Burgundy Flashcards

Question

How do yields compare in Chablis and the Cote d'Or?

Answer 1

Yields are higher than in the Côte d’Or, though recent years have seen severely reduced yields due to frost and hail damage.

Answer 2

Unlike in the Côte d’Or, much of Chablis today is machine picked, although the grand cru vineyards are mostly too steep for mechanisation and are generally picked by hand.

Answer 3

These are typically higher, cooler vineyards, predominantly with Portlandian soils (hard limestone with less clay).

Answer 4

These are typically higher, cooler vineyards, predominantly with Portlandian soils (hard limestone with less clay). The vineyards of both Petit Chablis and Chablis are predominantly on flat land or on gentle slopes. The aspects vary with many north- facing sites. This leads to light bodied wines, notable for their high acidity, with light (Petit Chablis) to medium (Chablis) intensity, and green apple and lemon fruit.

Answer 5

This is a large area of Kimmeridgian soil and mixed aspects. The vineyards of both Petit Chablis and Chablis are predominantly on flat land or on gentle slopes. The aspects vary with many north- facing sites. This leads to light bodied wines, notable for their high acidity, with light (Petit Chablis) to medium (Chablis) intensity, and green apple and lemon fruit.

Answer 6

40 named vineyards have premier cru status and are predominantly on south-and south-east-facing facing slopes of Kimmeridgian soil

Answer 7

a specified named plot Yes. Some larger premier cru vineyards have specified named plots (lieux-dits) within them. Wines made from these can be labelled under their specific site (like Chablis 1er Cru Troêsmes) or under the larger climat they fall within (like Chablis 1er Cru Beauroy).

Answer 8

(A climat is a named vineyard fixed in AOC legislation, a lieu-dit is a named piece of land in the centralised land register.)

Answer 9

It is immediately next to the village itself, faces southwest, on the right bank of the River Serein, and is on Kimmeridgian soil. The south- facing slopes promote ripening and the wines have a greater weight and concentration than either premier cru of village level Chablis.

Answer 10

There is a single grand cru with seven named vineyards (known as climats, including Les Clos and Vaudesir)

Answer 11

The mixture of crumbly marl with good drainage and high clay content for water retention contributes to higher quality.

Answer 12

Chablis Grand Cru represents just 1 per cent of the region’s total production.

Answer 13

As noted, the vineyards of both premier cru and grand cru Chablis are predominantly on south-facing slopes and often sited mid-slope: The slope means that vineyards are better drained and better protected from frost The southerly aspect means better light interception and therefore riper fruit The grand cru vineyards also benefits from shelter from winds coming from the north due to a belt of trees between it and the adjacent Petit Chablis vineyards. As a result, the wines have greater concentration, body and capacity to age.

Answer 14

The option for chaptalisation up to the legal limit is used regularly in all but the warmest years.

Answer 15

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

Answer 16

Yes. Usually a few months.

Answer 17

Malolactic conversion is common to soften the acidity

Answer 18

he wines may also spend some months on the lees to enhance texture.

Answer 19

Oak aromas, flavours, and textures are not typically desirable nor commonly found in most generic Chablis, which is celebrated for its crisp, bright citrus and green apple fruit flavours and high acidity. However, some wines, especially the grands crus and more occasionally the premier crus, may be fermented and aged in barrels. There is a range of styles from use of old oak (used by, for example, Dauvissat or Raveneau), some new oak (used by, for example, William Fèvre), and the use of stainless steel or concrete for grand cru wines as well (used by, for example, Jean-Marc Brocard). This issue has been controversial as some think that Chablis should not smell or taste of oak, unlike many Chardonnays from around the world.

Answer 20

Chardonnay only

Answer 21

PC: 60 hl/ha C: 60 hl/ha CPC: 58 hl/ha CGC: 54 hl/ha

Answer 22

As in the rest of Burgundy, the traditional distinction between négociants (merchants) and domaines (estates) is breaking down as négociants have bought land and some domaines supplement their own production with additional négociant business.

Answer 23

One third of all wine is vinified by the cooperative La Chablisienne, which operates at all levels of the appellation hierarchy. As elsewhere, more growers are making and marketing their own wines

Answer 24

There are several associations of wine producers in Chablis. William Fèvre founded Le Syndicat de Défense de l’Appellation de Chablis in 1993 with the aims of combating fraud and addressing environmental issues. L’Union des Grands Crus de Chablis is a voluntary association to promote the quality of Chablis Grand Cru and therefore limited to those who own grand cru sites. It has a quality charter: members must practice sustainable viticulture and harvest by hand.

Answer 25

As with the wines of the Côte d’Or, both the name of the domaine and the level of the appellation, can be very important drivers of price. Petit Chablis and Chablis AOC tend to be mid-priced, sometimes premium. Premier cru and grand cru wines usually premium or super premium in price. Wines from certain highly regarded producers such as Francois Raveneau and Vincent Dauvissat sell at extremely high prices. In general prices for Chablis are lower than corresponding wines in the quality hierarchy in the Côte d’Or.

Answer 26

wo-thirds of Chablis by volume is exported, with the UK being by far the biggest destination, followed by USA, Japan, Sweden, and Canada

Answer 27

Continental - cold winters, warm summers (Dijon is 500 km from Mediterranean)

Answer 28

The relatively short summers make early ripening Chardonnay and Pinot Noir suitable varieties

Answer 29

he climate in the Côte d’Or is moderated by the protection of the Morvan hills to the west.

Answer 30

It has an average annual rainfall around 700 millimetres. Early autumn is typically dry, though rain can be a threat at harvest

Answer 31

The climate of the Mâconnais is typically slightly drier and hotter than the Côte d’Or.

Answer 32

Many factors influence the potential quality of individual sites: aspect, altitude, degree of slope and soils.

Answer 33

Even though the climate is warmer than it was in previous decades, ripening Pinot Noir is still a precarious business, and a cool vintage can result in under-ripe tannins in the finished wines. Therefore, promoting the ripeness of skins and pips is a priority for growers in the region.

