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WSET D3 > Burgundy > Flashcards

Burgundy Flashcards

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1
Q

Chablis climate

A

Continental- cold winters/ warm summers
Considerable vintage variation

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2
Q

Advantage of Chardonnay in Chablis

A

Early ripening- cold fall, wet weather rot

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3
Q

Weather hazards of Chablis

A

Spring frost and hail
Decrease yields

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4
Q

Soils of Chablis

A

Limestone, clay, Kimmeridgian (fossilized seashells)

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5
Q

Spring frost mitigation

A

Smudge pots - cause pollution, requires staff in vineyards
Aspersion sprinklers - upfront install cost and maintenance so only realistic for well funded vineyards
Pruning choices- later pruning promotes later bud burst

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6
Q

What rootstocks are most widely used in Chablis and why?

A

41B - limestone soils have high pH
420A - low vigor and tolerance of high pH

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7
Q

What training system is most used in Chablis and why?

A

Double Guyot - if one cane fails the other may survive frost

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8
Q

Petit Chablis soil type and location

A

Higher, cooler vineyards with hard limestone soils - less clay
Predominately flat or gentle slopes - mechanized

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9
Q

Chablis soil type and location

A

Kimmeridgian soil and mixed aspects
Flat land to rolling hills
Mechanized

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10
Q

Chablis Premier Cru vineyard soil types and location

A

40 named vineyards
Predominantly on south and south east facing slopes

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11
Q

What is a lieux diet

A

Specific named plots

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12
Q

What is a climat

A

A named vineyard fixed in AOC legislation

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13
Q

Chablis Grand Cru sold types and location

A

I’m be grand cru with 7 named vineyards (climats)
SW facing
Right bank if Serein
Kimmeridgian soil
1% of Chablis production

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14
Q

Consequences of Chablis Grand Cru location

A

SW facing for best sun exposure
Mid slope for drainage and frost protection
Sheltered by trees from north winds
Wines with greater concentration, body, and capacity to age

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15
Q

Winemaking in Chablis

A

Chaptalization used in all but warmest years
Fermentation in stainless and protective
MLC common
Lees for texture
Oak for grand and premier

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16
Q

What co-op produces 1/4 of all Chablis?

A

La Chablisienne

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17
Q

The majority of Chablis is exported or consumed domestically?

A

2/3 exported

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18
Q

Climate of Côte d’Or, Cote Chalonnaise, and Maconnais

A

Moderate continental cold winters and warm summers. Short growing season. Maconnais is slightly dryer and warmer.

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19
Q

What protects the Côte d’Or from rainfall?

A

Morvan hills

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20
Q

Natural influences on potential quality of sites in Burgundy

A

Aspect
Altitude
Degree of slope
Soils

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21
Q

Due to Burgundies northerly location 47*N what factors are important for yield and quality?

A

Site selection
Weather

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22
Q

Why are Pinot Noir and Chardonnay particularly susceptible to spring frost?

A

They are both early budding

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23
Q

Hail damage prevention includes

A

Netting
Seeding thunder clouds with silver iodide to induce precipitation away from vineyards

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24
Q

Rain in spring affects yields how?

A

Disruption of flowering and fruit set lowering yields and leading to uneven ripening

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25
Q

Rain during growing season adds what threat to the grapes?

A

Fungus
Sprays/canopy mgmt

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26
Q

Rain before harvest has what affect?

A

Dilution of berries
Increase chances of grey rot

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27
Q

What does drought stress do to vines?

A

Berries shrivel
Vines shut down and halt ripening

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28
Q

The topography in Burgundy determines what about the finished wine?

A

Style and Quality - and therefore Price

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29
Q

The hills of Côte d’Or are situated in what directions?

A

Oriented North/ South with side valleys in East/West

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30
Q

The main ridge of Côte d’Or is facing what direction

A

East but there are varying aspects including SE or S

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31
Q

The best sites in Burgundy are found where on the slope and why?

A

Mid slope for well draining shallow soils, good sunlight exposure, frost protection, ripening potential

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32
Q

Vineyards at the top of the slope in Burgundy struggle to ripen, why?

A

Very poor, thin soils and exposure to cold winds

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33
Q

Vineyards at the bottom of the slope in Burgundy are considered lesser quality, why?

A

Deeper, more fertile soils, vulnerable to frost

34
Q

Soil in the Côte de Nuits is dominated by

A

Limestone

35
Q

Soil in the Côte de Beaune is dominated by clay/ deeper

A
36
Q

Chardonnay in Burgundy features and hazards

A

Feature:
Early ripening in cool region
High yields without loss of quality
Delivers top quality on clay/ limestone soils of B
Hazards:
Early budding- frost
Prone to grey rot and powdery mildew - fall rains = sprays
Vigorous- requires management to avoid excessive yields and shading encouraged by fertile soils

37
Q

Pinot Noir features and hazards in Burgundy

A

Features:
Early ripening for cool climate
Hazards:
Early budding- frost
Yields need to be limited for quality
Delicate- prone to mildew, rot, millerandage
Ripens too fast in warm years/ shrivel and sunburn (climate change hazard)
Failure to ripen sufficiently in cold years

38
Q

Training method in Burgundy

A

Traditionally Guyot and softer method of Passat’s Guyot to limit pruning wounds to cut down in Esca and aids in canopy mgmt (very skilled vineyard labor)
Some use Cordon de Royat to limit vigor/yields but this leaves old wood that can harbor disease

39
Q

Ways growers can manage and reduce yields

A

Winter pruning choices
Debudding (before flowering) - promotes good balance in vine but choices made to limit yield prior to hail/frost/fungus could have extreme influence
Green harvest - reduces catastrophic influence by hail/frost/ fungus as it takes place later in season but can make vine excessively grow remaining bunches and dilute the grapes

40
Q

Why is organic viticulture not prevalent in Burgundy?

