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WSET Diploma D3 > Burgundy > Flashcards

Burgundy Flashcards

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1
Q

main plantings for yonne and cote d’or

A

yonne 80% chardonnay
cote d’or 60% pinot noir

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2
Q

river of chablis

A

serein

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3
Q

market swings of chablis

A
  1. early 1900, famous for proximity to paris
  2. philloxera and powdery mildew problems
  3. paris railway helped cheaper wines to get transported
  4. rural depopolation after ww1
  5. 1945 frost
  6. back in demand in the last few decades
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4
Q

chablis climate

A

cool continental (cooler than cote d’or) cold winter and warm summers with considerable vintage variation (northern location)

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5
Q

average annual rainfall of chablis

A

670mm

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6
Q

rain problems in chablis

A

spread throughout the year, moist climate brings 1. fungal diseases 2. harvest problems (and rot)

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7
Q

soils of chablis

A

kimmeridgian soil (limestone and clay with fossilised seashells)

portlandian soil (hard limestone with less clay)

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8
Q

what is reducing yields in chablis?

A
  1. fungal 2. hail storms 3. spring frost
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9
Q

remedies for spring frost in chablis

A
  1. smudge pots (smoky, causes air pollution, requires staff)
  2. sprinklers (‘aspersion’) most popular option, expensive (also for staff and mantainance, so mostly only for top domaines/vineyards)
  3. pruning choices: later pruning for later bud-burst, reducing the chance of damage to the new buds from early spring frosts.
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10
Q

most used rootstocks and reasons

A
  1. 41B (vinifera x berlandieri), tolerate limestone soils with high pH
  2. 420A (riparia x berlandieri), low vigour, tolerance to high pH soils
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11
Q

training system used in chablis

A

double guyot replacement cane if one cane falls the other will survive

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12
Q

harvest in chablis

A

mostly machine picked hand picked only when is too steep for mechanisation

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13
Q

4 appellation of chablis

A

petite chablis chablis chablis 1er cru chablis grand cru

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14
Q

soils of petite chablis

A

potlandian soils

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15
Q

where are petit chablis and chablis vineyard located

A

petit chablis - higher elevation with cooler climates
chablis large area of kimmeridgian

they are both various aspects (mostly north facing)
gentle slope or flat land

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16
Q

how many 1er cru in chablis

A

40

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17
Q

1er cru chablis vineyard location

A

south/south east facing slopes of kimmeridgian soil

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18
Q

climat vs lieu dit

A

climat - vineyard name fixed in AOC rules)
lieu dit - name of a piece of land in the general register)

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19
Q

climat vs lieu dit labeling in chablis 1er cru

A

can use both the climat or the lieu dit after the 1er cru note

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20
Q

how many grand cru in chablis

A

1 with 7 lieu dits

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21
Q

chablis grand cru soils

A

kimmeridgian with crumbly marl and high clay content good drainage, water retention

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22
Q

chablis grand cru location

A

next to the village, south-west slope right bank of the river serein

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23
Q

chablis grand cru climatic feature

A

shelter from winds from the north thanks to a belt of trees

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24
Q

where in the slope are grand cru and 1er cru vineyards located

A

mid slope

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25
Q

advantages of mid slope plantings

A
  1. drainage
  2. frost protection
  3. better light interception (not too much, not too low)
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26
Q

chablis maximum yield

A

petit chablis 60 hL/ha chablis 60 hL/ha 1er cru 58hL/ha grand cru 54 hL/ha

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27
Q

is chaptalisation allowed in chablis?

