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Beaujolais Flashcards

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1
Q

What are the 5 sub-regions of Grande Bourgogne? Why?

A

Chablis, Côte d’Or, cote chalonnais, maconnais, and Beaujolais. Prior to the French Revolution the Province of Bourgogne included Beaujolais- after French Revolution provinces were eliminated and France divided up into regions and departements

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2
Q

How do the wine regions of Bourgogne and Beaujolais operate with regards to wine marketing, sales, viniculture/viticulture research and development?

A

Completely independently

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3
Q

What are the loopholes to Bourgogne/Beaujolais operated separately?

A

Coteaux bourguignons; Bourgogne blanc, rouge, and rose; Bourgogne Pinot noir; Bourgogne Aligote, Bourgogne gamay can incorporate fruit from anywhere in greater burgundy- loopholes closing, Bourgogne aligote won’t allow Beaujolais grapes starting 2035

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4
Q

Who was the region of Beaujolais cultivated by?

A

The Romans

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5
Q

How did the gamay grape come to Beaujolais?

A

Duke of Bourgogne in 1935 (Philippe the Bold) outlawed Gamay and it moved south to Beaujolais

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6
Q

How did the Lyon metropolis lead to the spread of gamay production?

A

Non local products were taxed heavily so became steady market for Beaujolais and demand spurred production

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7
Q

When we’re the Beaujolais Crus established

A

8 of 10 established between 1936 and 1938 (St Amour 1946, regenie 1988)

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8
Q

When/why was the phenomenon of Beaujolais Nouveau created?

A

In 1950s, Parisians became enamored with drinking Beaujolais as it was first vinified, en primeur. Gamay’s inherent soft fruitiness and low tannin levels makes it well suited for this kind of production

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9
Q

What is the official release date of Beaujolais Nouveau and how has it changed over time?

A

In 1951, UIVB set date as Nov 15th for release of En Primeur; in 1985 INAO officially designated 3rd Thursday in November as Beaujolais Nouveaux day

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10
Q

What percent of Beaujolais production did Beaujolais nouvoux become between 1970 and 1990. What issues did this cause?

A

1/3, continued to create huge visibility for Beaujolais but began overshadowing terroir driven bottling, today inter-Beaujolais working to give single estate bottling more recognition within global market

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11
Q

Where is Beaujolais located and how big is it?

A

Small region (38k acres), planted in stretch of land 34 miles long North to South, 7-9 miles wide east to west, bordered by Macon to north and city of Lyon to South, monts du Beaujolais mountains to west, saone river to east (vineyards within a few miles of saone but do not directly flank it), mountains block clouds/rain, large river moderates temperature

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12
Q

What is the climate of Beaujolais?

A

Semi-continental, experiences all four seasons, relative proximity to Mediterranean makes summers warm and dry

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13
Q

What weather can be expected during each season in Beaujolais?

A

Summer: Mediterranean warmth, allows for greater ripening
Spring: cool and wet, frequent frost hazards, monts du Beaujolais protect vineyards from cold winds, help proved safe environment for budding and flowering
Autumn: warm, some rain; gamay is susceptible to grey rot so vignerons open canopy and maximize sunlight exposure
Winters: cold, light snow, frost, hail; vines achieve full dormancy

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14
Q

What is the soil of northern Beaujolais?

A

Igneous (granite) and metamorphic (schist), Granite created 300 million years ago, pushed to surface 33 million years ago with Massif Central, heat and pressure from this process of uplift turned lava and ash into foliage’s rock called schist which surfaced with granite; interspersed in these rocks is sandy soil called Arene or gorrhe

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15
Q

What is the soil of southern Beaujolais?

A

All sedimentary, Comprised of clayey limestone, broken yellow limestone called Pierres Dorees founded amidst alluvial deposits on saone plain (formed during close of last ice age)

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16
Q

Where are the best vineyard sites of Beaujolais located?

A

On steep granite outcroppings of Monts du Beaujolais in northwestern part of region; slopes have southeast aspect, slopes between 650-1300 ft

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17
Q

How do the variations in soil between northern and southern Beaujolais affect the wines?

A

Gamay grapes demonstrate different characteristics on different soils- on granite/schist, more structured, complex wines; on limestone and clay, lighter fruitier easy drinking wines

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18
Q

What are the red grape varieties of Beaujolais?

A

98% of plantings in Beaujolais are gamay

red grapes: gamay noir a jus blanc, also Pinot blanc

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19
Q

What are the white grapes of Beaujolais? How much white wine is planted?

A

Only 571 acres of white grapes planted

Grapes: Chardonnay, aligote, melon de Bourgogne, Pinot gris

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20
Q

What is the optional field blend of Beaujolais?

