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Burgundy Flashcards

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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

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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

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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

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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

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5
Q

What two cities is Burgundy found between

A

Dijon and Macon (aprox 130km)

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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)

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7
Q

Besides Beaujolais what are the main plantings in Burgundy?

A

Pinot Noir and Chardonnay

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8
Q

What are price and quality of Burgundy wines?

A

good to outstanding
mid priced to super premium

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9
Q

Why are average prices high in Burgundy?

A

limited supply and surging world demand

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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

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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

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12
Q

What type of climate does Chablis have?

A

slightly cooler climate than cote d’Or

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13
Q

What is Chablis well known for

A

Its wines with Chardonnay

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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

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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)

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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

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17
Q

What is the climate in Chablis

A

continental with cool winters and warm summers

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18
Q

What does the cool northern location of Chablis cause?

A

uncertainty about ripening and considerable vintage variation from year to year

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19
Q

What is an advantage to Chardonnay in Chablis?

A

early ripening

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20
Q

What is the annual average rainfall in Chablis?

A

670mm but this is spread throughout the year making for a moist climate

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21
Q

What are some threats due to the moist climate of Chablis?

A

fungal disease
difficulties in period leading to harvest (rot)

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22
Q

What are some things Chablis is vulnerable to

A

spring frosts and hail storms during the growing season both impacting yields

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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

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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

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25
Q

What rootstock is commonly used in CHablis and why?

A

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

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26
Q

What training system is typical for Chablis?

A

double Guyot replacement cane system - if one cane fails the other may survive the frost

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27
Q

How are grrapes harvested in CHablis

A

machine picked although grand cru vineyards are mostly too steep and are generally picked by hand

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28
Q

Describe Petit Chablis vineyards (including soil)

A

higher cooler vineyards predominantly wtih Portlandian soils (hard limestone with less clay)

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29
Q

What soil does Chablis have?

A

large area of Kimmeridgian soil and mixed aspects

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30
Q

What are the aspects of Chablis and Petit Chablis

A

flat land or on gentle slopes - many north facing sites

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31
Q

General SAT for Chablis and Petit Chablis

A

light bodied wines
higher acidity
light (Petit) to med (CHablis) intensity
green apple and lemon fruit

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32
Q

How many vineyards have premier cru status in Chablis?

A

40

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33
Q

What kind of aspect and soil are found in Chablis Premier Cru

A

predominatly on south-southeast facing slopes of Kimmeridgian soil

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34
Q

What are lieux dits

A

specified named plots that some larger premier cru vineyards in Chablis have

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35
Q

How can wines from lieux dits be labled?

A

under the specific site - ex Chablis Pemier Cru Troesmes or under the larger climat which they fall ex: Chablis Premier Cru Beauroy

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36
Q

How does Chablis Grand Cru work?

A

there is a single grand cru with 7 named vineyards (climats) (ex Les Clos and Vaudesir)

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37
Q

Where is Chablis Grand Cru located

A

immediately next to the village itself, faces southwest on the right bank of the River Serein

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38
Q

What kind of soil is Chablis Grand Cru on?

A

Kimmeridgian soil

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39
Q

What does the southwest facing slopes help to promote in Chablis Grand Cru?

A

ripening giving the wines more concentration and weight than either premier cru of village level Chablis

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40
Q

What contributes to higher quality in Chablis Grand Cru?

A

the mixture of crumbly marl and good drainage and high clay content for water retention

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41
Q

How much does Chablis Grand Cru represent of the regions production?

A

1%

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42
Q

How do sites of premier and grand cru Chablis being on slopes help

A

sites are better drained and protected from frost and the southerly aspect means better light interception and therefore riper fruit

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43
Q

what else does the grand cru chablis vineyards benefit from that help the wines have greater conentration, body and aging capacity

A

shelter from winds coming from the north due to a belt of trees between it and the adjacent petit Chablis vineyards

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44
Q

Is Chaptalization used in CHablis?

A

yes typically up to the legal limit it is used regularly in all but the warmest years

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45
Q

How are Chablis wines fermented?

A

typically in stainless steel vessels with storage in stainless steel or concrete for a few months for most wines

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46
Q

IS malolactic conversion used for Chabis wines?

