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D3 - France > Burgundy > Flashcards

Burgundy Flashcards

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1
Q

What is the climate in Chablis?

A

Continental

Cold winters

Warm summers

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2
Q

Why is Chardonnay favoured in Chablis?

A

Early ripening which is beneficial in cool climate (can help to reduce vintage variation)

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3
Q

What is the average annual rainfall in Chablis?

A

670mm

Spread through the year - can promote fungal disease and problems at harvest

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4
Q

What is the main soil type in Chablis?

A

Kimmeridgian - limestone & clay containing a high proportion of fossilised seashells

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5
Q

What options do producers in Chablis have for managing frost?

A
  • Smudge pots (smoky and bad for environment, need staff in the vineyard)
  • Sprinklers (aspersion) - high installation costs
  • Pruning - can prune to delay bud burst
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6
Q

What rootstock is widely used in Chablis and why?

A

41B

Highly tolerant of limestone soils with high pH

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7
Q

Why is the double Guyot training system typical in Chablis?

A

Has two canes so if one fails or is damaged by frost the other may survive

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8
Q

Why are grand cru sites in Chablis generally picked by hand?

A

Incredibly steep

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9
Q

What is the growing environment in Petit Chablis?

A

Higher, cooler vineyards with Portlandian soil (hard limestone with less clay than Chablis)

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10
Q

How many Premier Cru sites are there in Chablis?

A

40

Predominantly south/ south east facing on Kimmeridgian soil

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11
Q

Describe the Chablis Grand Cru

A
  • one site with seven named vineyards called climats (eg Les Clos)
  • southwest facing
  • on bank of River Serein
  • Kimmeridgian soil (crumbly marl = good drainage, clay = water retention, promotes quality)
  • represents 1% of production
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12
Q

Why are Premier Cru and Grand Cru Chablis sites predominantly planted mid slope on south facing slopes?

A
  1. Better drainage and frost protection
  2. South facing means better light interception and riper fruit
  3. Belt of trees next to Grand Cru protects from northerly winds
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13
Q

What is the name of the co-op that vinifies one third of Chablis wine?

A

La Chablisienne

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14
Q

What is the typical winemaking process for a Chablis wine?

A
  1. Fermentation in stainless steel
  2. Little to no use of oak
  3. Chaptalisation in all but the warmest years
  4. Malolactic conversion common to soften acidity
  5. Lees aging sometimes used to enhance texture
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15
Q

Why is the use of oak controversial in Chablis?

A

Many believe Chablis should not be Oaked as the wine is celebrated for crisp citrus and green apple flavours, and high acidity

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16
Q

What are the maximum yields for

  1. Petit Chablis AOC and Chablis AOC
  2. Premier Cru AOC
  3. Grand Cru AOC
A
  1. 60 hl/ha
  2. 58 hl/ha
  3. 54 hl/ha
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17
Q

What is the climate in Burgundy?

A

Continental. Warm, relatively short summers and cold winters.

The Maconnais is typically slightly dried and hotter

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18
Q

What is the name of the hills which moderate the climate in the Côte d’Or?

A

Morvan hills

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19
Q

What is the average annual rainfall in Burgundy?

A

700mm

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20
Q

Why is promoting ripeness of skins and pips in Pinot Noir a priority for Burgundy growers?

A

Pinot Noir can struggle to ripen full in cool years - this can result in underripe flavour and tannin in the finished wines

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21
Q

Why is the risk of spring frost particularly acute for both Chardonnay and Pinot Noir?

A

They are both early budding varieties and spring frosts after bud burst can substantially lower yields

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22
Q

Why is hail in Burgundy a problem and what measures can be taken to mitigate the effects?

A

April-May hail can damage early vine growth and reduce yield or lead to total crop loss - later in the growing season can damage fruit and increase risk of fungal disease

Preventative measures;

  1. Sorting in the winery
  2. Anti hail netting (limited use permitted since 2018)
  3. Silver iodide (most common)
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23
Q

Describe the topography of the Côte d’Or

A

A range of hills running north to south with varying altitudes of 200-400 metres

There are also side valleys running east to west which gives a wide range of aspects such as east, south, south-east

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24
Q

Why are the best sites in Burgundy located on the mid slope?

A
  • well draining shallow soils
  • good sunlight interception and thus better ripening potential
  • relative frost protection
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25
Q

Describe the main differences between the soils in the Cote de Nuits and the Cote de Beaune

A

CDN has a higher limestone content - better for Pinot Noir

CDB has a higher clay content & is deeper - better for Chardonnay

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26
Q

What affects soil depth and why is this a problem?

