🔥 Warm up question
Savagnin, Poulsard/Ploussard and Trousseau are three signature grape varieties of Jura. Here are some similarities between them. One of them is INCORRECT:
Savagnin and Trousseau both have thick skins, giving them good resistance to fungal diseases.
All three varieties bud and ripen early.
Poulsard and Savagnin both have light body, almost translucent in colour.
Trousseau requires warmer sites to thrive and is susceptible to botrytis bunch rot.
You will find the correct answer at the end of the today’s newsletter 😉
✒️ Practice question
Question three from the February 2022 exam
Explain how the growing environment, grape growing options, and winemaking techniques influence the diversity of red DOCG wines produced in Piemonte.
✔️ Examiner’s Report
Copyright © Wine and Spirit Education Trust
This was a wide-reaching question that garnered a broad spectrum of answers, ranging from very poor to excellent. The key word in the question stem was “diversity” which failed to materialise in many answers, resulting in the lower scores. While most candidates were able to cover the Nebbiolo-based wines from Barolo and Barbaresco with some authority, weaker candidates gave scant (or zero) attention to Barbera (despite it being the most planted variety in the region) or Dolcetto. Ultimately, this meant that there was a high proportion of incomplete answers, and therefore fail grades, even if their knowledge of Barolo and Barbaresco was sufficient.
Many candidates got overly bogged down with the botti/barrique maturation debate. Whilst this was relevant, with numerous answers providing sound knowledge with appropriate examples of producers, it was necessary to go beyond this and refence other features of the vinification/maturation process, as well as covering the growing environment and grape growing options. As with grape varieties, a failure to cover all aspects of the question typically led to an unsuccessful answer. For most, this seemed to be the result of a lack of planning. Examiners will always advocate the same simple exam techniques for all Diploma exam questions; identify and highlight the key words in the question to understand what is being asked, followed by writing a brief plan to ensure every aspect of the answer is covered.
Successful answers were generally thorough, highlighting the range of red wines from the region and factors influencing the “diversity” in styles. The strongest candidates were able to take a holistic approach, identifying how differing factors could dovetail, e.g., the differing ripening and ageing schedules of Nebbiolo and Dolcetto meaning that it often makes sense, not least commercially, to plant both. Although not essential, answers that made direct comparisons such as these were rewarded with the highest marks.
🤖 AI Answer 2.0
This answer is generated by Gemini, which uses current internet data up to February 2023. While it has received more training, the answer AI produces is far from perfect. Please read this sample answer as if it’s by a fellow coursemate. How does your own answer compare? How would your mark it if you were the Examiner?
Piemonte's diverse array of red DOCG wines is greatly influenced by the region's growing environment, grape growing options, and winemaking techniques.
The growing environment in Piemonte is characterized by a moderate continental climate with cold winters and hot summers. The region is protected from excessive rainfall and cold northern winds by the Alps and from Mediterranean weather systems by the Apennines. However, the area is prone to thunderstorms, hail, fog, and late frosts, which can pose challenges for grape growers. Low rainfall from June to September allows for optimal grape ripening and reduces the risk of fungal diseases, but increased precipitation in late September and October can threaten late-ripening varieties like Nebbiolo.
Nebbiolo, the region's most prized variety, is known for producing long-lived, aromatically intense wines. It is an early-budding, vigorous, and late-ripening grape that thrives on calcareous marls in the Langhe area, particularly in the Barolo and Barbaresco DOCGs. Growers must carefully select south and southwest-facing sites to ensure full ripening. Nebbiolo vines are trained high due to infertile basal buds and are usually managed using the single Guyot system. Canopy management and cluster thinning are crucial for achieving optimal fruit quality. Barolo and Barbaresco DOCG wines are pale ruby in color, with pronounced violet, rose, red cherry, and plum aromas, full body, high tannins, and high acidity. They require extensive aging (26-38 months for Barolo, 26-50 months for Barbaresco) to soften tannins, adding to production costs. Maximum yields are limited to 56 hL/ha for both DOCGs. Significant producers include Bartolo Mascarello, Bruno Giacosa, and Angelo Gaja.
