France Flashcards

Question

St Emilion Grand Cru Classification ?

Answer 1

🥀 Saint-Émilion Grand Cru AOC This is an appellation (AOC) within the broader Saint-Émilion area. Any producer who meets the stricter production rules (lower yields, longer aging, higher alcohol) than basic Saint-Émilion AOC can label their wine as “Saint-Émilion Grand Cru”. This is not a ranking or quality hierarchy, just a different appellation with slightly stricter rules. There are hundreds of estates making Saint-Émilion Grand Cru AOC wines. 🏅 Saint-Émilion Classification (created in 1955) This is a ranking system of certain châteaux within the Saint-Émilion Grand Cru AOC. It is revised about every 10 years (last updated in 2022). Estates are evaluated on: terroir vineyard & cellar practices reputation and commercial success blind tasting of at least 10 vintages The hierarchy has two main levels: Premier Grand Cru Classé (further split into A and B) Grand Cru Classé Only a small number of the many Saint-Émilion Grand Cru producers are admitted to this classification. ✅ Summary: Saint-Émilion Grand Cru AOC = an appellation (any producer meeting its rules can use it). Saint-Émilion Grand Cru Classé (Classification) = a ranking (only select châteaux are included).

Answer 2

- 55% domestic market - 45% export (52% by value) - top market China, USA, Belgium - La Place de Bordeaux : Château → Négociant: The château usually sells its wine to a négociant, not directly to a courtier. Courtier → facilitates: The courtier acts as a broker between the château and the négociant, arranging the sale and ensuring fair allocation. Négociant → Distributor/Importer: The négociant then sells the wine to distributors, importers, wholesalers, or retailers, often in other countries. Distributor → Final consumer: Finally, the distributor supplies the wine to restaurants, retailers, or directly to consumers. ✅ So the courtier doesn’t “sell” the wine; they mediate and take a small commission (~2%). (Courtier and negoc - La place) - En primeur: for classed growth wines and high quality wines.

Answer 3

Definition: En primeur is the system of selling Bordeaux wines while they are still in barrel, usually 1–1.5 years before bottling, as futures. Buyers pay in advance for wine that will be delivered later. Purpose and Benefits: For estates: Provides early cash flow to fund operations. For buyers: Offers the chance to purchase hard-to-get wines at prices lower than eventual retail. For the market: Helps set benchmark prices for each vintage and allows allocation management. Process: Barrel sampling: In April following the vintage, estates send samples (tastings from barrels) to buyers, négociants, and journalists (around 5–6,000 professionals). Price release: Estates release prices (May–June) based on reputation, quality, and expert reviews. Tranches: Wine is sold in batches (tranches). The first tranche gauges market interest, later tranches are adjusted in price. Strong demand often leads to price increases for later tranches. Allocation: Rare or in-demand wines are often allocated, meaning négociants must buy less-desirable vintages to maintain access to top vintages in future years. Storage and delivery: Wines are stored in temperature-controlled facilities until the final buyer takes delivery. Buyers can hold, drink, or resell the wine as prices rise. Market Dynamics: Prices depend on quality, vintage reputation, château prestige, and market conditions. Poor pricing strategy or weak demand can leave négociants and estates with unsold stock. Critics’ reviews strongly influence market perception, though wines tasted in barrel may not fully reflect the final product. Contemporary Challenges: Some top estates (e.g., Ch. Latour) have reduced or stopped en primeur sales, relying on post-bottling sales instead. Volatile markets, overinflated prices, and speculative buying (notably from China in the 2000s–2010s) have caused losses for buyers. Smaller estates depend more heavily on en primeur for financial survival, while large estates can afford to sell later.

Answer 4

Rootstock: 41B - highly tolerant to limestone soils (high pH) (most widely used) 420A - low vigour and tolerance for high pH soils Double guyot with replacement cane (if one cane fails in frost other one might survive) Yields are higher than in Côte d'Or Machine picked mostly, except steep Grand Cru area

Answer 5

Continental with cold winters and warm summers -Aspects are very important to help ripening -670 mm rainfall, near harvest time can rain ->threat of rot and fungal Region vulnerable to: - spring frost - hail storms (both severe impact on yields) Soil: Kimmeregian - limestone and clay soil (high amount of fossilised shells)

Answer 6

1. Smudge pots - cause air pollution, require staff in the vineyard 2. Sprinklers - most popular option, installation and maintenance cost mean that only well-funded wineries. As water freezes around the parts of the plant, it releases latent heat, protecting the plant. The system must be kept on until the temperature rises. (But this only works if water keeps being applied. If it stops before temperatures rise, the plant can get even colder and be damaged.) 3. Pruning choices - later pruning promote later budding 4. Double guyot, if 1 cane damaged by frost, 2nd one can survive

Answer 7

1. Petit Chablis - colder and higher areas, flat and gentle slopes, north facing, Portlandian soil ->60hl/ha lead light bodied wines, high acidity, light intensity, green apple lemon 2. Chablis - larger area, flat and gentle slopes, many north facing, Kimmeridgian soil ->60hl/ha lead light bodied wines, high acidity, medium intensity, green apple lemon 3. Premier Cru - 40 vineyards. S and SE facing slopes, often mid slopes of Kimmeridgian soil. Slope mean vineyards well drained and better protected from frost. Southerly aspect mean better light interception-> riper fruit. As a result wines have greater concentration, body and capacity to age. Ex. climat - Beauroy Lieu-dit - Troesmes Can label Beauroy or Truisms (without mentioning Beauroy, but actually Troismes under Beauroy) 4. Grand Cru - 7 climats (vineyards), SW facing on the right bank of Serein river, Kimmeridgian soil. Grand Cru - also protected by trees from northerly winds. As a result wines have greater concentration, body and capacity to age.

Answer 8

The trees act like a windbreak, slowing down and deflecting the cold north winds. This creates a slightly warmer, calmer microclimate for the Grand Cru vineyards. Combined with their south-facing mid-slopes, this gives: -Warmer conditions -More reliable ripening -Less frost damage -Constant wind can dry out the soil and stress the vines, slowing their growth. -It can also physically damage shoots and flowers during flowering, reducing fruit set.

Answer 9

- Fermentation in stainless steel - MLF common - generic Chablis no oak (oak aromas not desirable, they celebrated for its crisp, bright citrus, green apple flavours) - Occasionally Premier Cru - oak - Grand Cru: (may be fermented and aged in oak barrels) 1. no oak, only SS and concrete - JM Brocard 2. Old oak - Raveneau, Dauvissat 3. New oak - W. Fevre

Answer 10

1. Market positioning Chablis has a wide range: from affordable supermarket wines (Petit Chablis, Chablis AOC) to high-end, rare wines (Premier Cru, Grand Cru). Some experts think Chablis Grand Cru is actually underpriced compared to its quality. Famous domaines like Raveneau and Dauvissat sell for very high prices. 2. Domaines and negotiants, but now more people label their own wine. 3. 1/4 La Chablisienne co-op 4. Exports are huge About two-thirds of all Chablis is exported. Top markets: UK, USA, Japan. 5. Producer associations exist Syndicat de Défense de l’Appellation de Chablis: fights fraud, works on environmental issues. Union des Grands Crus de Chablis: only for Grand Cru vineyard owners;

Answer 11

Chablis Cote d'Or (Cote de Nuit, Cote de Beaune) Chalonnais Maconnais Beaujolais

Answer 12

1. Moderate continental. Early autumn typically dry, although rain can be threat. Relatively short summers suitable for early ripening grapes. Many factors influence: aspect, altitude, degree of slope, soils. 2. Rain throughout the year, although on west Morvan hills protect from rain, untimely rain can be problem 3. Frost (same as Chablis) 4. Hail (net or silver iodine ) 5. Drought-stress late years (it cause berries to shrivel, vines shut down, creating halt in ripening)