A

Mainly due to movement down the slopes due to erosion

  • thinner soils higher up are too thin for vines to thrive
  • deeper soil lower down is too fertile leading to excessive canopy growth and potential for shading and underripeness
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27
Q

Describe the main characteristics of Chardonnay

A
  1. Early budding (spring frost risk)
  2. Early ripening (suitable for cool climates)
  3. Can achieve relatively high yields without loss of quality
  4. Prone to grey rot, mildew, millerandage and grapevine yellows
  5. Cool climates give notes of apple, pear, citrus - warmer climates more melon, stone fruit and ripe citrus
  6. Main challenge in Burgundy is vigour management
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28
Q

Describe the main characteristics of Pinot Noir

A
  1. Early budding (spring frosts)
  2. Late ripening (suitable for cool climate)
  3. Yields must be limited to ensure high quality fruit
  4. Very delicate - susceptible to mildew, botrytis, fan leaf, leaf roll, berries can get sunburnt
  5. Ripens too fast in warm climates
  6. Main concern for Burgundy growers is achieving sufficient ripeness and balance
  7. Red fruit, oak influence, medium tannin, game and mushroom notes with age
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29
Q

What is the typical planting density in Burgundy?

A

8000 - 10,000 vines per hectare (although can be higher as denser planting is thought to increase root competition and encourage higher quality fruit)

30
Q

What are the main training systems used in Burgundy?

A
  • cordon systems such as Cordon du Royat
  • Guyot (replacement cane pruning with VSP)
  • Poussard-Guyot
31
Q

What are the advantages and disadvantages of de-budding for canopy management?

A

A. Can promote good vine balance

D. Is done early in the season and so any following hail, frost or fungal disease can have a devastating effect

32
Q

What are the advantages and disadvantages of green harvesting for canopy management?

A

A. Done later in the year so growers can assess size, shape and position of bunches

A. Growers can also take into account any extreme weather events that may have occurred as its later in the season

D. Can change the vine development - it can overcompensate with excessive green growth leading to dilution of fruit

33
Q

What are the maximum yields for

  1. Regional appellations
  2. Village level wines
  3. Grand Cru wines
A
  1. 69 hl/ha for red, 75 hl/ha for white
  2. 40-45 hl/ha for red, 45-47 hl/ha for white
  3. 35 hl/ha red, 40 hl/ha white
34
Q

What are the main hazards in Burgundy vineyards?

A
  1. Grape months (managed using pheromones)
  2. Fungal diseases such a grey rot, powdery/downy mildew (managed with spraying and canopy management)
  3. Grapevine yellows
  4. Esca and other trunk diseases
35
Q

Why is the timing of harvest critical in Burgundy?

A

The marginal climate - too early and grapes may not be ripe, too late and fruit is exposed to autumn storms and potential fruit damage/dilution

Too early and fruit may be underripe

Too late and weather may damage fruit

Availability of workforce is a significant concern as majority of fruit is hand harvested

36
Q

When will chaptalisation be used?

A

When musts have insufficient sugar to reach minimum permitted alcohol level or desired style (higher alcohol increases perception of body)

37
Q

Why are grapes typically pressed in whole bunches?

A

To help drain the must and maintain high quality juice

38
Q

Why is skin contact not usually used in white winemaking?

A

Chardonnay is not an aromatic grape variety and producers want to avoid/limit extraction of tannin

39
Q

What method of clarification is used for high quality must?

A

Sedimentation

40
Q

What method can be used to try and avoid premature oxidation?

A

Hyper oxidation (Burgundy has had a lot of criticism regarding premox)

41
Q

What is the usual fermentation temperature and vessel for higher quality wines?

A

16-20 degrees in oak barrels to give a creamier and more rounded style

42
Q

What is the standard oak barrel in Burgundy?

A

228 litre piéce - although some producers will use 500-600 litres for more subtle oak influence and less oxidation

43
Q

Why are white wines more common filtered than reds in Burgundy?

A

To avoid cloudiness in the finished wine (consumer doesn’t like it)

44
Q

What is the main aim when vinifying Pinot Noir?

A

Preserve primary fruit character and not overwhelm delicate primary notes with too much oak

45
Q

Which winemaker advocated destemming Pinot Noir?

A

Henri Jayer

46
Q

Why has whole bunch pressing regained popularity in recent years?

A

Aid aeration of the bunches and can add perfume, freshness and ripe tannin

HOWEVER

Stems must be fully ripe or it can lead to unripe astringent tannin and flavour

Therefore many winemakers use a proportion of whole bunch as part of the blend

47
Q

Why is cold soaking important for Pinot Noir?

