc have same genetic makeup (different phenotypes or expressions of genes) it’s impossible to determine which is connected, directly with Gouais

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15
Q

Savagnin

A
  • Ancient Grape, NthEast France/ SthWSt Germany
  • Might be a decendant from wild grape (hence Sauvage= Wild) or cross of Pinot and unknown, or a cross b/ ween two extinct varieities

Savagnin x Gouais Blanc: Petit Meslier and Aubin
Savagnin x Unknown (Extinct?): Sauv Blanc
Savagnin x Unknown: Chenin Blanc
Savagnin x Unknown: Petit Manseng (Parent of Gros Manseng)
Savagnin x Otherretichischweiss: Sylvaner
Savagnin x Unknown: Verdelho
Savagnin x St- Georger: Gruner Veltliner

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16
Q

Pinot

A
  • 2000 yrs old used to be called Morillon, Noirien and Averntat
  • 1000 clonal variations, including P/ Meunier, Pinot Gris and Pinot Blanc
  • Still to be determined it’s origins, but may be Jura. Genetics see Pinot- Savagnin Blanc kinship

Pinot x Gansfusser: Cesar

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17
Q

Aligote (Beaujolais, Bourgogne, Rhone)

A

Aromatic, high acid, medium body, Jasmine and Vanilla (Nose), Pinot x Gouais Blanc. Vigorous, early budding, early ripening, susceptible to rots and mildew

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18
Q

Altesse (L- R IGP, Savoie)

A

Ripens late, shy producer, resistant to rot, grape linked to Chasselas (native to Lake Geneva). Altesse might be indigenous to Savoie. Lively acid, Honey and Almond, full bodied, spicy aromatics

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19
Q

Arbane (Champagne)

A

Authorised, uncommon, native to the Aube (Department). Low yielding, early budding, mid to late ripening. Susceptible to Mildew. Full bodied, floral aromas.

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20
Q

Arbois (Loire Syn: Menu Pineau, Orbois)

A

Native to Loire. Most into Cheverny and IGP Wines (Blended with Sauvignon Blanc/ Chenin Blanc). Vigorous, low- acid juice. Used as a softening agent in blends. Kinship to Gouais.

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21
Q

Arrufac (Also Spelled Ruffiac or Arrufiat) SthWSt

A

Large clusters, small berries, native to Ardour River Valley, Bearn. Almost lost during Phylloxera presence remains Pacherenc Du Vic Bilth and Saint Mont. Prized for its aroma. Vigorous and late ripening.

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22
Q

Auxerrois Blanc (Alsace)

A

Neutral white, Auxerrois Blanc ripens to higher sugar and low acid levels. Used for white blends (Alsace). Pinot x Gouais Blanc cross and believed to originated in Alsace- Lorraine

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23
Q

Baroque/ Barroque (SthWSt)- White

A

Aromatic grape, might be indigenous to the Ardour River Valley (SthWSt). Vigorous, late ripening, ripens to high sugar. Planted mainly in Tursan AOC.

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24
Q

Blanqueron (Provence)- White

A

Blending grape grown near Nice. Used in Bellet AOC. Believed to be native to Alpes- Maritimes Department. Falling out of favour.

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25
Q

Bourboulenc (L-R syn; Malvoisie) L- R, Rhone, Provence

A

Vigorous, late ripening. High temps to ripen its clusters. Produces wines of moderate alcohol. High acidity. Aromas of citrus and smoke. Native to Vaucluse Department, portions of cultural Provence and Rhone Region.

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26
Q

Camaralet (SthWSt)- White

A

Links to Spanish Basque Country. Cultivated in Pyrenees- Atlantiques for centuries. Delivers wines of low alcohol. Hints of peach, honey, fennel cinnamon. Yields are low, Wines are oxidative.

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27
Q

Carignan Blanc (L-R IGP)- White

A

White mutation. Late ripening, high acid delivering wines of moderate alc with citrus undertones and herbs/ garrigue.

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28
Q

Chardonnay (Jura syn: Melon d’Arbois, Melon A Queue Rouge and Gamay Blanc, Loire syn: Auvernat Blanc, Bourgogne syn: Beaunois) Alsace, Jura, Savoie, Beaujolais, Bourgogne, Champagne, Loire, L- R, Rhone, Provence, Corsica IGP

A

Pinot x Gouais cross, indigenous to France. Prefers limestone or limestone rich marls. Early budding, early ripening and productive. Achieves high sugar and high extract levels, but runs the risk of being low acid. As a wine, displays primary fruit aromas of apple and citrus, secondary and tertiary aromas of butter, nuts, ginger, vanilla and nutmeg. Pale white to yellow gold.

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29
Q

Chasan (L-R IGP)- White

A

Palomino x Chardonnay, early budding, early ripening, like Chard (less acid). Prone to oxidise.

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30
Q

Chenin Blanc (Loire syn: Pineau De La Loire & Gros Pineau, SW Syn: Rouchelein) Bordeaux, L- R, Loire, SthWSt

A

Related to Savignin Blanc, direct match to Agudelo from a Spain. High vigour, quite adaptable to different climates. Cold hardy, resistant to wind and disease early budding, mid- ripening. High acid, high extract Wines. Made into sweet Wines because of botrytis and ability to retain acid. Can last for decades due to extract and acid.

Primary fruit: peach, quince, apricot, apple and pear
Secondary Aromas: Clotted Cream, Crewe fraiche, buttermilk
Tertiary Aromas: ripe grain, fresh straw, marzipan, toasted nuts.

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31
Q

Clairette Blanche (L-R, Provence, Rhone, SthWSt)

A

Extremely vigorous, thick skinned, late ripening, may have origins in Herault Department, Languedoc. Likes warm rocky, dry (Limestone) sites. Crafts wines of high alc, low acid, hints of apricot, apple, peach, fennel and lime. With aromas of acacia and hawthorn. Prone to oxidation.

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32
Q

Codivarta (Corsica)- White

A

Late-Ripening, good extract, moderate alc, mod to low acid

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33
Q

Corbu Blanc (SthWSt)- White

A

SthWSt France natures high sugar levels. Dry Wines and sweet. Aromatics of grape fruit, moderately acidic. Unrelated to Corbu Noir and Petit Corbu.

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34
Q

Folle Blanche (Loire Syn: Gros Plant) Bordeaux, Loire- White

A

Native to Cognac and Armagnac delicately flavoured, high acid wine with notes of citrus and green apple. Referred to as Picpoul in Armagnac. Not the same as Picpoul from Languedoc. Gouais Blanc a parent. Early budding, early ripening and productive.

