Beaujolais

Question 1

the climat is here similar to maconnais and is idealy suited to the early budding and ripening gamay.

Answer 1

yes

Question 2

what kind of grape is gamay ?

Answer 2

1) early budding and ripening
2) gamay can produce large yields
- –therefore the best are planted on granit soils where the nutrients are at low level
- —- this limits the yields and produce grapes with a higher concentration

Question 3

what is the traditional way of pruning in beaujolais ?

Answer 3

gobelet: the vines are spurpruned around the head, the shoots are tied together, to hold them vertically
- – however an increasing number of grapegrowers are now training their vines in along wires to allow mechanisation

Question 4

what kind of aromas give gamay ?

Answer 4

gamay gives fragrant (aromatische) with aromas of raspberry and cherry fruit

• — the wines rarely have more than med tann and body
• — the lightest styles can even be served lightly chilled

Question 5

app beaujolais and beaujolais nouveau:

Answer 5

1) to the east and south of the region lies the alluvial plain of the river Saône and it is here that beaujolais is produced
- — mainly by carbonic and semi carbonic maceration
- — this is also the major source of beaujolais nouveau
2) beajolais nouveau: a wine especially made for early drinking
3) both are light in body and tannin, with red berry fruit and often notes of kirsch, banana and cinnamon like spice from carbonic maceration

Question 6

beajolais villages and the crus:

Answer 6

1) the vineyards are planted more to the north and the west, where the granit soils are more founded
- – 39 villages has the right to call their wine beaujolais villages
- – these tend to be made for blending wines from different villages
2) ten villages has their own aop:
a) Moulin a vent
b) fleurie
c) morgon
d) brouilly

Question 7

how can a morgon and moulin a vent taste ?

Answer 7

they often produce the most structured wines:

—- the fruit concentration and tann structure can prove that these wines age well in bottle

Question 8

How does a brouilly and fleurie taste ?

Answer 8

they tend to produce lighter, more parfumed styles:

1) a range of techniques can be used in the production of these wines
2) many of these wines undergo a crushed fruit ferm
3) some will recieve oak maturation, big oak
- —- the wines rarely display pronounced aromas of new oak