A

Many vineyards are shared and most organic practices require a minimum area to be implemented

41
Q

White wine making in Burgundy

A

-Hand harvest in Côte d’Or then sorted at winery
-Whole bunch pressed to aid in draining must
-No skin contact for aromatics as -Chard is quite neutral and tannins are not desirable
-(De)Acidification and chaptalization (less necessary due to warmer temps and better canopy mgmt) permitted
-must clarified (quality by sedimentation for influence or filtration for lower quality
-hyper oxidation to combat premox
-ambient or cultured yeast (mid temps to avoid banana flavors)inexpensive in stainless or concrete/ quality in barrel
-quality then matured for 8-12 mos in barrel w/fine lees w/stirring to reduce reduction and add creamier texture
-MLC
-filtration

42
Q

Red wine making in Burgundy

A

Hand harvest
Sort
Whole bunch or de stemmed (ripe stems for ripe tannins)
Cold soak for color extraction
Ambient yeast
Pigeage/remontage - reduce reduction, avoid acetic acid, extract color/tannin/flavor, regulate temp
Post ferment maceration - longer for quality
Pressed
Racked
Matured in oak ->12mos for inexpensive and 12-20 mos for premium
MLC in spring
Fined/filtered before bottle

43
Q

What is the classification in Burgundy based upon?

A

Soil, aspect, microclimate
Terroir

44
Q

What is the four tier hierarchy in Burgundy?

A
  • Regional or generic- Bourgogne AOC
  • Communal or village- Meursault AOC
  • Premier cru - Pommard 1er Cru Les Rugiens
  • Grand Cru - Batard Montrachet
45
Q

In general the classification in the Côte d’Or reflects what?

A

Location of vineyards including positions on slope
Generic appellations like HCdB and HCdN get flat land above slope and are less protected from weather, have less sunlight exposure, and have fertile soils encouraging vigor - wines are less concentrated and struggle to ripen in cooler years
GC are mid slope with PC surrounding them- poor but adequate soils, good drainage, weather protection, good sun exposure
Village level is lower slope - rich soils encourage vigor, poorer drainage lesser sun exposure
Generic appellation - flatlands

46
Q

Gevrey Chambertin

A

Red only
Gvsds include Charmes Chambertin

47
Q

Morey Saint Denis

A

Almost exclusively red
GIs include Clos de Tart

48
Q

Chambolle Musigny

A

Red only for village
GC include Bonnes Mares

49
Q

Vougeot

A

Tiny village appellation for red and white
Large GC Clos de Vougeot

50
Q

Vosne Romanee

A

Red only
GIs include Romanee Conti

51
Q

Nuits Saint Georges

A

Almost exclusively red
No GCs
PCs include Les Saint Georges

52
Q

Aloxe Corton
Pernand Vergelesses
Ladoix Serrigny

A

3 villages around hill of Corton
Mostly red for Village and PC
Corton Charlemagne white only
Corton GC has many lieux dits - can make red or white

53
Q

Beaune

A

Predominantly red
No GC
PCs include Le Clos des Mouches

54
Q

Pommard

A

Red only
No GC
PCs include Les Rugiens

55
Q

Pommard

A

Red only
No GCs
PCs include Les Rugiens

56
Q

Volnay

A

Red only
No GCs
PCs include Clos des Chenes

57
Q

Meursault

A

Mostly white
No GCs
PCs include Perrieres

58
Q

Puligny Montrachet

A

Almost all white
Shares GC Le Montrachet and Batard Montrachet with Chassagne Montrachet

59
Q

Chassagne Montrachet

A

Mostly white some red
Shares GCs Le Montrachet and Batard Montrachet with Puligny Montrachet

60
Q

Saint Aubin

A

Mostly white
No GCs
PCs include En Remilly

61
Q

Cotes de Nuits regions for more reasonably priced wines

A

Marsannay
Fixin

62
Q

Cotes de Beaune regions for more reasonably priced wines

A

St Romain - mainly white
Auxey-Duresses - mainly red
Santenay- mainly red

63
Q

Does the Côte Chalonnaise produce more red or white wine?

A

Red

64
Q

Bouzeron

A

100% Aligote

65
Q

Rully

A

More white than red
Important for cremant

66
Q

Mercurey

A

More red than white

67
Q

Givry

A

Mostly red

68
Q

Montagny

A

White wines only

69
Q

Montagny

A

White only mostly PC

70
Q

The Maconnais is known for what wine?

A

Mostly white
Inexpensive regional wines

71
Q

Macon

A

Predominantly red some rose

72
Q

Macon Villages and Macon plus village (Lugny or Solutre)

A

White only

73
Q

Named appellation like Pouilly Fuisse, Saint Veran, Vire Clesse, Poiully Vinzelles, Pouilly Loche

A

Only separate appellations in Maconnais

74
Q

Growers in Burgundy

A

Have vineyard holdings and sell grapes or unfinished wine to negociants

75
Q

Domaines in Burgundy

A

Businesses that own vineyards and make wine from them that they sell under their own labels

76
Q

Negociants in Burgundy

A

Large businesses that buy grapes and/or wines to finish and bottle under own name

77
Q

Micro negociants in Burgundy

A

Small businesses that buy grapes from very good and top quality vineyards to make wine under their own label and sell

78
Q

Co-ops in Burgundy

A

Predominantly in Chablis the Maconnais and some in Cote Chalonnaise

79
Q

Export % in Burgundy

A

50%

80
Q

Drivers of price in Burgundy include

A

Name of Domaine - well regarded Domaines fetch high prices for even village wine
Name of Appellation/single vineyard

WSET D3 (33 decks)

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