Answer 34

Due to its northerly location, vineyard site and the particular weather of each vintage are incredibly important for both yield and quality. The variability of the weather from year to year leads to marked vintage variation.

Answer 35

``` Spring Frost Hail Rain Fungal disease and rot Drought ```

Answer 36

Frost can be a challenge this far north. Spring frosts, if severe, are a significant problem and may substantially reduce yields if they occur after budburst. The risk is particularly acute as both Pinot Noir and Chardonnay are early budding. This issue is further exacerbated by recent warmer than usual winters that encourage earlier growth, making the vines more vulnerable to frost.

Answer 37

Hail can be a problem throughout the growing season. In April–May the damage to the early growth of the vine can lead to reduced yields, or even in extreme cases a total loss of the crop. Hail later in the season will lead to fruit damage, particularly to grapes exposed on the outer parts of VSP-trained vines. Unless extra care is taken to eliminate damaged berries there is a risk of grey rot tainting the wine. The use of sorting tables (see below under vinification) has played a critical role in alleviating such problems. Hail netting was not permitted in the past as it was thought to cause too much shading and appear an inauthentic part of the landscape. However, the limited use of anti-hail netting has been permitted from June 2018. Beyond nets, the most common preventative action is to seed thunderclouds with silver iodide to induce precipitation some distance from the vineyards under threat. Hail tends to be highly localized, but for those impacted the problems that arise from hail damage can be substantial both in winemaking and commercial terms. Villages in the Côte de Beaune, most notably Volnay and Pommard, were particularly badly affected by hail between 2012 and 2015.

Answer 38

Rain can be a problem if it falls at the wrong time. Early in the growing cycle it can disrupt budburst, flowering and fruit set, lowering yields and leading to uneven ripening. Extended periods of rain during the growing season increase the threat of fungal diseases. Too much rain just before harvest can lead to dilution because of uptake of water by the grapevine and increase the chance of rot.

Answer 39

Conversely, drought-stress has also presented a problem in some recent vintages, where hot, dry summers have caused berries to shrivel and sometimes caused vines to shut down completely, causing a halt in ripening. Since irrigation is not permitted, water-stress is a concern for growers in a hot, dry vintage. Vineyards with high clay content cope better with water-stress due to their water-retaining properties.

Answer 40

The aspect and elevation of the various vineyards in Burgundy are among the most critical factors determining the style and quality of the wines.

Answer 41

The Côte d’Or lies on a range of hills oriented north-south at elevations ranging from around 200 metres above sea level to around 400 metres. Side valleys are oriented in a more east–west direction at various points along the main slope. This means that although the main ridge of the Côte d’Or is basically east-facing, there are in fact a range of aspects across its vineyards many of which are more south-east or even southerly in aspect.

Answer 42

The best sites are mostly found on the mid-slope. They benefit from well-draining shallow soils, good sunlight interception, and comparative frost protection and better ripening potential due to their central position. Vineyards at the very top of the slope can have very poor, thin soil and are exposed to cooling winds, whilst vineyards at the bottom of the slope have deeper soils and are vulnerable to frost.

Answer 43

The coolest sites may be planted with Aligoté or used for the production of Crémant de Bourgogne.

Answer 44

Aspects are more varied in the Côte Chalonnaise and Mâconnais. Some of the best south-east facing slopes of the Côte Chalonnaise are found in Bouzeron and Rully, and in the Mâconnais the finest sites of Pouilly-Fuissé are in the final process of gaining premier cru status in recognition of their superior quality.

Answer 45

In general, the vineyard soils are composed of mixtures of various types of limestones and clay, though the proportions vary.

Answer 46

The Côte de Nuits is more dominated by limestone in the mixture. The majority of the most highly regarded Pinot Noir wines is grown here. [

Answer 47

The Côte de Beaune has more clay and the soils are deeper. The majority of the most highly regarded Chardonnay wines come from this area.

Answer 48

The soil in the Côte Chalonnaise and Mâconnais are mixed with a range of limestones and clay.

Answer 49

he depth of soil above the bedrock varies significantly, due in part to the movement of soils down the slopes by erosion. This is a source of continuing problems, even in gently sloping vineyards such as the walled Clos de Vougeot. There are thinner soils at higher elevations and deeper ones at the bottom of the slopes. At the top of the slope there is too little soil for vines to thrive. At the bottom of the slope, drainage is poorer, and the soil is deeper with more clay, resulting in greater fertility. In turn this leads to more vigour with an increased danger of shading, a factor that contributes to grapes being less ripe in these areas.

Answer 50

Historically there was a substantial proportion of Aligoté and Gamay grown here until the early part of the twentieth century.

Answer 51

Chardonnay is a versatile variety suited to a range of climates. It buds early and so can be susceptible to spring frosts. It also ripens early making it suitable to grow in a cool region. It can produce relatively high yields without loss of quality. It is, however, prone to grey rot, powdery mildew, millerandage and grapevine yellows. It can be grown in a wide range of soils and climates, resulting in a range of styles. However, many top-quality examples are grown on limestone/clay soils, as in Burgundy.

Answer 52

Describe the viticultural characteristics of Chardonnay in tin the Cote d'Or.

Answer 53

In cool climates, for example in Burgundy, the resulting wines have apple, pear, lemon and lime fruit with wet stone notes, light to medium body and high acidity (Chablis). In more moderate climates, the wines have ripe citrus, melon and stone fruit, medium to medium (+) body, with medium (+) to high acidity (Côte d’Or).

Answer 54

In good growing seasons in Burgundy, the main challenge in making high quality wine can be vigour management to avoid excessive yield and shading, which would reduce the quality of the fruit.

Answer 55

In Burgundy, Pinot Noir typically has strawberry, raspberry and red cherry flavours with village wines and above having light, oak- derived flavours (smoke, clove), low to medium tannins (Grand Cru wines can have medium (+) tannins), medium alcohol and high acidity. The wines can develop earth, game and mushroom notes with time in bottle.

Answer 56

Many of the clones used in both red and white Burgundy are drawn from the Dijon clone families developed at the University of Burgundy in Dijon. These clones are now widely used in many wine regions around the world growing Pinot Noir and Chardonnay. As different clones tend to vary in a number of aspects such as yield, disease tolerance, speed of ripening and fruit characteristics, producers must decide whether to plant vineyard plots with a single clone leading to a more uniform fruit profile or plant a mix leading to greater diversity in grape characteristics (whether good or bad) and potentially more resistance to disease. A number of producers choose to propagate their own vines via mass selection.

Answer 57

Some vines are pruned using Cordon training systems, including Cordon de Royat. This limits vigour and thus yields although the high proportion of old wood can harbour disease. Traditionally vines throughout Burgundy were pruned, trained and trellised using the Guyot system (replacement-cane pruned with VSP). In recent years, many growers have returned to this method as well as an even softer method of cane pruning known as Poussard-Guyot. (This system maintains the same sap route from one year to the next with pruning 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 other trunk diseases.) This method requires skilled vineyard workers, but it can be hugely helpful in combatting trunk disease, and also aids canopy management during the growing season.

