Burgundy Flashcards
1
Q
what is Burgundy renowned for?
A
the quality of single variety wines made from Pinot Noir for red wines and Chardonnay for whites
2
Q
How far back does Burgundian grape growing go?
A
back to Roman times and then to the periods of the great monasteries (1,000 CE onwards) when vineyards were divided into individually named plots known as climats
3
Q
What are the areas that comprise of the Burgundy wine region?
A
CHablis, Cote d’Or, CHalonnaise, and Maconnais and then Beaujolais further to the south
4
Q
All of the Burgundy regions except which one occupy a very narrow strip of land running aprox in a North to south?
A
Chablis
5
Q
What two cities is Burgundy found between
A
Dijon and Macon (aprox 130km)
6
Q
What is the Cote d’Or divided into?
A
Cote de Nuits (just south of Dijon to just south of Nuit Saint Geaorges) and Cote de Beaune (from there south to Santenay)
7
Q
Besides Beaujolais what are the main plantings in Burgundy?
A
Pinot Noir and Chardonnay
8
Q
What are price and quality of Burgundy wines?
A
good to outstanding
mid priced to super premium
9
Q
Why are average prices high in Burgundy?
A
limited supply and surging world demand
10
Q
What are the plantings like in the sub regions of burgundy?
A
vary greatly:
Yonne departement (includes Chablis) is 80% Chardonnay
Cote d’Or is over 60% Pinot Noir
11
Q
What is Chablis?
A
It is the name of a town and an appellation that lies in the Valley of the River Serein in the northern most part of Burgundy
12
Q
What type of climate does Chablis have?
A
slightly cooler climate than cote d’Or
13
Q
What is Chablis well known for
A
Its wines with Chardonnay
14
Q
General SAT for Chablis wines
A
dry
med bodied
med alcohol
zesty high acidity
green apple lemon fruit flavors
good to outstanding
mid price to premium with some super premium
15
Q
What is the trend for oak in Chablis?
A
general trend is for no or min oak (although some premium producers may use oak in fermentation and aging)
16
Q
Discuss swings in popularity Chablis has had over time
A
early 19th c enjoyed a boom due to proximity to Paris, but than shrank due to phylloxera and powdery mildew later in 19th c . Also could not compete with cheaper wines once railway was built. was only made worse by rural depopulation after WWI and a devasting frost in 1945.
in recent years demand has resulting in land under vine growing back to 5,500 ha
17
Q
What is the climate in Chablis
A
continental with cool winters and warm summers
18
Q
What does the cool northern location of Chablis cause?
A
uncertainty about ripening and considerable vintage variation from year to year
19
Q
What is an advantage to Chardonnay in Chablis?
A
early ripening
20
Q
What is the annual average rainfall in Chablis?
A
670mm but this is spread throughout the year making for a moist climate
21
Q
What are some threats due to the moist climate of Chablis?
A
fungal disease
difficulties in period leading to harvest (rot)
22
Q
What are some things Chablis is vulnerable to
A
spring frosts and hail storms during the growing season both impacting yields
23
Q
What kind of soils are found in CHablis
A
limestone and clay some which has a large amount of fossilized seashell and is known as Kimmeridgian soil
24
Q
What are some options for managing spring frosts in Chablis
A
smudge pots - requires staff and is smoky,pollution
sprinklers (aspersion) - now most popular option, but expensive
pruning choices - later pruning promotes later bud burst
25
What rootstock is commonly used in CHablis and why?
41B (vinifera x berlandieri) - highly tolerant of limestone soils with high pH
420A (riparia x Berlandieri) is popular for low vigor and tolerance to high pH soils
26
What training system is typical for Chablis?
double Guyot replacement cane system - if one cane fails the other may survive the frost
27
How are grrapes harvested in CHablis
machine picked although grand cru vineyards are mostly too steep and are generally picked by hand
28
Describe Petit Chablis vineyards (including soil)
higher cooler vineyards predominantly wtih Portlandian soils (hard limestone with less clay)
29
What soil does Chablis have?
large area of Kimmeridgian soil and mixed aspects
30
What are the aspects of Chablis and Petit Chablis
flat land or on gentle slopes - many north facing sites
31
General SAT for Chablis and Petit Chablis
light bodied wines
higher acidity
light (Petit) to med (CHablis) intensity
green apple and lemon fruit
32
How many vineyards have premier cru status in Chablis?
