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Wine Diploma > Burgundy > Flashcards

Burgundy Flashcards

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1
Q

Describe the climate in the Côte d’Or.

A

Continental climate

Cold winters and
Warm summers

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2
Q

What is the name of the hills to the west of the Côte d’Or?

How does this affect the growing environment?

A

Morvan hills to the west

Protection from winds

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3
Q

What is the average rainfall in Burgundy?

A

Average rainfall is 700mm

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4
Q

Which two Côte d’Or villages were particularly badly hit by hail between 2012 and 2015

A

Volnay and Pommard

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5
Q

What are the 3 main weather risks in Burgundy?

What is fourth, more recent, weather risk?

A
  1. Spring frosts:
    Warmer than usual winters encouraging earlier growth: nor vulnerable
  2. Rain
    Early Summer rain disrupts flowering.
    Late Summer rain affects harvest
    Wet conditions promote Grey Rot
  3. Localised Summer Hail:
    Damage exposed grapes
4. Drought stress: 
Berries to shrivel and vines shut down. 
Irrigation is not permitted
Water stress is a concern in hot vintages. 
High clay content can help
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6
Q

Describe the topography and soils found in Haute Côtes de Nuit and Haut Côtes de Beaune.

How does this affect the growing environment and wines?

A

Flat land beyond the top of the slope of the Côte d’Or

Higher altitude
Lack of protection from prevailing winds
Poorer sunlight interception
Poor soils
Wines are less concentrated
Grapes stuggle to ripen in cooler years
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7
Q

Where on the slopes of the Côte d’Or would you find Grand Cru and Premier Cru vineyards?

How does this affect the growing environment and wines?

A

Grand Crus are found mid slope
1er crus surround them.

The midslope has poor but adequate shallow soils
Good drainage
Protection from prevailing winds
Good sunlight interception. 
Frost protection.

Here full ripeness is acheived even in cooler years.

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8
Q

Where on the slopes of the Côte d’Or would you find village level vineyards?

How does this affect the growing environment and wines?

A

Lowest part of the slope.

Soils are richer
Lesser well drained than the mid slope
Fruit does not reach the same levels of ripeness
Wines of very good quality can still be produced.

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9
Q

Where on the slopes of the Côte d’Or would you find Bourgogne AOC level vineyards?

A

Flat land at the bottom of the slope with deeper soils.

The D974 generally divides village level above it and generic appellation wines below it.

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10
Q

Where are vineyards in the Côte d’Or generally located, and at what elevations?

A

Located on a range of hill
Oriented north-south
200 to 400m above sea level

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11
Q

Describe the soils generally in the the Côte d’Or.

How do the Côte de Nuits and the Côte de Beaune differ in soil composition?

A

Mixture of limestone and clay,
Proportions vary.

CÔTE DE NUITS: More dominated by limestone

CÔTE DE BEAUNE: More clay, deeper soils

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12
Q

Describe how soils vary from top to bottom of the slope in Côte d’Or, and the affect this has on the vines

A

Thinner souls at top
Too little soil for the vines to survive

Deeper soils at bottom
Drainage is poorer
More clay based soils
Greater fertility
More vigorous; shading is more likely
Grapes are less likely to ripen adequately.

The best vineyards are found midslope: balance of drainage and water retention

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13
Q

What are the maximum yields for the following white wines in the Côte d’Or?

Regional?
Village?
Grand Cru?

A

WHITE:
Regional: max. 75hl/ha
Village: max. 45-47hl/ha
GC: max. 40hl/ha

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14
Q

What are the maximum yields for the following red wines in the Côte d’Or?

Regional?
Village?
Grand Cru?

A

RED
Regional: max. 69hl/ha
Village: max. 40-45hl/ha
Some GC: max. 35hl/ha

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15
Q

What are the positives of massal selection?

Negatives?

A

+ves:
Increased diversity of planting material in the vinyeard
Owner is using their own material (different from buying from a nursery) which can enhance quality and/or yield

-ves:
Selection and monitoring of vines to ensure the propagation of the best takes time and costs money.
If the parent vine is infected by disease this is likely to be passed onto new vines; it can increase the spread of vine diseases

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16
Q

Are acidification and chaptalisation permitted in Burgundy?