A

it is common to soften the acidity

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47
Q

What is done to enhance texture in Chablis wines?

A

some spend months on the lees

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48
Q

Are oak flavors/aromas and textures typical of CHablis wines?

A

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

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49
Q

What is the only grape allowed in CHablis appellation?

A

Chardonnay

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50
Q

What are the max yields for each AOC in CHablis?

A

Petit CHablis and Chablis AOC = 60 hl/ha
CHablis Premier Cru AOC = 58 hl/ha
Chablis Grand Cru AOC = 54 hl/ha

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51
Q

What is the main difference between negociants (merchants) and domaines (estates) in Burgundy

A

negociants have bought land and domaines supplement their own production with negociant business

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52
Q

how much of the wine in Burgundy is vinified by co-operative La Chablisienne?

A

1/3

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53
Q

What was founded in Burgundy in 1993 with aims to combat fraud and address environmental issues?

A

Le Syndicat de defense de l’Appellation de Chablis

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54
Q

What is L’Union des Grand Crus de Chablis?

A

a voluntary association in Burgundy to promote the quality of Chablis Grand Cru and limited to those who have Grand Cru sites

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55
Q

What does the L’Union des Grand Crus de Chablis charter include?

A

must hand harvest and practice sustainable viticulture

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56
Q

What are important drivers of price in Chablis?

A

the name of the domaine and level of appellation

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57
Q

What are the price ranges for each of the apellations of CHablis?

A

Petit Chablis and Chablis AOC = mid priced sometimes premium

Grand Cru and premier cru = premium or super premium priced

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58
Q

How much of CHablis wines are exported by vol? what is the biggest destination by far?

A

2/3
UK (followed by USA, Japan, Sweden, and Canada)

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59
Q

What is the climate in Cote d’Or , Chalonnaise and MAconnais?

A

moderate continental

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60
Q

How far from the ocean is Dijon which is at the northern end of Cote d’Or?

A

500km (300 miles) from the Mediterranean

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61
Q

what is the climate like in Dijon

A

cold winters and warm summers

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62
Q

What are suitable varietals in Dijon and why?

A

Chardonnay and Pinot Noir due to relatively short summers that make the early ripening varietals suitable ones

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63
Q

What provides protection from rainfall in Cote d’Or

A

the Morvin Hills which are to the west

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64
Q

what is the average rainfall in Cote d’Or?

A

700 mm

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65
Q

What is autumn rains like?

A

autumn is typically dry, but rain can be a threat at harvest

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66
Q

What is the climate in Maconnais

A

slightly drier and warmer than Cote d’Or

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67
Q

What are the different organizations of wine business in Burgundy

A

growers, domaines, negociants, micro-negociants, co-ooperatives

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68
Q

What is a grower in Burgundy?

A

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.

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69
Q

What is a domain in Burgundy?

A

businesses that own vineyards and make wine from them which they sell under their own domaine label

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70
Q

What is a negociant in Burgundy?

A

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

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71
Q

What is a micro negociant in Burgundy

A

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

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72
Q

What is a co-operative in Burgundy?

A

businesses that have a predominant role in Chablis. They are less important in Cote d’Or and even more so in Cote Chalonnaise

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73
Q

what is an example of a co-operative in Chablis?

A

La Chablisienne

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74
Q

What influences the quality of different sites in Cote D’Or?

A

aspect, altitude, degree of slope and soils

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75
Q

What can cool vintages result in when growing PInot Noir in Cote d’Or region?

A

underripe tannins in the finished wines

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76
Q

Due to COte D’Or location what are important to both yield and quality

A

vineyard site and weather of each vinetage - esp weather difference year to year can make for marked vintage variation

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77
Q

WHat is a challenge as far north as Cote D’Or ?

A

springs frosts and if severe enough after budburst can substantially reduce yields

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78
Q

besides frost what else is a challenge during growing season in Cote d’Or?

A

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

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79
Q

What is an outcome of hail that leads to fruit damage in Cote D’Or?

A

requires extra care when sorting the grapes in order to eliminate grapes that are damaged and at risk of grey rot

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80
Q

Why was hail netting nopet permitted in the past in Cote d’Or?