A

In red Beaujolais, Beaujolais superieur, Beaujolais villages, wine makers can supplement gamay with Pinot noir, Pinot grid, Chardonnay, aligote, and melon but only if grapes co-planted and enter vat as field blend, can’t be more than 15% of total

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21
Q

What pruning methods are used in Beaujolais?

A

Gobelet training was mandatory for red Beaujolais villages and crus, now cordon (simple and double) and eventail training methods now authorized alternatives

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22
Q

What is the gobelet training method?

A

Keeps vine low to the ground, no stake or trellis used, vine is pruned to 5 or 6 Spurs that form bowl around trunk (goblet), limits yields and concentrates flavors in clusters

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23
Q

How is gamay fermented in Beaujolais?

A

Fermented via semi-carbonic maceration in overwhelming majority of instances

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24
Q

What is the process of semi-carbonic maceration?

A

Once enzymatic fermentation is complete and free run is racked off, grapes are pressed- happens a few days after being ranked (2-3 for nouveau, 4-6 for Beaujolais, 5-9 for villages, 8-15 for crus), wines racked off lees and aged in oak casks, concrete or stainless steel, after aging might undergo filtration before being bottled

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25
Q

What is the growing vinification trend in Beaujolais?

A

Vinifying Gamay using Burgundian red winemaking tradition ,grapes destemmed, crushed prior to tanking, yeast driven fermentation- drastically different wines with greater tannin and color, most often produced in crus

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26
Q

What is the red wine style of Beaujolais?

A

All areas in Beaujolais produce dry reds from gamay

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27
Q

What is Beaujolais rose made from? How common is it?

A

Made from Gamay, rare but production is on rise- developing market presence in France, Japan, and Britain

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28
Q

How common is sparkling sweet rose in Beaujolais and how is it produced?

A

Came about in last few years, growing in popularity; generally produced using methods ancestrale (fermentation arrested by cold, residual sugar, low alcohol, currently not AOC sanctioned

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29
Q

What style is white Beaujolais and how is it produced?

A

White Beaujolais and Beaujolais villages made according to traditional white winemaking methods, not much produced but increasing. Fermented, aged in concrete or stainless steel to capture bright fresh fruit and aromas, often go through mall-lactic fermentation to lower acidity

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30
Q

What white grape is specifically growing in popularity in Beaujolais?

A

Chardonnay

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31
Q

What grapes grown in Beaujolais are used for production of cremant de Bourgogne?

A

Small amounts of Chardonnay, Pinot noir, and gamay

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32
Q

How many villages and AOCs produce Beaujolais?

A

96 villages and 11 AOCs among them

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33
Q

How did Beaujolais streamline their appellation system in 2011?

A

Put Beaujolais, Beaujolais Superieur, Beaujolais-Villages, and Beaujolais + named commune under one AOC, now categories under general Beaujolais AOC (nouveau wines do not carry own separate AOC)

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34
Q

How many acres are dedicated to regional Beaujolais production?

A

12,889

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35
Q

What are the two distinct zones of Beaujolais regional production?

A

Southern Beaujolais: entire area south of Nizerand River
Northern Beaujolais: band of contiguous vineyards running north from Villefranche-sur-saone to village of St. Amour (just 1.8 miles south of Maconnais)

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36
Q

What percent of regional Beaujolais production is red?

A

99%

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37
Q

What is the maximum yield, vine density and minimum alcohol for red Beaujolais?

A

Max yield: 3.8 tons
Vine density: 2400 vines per acre
Minimum alcohol: 10%

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38
Q

What characteristics and aromas does red Beaujolais have?

A

Fresh overt grapiness; light pigment, light tannins, bright acidity; aromas of banana, cranberry, raspberry, and cherry

39
Q

What grapes are white Beaujolais crafted from? What is the max yield, vine density, and minimum alcohol?

A

Chardonnay- unoaked, fresh, vibrant with bright apple acidity
Max yield: 3.6 tons/acre
2800 vines per acre
Minimum alcohol: 10.5%

40
Q

What is the difference between Beaujolais and Beaujolais superieur?

A

Slightly higher alcohol (+.5%) and more concentrated due to lower yields (3.7 tons/acre), no white superieur can be made

41
Q

What are the requirements for the villages? How many are there and what is the naming convention on the bottle?

A

Producers can add name of village/commune to general AOC- 30 villages granted this license, minimum 10.5% alcohol for reds/rose and 11% for whites

42
Q

Who pioneered the “villages” concept? When?

A

Beaujolais in 1950

43
Q

How many Beaujolais villages are there? How many acres does this cover?

A

38 villages, 10,220 acres (only 151 acres for Chardonnay)

44
Q

What are the requirements for Beaujolais villages? (Max yield, density, vine training, alcohol)

A 
Same field blend rule as Beaujolais 
Max yield: 3.6 tons/acre
Density: 2400 vines per acre
Guyot training not allowed
Min alc: 10.5%
45
Q

How do Beaujolais villages differentiate themselves from regional Beaujolais?

