Question

Question 2:Explain the corresponding wine classification system and terroir for the region of Champagne, Vallee du Rhone and Vallee de la Loire.

Question 3:Regarding to Question (2), illustrate TWO significant grapes grown in these three regions and the common character of each type of wine.

Answer 1

ANSWER 2:- The classification of wine can be done according to various methods including place of origin or appellation, vinification methods and style, sweetness and vintage, or variety used. Practices vary in different countries and regions of origin, and many practices have varied over time.

Terroir for the region of champagne is as follows:-

Within the Champagne region, 4 major growing areas produce different champagnes with distinctive flavors. Over time, growers have selected the grape varieties best suited to the nature of the Champagne terroir.

Located in central Champagne, the Côte des Blancs is the growing region of Chardonnay grapes.
In the northeast between Épernay and southern Reims, the Montagne de Reims favors Pinot Noir grapes and produces full-bodied champagnes.
West of Épernay, the Vallée de la Marne stretches all the way to the greater Paris region of Île-de-France. High quality crus are produced in the east of this area, notably in Mareuil and Ay.
To the south, the Côte des Bar in the Aube department produces distinctive champagnes, despite its reputation as a second-tier terroir.

Terroir for the region of vallee du rhone is as follows:-

The vineyards of the RhôneValley are among the oldest in France; they follow the path of the Rhône and benefit from an extraordinary climate and soil.

The Northern vineyards of the Rhône Valley are located to the North of Valence. The climate there is temperate with a continental influence. The vines are often planted on steep hillsides in granitic and schistose soils.

The Southern vineyards of the Rhône Valley are located to the South of Montélimar. The climate is Mediterranean and the soil is very diverse: clay-limestone, terraces with rounded pebbles, molasse and sand.

Terroir for the region of vallee de la loire is as follows:-

Terroir-driven wines offer a more emotive tasting experience, as they reflect the inextricable link between soil, climate, varietal – and man’s expertise.

ANSWER 3:- the main grapes grown in these areas are Romorantin, Gamay, Sauvignon Blanc.

Variety
	Condrieu, Château-Grillet	Cornas	Côte-Rôtie	Hermitage, Crozes-Hermitage		Saint-Joseph		Saint-Péray
				Red	White	Red	White
Marsanne				(A) max 15%	M 0-100%	(A) max 10%	M 0-100%	M 0-100%
Roussanne				(A) max 15%	M 0-100%	(A) max 10%	M 0-100%	M 0-100%
Syrah		M 100%	M min 80%	M min 85%		M min 90%

The comman character of above said vines are:-

1. Champagne:- Champagne, classic sparkling wine named for the site of its origin and exclusive production, the traditional region of Champagne in northeastern France. The term champagne is also applied generically, with restrictions, outside France, to many white or rosé wines that are characterized by effervescence. In the United States, sparkling wines made in a similar manner are designated first by place of origin, as in New York state champagne. Similar wines from Spain and elsewhere are often called “champagne-style.”

2. Vallee du rhone:-

Northern Rhône reds made with Syrah are big, bold, spicy wines with a firm tannic structure in their youth. Depending on the appellation, the wines can be rustic, even meaty, or supremely elegant, often with floral overtones. The best of these wines have very long aging potential.

The Northern Rhône whites based from Viognier are aromatic, full-bodied wines reminiscent of apricot and summer blossom. When aged in oak, they can be supremely creamy. Whites based on Marsanne and Roussanne, either alone or blended, are underrated. They create fascinating table wines due to their herbal aromas, full body and wonderful texture.

3. Vallee de la loire:-

characteristic of many Loire wines (both red and white) is the high acidity which highlights the fresh, crisp flavors of their youth only to go through a "dumb phase" between 2 and 5 years of age when the wines flavors are drastically toned down.