Answer 13

- Côte d'Or lies on N-S hills, 200-400masl - Side valleys oriented E–W, creating different vineyard aspects (angles to the sun). - Although the main ridge faces east, many vineyards face south-east or south for better sunlight. - Best sites - middle slopes: 1. Shallow, well-drained soils 2. Good sunlight interception 3. Protected from frost 4. Better ripening Cote de N - limestone better for PN Cote d B- clay and deeper better for Char - Top sites - very poor, thin soil and exposed to cooling winds - The bottom of slope - deep soil, vulnerable to frost (coolest sites planted with Alight or used for Cremant de Bourgogne)

Answer 14

- C best SE facing: Bouzeron, Rully - M best sites S facing: Pouilly-Fuisse Soil in C&M mis of clay and limestone Higher elevation → thinner soils → vines struggle. Lower slope → deeper clay soils → more fertility → more vigour → shading → less ripe grapes. (poor drainage)

Answer 15

Chalonnais, Bouzeron (SE facing slopes)

Answer 16

- versatile variety - early budding (frost), cool region - early ripening - prefer limestone/clay soil (in Burgundy), can grow in various soils - make high quality wine by vigour management Chablis style: lemon, green apple, wet stone, light to medium body, high acidity Moderate climate: ripe citrus, melon, stone fruit, med-med(+) body, med(+)-high acidity

Answer 17

- early budding - early ripening - yields must be limited to produce quality wines - in warm climate can ripen too fast (reducing intensity of aromas) and berries can shrivel and suffer from sunburn (in Burgundy concern more to achieve desired ripeness, tannins, colour and flavour) - many clones - Burgundy style: strawberry, raspberry, red cherry flavours (village wines) above: light, oak derived flavours (smoke, clove), low to medium tannins. (GC can have med+ tannins) med alc high acidity With time in bel wines can develop earth, mushroom, game notes.

Answer 18

1. Cordon training system, Cordon de Royat. But traditionally vines throughout Burgundy were pruned and trained using Guyot system. In recent years many growers have returned to this method also Poussard-Guyot (softer method) to reduce trunk diseases and extend vine lifespan, while improving canopy control. Required skilled workers (cost) 2. High density 8000 - 10000 vines per ha 3. Reducing yields by de-budding (usually before flowering) and green harvesting (during latter part of the growing) 4. Yield max (GC 35, GC W 40, Village R 40-45, W 45-57, regional appellation R 69, W75) 5. Sharing vineyards (1 vineyard have many owners) if producer choose to be organic he need to turn his neighbour to do same as certification require whole area 6. Grape moth - controlled pheromone capsules Common fungal disease - by canopy management or spraying Esca - significant problem today 7. Time of harvest crucial choice. Availability of workforce is concern as many harvest by hand

Answer 19

🪓 Background Cordon-trained vines (like Cordon de Royat) have lots of permanent old wood. Over time, old wood becomes a reservoir for trunk diseases (especially Esca, Eutypa, etc.). These diseases spread through pruning wounds and can eventually kill the vine. 🌿 Why the return to Guyot Guyot pruning (replacement cane) uses less permanent old wood. Each year, a new cane is laid down and the old one removed, which means: -Fewer pruning wounds on the same permanent tissue -Younger, healthier wood each year This breaks the disease cycle and reduces trunk disease pressure. 🌱 Why Poussard-Guyot is even better It’s a refined version of Guyot where: -The pruner maintains the same sap flow route every year -All pruning wounds are made only on the upper side of the cordon This: -Avoids cutting into the main sap-conducting tissue -Further reduces entry points for disease -Keeps vines more vigorous and long-lived

Answer 20

- more vines->more competition for water and nutrients - that is reduce vigour, and produce fewer and smaller berries, but with higher flavour intensity , more concentrated. Leading better quality fruit, smaller berries with higher flavour intensity.

Answer 21

🌱 De-budding (before flowering) ✅ Advantages -Reduces yield early → promotes better balance in the vine from the start of the season -Helps focus the vine’s energy on fewer shoots and bunches, improving potential ripeness and quality -Simplifies canopy management later (less shoot crowding) ⚠️ Disadvantages -Done early, before knowing how the season will go -If hail, frost, or disease later damage the crop, there may be very low yield left -Risk of over-reducing if subsequent growing conditions are poor 🍇 Green harvesting (after fruit set, later season) ✅ Advantages -Done later, after seeing how the crop has developed -Growers can assess bunch size, position, and health before deciding what to remove -Can avoid reducing too much in years when weather already lowers yields ⚠️ Disadvantages -Vine may compensate by sending more resources to the remaining bunches → leading to excessive growth and possible dilution of grape flavours -Can disrupt vine balance late in the season -Requires extra labour at a busy time

Answer 22

1. Acidification or de-acidification/sugar adjustment 2. Harvesting and sorting 3. whole-bunch pressed (stems help drainage). 4. Pressed immediately → usually no skin contact (to avoid extracting tannins; Chardonnay is not highly aromatic). 5. Must Clarification Usually done by sedimentation (natural settling) for top wines. Less expensive wines: faster mechanical clarification. Level of solids retained varies by producer style preference. 6. Optional Hyperoxidation Some producers expose must to oxygen deliberately to make wine less prone to later oxidation. Response to premature oxidation problems (linked to overly protective winemaking). 7. Fermentation Ambient yeast - high quality cultures yeast - high volume wines Vessel: inexpensive, mid priced wines - Cooler temps: 16–18 °C stainless steel (preserve fruit and avoid banana esters) High quality - Warmer temps: up to 20 °C in piece (barrel) (228 L) 8. Ageing Duration & Lees Typically 8–12 months in barrel (for better wines) On fine lees, with optional bâtonnage (lees stirring): reduces reductive aromas adds creamy texture 9. Malolactic Conversion (MLF) Usually carried out for most wines Can be blocked (partly or fully) in some parcels for fresher style Can occur in neutral vessels or oak Filtration 10. White wines are more often filtered than reds because cloudiness is visible to consumers

Answer 23

1. Grapes sorted (remove rot); choose whole bunch or destemmed depending on stem ripeness. 2. Optional cold soak to extract colour (Pinot is low in anthocyanins). 3. Fermentation in small open-top vats with wild yeasts. 4. Cap management (punch downs, pump overs) to extract colour/tannin and avoid reduction. 5. Post-fermentation maceration (if desired) for structure/concentration. 6. Press, keep free-run and press wine separate initially. 7. Age in 228 L oak barrels (pièces) — 12–20 months for top wines, less for simple ones. New oak use varies (more for grand cru / premier cru). 8. Malolactic conversion in spring (usually spontaneous). 9. Bottling: mid-range wines fined/filtered; top wines often not.