A

More densely pigmented, displays less overt grapiness and deeper berry fruit, slightly more tannic with solid core of minerality (due to presence of granite in Beaujolais Villages AOC zone)

46
Q

What other region does white Beaujolais mirror?

A

Mirrors white Macon in style

47
Q

What is the main harvest method in Beaujolais?

A

Hand-harvesting, machine harvesting authorized but only by request (never for Beaujolais nouveau)

48
Q

Does Beaujolais nouveau have its own AOC?

A

No, classified as Beaujolais or Beaujolais villages

49
Q

What percent of Beaujolais nouveau is produced in villages vs Beaujolais? How many villages produce Beaujolais nouveau?

A

2/3 in Beaujolais, 1/3 in villages- all 96 villages produce nouveau wines

50
Q

What is the annual production of Beaujolais nouveau?

A

50 million bottles, 4.2 million cases- 1/3 of total production in Beaujolais

51
Q

What are Beaujolais nouveau wines labeled as?

A

“Nouveau” or “primeur”

52
Q

What are the requirements for Beaujolais nouveau?

A

Same blending formulas, yields, and minimum alcohol levels for AOC category under which it’s bottled

53
Q

What is required in the harvesting and production of Beaujolais Nouveau?

A

Hand harvesting and semi-carbonic maceration

54
Q

What are the characteristics and flavors/aromas of Beaujolais Nouveau?

A

Extremely aromatic, fresh fruits- pressed grape juice, raspberries, strawberries, cranberries), candied fruit, banana, bubblegum; bright acidity, light tannins, can take slight chill

55
Q

What characteristics do Beaujolais Cru AOCs have?

A

More structured framework, reflect specific terroirs, aging potential due to higher percentage of old vines and longer skin contact during fermentation

56
Q

What grapes are the Beaujolais cru wines made from?

A

100% Gamay

57
Q

What pruning techniques must be used in the Beaujolais Cris?

A

Short-pruned abs trained in the Gobelet, Eventail, Cordon Simple, or Cordon Double fashion

58
Q

What is the total vineyard surface area of Beaujolais Crus?

A

14,802 acres

59
Q

What is the minimum vines per acre? How dense are vines in practice? What are the yields?

A

Minimum 2400 vines per acre but many properties work with densities up to 3000 vines per acre.
Yields are 3.37 tons/acre

60
Q

What are the harvesting requirements for Beaujolais Crus?

A

All Crus are harvested by hand, some producers hand sort to ensure unblemished fruit

61
Q

What is the minimum alcohol in Beaujolais Crus?

A

Minimum alcohol is 10%, named climate within crus contain minimum of 10.5%

62
Q

What are the 10 Beaujolais Crus from north to South, their year of creation, and total acreage?

A 
Saint-Amour: 1946, 751 acres
Julienas: 1938, 1391 acres 
Chenas: 1936, 600 acres (smallest)
Moulin-a-Vent: 1936, 1552 acres
Fleurie: 1936, 2004 acres
Chiroubles: 1936, 872 acres
Morgon: 1936, 2696 acres
Regnie: 1988, 1085 acres (newest)
Cote de Brouilly: 1938, 776 acres
Brouilly: 1938, 3074 acres (largest)
63
Q

Where is Saint-Amour AOC located?

A

Northernmost cru, borders Maconnais, production centered around st. Amour commune

64
Q

What does Saint-Amour translate to?

A

St. Love, promoted around Valentine’s Day

65
Q

What are the soils of Saint-Amour? Which direction do they face?

A

Granite and clay, east and southeast

66
Q

What is the style of Saint-Amour wines?

A

Short maceration: light, fruity, perfumed with flavors of grape, violet, peach
Longer maceration: more tannic, structured; hints of Kirsch, cake spices, rich mouthfeel intended to age in bottle 2-5 years, become Pinot Noir like with age

67
Q

What are the soils of Julienas? What directions do vineyards face?

A

Acidic, comprised of granite veined with magnesium and porphyry, granite makes more structured age worthy Beaujolais; vineyards south facing

68
Q

What are the flavors/aromas of julienas?

A

Strawberry, lingonberry, hints of violet & cinnamon, display peach and cassis in certain years

69
Q

What does Chenas mean and what is Chenas AOCs history?

A

Chene means “oak tree,” location is an ancient oak forest; well known for exporting highly valued wines to Paris in 18th century

70
Q

What is the soil composition of Chenas AOC? What direction do vineyards face?

A

At highest point on Mont Remont, soils are granite; lower slopes there is more clay and stone; vineyards face north-west, east, and south; south and east facing are ideal

71
Q

What is the style of Chenas AOC?