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35
Q

Gewürztraminer (L-R Syn: Gewurztraminer Rose) Alsace, L- R IGP

A

Slightly pigmented, aromatic grape. Ripens with high sugar, high extract and low acid. Aromas of nutmeg, ginger, cardamon, allspice, sandalwood, mace, rose and lychee

Correctly spelled without the umlaut in Alsace

Aromatic version of the Savagnin Rose, pink skinned mutation of Savagnin Blanc (Non Aromatic version is Klevener)

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36
Q

Gouais Blanc (Champagne)

A

Mother of many French and German varieities. Grown in Champagne from 9- 16th Centuries

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37
Q

Grenache Blanc (L-R, Provence, Rhone)

A

Vigorous, mid season ripening. Produces full bodied wines with low acid and good extract. Displays green apple, pear and white flower aromatics. Prone to oxidise. Grenache Blanc, Gris, Noir share the same DNA fingerprint.

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38
Q

Gringet (Savoie)- White

A

Indigenous to Savoie. Cultivated from Cru village of L’Ayze (in Savoie)

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39
Q

Gros Manseng (L-R IGP, SthWSt)

A

Large berry off spring of Petit Manseng. Buds early and ripens late. High acid, high sugar grapes, that are accented by citrus and spice. Aromas less intense than Petit Manseng.

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40
Q

Jacquere (Savoie)- White

A

Prolific producer. Vigorous, productive, buds early, ripens late. Lightly perfumed, high acid. Hints of wildflower and citrus. Prefers gravel and limestone. 1/2 of Savoie planted to this. Gouais is a parent.

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41
Q

Klevener (De Heilgenstein) Alsace- White

A

Non aromatic clone of Savignin Rose.

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42
Q

Lauzet (SthWSt)- White

A

Vigorous, late- ripening, produces full- bodied, spicy wines, with bright acid. Native to Sth WST France

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43
Q

Len De L’el/ Loin De Loeil (SthWSt)- White

A

Len De l’el in Occitan means “far from sight” meaning bud. Long pediuncle, hangs from shoot. High alc, low acid, native to Galliac

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44
Q

Maccabeu (Spain: Macabeu, Viura) L-R, Rhone

A

Known as Viura in Rioja. Late to bud, late to ripen. Generous producer prone to rot. Moderately acidic, delicate notes of wildflower and bitter almond.

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45
Q

Marsanne (L-R, Provence Rhone)

A

Extremely vigorous hardy. Generous producer, ripens early. Warm, stony soils, well in less fertile sites. Aromas of Melon and honeysuckle, that become marzipan and hazelnut. Native to the Rhone.

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46
Q

Mauzac Blanc (Bordeaux, L-R, SthWst)- White

A

Late bidder, late ripener. Fairly aromatic, high acid with notes of bruised apple. Believed to be native to SthWSt France. Mauzac Blanc is not related to Mauzac Noir.

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47
Q

Mauzac Rose (L-R, SthWSt)- White

A

Genetic mutation from Mauzac Blanc. Different colour is all.

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48
Q

Melon De Bourgogne (Loire Syn: Muscadet) Beaujolais, Loire- White

A

Hails from Bourgogne. White wine accents of sea and citrus. Not related to Muscat. Hardy and frost resistant. Pinot x Gouais Blanc cross.

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49
Q

Merlot Blanc (Bordeaux)- White

A

Merlot x Folle Blanche cross. Not a colour mutation of merlot. Susceptible to frost and rot. Not prolific producer, wines devoid of colour and character.

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50
Q

Molette (Savoie)- White

A

High yielding, neutral, ripens high in sugar and acid. Incorporated into sparkling wine in Savoie, but is falling out of favour. Indigenous to Savoie.

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51
Q

Mondeuse Blanche (Savoie)- White

A

Not a colour mutation of Mondeuse Noir. Related to Mondeuse Noire. Mondeuse Blanche crossed with Dureza to make Syrah. Produces high alc, low acid white. Savoie Native.

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52
Q

Muscadelle (Bordeaux, SthWSt)- White

A

Native to Gironde/ Dordogne. Not related to Muscat. Flavour profile similar to Muscat. Buds late, ripens early, generous yield. Susceptible to powdery, rot and expresses grannies, accented by musky, floral character.

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53
Q

Muscat (Alsace, Corsica, L- R, Provence, Rhone- Muscat A Petit Grains Blanc)- White

A

Vibrant, aromatic whites, hints of raisin, honey, peach, apricot, mango, orange blossom and musk. Some debate whether the grape is of Greek or Italian heritage. Pink, red, black skinned mutations. Small berries, high sugar levels, high extract. Good acid.

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54
Q

Muscat (L- R- Muscat D’Alexandrie)

A

Not as delicate as MaPGB. Produces powerful Muscat with intense florals on the nose (Rose, jasmine) stonefruit and grape aromas.

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55
Q

Muscat (Alsace- Muscat Ottenel)

A

Actually Chasselas x Muscat d’Eisenstadt cross. Less acid/ less aroma than other Muscat’s. Early ripener. Makes it ideal for cooler climates.

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56
Q

Ondenc (Bordeaux, SthWSt)- White

A

Disappeared during Phylloxera. Still present in Gailliac. Perfumed sweet Wines. Raisinated on vine (paserillage). Early to bud, early to ripen. Tastes of Apple and honey. Kinship to Altesse.

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57
Q

Pascal (Provence)- White

A

Vigorous, low alcohol, neutral

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58
Q

Petit Courbet (SthWSt)- White

A

Usually blended with Courbu Blanc. Not sure if Petit Courbu/ Courbu Blanc are related.

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59
Q

Petit Manseng (L- R IGP, SthWSt)

A

Thick- skinned, loose bunch, ripens late. High sugar, good acids. Left to raisin to craft luscious sweet Wines. Ripe peaches, honey and cinnamon. Offspring of Savagnin (Gros Manseng, larger berried, thinner skinned, offspring of Petit Manseng, not clones).

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60
Q

Petit Meslier (Champagne)- White

A

Low yielding Gouais Blanc x Savagnin cross, authorised but uncommon grape grown in Champagne with good acid, floral perfume and a slight nut-skin bitterness.

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61
Q

Picardin (Provence, Rhone)- White

A

Neutral, musky aroma, moderate alc, moderate acid, native to Provence.

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62
Q

Pignerol (Provence)- White

A

Low yielding, tastes of banana and honey.