A

yes and used constantly (not in warmer years)

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28
Q

main fermentation vessels

A

stainless steel concrete oak (mostly neutral)

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29
Q

winemaking techniques in chablis

A

mlf to soften acidity lees ageing to enhance texture

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30
Q

oak controversy in chablis and producers

A

depends on winemaker view but generally chablis should not smell of oak but in 1er cru and grand cru many uses it new oak (william fevre) old oak (dauvissat, raveneau) stainless steel/concrete (jean marc brocard)

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31
Q

negociants vs domaines in chablis

A

distinction is breaking down
negociants own land domaines have a negoce business

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32
Q

one third of production in chablis is vinified by

A

la chablissienne

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33
Q

producer associations in chablis

A
  1. le syndicat de defence de l’appellation de chablis (1993 by william fevre) 2. union de grand cru de chablis
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34
Q

le syndicat de defence de l’appellation de chablis main goal

A

combate fraud addressing environmental issues

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35
Q

union des grand crus de chablis main goal

A

voluntary association to promote quality (only limited to grand cru owners) sustainabl viticulture and hand picking mandatory

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36
Q

what drivers sales in chablis

A

both domaine name and appellation ex raveneau and dauvissat have premium prices for village wines

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37
Q

chablis export

A

2/3 are exported UK, USA, Japan, Sweden, Canada

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38
Q

climate of Cote d’Or, Chalonnaise and Maconnais

A

moderate continental Maconnais: drier and warmer 500km from the Mediterranean cold winters warm short summers (perfect for early ripening)

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39
Q

influences in Cote d’Or, Chalonnaise and Macconaise

A

Morvan Hills (in the west provide protection from rainfall)

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40
Q

annual rainfall level in Cote d’Or, Chalonnaise and Maconnaise

A

700mm

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41
Q

factors influencing quality of individual sites in Burgundy

A

aspect altituide degree of slope soil

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42
Q

main problems in Burgundy

A

cold weather frost hail eccessive rain drought

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43
Q

main problem of cold weather in Burgundy

A

under-ripe tannins in Pinot Noir

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44
Q

most problematic frost and result

A

spring frost reduce yields if they occur after budburst

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45
Q

damages of hails and periods

A
  1. early growth (april-may) can reduce yields or total loss of the crop
  2. later in the season fruit damage, grey rot risk
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46
Q

best techniques to get rid of hail or its results

A
  1. sorting table - to exclude damaged berries (hail is highly localized)
  2. hail netting
  3. thunderclouds with silver iodide to induce precipitation
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47
Q

hail netting in Burgundy

A

was not permitted because of shading permitted from June 2018 (limited use)

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48
Q

rain problems and timing

A
  1. flowering, fruit set - can disrupt, lower yields, and uneven ripening
  2. growing season - fungal disease
  3. before harvest - dilution (from water uptake), rot
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49
Q

drought stress main problems in Burgundy

A

berries shrivel and shut down (ripening halt)

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50
Q

how to combat drought in Burgundy

A

irrigation is not permitted plant in high clay content soils (bette water stress as water-retaining soils)

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51
Q

most critical factors determining style and quality of the wines of the Cote d’Or

A

aspect elevation

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52
Q

elevation of the cote d’or

A

200 to 400 metres

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53
Q

aspects in cote d’or

A

hills oriented north/south side valleys east-west main ridge is basically south east facing

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54
Q

location of best sites

A

south east facing middle slope

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55
Q

benefits of middle slope vineyard

A
  1. well draining shallow soils
  2. sunlight interception
  3. frost protection
  4. better ripening potential
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56
Q

disadvantages of top of the slope vineyards in the cote d’or

A

very poor, thin soils (vine cannot thrive as there’s not much soil) exposure to cooling winds

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57
Q

disadvantages of bottom of the slope vineyards in the cote d’or

A
  1. deeper soils (poorer drainage, more clay = more fertility = more shading = less ripeness)
  2. vulnerable to frost
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58
Q

coolest sites production in the cote d’or

A

aligote cremant de bourgogne

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59
Q

Cote Chalonnaise and Maconnaise best site locations for aspects

A

chalonnaise: bouzeron, rully (south-east)
maconnaise: pouilli fuisse (south)

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60
Q

general soils of burgundy

A

mix of limestone and clay

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61
Q

soils cote de nuits vs cote de beaune

A

nuits: more limestone
beaune: more clay, deeper soils

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62
Q

main soils problem in cote d’or

A

different depth of soil above the bedrock due to erosion (especially in lower vineyards in the slopes) e.g. Clos Vougeot

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63
Q

where is aligote mainly grown?