A

it was thought it caused too much shading and appeared inauthentic to the landscape

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81
Q

When did hail netting become permitted in Cote d’Or?

A

June 2018 - at a limited level

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82
Q

Besides netting what is another method of preventing hail in Cote d’Or?

A

to seed thunderclouds with silver iodine to induce precipitation some distance from the vineyards under threat.

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83
Q

When can rain become a problem in COte d’Or?

A

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

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84
Q

Explain how drought stress is also a problem with recent vintages in COte d’Or

A

hot dry summers have caused berries to shrivel and sometimes caused vines to shut down completely causing a halt in ripening

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85
Q

is irrigation permitted in Cote d’Or?

A

no which causes water stress to be a concern

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86
Q

which vineyards in Cote d’Or cope better with water stress

A

ones with high clay content in the soils due to water-retaining properties

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87
Q

What is one of the most critical factors determining style and quality of wines in Burgundy?

A

aspect and elevation

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88
Q

Where does Cote d’Or lie?

A

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

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89
Q

Where on the slopes are most of COte d’Or best sites located?

A

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

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90
Q

What type of soils can be found at the very top of the slope in Cote D’Or?

A

very poor thin soil and they are exposed to cooling winds

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91
Q

What is the disadvantage of being at the bottom of the slope in Cote D’Or?

A

they have deeper soils and are vulnerable to frosts

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92
Q

What are the coolest sites in Burgundy used for?

A

can be planted with Aligote or used for production of Cremant de Bourgogne

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93
Q

Explain aspects in cote CHalonnaise and Maconnaise

A

more vaired

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94
Q

where are the best southeast-facing slopes found in Cote Chalonnaise

A

Bouzeron and Rully

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95
Q

Where are the best sites of Pouilly Fuisse found in Maconnaise?

A

on slopes with south facing aspect

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96
Q

in general, what are the soils in Cote d’Or composed of?

A

a mixture of various types of limestone and clay, though proportions may vary throughout the region

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97
Q

Where is limestone more dominant in Burgundy?

A

Cote de Nuits

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98
Q

Where is the majority of most highly regarded Pinot Noir grown in Burgundy

A

Cote de Nuits

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99
Q

What are the soils in Cote du Beaune?

A

has more clay and the soils are deeper

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100
Q

Where do the highest regarded Chardonnay come from in Burgundy?

A

Cote du Beaune

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101
Q

What are the soils in Cote de Chalonnaise and Maconnais

A

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

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102
Q

What is a problem with slopes in Cote de Chalonnaise and Maconnais

A

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

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103
Q

What are the other two varieties that Burgundy historically had proportions of?

A

Aligote and Gamay

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104
Q

Where is some aligote still grown?

A

in the village of Bouzeron in the Cote Chalonnaise

105
Q

What kind of grape is Chardonnay?

A

early budding and early ripening

106
Q

What is Chardonnay susceptible to?

A

spring frost and

107
Q

What is Chardonnay prone to?

A

grey rot, powdery mildew, millerandage, and grapevine yellows

108
Q

What kind of soils does CHardonnay do best in?

A

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
Q

SAT for Chardonnay in cooler climates (Burgundy- Chablis)

A

apple. pear, lemon and lime fruit, wet stone
light to med body
high acidity

110
Q

SAT for Chardonnay in more moderate climates (Burgundy Cote d’Or)

A

ripe citrus melon and stone fruit
med to med+ body
med+ to high acidity

111
Q

What is the main challenge of making high quality wine in good growing seasons in Burgundy?

A

vigor management to avoid excessive yield and shading which would reduce the quality of fruit

112
Q

What kind of grape is Pinot Noir?

A

buds early and ripens early

113
Q

What is PInot Noir susceptible to?

A

Spring Frosts

114
Q

How is PInot Noir unlike chardonnay?

A

yields must be limited to produce quality wines for Pinot Noir

115
Q

What is Pinot Noir prone to?

A

millerandage, powdery mildew, botrytis bunch rot, fan leaf and leaf roll

116
Q

What happens to Pinot Noir in warm climates

A

tends to ripen too fast (reducing intensity of aromas) and the berries can shrivel or suffer from sunburn

117
Q

What are the main concerns in Burgundy around Pinot Noir?

