Beaujolais

Question 1

What is the number one grape in Beaujolais?

Answer 1

Gamay

Question 2

What happens if Gamay is not well managed?

Answer 2

Can produce large yields which create lower quality wines.

Question 3

How is gamay trained in Beaujolais?

Answer 3

The vines are pruned to spurs around the head and then shoots are tied together to hold them together vertically.

Question 4

What type of soil is high quality gamay found in?

Answer 4

Granite soils that have low nutrients. This limits the yield and as a result the flavours in the grape are more concentrated.

Question 5

What is a typical gamay?

Answer 5

Aromas of raspberry and cherry. No more than medium tannin and body. Lighter styles can be served chilled.

Question 6

How is the wine out of the east and south west of Beaujolais produced?

Answer 6

Using the process of carbonic and semi-carbonic maceration.

Question 7

Talk about Beaujolais Nouveau?

Answer 7

• Can not be released to the consumer until the third thursday in November
• Can not be sold by growers after the 31st of August.
• Wines labelled as Beaujolais Nouveau can only come out of Beaujolais or Beaujolas villages.

Question 8

What are beaujolais nouvea like?

Answer 8

light in body and tannin with red berry fruit and often notes of banana or cinnamon like spice from carbonic maceration

Question 9

How many villages in Beaujolais have the right to call their wine Beaujolais Village?

Answer 9

39

Question 10

Why dont many Beaujolias villages have the village name on the label?

Answer 10

Because typically you use a blend of grapes from lots of villages.

Question 11

How many crus are their in Beaujolais?

Answer 11

10

Question 12

What are the four crus with the greatest production?

Answer 12

Brouilly, Morgon, Fleurie and Moulin-a-vent.

Question 13

What are wines from Morgon and Moulin-a-vent like?

Answer 13

Produce the most structured wine. Fruit concentration and level of tannins means that this wine can do well with bottle aging.

Question 14

What are wines from Brouille and Fleurie like?

Answer 14

Typically produce lighter and more perfurmed styles.

Question 15

What are the range of techniques used in Beaujolais?

Answer 15

1. Undergo a crushed-fruit fermentation and some will receive oak aging often in large vats rather than casks - the wines rarely display pronouned aromas of new oak.
2. The use of semi-carbonic maceration or use of whole bunches to give brighter fruit aromas.