Answer 24

1. Top flat land on top of slope - Hautes Cotes Nuits or Beaune - slightly higher altitude, the lack of protection from prevailing weather, poorer sunlight, richer soils encouraging vigour -> mean less concentrated and structured grapes 2. Middle slopes - Grand Cru's and Premier Cru - better ripeness can achieve -> better angle sunlight, protected from winds, good drainage poorer soils all this contribute concentrated, balanced grapes. 3. Lowest past of slope - village level - richer soils less drained -> fruit does not reach same level of ripeness, but still good quality. 4. Flat land at the bottom of the slope - generic appellation, Bourgogne AOC

Answer 25

Slope in this area is gentler and less protection from cold wind from south -west -> cooler climate -> only village (Marsannay) include option for a rose. Both very fresh red fruit and light body. However protection is highest in Gerry-Chambertin and Nuits-St-Georges ->slightly higher alcohol and greater ripeness

Answer 26

1. Historically negotiants, 1980-mostly domaines bottling, 2000s - domaine act as negoc Domaine Dujac - own grapes Dujac Fils et Pere - bought grapes 2. Co-op more in Chablis (Chablisienne), Maconnais (Cave de Lugny) and Chalonnais (less) 3. Inheritance law - children equal inheritors of estate 4. Significant rise in quality - young winemakers 5. Direct sales are increasing — more producers now sell directly to consumers or directly to retailers. 6. Name of domaine and of appellation (including the vineyard) - can easily high price 7. Village names are indicators of style ex. Mersault steely Perrieres and Charmes body 8. Wines can be sold En Primeur 9. High land prices and demand for relatively small production and dramatic differences due weather hazards. Land in Burgundy is very expensive because there is very little of it and many people want it, including foreign buyers. Wine demand is high but production is small and varies a lot with the weather, so prices have gone up a lot since the mid-2000s. Burgundy produces one-quarter less wine than Bordeaux , Domaine de la Romanée-Conti a quarter of Lafite volume. As a result, prices for top Burgundy wines have soared on the resale (secondary) market — for example, they rose 200% from 2003 to 2016.

Answer 27

1. Continental, but more warmer than Burgundy 2. Moderating influence - river Saone 3. Adequate rainfall 750 mm 4. Mistral winds -> to protect vine orientation and training low to the ground Northern Beaujolais - hilly - 200-500 masl (B. Villages and Cru's) - south, SE facing slopes with fast-driving granite, schist and sandy soils. -> maximum exposure to the sun, poorer soil -> riper, more concentrated, with higher alcohol wines.

Answer 28

Northern Beaujolais - hilly - 200-500 masl (B. Villages and Cru's) - south, SE facing slopes with fast-driving granite, schist and sandy soils. Granite soils can give warmth aiding ripening Bush vines still in steeper slopes. Most Gamay picked by hand - whole bunches required -> -> maximum exposure to the sun, poorer soil -> riper, intense fruit character with higher alcohol wines. (compared green leafy character often seen in less-ripe examples)

Answer 29

- early budding (frost) - thin skin vulnerable to damp, cold, windy conditions -> reduce yield - early ripening - can pick before autumn rain arrives - Gamay is able retain acidity respite warming climate. - productive grape, yields need to control - depending where it grows (hilly) can create intense fruit character

Answer 30

grows in Northern Beaujolais on the border with Macon, best in cooler marl or limestone soils, slow down ripening, preserving acidity

Answer 31

Main method: semi-carbonic maceration, but also some producers who make like most red wines (Cru Beaujolais): 1. Semi-carbonic maceration. Chaptalisation is common (cool years) Total maceration time 4–5 days for Beaujolais & Beaujolais-Villages 6–9 days for better Beaujolais-Villages (for very good quality) Aim - enhances fruitiness, colour, and gives kirsch & blueberry aromas (in order to make wine for early consumption) Press wine blended with free run wine - add color and tannins Briefly aged in stainless steel (reduce cost) 2. Burgundian method - Cru Beaujolais may be made extended maceration and normal red winemaking → higher cost: 10–20 days for Cru Beaujolais (more concentrated) Grapes destemmed crushed fermentation Maceration on skin Aged in small or large barrels (small % new oak, increase cost) Wines made - referred as Burgundian style. Deeper in color, more full-bodied with higher levels of tannins that made by semi-carbonic maceration.

Answer 32

Trends: 1. Growing interest in sustainable / organic farming 2. Beaujolais is a centre of France’s natural wine movement Key figures: Jules Chauvet (négociant) & Marcel Lapierre (winemaker)

Answer 33

1. Can be labelled as Beaujolais Nouveau or Beaujolais Nouveau Villages 2. Wines can be sold from 3rd Thursday in November 3. Carbonic or semi-carbonic maceration 4. They can be bottled after 3-5 days to 5 weeks. 5. Some MLF (some no) 6. Fining and sterile filtration (esp in no MLF to avoid happening later)

Answer 34

60 hL/ha - resulting in wines with low flavour intensity

Answer 35

BCFMM (Bring check for me Michael) Brolly - most south, little bit warmer, light, perfumed wines Chiroubles - highest altitude, marked acidity, fragrant (light) Fleurie - south sandy soils give light, fragrant wines, while the north’s clay soils (near Moulin-à-Vent) produce fuller-bodied wines with lower acidity. Moulin-a-Vent - most powerful and long lived wines (closest to Côte d'Or style) Morgon - some south facing (cote de Py), pronounced intensity, sufficient tannin to age for a decade (schist, volcanic soils)

Answer 36

1. Quality and investment from Burgundy (drive quality, Burgundian producers, lower land prices, This has encouraged a shift away from carbonic maceration, especially in the crus.) 2. Many growers sell to co-operatives (25% of sales) or négociants. 3. 1990s: Beaujolais Nouveau boom gave global visibility. Led to overproduction, high yields and over-chaptalisation, harming reputation. ( 4. Beaujolais Nouveau became a media event and wine festival. 5. Recently, Cru Beaujolais is popular with sommeliers and wine lovers, especially in the USA, with some now reaching premium/super-premium prices. re-discovering region by new generation.

Answer 37

1. Continental climate (cold winters, warm sunny summers) 2. Northerly latitude results long, growing season. Alsace has high sunshine hours, important to ripen grapes. 3. Vosges mountains protection from westerly winds and rain. As a result - drought can be issue (as irrigation is not permitted). However wettest month is summer (August), September, Oct -dry, allow grapes left in late autumn (as harvest rain no problem). 4. Fohn winds - drying influence and raise t, reduce fungal risk (warm wind) 5. Marked diurnal range, especially on higher sites, helping to retain acidity.

Answer 38

Föhn winds (warm)

Answer 39

1. Foothills of Vosges mountain ->many altitudes , best 200-250 masl, even some at 450 masl. (different grape varieties) S, SE, SW facing aspects - maximum sunlight interception. Slopes - poorer soils Plain - deeper, fertile soils ->vegetative growth, high yielding 2. Soils vary - mosaic terroir

Answer 40

Noble: (permitted for GC) Riesling Gewurztraminer (early bud, early ripening (avoid autumn rains), rapidly accumulates sugar) Pinot Gris Muscat Other: Pinot Blanc/Auxerois Pinot Noir

Answer 41

1. Cold-hardy variety 2. Buds late (protection from frost) 3.

Answer 42

In Alsace -Vineyards are often planted on slopes with the fruiting zone (grape bunches) higher above the ground. -Cold air is heavier and sinks downwards, so higher fruiting zones avoid the coldest air near the ground, giving some natural protection from spring frost. -Also, sloped sites drain cold air away, further reducing frost risk. In Chablis -The region is much flatter overall, and spring frost risk is very high. -So instead of raising the fruiting zone, they use active frost protection: 1. smudge pots (bougies) to heat air sprinklers (aspersion) that form protective ice layers 2. wind machines to mix warmer air from above.

