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John Alanis Certified Sommelier > Burgundy > Flashcards

Burgundy Flashcards

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1
Q

Red Grapes in Burgundy

A

Major- Pinot Noir, Gamay

Minor- Cesar, Tressor, Sacy (all extinct)

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2
Q

White Grapes in Burgundy

A

Major- Chardonnay, Aligote

Minor- Pinot Blanc, Beurot (Pinot Gris)

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3
Q

“Beaunois”

A

Another name for Chardonnay in Burgundy, in the Yonne, derived from Beaune.

it is a natural crossing of Pinot and an obscure old variety, Gouais Blanc

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4
Q

Styles of Wine in Burgundy

A

dry red, white, rosé, dry to semi-dry
sparkling in white or rosé, dry sparkling red,

very rarely and usually in the Mâcon are late-harvest wines made, but they do not fall under an AOP

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5
Q

Location of Burgundy

A

Central/eastern portion of the country.
Northwest of the Alps and roughly 175 miles southeast of Paris.

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6
Q

Major Rivers/Bodies of Water in Burgundy

A

Saone River, a tributary of the Rhone

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7
Q

Geology/Regions of Burgundy

A

Five regions over 4 departments.
Chablis, Côte d’Or, Côte Chalonaise, Mâcon,
Beaujolais;

the Côte d’Or is 60 miles stretching
from Dijon to Maranges, it is a long southeastern
facing limestone escarpment, with the best
vineyards being in the middle of the slope
protected from the elements at the top and
flooding at the bottom.

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8
Q

Climate of Burgundy

A

Continental with dry, warm summers, and cold, dry winters. Rains come in Spring
and Fall with frost being an issue in both seasons.

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9
Q

Soil in Burgundy

A

Clay, marl, limestone. The best chardonnay grows on limestone and Chablis has the
highest amount.

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10
Q

How long has Burgundy been making wine

A

2000 years

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11
Q

Monks in Burgundy

A

Benedictine Order in Cluny, Burgundy, promoted winemaking in the 10th and 11th
centuries.
Cistercians continued purchasing land and making wine in the 12th century.

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12
Q

Valois Dukes in Burgundy

A

Valois dukes including Philippe the Bold (who ordered all Gamay ripped up in
preference to Pinot Noir) ruled and created an industry out of wine.

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13
Q

Influence of French Revolution in Burgundy

A

land owned by the clergy and noblemen was auctioned off after the French
Revolution. This started private ownership of vineyards in Burgundy.

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14
Q

Napoleonic Code

A

Edict issued in 1804, land inheritance to be split equally between male heirs, this
created the fractured vineyards we have today

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15
Q

Negociants in Burgundy

A

The 18th century saw the rise of the negociants to handle the making and marketing of wines, Either because families held too little land to be profitable or because they had other
careers within the community.

They controlled much of Burgundy until the 1920s after WWI.

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16
Q

When Landowners in Burgundy did NOT want to use Negociants or make the wine themselves

A

landowners also used métayage (sharecropping) or fermage
(leasing) to farmers when they didn’t want to make the wine themselves or use
negociants.

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17
Q

Who created the first classification of Burgundy’s vineyards?

A

Dr. Jules Lavalle created the first classification of Burgundy’s vineyards in 1855. This is similar, but
not exactly the same as the classifications today.

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18
Q

Start of Domaine Bottling

A

Domaine (private owner) bottling began in earnest in the 1920s.
Today many houses offer both (from fruit they purchased) and domaine (from vines they own) bottlings.

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19
Q

Oak aging in Burgundy

A

Wines are traditionally aged in 228-liter French oak barrels called Pieces, with some using larger,
neutral barrels for Chardonnay and Aligoté.
Red wines usually see more new barrel use
than whites.

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20
Q

Oak Aging in Regional Level Wines

A

mainly neutral barrel with up to 20% new (depending on the producer)

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21
Q

Oak Aging in Village Level Wines

A

neutral to 20-30% new oak

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22
Q

Oak Aging in Premier Cru Wines

A

30-50% new oak

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23
Q

Oak Aging in Grand Cru Wines

A

50-100% new oak

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24
Q

MLF in Burgundy

A

All reds and most whites go through malo-lactic fermentation.

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25
Q

Length of Oak Aging in Burgundy

A

Top wines will age from 12-15 months (whites) to 15-18 months (reds).

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26
Q

Tannins in Red Wines of Burgundy

A

Producers of red wines have the choice to increase tannin by whole cluster fermentation,
or completely de-stem their grapes.