40
33
What kind of aspect and soil are found in Chablis Premier Cru
predominatly on south-southeast facing slopes of Kimmeridgian soil
34
What are lieux dits
specified named plots that some larger premier cru vineyards in Chablis have
35
How can wines from lieux dits be labled?
under the specific site - ex Chablis Pemier Cru Troesmes or under the larger climat which they fall ex: Chablis Premier Cru Beauroy
36
How does Chablis Grand Cru work?
there is a single grand cru with 7 named vineyards (climats) (ex Les Clos and Vaudesir)
37
Where is Chablis Grand Cru located
immediately next to the village itself, faces southwest on the right bank of the River Serein
38
What kind of soil is Chablis Grand Cru on?
Kimmeridgian soil
39
What does the southwest facing slopes help to promote in Chablis Grand Cru?
ripening giving the wines more concentration and weight than either premier cru of village level Chablis
40
What contributes to higher quality in Chablis Grand Cru?
the mixture of crumbly marl and good drainage and high clay content for water retention
41
How much does Chablis Grand Cru represent of the regions production?
1%
42
How do sites of premier and grand cru Chablis being on slopes help
sites are better drained and protected from frost and the southerly aspect means better light interception and therefore riper fruit
43
what else does the grand cru chablis vineyards benefit from that help the wines have greater conentration, body and aging capacity
shelter from winds coming from the north due to a belt of trees between it and the adjacent petit Chablis vineyards
44
Is Chaptalization used in CHablis?
yes typically up to the legal limit it is used regularly in all but the warmest years
45
How are Chablis wines fermented?
typically in stainless steel vessels with storage in stainless steel or concrete for a few months for most wines
46
IS malolactic conversion used for Chabis wines?
it is common to soften the acidity
47
What is done to enhance texture in Chablis wines?
some spend months on the lees
48
Are oak flavors/aromas and textures typical of CHablis wines?
no they are not typically desired - chablis is celebrated for its crisp, bright citrus and green fruit flavors and high acidity - however some premier crus and more occasionally grand crus may be fermented and aged in barrels
49
What is the only grape allowed in CHablis appellation?
Chardonnay
50
What are the max yields for each AOC in CHablis?
Petit CHablis and Chablis AOC = 60 hl/ha
CHablis Premier Cru AOC = 58 hl/ha
Chablis Grand Cru AOC = 54 hl/ha
51
What is the main difference between negociants (merchants) and domaines (estates) in Burgundy
negociants have bought land and domaines supplement their own production with negociant business
52
how much of the wine in Burgundy is vinified by co-operative La Chablisienne?
1/3
53
What was founded in Burgundy in 1993 with aims to combat fraud and address environmental issues?
Le Syndicat de defense de l'Appellation de Chablis
54
What is L'Union des Grand Crus de Chablis?
a voluntary association in Burgundy to promote the quality of Chablis Grand Cru and limited to those who have Grand Cru sites
55
What does the L'Union des Grand Crus de Chablis charter include?
must hand harvest and practice sustainable viticulture
56
What are important drivers of price in Chablis?
the name of the domaine and level of appellation
57
What are the price ranges for each of the apellations of CHablis?
Petit Chablis and Chablis AOC = mid priced sometimes premium
Grand Cru and premier cru = premium or super premium priced
58
How much of CHablis wines are exported by vol? what is the biggest destination by far?
2/3
UK (followed by USA, Japan, Sweden, and Canada)
59
What is the climate in Cote d'Or , Chalonnaise and MAconnais?
moderate continental
60
How far from the ocean is Dijon which is at the northern end of Cote d'Or?
500km (300 miles) from the Mediterranean
61
what is the climate like in Dijon
cold winters and warm summers
62
What are suitable varietals in Dijon and why?
Chardonnay and Pinot Noir due to relatively short summers that make the early ripening varietals suitable ones
63
What provides protection from rainfall in Cote d'Or
the Morvin Hills which are to the west
64
what is the average rainfall in Cote d'Or?
700 mm
65
What is autumn rains like?
autumn is typically dry, but rain can be a threat at harvest
66
What is the climate in Maconnais
slightly drier and warmer than Cote d'Or
67
What are the different organizations of wine business in Burgundy
growers, domaines, negociants, micro-negociants, co-ooperatives
68
What is a grower in Burgundy?
businesses that have vineyard holdings and sell their grapes or unfinished wines to negociants. What is different about growers in Burgundy is there are several thousand growers and they typically have holdings that are divided into parcels in different vineyards and villages.