Answer 43

All to maximise light and protect from frost 1. single or double guyot, AOC requirement 2. Fruit zone trained higher 1-1.2 m above ground to reduce frost risk 3. Canopies are higher 1.9 m to maximise exposure to the sun 4. Spacing between row are wider to avoid shading 5. Slopes denser planting, on valley floor less dense planting 6. 35% certified vineyards in Alsace due low risk of fungal diseases 7. Long harvest period in Alsace due to different range of styles made, Sparkl until botrytis affected wines 8. Grand Cru AOC regulation - pick by hand

Answer 44

Mainly single variety wines, made to preserve primary fruit character. 1. Pre-fermentation skin contact or keep pressed grapes for longer is practiced to extract flavour and add texture 2. Cool fermentation - Riesl, Sylvaner, Muscat Mid t - Gewurztraminer Moderate fermentation allows: Yeast to cope better with rising alcohol levels (as G has musts with high sugar → leads to medium to high alcohol wines). Preservation of Gewürztraminer’s aromatic terpenes (rose, lychee, ginger) without masking them with banana-like esters. Better development of its rich, oily texture. 3. Inert fermentation vessels SS or old large oak vessels 4. Ambient yeast 5. MLF avoided 6. Very little new oak used ->reducing cost 7. Wines typically aged in the same large neutral containers on fine lees (for freshness) without lees stirring, to retain primary flavours. From 2021 producers can label - sweetness of wines, EU categories

Answer 45

Mainly single varieties made from aromatic varieties (Riesling, Gewürztraminer, Muscat) alongside less aromatic PGris. Riesling - mainly dry, med-pronounced, citrus stone fruit, med to full body, high acidity. Gewur - picked late to allow ripen skin to maximise aromas and avoid unripe tannins. Range - dry ->sweet Pinot Blanc/Auxerrois - (commonly used in cremant), early budding, early ripening Pinot Gris - early budding, early ripening, accumulate high sugar levels, made in dry->sweet, best ones rich oily texture, develop honey, smoky notes (market demand for dry PGris) PN - rising quality Sylvaner - in decline in Alsace due PGris, PBlanc easier to grow.

Answer 46

1. Co-ops 2. Flutes 3. Many bottling Impact on marketing: Because there are so many wines, it’s hard to build strong recognition for each individual label. Instead, wines are sold based on: the general reputation of Alsace wines (aromatic, varietal purity), and the name of the producer (e.g. Hugel, Trimbach, Zind-Humbrecht).

Answer 47

PATC Longest river of France Pays Nantais Anjou-Saumur Touraine Central

Answer 48

- Cool maritime climate, cool spring, warm and humid summers. Rain threat spring (flowering) and autumn (harvest). - occasionally frost issue (1991) and in recent years. Producers putting prevention measures: wind machine, heaters, burning straw bales.

Answer 49

- Hardy variety, well suited to cool region - Early budding - Ripen relatively early (reducing rain threat) - High yields Wine made from melon: - High acidity - light body - med- alc Sur lie - to round acidity From 2018 - allowed to add 10% Chardonnay

Answer 50

- Humid climate -> need spraying always - With a marginal climate for ripeness need improve canopy management: 1. More open canopies 2. leaf removal to ensure maximum sun exposure and fungal diseases, however care need to take to not sunburn fruit (especially in raw afternoon sun). - ensure skin and seeds ripen to determine harvest date Hot years -> sugar may jump instead skins and seeds fully ripe.

Answer 51

1. Neutral vessel then age wine on lees (sur lie) -> (SS, large, underground tank). 2. MLF avoided (Cru wines experiments with concrete, amphora, skin contact) Sur lie - highly typical in Pays Nantais - a way of filling out the body, otherwise be very light body. 1. After alc Ferm -> one racking allowed to remove gross lees. 2. After this wine remain with the fine lees in contact through the following winter - until bottling. 3. Ageing on lees also retain freshness & may retain small amount of CO2 which is part of style wine.

Answer 52

Can be labelled "Muscadet Sevre-et-Maine AOC Clisson" Clisson Gorges Le Pallet yield = 45 hL/ha lees = 18m Le Pallet, Gorges, Clisson 24 m However can not be labelled as sur lie More rounder and complex wines

Answer 53

Muscadet have 4 AOC's: Muscadet AOC Muscadet Sevre et Maine AOC Muscadet Coteaux de la Loire AOC Muscadet Coteaux de Grandlieu AOC

Answer 54

Cool maritime climate to the west, decreasing towards east -> Continental climate in Touraine with cold winters and warm summers (but not extreme as central) Rain throughout the season (can affect flowering and fruit set in spring, during summer increase disease and autumn affect harvest) Best sites - for still wines as they need greater ripeness. In Anjou - river Layon and tributaries help create misty conditions ideal for spread of botrytis at the end of growing season. Wide range of soils - good drainage, water retention of limestone characteristics (schist and limestone in Anjou and chalk in Touraine). Due high lime content - rootstocks from chlorosis - Feral and Riparian Gloire de Montpellier

Answer 55

Chenin Blanc - early bud - late ripening, uneven ripening (for best quality need several passes, limit mechanisation) - vigourous - prone botrytis Cab F - winter hardy - early budding - mid ripening - red fruited (if not ripe leafy character)

Answer 56

1. Chenin B white - aim retain primary fruit aroma, Cool- mid t fermentation in neutral vessels, NO MLF 2. Cab F Red - aim to retain primary fruit aromas - fermentation old wood or concrete to allow punching down and pump over, ambient years, typical to age in old wood. 3. Loire rose - direct press

Answer 57

Large appellation on both sides of Layon river. Chenin Blanc bitrytised, or dried on the vine Need several passes to pick only botrytised grapes Natural high acidity of Chenin Blanc allows lusciously sweet wines to be balanced.

Answer 58

Grand Cru - Quarz de Chaume Premier Cru - Coteaux du Layon Chaume Bonnezeaux high quality Higher potential alcohol and lower yield results in wines of very high flavour intensity and rich texture.

Answer 59

Savennieres Saumur Vouvray Mont-Louis-sur-Loire

Answer 60

Bourgueil AOC (Cab F max 10% allowed CS) red, rose Saint-Nicolas de Bourgueil AOC (lighter wines, Cab F max 10% allowed CS) red, rose Chinon AOC - red, white, rose (Cab F max 10% allowed CS) 6-8 days maceration - light and fruity (sandy soils - lightest) 2-3 weeks - structured, powerful wines (clay-limestone moat structured, long lived

Answer 61

Savennieres - south facing slopes, low fertility schist soil = naturally low vigour = concentration and ripeness. Used to be Auster, high acidity. But with warmer and knowledge more fruity early approachable. Best area: La Roche aux Moine and Coulee de Serrant. benefit from slopes facing to Loire. ->riper fruit. 30 hL/ha. Saumur - 60 hL/ha can lead with low flavour intensity Vouvray - min 95% Chenin Blanc Well drained soil - tuff (flinty, clay, limestone) Facing to river ripening well due to light interception, river acting as moderating. In contrast Anjou sweet wines almost every vintage, difficult to know Vouvray dry or sweet - unless clearly state on the label. Montlouis-sur-Loire - 100%Chenin Blanc, producers aim similar style as Vouvray, Vineyards cheaper than Vouvray → influx of new producers in last 30 years. Organic, biodynamic estates.

Answer 62

Saumur-Champigny - red wines only, min 85% Cab Franc. Pale ruby in color, med - med(+) intensity redcurrant fruit, leafy aromas, med alcohol, med tannins. Soil - flint, chalk, clay (silex) ->good drainage, water holding capacity. Most wines intended to drink young, primary fruit, but Clos Rougeard.