A

Variety is naturally low in anthocyanins and cold soak can maximise colour extraction

48
Q

Why is it important for the cap to be regularly broken up during Pinot Noir fermentation?

A
  1. Introduce oxygen for yeast metabolisation
  2. Avoid reduction (Pinot is prone)
  3. Avoid production of acetic acid
  4. Extract colour, tannin and flavour from the skins
  5. Regulate temperature in the must (a healthy ferment can reach 30 degrees)
49
Q

What are the two most commonly used cap management techniques?

A
  1. Punching down (pigeage)

2. Pumping over (remontage)

50
Q

What aging period is usual for premium/super premium wines?

A

12-20 months

51
Q

Which wine classifications use a higher percentage of new oak?

A

Grands Crus and Premier Crus

52
Q

When does spontaneous malolactic conversion usually take place?

A

The spring after harvest when the cellar begins to warm up

53
Q

What factors are Burgundy classifications based on?

A

Factors such as soil, aspect and microclimate - basically, terroir

54
Q

Describe the four tier classification hierarchy in the Cote d’Or

A
  1. Regional/generic appellations (Bourgogne AOC)
  2. Communal/village appellations (Meursault AOC)
  3. Premier Cru (Morey st Denis 1er Cru AOC)
  4. Grand Cru (Bâtard-Montrachet Grand Cru AOC)
55
Q

What percentage of production do Grands Crus account for?

A

1%

47% premier cru and village, the rest regional

56
Q

How many appellations are there in Burgundy?

A

84

57
Q

In terms of appellation status, how do Grands Crus and Premier Crus differ?

A

Grand Crus are appellations in their own right whereas premier crus are additional denominations related to a village

58
Q

How big is La Romanée Grand Cru?

A

0.84 hectares

Smallest in Burgundy

59
Q

Name at least 3 of the most important villages in the Cotes de Nuits

(Extra points for getting them all in order )

A

From north to south …

  1. Gevrey chambertin AOC
  2. Morey st Denis AOC
  3. Chambolle Musigny AOC
  4. Vougeot AOC
  5. Vosne Romanee AOC (home to la Tache, Romanee conti)
  6. Nuits St Georges AOC
60
Q

Name at least 3 important appellations in the Cote de Beaune

A
  1. Aloxe Corton (home to Corton Charlemagne)
  2. Beaune AOC
  3. Pommard AOC
  4. Volnay AOC
  5. Meursault AOC
  6. Puligny Montrachet/Chassagne Montrachet AOC (home to best Grands Crus such as Batard Montrachet)
61
Q

What style of wine does the Maconnais mostly produce?

A

White wines - often inexpensive but some excellent areas such as Pouilly Fuisse and St Aubin. The region is currently formalising premier cru status for the first time for the best sites

62
Q

What is the function of a grower in Burgundy?

A

Have vineyard holdings, often several parcels across different villages and appellations, and sell grapes or unfinished wines to négociants

63
Q

What is the function of a domaine in Burgundy?

A

Businesses which make wines from their own vineyards and sell them under their own domaine label

64
Q

What is the function of negociants in Burgundy?

A

Typically large businesses which buy grapes or unfinished wine from growers, vinify them and bottle them for sale under their own label

65
Q

What is the function of micro-negociants in Burgundy?

A

Smaller business which buy fruit from v good to top quality vineyards, vinify and bottle them under their own label (example Benjamin Leroux)

66
Q

Where in Burgundy are cooperatives most important?

A

Chablis and the Maconnais

67
Q

What are the consequences of Napoleonic inheritance laws 8n Burgundy?

A

All children must inherit an equal share of an estate leading to a complex system where many domaines have very similar names

68
Q

What are the 3 largest Burgundy export markets by value?

A

USA, UK, Japan

69
Q

What percentage of Burgundy is sold in France?

A

50%

70
Q

Briefly compare the style of wines In Volnay vs Pommard

A 
Volnay = elegant and intensely perfumed
Pommard = more robust and tannic
71
Q

What factors have led to a dramatic increase in Burgundy prices since the mid 2000s?

A
  1. High land prices driven by lack of availability and foreign investment
  2. Increasing worldwide demand vs relatively small production (Burgundy produces approximately 25% of the volume of Bordeaux)
  3. Increasing interest from secondary market
72
Q

By how much (%) is it estimated that Burgundy prices have risen between 2003 and 2016?

A

200%

D3 - France (10 decks)

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