Answer 58

Planting densities are typically around 8-10,000 vines per hectare though there are growers who have much higher planting densities. Denser planting is thought to encourage root competition leading to better quality fruit, i.e. smaller berries with higher flavour intensity.

Answer 59

As well as through winter pruning choices, growers can manage and reduce yields by de-budding and green harvesting during the latter part of the growing season. Both de-budding and green harvesting have their advantages and disadvantages. De-budding can promote good balance in the vine, but by reducing the potential yield so early in the season, damage inflicted by hail, frost, or fungal disease can have a drastic effect on yield. Bud rubbing can lead to substantially reduced yields if the subsequent growing conditions are poor or later hailstorms reduce the crop. Green harvesting allows growers to assess the size, shape and position of bunches before they decide to sacrifice any. This decision made relatively late in the season allows growers to take into account unpredictable weather events (especially hail) before taking action. However, it can lead to changes in vine development through compensation via excessive growth in the remaining bunches and a resultant dilution in the grapes.

Answer 60

In general, the maximum yields are moderate for regional appellations and reduce steadily through the pyramid of the quality hierarchy. Thus: regional appellations rise to a maximum of 69 hL/ha (red) and 75 hL/ha (white) village level wines are restricted to 40-45 hL/ha (red) and 45-47 hL/ha (white) some grand crus have maximum yields as low as 35 hL/ha (red) and 40 hL/ha (white). However, there are wide ranges within the quality levels as the rules for individual appellations can reflect local conditions.

Answer 61

Organic and biodynamic grape growing has become more popular, [3] especially among leading growers. However, the climate makes this a challenge. Furthermore, many vineyards are shared in Burgundy and some organic practices require a minimum area to be successfully implemented. This can lead to friction between growers who adopt different approaches to grape growing.

Answer 62

Grape moths are now typically controlled by the use of pheromone capsules. Common fungal diseases (powdery and downy mildew, botrytis in the form of grey rot) have to be managed through canopy management and spraying. Since a recent outbreak of grapevine yellows, the authorities have become very vigilant in monitoring and attempting to restrict the spread of the problem. Esca (and the other trunk diseases) are also significant problems today.

Answer 63

The timing of the harvest in Burgundy is critical given the marginal climate, where storms can lead to dilution and to fruit damage. Judgements have to be made: harvesting early will preserve acidity but the fruit may not be fully ripe, harvesting late can lead to a softer wine style but there may be concerns about the weather. The majority of fruit is still picked by hand and therefore the availability of a workforce to harvest is a major consideration.

Answer 64

Acidification or de-acidification (rarely practised) [6] is permitted within the EU limits

Answer 65

When musts have insufficient sugar to reach the minimum alcohol level required or, more likely, the style desired (more alcohol adds to the perceived body of the wine in the mouth), winemakers will chaptalise the must. While in the past chaptalisation was a regular occurrence, with recent warmer growing season temperatures and better canopy management it has become less necessary. The maximum enrichment is +1.5-2%

Answer 66

Almost all grapes in the Côte d’Or are hand harvested, and certainly so for better quality wines. They are sorted, typically on sorting tables, to remove diseased, damaged or underripe fruit, which is especially important for consistent quality in a cool climate

Answer 67

Grapes are typically pressed as whole bunches as this helps to drain the must. The grapes are usually pressed immediately rather than undergoing a period of skin contact as Chardonnay is not a particularly aromatic grape and most producers try to avoid the risk of extracting tannins.

Answer 68

The must for high quality wine is usually clarified by sedimentation. The level of solids remaining in the juice varying depending on the winemaker’s view of the desirability of the flavours they impart. Musts for less expensive wines may be clarified by other, quicker methods.

Answer 69

Some producers practice hyperoxidation with the aim of producing a final wine that is less prone to oxidation. This may be in response to the criticism that protecting the must from oxygen during production has contributed to the problem of premature oxidation

Answer 70

Fermentation by ambient yeasts is common practice, although some winemakers will inoculate with cultured yeast, particularly for high- volume regional wines. Yeast for fermentation may either be added as a culture or else the fermentation may be started by ambient yeasts. Ambient yeast usage is far more prevalent at higher classification levels as winemakers believe it encourages terroir expression and are prepared to monitor the fermentation more closely and intervene as necessary (e.g. warming up a sluggish ferment).

Answer 71

Fermentation for inexpensive and some mid-priced wines will usually be in stainless steel or concrete vessels. Fermentation temperature for these wines is mid-range, to preserve the primary fruit and avoid the banana flavours of cool temperature fermentation. Wines are aged in the same or in older barrels. More expensive wines (including some of the more expensive Bourgogne Blanc wines from high quality producers) are typically fermented and aged in barrel for a creamier and more rounded style. Fermentation temperatures typically can rise to 16–20oC in barrels.

Answer 72

These wines are aged for 8–12 months in barrel in contact with the fine lees. If the oak is new, or more likely if a proportion of the barrels is new, then the wine will show oak flavours such as vanilla and clove spice.

Answer 73

Wines often see little new oak at regional levels but 20-25 per cent is quite common at village level, 30-50 at premier cru level, and 50 per cent and above at grand cru level (though 100 per cent is not unheard of).

Answer 74

The standard oak cask is the 228 litre Burgundy barrel (known as a pièce) but some producers are using larger (500–600 litre) barrels, where the surface-to-volume ratio is lower which results in a subtler impact both of oak flavours and oxidation.

Answer 75

When the wine completes alcoholic fermentation, it will usually undergo malolactic conversion. If the desired style is for a fresher character, a proportion of the wine can have the malolactic conversion blocked. Malolactic conversion can be carried out in neutral vessels or in oak

Answer 76

During its maturation wine may be stirred once or several times to agitate the lees (bâtonnage), a process thought to reduce any reductive flavours and add some creamier texture.

Answer 77

White wines are more often filtered in Burgundy than red wines as any cloudiness is easily visible to the consumer.

Answer 78

In the early 2000s, reports began to emerge that the wines (particularly those from 1996 and subsequent vintages) were showing very advanced flavours and colours after a relatively short period of time in bottle. This phenomenon was termed ‘premature oxidation’ or ‘premox’. Multiple causes of the problem have been suggested including changes in vineyard practices leading to higher yields and different chemical composition of the grapes, warmer vintages or later picking times, the use of over-clean musts resulting from the use of pneumatic presses, overzealous bâtonnage, lower levels of sulphur dioxide at bottling and both the quality of corks and changes in cork treatment before use. The problem remains though it appears from many reports to be at much lower levels than it was for wines produced in the late 1990s. Many producers have modified their practices to try to minimise the risk. This problem is not confined to the white Burgundy category and has been reported in other white wines.

Answer 79

Due to its delicate character, aromatic nature and relatively light tannins, Pinot Noir has to be vinified carefully. Important aims are to maintain the primary fruit and not to overwhelm the delicate fruit with too much new oak flavour.

Answer 80