A

bouzeron (cote chalonnaise)

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64
Q

chardonnay ripening and budding state

A

buds early ripen early

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65
Q

chardonnay problems

A

spring frost (buds early) grey rot, powdery mildew, millerandage, grapevine yellows

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66
Q

best soil for chardonnay

A

limestone clay

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67
Q

chardonnay main feature

A

can produce high yields without loss of quality

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68
Q

challenge of growing chardonnay in burgundy good vintages

A

controlling excessive yield and shading from vigour (will reduce fruit quality)

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69
Q

budding and ripening of Pinot Noir

A

buds early ripens early

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70
Q

main quality problem of Pinot Noir

A

yields must be limited to produce quality wines

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71
Q

pest diseases and others on pinot noir

A

spring frost (buds early) millerandage, downy mildew, botrytis bunch rot, fan leaf, leafroll virus

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72
Q

pinot noir in warm climates

A

ripens too fast reduce aroma intensity berries shrivel suffer from sunburn

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73
Q

main goal in burgundy with pinot noir

A

making sure the fruit is ripen to have enough colour tannins and flavour

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74
Q

main clones of pinot noir

A

Dijon families (developed in the university of burgundy in dijon)

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75
Q

main points in selecting a clone of pinot noir?

A

yields diseases tolerance speed of ripening fruit characteristics

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76
Q

mass selection in burgundy

A

some producers will decide to plant a vineyard with different type of clones

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77
Q

fanleaf

A

virus brought by nematodes distorted leaves in a fan shape, turn yellow in patches shoot with distorted nodes and canes yields will fall and eventually stop only cure is destruction or removal of infected material replant with nematods resistant roots

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78
Q

leafroll

A

series of viruses, most damage brought by the mealy bug rolling of the leaves, turne bronze then red reduce yields as grapes will take longer to ripen eventually not reaching enough sugars replant vineyard

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79
Q

grapevine yellows alternative name

A

flavescence doree

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80
Q

grapevine yellows

A

phytoplasma organism spread by sap-feeding insects or infected material in grafting process curling leaves turn yellow ripening and yields are affected keeping vectors under control and eliminate plantes (like grass and weeds) that they are feeding on

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81
Q

millerandage

A

some flowers remain un-pollinated or forming very small berries with no seeds caused by adverse weather during flowering

82
Q

training techniques in burgundy

A
  1. cordon 2. VSP (guyot/replacement cane pruning) 3. poussard-guyot (cane pruning)
83
Q

training style of cordon training in burgundy

A

cordon du royat (find picture)

84
Q

cordon training main features in burgundy

A
  1. high proportion of old wood (might induce some trunk diseases) 2. limits vigour/yield
85
Q

possard guyot system definition

A

maintains the same sap route from one year to the next with pruning wounds only on the upper cordon part

86
Q

advantages of poussard-guyot

A

aids canopy management reduce trunk diseases but requires skilled workers

87
Q

general density in burgundy

A

8-10000 vines per ha

88
Q

why some growers tend to plan a lot of vines per ha?

A

enhance root competition smaller grapes formation (better quality)

89
Q

two main winter pruning techniques to manage/reduce yields

A

debudding green harvesting

90
Q

advantages and disadvantages of debudding

A

good vine balance
can reduce yields (bette quality)

can create huge problems as frost, hail fungal can reduce the crops or completely going to 0

91
Q

advantages and disadvantages of green harvesting

A

growers asses size, shape and position in the vine
take in account adverse weather

changes in vine development (excessive growth brings diluted grapes)

92
Q

maximum yields in burgundy

A
  1. regional: 69 hL/ha (red) - 75 hL/ha (white)
  2. village: 40/45 hL/ha (red) - 45/47 hL/ha (white)
  3. grand cru: 35 hL/ha (red) - 40 hL/ha (white)
93
Q

main problem of organic growing in burgundy

A

organic rules required a specific area surface to work if a producer is too small it needs his neighbours to work in the same way

94
Q

main diseases in burgundy

A

grape moths esca fungal grapevine yellows

95
Q

remedy to stop grape moths in burgundy

A

pheromone capsules

96
Q

fungal main remedies in burgundy

A

canopy management spraying

97
Q

main harvesting problem in burgundy

A

storms during harvest can dilute and damage the fruit workforce to pick by hand is a major consideration

98
Q

timings in harvesting in burgundy

A

early - preserve acidity but fruit might not be ripe late - softer wine but risk of weather

99
Q

how do you pick in burgundy?

