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D3 > Beaujolais/Jura > Flashcards

Beaujolais/Jura Flashcards

1
Q

Climate conditions of Beaujolais?

A

Continental
Adequate rainfall
Saone River - moderator
Mistral winds

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2
Q

Soil/slopes of Beaujolais?

A

Fast draining
Granite, schist, sandy
S/SE slopes

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3
Q

Describe Gamay in Beaujolais?

A

Early budding
Early ripening
Productive - reduce buds
Prone to millerandage, rot, wind
Bush vines traditional, now trellising more common

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4
Q

Organic/sustainable viticulture association founded in Beaujolais?

A

Terra Vitis

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5
Q

WInemaking in Beaujolais?

A

Semi-carbonic maceration
Chaptalisation common
4-5 day maceration (Village 6-9, Cru 10-20)
Low intervention

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6
Q

Describe Beaujolais Nouveau?

A

Bottled 3-5 days after fermentation
Fining/sterile filtration
Mod/high SO2
MLF optional

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7
Q

Yields in Beaujolais/Villages?

A

Moderate
60hL
58hL

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8
Q

Describe Beaujolais profile:

A

Red cherry
Raspberry
Red plum
Kirsch
Banana
M+/H acid
L/M- body
M alc
L/M tannin

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9
Q

10 Crus?

A

Brouilly (lighter, perfumed, Southern)
Chiroubles (acid, lighter, high altitude)
Fleurie
Moulin-a-Vent (powerful, long-lived)
Morgon (tannins)
Saint-Amour
Julienas
Regnie
Cote-de-Brouilly
Chenas

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10
Q

Beaujolais business?

A

Co-ops + Negociants
40% export
Japan, US, UK

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11
Q

Founding of Nouveau?

A

1964 - negociant George Duboeuf
Now 25% of Beaujolais

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12
Q

Varietals of Jura?

A

Poulsard
Trousseau
Savagnin
Chardonnay
Pinot Noir

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13
Q

Climate of Jura?

A

Moderate continental
High rainfall + long periods of wet weather
Hail

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14
Q

Describe Vin Jaune winemaking?

A

Fermenting Savagnin to dry
Age in barrel with headspace
Flor-type yeast develops (le voile)
Ages under le voile for 5 years, 6 years total barrel aging
Water transpires through barrel, raising alcohol
60hL/ha

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15
Q

Describe Vin Jaune profile?

A

Biological/oxidative aging character
High alcohol
Medium lemon/gold
Pronounced intensity
Bread dough, almond, ginger, green apple
High acid
Medium body

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16
Q

Describe Vin de Paille:

A

Sweet wine from dried grapes off the vine
Min. 14% ABV
7-12% RS
Min. 18mo in oak, 3 years total aging
Pinot Noir not allowed, all other Jura varieties
20hL/ha

17
Q

Wine business in Jura?

A

20% export
20% organic growing
Natural winemaking

18
Q

Jura winemaking?

A

MLF commonly used
Short skin maceration
Poulsard - carbonic/semi-carbonic maceration
Little new oak

19
Q

Describe Savagnin:

A

Early budding
Thick-skinned
High acid, medium body, medium alcohol

20
Q

Describe Poulsard:

A

Very early budding
Early ripening
Prone to coulure
Thin-skinned
Very pale ruby
Low intensity, tannin
Light body
Red currant, cranberry

21
Q

Describe Trousseau:

A

Thick skins
Vigorous
Prone to poor flowering, coulure, botrytis
Pale ruby, low intensity, light body, low tannins, high acid

D3 (29 decks)

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