Sorting of the fruit is common for all but the least expensive wines; needed especially when rot or hail has been an issue.

Answer 81

The grapes may either be loaded into the fermentation vessel as whole bunches or destemmed beforehand. Pinot Noir is well suited to whole bunch fermentation, and many producers in Burgundy practice this. It had been the historical norm before the invention of the destemmer, but during the 1980s the influence of one winemaker, Henri Jayer, who favoured destemmed fruit, brought about a major change in attitude in Burgundy, and many quality-minded producers followed where Jayer lead. In recent years, however, the popularity of whole bunch fermentation has re-emerged. Proponents of the use of whole bunches say they aid aeration of the must and can add perfume, freshness, and fine tannins to the wine. If the stems are unripe, however, green astringent tannins can be extracted. The resulting lower acidity would not be welcome in warm vintages. Some producers use a proportion of whole bunches, depending on the vineyard and depending on the vintage.

Answer 82

Pinot Noir is low in anthocyanins compared to many other black grape varieties and therefore cold soaking for a few hours to a few days is common to maximise the extraction of colour.

Answer 83

Most producers rely on ambient yeast in the winery to ferment their Pinot Noir.

Answer 84

Fermentation usually takes place in small open-top vessels.

Answer 85

Fermentation usually takes place in small open-top vessels. This design helps to facilitates the two most commonly used cap management techniques: pumping over (remontage) and punching down (pigéage). It is important for the cap to be regularly broken up during fermentation to introduce oxygen (essential for yeast metabolism), avoid reduction and the production of reductive sulfur compounds (Pinot Noir is prone to reduction), avoid the production of acetic acid, to extract colour, tannin and flavour from the skins, and to regulate temperature in the must (which reaches around 30°C in a healthy ferment). Most producers will use a combination of the two methods of pumping over and plunging

Answer 86

The length of post-fermentation maceration depends on the ripeness of the fruit and the style of wine to be made, with longer periods (2–3 weeks) for wines of more concentration and structure.[2]

Answer 87

The wines are pressed off either in horizontal pneumatic presses or vertical basket presses. Free run wine and press wine are often kept separately but may be blended back together before bottling.

Answer 88

The wine is typically racked into oak barrels (228 L) for maturation.

Answer 89

Ageing periods of 12-20 months are common for premium and super-premium wines, whereas less expensive wines may be aged for less than one year. The proportion of new oak varies widely across the region and producer style, with a higher proportion used in grands and premiers crus than in village or generic-appellation wines. Attitudes to new oak are too diverse to generalise upon, and the two extremes of no new oak and 100 per cent new oak, as well as everything in between, can be found practiced amongst the region’s finest domaines.

Answer 90

Malolactic conversion is usually spontaneous and takes place in the spring following harvest, as the cellars begin to warm up again after the cold winter. Mid-priced wines may be fined and lightly filtered before bottling, but many higher-level wines may not be.

Answer 91

As with many areas of France, the vineyards of Burgundy have been classified and delineated, but the degree of classification is on a far more detailed scale than in other parts of France. Although the medieval monks began the story of Burgundy’s delineation, much of the current classification was formalised in the 1930s, which categorised all the lieux-dits (named places) into a four-tier hierarchy. The classifications are based on such factors as soil, aspect and microclimate. In brief, they are a classification of terroir.

Answer 92

regional or generic appellations (e.g. Bourgogne AOC, Bourgogne Hautes Côtes de Beaune AOC) communal or village appellations (e.g. Meursault AOC, Gevrey-Chambertin AOC) premier cru (e.g. Pommard 1er Cru Les Rugiens AOC, Vosne Romanée 1er Cru Aux Malconsorts AOC) grand cru (e.g. Richebourg Grand Cru AOC, Bâtard-Montrachet Grand Cru AOC. (Note, for grand cru wines in the Côte d’Or, the labelling term is the name of the grand cru; the related village name does not appear.)

Answer 93

In terms of volume of production, the percentages are: one per cent grand cru, 47 per cent village and premier cru, and 52 per cent regional appellations.[3]

Answer 94

In the Côte Chalonnaise, the classification stops at premier cru. The Mâconnais is in the final stages of formalising premier cru status for some of its vineyards.

Answer 95

84 | 33 grands crus, 44 village appellations and 7 regional appellations

Answer 96

Each grand cru of the Côte d’Or is an appellation in its own right (whereas in Chablis the climats are all part of one appellation, Chablis Grand Cru). However, the region’s 640 premiers crus are additional geographical denominations related to a village, not appellations in their own right

Answer 97

If the wine comes from more than one premier cru vineyard, it is labelled simply as Village + Premier Cru without a vineyard name.

Answer 98

Many of the appellations can be followed by an additional geographical denomination. Examples include regional appellation plus additional geographical denomination that can be a general area (e.g. Bourgogne Hautes-Côtes de Beaune AOC) or a village (e.g. Bourgogne Chitry AOC) village appellation followed by the name of a premier cru vineyard, e.g. Meursault Perrières AOC Mâcon + village name, e.g. Mâcon Verzé AOC Grand cru vineyard plus additional geographical denomination referring to a climat, e.g. Chablis Grand Cru Valmur AOC or Corton-Les Bressandes Grand Cru AOC.

Answer 99

Some appellations, even at the grand cru level, are much larger than others. For example, Clos Vougeot Grand Cru is slightly over 50 hectares whereas the nearby Musigny Grand Cru is 10 hectares and many other grand crus vineyards are much smaller, with the smallest, La Romanée Grand Cru, being just 0.84 hectares.

Answer 100

The classification system itself is not a guarantee of quality. As a result of Napoleonic inheritance laws, the majority of vineyards in the Côte d’Or are owned by more than one domaine and hence the range of quality of the wines from even a small appellation depends as much upon the reputation and skill of the domaine as the reputation of the vineyard. As a result of its size, the wines of Clos Vougeot are often said to show marked differences between those made from fruit of the middle or top sections of the vineyard (steeper slope, poorer soils) and those from the lowest section (flatter, richer soils). However, all such wines will only say Clos Vougeot on their labels.

Answer 101

In general, in the Côte d’Or, the classification reflects the location of vineyards, including their position on the slope. The best wines typically come from grapes grown on the mid-slope. In more detail, it can be said: The flat land beyond the top of the slope of the Côte d’Or comes under generic appellations such as Hautes Côtes de Beaune and Hautes Côtes de Nuits. Here the slightly higher altitude, the lack of protection from prevailing weather, poorer sunlight interception and richer soils encouraging vine vigour mean these wines are less concentrated and structured than those in the Côte d’Or, and can struggle to ripen in cooler years. Grands crus are found in the mid-slope with premier crus often surrounding them. Here, full ripeness can be achieved even in the cooler years.The mid-slope has poor but adequate, shallow soils, good drainage, protection from the prevailing weather systems and good sunlight interception, all of which, in capable winemaking hands, contribute to producing wines with concentration, balance and length. The lowest part of the slope is typically village level. Here the soils are richer and less well drained, and fruit does not reach the same level of ripeness, but can still produce wines of very good quality and character. The flat land at the bottom of the slope is typically classified as the generic appellation, Bourgogne. The D974 road, from Dijon through and beyond Beaune, generally divides the village level above it from the generic appellation below it.

Answer 102

Many fine gentlemen master cussing, vodka and vixen, nothing (more)

Answer 103