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63
Q

Pinot Blanc (Alsace Syn: Klevener, Pinot Vrai) Alsace, Bourgogne, Champagne, L-R IGP- White

A

Native to France. Early to Bud. Early to ripen. Small berried fruit. Fairly neutral, moderate acid, with hints of apple and almond.

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64
Q

Piquepoul Blanc (also spelled Picpoul) L- R, Provence, Rhone- White

A

Native to the department of Vaucluse. Shy producer, vulnerable to fungal disease. Prefers sand or marl, hot climate. Name means “lip stinger”, due to high acid. Aromatic, with moderate alc. green apple and citrus. Picpoul Blanc/ Gris/ Noir share same DNA fingerprint.

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65
Q

Raffiat (De Moncade) SthWSt- White

A

Fairly productive. Neutral whites. High alc. Bearn mainly planted. Off spring of Gouais Blanc.

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66
Q

Riesling (Alsace, L-R IGP)- White

A

Winter hardy, buds early, avoiding spring frosts. Aromatic, floral, spicy citrus. High sugar levels, high acid. Picks up resinous hints of pink nut or petrol.

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67
Q

Rolle (Italy: Vermentino) Corsica, L- R, Provence, Rhone- White

A

Italian, made its way to Sth of France and Corsica. Two styles:

  1. Lively, nervy and aromatic with florals, spicy and grapefruit.
  2. Fat, round with rich notes of apple, pear, apricot. Sweetgrass. Prefers the Coast.
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68
Q

Romorantin (Loire)- White

A

Buds early, productive, has trouble ripening. Optimal maturity, crafts good acid, citrusey Wines. Hints of honey and beeswax, or wines can be lean and austere. Grown in Cour- Cheverny. Pinot Teinturier x Gouais Blanc

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69
Q

Rousanne (Savoie: Bergeron) L- R, Provence, Rhone, Savoie- White

A

Moderate in vigour, mid- ripening, irregular yields. Sensitive to rot and powdery. Likes warm, stony, well drained soils, poor and arid hillsides or stony, silt- limestone soils. Elegant, complex, floral notes, high alc (14%). Moderate high acid. Honeysuckle, quince, apricot, acacia, peach. Age worthy. Linked to Marsanne (DNA). Native to Rhone.

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70
Q

Sacy (Loire Syn: Tressallier) Bourgogne, Loire- White

A

Pinot x Gouais used in production of Saint- Pourcain (whites) and Cremant in Bourgogne. High acid. Low alc. Pear.

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71
Q

Saint- Come (SW Syn; Rousselou) Sth WST- White

A

High acid, high alc. Susceptible to Botrytis. Used in Estaing AOC, dry whites.

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72
Q

Sauvignon Blanc (Bordeaux, Bourgogne, L-R IGP, Loire, Provence, SthWSt)- White

A

Vigorous, native to Loire, like cool/ sunny climates. Aromatic, unruly and productive vine. Kinship: Savagnin. Gunflint, herb, hay, gooseberry, lemongrass, grapefruit, pineapple, Melon, kiwi, pear, celery stick.

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73
Q

Savagnin Blanc (Jura, Savoie)- White

A

Native to NthEst France/ SthWSt Germany. High acid/ high alc. vin jaune. Parent of many modern varieties.

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74
Q

Savagnin Rose ( Alsace)- White

A

Pink skin mutation of S/ Blanc (Savagnin). Aromatic and non clones. Aromatic= Gewürztraminer, non aromatic= Savagnin Rose (Klevener De Heilgenstein, Alsace)

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75
Q

Semillon (Bordeaux, L- R IGP, Provence, SthWSt)- White

A

Extremely productive, thin skin, mid- late ripening, susceptible to Botrytis, native to Sauternes, moderate aroma, high alc, high extract, moderate to low acid, textural mouthfeel. Expresses pear, apricot, citrus, nut skin, more pronounced with age.

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76
Q

Spagnol (Provence Syn; Mayorquin) Provence- White

A

Old Mediterranean variety. Unknown origin, wine/ Table grape. Bellet AOC.

77
Q

Sylvaner (Also spelled; Silvaner) Alsace, L-R IGP- White

A

Native to EST Austria. Little aroma, ripens with high acid. Palate cleansing, easy drinking. Can gain complex minerality, milled Grain, root veggies. Savagnin Blanc x Osterreichish Weiss cross (which is an offspring of Gouais Blanc)

78
Q

Terret Blanc (L-R IGP, Provence)- White

A

Languedoc native, moderate acid/ alc, Terret Blanc, Gris now share DNA fingerprint with different phenotypes or outward expressions of those genes.

79
Q

Tourbat (Roussillon Syn; Malvoisie Du Roussillon) L- R- White

A

Ancient variety. High in extract, alc, acid. An aromatic blender. Brings exotic perfumes. Passionfruit, mango and tropical fruit. Prone to oxidise.

80
Q

Ugni Blanc (Italy; Trebbiano, Provence; Roussan) Bordeaux, Corsica, L- R IGP, Provence, Rhone, SthWSt- White

A

Late budding, late maturing. Vigourous, high- yielding. Good acid, delicate/ neutral Wines, subtle hints of citrus and almond.

81
Q

Veltliner (Savoie)- White

A

Native to Austria. High alc, white pepper and chlorophyll

82
Q

Viognier (L-R, Provence, Rhone)- White

A

Vigourous/ hardy. Thrives in poor, dry, stony soils. Buds early, susceptible to spring frosts. Aromatic, high in alc. Peach, apricot, nectarine, honey, musk, violets, white flowers.

83
Q

Alicante Bouschet (L-R IGP)- Red

A

Teintunier= grape with pigmented pulp. Short lived, productive, can produce high yields. Buds early. Ripens early (as early as August). Neutral, low acid, blends to add colour. International cross b/ ween Grenache x Petit Bouschet, 1855 by Henri Bouschet

84
Q

Abouriou (SthWSt)- Red

A

Vigourous, disease resistant, highly productive. Low acid, high tannin.

85
Q

Aspirin (Bouschet) L-R- Red

A

Gros Bouchet x Rivairenc Cross. Created by Henri Bouchet. Languedoc. Gives pigment to blends

86
Q

Barbaroux (Corsica, Provence)- Red

A

High pigment. Aromatic. Avg alc/ low acid. Fertile soils/ Warm Climates. Often mistaken for Barbarossa (Italian).

87
Q

Braque (Also spelled: Brachet) Provence- Red

A

Old Provencal grape. Bright Wines, lively acid. Strawberry fruit, delicate perfume. Light in pigment. Home is Bellet AOC.