69
What is a domain in Burgundy?
businesses that own vineyards and make wine from them which they sell under their own domaine label
70
What is a negociant in Burgundy?
large businesses in Burgundy that buy grapes and wines, finish them and then bottle them. They then bottle them for sale under their own name
71
What is a micro negociant in Burgundy
smaller businesses that in Burgundy that buy grapes and wines, finish them and then bottle them. They then bottle them for sale under their own name, but with very good to top-quality vineyards. An example of a micro negociant is Benjamin Leroux
72
What is a co-operative in Burgundy?
businesses that have a predominant role in Chablis. They are less important in Cote d’Or and even more so in Cote Chalonnaise
73
what is an example of a co-operative in Chablis?
La Chablisienne
74
What influences the quality of different sites in Cote D'Or?
aspect, altitude, degree of slope and soils
75
What can cool vintages result in when growing PInot Noir in Cote d'Or region?
underripe tannins in the finished wines
76
Due to COte D'Or location what are important to both yield and quality
vineyard site and weather of each vinetage - esp weather difference year to year can make for marked vintage variation
77
WHat is a challenge as far north as Cote D'Or ?
springs frosts and if severe enough after budburst can substantially reduce yields
78
besides frost what else is a challenge during growing season in Cote d'Or?
hail - can also lead to reduced yields and even a total loss of crops if occurring during April and May
hail later in the season will lead to fruit damage particularly to exposed grapes
79
What is an outcome of hail that leads to fruit damage in Cote D'Or?
requires extra care when sorting the grapes in order to eliminate grapes that are damaged and at risk of grey rot
80
Why was hail netting nopet permitted in the past in Cote d'Or?
it was thought it caused too much shading and appeared inauthentic to the landscape
81
When did hail netting become permitted in Cote d'Or?
June 2018 - at a limited level
82
Besides netting what is another method of preventing hail in Cote d'Or?
to seed thunderclouds with silver iodine to induce precipitation some distance from the vineyards under threat.
83
When can rain become a problem in COte d'Or?
if it falls at the wrong time - early in the growing season it can disrupt flowering and fruit set, lower yields, and lead to uneven ripening.
extended periods of rain during the growing season increase threat of fungal disease
too much rain right before harvest can lead to dilution and increase chance of rot
84
Explain how drought stress is also a problem with recent vintages in COte d'Or
hot dry summers have caused berries to shrivel and sometimes caused vines to shut down completely causing a halt in ripening
85
is irrigation permitted in Cote d'Or?
no which causes water stress to be a concern
86
which vineyards in Cote d'Or cope better with water stress
ones with high clay content in the soils due to water-retaining properties
87
What is one of the most critical factors determining style and quality of wines in Burgundy?
aspect and elevation
88
Where does Cote d'Or lie?
on a range of hills oriented north-south at elevations of 200-400m above sea level
side valleys are oriented more east-west direction at various points along the main slope
89
Where on the slopes are most of COte d'Or best sites located?
mid slope, which benefits from well draining shallow soils, good sunlight interception and comparative frost protection as well as better ripening potential due to their position
90
What type of soils can be found at the very top of the slope in Cote D'Or?
very poor thin soil and they are exposed to cooling winds
91
What is the disadvantage of being at the bottom of the slope in Cote D'Or?
they have deeper soils and are vulnerable to frosts
92
What are the coolest sites in Burgundy used for?
can be planted with Aligote or used for production of Cremant de Bourgogne
93
Explain aspects in cote CHalonnaise and Maconnaise
more vaired
94
where are the best southeast-facing slopes found in Cote Chalonnaise
Bouzeron and Rully
95
Where are the best sites of Pouilly Fuisse found in Maconnaise?
on slopes with south facing aspect
96
in general, what are the soils in Cote d'Or composed of?
a mixture of various types of limestone and clay, though proportions may vary throughout the region
97
Where is limestone more dominant in Burgundy?
Cote de Nuits
98
Where is the majority of most highly regarded Pinot Noir grown in Burgundy
Cote de Nuits
99
What are the soils in Cote du Beaune?
has more clay and the soils are deeper
100
Where do the highest regarded Chardonnay come from in Burgundy?