``` Marsannay Fixin Gevrey-Chambertain Morey-St. Denis Chambolle- Musigny Vougeot Vosne-Romanee Nuits St. George ```

Answer 104

Red wine only. It is the largest village in the Côte de Nuits. Its grands crus also include Charmes Chambertin AOC and Chambertin Clos de Bèze AOC.

Answer 105

Almost exclusively red wine. Its grand crus include Clos de Tart AOC and Clos de la Roche AOC.

Answer 106

Red wines only for the village wine. Its grand crus include Bonnes Mares and Musigny AOC.

Answer 107

This is a tiny village appellation for red and white wines. Its grand cru is called Clos de Vougeot AOC and is much larger than the village appellation.

Answer 108

Red wine only. Its grand crus include a number of the most famous grand crus, including La Tâche AOC and Romanée-Conti AOC.

Answer 109

Almost exclusively red wines. There are no grands crus but there are important premiers crus such as Les Saint-Georges and Les Vaucrains.

Answer 110

As demand and prices have risen and skill in grape growing and winemaking has increased, focus has also turned to the other villages for more accessibly priced wines: e.g. Marsannay (more red or rosé than white) and Fixin (mainly red)

Answer 111

Pretty ladies always say clothes, bling, purses (and) vaginas make someone alluring

Answer 112

``` Pernand-Vergelesses Ladoix-Serrigny Aloxe-Corton Savigny-les-Beaune Chorey-les-Beaune Beaune Pommard Volnay Monthelie St. Romain Auxey-Duresses ```

Answer 113

Most boys prefer chics. Some select lads.

Answer 114

``` Meursault Blagny Puligny-Montrachet Chassagne-Montrachet St. Aubin Santenay Les Maranges ```

Answer 115

The Côte de Beaune is the most important area for white wine, though red wine is made and there is one grand cru for red wine.

Answer 116

these three villages cluster round the hill of Corton. Whilst the villages and their premiers crus mostly produce red wines, the hill’s most famous vineyard, Corton Charlemagne Grand Cru AOC is exclusively white. The substantial Corton Grand Cru AOC has many lieux-dits within it. It is mostly planted with Pinot Noir, but can produce Chardonnay.

Answer 117

The villages of Beaune, Pommard, Volnay, Meursault and Saint-Aubin have no grands crus but many important premier crus.

Answer 118

Predominantly red wines but white wines are made too. Leading premiers crus include Le Clos des Mouches and Les Grèves.

Answer 119

Red wines only, the most prestigious premiers crus include Les Rugiens and Clos des Épeneaux.

Answer 120

Red wines only, sought-after premiers crus include Clos des Chênes and Les Caillerets.

Answer 121

White wines only with well-known premiers crus including Perrières and Genevrières.

Answer 122

Puligny-Montrachet produces exclusively white wines; a small amount of red at both village and premier cru level is produced in Chassagne-Montrachet. Between them stretch the most celebrated white grands crus of Burgundy, including Le Montrachet AOC and Bâtard-Montrachet AOC.