A

Yes, but rarely used

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17
Q

For Côte d’Or white wines, why might producers choose to press whole bunch?

A

The process is gentle

Reduces risk of oxidisation

Can lead to wines with more purity and delicacy

Limits extraction of any tannin or aroma from skins

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18
Q

How is damaged / diseased fruit avoided in the final wine in Côte d’Or?

A

Hand harvesting in the vineyard

Sorting fruit in the winery - increasingly common especially if there has been adverse weather

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19
Q

How might premium white Burgundy and a lower quality white Burgundy differ in their approach to wine clarification?

A

Clarification for high quality wines using sedimentation

Level of solids remaining depends on the winemaker’s choice of desired flavour in the final wine

Cheaper wines may use quicker methods of clarification

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20
Q

Why might white Burgundy producers use hyperoxidation?

A

Produce a final wine less prone to oxidation

Response to protective winemaking causing premox

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21
Q

What type of vessels and temperatures are commonly used for fermenting white Burgundy at different price points?

A
  • Stainless steel for inexpensive/ mid priced wines (sometimes concrete)
  • Mid range temperatures preserve fruit and avoid banana esters
  • More expensive wines are fermented and aged in barrel
  • Creamier, rounder style of wine
  • Fermentations @ 16 to 20 degrees
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22
Q

How long does premium white Burgundy typically mature for prior to bottling?

What types of vessel are typically used?

A

Expensive whites age for 8 to 12 months in oak

Standard barrels are 228l pièces

Some use larger 500 to 600l for subtler oak impact

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23
Q

Are MLF and battonage common for white Burgundy?

A
  • MLF is standard, occurring in neutral vessels or in oak
  • Some producers may block a portion of wine for a fresher style.
  • Batonnage; common once or several times to reduce reductive flavours and add creamy texture
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24
Q

What step may be taken prior to fermentation of Pinot Noir when using crushed fruit?

Explain this process.

A

Cold soak: extract colour and flavour through maceration prior to fermentation

Juice and skins are chilled to 4 to 10 degrees - - reduce oxidation

  • reduce microbial spoilage
  • limit risk of spontaneous fermentation

Typically 3 to 7 days with punching down and or pumping

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25
Q

What are the positives and negatives of whole bunch fermentation?

A 
\+ves:
Aerates the must
Adds perfume and freshness
Adds fine tannin to the wine
-ves:
If stems are unripe they can add astringent green flavours and tannins
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26
Q

Briefly summarise fermentation with a mix of crushed fruit and whole bunches.

A

Whole bunches mixed with crushed grapes
No CO2 but bunches blanket crushed grapes
Keeps out oxygen so intracellular fermentation takes place.

Technique thought to give wine silkier texture and brighter fresher fruit character.

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27
Q

What does ‘Cold Maceration’ or ‘Cold Soaking’ mean and what does it achieve?

A

After crushing grapes macerate at low temperature before fermentation starts.

The purpose of this maceration is to extract colour and flavour compounds without tannins.

28
Q

Open top fermenters are typically used for fermenting Pinot Noir in Burgundy, allowing for pumping over (rémontage) and punch downs (piègage).

Why are these processes important? (5)

A
  • Introduce O2 for yeast metabolism
  • Avoid reduction and production of reductive sulfur compounds
  • Avoid the production of acetic acid
  • Extract colour and flavour from skins
  • Regulate temperature of the must
29
Q

How long do Burgundy producers typically keep Pinot Noir on skins post fermentation?

A
  • Length of post fermentation maceration depends on the ripeness of the fruit and the desired style.
  • 2-3 weeks is common for wines with more structure and concentration
30
Q

How long does premium red Burgundy typically mature for prior to bottling?

What types of vessel are typically used?

A

12 to 20 months is common for premium and super premium.

