Beaujolais

Question 1

Gobelet

Answer 1

• “bush vine”
• pruned to spurs around head
• shoots tied together to hold them vertically

Question 2

Gamay

Answer 2

• high acid
• low to medium tannin
• light to medium body
• raspberry, cherry, strawberry
• can be served slightly chilled
• early budding and ripening
• large yields > requires vineyard management

Question 3

Beaujolais Nouveau

Answer 3

• carbonic or semi carbonic maceration
• released 3rd Thursday after harvest
• light body
• low tannin
• red berry, kirsch, banana, cinnamon, bubblegum

Question 4

Top Beaujolais crus

Answer 4

• Moulin a Vent *
• Fleurie
• Morgon *
• Brouilly

Question 5

Climate

Answer 5

moderate continental

Question 6

Semi-carbonic maceration

Answer 6

• open vat filled with whole clusters
• grapes at bottom crushed under weight
• ambient yeast begin fermentation
• CO2 produced > pushes air out
• vat is sealed
• creates anaerobic environment
• remaining grapes undergo intracellular fermentation
  1) free run separated and fermented with yeast off skins
  2) remaining wine pressed and fermented
• both blended