88
Q

Cabernet France (Loire Syn: Breton, Sw Syn; Bouchy) Bordeaux, L- R, Loire, SthWSt- Red

A

Spanish Basque Country. Buds early, means susceptible to Spring Frost. Poor berry set if the weather is windy/ cool/ rainy/ damp. Ripens early, often harvested prior to autumn rains. Moderate tannin/ pigment/ acid. Tea, tree bark, forest floor, Moss, herb, cocoa, violet, strawberry, cranberry, mulberry.

89
Q

Cabernet Sauvignon (Bordeaux, Corsica IGP, L- R, Loire, Provence, SthWSt)- Red

A

Late ripening. Warm soils (gravel and sand). Low growing season. High acid, high pigment, high tannin, moderate alc. Flavours of black cherry, black or red currant, lilac, tobacco/ cigar box, graphite, cedar, cocoa, tea, chocolate, herb. Cabernet Franc x Sauv Blanc, prior to 18th Century.

90
Q

Calitor (Provence, Rhone)- Red

A

Productive, no longer cultivated. Black- skinned, light bodied, low alc, low pigment. In Rose blends, today. Native Sth France.

91
Q

Carignan (Corsica, L- R, Provence, Rhone)- Red

A

Vigourous, abundant crop. Late budding, late ripening, drought/ wind resistant. Low vigour sites (ie warm, dry, hilsides). Well structured, tannic Wines with good acid and colour. Carbonic Maceration, light red, heady aromatics. Native to Spain= Carinena/ Mazuelo

92
Q

Carmenere (Bordeaux, L- R IGP)- Red

A

Rich, velvety, red with an indescribable melange of Indian spice. Susceptible to coulure, fell out of flavour in late 1800s native to Bordeaux. Likes: Warmer/ Drier Climates. Cross b/ween Cabernet Franc and Gros Cabernet (no longer grown in Gironde).

93
Q

Cesar (Bourgogne)- Red

A

Pinot x Gansfusser cross. Native b/ween Yonne and Rheinland- Pfalz. Vulnerable to frost, inconsistent producer crafting rustic, tannic, spicy red. Generous alcohol. Yonne Department, blended with p/ Noir in Irancy AOC.

94
Q

Chenanson Noir (L-R IGP)- Red

A

Grenache x Jurancon Noire cross, Montpellier, 1958. Black skinned, productive. Like Grenache with more colour.

95
Q

Cinsault (Corsica, L- R, Provence, Rhone, SthWSt)- Red

A

Also spelled Cinsault. Vigourous, drought- wind resistant. Needs high temps. Moderate to low pigment, low acid, low tannin. Red fruit aromas. Often used for Rose, through sai gene. Native to Sth France.

96
Q

Clairette Rose (L-R IGP, Provence, Rhone)- Red

A

Pink- skinned, Clairette blanche version.

97
Q

Counties (Rhone Syn: Moustadier) Provence, Rhone- Red

A

Not widely planted anymore. Late budder, loves areas prone to Spring frost. Surviving frost, prolific producer. Contributes fruit spice, acid, red blend, little tannin or pigment. Believed to have originated in Sth France.

98
Q

Corbu Noir (SthWSt)- France

A

Not related to Corbu Blanc. It is late ripening, not productive. Light bodied, lightly pigmented reds with lots of tannin.

99
Q

Duras (SthWSt)- Red

A

Ancient grape, but popular, despite affinity to oidium and black rot. Fruity reds, high acid, pigment and alcohol. Large clusters, small berries. Buds early which means it is vulnerable to Spring frost. Gailliac, along banks of Tarn.

100
Q

Fer Servadou (Sw Syn: Braucol, Mansa/ Mansois, Pinenc) L- R, SthWSt- Red

A

Mid to late ripening, similar in taste and structure to Cab Franc. Originated in Basque Country. Hardy vine delivering well- structured Wines with tannin, pigment and acidity.

101
Q

Folle Noire/ Fuella Nera (Provence)- Red

A

Folle Noire is a synonym for Fuella Nera, of Alpes- Martinees and Juracon Noire of the Pyranees- Atlantiques Department. Two distinct grape varieties though. Fuella is thought to start in Bellet. Red skinned, contributes tannin, pigment, lots of fruit; never vinified alone.

102
Q

Fromenteau (Champagne)- Red

A

1 of 2 principal grapes in Champ from 9th to 16th Century. Grey- pink skin. Middle Ages= Savagnin and Pinot Gris.

103
Q

Gamay Noir a Jus Blanc (Beaujolais, Bourgogne, L- R IGP, Loire, Rhone, Savoie, SthWSt)- Red

A

Black Gamay with White Juice. Cross of Gouais Blanc and a Pinot. Native to Bourgogne. Thin skinned, low tannin, low pigments, high acid. Vibrant red berry, such as cranberry, raspberry, strawberry, aromas of Rose, iris and violet. Carries subtle hard candy and crafts a wine light to medium- bodied. Bright purple pigments. Usually carbonic Maceration.

104
Q

Gamay Saint- Romain (Loire)- Red

A

Dominates plantings of the upper- Loire AOCs of a Côte Ronnaise, Côte Du Forez. Takes name from Saint- Romain - La- Motte, Roanne plain. 4 times as vigourous as P/ Noir, large clusters of high acid juice.

105
Q

Gouais Noir (Champagne)- Red

A

Black skinned variant of Gouais Blanc: one of these traditional varieities grown in Champagne during 9- 16th Century. Disappeared in the 19th Century.

106
Q

Grenache Noir (Corsica, L-R, Provence, Rhone)- Red

A

Vigourous/ Productive. Wild and Drought resistant. High alcohol wine, moderate acid, pigment and tannin. Strawberry, wild cherry, prune fruit, dash of licorice, spice. Prone to oxidation. Thought to be Spanish, but may have originated in Sardinia. Gris/ Blanc/ Noir share DNA.

107
Q

Grenache Gris (L-R, Rhone)- Red

A

Dry/ sweet wines and small quantities of rose. Rich, rounded, with profound minerality. Stonefruit, flavours, moderate to low acid, high alcohol (14%), lanolin like complexity. Like all Grenache, prone to oxidise.

108
Q

Grolleau (Loire Syn: Groslot) Loire- Red

A

Indigenous to Loire, off spring of Gouais. Largely for Rose, but also used for Cremant. Produces low alcohol, high acid Wines.

109
Q

Grolleau Gris (Loire)- Red

A

Lighter- skinned version of Grolleau. Used for Rose/ Cremant Production.