228l barrels, varying proportions of new oak: typically more for 1er and Grand Cru but dependent on the winemakers style

31
Q

Is more red or white wine made in the following Côte Chalonnais appellations? Briefly describe the style:

Bouzeron
Rully
Mercurey
Givry
Montagny
A

BOUZERON AOC:
100% Aligoté

RULLY AOC:
More white than red
Important area for Crémant
Whites are brisk and high in acidity, reds are quite lean

MERCUREY AOC:
More red
Pinot Noir can be on par with minor Côte de Beaune; firm, almost rough when young, but ageing well.

GIVRY AOC:
Mostly red wines.
Often lighter, easier and more enjoyable young than Mercurey.

MONTAGNY AOC:
White wine only.
Whites are fuller here than in Rully and the best can be like minor Côte de Beaune whites.

32
Q

Describe the aspect and soils in the best 1er cru sites in the Côte Chalonnais.

A

Tend to be on the warmest, south/ south east facing slopes, with good sunlight interception.

They have well drained limestone soils producing riper fruit and higher quality wines.

33
Q

Does harvest in Côte Chalonnais typically start before or after Côte de Beaune? Why?

A

After Côte de Beaune

Vineyards in Côte Chalonnais are at higher altitudes than in the Côte de Beaune
More precarious ripening process, later harvest

34
Q

Name the two popular vine training systems used in Burgundy.

A

CORDON DE ROYAT and other cordon training systems:
Limit vigour and yields
High proportions of wood can harbour disease.

GUYOT SYSTEM (replacement cane pruned with VSP)

35
Q

What is Poussard Guyot?

A

Soft method of cane pruning

Maintains the same sap year after year

Pruning only woulds the upper part of cordon.l

It reduces the number of pruning wounds

Cuts incedences of esca and trunk diseases

Require skilled workers, and can aid canopy management during the growing season.

36
Q

What densities are vines typically planted at in Burgundy?

How does this affect the vines?

A

Planting densities are high - 8,000 to 10,000 vines per ha.

High densities encourages root competition, leading to smaller berried, more intense fruit.

37
Q

What are the positives and negatives of de-budding?

A

+ve:
Can promote good balance in the vine.

-ve:
Reducing the potential yield could amplify any damage caused by frost, hail or fungal disease.

38
Q

What are the positives and negatives of green harvesting?

A

+ve:
Allows growers to assess the size, shape and position of bunches before deciding whether to sacrifice any

Decision can be made relatively late in the season

Allows growers to take into account unpredictable weather events before taking action.

-ve:
It can lead to changes in vine development through compensation via excessive growth in remaining bunches, leading to some dilution.

39
Q

Why is organic and biodynamic viticulture a particular challenge in Burgundy?

A

Damp climate

Many vineyards are shared

Can lead to friction between growers with different viticultural approaches.

40
Q

What are suggested causes of premature oxidation? (6)

A
  • Changes in vineyard practices leading to higher yields and a different chemical composition in the grapes
  • Warmer or later picking times
  • Use of over-clean musts resulting from pneumatic presses
  • Overzealous battonage
  • Lower levels of SO2 at bottling
  • Change in quality of corks and changes of cork treatment before bottling.

The problem remains, although incedences are lower than previously.

41
Q

What is premature oxidation and when did it become an issue in Burgundy?

A

In the early 2000’s the 1996’s and subsequent vintages were showing very advanced flavours and colours after a relatively short time in bottle.

42
Q

What are the five named village appellations in Mâconnais?

Describe the quality here in comparison to Mâcon Villages.

A 
Pouilly- Fuissé AOC
Saint- Véran AOC
Viré- Clessé AOC
Pouilly- Vinzelles AOC
Pouilly- Loché AOC

Higher quality than Mâcon Villages

Grapes can ripen more fully in the ampitheatre of Fuissé due to better sunlight interception and drainage.

43
Q

What style of wine is produced in Mâcon AOC?

A

Predominantly red or rosé with a small amount of white

44
Q

What style of wine is produced in Mâcon Villages AOC and Mâcon-named village AOC: (e.g. Mâcon-Lugny)?