Answer 123

White wines only. Leading premiers crus include Sur le Sentier du Clou and En Remilly.

Answer 124

As in the Côtes de Nuits, the next tier of village appellations has also become sought after including St Romain AOC (mainly white), Auxey-Duresses AOC (mainly red), and Santenay AOC (mainly red).

Answer 125

Blitzed Russians make great martinis.

Answer 126

``` Bouzeron Rully Mercurey Givry Montagny ```

Answer 127

e region produces more red than white wine. Its regional Bourgogne Côte Chalonnaise AOC wines can offer good value and are frequently labelled simply as Bourgogne AOC. Its village and premier cru wines have risen in quality in recent years and can offer excellent value for money when compared to their Côte d’Or neighbours. There is a substantial number of sites classified as premier cru, but no grand cru. The premiers crus tend to be on the warmest, south-, south-east and east-facing slopes (good sunlight interception) with well-drained limestone soils, producing riper fruit and wines of higher quality.

Answer 128

Wines bearing this appellation must be 100 per cent Aligoté, and this village is respected as the finest region for Burgundy’s second white grape.

Answer 129

Rully produces more white wines than reds, with premiers crus for both. Just over a quarter of the appellation is premier cru. It is an important area for grapes destined for Crémant de Bourgogne.

Answer 130

The largest producer of the communal appellations in the Côte Chalonnaise, producing significantly more red wine than white wine. Around a quarter of the vineyard area is classified as premier cru.

Answer 131

Mostly red wines, over 40 per cent premier cru.

Answer 132

White wines only. Two-thirds is classified as premier cru.

Answer 133

White wines only. Two-thirds is classified as premier cru.

Answer 134

Macon AOC Macon-Villages AOC and Macon-plus named village named Village appellations

Answer 135

predominantly red (or rosé) wines, with a small amount of white

Answer 136

white wines only

Answer 137

Pouilly-Fuissé AOC, Saint-Véran AOC and Viré-Clessé AOC (along with the much smaller Pouilly- Vinzelles AOC, Pouilly-Loché AOC) are currently the only separate appellations in the Mâconnais, though more may be added. Wines from these appellations, especially Pouilly-Fuissé, may attain a higher quality than Macon-Villages. For example, grapes can ripen more fully in the amphitheatre of Fuissé due to better sunlight interception and good drainage.[5]

Answer 138

``` Pouilly-Fuisse AOC Saint-Veran AOC Vire-Clesse AOC Pouilly-Vinzelles AOC Pouilly-Loche AOC ```

Answer 139

Named Village appellations, especially Pouilly-Fuissé, may attain a higher quality than Macon-Villages. For example, grapes can ripen more fully in the amphitheatre of Fuissé due to better sunlight interception and good drainage.

Answer 140

The Mâconnais is in the final stages of formalising premier cru status for the best sites in villages like Pouilly-Fuissé.

Answer 141

Some of the characteristics of the wines from the individual villages or groups of villages are due to the natural factors already discussed. Thus, the village of Marsannay at the northern end of the Côte de Nuits is cooler than the rest of the Côte d’Or as the slope is gentler and there is less protection from cold winds coming from the south-west. This is reflected in the fact that it is the only village on the Côte d’Or that includes the option for a rosé within the appellation and that produces white, rosé and red wines. Similarly, the neighbouring village of Fixin typically produces red wines with very fresh red fruit and a light body.

Answer 142

Protection from the west is at its highest from Gevrey-Chambertin to Nuits-Saint-Georges and slightly higher alcohols and greater ripeness are seen here. Most of the red grands crus are positioned here.

Answer 143

The differences in appellations are subtle but consistent. For example in red wines, typically Volnay and Chambolle-Musigny are fruitier and more fragrant whereas Pommard and Gevrey-Chambertin are fuller bodied. Similarly, in white wines, Puligny-Montrachet is typically more floral and concentrated while Meursault is full bodied and powerful. However, the reasons for these subtle differences are not clear. In all the appellations, winemaking decisions can affect style markedly. For example, whether new oak is used or not or, in white winemaking, to what extent the wine is subject to bâtonnage, and in red wine making, the use of whole bunches.

Answer 144

he Burgundy wine trade is complex. Historically much of the trade went through large négociants who would buy grapes, must, or finished wine from other growers. Since the 1980s there has been a move towards more domaine bottling. However, there are still a number of very well-known and well-regarded négociants many of whom date back to the nineteenth century, including Albert Bichot, Joseph Drouhin, Faiveley, Louis Jadot and Bouchard Père et Fils. The 2000s has also seen the rise of domaines who also act as négociants such Dujac. Like others, Dujac bottles wine made from their own vineyards as Domaine Dujac and wine from purchased fruit or bought in wine simply as Dujac Fils et Père.