110
Q

Jurancon Noir (SthWSt)- Red

A

Folle Blanche x Cot cross. Wines of modest colour and alcohol.

111
Q

Llandoner Pelut (L- R)- Red

A

Hairy- leafed mutation of Grenache Noir. Ripens with less sugar, high acid, pigment. Considered seperate, but still a member of the Grenache family. Spelled Llandoner Pelud (Catalan), Llendoner Pelut (French), Llandoner- Pelut (Roussillon)

112
Q

Malbec (Loire Syn; Cot, Bordeaux Syn: Cot, Noir De Pressac, Cahors Syn; Auxerrois) Bordeaux, L-R, Loire, SthWSt- Red

A

Believed to have originated in Quercy, SthWSt France. Prureland x Magdeline Noire des Charentes Cross. BlackBerry/ Plum/ Prune fruit, low acid, supple yet ample tannins. Colure, which means fruit is dropped during spring. Limestone soils.

113
Q

Manseng Noir (SthWSt)- Red

A

Basque Country. Not related to Gros or Petit. High acid, tannin, pigment.

114
Q

Marselan (L- R IGP)- Red

A

Can sauv x Grenache Cross. Montpellier, late ripening grape variety. Small berries, thick skin. Rich in tannin, pigment, aroma.

115
Q

Merille (Sw Syn; Pergigold)- Red

A

Light reds, used for blends. Little planted.

116
Q

Merlot (Noir) Bordeaux, Corsica IGP, L- R, SthWSt- Red

A

Magdeline Noire Des Charentes x Cabernet Franc. Native to Bordeaux. Early ripening. Cold soils clay. Moderate tannin, overate pigment, moderate to low acid, high alc. Blueberry, cherry, plum, sweet cigar box, coffee, spice, cocoa. BlackBerry= Merle. Not related to Merlot Blanc.

117
Q

Mondeuse Noire (L-R IGP, Savoie)- Red

A

Better performance on different soil. Less fertile= yields are controlled naturally and fruit delivers, high in colour, acid alc, and extract, ample tannins. More fertile= high yields, over producing, struggles to ripen, astringent, thin and tart. Sunshine needed for grape to reach its potential. Black cherry fruit, white pepper, spice, deeply pigmented and tannic. Area encompassing Isère, Drome, Hautes-Alpes. Kinship with Mondeuse Blanche, they aren’t colour Varietals of one another.

118
Q

Morrastel (Spain; Graciano) L- R IGP- Red

A

Late to bud, late to ripen, small- berries, high sugars, high acid. Vigorous as a vine, yields are low. Drought resistant, performs best on limestone/ clay. Not deeply pigmented, savoury meaty notes to a blend. Native to Spain.

119
Q

Mourvèdre (Spain; Monastrell/ Mataro) Corsica, L-R, Provence, Rhone- Red

A

Late ripening, significant warmth/ light to mature. Best near Mediterranean. Densely pigmented, high levels of alcohol, tannin, acid. Youth= herbs, ripe plum, strawberry fruit, subtle meaty undercurrent. Age= leather, Truffles. Native to Spain.

120
Q

Mouyssagues (SthWSt)- Red

A

Vigourous, early ripening grapes astringent reds, SthWSt France.

121
Q

Muscardin (Rhône)- Red

A

Indigenous to Vaucluse Department, Rhone. Red blends, acidity and lift. Floral.

122
Q

Muscat A Petit Grains Rouge (L-R IGP)- Red

A

Red- skinned, Muscat family, pigmented wine intense grapey aromas.

123
Q

Muscat De Hamburg/ Hamburg (L-R)- Red

A

Black skinned, Muscat family, lightly pigmented, delicate Muscat aromas. Also grown as Table grape.

124
Q

Negrette (Sw Syn; Petit Noir) L-R IGP, Loire, SthWSt- Red

A

Disappearing due to colure issues, oidium/ powdery mildew. Supple, fragrant, deeply, pigmented Wines, low to moderate tannin and acid. On palate: hints of blackcurrent, licorice. Long cultivated in SthWSt France. Origins Unknown.

125
Q

Nielluccio (Italy: Sangiovese) Corsica, L-R IGP- Red

A

Low acid, low extract, moderate alc. Tannin, can be astringent in nature. Prone to oxidise known for earthy character, like baked terra cotta, dried orange peel.

126
Q

Persan (Savoie)- Red

A

Decline due to early budding and succumbs to spring frost. Quite susceptible to Mildew. Hard to grow, but produces subtle, ample tannin, dense raspberry fruit, tangy acid, ethereal violet aromas.

127
Q

Petit Verdot (Bordeaux, L- R IGP)- Red

A

Tannic highly pigmented, high in alc. aromatic. Peppery, spicy. Was hard to create yields, now with global warming, better ripening. Prefers warm soils, gravel and sand. Native to Gironde/ Pyrenees- Atlantiques. Shape and structure means it might be descended from wild vines.

128
Q

Pineau D’ Aunis (Loire)- Red

A

Native to Loire, fell out of favour due to short life span. Can produce quality if on limestone. Used mainly for blending.

129
Q

Pinot Gris (Alsace Syn: Formerly Tokay D’Alsace; Bourgogne Syn: Pinot Beurot, Loire Syn: Malvoisie) Alsace, Beaujolais, L-R IGP, Loire- Red

A

Easy to bud, early to ripen. High extract, high sugar levels, moderate to low acid. Two distinct styles: Cropped at high levels, relative neutral, light- bodied wine, medium acid. Crop levels low, wine takes on richness, opulence, high viscosity, cross b/ween Viognier/ Gewurz. Apple, pear, honey, dried fruits. Smoke, beeswax and mushrooms.

130
Q

Pinot Liebault (Bourgogne)- Red

A

High- quality genetic variation of P/ Noir with dependable yields.

131
Q

Pinot Meunier (Loire Syn: Gris Meunier/ Meunier Noir) Champagne, Loire- Red

A

Frost/ freeze resistant. Good acid, good fruit. Millers Pinot= looks like dusted with flour. Mutation of p/ Noir.

132
Q

Pinot Noir (Loire Syn: Auvernat Noir) Alsace, Beaujolais, Bourgogne, Champagne, Corsica IGP, Jura, L- R, Loire, Rhone, Savoie, SthWSt- Red

A

Aromatic, good acid, moderate tannin, light in colour. Pinot= Latin, pineau, pine cone. Early budding, susceptible to spring frost, ripens early, often harvested prior to Autumn rains. Finicky in regard to site, hard to grow. Cool climate, limestone, mark. Cherry/ Strawberry, secondary and tertiary aromas of earth, leather, violets, Clove, cinnamon, sandalwood, smoke, truffles. Noir, Gris, Blanc share genetic footprint.