Answer 63

1. Continental climate with cold winters and warm summers 2. Spring frost risk, as well summer hailstorms 3. Why long growing season in the Central Vineyards (Loire): Northern latitude (~47–48°N) → more daylight hours in summer than more southerly regions (e.g. Bordeaux ~45°N, Marlborough ~41–42°S). Cool continental climate → grapes ripen slowly, extending the season. Together, this means grapes take longer to reach maturity, but with more daylight hours during the ripening period. Why low light intensity: Northern position → the sun is lower in the sky compared to more southern wine regions → light is less intense. Cool continental climate with higher rainfall (750 mm) → more cloud cover, further reducing sunlight intensity. Effect on wines: Restrained flavours (compared to sunnier regions like Bordeaux or Marlborough). Freshness & high acidity maintained. Suits varieties like Sauvignon Blanc & Pinot Noir, which thrive in cooler conditions. 👉 So in short: long day length (latitude) + cool, cloudy climate = long growing season but with low light intensity, leading to restrained style wines.

Answer 64

- late budding - early ripening variety - vigorous - Wine style : pronounced intensity aromas of grass, bell pepper and asparagus with gooseberry, grapefruit and wet stone flavours (cooler areas) to riper, passion fruit (warmer areas). They typically have medium body and alcohol and high acidity.

Answer 65

Fermentation Temperatures: slightly higher than in New World regions (upper cool to lower mid-range). Aim: more restrained fruit expression compared to places like New Zealand. Malolactic conversion (MLF) Often blocked → to preserve acidity and freshness. Sometimes allowed → depends on style & vintage. Oak use Higher quality wines may be aged in old oak casks → adds body/texture but avoids new oak flavours. New oak rarely used (exception: some producers include a more oaked cuvée). Lees work Common in top wines → builds texture and complexity.

Answer 66

Caillottes - shallow soils over limestone, most aromatic wines, first to be ready to drink Terres blanches - kimmeregian limestone and marl - slow ripening n these soils (Cote de Monts Damnes), most structured wines. Silex - flinty soils, accumulate heat -> lead to early ripening, wines with stony, smoky aromas.

Answer 67

- Hills 200-400 masl slopes - river and forest moderating influence against frost in spring - max yield 65 hL/ha - while high yield SBL can sufficient flavour intensity at this level. (but for PN need reduced yields). How forests help against frost Forests act as a heat reservoir → absorb warmth during the day and release it slowly at night. Provide wind protection → reduce cold air flow settling in the vineyards. Create a buffering effect → moderating extremes of temperature, lowering frost risk in spring.

Answer 68

More flat land -> hence much frost prone -> wind machines. P-F little rounder, less aromatic than Sancerre Need 6 m usually - with a few months’ bottle age, the wine develops more expression and complexity

Answer 69

1. buds early 2. late ripening (can affect by autumn rains) 3. High yielding need warm climate to ripen 4. Drought resistant, low fertility soil 5. Well suitable bush vines 6. prone to coulure, fungal d: mildew, phomopsis (aslo bacterial blight, bacterial necrosis- kills leaves and shoots then plant) 7. Can accumulate high level of sugars quickly, issue in dry wine 15-16% abv but makes suitable for Vin Doux Naturel (thats why suitable in blending to manage high alcohol) 8. Contributes pale ruby color, ripe red fruits (strw, red plum, red cherry), spicy and herbal notes, high alcohol, low to medium tannins and low acidity.

Answer 70

- vigorous - late budding, require higher t - Syrah decline or Syrah disorder - Syrah very susceptible to shrivelling in hot, sunny, dry climates - in N. Rhone - on steep slopes - tied to one or two poles as trellising is not possible, adding to cost - deep ruby in colour, medium to pronounced intensity aromas and flavours of violet, plum (red plum in cooler years and sites, black plum in warmer years and sites) and blackberry with black pepper and herbal notes. Acidity and tannins range from medium to high. - Syrah adds structure, fruit and colour to southern Rhône blends.

Answer 71

Monastrell (Spain, Yecla, Jumilla, Alicante, little in Valencia, Jumilla and Alicante also blend w/ Cencibel, Alicante Bouchet, Garnacha, CS, Mer) Mataro (Aus)

Answer 72

- Early budding - Low yield due to poor flowering and fruit set (couture) - Picking date has to be judges very well, as if grapes stays too long - lose flavour and acidity and rapidly gain sugar

Answer 73

Both late budding Marsanne productive, R. due to couture low yields R. not tolerant to wind need to choose site M. easier to grow

Answer 74

early budding Wind resistant

Answer 75

Grenache is prone to oxidation and lose color if exposed too much oxygen -> typically fermented and aged in SS or concrete vats. Syrah is prone to reduction - has to be pumped over more often and aged in oak to provide gentle oxidation. (add cost)

Answer 76

Moderate continental climate cold Mistral (decreases vine vigour and lead lower yields) Vineyards - steep slopes, that increase light interception of sunlight and promote better drainage. However all work done by hand - adding cost

Answer 77

- Only red, up to 20% Viognier - E &SE facing steep slopes, better light interception, and sheltered from winds. High sunlight and heat, poor stony soil results fully ripe grapes. - echalas (single or double guyot tied to one or 2 poles (stolb)).

Answer 78

-river turn south-west at this point, so vineyards South facing, enhancing fruit ripening. -Steep, low fertile, rocky soil ->more concentrated wines.

Answer 79

📍 Location: Long strip (50 km) Condrieu → Cornas; best = southern hillside near Tain L’Hermitage. 📈 History: Expanded 1994 → included flatter, lower-quality sites → current debate to limit back to slopes. 🍇 Grapes: ~90% red (Syrah). Marsanne & Roussanne allowed in reds, but rarely used.

Answer 80

- south facing slopes, catching the sun (south-facing hill above Tain L’Hermitage.) - having protection from cold winds - 🌱 Soils & climate: Hot, dry, stony → intense, tannic, long-lived wines. Terraced slopes, erosion → costly, handwork. - 🍷 Red winemaking: Traditional, stems sometimes kept, warm ferment, long oak ageing (12–18 months). - 🥂 White winemaking: Mostly Marsanne, some Roussanne; aged in oak or steel, lees ageing (10–12 months), long-lived, nutty with age. -Chave blends, Chapoutier parcels.

Answer 81

- North of Tain - steeper slopes and south of Tain - flatter land - fertile and deeper soil ->results in lower concentration

Answer 82

- only red 100% syrah - warmer amphitheater zone - S, SE facing, a lot of steep slopes - old roman terraces - most powerful wines - warm mediterranean dilate, protected from cold winds

Answer 83

- cooler climate, therefore only white (Marsanne, Roussanne) - soil limestone, granitic - fermented and aged in the same vessel (SS or oak, large oak vessels) High quality wines - 10-12 m aged on lees (some battonage)

Answer 84

- mainly plain area (flatter land than N.Rhone) - Warm mediterranean - Adequate rainfall, but lately drought issue - Cold mistral winds, due flat land it has no protection (Grenache low bush-trained or Syrah tied to wires on trellises)

Answer 85

1. Cote du Rhone AOC 2. Cote du Rhone Village AOC (22 villages) 3. Cote du Rhone Village AOC 4. individual as CdP AOC, Cairanne AOC

Answer 86

1. CdR - 2nd largest after Bordeaux AOC. The Côtes du Rhône AOC covers all vineyard land suitable for viticulture in both Northern and Southern Rhône. 51 hL/ha 2. 📏 Villages AOC: Stricter rules – Grenache must include and 1 more principal grape, ≥66% with Syrah/Mourvèdre. Lower yields (44 hL/ha). 3. Village name on it - 41 hL/ha with named village. 📉 Crus: Even lower yields (e.g., Châteauneuf-du-Pape 35 hL/ha).