A

if the grapes will ripen enough (tannins, color, and flavor)

118
Q

Where are many of the clones both white and red drawn from in Burgundy?

A

the Dijon clone families developed at the university of Burgundy in Dijon

119
Q

What do producers need to decide in terms of clones in Burgundy

A

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
Q

General SAT for Pinot Noir in Burgundy

A

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
Q

how are vines trained in Burgundy?

A

Cordon training systems including Cordon de Royat

122
Q

How does training using cordon training systems help vines in Burgundy

A

limits the vigor and thus yields although the high proportion of wood can harbor disease.

123
Q

How were vines traditionally trained in Burgundy

A

using Guyot system and using replacement cane prune with VSP)

124
Q

What system is used frequently for training in Burgundy?

A

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
Q

benefits of Poussard Guyot? Disadvanatge of Poussard-Guyot

A

disadvantage = requires skilled workers in the vineyard
advantage = can be helpful in combatting trunk disease and aids in canopy management during growing season.

126
Q

what are planting densities in Burgundy?

A

8,000-10,000 vines per ha though there are growers who have much higher vines per ha.

127
Q

What is denser plantings thought to do in Burgundy?

A

encourage root competition leading to better quality fruit

128
Q

how can growers manage densities in Burgundy

A

winter pruning choices, debudding (typically before flowering) and green harvesting during the latter part of the growing season

129
Q

NAme advantages and disadvantages of de-budding

A

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
Q

What can bud rubbing lead to?

A

substantially reduced yields in subsequent growing conditions are poor or later hailstorms reduce crops

131
Q

What can green harvesting do for vines?

A

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
Q

what are the max yields for regional appellations, villages, grand crus?

A

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
Q

What makes organic and biodynamic grape growing a challenge in Burgundy?

A

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
Q

how are grape moths controlled in Burgundy?

A

pheromone capsules

135
Q

What are some fungal diseases that need to be managed through spraying and canopy management in Burgundy?

A

powdery mildew, downy mildew, botrytis in the form of grey rot

136
Q

Besides fungal diseases, what are other problems found in the vineyard in Burgundy?

A

grapevine yellows, Esca

137
Q

Why is timing of harvest in Burgundy so critical?

A

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
Q

How is fruit harvested in Burgundy?

A

majority of fruit is harvested by hand

139
Q

Is acidification or de-acidification permitted in Burgundy?

A

yes, but it is rarely practiced

140
Q

When will winemakers use chaptalization in Burgundy?

A

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
Q

What is the max enrichment for chaptalization in Burgundy?

A

+1.5-2%

142
Q

Once grapes are picked in Cote d’Or what is the next step?

A

they are hand harvested using sorting tables in order to remove diseased, underripe, and damaged grapes

143
Q

How are grapes pressed in Cote d’Or?

A

whole bunch pressed typically as the inclusion of the stems aids drainage of the musts

144
Q

When are grapes in Cote d’Or pressed?

A

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
Q

How are the musts of high quality wines clarified in Cote d’Or?

A

sedimentation

146
Q

How are musts of less expensive wines clarified in Cote d’Or

A

quicker methods than sedimentation

147
Q

What is the aim of hyperoxidation

A

producing final wine that is less prone to oxidation

148
Q

Do producers practice hyperoxidation in Cote d’Or?

A

some do

149
Q

what type of yeasts are used in Cote d’Or?

A

ambient yeasts is common practice to encourage terroir expression, although some winemakers will innoculate with cultured yeasts

150
Q

What type of vessals are used in Cote d’Or for inexpensive and some mid priced wines?

A

stainless steel and concrete vessels

151
Q

What is the fermentation temperature used for inexpensive and mid priced wines in Cote d’Or?

A

16-18C - to preserve primary fruit flavors and avoid banana flavors (if done at cooler temperatures)

152
Q

What are inexpensive and mid priced wines aged in COte d’Or?

A

the same or older barrels in which they were fermented in.

153
Q

what are more expensive wines typically fermented and aged in Cote d’Or?

A

barrel for a creamier and more rounded style.

