Beaujolais

Question 1

Beaujolais

Answer 1

Immediately south of the Mâconnais (considered part of Burgundy)
Large quantity (similar to rest of Burgundy put together)
98% Gamay (tiny amount of rosé made from Gamay)
Some Chardonnay

Question 2

Gamay Noir

Answer 2

Early budding, Early ripening
Vulnerable to millerandage, rot and wind
Most picked by hand because while bunches are required to be made by semi-carbonic maceration

Question 3

Chardonnay

Answer 3

North of Beaujolais bordering Mâcon Village Appellation

Best on cooler marl or limestone soils that slow down ripening and preserves acidity

Question 4

Semi-carbonic Maceration

Answer 4

Whole clusters are tossed in together
Weight crushes grapes and starts fermentation
Enhances fruitiness and depth of color for early consumption

Question 5

Beaujolais Nouveau

Answer 5

Execration to the French wine laws made so be sold the third Thursday of November

Carbonic or semi-carbonic maceration, bottled 3-5 days after fermentation has finished

Fining and sterile filtration common as well as moderate to high use of SO2 (important so malolactic fermentation didn’t happen later in bottle)

Question 6

Beaujolais Villages

Answer 6

Typically better than Beaujolais AOC since higher level of ripeness from northern half of Beaujolais

Sits alongside the Cru vineyards

Purple color, medium intensity fresh red cherry, raspberry, red plum (often kirsch and banana from semi-carbonic maceration) medium + to high acidity, light to medium - body and light to medium tannins

Question 7

Beaujolais Cru

Answer 7

10 individual crus with their own AOCs
Northern part of the region, red wines only
Brouilly and Morgon significantly larger than others