Answer 145

``` Grower Domaine Negotiant Micro-negotiant Co-op ```

Answer 146

several thousand growers who have holdings, typically divided in parcels in different vineyards and villages. They sell grapes or unfinished wines to négociants

Answer 147

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

Answer 148

typically large businesses that buy grapes and/or wines, finish them and bottle them for sale under their own name

Answer 149

smaller businesses that buy grapes from very good to top quality vineyards, make the wines and sell them under their own name, for example, Benjamin Leroux

Answer 150

Cooperatives are less important in the Côte d’Or but have a more predominant role in Chablis (La Chablisienne), the Mâconnais (e.g. the Cave de Lugny), and, to a lesser extent, in the Côte Chalonnaise.

Answer 151

Even at the level of the domaine there is the complexity of multiple producers with very similar names. Detailed knowledge is needed to identify the source of a particular wine. This is at least in part a consequence of the inheritance laws in France where all children have the status of equal inheritors of an estate.

Answer 152

One factor that has led to a significant rise in quality is that there are now many young winemakers who are both better trained technically and who have often travelled and made wine more widely. These factors have led to a more adaptable and open-minded approach to winemaking.

Answer 153

The route to market may thus be as simple as from a producer direct to an end consumer via cellar door sales or it could be via a négociant or a cooperative and thence on through the distribution chain until it reaches the end consumer. Direct to consumer sales are on the increase as are those direct from producers to final retailers. Around 50 per cent of all Burgundy is sold in France, 25 per cent in the other EU states and 25 per cent outside the EU. The largest export markets by value are the USA, UK and Japan.[

Answer 154

Both the name of the domaine and of the appellation, including the single vineyard names, are very important drivers of price in Burgundy. Very well regarded domaines can fetch high prices for their village wines, for example, a super-premium price for Domaine Armand Rousseau Gevrey-Chambertin AOC, and can easily out-price premiers crus from the same village by different, lesser-known producers.. Village names also act as indicators of subtle style differences in both red and white wines. Thus, both those who sell the wines and consumers will talk about the elegance and intensely perfumed nature of the red wines from Volnay or the more robust, tannic wines of Pommard. Similarly, premier and grand cru single-vineyard wines are sold on the reputation for a particular stylistic feature. For example, a comparison might be drawn between two of the premier crus in Meursault, the steely concentration of Perrières and the full body and approachable style of Charmes.[8]

Answer 155

The wines may be sold en primeur (see en primeur in Types of Business Engaged in the Production of Wine), in specialist wine shops and in fine dining and, at generic and village level, more generally in supermarkets and in the hospitality sector.

Answer 156

Land prices in Burgundy have been increasing over recent years driven in part by the relative scarcity of supply, particularly of the more highly sought-after vineyard names. As in other regions, foreign buyers of wine businesses have added to pressure on land prices. High land prices, along with increasing worldwide demand for a relatively small production and the dramatic differences in volumes produced due to weather hazards has meant that prices have increased substantially since the mid-2000s. Total production is approximately one quarter of that in Bordeaux. Similarly, Domaine de la Romanée-Conti, the producer of Burgundy’s most sought-after red wines, produces roughly a quarter of the volume of Château Lafite Rothschild’s Grand Vin in Bordeaux. Increased interest in the most expensive Burgundy has led to steeply increased prices in wines being traded on the secondary market. The Liv-ex Burgundy 150 Index shows that prices rose by 200 per cent between 2003 and 2016.

Answer 157

The Beaujolais region lies immediately south of the Mâconnais in eastern France and is considered part of greater Burgundy. It produces a large quantity of wine (similar in volume to the rest of Burgundy put together), virtually all of it from the Gamay variety, which accounts for 98 per cent of the grapes planted. A tiny amount of rosé is made from Gamay, as is white wine, mainly from Chardonnay.

Answer 158

Beaujolais has a continental climate, slightly warmer than the rest of Burgundy.

Answer 159

There is normally adequate rainfall for grape growing (740 mm per year)

Answer 160

The Saone River acts as a moderator of extreme temperatures.

Answer 161

The region is subject to cold Mistral winds that can affect flowering in cold, damp spring weather. It can also damage leaves and grapes towards the end of the ripening period when when Gamay’s naturally thin skins are at their most vulnerable. Vine orientation and training low to the ground are very important to reduce these effects.

Answer 162

The northern part of the region (where both Beaujolais Cru AOCs and Beaujolais-Villages AOC are found) is hilly (200–500 m) and has fast- draining granite, schist and sandy soils. Here the vineyards are situated on south and south-east facing slopes, for maximum exposure to the sun. As a result, the harvest is earlier than for Beaujolais AOC wines that typically come from the flatter southern part of the region where the soils are richer.

Answer 163

The northern part of the region (where both Beaujolais Cru AOCs and Beaujolais-Villages AOC are found) is hilly (200–500 m) and has fast- draining granite, schist and sandy soils. Here the vineyards are situated on south and south-east facing slopes, for maximum exposure to the sun. As a result, the harvest is earlier than for Beaujolais AOC wines that typically come from the flatter southern part of the region where the soils are richer.

Answer 164

Gamay Noir is early budding, making it susceptible to spring frost. As stated, it is vulnerable to millerandage in cold, damp and windy conditions, which can reduce yields.[2] Its thin, delicate skin, is vulnerable to rot and, as stated, to wind. It is early ripening, and can usually be picked before autumn rains arrive.

Answer 165

The wines are typically purple in colour with medium intensity fresh red cherry, raspberry, red plum fruit (often with the kirsch and banana aromas typical of semi-carbonic maceration), medium (+) to high acidity, light to medium (-) body, medium alcohol and light to medium tannins. They are good to very good in quality and inexpensive to mid-priced.

Answer 166

Gamay wines in Beaujolais express different nuances depending on the topography and soil of the site, giving wines of varying levels of tannins and fruitiness. The difference mainly relates to the ripeness of the grapes, including skins and pips. Grapes grown on slopes with very good drainage, sites with very good sunlight interception and warm granite soils can create intense fruit character compared to the green leafy character often seen in less-ripe examples.

Answer 167

Gamay is a productive grape and yields need to be controlled for it to produce concentrated, ripe grapes. Short pruning helps to restrain the high fertility of the Gamay variety.

Answer 168

Gamay is a productive grape and yields need to be controlled for it to produce concentrated, ripe grapes. Short pruning helps to restrain the high fertility of the Gamay variety.

Answer 169

Traditionally vines were trained as bushes (giving some protection from the wind) and this is still the case on the steeper slopes. However, increasingly and where possible, vines are trained on trellises to aid mechanisation, especially where the aim is to make inexpensive wines. Most Gamay grapes are picked by hand because whole bunches are required for the most common form of winemaking in the region.

Answer 170

There is a lively interest in sustainable and organic viticulture in the region and the association Terra Vitis®, now with associations in other French regions, was founded in Beaujolais.

Answer 171

Chardonnay is usually found in area in the north of Beaujolais bordering the Mâcon Villages appellation. It does best on cooler marl or limestone soils that slow down ripening, preserving acidity.

Answer 172

Chaptalisation is common, particularly in the cooler years.

Answer 173

The majority of Beaujolais is made by semi-carbonic maceration (see Whole Berry/Bunch Fermentation). Total maceration time on the skins is 4–5 days for Beaujolais and Beaujolais Villages (on Beaujolais Nouveau, see below).[1] The aim is to enhance the fruitiness of the wine and the depth of colour in order to make a wine for early consumption. Press wine is blended with free-run wine[2] as it gives added colour and tannins. These wines are typically aged briefly in stainless steel and released for early sale, reducing production costs. In addition to red fruit, they have the characteristic kirsch, banana and blueberry aromas typical of the method. Very good quality Beaujolais Villages may be macerated for 6–9 days for wines of greater concentration. Cru Beaujolais wines (Appellations, Wine Law and Regulations) may be made in this way with extended maceration time (10-20 days). Alternatively, grapes may be destemmed and crushed, followed by fermentation and maceration on the skins like most red wines. These wines may be aged in small or large barrels with a small percentage of new oak, raising production costs. Wines made in this way are sometimes referred to as Burgundian in style. The wines are becoming deeper in colour and more full bodied with higher levels of tannin than wines made by semi-carbonic maceration.

Answer 174

As with the interest in sustainable and organic grape growing, the region has become a centre for low intervention winemaking. Key figures in France’s natural wine movement from the region include négociant Jules Chauvet and Jean-Paul Thévenet.[3]

Answer 175

Primeur is an alternative designation, an authorised synonym, for Nouveau

Answer 176

This is a category of wine within AOC regulations and the wines can be labelled Beaujolais Nouveau AOC or Beaujolais Villages Nouveau AOC depending on where the fruit is grown. (Primeur is an alternative designation, an authorised synonym, for Nouveau). According to French wine law, the earliest any AOC wines can normally be sold is 15th December, though most individual AOCs in France require longer ageing. By contrast, an exception was made for Nouveau styled wines that can be sold earlier from the third Thursday in November.

Answer 177

The wines are made by carbonic or semi-carbonic maceration. They are bottled 3–5 days after fermentation has finished. Some wines go through malolactic conversion; others do not. Fining and sterile filtration are common as is a moderate to high use of SO2. This is particularly important if MLF has not taken place to ensure that it is does not happen later in the bottle.

Answer 178

Beaujolais AOC Beaujolais Villages AOC Beaujolais Cru AOCs

Answer 179

This is the regional appellation covering the whole area but, in practice, the vineyards are in the south of the region as those in the north of the region are in the Beaujolais Villages area. Wines can be sold from mid-January of the year after harvest, as they are made in a fresh and fruity style. The wines are good quality and inexpensive in price.

Answer 180

The maximum yield is 60 hL/ha, resulting in some wines of low flavour intensity.

Answer 181

These are typically better quality wines than Beaujolais AOC due to higher levels of ripeness achieved in the northern half of Beaujolais. This appellation sits alongside the ten single cru AOCs.

Answer 182

The maximum yield is only marginally lower at 58 hL/ha.

Answer 183

An individual village name may be put on the label if grapes are sourced from that village but usually the wine is labelled as Beaujolais Villages.

Answer 184

The wines are typically purple in colour with medium intensity fresh red cherry, raspberry, red plum fruit (often with the kirsch and banana aromas typical of semi-carbonic maceration), medium (+) to high acidity, light to medium (-) body, medium alcohol and light to medium tannins. They are good to very good in quality and inexpensive to mid-priced.

Answer 185

Some top producers, often working organically with old vines, make low intervention wines that also may be aged in oak. These wines are medium (+) to pronounced intensity in aromas and flavours with medium tannins. The wines are typically very good to outstanding in quality and are premium and (for Beaujolais Crus) super-premium priced. Examples include Jules Desjourneys and Yvon Metras.

Answer 186

Some janitors clean machinery finely, costing marvelous restauranteurs boxes (of) cash.

Answer 187