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27
Q

Batonnage

A

Bâtonnage is typically done for higher-quality white wines

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28
Q

Burgundy Classification System

A

Regionale- 50% of production
Village- 37% of production
Premier Cru- 10% of production (Premier Cru is not an AOP, but a legal definition of quality for village wines)
Grand Cru- 2% of production

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29
Q

Bourgogne AOP

A

red, white, rosé, gamay not allowed

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30
Q

Coteaux Bourguignons AOP

A

red blends including gamay, white and rosé.

Gamay, Ros-ay, honk-ay, red blend-ay

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31
Q

Bourgogne Côte Chalonaise, Bourgogne Hautes Côtes de Nuits, Bourgogne Hautes
Côtes de Beaune

A

red and white wines from the mountains around the region.

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32
Q

Bourgogne Aligoté AOP

A

Dry white wines based from Aligoté.

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33
Q

Bourgogne Mousseux AOP

A

Dry sparkling RED wine made from Pinot Noir and Gamay in
the traditional method.

My Gay Moose sparkles red and dry

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34
Q

Bourgogne Passe-Tout-Grains AOP

A

Dry red and rosé from a mixture of Pinot Noir and
Gamay, some white varieties allowed.

Gamay passed out with Pinot Noir, some dumb honkies dried my car

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35
Q

Crémant de Bourgogne AOP

A

White and rosé dry and semi-dry sparkling wines made
from allowed red and white varieties (mainly Pinot Noir and Chardonnay). The traditional
method, aged on the lees for a min. 9 months, released after 12 months.

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36
Q

Premier Cru Regulations

A

Tighter restrictions on yield and aging. Technically geographical indications of a
village, both the village and vineyard name will be present on a label. Different premier cru
vineyards can be blended together and the label can read “Premier Cru” but it cannot carry a
vineyard name

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37
Q

Grand Cru Regulations

A

Each grand cru is a single vineyard with its own AOP and its own restrictions on
yields, aging, blend, and must weight. (
Because they are their own AOP a producer may label the bottle with only the vineyard
name, the label will not require a village on it.

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38
Q

Grand and Premier Cru blending

A

IF two Grand Crus are blended together they can claim either of the grand cru designations
or declassify to any level below. If a Grand Cru and Premier Cru are blended together, it will be
declassified to a village level or can carry a basic “premier cru” label

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39
Q

Number of Premier Crus

A

640

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40
Q

Number of Grand Crus

A

32

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41
Q

Major Industrial Cities of Burgundy

A

From North to South: Dijon, Nuits-St.-Georges, Beaune, Châlon-sur Sâone, Mâcon, and Lyon

Mustard, Nuts. Beans, Say-on, and Bacon, eaten by a Lion

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42
Q

Chablis Geography

A

Halfway between Paris and Beaune in the Serein (“serene”) River Valley, a conduit for cold winds and frost

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43
Q

Chablis Climate

A

Cool Continental

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44
Q

Chablis AOP’s

A

Petit Chablis, Premier Cru Chablis, Grand Cru Chablis

Product only wines from Chardonnay

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45
Q

Chablis Soil for Premier Cru and Grand Cru

A

Kimmeridgian clay- mixture of limestone and clay laced with millions of oyster fossils

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46
Q

Petit Chablis soil

A

Portlandian limestone over Kimmeridgian clay

47
Q

Top Right Bank Chablis Premier Cru

A

Montée de Tonnerre and Fourchaume

Monty is a charming four-flusher and weighs a ton

48
Q

Top Left Bank Chablis Premier Cru

A

Vaillons and Montmains

49
Q

Chablis Grand Cru AOP

A

-southwest facing

-seven geographic designations: Les Clos, Vaudésir, Valmur, Preuses, Blanchot, Bougros, and Grenouilles

50
Q

Style for Premier Cru Chablis

A

Pronounced acidity, medium weight, lees character, and an intensely mineral, steely character unencumbered by new oak

51
Q

Style for Grand Cru Chablis

A

Richer and riper, can have some new oak.

Aging brings hazelnuts, oyster shells and lemon.