Barbera, Piemonte's most widely planted variety, is known for its high acidity and low tannins. It is early-budding, vigorous, and disease-resistant, ripening later than Dolcetto but earlier than Nebbiolo. Barbera can produce high yields, allowing growers to choose between higher yields for acceptable to good quality wines or lower yields for more concentrated expressions. In Asti, particularly the Nizza DOCG, Barbera produces the highest quality wines. Barbera d'Asti DOCG has a maximum yield of 63 hL/ha and requires a minimum of 4 months aging, while Nizza DOCG limits yields to 49 hL/ha and mandates 18 months of aging, with at least 6 months in oak. Traditional Barbera is lightly sparkling, but most wines today are still, with medium to deep ruby color, red fruit aromas, high acidity, medium tannins, and medium alcohol. Some producers, like Giacomo Bologna, create highly concentrated Barbera aged in French oak barriques, adding tannins and aging potential but increasing production costs.
Dolcetto is an early-ripening variety suitable for cooler sites. It is susceptible to fungal diseases, has low vigor, and can be affected by cold weather during ripening. Despite a decline in plantings due to higher prices for Nebbiolo grapes and its challenging nature, Dolcetto remains important in the Alba (Dolcetto d'Alba DOC), Dogliani (Dogliani DOCG), and Ovada (Dolcetto di Ovada DOC/DOCG) areas. To preserve Dolcetto's fresh fruit character, winemakers employ mid-range fermentation temperatures, short maceration times (7-15 days), and soft extraction methods to avoid extracting excessive tannins. Aging typically occurs in stainless steel or cement vats. The resulting wines are deep ruby in color with medium(+) intensity red cherry and floral aromas, medium(-) acidity, and medium(+) tannins. Maximum yields range from 63 hL/ha (Alba) to 70 hL/ha (Ovada) to 77 hL/ha (Piemonte DOC). Notable producers include Marcarini (Alba) and Marziano Abbona (Dogliani).
Other native red varieties, such as Freisa, are gaining attention due to the increasing interest in indigenous grapes and rising Nebbiolo prices. Freisa is related to Nebbiolo and shares its aromatic intensity but has lower tannins.
In summary, Piemonte's diverse red DOCG wines are a product of the region's unique growing environment, varietal characteristics, and winemaking traditions. The moderate continental climate, with its challenges and opportunities, shapes the terroir and influences grape selection and vineyard management. The contrasting nature of Nebbiolo, Barbera, and Dolcetto, along with the winemakers' choices in yields, maceration times, and aging methods, result in a wide range of styles, from long-lived, structured Barolo and Barbaresco to fruity, approachable Barbera and Dolcetto. The region's commitment to tradition, combined with innovative techniques, ensures that Piemonte's red DOCG wines remain among the most sought-after and celebrated in the world.
While this answer is comprehensive, it’s missing the tacit, expert knowledge re the differential ripening time of Nebbiolo and Dolcetto and planting both for many Piedmont producers.
In the end, AI is yet to overtake the best of human expertise 😮💨
👀 And the correct answer for the warm up is…
✔️ Savagnin and Trousseau both have thick skins, giving them good resistance to fungal diseases.
✔️ All three varieties bud and ripen early.
❌
Poulsard and Savagnin both have light body, almost translucent in colour.Poulsard has light body, almost translucent in colour. Savagnin has medium body and medium alcohol, adding to the perception of body.✔️ Trousseau requires warmer sites to thrive and is susceptible to botrytis bunch rot.
Course material and further info:
WSET Diploma in Wine D3 textbook p150 has detailed description on all native varieties of Jura
This column on Jura by Jancis Robinson MW is a must read
Here are the variety spotlights on JuraWine.co.uk
I’d love to hear your thoughts on what variety/which region(s) might be in this upcoming exam 👂