Cote du Beaune
101
What are the soils in Cote de Chalonnaise and Maconnais
mix with a range of limestone and clay
depth of soil above the bedrock varies significantly due to the movement of soils down the slopes by erosion
102
What is a problem with slopes in Cote de Chalonnaise and Maconnais
there are thinner soils at the higher elevations and deeper ones at the bottom ones. This means at the top there is too little soil for the vines to grow. at the bottom the drainage is poorer, and the soil is deeper with more clay resulting in greater fertility leading to more vigor = leading to more shading causing grapes to be less ripe
103
What are the other two varieties that Burgundy historically had proportions of?
Aligote and Gamay
104
Where is some aligote still grown?
in the village of Bouzeron in the Cote Chalonnaise
105
What kind of grape is Chardonnay?
early budding and early ripening
106
What is Chardonnay susceptible to?
spring frost and
107
What is Chardonnay prone to?
grey rot, powdery mildew, millerandage, and grapevine yellows
108
What kind of soils does CHardonnay do best in?
it can be grown in a wide variety of soils resulting in many different styles. Top-quality examples are grown on limestone/clay soils such as Burgundy
109
SAT for Chardonnay in cooler climates (Burgundy- Chablis)
apple. pear, lemon and lime fruit, wet stone
light to med body
high acidity
110
SAT for Chardonnay in more moderate climates (Burgundy Cote d'Or)
ripe citrus melon and stone fruit
med to med+ body
med+ to high acidity
111
What is the main challenge of making high quality wine in good growing seasons in Burgundy?
vigor management to avoid excessive yield and shading which would reduce the quality of fruit
112
What kind of grape is Pinot Noir?
buds early and ripens early
113
What is PInot Noir susceptible to?
Spring Frosts
114
How is PInot Noir unlike chardonnay?
yields must be limited to produce quality wines for Pinot Noir
115
What is Pinot Noir prone to?
millerandage, powdery mildew, botrytis bunch rot, fan leaf and leaf roll
116
What happens to Pinot Noir in warm climates
tends to ripen too fast (reducing intensity of aromas) and the berries can shrivel or suffer from sunburn
117
What are the main concerns in Burgundy around Pinot Noir?
if the grapes will ripen enough (tannins, color, and flavor)
118
Where are many of the clones both white and red drawn from in Burgundy?
the Dijon clone families developed at the university of Burgundy in Dijon
119
What do producers need to decide in terms of clones in Burgundy
whether to plant vineyard plots with a single clone leading to more uniform fruit profile or plant a mix leading to greater diversity in grape characteristics and potentially more resistance to disease.
120
General SAT for Pinot Noir in Burgundy
strawberry, raspberry, red cherry flavors
village wines and above have light oak-derived flavors (smoke, clove)
low to med tannins (grand cru have med + tannins)
med alcohol
high acidity
wines can develop earth, game, and mushroom notes with time in the bottle
121
how are vines trained in Burgundy?
Cordon training systems including Cordon de Royat
122
How does training using cordon training systems help vines in Burgundy
limits the vigor and thus yields although the high proportion of wood can harbor disease.
123
How were vines traditionally trained in Burgundy
using Guyot system and using replacement cane prune with VSP)
124
What system is used frequently for training in Burgundy?
Poussard Guyot - system that maintains the same sap route from year to year to the next pruning with wounds only on the upper part of the cordon. This reduces the number of pruning wounds and seeks to cut down the incidence of Esca and othe trunk diseases
125
benefits of Poussard Guyot? Disadvanatge of Poussard-Guyot
disadvantage = requires skilled workers in the vineyard
advantage = can be helpful in combatting trunk disease and aids in canopy management during growing season.
126
what are planting densities in Burgundy?
8,000-10,000 vines per ha though there are growers who have much higher vines per ha.