A

Wines need a few years of bottle age to manifest true potential, described by locals as “a bouquet of flowers in a velvet basket”, considered one of crus with best aging potentials, needs to age two years, can hold 8-10 years in cellar; floral with subtle notes of peony and rose, tannins have voluptuous mouthfeel, finish hints of spice and wood

72
Q

What is Moulin-a-Vent AOC named after? How is the AOC rated?

A

Named after local windmill, highly rated

73
Q

What are the soils of Moulin-a-vent AOC?

A

Comprised of soft flaky arene and decomposed pink granite rich in maganese

74
Q

What is Moulin-a-Vent considered? Why? What is the style of wine?

A

Considered “King of Beaujolais” because produces most full bodied and tannic wines of the Crus; in youth boast plum and cherry fruit with hint of violet perfume; with age- dried fruit, truffle, cake spices, rose with meaty musky undertones

75
Q

What happens to Moulin-a-vent as it ages? What is the local verb for this?

A

They become Pinot-like, locals Vern for this is “pinoter,” wines “pinotent”

76
Q

What are the two soil types of Fleurie AOC? What wines do they produce?

A

At high altitudes on steep slopes, dry, thin decomposed pink granite soils; further down slope soils deeper, richer, incorporate clay. Granite soils- elegant, aromatic reds; clay-based makes full bodied wines built for cellaring

77
Q

What is the style of wines in Fleurie?

A

Wide range of fruity and floral aromas including peony, violet, iris, rose, red berries and peach; considered most feminine of all crus, can age abs will develop sweet spice

78
Q

What is the reputation of Chiroubles AOC?

A

Reputation of being most “Beaujolais” I’d all of the crus- wines are soft, light, fruity, delicate (benchmark Beaujolais)

79
Q

What are the soils of Chiroubles AOC? What are the vineyard locations- how does this impact the wines?

A

Granite and gorrhe; highest of 10 Crus, located on steep slopes, coolest of 10 crus and harvest starts later (vineyards face southeast)

80
Q

What is the style of Chiroubles wines?

A

Highly perfumed, rose, peach, raspberry, lingonberry, and cake spices with silky mouthfeel

81
Q

What is the style of wines in Morgon?

A

Good for aging- full bodied, rich, powerful, meaty flavors (cellar 5-10 years); ripe cherry fruit (in warm years Kirsch, cherry jam), hints of apricot, peach, plum, rich framework, silken tannins; with age forest floor (sous bois) similar to Pinot Noir

82
Q

What does the Morgon term morgonner mean?

A

When a wine “morgonne” is expresses terroir (transformation with age from aroma to bouquet)

83
Q

What is the soil of Morgon? How does it effect the wine?

A

Roches Pourries (rotted rocks) - locals attribute strong cherry notes to rotted rocks

84
Q

What is the style of wine in Regnie AOC?

A

Tart cherry, raspberry, lingonberry, cassis flavor, hint at white peach; reach aromatic peak 3-5 years of cellaring

85
Q

Where are the Cote de Brouilly vineyards located?

A

On the slopes of Moutn Brouilly, only Cru to have vineyards facing all four compass directions; Cote de Brouilly appellation lies within Brouilly appellation

86
Q

What is the style of Cote de Brouilly wines?

A

Fresh grapes and cranberries, silken tannins, vibrant acidity, minerality; take a few years in bottle to express full potential

87
Q

What is the climate of Brouilly AOC compared to the rest of Beaujolais?

A

More Mediterranean warmed and sunshine (southernmost)

88
Q

What percent of Beaujolais Cru total area does Brouilly AOC make up?

A

20%

89
Q

What are the soils in Brouilly?

A

Cornes Vertes (green horns): decomposed diorite, volcanic rock almost blue black, when they break down and release minerals, soil has blue green hue

90
Q

What is the one climate in Brouilly? What is the style of wine?

A

Pisse-Vielle- fresh grape, red berry, plum aromas and flavors

91
Q

When was “Vin de Pays des Gaules” created? What area does it cover? What are the requirements and what is in now called?

A

In 2006, covers most of Beaujolais AOC- more generous yields, can include broader range of red and white varieties, now called IGP de Gaules, cannot be sold till mid-December after release of Beaujolais Nouveau so as to not compete

92
Q

When should you drink Beaujolais?

A

Nouveau- upon release
Beaujolais and Beaujolais Villages- within 1-2 years
Crus- can last 5 years or more if cellared properly, develop Pinot Noir like characteristics (especially Chenas, Moulin-a-vent, and Morgon)

93
Q

What are the correct serving temperatures for Beaujolais?

A

Nouveau, Beaujolais, and Beaujolais Villages- chilled, not cold (55 degrees)
Crus slightly warmer (58 degrees) because of bigger tannin structure

French Wine Scholar (12 decks)

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