A

White only

45
Q

Name the 6 Grands Crus of Cote de Beaune

A 
Corton
Corton-Charlemagne
Charlemagne
Montrachet
Batard-Montrachet
Chevalier-Montrachet
46
Q

Which two Grand Cru monopoles are owned by DRC?

Which village are they in?

A

Romanée-Conti / La Tache

Vosne- Romanée

47
Q

How many Grands Crus are there in Burgundy?

How many Premiers Crus?

A
  • 33 Grands Crus

- 550-600 Premiers Crus

48
Q

Give a typical tasting note for a Pouilly-Fuissé wine.

A

Full bodied with tropical fruit, peach and melon, and some oak.

49
Q

Which is the only Grand Cru red wine in Cote de Beaune?

Which 4 appellations in the Cote de Beaune produce red wine?

A

Corton

Volnay / Pommard / Blagny / Côte de Beaune Villages

50
Q

The Cote de Nuits is renowned for Pint Noir but it has one Chardonnay Grand Cru, what is it called?

A

Musigny

51
Q

What are the 9 named villages in the Côte de Nuits?

A 
Fixin
Gevery-Chambertain
Morey-St. Denis
Chambolle-Musigny
Vougeot
Vosne-Romanée
Flagey-Echézaux
Nuits-Saint-Georges
52
Q

The Bonnes-Mares Grand Cru is shared between which 2 villages?

In which village is the majority located?

A

Morey-Saint-Denis and Chambolle-Musigny (majority)

53
Q

What climate aspects help Pouilly-Fuisse and Saint-Veran stand out?

A

On limestone slopes of Roche de Solutré

East and south-east facing aspects (max. exposure)

Amphitheatre effect - slopes act as sun trap

Some of the richest and ripest Chardonnays in Burgundy.

Ripe tropical and stone fruits often with toasty oak flavours

54
Q

List 3 traditional wine-making techniques in Burgundy and 1 modern one:

A

Traditional: Aging in neutral oak, whole cluster fermentation, massale selection.

Modern: Extended cold maceration.

55
Q

From north to south name the 7 key (i.e WSET) villages in Cote de Beaune

A 
Aloxe-Corton,
Beaune
Pommard
Volnay
Meursault
Puligny-Montrachet
Chassagne-Montrachet
56
Q

What is selection massale?

A

Propagating a vineyard by mass selction

Allows grape-growers to select budwood from a number of clones in a vineyard

Allows positive traits to be reinforced and negative ones to be eliminated.

57
Q

Define a domaine:

A

Grower/Producers that own the vineyards they are producing wine from, completing the entire process from growing to bottling at the domaine itself.

58
Q

How did Napoleon’s Code of inheritance affect the vineyards of Burgundy?

What year was this put in place?

A

The Code of inheritance required that estates be divided equally among male heirs.

This led to further fragmentation of vineyards as they were split up again and again.

-1804

59
Q

Name five well regarded negociants in Burgundy

A 
Albert Bichot
Joseph Drouhin
Faively
Bouchard Père et fils
Louis Jadot
60
Q

Define a negociant:

A

Larger businesses that buy in grapes or unfinished wines to bottle and sell under their own label

61
Q

Define a micro-negociant:

A

Smaller businesses that buy grapes from v.good to top quality vineyards, making and selling wine under their own name

62
Q

Name a well regarded micro-negociant in Burgundy

A

Benjamin Leroux

63
Q

Are co-ops common in Burgundy?

A

Not so much in the Côte d’Or, but they are more of a feature in the Mâconnais (e.g. Cave de Lugny)

64
Q

How much Burgundy is sold in France?

A

50%

65
Q

Which countries are the top three export countries for Burgundy wines?

A

USA, UK and Japan

66
Q

Why has the price of Burgundy increased since the mid-2000s?

A
  • Rising land prices (relative scarcity of supply, esp. in sought after vineyard names)
  • Increasing worldwide demand for relatively small production
  • Weather hazards causing differences in volumes each year
67
Q

How much is Rousseau’s Clos de Bèze 1985 on the Noble Rot LCS list for?

And the Chambertin 1990?

A

CDB: £3450

Chambertin £4500

(Pocket money)

Wine Diploma (62 decks)

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