127
What is denser plantings thought to do in Burgundy?
encourage root competition leading to better quality fruit
128
how can growers manage densities in Burgundy
winter pruning choices, debudding (typically before flowering) and green harvesting during the latter part of the growing season
129
NAme advantages and disadvantages of de-budding
advantages = can promote good balance on the vine
disadvantages = by reducing yield so early in the season damage effected by hail, spring frost, or fungal disease can have a drastic impact on yield
130
What can bud rubbing lead to?
substantially reduced yields in subsequent growing conditions are poor or later hailstorms reduce crops
131
What can green harvesting do for vines?
allows growers to access size position and shape of the bunches before they decide to sacrifice any
however can lead to changes in vine development and result in dilution of the grapes
132
what are the max yields for regional appellations, villages, grand crus?
regional appellations = 69 hl/ha (red); 75 hl/ha (white)
villages = 40-45 hl/ha (red); 45-47 hl/ha (white)
grand cru = some have as low as 35 hl/ha (red); 40 hl/ha (white)
133
What makes organic and biodynamic grape growing a challenge in Burgundy?
the climate and the fact that many vineyards are shared in Burgundy and some organic practices require a min area to be successfully implemented
134
how are grape moths controlled in Burgundy?
pheromone capsules
135
What are some fungal diseases that need to be managed through spraying and canopy management in Burgundy?
powdery mildew, downy mildew, botrytis in the form of grey rot
136
Besides fungal diseases, what are other problems found in the vineyard in Burgundy?
grapevine yellows, Esca
137
Why is timing of harvest in Burgundy so critical?
due to climate where storms can lead to dilution and fruit damage.
harvesting early will preserve acidity, but may leave grapes underripe
harvesting late can lead to a softer wine style but concerns about weather.
138
How is fruit harvested in Burgundy?
majority of fruit is harvested by hand
139
Is acidification or de-acidification permitted in Burgundy?
yes, but it is rarely practiced
140
When will winemakers use chaptalization in Burgundy?
if they have insufficient sugar to reach min alcohol level required or desire more alcohol to add perceived body of the wine in the mouth
141
What is the max enrichment for chaptalization in Burgundy?
+1.5-2%
142
Once grapes are picked in Cote d'Or what is the next step?
they are hand harvested using sorting tables in order to remove diseased, underripe, and damaged grapes
143
How are grapes pressed in Cote d'Or?
whole bunch pressed typically as the inclusion of the stems aids drainage of the musts
144
When are grapes in Cote d'Or pressed?
immediately after sorting instead of undergoing skin contact as Chardonnay is not a particularly aromatic grape and most producers try to avoid risk of extracting tannins
145
How are the musts of high quality wines clarified in Cote d'Or?
sedimentation
146
How are musts of less expensive wines clarified in Cote d'Or
quicker methods than sedimentation
147
What is the aim of hyperoxidation
producing final wine that is less prone to oxidation
148
Do producers practice hyperoxidation in Cote d'Or?
some do
149
what type of yeasts are used in Cote d'Or?
ambient yeasts is common practice to encourage terroir expression, although some winemakers will innoculate with cultured yeasts
150
What type of vessals are used in Cote d'Or for inexpensive and some mid priced wines?
stainless steel and concrete vessels
151
What is the fermentation temperature used for inexpensive and mid priced wines in Cote d'Or?
16-18C - to preserve primary fruit flavors and avoid banana flavors (if done at cooler temperatures)
152
What are inexpensive and mid priced wines aged in COte d'Or?
the same or older barrels in which they were fermented in.
153
what are more expensive wines typically fermented and aged in Cote d'Or?
barrel for a creamier and more rounded style.
154
what are temps for more expensive wines to be fermented at in Cote d'Or?
they can rise to about 20C in barrels
155
HOw long are more expensive wines aged in barrel in Cote D'Or?
8-12 months in contact with the fine lees
156
What flavors will the wine show if it is aged in a new oak barrel or a barrel with some partial new oak?
vanilla and clove spice or other oak flavors
157
At what level in Cote d'Or do wines typically see very little new oak?
regional levels
158
How much new oak is seen at each of the following levels in Burgundy: Villages, Premier Cru, grand Cru
Village = 20-25%
Premier Cru = 30-50%
Grand Cru = 50% and above although 100% is not unheard of
159
How big is the standard oak cask in Burgundy and what is it called?
228 litre - Piece
160
Why do some producers in Burgundy use larger barrels
some producers using larger 500-600 litre barrels where the surface to surface vol ration is lower which results in a subtler impact both on oak flavors and oxidation
161
Does wine undergo malolactic conversion in Burgundy?
yes, unless a fresher character wine is desired then a proportion of the wine might have malolactic conversion blocked
162
What vessels are malolactic conversion carried out in Burgundy?
either neutral vessels or in oak
163
What process is often used to reduce reductive flavors and add creamier texture in Burgundy
batonnage - or stirring the lees once or several times to agitate the lees
164
What is premature oxidation or premox?