A

by hand mainly

100
Q

why acidification in white wines is less necessary now in burgundy?

A

warmer growing seasons better canopy management

101
Q

when you use acidification in whites in burgundy

A
  1. when must doesn’t have enough sugar to reach min % 2. desired style (more alcohol = more body)
102
Q

EU acidification limits

A

75

103
Q

main reason of using a sorting table

A

remove diseased, damaged and unrerripe fruit

104
Q

whole bunch pressing in white wine in burgundy main aim

A

stems aids must drainage

105
Q

why you press immediately a white wine in burgundy

A

avoid skin contact to avoid tannins extraction chardonnay is a non aromatic varietal so no flavors added by maceration

106
Q

main clarification technique for high quality white burgundy

A

sedimentation levels of solids left depends on winemaker’s style

107
Q

main clarification technique for lower quality white burgundy

A

hyperoxidation

108
Q

advantages of hyperoxidation

A

final wine is less prone to oxidation reduce risk of premox / premature oxidation

109
Q

what is premox and when it was first found

A

wines is showing advanced flavor and color started in 2000 while assesing 1996 and onwards vintages

110
Q

causes of premature oxidation

A
  1. vineyard practices (higher yields, different chemical compositon of grapes)
  2. warmer vintages
  3. late harvesting
  4. preumatic presses use (over clean must)
  5. over zealous batonnage
  6. low SO2 at bottling
  7. corks’ quality and tratments
111
Q

why ambient yeasts are used in white wine production in burgundy?

A

encourage terroir expression can monitor fermentation and intervene (ex warming up the ferment)

112
Q

vats for inexpensive white burgundy

A

stainless steel concrete

113
Q

aims of stainless steel use in white burgundy

A

reserve primary fruit avoid banana flavors of cooler temperatures

114
Q

stainless steel fermentation temperature in white burgundy

A

16-18C

115
Q

ageing of inexpensive white burgundies

A

stainless concrete old oak barrels (less oaky flavors)

116
Q

aims of barrell fermentation

A

creamier/denser style

117
Q

general ageing of premium white burgundy

A

8-12mos in oak barrels and on fine lees

118
Q

percentage of new oak barrels in white burgundy

A

50-100 grand cru 30-50 village 20-25 village

119
Q

barrel types in burgundy

A

228lt (piece) 500-600lt

120
Q

why some winemakers use 500-600lt barrels in white burgundy

A

lower surface to volume ration less oak flavors and oxidation

121
Q

why winemakers are using batonnage in white burgundy

A

add creamy texture reduce reductive flavors

122
Q

MLF in white burgundy

A

carried in netral vessel or oak can be blocked if a fresher style is required

123
Q

is filtering common in white burgundy winemaking?

A

yes cloudiness is easier to spot in white wines and consumers don’t like it

124
Q

yeast used in red winemaking

A

ambient

125
Q

whole bunch fermentation story

A

was common before the destemmer henri jayer made it popular in the ‘80

126
Q

advantages of whole bunch fermentation in red winemaking in burgundy

A

aid must oxigenation add perfume freshness and fine tannins

127
Q

disadvantages of whole bunch fermentation in red winemaking in burgundy

A

unripe stems brings green unripe tannins lower acidity in warmer vintages

128
Q

aim of cold soaking in red winemaking in burgundy

A

extract colour (Pinot Noir has low anthocyanins)

129
Q

for how long cold soaking takes places in red winemaking in burgundy

A

from few hours to few days

130
Q

cap management techniques used in red burgundy

A

pigeage (punching down) remontage (pumping over) most producers are mixing the two techniques