154
Q

what are temps for more expensive wines to be fermented at in Cote d’Or?

A

they can rise to about 20C in barrels

155
Q

HOw long are more expensive wines aged in barrel in Cote D’Or?

A

8-12 months in contact with the fine lees

156
Q

What flavors will the wine show if it is aged in a new oak barrel or a barrel with some partial new oak?

A

vanilla and clove spice or other oak flavors

157
Q

At what level in Cote d’Or do wines typically see very little new oak?

A

regional levels

158
Q

How much new oak is seen at each of the following levels in Burgundy: Villages, Premier Cru, grand Cru

A

Village = 20-25%
Premier Cru = 30-50%
Grand Cru = 50% and above although 100% is not unheard of

159
Q

How big is the standard oak cask in Burgundy and what is it called?

A

228 litre - Piece

160
Q

Why do some producers in Burgundy use larger barrels

A

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
Q

Does wine undergo malolactic conversion in Burgundy?

A

yes, unless a fresher character wine is desired then a proportion of the wine might have malolactic conversion blocked

162
Q

What vessels are malolactic conversion carried out in Burgundy?

A

either neutral vessels or in oak

163
Q

What process is often used to reduce reductive flavors and add creamier texture in Burgundy

A

batonnage - or stirring the lees once or several times to agitate the lees

164
Q

What is premature oxidation or premox?

A

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
Q

What are some theories around premature oxidation

A

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
Q

Why does PInot Noir have to be vinified carefully?

A

delicate character, aromatic nature and relatively light tannins

167
Q

What are important aims when vinifying Pinot Noir?

A

maintain primary flavor and not to overwhelm the delicate fruit too much new oak flavors

168
Q

When is sorting used in Burgundy

A

with most grapes except for the least expensive wines. But especially with damaged fruit (rot or hail)

169
Q

How are grapes loaded into fermentation vessel in Burgundy?

A

either as whole bunches or destemmed beforehand

170
Q

Is Pinot Noir suited for whole bunch fermentation?

A

yes and producers in Burgundy practice this

171
Q

Which winemaker brought about a change in Burgundy moving away from whole bunch fermentation?

A

Henri Jayer

172
Q

What can whole bunch fermentation add to a Burgundian wine?

A

aid aeration of the must and add perfume, freshness and fine tannins

173
Q

What are negative characteristics that whoel bunch fermentation to Burgundian wine?

A

if the stems are unripe they can extract green astringent tannins and lower acidity would not be welcomed in warmer vintages

174
Q

What is PInot Noir low in compared to other black grape varieties?

A

anthocyanins

175
Q

What is done with Pinot Noir grapes in Burgundy to maximize color extractions

A

cold-soaking the grapes for a few hours to a few days

176
Q

What type of yeasts are typically used in Burgundy?

A

ambient yeasts

177
Q

What type of vessels are typically used for fermentation in Burgundy?

A

small open top vessels

178
Q

What two cap management techniques are used in Burgundy

A

pumping over (remontage) and punching down pigeage

179
Q

Why is it important for the cap to be regularly broken up during fermentation in Burgundy?

A

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
Q

What temp does the must reach in a healthy ferment in Burgundy?

A

30C

181
Q

How long does post fermentation maceration last in Burgundy?

A

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
Q

How are wines pressed in Burgundy?

A

either horizontal pneumatic presses or vertical basket presses

183
Q

How are free run wine and pressed wine kept in Burgundy?

A

typically kept separate but may be blended back together before bottling

184
Q

What vessel is typically used in Burgundy for maturation

A

wine is racked into oak barrels 228L

185
Q

What is the common aging period for premium and super premium wines in Burgundy?

A

12-20 months

186
Q

What is aging period for less than expensive wines in burgundy?

A

less than a year

187
Q

How does the use of oak vary in Burgundy

A

will see more oak used in premier and grand crus, but anywhere from no new oak and 100% new oak can be used

188
Q

When does Malolactic conversion typically take place inBurgundy?

A

it is typically spontaneous and takes place in the spring after harvest as the cellars begin to warm up

189
Q

Is there fining and filtering in Burgundy?