in the early 2000's when wines especially those from 1996 were showing advanced flavors and colors after a relatively short time in the bottle
165
What are some theories around premature oxidation
changes in the vineyard leading to higher yields and different chemical composition, warmer vintages, later picking times, the use of over-clean musts, overzealous batonnage, lower levels of sulfur dioxide at bottling and bot quality of corks, and changes in cork treatment prior to bottling
166
Why does PInot Noir have to be vinified carefully?
delicate character, aromatic nature and relatively light tannins
167
What are important aims when vinifying Pinot Noir?
maintain primary flavor and not to overwhelm the delicate fruit too much new oak flavors
168
When is sorting used in Burgundy
with most grapes except for the least expensive wines. But especially with damaged fruit (rot or hail)
169
How are grapes loaded into fermentation vessel in Burgundy?
either as whole bunches or destemmed beforehand
170
Is Pinot Noir suited for whole bunch fermentation?
yes and producers in Burgundy practice this
171
Which winemaker brought about a change in Burgundy moving away from whole bunch fermentation?
Henri Jayer
172
What can whole bunch fermentation add to a Burgundian wine?
aid aeration of the must and add perfume, freshness and fine tannins
173
What are negative characteristics that whoel bunch fermentation to Burgundian wine?
if the stems are unripe they can extract green astringent tannins and lower acidity would not be welcomed in warmer vintages
174
What is PInot Noir low in compared to other black grape varieties?
anthocyanins
175
What is done with Pinot Noir grapes in Burgundy to maximize color extractions
cold-soaking the grapes for a few hours to a few days
176
What type of yeasts are typically used in Burgundy?
ambient yeasts
177
What type of vessels are typically used for fermentation in Burgundy?
small open top vessels
178
What two cap management techniques are used in Burgundy
pumping over (remontage) and punching down pigeage
179
Why is it important for the cap to be regularly broken up during fermentation in Burgundy?
to introduce oxygen which is essential for yeast metabolism, avoid reduction, and the production of reductive sulfur compounds, avoid production of acetic acid, to extract color, tannin and flavor from skins and to regulate temp in the must
180
What temp does the must reach in a healthy ferment in Burgundy?
30C
181
How long does post fermentation maceration last in Burgundy?
it depends on the ripeness of the fruit and style of wine being made with periods of 2-3 weeks (longer periods) for wines with more concentration and structure.
182
How are wines pressed in Burgundy?
either horizontal pneumatic presses or vertical basket presses
183
How are free run wine and pressed wine kept in Burgundy?
typically kept separate but may be blended back together before bottling
184
What vessel is typically used in Burgundy for maturation
wine is racked into oak barrels 228L
185
What is the common aging period for premium and super premium wines in Burgundy?
12-20 months
186
What is aging period for less than expensive wines in burgundy?
less than a year
187
How does the use of oak vary in Burgundy
will see more oak used in premier and grand crus, but anywhere from no new oak and 100% new oak can be used
188
When does Malolactic conversion typically take place inBurgundy?
it is typically spontaneous and takes place in the spring after harvest as the cellars begin to warm up
189
Is there fining and filtering in Burgundy?
mid-priced wines may be fined and filtered lightly before bottling but many higher-level wines will not be.
190
What is different about how Burgundy vineyards have been classified and delineated?
in more detail than the rest of France
191
When was Burgundy's classification made formal?
1930s - when the lieux dits were categorized into a four tier hierarchy
192
what is a lieux dit?
"named places"
193
What factors are the classification of Burgundy based on?
soil, aspect, and microclimate - classifications of terroir
194
What are the four tier hierarchy in the Cote d'Or?
regional or generic appellations
communal or village appellations
premier cru
grand cru
195
What are the percentages of the tiers in the heirarchy in terms of production in Cote D'Or?
grand cru = 1%
premier cru and village = 47%
regional = 52%
196
Which appellation in Burgundy is in the final stages of formalizing premier Cru status for some of its vineyards?
Maconnaise
197
Which appellation in Burgundy stops at premier Cru status for some of its vineyards?
Cote Chalonnaise
198
How many appellations are across Burgundy not including Beaujolais?