52
Q

Irancy AOP

A

Subzone of St Bris AOP

Red wines from Pinot Noir, Cesar, Pinot Gris

53
Q

St Bris AOP

A

Only Sauv Blanc subzone of Burgundy

54
Q

Cotes d’Or soil

A

Limestone and clay

If the limestone content is higher it may be termed argillaceous limestone; if lower, the soil is known as marl or calcareous clay

55
Q

Soils in Cotes de Beaune

A

Soils in the Côte de Beaune, with the exception of the environs of Montrachet, tend to contain greater amounts of marl and less limestone than those in the Côte de Nuits

56
Q

Oak In Burgundy

A

-Reds and whites aged in 228 liter piece

% oak increased with quality, Grand Crus 50-100%, Bourgogne AOC may see none

Top reds age 15-18 months, whites a year

57
Q

Winemaking decisions in Burgundy

A

MLF, batonnage, whole cluster fermentation, destemming

58
Q

MLF in Burgundy

A

All reds and most whites undergo MLF

59
Q

Cotes de Nuits Village Appellations

A

Marsannay, Fixin, Gevrey-Chambertin, Morey-Saint-Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée, and Nuits-Saint-Georges

60
Q

Cotes de Nuits Village White Wine

A

Marsannay, Fixin, Morey-Saint-Denis, Vougeot and Nuits-Saint-Georges produce AOP white wine (very little)

61
Q

Number of Grand Crus in Cotes de Nuit

A

24- all produce red wine

62
Q

White Wine Grand Cru in Cotes de Nuits

A

Musigny

63
Q

Notable Gevery-Chambertin Premier Cru

A

Clos Saint-Jacques- often outperforms Grand Crus

64
Q

Highly Acclaimed Gevery Chambertin Domaines

A

Armand Rousseau, Claude Dugat, and Jean-Marie Fourrier.

65
Q

Gevery Chambertin Grand Crus (9)

A

Chambertin, Chambertin-Clos de Bèze, Charmes-Chambertin, Mazoyères-Chambertin, Chapelle-Chambertin, Griotte-Chambertin, Latricières-Chambertin, Mazis-Chambertin, and Ruchottes-Chambertin

66
Q

Wine Characteristics of Gevery-Chambertin

A

Masculine, brooding, and structured.

Characterized by concentration and weight, classic examples show black fruits and deeper color than the corresponding wines of Vosne-Romanée and Chambolle-Musigny.

67
Q

Characteristics of Chambolle-Musigny Wines

A

Suffused with silky charm, emphasizing elegance over power. The village’s red wines are marked by their delicate, pleasurable (even gulp-able!) character, yet they retain great intensity

68
Q

Grand Crus of Chambolle-Musigny

A

Musigny and Bonnes-Mares (shared with Morey-St Denis)

69
Q

Chambolle-Musigny Exceptional Premier Cru

A

Les Amoureuses

70
Q

Top Chambolle-Musigny Domaines

A

Georges de Vogüé, Ghislaine Barthod, Georges (and Christophe) Roumier, and Perrot-Minot

71
Q

Grand Crus of Morey St Denis

A

the monopole Clos de Tart, Clos de Lambrays, Clos de la Roche, and Clos St-Denis—and a sliver of a fifth, Bonnes Mares

72
Q

Top Domaines of Morey St Denis

A

Domaines Dujac and Ponsot

73
Q

Vougeot

A

One Grand Cru, Clos de Vougeot, subdivided into 80 plus parcels of varying quality due to Napoleonic code

74
Q

Vougeot Premier Crus

A

Clos de la Perrière, Les Petits Vougeot, Les Cras and Le Clos Blanc.

75
Q

Vosne Romanee Grand Crus

A

La Tache, La Romanee, Romanee-Conti, Romanee St Vivant, Richebourg, La Grande Rue

76
Q

Vosne Romanee Top Premier Crus

A

Les Suchots, Les Beaux Monts, Les Petits Monts, Aux Malconsorts, and Cros Parantoux

77
Q

Vosne Romanee Top Domaines

A

Romanée-Conti, Comtes Liger-Belair and Domaine Leroy are based in the commune, as are Anne Gros, Jean Grivot, Meó Camuzet, Sylvain Cathiard, and Jayer’s heir-apparent Emmanuel Rouget

78
Q

Flagey-Echézeaux,

A

Town itself does not have an appellation

Two Grand Crus- Echézeaux and Grands-Echézeaux

79
Q

Nuit St George top Premier Crue

A

No Grand Crus

Les Saint-Georges

80
Q

Notable Nuits St George Domaines

A

Henri Gouges, Joseph Faiveley, Jean-Jacques Confuron, and Robert Chevillon

81
Q

Corton AOP

A

Produces both white and red Grand Cru, most are red

Contains Grand Crus Corton, Charlemagne, and Corton-Charlemagne

Aloxe-Corton, Ladoix-Serrigny, and Pernand-Vergelesses—encircle the southern half of the hill, and each contains some slice of the grand cru pie.

