Beaujolais Flashcards
What percentage of Beaujolais production is made from Gamay?
98%
How does Beaujolais’ total production compare with the rest of Burgundy?
Beaujolais produces about as much wine as the rest of Burgundy ccombined
Describe the climate and soils of Beaujolais
Beaujolais has a continental climate that is slightly warmer than the rest of Burgundy. The Saone River is a moderating influence, while cold Mistral winds can affect flowering and damage grapes at ripening. The northern part (where the Crus and BJV are located) is hilly and has fast-draining granite, schist, and sandy soils, and in the south (where BJ is located) the land is flatter nd soils richer
Describe Gamay Noir
Gamay Noir is early budding and early ripening, vulnerable to spring frost, millerandage, rot, and wind. It is expressive and gives wines of varying tannin and fruitiness based on the ripeness of the grapes, skins, and seeds. It is productive and yields must be controlled for high quality. It is traditionally bush trained, but is grown on trellises to aid mechanization for inexpensive wines. Hand-picking is required for whole bunch fermentation
Describe Chardonnay from Beaujolais
Small amounts grown in the north of Beaujolais, bordering the Maconnais. Best on cool marl or limestone soils that slow down ripening
Describe winemaking in Beaujolais
Most production is by semi-carbonic maceration. Chaptalisation is common. Total maceration time is 4-5 days for BJ and BJV to enhance fruitiness and color for early consumption wines. Press wine is blended with free-run wine for color and tannin. Typically aged briefly in stainless and sold early. Good quality BJV may be macerated 6-9 days for more concentration. Cru may bhave extended maceration 1(10-20 days), and may be destemmed and crushed (like stndard production). Cru may be aged in small or large barrels with some new, and the trend is toward more body and tannin. Low-intervention winemaking is popular
Describe Beaujolais Nouveau
It is an AOC category, and may be labelled Beaujolais Nouveau AOC or Beaujolais- Villages AOC depending on where it is grown. It is an exception to French law forbidding release of wine before the 15th of December. They are made by carbonic or semi-carbonic maceration and bottled 3-5 days after fermentation has finished. They may go through malo. Fining and filtration are common and SO2 may be high (to prevent malo in bottle)
Describe Beaujolais AOC and its max yield
Regional appellation that covers all of Beaujolais, but usually only used by producers south of Villages. Max yield 60 hl/ha, resulting in some low flavor intensity, fresh and fruity, good quality and inexpensive
Describe Beaujolais-Villages AOC and its max yield
Better quality wines than Beaujolais AOC due to better ripeness achieved in the north. Max yield 58 h/ha. Individual village name may be put on the label if sourced from that village, but usually just BJV. Typically purple, with med intense cherry, raspberry, red plum, sometimes bana from semi-carbonic, med+ acid, med- body, med alc, low to med tannin. Some producers, usually using old vines and organic methods, age in oak and are very good quality
What are the two largest Crus in Beaujolais?
Brouilly and Morgon
Describe Brouilly AOC
Most southern Cru, producing lighter, more perfumed style
Describe Chiroubles AOC
Cru at the highest altitude and produces lighter, fragrant wines with marked acidity
Describe Fleurie AOC
Southern portion has sandy soils producing light, fragrant wine, while the north has more clay and wines are heavier, lower acid, and more full-bodied
Describe Moulin-a-Vent AOC
Produces the most powerful and long-lived wines, closer in style to Cote d’Or reds than other Beaujolais
Describe Morgon AOC
Pronounced intensity, black chery alongside the red fruit, and sufficient tannin for 10+ years of aging