84 appellations
33 grand crus
44 villages
7 regional appellations
199
Explain Premier Cru in Burgundy
there are 640 premier crus which are additional geographical denominations to a village not their own appellation
200
what are examples of additional geographical denomination in Burgundy
regional appellation plus an additional geo denomination that can be a general are or a village
village appellation followed by the name of premier cru vineyard
Macon plus village name
Grand crus vineyard plus additional geo denomination referring to a climat
201
Classificiation system is a guarantee of quality T or False
False - the majority of vineyards are owned by more than one domain due to the Napoleonic inheritance laws.
202
In general what does the classification in Cote d'Or represent?
location of vineyards including position on slope. the flat land just beyond the top of the slop is generic appellation
grand crus are found mid slope
premier crus often surround grand crus
lowest part of the slope is often village level
203
Why are generic appellations found at the top of the slope?
higher altitude, slightly less protection from the prevailing winds and weather, poorer sunlight and richer soils encouraging vien vigor which means less concentration and structure
204
Why are grand crus and premier crus found mid slope in burgundy
full ripeness can be achieved. poor but adequate soils, shallow soils, good drainage, protection from prevailing weather, good sunlight interception - produce wines with balance and length
205
Why are village level found at the bottom of slopes in Burgundy?
soil are richer and less drained fruit does not reach same level of ripeness but can still produce wines of very good quality and character
206
WHy are the generic level found at the bottom of the slopes?
the flat land does not provide for excellent production of wine
207
What does the area of Cotes du Nuit specialize in?
PInot Noir although a small amount of white wine is also made
208
Name the most important village for Cotes du Nuit from North to South
Gevery-Chambertin AOC
Morey-Saint-Denis AOC
Chambolle-Musigny AOC
Vougeot AOC
Vosne-Romanee AOC
Nuits Saint Georges AOC
209
Describe Gevery-Chambertin AOC
red wine only. largest village in Cote de Nuits
grand crus inclue Charmes Chambertin AOC and Chambertin CLos de Beze AOC
210
Describe Morey Saint Denis AOC
almost exclusively red wines.
grand crus include Clos de Tart AOC and Clos de la Roche AOC
211
Describe Chambolle Musigny AOC
red wines only for the village wines.
grand crus include Bonnes Mares and Musigny AOC
212
Describe Vougeot AOC
tiny village appellation for red and white wines.
grand crus is called Clos de Vougeot AOC and is much larger than the village appellation
213
Describe Vosne-Romanee AOC
red wine only
grand crus include a number of the most famous grand crus including La Tache AOC and Romanee-Conti AOC
214
Describe Nuits Saint Georges AOC
almost exclusively red wines
no grand crus but there are important premier crus such as Les Saint Georges and Les Vaucrains
215
What is the most important area for white wine in Cote D'Or?
Cote de Beaune
although red wines is made and there is one grand cru for red wine
216
Name the most important villages for Cote de Beaune from north to south
Aloxe-Corton, AOC, Pernand-Vergelesses AOC, Ladoix-Serrigny AOC
Beaune AOC
Pommard AOC
Volney AOC
Meursault AOC
Puligny-Montrachet AOC, Chessagne-Montrachet
Saint Julien AOC
217
What three villages cluster around the hill of Corton?
Aloxe-Corton, AOC, Pernand-Vergelesses AOC, Ladoix-Serrigny AOC
218
What types of wines do Aloxe-Corton, AOC, Pernand-Vergelesses AOC, Ladoix-Serrigny AOC mostly produce?
red wines
219
Which of the three village clusters in Cote de Nuits is exclusively white?
Corton Charlemagne Grand Cru AOC
220
What varietals are planted in Corton Grand Cru AOC
mostly Pinot Noir but can produce Chardonnay
221
What villages in Cote de Nuits have no grand crus but many important premier crus?
Beaune, Pommard, Volnay, Meursault and Saint Aubin
222
Describe Beaune AOC
predominantly red wines but white wines made as well.
Leading premier crus include Les Clos des Mouches and Les Greves
223
Describe Pommard AOC
red wines only the most prestigious premier crus include Les Ruglens and CLos des Epeneaux
224
Describe Volnay AOC
red wines only sought after premier crus include Clos des Chenes and Les Callerets
225
Describe Meursault AOC
Mostly white wines with well known premier crus including Perrieres and Genevrieres
226
Describe Puligny-Montrachet AOC and Chassegne-Montrachet AOC
virtually all Puligny-Montrachet are all white, Chassegne-Montrachet AOC produces more white than red.
