VDN:
* Where are the three major areas where there are PDOs for these wines?
* How much is made in Roussillon?
- Roussillon, Languedoc, and southern Rhône
- 80%
VDN:
* climate where VDN produced?
* which areas are influenced by a wind, and what is it?
* which is the warmest and driest region for VDN production?
- Warm Mediterranean
- Languedoc and Roussillon are influenced by the cool, dry Tramontane wind
- Roussillon
VDN:
* What does warmth and wind increase?
* How is this beneficial?
* Not beneficial?
- transpiration from grapes
during the end of the ripening period, which helps to increase sugar concentration - benefit: high alc while retaining high RS
- not benefit: reducing juice yields (so balance is needed)
VDN: What are the primary grape varieties?
- Muscat Blanc à Petits Grains
- Muscat of Alexandria
- Grenache Noir
VDN: What non-primary varieties may be part of a blend for VDNs in Roussillon?
- Grenache Blanc
- Macabeu (Macabeo in Spain)
- Grenache Gris
VDN:
* What is a goal of vineyard management?
* For what style is this especially important?
- shady canopy
- unaged styles of Muscat, to reduce the risk of sunburn and excessive grape shrivelling
VDN:
* What are yields generally?
* What is min potential alc when picked?
* What is the general aim with picking (why are they not picked much riper than required)?
* How are grapes harvested?
- 30 hL/ha
- Min 14.8% potential abv
- General aim is to retain as much acid as possible to balance RS
- Hand-harvested in several passes as sections become ripe enough
VDN: Botrytised characters?
Not desired
VDN:
* What are ranges of minimum RS for Muscat-based wines?
* For Grenache-based wines?
* What is the actual RS in practice for Grenache-based wines?
- 100 - 125 g/L
- 45 g/L
- 100 g/L
VDN:
* What spirit is used for fort?
* 1 L of spirit for how much fermenting must?
* What is the abv ranges before and after fortification?
- 95–96% abv neutral spirit
- 10-20 L
- 5-8% before; 15-18% after
VDN:
* Ferm vessels?
* Whites: ferm temp and why?
* Reds: ferm temp and why?
- stainless
- 15 C, enhance fruity aromas
- 28 C, extraction, while retaining fruity aromas
White grape VDNs:
* winemaking process?
- Pressed, then juice ferm off skins
- However, can do skin contact (6-24 hours before ferm)
- Can separate press fractions for blending (for body and texture)
White grape VDNs:
* How are unaged VDNs vinified differently?
- juice may be chilled and ferm based on demand (ensuring wines as fresh as possible)
- protected from O2 to retain fresh, primary aromas
Red grape VDNs:
* winemaking process prior to fortification?
- As typical for red wines, ferm starts during maceration
- Cap mgmt (like pumping over and punching down) used for extraction
Red grape VDNs:
* when does fortification happen?
* why?
* can there be additional maceration?
- Fortification happens on the skins
- increase extraction of colour, flavour and tannin (important for wines destined for ageing)
- yes; sometimes maceration will continue for 2 weeks to maximize extraction
VDN maturation:
* What are the two general maturation styles?
- oxidatively aged wines
- youthful, unaged wines
VDNs, oxidatively aged:
* What are two vessels in which to age?
- old oak barrels (typically not topped up to encourage oxidation)
- glass demi-johns (bonbonnes), partly filled and left loosely covered outside in the sun to speed up the ageing process
VDNs:
* How can wines aged in demi-johns be used?
- directly bottled for sale
- transferred for further maturation in barrels
- used as blending component with wines from barrels
VDNs:
* How are youthful, unaged wines matured?
* what aromas do they display?
- sold a few months after fort
- stored in cool stainless, protected by O2 by inert gas
- Muscat wines: floral and grapey, and possibly peach, pear and honey
- Grenache wines: blackberries, raspberry and plums
Rhône: what are the two VDN appellations?
- Muscat de Beaumes-de-Venise
- Vin Doux Naturel Rasteau
Muscat de Beaumes-de-Venise:
* Where are vines planted?
* Impact?
- on terraces on south-east facing slopes of the Dentelles de Montmirail
- provides some shelter from the cold, northerly Mistral
Muscat de Beaumes-de-Venise:
* Categories of wines produced?
- Vast majority white VDN made from Muscat Blanc à Petits Grains
- Some red and rosé VDN from Muscat à Petits Grains Rouge
White Muscat de Beaumes-de-Venise:
* Describe
* What makes them so primary?
* Significant producer?
- medium bodied, with medium acidity and low alcohol (15%)
- blossom, grape, peach and honey (due to protective winemaking)
- Domaine des Bernardins
Vin Doux Naturel Rasteau:
* Where are vines planted?
* Effect?
* Impact on grapes?
- gentle south-facing slopes
- maximize sun and some protection from the cold Mistral
- grapes easily become very ripe, with juicy, almost jammy fruit flavours, making them suitable for the production of VDN