Answer 87

Gigondas-Vacqueras-Beaume-de-Venise Gigondas (3x cooling effect) =Mt + altitude (600masl) + mistral Mountain Dentelles de Montmirail: ⛰️ Cooler mornings → The Dentelles de Montmirail mountains shade the vineyards in the early hours. This delays the warming of the vines. Extends the growing/maturation period → grapes ripen more slowly, leading to better flavour development without excessive alcohol. 🌬️ Mistral → Strong, cold wind from the north. Clears humidity → reduces fungal disease. Has a cooling effect, especially important in warm vintages → slows ripening, keeps acidity. 🌡️ Effect of altitude: Higher = cooler average temperatures. Slower sugar accumulation → keeps alcohol in check. Longer ripening → allows more flavour compounds to develop. Maintains fresh acidity compared to lower, hotter sites. Vacqueyras: Smaller effect from Mountain, has a bit lower altitude 440 masl. BDV: Best known for Vin Doux Naturel, from 2005 still red wine (unfortified). Some shading from Mountain Dentelles, vineyards located on the slopes.

Answer 88

Vinsobres - 200-250 masl, S,SE facing slopes, good sunlight interception->longer ripening season, cooler conditions. Good drainage on the slopes. Some protection from Mistral. (Altitude: Vineyards at 200–500 m → cooler temperatures than valley floor sites. Cooler nights slow down sugar accumulation and extend the growing season.) Old Carignan and Consult. Rasteau - 2010 AOC, red and small VDN. Vineyards on slopes 100 masl , S facing. Protected from mistral->resulting ripe, full bodied wines. Cairanne - 2015 AOC, nor as warm as Rasteau, and not high as Vinsobres. Produces mainly red, approachable fruity style.

Answer 89

Grape growing: 🌱 Climate & Site warm Mediterranean climate → very warm, dry summers, lots of sunshine. Mistral winds → dry out humidity, reduce disease, but can stress vines. Soils → very varied, main types: Galets roulés (large rounded pebbles) → store heat, release at night, aid ripening. In the past was valued, but it less now, as contribute high sugar levels-> high alcohol, unbalance. Sand → retains less heat, gives lighter, more perfumed wines (finer). Clay/limestone → hold more water, give more structure. 🍇 Grape Varieties Allowed 18 permitted varieties. Reds dominate (95%). Main grapes: Grenache Noir (most important, warmth-loving, high sugar → body/alcohol, but needs blending for colour & tannin). Syrah (colour, aromatics, structure). Mourvèdre (tannin, colour, savoury notes, thrives in heat). Cinsaut, Counoise (lighter, fresh, floral). Whites: Clairette, Roussanne, Bourboulenc, Grenache Blanc, etc.

Answer 90

🍷 Grape Growing Options & Practices Bush Vines (Gobelet) Traditional training system. Keeps grapes shaded, protects from sunburn, and resists mistral winds. Common for Grenache. Trellising Increasingly used, especially for Syrah and Mourvèdre. Helps manage vigour, improve canopy airflow, and mechanization. And protect from mistral. Dry Farming Irrigation is strictly limited (only in drought emergencies). Deep soils (clay/limestone) and old vines cope well without irrigation. Yield Management Strict limits: 35 hL/ha max. Achieved by old vines, green harvesting, and natural water stress. Harvest Timing Grenache can easily reach high sugar levels → careful timing needed to avoid overly alcoholic wines. Syrah & Mourvèdre ripen later, benefiting from hot autumns. Sustainability / Organics Many estates farm organic or biodynamic (hot, dry climate reduces disease pressure) - in 2021 27% organic. Soils often ploughed to control weeds instead of herbicides. Grapes must be picked by hand.

Answer 91

Tavel AOC - only rosé 12 varieties includes: Grenache (dominant), with Cinsaut, Syrah, Mourvèdre, Clairette, Picpoul, Bourboulenc, etc. Max yields - 46 Made by short maceration Grapes are cold macerated with skins for 12-48 hours then pressed. Then fermentation as for whites. This extracts the deep colour, structure, and tannins that make Tavel rosé unique. Fermentation is completed dry, usually in stainless steel or neutral vessels → keeps fruit purity. Aged in concrete, SS or oak (oak for top wines add texture). Lirac - wh, rose, red High sunlight hours, well drained infertile soils Domaine de la Mordor's

Answer 92

Costières de Nîmes AOC - Vineyards: SW-facing slopes, ventilated by Mediterranean breezes. Production: ~50% red, 40% rosé, small white. Shift from co-ops to small private estates. Grignan-les-Adhemar - Slightly lighter than southern neighbours. Inexpensive mid prices. Ventoux - SE Rhône, below Mont Ventoux (cooling influence). Vineyards: Up to 450 m altitude; freshness from mountain air. Production: 54% red, 40% rosé, 6% white. Notes: Co-ops important; new winemakers emerging. Luberon - bordering Provence. Vineyards: Gentle slopes or flat land.

Answer 93

- Mediterranean (high levels of sunshine) - Tramontane wind (cool wind) - Mistral Both winds - low moisture level

Answer 94

Late budding Late ripening high yields Bunches firmly attached to the vine making not suitable for machine harvest. High acidity, high tannins -> winemakers need to soften these through carbonic maceration or blending

Answer 95

Viticulture Planting: Historically bush vines -> shade well adapted to climate Recent years -> trellises -> aid mechanisation (reduce cost) Yields very low as whole region due to low rainfall and warm, windy climate Irrigation: Allowed for IGP wines in dry years; AOCs more restricted.

Answer 96

Pays d'Oc (70% of Languedoc’s wine): 1. Flexibility - Maximum yields: 90 hL/ha for red & white, 100 hL/ha for rosé. Wide range of grape varieties: total of 58 allowed. 2. ~50% red, 25% white, <25% rosé. Merlot, CS, Char, Syrah

Answer 97

1. In all red AOC require min of 2 varieties - one or 2 principal varieties (meaning can not be 100% Syrah) 2. AOC's put upper limit for 1 variety (ex. 80%) 3. total combinations of 2 blends must min 40% 4. Other varieties can not be more than 30% All meaning AOC only blend

Answer 98

Minervois 1. High altitude 2. Proximity to sea 3. Lledoner Pelut Minervois La Liviniere AOC 1. Limestone soil 2. red wine only 3. 400 masl (very good drainage), sun Corbieres (more Carignan): 1. 2 mountains (d'Alaric, Tauch) 2. high altitude 3. Cold northern winds Corbieres - Boutenac AOC 1. Min 70% Carignan+GSM Fitou (Carignan): 1. near cost flat and fertile soils - softer 2. inland mountainous and less fertile, a lot of schist - more intensive wines 3. Co-ops dominated

Answer 99

St. Chinian: 1. GSM min 50% 2. South - clay, limestone good water retention, which produce higher yields -> fruity, spicy less concentrated wines 3. North - Schist, fast-draining soil, low yields->more powerful, intense (more concentrated wines) Faugeres: 1. Schist soil, low yields (more concentrated) 2. 250-400 masl 3. many organic 4. 90% Sold entirely in France Pic-Saint-Loup: 1. Continental 2. Many rain 1000mm 3. Only red and rose, Syrah min 50% Terrasses du Larzac: 1. Altitude 120-200-400 masl High diurnal range (fresh acidity) 2. Winds 3. Arid (very dry) 4. Limestone /schist plateau 5. Red wines only 6. Many organic (biodynamic) 7. Premium wines (investment) La Peira, Grand des Peres, Domaine du Pas L'Escalette, Les Vignes Obliee

Answer 100

Picpoul de Pinet: 1. Only white (Picpoul Blanc) 2. Close to coastal but flatter land near Thau lagoon → breezes from the sea moderate heat, preserve acidity. 3. Picpoul retain acidity in warm climate 4. Med bodied, med(+) - high acidity, med intensity fruit with light floral notes. 5. export 67% La Clape: 1. Coastal area 2. Warm, sunny, arid and windy. La a rocky limestone massif, elevated (up to ~200 m) with lots of exposure to sun + Tramontane winds (dry, strong northern wind) → grapes ripen fully but stay healthy. 3. Mourvèdre 80% red wines 4. few white Grenache Bl, Bourbulenc

