16 - Beaujolais

Question 1

Why is the climate in Beaujolais well-suited for Gamay, its dominant grape?

Answer 1

Because Gamay is early-budding and early-ripening and well-suited to the moderate continental climate.

Question 2

Where are the best grapes for Gamay grown in Beaujolais? Why?

Answer 2

Gamay can produce large yields if not managed - that is why best grapes come from low nutrient granite soils.

Question 3

What is the traditional method of pruning in Beaujolais called? What does it involve?

Answer 3

gobelet. vines are pruned to spurs around the head. Shoots are tied together vertically.

However this does not allow for mechanization. More and more growers are training vines along wires.

Question 4

What are the characteristics of Gamay?

Answer 4

Fragrant wines, aromas of raspberry, cherry. Light to medium tannin and body. Can be served lightly chilled

Question 5

What is the hierarchy of Beaujolais appellations?

Answer 5

Beaujolais (regional appellation)
Beaujolais villages
Beaujolais crus (individual appellations)

Question 6

What is an early drinking style of Beaujolais produced from the alluvial plain of the River Saone and of Beaujolais or Beaujolais Villages quality (the crus cannot be sold this way)?

What are the style characteristics?

Answer 6

Beaujolais Nouveau

light body, low tannin, red berry, kirsch, banana, cinnamon-like spice from carbonic maceration

Question 7

Where are the beaujolais crus and villages found?

Answer 7

to north and west of Beaujolais region - this is where granite soils (low-nutrient) are found.

Question 8

True/False: Beaujolais Villages is made from grapes from individual villages

Answer 8

False. Most Beaujolais Villages is made by blending the wines from different villages.

Question 9

What are the 4 villages of the Beaujolais crus that have the greatest production?

Answer 9

Brouilly, Morgon, Fleurie, Moulin-a-Vent

Question 10

How do the 4 cru villages compare to one another in their characteristics?

Answer 10

Moulin a Vent and Morgon: most structured. higher fruit concentration and tannin

Brouilly and Fleurie (the one I tasted): lighter and more perfumed

Question 11

What techniques are commonly employed in the production of Beaujolais crus?

Answer 11

crushed-fruit fermentation is common
oak ageing in large vats rather than casks and rarely any new oak is used.
some producers use semi-carbonic maceration or proportion of whole bunches -> brighter fruit aromas.