between them stretch the most celebrated white grand crus of Burgundy including Le Montrachet AOC and Batard-Montractet AOC
227
Describe Saint Aubin AOC
mostly white wines
leading premier crus include Sur le Sentier du Clou and En Remilly
228
What type of wines do the Cote Chalonnaise produce
more red than white
229
How are wines often labeled in the Cote Chalonnaise?
simply as Bourgogne AOC
230
How does quality and price compare on Cote Chalonnaise to Cote d'Or?
quality has risen over the years and can offer excellent value for money when compared to Cote d'Or
231
Does Cote Chalonnaise have premier cru and grand cru sites?
there are a substantial number of sites that are premier cru, but no grand cru
232
Describe the grand cru sites found in Cote Chalonnaise
on the warmest south, south-east, and east-facing slopes (good sunlight interception) with well-draining limestone soils producing riper fruit and wines higher in quality.
233
Describe Bouzeron AOC
must be 100% aligote
village is respected as the finest region for Burgundy's second white grape
234
Describe Rully AOC
produces more whites than reds with premiers crus in both
just over 1/4 of the appellation is premier cru. Important area for grapes destined for Cremant de Bourgogne
235
Describe Mercurey AOC
largest producer of the communal appellations in the Cote Chalonnaise producing significantly more red than white.
around 1/4 of vineyard area is classified as premier cru
236
Describe Givry AOC
mostly red wines over 40% premier cru
237
Describe Montagny AOC
white wines only
2/3 classified as premier cru
238
Describe the Maconnais appellation
mostly white wines, inexpensive regional wines are often labelled Bourgogne AOC.
239
What are the appellations in the Macon region in order of quality (least to best)
Macon AOC
Macon Villages and Macon plus named village
Named village appellations
240
Describe Macon AOC
predominantly red (or rose) with a small amount of white
241
Describe Macon Villages and Macon plus named villages
white wines only
242
Names Village appellations in the Maconnaise
Poully Fuisse AOC, Saint Veran AOC and Vire-Clesse AOC (along with much smaller Pouilly-Vinzelles AOC and Pouilly Loche AOC) are currently the only separate appellations in the Maconnais though more may be added.
wines from these appellations esp Pouilly Fuisse may attain a higher quality than MAcon Villages - in 2020 Premier status was awarded 22 climats in Pouilly Fuisse
243
Why is the village of Marsannay at the northern end of Cote de Nuits cooler than the rest of the Cote d'Or?
the slope is gentler and there is less protection from cold winds coming from the south west
244
What is the only village in Cote d'Or that includes option for Rose?
Marsannay
245
Where are most of the red grand crus positioned in Burgundy?
From Gevrey-Chambertin to Nuits Saint Georges - where there is less protection from the west and there are slightly higher alcohol levels and greater ripeness seen
246
Describe the difference between Volnay and Chambolle-Musigny wines and Gevrey-Chambertin and Pommard wines?
Volnay and Chambolle-Musigny = fruitier and more fragrant
Gevrey-Chambertin and Pommard = fuller bodied
247
Describe the difference between Puligny Montrachet wines and Meursault wines
Puligny Montrachet = floral and concentrated
Meursault = full-bodied and powerful
248
Historically what did trade look like in Burgundy?
it went through large negociants who would buy grapes must or finished wine from other growers
249
How has the wine trade changed in Burgundy since 1980?
movement towards more domain bottling, although still a number of very well-known and regarded negociants. In the 2000s there has also been a rise of domains that act as negociants
250
What makes domains complex in Burgundy?
multiple producers with very similar names due to inheritance laws in France where all children have the status of equal inheritors of an estate.
251
What is one factor that has led to a significant rise in quality in Burgundy?
many young winemakers who are both better trained technically and who have often traveled and made wine more widely.
252
What type of sales are on the increase in Burgundy?
direct to consumer sales as well as those direct from producers to final retailers
253
How much of Burgundy wine is sold in France?
50%
254
How much of Burgundy wine is sold to other EU states?
25%
255
How much of Burgundy wine is sold outside the EU and what are the largest export markets?
25%
USA, UK and Japan
256
What drives price in Burgundy?
the name of the domaine and the appellation as well as the simple vineyard name.
257
What has driven land prices in Burgundy over the last few years
relatively scarcity of supply particularly of the more highly sought-after vineyard names
also dramatic volume decreases due to weather hazards
258
What is Burgundy production compared to Bordeaux production?
it is about 1/4 of that in Bordeaux