131
Q

cap management techniques aims in red burgundy winemaking

A

extraction from skin (tannins, flavours, colour) avoid acetic acid, reduction and reductive sulfur compound (pinot is prone to reduction) regulate temperature

132
Q

normal temperature of fermentation in red burgundy

A

30C

133
Q

post fermentation maceration in red burgundy

A

depends on fruit ripeness and style 2-3 weeks for more concentrate structured wines

134
Q

presses used in red winemaking

A

horizontal pneumatic press vertical basked press

135
Q

how must fractions works in red burgundy

A

free run and press separated might be blended later

136
Q

what happens after pressing in red burgundy

A

the wines are racked into oak barrels

137
Q

premium ageing

A

228lt piace 12-20mos

138
Q

new oak percentage in red burgundy

A

higher percentage of new oak in grand and 1er every kind of style is used from no oak to 100%

139
Q

ageing in less expensive red burgundy

A

228lt piace for less than 12 mos

140
Q

MLF in red burgundy

A

sponteneous spring following harvest

141
Q

filtering in mid priced red burgundy

A

lightly fined and filtered

142
Q

filtering in high quality red burgundies

A

in certain cases may not be filtered

143
Q

who started the burgundy classification

A

the monks but the version we used today was finalised in the 1930s

144
Q

the burgundy classification is based on…

A

soils aspect microclimate

145
Q

most important factor connecting the inheritance laws with quality

A

as many producers holds the same plot and the same plot can be sometimes quite big quality is interconnected with the ability of the winemaker

146
Q

what the classification reflects?

A

location of the vineyard and slope position

147
Q

burgundy production in %

A

52% regional 47% - village/1er cru 1% grand cru

148
Q

how many appellation there are in burgundy

A

84 7 regional 44 village/1er 33 grand cru

149
Q

regional AOP burgundy add-ons

A

can add generic large location (hautes cote des beaune) can add village name in Macon (e.g. Macon Verze) a new generic Bourgogne Cotes de Beaune AOC was introduced in 2017

150
Q

how many 1er cru there are in burgundy

A

640

151
Q

what it means 1er cru with no vineyard indication on the label?

A

is a blend of various 1er cru

152
Q

is 1er cru an AOP right status?

A

no is an additional geographic indication related to a village

153
Q

grand cru difference in sizes

A

vougeot 50ha musigny 10ha la romanee 0.84ha

154
Q

vougeot style

A

is different from middle top slope (steeper, poorer soils) from the bottom (flatter richest soils)

155
Q

is the name of the village appearing in grand cru labes?

A

it doesnt

156
Q

grand cru AOP add-ons

A

can add a climate name (e.g. Corton Les Bressandes)

157
Q

generic bourgogne aop influences

A

richer soils (encourage vine vigour) lack of protection from adverse weather flat land slight higer altitude poorer sunlight interception

158
Q

generic Bourgogne AOP style

A

less concentrated generally

159
Q

generic Bourgogne AOP main problem

A

might not ripen in cooler vintages

160
Q

what physically divides generic appellation from village appellation

A

road D974 Dijon Beaune

161
Q

where are village level vineyards located

A

lower part of the slope

162
Q

soils style of village burgundy

A

richer and less well drained soils (fruit doesn’t achieve grand,1er cru ripeness)

163
Q

where are the 1er cru vineyards located?