133
Q

Piquepoul Noir (L-R, Rhone) Also Spelt Picpoul- Red

A

Ancient grape, native to Vaucluse, Rhone. Lightly pigmented, aromatic wine, good alcohol levels. Picpoul Gris (rarely seen) and Picpoul Blanc (widely planted). All share DNA blueprint.

134
Q

Portan (L- R IGP)- Red

A

Early ripening, vigourous grape variety. Fruit driven, good colour, moderate tannin, high alc. Grenache Noir x Blue Portuguiese Cross. Created in 1958.

135
Q

Poulsard (Jura Syn: Ploussard) Jura- Red

A

Buds early, subject to colure. Thin skinned, highly pigmented. Tends to oxidise and picks up a salmon hue. Can be made into Vin Gris. Flavours/ Aromas, red currants, wild strawberries, smoke.

136
Q

Prunelard/ Prunelart (SthWSt)- Red

A

Ancient grape, father of Malbec. Garonne/ Tarn River Valley. Low yielding. Resurgance since 2008, due to colour, structure and spice.

137
Q

Savagnin Gris (L- R IGP, Loire)- Red

A

Pink- thick skinned, low yielding, less aromatic (than Savy B), high alc, lively acid.

138
Q

Sciaccarello (Italy; Mammollo) Corsica- Red

A

Tuscan, lightly pigmented. Red and rose. Bright acid, generous alc. spicy, red fruit aromas, flavours.

139
Q

Syrah (Corsica, L- R, Provence, Rhone, SthWSt)- Red

A

Densely pigmented, tannic, moderate alc, acid. Raspberry, blackcurrent, cherry, plum, distinctive accents of white pepper, sun- dried tomatoes, herbs, cocoa. Can display leathery, Gamey, barny and notes due to Syrah’s reductive nature (doesn’t bond with Oyxgen easily). Mondeuse Blanche x Dureza cross, native to Rhone- Alpes Department.

140
Q

Tannât (SthWSt)- Red

A

Deeply, pigmented, acidic, tannic. Full bodied, raspberry. Ripens late due to high sugar. Native to SthWSt France.

141
Q

Tempranillo (L- R IGP)- Red

A

Native to Spain. Not a fruit driven variety, delivering earthy leathery notes with some spice. Thick skinned, deep coloured, moderate acid, alc, tannin.

142
Q

Terret Noir (L- R, Provence, Rhone)- Red

A

Vigourous, productive. Buds late, high- acid, crafts tart wines with bold aromatics. Terret Noir, Gris and Blanc.

143
Q

Tibouren (Italy; Rossess Di Dolceacqua) Provence- Red

A

Delicate, elegant, aromatic, Wines of exotic fruit aromas. Generous fruit flavours. Good length. Oxidises quickly.

144
Q

Tressot (Bourgogne)- Red

A

Buds late, ripens due to high sugar. Structured for age, doesn’t take well to grafting process. All but disappeared. Used to be blended with Pinot Noir and Cesar. Native to Yvonne Department. Cross of Duras x Petit Verdot.

145
Q

Trousseau (Jura)- Red

A

Appeared in Jura in the 18th Century. Indigenous to Franche- Comte. Late- ripening Grape. Needs sun and requires fairly warm, gravel, shale soils. Produces deeply tannic, pigmented reds. Flavours of strawberry, raspberry, nutmeg.

146
Q

Vaccarese (Rhone Syn; Brun Argenté, Carmarese) Rhone- Red

A

Indigenous to Sthern Rhone. Similar to Syrah in pepper and tannin.

147
Q

Grapevine- Viticulture

A
  • Thrives in 30 and 50 degrees, Nth/ Sth of latitude (Champagne 49- 49.5, Corsica 41)
  • Needs three nutrient needs: Nitrogen, Phosphourous, Potassium (6 minor nutrients: boron, copper, iron, magnesium, manganese, zinc)
  • Nitrogen is needed to complete ferment, help indigenous yeasts multiply
  • Lacking nitrogen amino acids break down, meaning sulfur is released
148
Q

The Vineyard Year- France

A

December- March
Grapevine branches removed from vine rows. Burned or ground. Waste given to v/yard.

March
Bud break. Shoot growth. Removal of earth around base of grapevines.

May
Flowering/ Berry set: Flower to grape

July
Leaf pulling. Green harvest.

August
Verasion. Grapevine stops, focus on fruit. Berries, change colour soften, sugars increase, acid decreases.

September- October
Clusters ripen, mature.

October
Harvest, Fertilize, Hills up the vine (cover lower trunk with soil). Some v/yards are harvested as late as Dec.

November
Leaf fall. Prepare for winter pruning.

149
Q

Ripening- Viticulture

A
  • Maturity 110- 140 days after flowering (warm areas), 190- 220 days (cool)
  • Verasion is a way to check maturity
  • Grapes are described as early to late ripening relative to the harvest date of Chasselas (early 8- 10 days before Chasselas, mid 12-15 days, late 20-30 days).
150
Q

River Effect- Viticulture

A

Water of rivers have moderating effect. Helps to prevent spring frosts (bud break issues) and fall frosts (leaf fall)

151
Q

Vineyard Pests/ Plagues- Viticulture

A

1492 transfer of vines between Europe and Americas, but 1800s pest started to emerge. Maybe steamship and speedy transfer increased spread.

152
Q

Phylloxera

A
  • Est USA, kills grapevine, attacking roots. Saliva creates galls or knots of cell growth. Vitis Vinifera cannot heal over vine wounds, hence infection. Grafting= remedy.
  • Effect: replanting of rows. Prior to this vines were propagated by “layering” (marcottage or provignage). The shoot was laid down, bud was buried, so a new vine would spring forth. Meant no order to v/yard (en foul or in a crowd).
  • Secondly, many v/yards planted with different varieties and fermented together. Each grape has different harvest window, growers picked under ripe or perfect, or over ripe. Replanting meant varieties could be better planted for harvest window.
  • Third, vignerons were forced to choose grape varieties wiser, due to some rootstocks not taking to varieties
153
Q

Powdery Mildew (Oidium)

A

Indigenous fungus to Nth USA. Thick white filaments. If an outbreak occurs before flowering, yields are reduced. Grapes don’t get full pigment or grow to maximum size. Fruit have off flavours.

