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WSET D3 > Burgundy > Flashcards

Burgundy Flashcards

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
Rain during growing season adds what threat to the grapes?
Fungus Sprays/canopy mgmt
26
Rain before harvest has what affect?
Dilution of berries Increase chances of grey rot
27
What does drought stress do to vines?
Berries shrivel Vines shut down and halt ripening
28
The topography in Burgundy determines what about the finished wine?
Style and Quality - and therefore Price
29
The hills of Côte d’Or are situated in what directions?
Oriented North/ South with side valleys in East/West
30
The main ridge of Côte d’Or is facing what direction
East but there are varying aspects including SE or S
31
The best sites in Burgundy are found where on the slope and why?
Mid slope for well draining shallow soils, good sunlight exposure, frost protection, ripening potential
32
Vineyards at the top of the slope in Burgundy struggle to ripen, why?
Very poor, thin soils and exposure to cold winds
33
Vineyards at the bottom of the slope in Burgundy are considered lesser quality, why?
Deeper, more fertile soils, vulnerable to frost
34
Soil in the Côte de Nuits is dominated by
Limestone
35
Soil in the Côte de Beaune is dominated by clay/ deeper
36
Chardonnay in Burgundy features and hazards
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
Pinot Noir features and hazards in Burgundy
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
Training method in Burgundy
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
Ways growers can manage and reduce yields
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
Why is organic viticulture not prevalent in Burgundy?
Many vineyards are shared and most organic practices require a minimum area to be implemented
41
White wine making in Burgundy
-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
Red wine making in Burgundy
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
What is the classification in Burgundy based upon?
Soil, aspect, microclimate Terroir
44
What is the four tier hierarchy in Burgundy?
- Regional or generic- Bourgogne AOC - Communal or village- Meursault AOC - Premier cru - Pommard 1er Cru Les Rugiens - Grand Cru - Batard Montrachet
45
In general the classification in the Côte d’Or reflects what?
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
Gevrey Chambertin
Red only Gvsds include Charmes Chambertin
47
Morey Saint Denis
Almost exclusively red GIs include Clos de Tart
48
Chambolle Musigny
Red only for village GC include Bonnes Mares
49
Vougeot
Tiny village appellation for red and white Large GC Clos de Vougeot
50
Vosne Romanee
Red only GIs include Romanee Conti
51
Nuits Saint Georges
Almost exclusively red No GCs PCs include Les Saint Georges
52
Aloxe Corton Pernand Vergelesses Ladoix Serrigny
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
Beaune
Predominantly red No GC PCs include Le Clos des Mouches
54
Pommard
Red only No GC PCs include Les Rugiens
55
Pommard
Red only No GCs PCs include Les Rugiens
56
Volnay
Red only No GCs PCs include Clos des Chenes
57
Meursault
Mostly white No GCs PCs include Perrieres
58
Puligny Montrachet
Almost all white Shares GC Le Montrachet and Batard Montrachet with Chassagne Montrachet
59
Chassagne Montrachet
Mostly white some red Shares GCs Le Montrachet and Batard Montrachet with Puligny Montrachet
60
Saint Aubin
Mostly white No GCs PCs include En Remilly
61
Cotes de Nuits regions for more reasonably priced wines
Marsannay Fixin
62
Cotes de Beaune regions for more reasonably priced wines
St Romain - mainly white Auxey-Duresses - mainly red Santenay- mainly red
63
Does the Côte Chalonnaise produce more red or white wine?
Red
64
Bouzeron
100% Aligote
65
Rully
More white than red Important for cremant
66
Mercurey
More red than white
67
Givry
Mostly red
68
Montagny
White wines only
69
Montagny
White only mostly PC
70
The Maconnais is known for what wine?
Mostly white Inexpensive regional wines
71
Macon
Predominantly red some rose
72
Macon Villages and Macon plus village (Lugny or Solutre)
White only
73
Named appellation like Pouilly Fuisse, Saint Veran, Vire Clesse, Poiully Vinzelles, Pouilly Loche
Only separate appellations in Maconnais
74
Growers in Burgundy
Have vineyard holdings and sell grapes or unfinished wine to negociants
75
Domaines in Burgundy
Businesses that own vineyards and make wine from them that they sell under their own labels
76
Negociants in Burgundy
Large businesses that buy grapes and/or wines to finish and bottle under own name
77
Micro negociants in Burgundy
Small businesses that buy grapes from very good and top quality vineyards to make wine under their own label and sell
78
Co-ops in Burgundy
Predominantly in Chablis the Maconnais and some in Cote Chalonnaise
79
Export % in Burgundy
50%
80
Drivers of price in Burgundy include
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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