A

they surrounds grand crus

164
Q

grand crus vineyards influences

A

mid slope poor, shallow soils good drainage protection from prevailing weather sunlight interception

165
Q

grand cru wines style

A

can achieve full ripeness in cool years concentrated, balanced and great lenght (needs a skilled winemaker)

166
Q

biggest village in the cote de nuits

A

gevrey chambertin

167
Q

morey st denis grand crus

A

clos de tart clos de la roche

168
Q

cote de nuits villages north to south

A

marsannay fixin gevrey chambertin morey st denis chambolle musigny vougeot flagey echezeaux vosne romanee nuits st georges

169
Q

which village produce white wines in the cote de nuits

A

marsannay fixin morey st denis vougeot nuits st georges

170
Q

chambolle musigny grand cru

A

bonnes mares musigny

171
Q

nuits st georges important 1er crus

A

les saint georges les vaucrains

172
Q

cote de beaune most important villages north to south

A

aloxe corton pernand vergelesses ladoix serrigny beaune pommard volnay maursault chassagne montrachet puligny montrachet saint aubin

173
Q

red wines only villages in the cote de beaune

A

pommard volnay

174
Q

hill of corton two main grand crus

A

corton charlemagne (mainly white) corton (mostly red)

175
Q

best 1er crus of beaune

A

le clos des mouches les greves

176
Q

pommard most famous 1er crus

A

les rugiens clos des epeneaux

177
Q

meursault famous 1er crus

A

perrieres genevrieres

178
Q

puligny most famous grand crus

A

le montrachet batard montrachet

179
Q

saint aubin 1er crus

A

sur le sentier du cloud en remilly

180
Q

cote de beaunes lesser known villages

A

st romain auxery duresses santenay

181
Q

cote chalonnaise villages

A

bouzeron rully mercurey givry montagny

182
Q

cote chalonnaise 1er cru location

A

warmest south-east facing slopes (sunlight) limestone soil (draining)

183
Q

bouzeron white grape

A

aligote

184
Q

rully produces grape for what typology of wine

A

cremant de bourgogne

185
Q

montagny produces what kind of wine

A

white only

186
Q

macon main aops

A

Pouilly Fuisse Saint Veran Vire Clesse Pouilly Vinzelles Pouilly Loche

187
Q

macon villages that can add names on label

A

Macon Lugny Macon Solutre

188
Q

best village in macon

A

pouilly fuisse 22 climats 1er cru (2020) sunlight/drainage

189
Q

general style of wine in burgundy

A

north cote de nuits: eg marsannay cooler, gentler slope - can produce rose, less protection from cold winds fixin fresh and light body gevrey to nuits st georges - maximum protection from west winds, more alcohol and ripeness volnay/chambolle fruitier pommard gevrey fuller body puligny floral concentrated meursault full body powerfull

190
Q

historical burgundy trade

A

large negociants buy grapes or finished wines from the 80’s domaines starts to bottle

191
Q

name few famous negociants

A

albert bichot joseph drouhin faiveley louis jadot bouchard pere et fils dujac fils et pere

192
Q

dujac estate structure

A

domaine dujac - made from his own grapes dujac fils et pere - negoce

193
Q

structure of business in burgundy

A

growers - sells grapes or finished wines to negociantiants domaines - make wines under own label from owned vineyards negociants - large businesses buy grapes or finished wines and sells them under negoce label micro-negociants - buy grapes from top quality, make wine under negoce name (ex benjamin leroux) co-operatives - more important in Chablis (Chablissienne) and Maconnais (Cave de Lugny)

194
Q

inheritance laws problems

A

children needs to inherit equal parts of an estate loads of similar producers with similar names

195
Q

why quality has risen a lot?

A

new young winemakers who travelled a lot and better trained technically more open minded approach

196
Q

general route to market

A

direct via cellar doors to negoce e co-op via distributor chain

197
Q

where is burgundy sold?

A

50% France 25% EU 25% outside EU

198
Q

burgundy biggest export market

A

USA UK Japan

199
Q

prices are decided based on what in burgundy?

A

domaine - rousseau sells a village for super-premium price cru - reputation and level (grand cru)

200
Q

secondary market, how much did the price rise

A

between 2003 and 2016 price rose by 200%

201
Q

where you can find burgundy wines

A

many level of qualities from supermakets, to restaurants, fine dining, specialistics wine shops and en primeur sales

202
Q

why the price rose so much for burgundy bottles

A

1 - inheritance laws 2 - land prices going up 3 - worldwide demand 4 - small production 5 - push from foreign buyers of wine businesses

WSET Diploma D3 (28 decks)

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