``` St. Amour Julienas Chenas Moulin-A-Vent Fleurie Chiroubles Regnie Brouilly Cote de Brouilly ```

Answer 188

Brouilly and Morgon

Answer 189

the most southern and marginally warmer area, producing wines in a lighter, more perfumed style

Answer 190

The southern part of this cru has sandy soils producing lighter and more fragrant wine (which is the reputation of the appellation), while towards the north, next to Moulin-à-Vent where the soils have more clay, the wines become heavier, have lower acidity and are more full-bodied.

Answer 191

This is the cru at the highest altitude that produces lighter and fragrant wines with marked acidity.

Answer 192

This appellation produces the most powerful and long-lived wines, closer in style to Côte d'Or red wines than to most other Beaujolais.

Answer 193

This includes wines from fruit grown on the south-facing Côte de Py vineyard, part of appellation, that tend to have pronounced intensity black cherry fruit alongside red fruit, and sufficient tannins to age for a decade in bottle.

Answer 194

As land prices are cheaper in Beaujolais than in the Côte d’Or the region has attracted investment from Burgundy growers looking to diversify. This has helped drive quality in the region and encouraged the trend away from carbonic maceration and the increased use of oak, especially in the Beaujolais Crus.

Answer 195

Average size of holdings is 10 hectares with many growers selling to cooperatives (responsible for 25 per cent of sales)[1] or négociants.

Answer 196

60 per cent of Beaujolais is sold in France and 40 per cent is exported. In France, the most important channels are direct sales and specialist wine shops, followed by supermarkets and the hospitality sector. The top three export markets make up more than 60 per cent of the export sales. They are Japan (with a huge preference for the Nouveau style), USA and UK (with a preference for Villages and Crus).[2]

Answer 197

As prices for Burgundian Pinot Noir have risen, buyers’ attention has turned to Beaujolais Cru wines as a lower priced alternative in a similar style. More recently, Beaujolais and especially the Crus have gained a following among sommeliers and wine lovers, especially in the USA, with prices now reaching premium and super-premium levels.

Answer 198

Important producers include the négociant George Duboeuf who, from 1964 on, promoted Beaujolais Nouveau, creating new markets in France and around the world. (Increases in sales of standard Beaujolais and the Crus then followed.) In the second half of the twentieth century, the release of Beaujolais Nouveau became a wine festival and media event and the wine became hugely popular in France, the UK and especially Japan.

Answer 199

Around a quarter of all Beaujolais is made as Nouveau.[