Answer 101

1. 3/4 Co-ops wineries 2. VDN - 80% of all France's VDN 3. Very hilly, Pyrenees 4. Difficult to travel 5. Catalan language influence, 6. Warm, windy mediterranean climate 7. Great sunlights, drought can be problem in certain years (low rainfall) 8. Tramontano, winds from sea, winds from Pyrenees - less diseases 9. Lot of windy -> reduce yields ->raise concentration (low income) 10. High proportion of organic Grapes: GSM + Carignan = red, rose Muscat, Macabeo Vineyard management: 1. Bush vines (same as Oc) 2. Well adapted to climate, shade 3. small % trellising on flatter lands Winemaking: Either traditional pressing, maceration or Carbonic maceration

Answer 102

Cote de Roussillon AOC (lower slopes 100-250) Cote de Roussillon Villages AOC (slopes 100-400-red wines only) Collioure AOC (same boundaries as Banyuls)

Answer 103

same boundaries as Banyuls Very low yields due to poor soils, heat, low rainfall GSM - red Grenache Gris - white

Answer 104

1. Warm mediterranean climate 2. adequate rainfall 3. Cold Mistral 4. Altitudes up to 400 m

Answer 105

1. Northern Rhone 2. Southern Rhone 3. Languedoc 4. Provence Cools vineyards → slows ripening, preserves acidity. Keeps air dry → reduces disease pressure (botrytis, mildew). Can stress vines → smaller berries, thicker skins (more tannin/concentration). Can interrupt flowering and fruit set, reducing yields.

Answer 106

Grapes: GSM+CInsault, Mourvèdre White: Rolle, Clairette Vineyard: - traditional bush vines, replacing by trellised vines to aid mechanisation - grapes for rose picked earlier to retain acidity (however if wine short maceration important that tannins are ripe) ->harvest date is critical

Answer 107

Grapes : Grenache Noir or Cinsault, Tibouren (lightly coloured grapes) + 20% can be white grapes made 2 ways: 1. Direct pressing 2. Short maceration Must typically acidified Must cooled to 4 C -> reduce rate of oxidation, preserve fruity aromas and preserve pale color Harvest by hand or machine SS fermentation 14-18 C Cultured yeast or ambient yeast No MLF If color of wine deeper, it could be reduce by fining 2-3 m on lees in SS (some 8-10m, oak cht Esclans)

Answer 108

- Cotes de Provence AOC - Coteaux Varois en Provence AOC (Counoise)- brighter & acidity continental - Coteaux d'Aix-en'Provence AOC (Counoise) - Les Baux de Provence AOC (red wines) Alpilles

Answer 109

Vineyards on south facing slopes protecting from wind. Some terraced (steeper side). Labour intensive. Rocky soil (limestone and clay) - low fertility. Red wine must be 50-95% Mourvèdre - ripen reliable in this warm microclimate. Must be aged 18m oak Rose must be Mourvèdre 25-95%

Answer 110

Bellet AOC - white Cassis AOC - white Palette AOC - mostly made by Ch Simone

Answer 111

1955 - since never revised Include: Clos Mireille Domaine Rimaurescq

Answer 112

58% sold. in Provence 42% export (top US, UK, Netherlands) France is N1 consumer in the world (also importing rose from Spain) 500% increase in volume → 5 times larger than it was at the start of the century. 1,000% increase in value → t 10 times larger than it was. Marketing as lifestyle of Provence and Riviera, purchase wines estates by celebrities like Chateau Miraval. Co-ops still important in Provence.

Answer 113

- similar to Bordeaux - Madiran, Juranson - still Atlantic influence due to flat lands - Bergerac, Monbazillac, Cahors - Atlantic influence diminishes, 200 mm less rain

Answer 114

Immediately to the east of Entre-Seux-Mers Bergerac Monbazillac

Answer 115

Bergerac: Dry/sweet - red, white, rose Warmer, drier than Bdx. Clay, limestone soil with some gravel - black grapes can ripen well. Wines must be blend, at least 2 grapes 50% CS, CF, Malbec, Mer. Max yields same as Bdx 67 wh, 60 red - resulting low flavour intensity Easy drinking style wines 90% sold inside France Cotes de Bergerac - higher quality wines, max yield 50, Oak ageing by some producers. Monbazillac - sweet wines only (botrytis or late harvest). Lies on river Dordogne and tributaries, funneling moist air (mists and dew) along rivers, creates high level of humidity. Warm late summer and early autumn, humidity is burnt off by sun, creating good conditions for noble rot. Grapes must be picked by hand, few passes through vineyard. Wine must be at least 80% of principal varieties: SBl, S Gris, Semillon, Muscadelle. Max yield 30 hL/ha (Sauternes 25).

Answer 116

Location & Climate Sauternes & Barsac : Botrytis is encouraged by the meeting of the cold Ciron and warmer Garonne rivers, which creates morning mists. These are usually burnt off by midday sunshine, reducing grey rot risk. Monbazillac: Lies between the Dordogne River and its tributary. Here, funnelling of moist air produces humidity, which in warm late summer and autumn is burnt off by the sun – also favouring noble rot. Grape Varieties Sauternes/Barsac: Dominated by Sémillon (≈80%), plus Sauvignon Blanc and a little Muscadelle. Monbazillac: Must contain at least 80% Sauvignon Blanc, Sauvignon Gris, Sémillon and Muscadelle . Harvesting Sauternes/Barsac: Grapes must be harvested by hand in multiple passes (up to 10–12) to select botrytised berries. Harvest runs September–November, yields often well below 25 hL/ha (sometimes under 10 hL/ha at top estates) . Monbazillac: Also requires manual harvest in several passes to select noble rot–affected grapes. Yields capped at 30 hL/ha, generally higher than Sauternes, though still low for sweet wine. Winemaking Sauternes/Barsac: Often barrel-fermented and aged (18–36 months), with 30–100% new oak, adding richness, oxidative complexity, and high cost. Monbazillac: Fermentation in barrel is less common, with little new oak used, which helps keep prices lower. Wine Style & Quality Sauternes/Barsac: Full-bodied, high alcohol, medium–medium(+) acidity, with flavours of citrus peel, honey, tropical fruit, and vanilla oak. Very good to outstanding quality, ranging from mid-priced to super-premium. Monbazillac: Similar style to Bordeaux’s lesser sweet appellations, but with less oak influence. Wines are generally good to very good, offered at inexpensive to mid-price levels. Market Sauternes/Barsac: Long-standing reputation, but facing declining demand over past 30 years. Many estates now also produce dry whites. Monbazillac: More than 50% sold domestically in France, especially supermarkets and discounters, with <10% exported.

Answer 117

Roussillon (same boundaries as Banyuls) - slate soil

Answer 118

- Maury Sec in Roussillon, greta sweet wines, but from 2011 can make dry - Maury Sec - Maury Sec AOC not allowed varietal (has to be max 80%) therefore producers like Christophe Marin label as Côtes du Roussillon or Côtes Catalanes (but Maury Sec is Roussillon best region) - producers cant state their actual point of origin. Maury should have been known by now as a destination for fine dry wines from this corner of France. - There's a great deal of potential in Maury Sec, but the issue for anyone looking for the wines is to know when they're hiding in plain sight under another regional label. To "discover" a dry wine from Maury can still take a bit of work, but hopefully that's changing. - newcomers also outsiders (foreigners) settled in Maury, eventually they were looking for settling in Priorat but found themselves in Maury. Priorat is only a bit more sunnier, that opens the wines a bit more, whereas Maury wines are more closed initially. Similar soils - slate.