154
Q

Downy Mildew (Peronospera)

A
  • Nth American fungus, loves warm humid weather. Attaks leaves, stems, with oil spots, then white cotton filaments. Vines lose leaves, can delay ripening or prevent ripening altogether
  • Bordeaux Mixture, created by Jura born botanist (Uni of Bordeaux). Alexis Millardet and Jules Emile Planchon). Copper Sulphate. They also invented the grafting technique for phylloxera.
155
Q

Botrytis Cinerea

A
  • Positive and negative.
  • Positive: Noble rot (Pourriture Noble), tight clustered grape varieties, high in sugar. Penetrates grape skin, desiccates the berry, concentrates the sugars and other flavour compounds. Produces honeyed desert wines. Cool moist mornings, warm dry arvos.
  • Grey rot: Caused when conditions for Botrytis stay cool and moist for two prolonged a period. Results in off flavours or partial/ total crop loss.
  • Coulure: Poor fruit set; cloudy, cold, wet weather. Lack of carbohydrates within the vine causes the stems to shrivel and shed nascent berries, decreasing crop loads. Merlot and Malbec most vulnerable. Sometimes over vigorous sites can experience coulure
156
Q

Palissage

A

Trellis

157
Q

Tailler

A

To Prune

158
Q

Debourrement

A

Bud Break

159
Q

Florasian

A

Flowering

160
Q

Ebourgeonnage

A

Bud trimming

161
Q

Epmprage

A

Desuckering

162
Q

Dechausser

A

Removal of hilled up earth at base of grape vine

163
Q

La vigne

A

Vine

164
Q

Marcottage/ Provignage

A

Layering

165
Q

Novaison

A

Berry Set

166
Q

Aoutement

A

Stopping of veggie growth

167
Q

Verasion

A

Point at which berries change colour and soften; signals onset of ripening

168
Q

Bans De Vendanges

A

Start date of harvest decreed by the Prefect of the Gironde.

169
Q

Vineyard Management

A
  • Vine spacing (800- 1600 vines per acre or 2000- 4000 vines per hectare) happen on/ and with little soil moisture or on fertile sites. When water is scarce vines are wide apart. Very vigorous sites need similar spacing.
  • Moderately dense plantings (2000- 2400 vines per acres/ 5000- 6000 vines per hectare) moderate in vigour, water available.
170
Q

Cordon Simple/ Double

A

Pruned to one or two lateral cordon arms that are tied to a support wire. 5-7 buds (lower buds are removed.

171
Q

Eventail

A

Vine is spread out like a fan on the trellis. 4-5 short canes with 5-6 buds on each.

172
Q

Gobelet

A

Low to Ground no trellising used. 5-6 short spurs, form a bowl shape around trunk. Windy areas.

173
Q

Guyot

A

Vine pruned to one long temp cane, horizontally, diagonally, vertically or in a arch. 6-10 buds. A renewal spur (2 buds), forms shoots, this replaces existing canes. Double guyot: two long temp canes in opposing directions, lifts vine height off the ground, puts fruit zone at a height that is less demanding during harvest.

174
Q

Tradition and Trends- Viticulture

A
  • Cover crops are newly used to prevent soil erosion
  • Mechanisation due to manual labour’s expense. Manual harvesting still mandated for sweet wine appellations (and sparkling).
  • Agro chemical use and even copper sulphate at all time lows. Copper sulphate over use has resulted in toxic accumulation of copper in the soil, loss of aromatic precursors in Sauv Blanc, and browning/ haze and off aromas in the must/ wine
  • Oak is being used in areas not traditionally known for it (ie Rhone/ Chablis)
  • Chaptilisation/ Sulfur Dioxide use is down. Improvised winery cleanliness.
  • Some varietal labelling coming in
175
Q

White Winemaking- FWS

A
  1. Harvest/ Pressing
    - Whole Cluster preferred, prevents particulate matter from building up
    - Gentle handling preserves aromas/ wines with more character
  2. SO2 Might be added
    - Prevents spoilage/ browning/ oxidation
    - Breaks down Pectin (sticky, binding substance in the juice)
  3. Debourbage/ Juice Settling
    - Must is chilled and left for 12-24 hrs to settle
    - Particulates left to settle out. These contribute bitter flavours if left in must
  4. Acid/ Sugar Adujustments B4 Ferment
    - Acidified (more acid), Chaptalised (lacks sugar). Cannot both be done to the same vat
    - Chaptalisation, all sugar added must be fermented to alcohol, no r/s remaining
  5. Moved to vats
    - Concrete, stainless, oak. Ferment takes place. 16- 20 degrees celcius (60-68 degrees F)

Stuck Ferment: Stops before all sugars turn to alcohol. Can happen when grapes have chemical residue. Due to temps today more likely due to high sugar levels.

  1. Racking/ SO2 Addition
    - Several racks for wine to fall bright
    - SO2 adjusted to prevent browning, off flavours or MLF
  2. MLF/ Sur Lie Aging
    - MLF bacteria driven, makes the wine softer
    - As wine is allowed to rest sur lie, mango- proteins released leading to a fatter wine
    - Battonage is used (sometimes) for more rounder flavours (ie Butterscotch, toffee)
  3. Blending
    - Some components added prior to blending
  4. Clarification
    - Most solids are clarified by racking
    - However sometimes centrifuging, filtering or fining used
    - Centrifuging/ Filtering more rigorous. Can take out bacteria and good stuff
    - Fining uses positive and negative charged particles
  5. Cold Stabilised
    - Gets rid of tartrates, stops happening in the marketplace
176
Q

Fining Agents

A

Bentonite (clay): Bonds with Proteins
Gelatin: Bonds with tannin
Egg White: Bonds with Tannin
Casein: Bonds with tannin and acid

177
Q

Semi Sweet and Sweet Wine Production

A
  • Botrytis must= heavy, honeyed sweet wine
  • Ferment done until yeasts are dead but r/s is high, no MLF
  • Liquoreux= sweet or desert wines in France
  • Semi Sweet= moelleux
178
Q

Liquoreux

A

Alsace: Selection de Grains Nobles
Bordeaux: Sauternes, Basra, Cerons, Cadillac, Loupiac, Sainte- Croix- du- Mont
Loire: Bonnezeaux, Coteaux de l’Aubance, Coteaux du Layon, Coteaux du Layon + Village, Coteaux de Saumur, Chaume, Quarts de Chaume, Anjou- Coteaux de la Loire
SthWst: Cotes de Montavel, Haut- Montavel, Jurancon, Monbazillac, Paherenc du Vic- Bilh, Rosette, Saussignac