A

mid-priced wines may be fined and filtered lightly before bottling but many higher-level wines will not be.

190
Q

What is different about how Burgundy vineyards have been classified and delineated?

A

in more detail than the rest of France

191
Q

When was Burgundy’s classification made formal?

A

1930s - when the lieux dits were categorized into a four tier hierarchy

192
Q

what is a lieux dit?

A

“named places”

193
Q

What factors are the classification of Burgundy based on?

A

soil, aspect, and microclimate - classifications of terroir

194
Q

What are the four tier hierarchy in the Cote d’Or?

A

regional or generic appellations
communal or village appellations
premier cru
grand cru

195
Q

What are the percentages of the tiers in the heirarchy in terms of production in Cote D’Or?

A

grand cru = 1%
premier cru and village = 47%
regional = 52%

196
Q

Which appellation in Burgundy is in the final stages of formalizing premier Cru status for some of its vineyards?

A

Maconnaise

197
Q

Which appellation in Burgundy stops at premier Cru status for some of its vineyards?

A

Cote Chalonnaise

198
Q

How many appellations are across Burgundy not including Beaujolais?

A

84 appellations
33 grand crus
44 villages
7 regional appellations

199
Q

Explain Premier Cru in Burgundy

A

there are 640 premier crus which are additional geographical denominations to a village not their own appellation

200
Q

what are examples of additional geographical denomination in Burgundy

A

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
Q

Classificiation system is a guarantee of quality T or False

A

False - the majority of vineyards are owned by more than one domain due to the Napoleonic inheritance laws.

202
Q

In general what does the classification in Cote d’Or represent?

A

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
Q

Why are generic appellations found at the top of the slope?

A

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
Q

Why are grand crus and premier crus found mid slope in burgundy

A

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
Q

Why are village level found at the bottom of slopes in Burgundy?

A

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
Q

WHy are the generic level found at the bottom of the slopes?

A

the flat land does not provide for excellent production of wine

207
Q

What does the area of Cotes du Nuit specialize in?

A

PInot Noir although a small amount of white wine is also made

208
Q

Name the most important village for Cotes du Nuit from North to South

A

Gevery-Chambertin AOC
Morey-Saint-Denis AOC
Chambolle-Musigny AOC
Vougeot AOC
Vosne-Romanee AOC
Nuits Saint Georges AOC

209
Q

Describe Gevery-Chambertin AOC

A

red wine only. largest village in Cote de Nuits
grand crus inclue Charmes Chambertin AOC and Chambertin CLos de Beze AOC

210
Q

Describe Morey Saint Denis AOC

A

almost exclusively red wines.
grand crus include Clos de Tart AOC and Clos de la Roche AOC

211
Q

Describe Chambolle Musigny AOC

A

red wines only for the village wines.
grand crus include Bonnes Mares and Musigny AOC

212
Q

Describe Vougeot AOC

A

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
Q

Describe Vosne-Romanee AOC

A

red wine only
grand crus include a number of the most famous grand crus including La Tache AOC and Romanee-Conti AOC

214
Q

Describe Nuits Saint Georges AOC

A

almost exclusively red wines
no grand crus but there are important premier crus such as Les Saint Georges and Les Vaucrains

215
Q

What is the most important area for white wine in Cote D’Or?

A

Cote de Beaune
although red wines is made and there is one grand cru for red wine

216
Q

Name the most important villages for Cote de Beaune from north to south

A

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
Q

What three villages cluster around the hill of Corton?

A

Aloxe-Corton, AOC, Pernand-Vergelesses AOC, Ladoix-Serrigny AOC

218
Q

What types of wines do Aloxe-Corton, AOC, Pernand-Vergelesses AOC, Ladoix-Serrigny AOC mostly produce?

A

red wines

219
Q

Which of the three village clusters in Cote de Nuits is exclusively white?

A

Corton Charlemagne Grand Cru AOC

220
Q

What varietals are planted in Corton Grand Cru AOC

A

mostly Pinot Noir but can produce Chardonnay

221
Q

What villages in Cote de Nuits have no grand crus but many important premier crus?

A

Beaune, Pommard, Volnay, Meursault and Saint Aubin

222
Q

Describe Beaune AOC

A

predominantly red wines but white wines made as well.