Answer 119

one of the most exciting region as well in Roussillon (same boundaries as banyuls) great whites, Domaine Augustin grenache reds -Clos Saint Sebastien's Le Clos

Answer 120

Today Saumur is the most important center for sparkling wine production in the Loire, and the Ackerman business continues to thrive along the banks of the river in Saumur. Wines are made in the traditional method and age for at least nine months on lees. The large houses produce a wide range of wines of consistent quality at a fair price. This is an increasingly important and growing market. Ackerman Crémant de Loire is a white sparkling wine made from a blend of several grape varieties, most notably Chenin Blanc, Chardonnay, and Cabernet Franc. Rosé and sparkling dominate the quantity of wine produced in Anjou, but when it comes to quality it is the minority white wines that are gaining the most attention.

Answer 121

- some influence from Atlantic - warmer and slightly drier than Bdx (800mm)-> Malbec ripen regularly - Some hill (plateau up to 350 masl) next to river Lot - rich, alluvial soils ->higher yields, lower concentration mid-slope ->poorer soil, lower yields -> higher concentrations 1. Single guyot common 2. Machine harvest common (hand harvesting can raise quality and cost some wineries)

Answer 122

- vigorous - susceptible to coulure

Answer 123

min 70% Malbec + Mer, Tannat Destemming required by AOC Oaked style often although non-naked premium wines

Answer 124

Tannat Same geographical boundaries produce white sweet wine- Pacherenc du Vic-Bilh AOC

Answer 125

Need tanner to ripen? 1. Some Atlantic influence 2. Rainfall 1000 mm , mainly winter and spring 3. warm, sunny summer and dry autumn, hot, dry wind Föhn Enable fully ripen Tannat 4 ridges in Madiran, steep west facing slopes, poor soils

Answer 126

Hot and dry wind from Pyrenees It's a wind that when moist air rises over a mountain range, cools, and drops rain on the windward side. On the leeward side, the air descends warmer and drier because it lost moisture and compresses as it sinks. Result → vineyards on the leeward side enjoy a warmer, drier microclimate, with less disease pressure and better ripening. Alsace (from Vosges) Madiran Jurancon

Answer 127

min 50% Tannat + CS, CF+ Fer Cordon de Royat or Guyot Grapes must be destemmed Winemakers seeking soften tannins - shorter maceration, ageing in oak and bottle age 1991 - Patrick Ducournou - micro oxygenation seeking soften tannins in Tannat. Early drinking styles achieved by picking only ripest grapes, gentle pressing

Answer 128

dry wines and sweet wines from Petit Manning, Gros Manning and local varieties. 70% - sweet or medium sweet wines (Juranson Ventanges Tardives (sweet), Juranson (med sweet)) 30% - dry (Juranson Sec)

Answer 129

- mild, humid climate high annual rainfall 1200 mm - Foothills of Pyrenees, vineyards on slopes with good drainage - best sites - S and SW for better sunlight interception - Föhn winds - hot&dry winds blows in spring and autumn, drying air->boost t, reduce fungal disease - Heat and wind -> over-ripe grapes - Altitude - frost risk - Budding zone high ->to mitigate risk of frost (also allow to produce high levels of sugar) - pick by hand - sweet wines -> late harvest - passerillage drying on vines

Answer 130

- early budding - mid to late ripening - thick skin, open bunches -> resistant to botrytis rot -> which makes suitable for late harvesting. - Moderately aromatic and retain high acidity -> making particularly suitable for balanced sweet wines - can reach high level of potential alcohol 17% Gros Manseng - same but higher yields

Answer 131

Juranson - 40 Juranson VT - 55 (no enrichment allowed), grapes not be picked before 2 November, exclusively Petit Manseng and Gros Manseng High quality wines - made with P. M. in barrique MLF - normally no as pH too low and acidity too high Lemon mango high acidity, high alcohol, full body

Answer 132

- cool continental - spring frost - rainfall above 1100 mm including significant rain during growing season (threat of flowering and fruit set) -> additional work to combat fungal, control weeds - hail (another factor to increase cost) - Climate change brought significant extra warmth and good sunshine levels - Vineyard located on west-facing slopes of Jura Mountains 250-400 masl - Soil: clay and marl, some limestone - Grass cover crop to reduce erosion -> less herbicides, but just immediately below vines - Vines planted at some height to mitigate frost - Replacement cane pruned - VSP - encourage flow of air to reduce fungal - Moslty machine harvest, except steep slopes Many weather hazards -> in general increase costs 42% white wines 25% cremant 21% red wines

Answer 133

1. Savagnin - make conventional wines and oxidative wines styles. Early budding & thick skinned (resistant). Conventional high acidity, med (-) lemon and apple fruit, med body, med alc. 2. Poulsard - most planted black variety. Early budding , thin skinned (not resistant), ripen early (enable harvest before autumn rains). Pale ruby, low intensity red fruit, low tannins, high acidity, low to medium alc, light body. 3. Trousseau - need warm site to ripen fully, thick skin (resistant), vigorous. Pale ruby, low intensity red fruit, low-med tannins, med-high acidity, low to medium alc, light - med- body.

Answer 134

🍇 White Wines (Savagnin & Chardonnay) Fermented in stainless steel or old barrels. Mid-range fermentation temperatures (no fruity esters desired). Malolactic conversion: commonly used. Some Chardonnay made in Burgundian style: barrel fermentation + possible lees stirring for richness. 🍷 Red Wines (Poulsard, Trousseau, Pinot Noir) General approach: Short skin maceration 5–10 days. Fermentation ≤ 30ºC (86ºF). Poulsard: Carbonic or semi-carbonic maceration → fruity style. Aged briefly in large old oak/casks → bottled early. Trousseau & Pinot Noir: Longer skin contact → more flavour, tannin, structure. Better capacity to age in bottle. Barrel ageing usually < 1 year. 🪵 Maturation (White & Red) Mainly in old barrels of various sizes or tanks. Very little new oak → preserves primary fruit, keeps costs low.

Answer 135

3 of them: Vin Jaune Other oxidative white wine Vin de Paille Vin Jaune - always dry Flor-type yeast develop ( le voile, veil) 6 years in barrel Normally not top up with fresh wine->wines develop biological and oxidative aromas. Other oxidative white wine - Savagnin barrels withdrawn early (before Vin Jaune stage). Aged 2–3 years under voile → lighter, less concentrated oxidative/biological character + May be blended with Chardonnay Vin de Paille - Sweet wine made from dried off the vine grapes. Permitted all Jura grapes except PN. Sugar - 70–120 g/L Min. 18 months in oak. Released ≥3 years after vintage. Can be oxidative (no topping up) or fresher style.

Answer 136

Chateau Chalon AOC - only Vin Jaune L'etoile AOC - Vin Jaune and Vin de Paille (solely white wines) Cote de Jura - all 5 styles Arbois AOC - all 5 styles (majority red wines made here)

Answer 137

- Only Savagnin - max yield 60 (Ch Chalon 30hL/ha) - Must be under flor min 60 m (not allowed to top up or racked) - Can only sold from January 7th year after harvest. - Clavelin bottles 62 cl

Answer 138

max yield 20 hL/ha

Answer 139

estates 50% negoc 30% co-ops 20% Organic and natural winemaking - contributing Jura artisan wines. Significant vintage variation->strongly affect production volumes. 20% export (increased rapidly over 15 years)

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