82
Q

Beaune AOP

A

Commercial capital of the region

No Grand Crus

Les Bressandes, Grèves, and Clos des Mouches are among the best vineyards, Premier Cru

83
Q

Pommard AOP

A

Red wines only, Premier Cru

84
Q

Best Pommard Premier Crus

A

Les Rugiens (divided into Hauts and Bas sections) and Les Epenots—particularly the wines of Comte Armand’s monopole Clos des Epeneaux

85
Q

Volnay AOP

A

Red wines only, Premier Cru

86
Q

Best Volnay Premier Crus

A

Les Caillerets, Champans, Clos des Chênes, Taillepieds, and Marquis d’Angerville’s monopole Clos des Ducs

87
Q

Best Volnay Domaines

A

d’Angerville, Hubert de Montille, and Michel Lafarge

88
Q

Mersault AOP Wine characteristics

A

Classic Meursault white wine is rich—almost fat—on the palate, with a nutty, buttery, honeyed spectrum of flavors and a softer acidity than exhibited in Puligny-Montrachet

89
Q

Mersault Premier Crus

A

No Grand Crus, but some Premier Crus approach Grand Cru quality- Perrières, Les Genevrières, and Les Charmes.

90
Q

Top Mersault Domaines

A

Coche-Dury, Guy Roulot, and Comtes Lafon are held in high regard

91
Q

Puligny-Montrachet Grand Crus

A

Le Montrachet (shared with Chassange-Montrachet)
Chevalier Montrachet
Bienvenues-Bâtard-Montrachet
Batard Montrachet (shared with Chassange-Montrachet)

92
Q

Chasssange Montrachet Grand Crus

A

Le Montrachet (shared with Puligny-Montrachet)

Batard Montrachet (shared with Puligny-Montrachet)

Criots-Bâtard-Montrachet,

93
Q

Puligny Montrachet Notable Premier Crus

A

Les Pucelles, Le Cailleret, and Les Demoiselles

94
Q

Puligny Montrachet Notable Domaines

A

Domaine Leflaive and Jacques Carillon

95
Q

Top Chassange Montrachet Premier Cru

A

Morgeot actually encompasses 15 smaller premiers crus, which are usually sold under Morgeot’s more marketable and recognizable name

96
Q

Top Chassange Montrachet Domaines

A

Ramonet and Pierre-Yves Colin-Morey

97
Q

Blagny AOP

A

Small hamlet, produces red wines

98
Q

Lesser known Cotes de Beaune communes

A

Chorey-lès-Beaune, Savigny-lès-Beaune, Auxey-Duresses, Saint-Romain, Saint-Aubin, Monthélie, Santenay, and Maranges

99
Q

Cote Chalonnaise Soils

A

weathered limestone and clay

100
Q

Cotes Chalonnaise Main Villages

A

Bouzeron, Rully, Givry, Mercurey, and Montagny

101
Q

Rully, Givry, and Mercurey wine styles

A

white and red

102
Q

Bouzeron

A

Whites from Aligote

103
Q

Montagny

A

Whites only

104
Q

Rully AOP

A

19th-century birthplace of sparkling wines in Burgundy, and the commune remains the center of Crémant de Bourgogne AOP production today

105
Q

Macon AOP Wines

A

Mostly Chardonnay, few reds are Pinot Noir and Gamay

106
Q

Mâcon-Villages

A

White wines ONLY

107
Q

Mâcon Chardonnay Winemaking

A

fermented and raised in stainless steel, sans shades of oak. In comparison with Chablis, it tends to be fruitier and more open, without the sharp mineral edge and high acidity characteristic of Chablis

108
Q

Village AOP’s of Maconnais

A

Pouilly-Fuissé, Pouilly-Loché, Pouilly-Vinzelles, Saint-Véran, and Viré-Clessé

Chardonnay ONLY

109
Q

Beaujolais Rankings

A

Beaujolais AOP
Noveau Beaujolais
Village Beaujolais
Cru Beaujolais

110
Q

Beaujolais AOP Wine Styles

A

Red, white, Rose

111
Q

Beaujolais Soils

A

North- granite hillsides of the craggy monts de Beaujolais

South- limestone-clay

112
Q

Ten Crus of Beujolais

A

St-Amour, Juliénas, Moulin-a-Vent, Chénas, Fleurie, Chiroubles, Morgon, Régnié, Brouilly, and Côte de Brouilly.

113
Q

Coteaux du Lyonnais AOP

A

Red and rosé wines are produced from Gamay; white wines contain Chardonnay, Aligoté, and Pinot Blanc

John Alanis Certified Sommelier (22 decks)

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