Leading premier crus include Les Clos des Mouches and Les Greves

223
Q

Describe Pommard AOC

A

red wines only the most prestigious premier crus include Les Ruglens and CLos des Epeneaux

224
Q

Describe Volnay AOC

A

red wines only sought after premier crus include Clos des Chenes and Les Callerets

225
Q

Describe Meursault AOC

A

Mostly white wines with well known premier crus including Perrieres and Genevrieres

226
Q

Describe Puligny-Montrachet AOC and Chassegne-Montrachet AOC

A

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
Q

Describe Saint Aubin AOC

A

mostly white wines

leading premier crus include Sur le Sentier du Clou and En Remilly

228
Q

What type of wines do the Cote Chalonnaise produce

A

more red than white

229
Q

How are wines often labeled in the Cote Chalonnaise?

A

simply as Bourgogne AOC

230
Q

How does quality and price compare on Cote Chalonnaise to Cote d’Or?

A

quality has risen over the years and can offer excellent value for money when compared to Cote d’Or

231
Q

Does Cote Chalonnaise have premier cru and grand cru sites?

A

there are a substantial number of sites that are premier cru, but no grand cru

232
Q

Describe the grand cru sites found in Cote Chalonnaise

A

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
Q

Describe Bouzeron AOC

A

must be 100% aligote
village is respected as the finest region for Burgundy’s second white grape

234
Q

Describe Rully AOC

A

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
Q

Describe Mercurey AOC

A

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
Q

Describe Givry AOC

A

mostly red wines over 40% premier cru

237
Q

Describe Montagny AOC

A

white wines only
2/3 classified as premier cru

238
Q

Describe the Maconnais appellation

A

mostly white wines, inexpensive regional wines are often labelled Bourgogne AOC.

239
Q

What are the appellations in the Macon region in order of quality (least to best)

A

Macon AOC
Macon Villages and Macon plus named village
Named village appellations

240
Q

Describe Macon AOC

A

predominantly red (or rose) with a small amount of white

241
Q

Describe Macon Villages and Macon plus named villages

A

white wines only

242
Q

Names Village appellations in the Maconnaise

A

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
Q

Why is the village of Marsannay at the northern end of Cote de Nuits cooler than the rest of the Cote d’Or?

A

the slope is gentler and there is less protection from cold winds coming from the south west

244
Q

What is the only village in Cote d’Or that includes option for Rose?

A

Marsannay

245
Q

Where are most of the red grand crus positioned in Burgundy?

A

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
Q

Describe the difference between Volnay and Chambolle-Musigny wines and Gevrey-Chambertin and Pommard wines?

A

Volnay and Chambolle-Musigny = fruitier and more fragrant
Gevrey-Chambertin and Pommard = fuller bodied

247
Q

Describe the difference between Puligny Montrachet wines and Meursault wines

A

Puligny Montrachet = floral and concentrated
Meursault = full-bodied and powerful

248
Q

Historically what did trade look like in Burgundy?

A

it went through large negociants who would buy grapes must or finished wine from other growers

249
Q

How has the wine trade changed in Burgundy since 1980?

A

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
Q

What makes domains complex in Burgundy?

A

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
Q

What is one factor that has led to a significant rise in quality in Burgundy?

A

many young winemakers who are both better trained technically and who have often traveled and made wine more widely.

252
Q

What type of sales are on the increase in Burgundy?

A

direct to consumer sales as well as those direct from producers to final retailers

253
Q

How much of Burgundy wine is sold in France?

A

50%

254
Q

How much of Burgundy wine is sold to other EU states?

A

25%

255
Q

How much of Burgundy wine is sold outside the EU and what are the largest export markets?

A

25%
USA, UK and Japan

256
Q

What drives price in Burgundy?

A

the name of the domaine and the appellation as well as the simple vineyard name.

257
Q

What has driven land prices in Burgundy over the last few years

A

relatively scarcity of supply particularly of the more highly sought-after vineyard names

also dramatic volume decreases due to weather hazards

258
Q

What is Burgundy production compared to Bordeaux production?

A

it is about 1/4 of that in Bordeaux

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