BEAUJOLAIS

Question 1

BEAUJOLAIS-IN GENERAL

Answer 1

• CLIMATE: SIMILAR TO THE SOUTHERN MACONNAIS (MODERATE CONTINENTAL)
• GRAPE: GAMAY
• EARLY BUDDING & RIP. SO THIS CLIMATE IS IDEAL/ IT CAN PROD. LARGE YIELDS & RESULT LOWER-Q WINES
• FRAGRANT WINES, RASPBERRY, CHERRY F/ RARELY HAVE MORE THAN MED LEVELS OF TANNIN & BODY/ LIGHTEST STYLES CAN BE SERVED LIGHLY CHILLED
• BEST WINES: GROWN ON GRANITE SOILS THAT HAVE LOW L OF NUTRIENTS=THIS LIMIT THE YIELDS=AS RESULT THE FLAV IN GR ARE MORE CONCENT.
• GOBELET: VINES ARE PRUNED TO SPURS AROUND THE HEAD & THEN SHOOTS ARE TIED TOGETHER TO HOLD THEM VERTICALLY
• INCR. NUMB. OF GR GROWERS ARE NOW TRAINING THEIR VINES ALONG WIRES TO ALLOW FOR MECHANISATION NOW)

Question 2

HIERARCHY IN BEAUJOLAIS

Answer 2

REG APP OF BEAUJOLAIS

BEAUJOLAIS VILLAGES

INDIVIDUAL APP OF THE BEAUJOLAIS CRUS

Question 3

BEAUJOLAIS & BEAUJOLAIS NOUVEAU

Answer 3

TO THE EAST & SOUTH OF THE REG LIES ALLUVIAL PLAIN OF THE RIVER SAÔNE:

• BEAUJOLAIS PRODUCED HERE
• MAINLY BY CARBONIC MACERATION & SEMI-CARBONIC MACERATION
• THIS IS ALSO MAJ SOURCE OF BEAUJOLAIS NOUVEAU/ A WINE SPECIFICALLY MADE FOR EARLY DRINKING/ IT CAN’T BE RELEASED TO THE CONSUMER UNTIL THE 3RD THURSDAY IN NOVEMBER AFTER THE VINTAGE & CAN’T BE SOLD BY GROWERS OR NEGOCIANTS AFTER THE FOLLOWING 31 AUGUST
• WINES LABELLED BEAUJOLAIS & BEAUJOLAIS NOUVEAU=CAN ONLY BE OF BEAUJOLAIS VILLAGES Q; 10 CRUS CAN’T BE SOLD IN THIS WAY
• WINES (BOTH B & BN) : L BODIED, TANNIN/ RED BERRY F/ NOTES OF KIRSCH, BANANA, CINNAMON-LIKE SPICE FROM CARBONIC MACERATION

Question 4

BEAUJOLAIS VILLAGES

Answer 4

• TO THE NORTH & THE WEST OF THE REG: VINS ARE PLANT. ON A SERIES OR ROLLING HILLS, WHERE THE GRANITE SOILS ARE FOUND
• 39 VILLAGES HERE BEAUJOLAIS VILLAGES
• INDIVIDUAL VILLAGE NAMES RARELY APPEAR ON WINE LABELS
• BEAUJOLAIS VILLAGES TEND TO BE MADE FROM BLENDING W FROM DIFFERENT VILLAGES

Question 5

BEAUJOLAIS CRUS

Answer 5

• 10 VILLAGES ARE ENTITLED TO THEIR OWN APP; THESE ARE BEAUJOLAIS CRUS
• 4 WITH THE GREATEST PROD. ARE:
• BROUILLY
• MORGON
• FLEURIE
• MOULIN-A-VENT
• MOULIN-A-VENT & MORGON: OFTEN PRO. MOST STRUCTURED WINES/ THE FRUIT CONCENT. & LEVEL OF TANNINS MEAN THAT=WINES CAN IMP. W/ BOTTLE-AGING
• BROUILLY & FLEUIRE: TEND TO PRO LIGHTER & MORE PERFUMED STYLES

*WINEMAKING TECH OF THESE WINES:

• MANY UNDERGO A CRUSHED-FRUIT FERM.
• SOME RECEIVE OAK AGEING OFTEN IN LARGE VATS RATHER THAN CAKS; WINES RARELY DISPLAY PRONOUNCED AROMAS OF NEW OAK
• OTHER PROD. USE SEMI-CARBONIC MACERATION OR A SMALL PROP. OF WHOLE BUNCHES TO GIVE BRIGHTER FR. AROMAS