Beaujolais Flashcards

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1
Q

What kinds of wines are produced here?

A

Mostly red wines made from the Gamay grape, but also Chardonnay is allowed

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2
Q

What is the climate of Beaujolais?

A

Semi-continental. Warmer and drier than the rest of Burgundy.

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3
Q

What is the aspect and geography of Beaujolais?

A

Hilly granite slopes in the north (where the Crus are located).
Flat plains made of sandstone in the south.

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4
Q

What is the soil of Beaujolais?

A

Schist and granite in the north
sandstone and clay in the south

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5
Q

What are the AOP designations of Beaujolais?

A

Beaujolais AOP

Beaujolais Nouveau (not an AOP)

Beaujolais Villages AOP

Beaujolais Cru AOP

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6
Q

How many Crus are there?

A

10

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7
Q

What are the Beaujolais Cru? (from N to S)

A
  • St. Amour
  • Julienas
  • Chenas
  • Moulin-a-vent
  • Fleurie
  • Chiroubles
  • Morgon
  • Regnie
  • Cote de Brouilly
  • Brouilly
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8
Q

What vinification techniques are common in Beaujolais?

A

Carbonic maceration
Use of stainless steel and concrete vessels
Use of used or neutral french oak barrels

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9
Q

What is the flavor profile of Beaujolais Nouveau

A

Fresh, fruity. Meant to be drunk within 6 months of release.

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10
Q

What is the flavor profile of Beaujolais Cru?

A

More serious, fruit forward with tannin structure. Can be rich depending on the cru. Complex with spice.

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11
Q

What is the size of Beaujolais?

A

35 miles, goes from north to south. Slightly overlapping with the southern end of Maconnais

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12
Q

Where are Beaujolais Village wines typically from?

A

The non-Cru areas in the north.

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13
Q

When is Beaujolais Nouveau released?

A

3rd Thursday in November

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14
Q

How many Beaujolais Villages are there?

A

38

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15
Q

What is unique about Beaujolais Villages labels?

A

The village name is not allowed on the label. It is simply denoted as “villages.”

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16
Q

How should Beaujolais be served?

A

Slightly chilled to bring out the fruit and acidity.

17
Q

What fermentation technique is typically used for Beaujolais crus?

A

Partial carbonic maceration. Carbonic macerated part way, then traditional aerobic fermentation continues for the remainder of the fermentation process