Beaujolais

Question 1

Topography (Cities, water bodies, mountains)
Factor effecting climate, hazards, Terroir

Answer 1

City: Macon, Lyon

Climate: moderate continental
Mountain: Monts du Beaujolais and Massif Central
River: Saone
Granite in north (very low in nutrient, gives more contracted, fruity wines)
Sandstone and clay in south (more delicate and fresh)

Question 2

Grape variety

Answer 2

Gamay, it buds and ripen early.

The best expression gives red berry fruits, medium tannins and body.

It can produce large yields, but in low nutrient soil like granite and with good canopy management it can produce concentrated wines

Question 3

The 10 cru of Beaujolais

Answer 3

Gamay dominant grape

10 Crus:
- Moulin-à-Vent (structure, powerful)
- Fleurie (aromatic, floral, fresher)
- Morgon (structure, powerful)
- Brouilly (aromatic, floral, fresher)

• Côtes-de-Brouilly
• Chénas
• Chiroubles
• Juliénas
• Régnié
• Saint-Amour

Question 4

Classification

Answer 4

• Beaujolais Cru AOC (10)
• Beaujolais Villages AOC (38)
• Beaujolais Nouveau (quickly made. Harvested in September, bottled in October and released end of November)
• Beaujolais AOC (regional)

Question 5

What is carbonic maceration?

Answer 5

Initiated in Beaujolais by Jules Chauvet.

Carbonic maceration is a winemaking technique used for red wine production (especially for Gamay) that ensures good extraction of colour and fruit flavours but little tannin.

The intact grapes are sealed in tanks.
The pressure of the grapes crushes the ones at the bottom
The ambient yeast begins the fermentation giving off C02 creating an anaerobic environment in which the rest of the grape will undergo a carbonic maceration.

Once carbonic maceration has completed (7-10 days) the winemaker pumps the juice into another vessel to allow yeasts to finish primary fermentation of the free run juice.
The rest of the grapes are pressed and left in contact with the skin for blending and creating more complex wines.

More:
The fermentation of the berries happens in the grape itself. Colour and tannins are transferred from the skin to the flesh while the grapes are building up carbon dioxide, which then force them to burst.

Question 6

What are some of the flavors derived from carbonic maceration?

Answer 6

Bubble gum
Banana
Cinnamon
Licorice

Question 7

How is semi-carbonic maceration different from carbonic maceration?

Answer 7

Semi-carbonic maceration does not utilize pumped-in carbon dioxide. it rely on the carbon dioxide naturally produced by fermentation.