179
Q

Moelleux

A

Alsace: Vendanges Tardives
Bordeaux: Graves Superieres, Bordeaux Haut- Benause, Sanite- Foy- Bordeaux, Graves de Vayres, Premiers Cotes de Bordeaux, Cotes de Bordeaux- Saint- Macaire, Frances- Cotes de Bordeaux
Loire: Savenniers, Anjou Blanc, Coteaux de Saumur, Montlouis- Sur- Loire, Vouvray
SthWst: Cotes de Bergerac, Cotes de Duras, Cotes de Montravel, Cailliac, Haut- Montavel, Jurancon, Paherenc du Vic- Bilh, Rosette

180
Q

Vin Doux Naturel Production

A
  • Wine made by outage (arresting fermentation by adding neutral grape spirit)
  • Kills yeast, leaks considerable, residual sugar
  • 5-10% alc per volume is added
    VDNs used in:
    Rhone: Rasteau, Muscat de Beaumes de Venise
    Languedoc: Muscat de Frontignan, Muscat du Lunel, Muscat de Minerval, Muscat de Saint- Jean de Minervois
    Roussillon: Riversaltes, Muscat de Rivesaltes, Maury, Banyuls, Banyuls Grand Cru
181
Q

How many production types are there for Rose?

A

3

182
Q

Rose de Presse (Direct Press)- Rose Production

A
  • Grapes pressed directly after being picked. Juice and skins in contact for 1-4 hours (better extraction of colour)
  • Fermented like a white wine 14-18 degrees c (57- 65 degrees f). Spends a couple of months in tank
  • Traditional in Provence. Not related to red wine, all bout top quality rose
183
Q

Rose de Saignee (“bleeding method”)- Rose Production

A
  • Crushed like a red wine
  • Slurry of skins, pulp and juice is tanked allowed to macerate for 8-24 hours at 60- 68 degrees f (16-20 degrees c). After this some pink juice is bled from tank to be fermented into rose
  • Liquid left behind tank, higher skin to juice ratio (because of bleeding), will ferment in contact with skins, produces dense pigmented/ concentrated red wines.
  • Two different wines being made from the same, batch of grapes
  • Deeper in colour, fuller bodied, tannic, less aromatic, more skin contact the reason for this
184
Q

Cuvasion Rapid (“rapid soak”)- Rose Production

A

Crushing grapes the allowing an aqueous extraction at 25- 28 degrees celsius (77-82 degrees f)

185
Q

Variations of Rose Production

A
  • Can do a cold soak (46- 53 degree f) 8-12 degrees celsius, before warming the juice for ferment
186
Q

Sparkling Wine Production

A
  • Methode Trad/ Methode Champ: Picked by hand, still wine created wine blended with others to create a cuvee
  • Cuvee bottled with a little yeast/ sugar to initiate a second ferment= Captures bubbles, takes place in the same bottle at first ferment
  • Different sparkling types (Champ, Crement, Mousseaux, Pettilant) allowed by the method above:

Champagne: 6 atmospheres of press. NV= 15 months in cellar (12 mths must be on lees). Vintage: 3 yrs in cellar

Crement: 9 mths raging, bottle raging before release, requirements vary from AOC to AOC. Same amount of pressure

Mousseaux: Less demanding production standards, cheaper production. Do have an ageing requirement. Means frothier or bubblier.

Pettillant: Means fizzy. 1.25 atms of pressure.

187
Q

Red Wine Production

A
  1. Sorted (optional), Crushed, Destemmed
    - Stems absorb sugars and acids (helps lower both). Green stems impart green flavour, ripe stems, pepper and complexity
    - Stems not used as much anymore, however some producers still add a hand full
  2. Must undergoes cold soak (Maybe)
    - Can be for 6 days, extracts fruit aromas without tannin
  3. Alcoholic Ferment
    - Can occur naturally
    - Warm (77-82 degrees f/ 24- 27.5 c), 1 to 3 wks, dependant on grape/ concentration of must/ style of wine
    - Techniques for colour extraction:
    Pigage (Punch down): Cap is pushed down gentlest form used for thin skinned varieties (P/Noir or Grenache), low levels of extraction

Remontage (Pump- Over): A hose is attached to a valve at bottom of tank, pumped back over, extraction varied by amount/ time done. Beginning of ferment done 4 times, towards end once a day. Thicker skins.

Delestage (Rack and Return): Empties fermented juices into another tank, then returns it again. Most comprehensive live of extraction. Alcohol (good solvent) pulls pigment and tannin from the skins and into the solution. Longer the maceration= more colour/ structure/ flavour

  1. Liquid takes from solids
    - Free run juice (vin de goutte), run off into tank/ barrel
    - Skins transferred to press, creates Vin de Press. Kept seperate and blended if winemaker desires
  2. MLF
    - Softens acidity
    - Almost all reds undergo malo- lactic
  3. Racking
    - SO2 may be added
    - Racked off lees. Stabilised with SO2. Racked several times for clarity raging varies on wine style
  4. Blending
    - Done either before or after-raging
  5. Clarified (Heat and Cold)
    - Tank or barrel, cold stabilised natural, heat stabilised through fining
188
Q

Semi Carbonic Maceration

A
  1. Clusters placed in tank: No pressing etc. Weight of Grapes makes grapes burst. Wild yeasts transform into alcohol. Creates anerobic environment. Creates strange enzymic/ biochemical ferment. Small amount of magic acid is converted to ethanol, aromas of bananas, candy, pears, raspberry, cranberry.
  2. Free Run, Racked off; grapes are pressed
    Free run portion (trad ferment) press wine is that which has undergone enzymatic, intra berry ferment. This is why it is called semi carbonic, some undergoes intra cellular ferment.
  3. Free Run/ Press Juice are blended
    Enzymatic portion still contains a lot of grape sugars.
  4. Wine undergoes ferment
    - No skins/ help of yeast
    - Produces soft, light, fruit forward, less tannin than trad. red wines with extensive maceration
  5. New Wine MLF
    Acid conversion softens wine
  6. Racked off
    Aged in oak, concrete, stainless steel
  7. Sulfur Dioxide Added
    Clarified and heat/ Cold stabilised
189
Q

Carbonic Maceration is practiced in……

A
  • Beaujolais: Gamay
  • Rousillon and Langduedoc: Carignan
  • Gailliac: Gamay
  • Touraine: Gamay

French Wine Scholar - Micky (14 decks)

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