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D3 Condensed > Burgundy Copied & Amended > Flashcards

Burgundy Copied & Amended Flashcards

1
Q

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

A

Marsannay

Fixin

Gevery-Chambertain

Morey-St. Denis

Chambolle-Musigny

Vougeot

Vosne-Romanée

Flagey-Echézaux

Nuits-Saint-Georges

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2
Q

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

A

Musigny

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3
Q

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

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

A

Corton

Volnay / Pommard / Blagny / Côte de Beaune Villages

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4
Q

10 Named Beaujolais Crus:

A

St. Amour

Julienas

Chenas

Fleurie

Moulin-a-Vent

Chiroubles

Regnié

Morgon

Cote-de-Brouilly

Brouilly

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5
Q

Chardonnay?

A

Chardonnay 50% (excluding Beaujolais)

  • Most planted white grape variety on the planet
  • Takes on characteristics of local soil and climate > very steely and green apple notes in Chablis, extremely buttery with ripe yellow fruit aromas in Pouilly Fuissé.
  • Early ripening (frost) and prone to fan leaf.
  • Hardy, easy to grow & versatile.
  • Can produce interesting wines at high yields
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6
Q

Whole bunch fermentation is commonly used in Burgundy for Pinot Noir - explain reasons for it and against it

A
  • Whole bunch fermentation
    • Whole bunch fermentation was traditionally practised in Burgundy
    • Then in the 80s destemming was in vogue
    • Now many are going back to whole bunch
    • Reasons for:
      • Introduces perfume, freshness and fine tannins
      • Helps to aerate the must
    • Reasons against:
      • Unripe stems can introduce green astringent tannins to the wine
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7
Q

When may Beaujolais Nouveau be released?

What must it NOT contain?

A
  • 3rd Thursday in November following harvest (THANKSGIVING!)
  • No Cru wine allowed.
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8
Q

What are the largest / smallest Grand Crus in the Cote de Nuits?

What are the largest / smallest Grand Crus in the Cote de Beaune?

A

Cote de Nuits:

Largest: Clos de Vougeot

Smallest: La Romanée

Cote de Beaune:

Largest: Corton

Smallest: Criots-Batard-Montrachet

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9
Q

Which of the following is an example of a designated Chablis Grand Cru?

a) Montrachet
b) Musigny
c) Romaneé
d) Les Clos

A

d) Les Clos

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10
Q

Wines listed as Macon AOP can be:

A

Red or White

Made from Chardonnay or Gamay, and sometimes Pinot Noir

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11
Q

What are the pruning/training methods used in Burgundy?

A
  • Pruning/training method
    • is predominantly ‘Cordon de Royat’
    • but the old cordon wood harbours diseases
    • Cane pruning is coming back into favour
    • ‘Guyot’ cane pruning is the preferred cane replacement method
    • Also ‘Poussard-Guyot’ which requires less cuts and hence lowers risk of trunk diseases like Esca
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12
Q

7 e.g.s of Cote de Beaune Villages

A

Aloxe-Corton

Beaune

Pommard

Volnay

Meursault

Puligny-Montrachet

Chassagne-Montrachet

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13
Q

6 Grands Crus of Cote de Beaune

A

Corton

Corton-Charlemagne

Charlemagne

Montrachet

Batard-Montrachet

Chevalier-Montrachet

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14
Q

100% Chardonnay wines may be made in Beaujolais.

True or False?

A

True

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15
Q

What is a typical aging regimen for the best Pinot Noirs in the Cote de Nuits?

A

12-20 months in barrel with a proportion in new oak, with >50% new oak for Grand Cru. Typically in 228 litre barrels but some use of larger formats; 500-600 litres

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16
Q

Which cap management technique is frequently used for Pinot Noir in Burgundy?

A

Punch Down

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17
Q

Chablis AOC - what are the soils, styles of wine and topography for this AOC like?

A
  • AOC Chablis:
    • Area expanded enormously in the last 30 years (controversial).
    • Mainly Kimmeridgian soils and mixed aspects (mainly northerly)
    • Lean, austere green apple, lemon fruit & mineral flavours with high acidity
    • Tend to have medium intensity of flavour compared to light intensity with Petit Chablis
    • Normally flatter areas or gentle slopes
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18
Q

How many Grands Crus are there in Burgundy?

How many Premiers Crus?

A

-33 Grands Crus in the Cote d’Or plus another 7 in Chablis

640 Premiers Crus

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19
Q

Examples of Cote de Nuits Grands Crus

A

Chambertin

Bonnes-Mares

Musigny

La Tâche

La Romaneé

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20
Q

How many AOPs in total are there in Beaujolais?

A

11

  • Beaujolais (inc. “Nouveau”, “Villages” and “Superieur”.
  • The 10 Named Crus.
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21
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.

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22
Q

Define a Négociant:

A

Wine merchants who buy grapes and/or finished wines for blending and bottling under their own bottles.

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23
Q

In Chablis what are the two key soil types?

A

Chablis:

  • Kimmeridgian soil: chalk+clay+oyster fossils) – Grand Cru and mostly Premier Cru
  • Portlandian clay – heavier calcareous clay – mostly Chablis and Petit Chablis AOC
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24
Q

Define and give an example of:

A Clos

A Côte

A Monopole

A

Clos: A plot or vineyard traditionally surrounded by stone walls, e.g. Clos Vougeot

Côte: Refers to a hillside or slope e.g. Côte de Nuits

Monopole: A parcel or vineyard with single ownership e.g. Clos de Tart owned by Mommessin

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25
Q

What is Bourgogne Hautes Cotes de Nuits? What impact does their location have on wine style?

A

‘Hautes’ translates as ‘high’. Located to the West and higher altitude than Cotes de Nuits. Altitude + greater exposure to winds = wine with less body.

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26
Q

Key risks in Burgundy vineyards?

Harvest is normally when?

Trellising?

A
  • Key risks: spring frost, summer hails (esp. Chablis) and autumn -> red spider mite, fan leaf virus (Chardonnay) & grey rot (Pinot Noir)
  • Harvest: September
  • Dense planting (up to 12,000vines/ha)
  • Guyot trellis on low wires
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27
Q

Harvest timing?

A
  • Harvest decisions
    • Critical because of marginal climate
    • Early harvest is better for acidity but risks unripe fruit
    • Majority is still picked by hand
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28
Q

What is the most planted grape in Burgundy overall?

A

Chardonnay

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29
Q

Red winemaking in Burgundy? Explain the process and its variations.

A

RED WINEMAKING

  • Pinot Noir is a delicate grape and wine
    • Maintaining primary fruit is key
    • Not overwhelming with oak flavours
  • Generally the fruit is sorted – except for the very cheapest wine
  • Whole bunch fermentation
    • Whole bunch fermentation was traditionally practised in Burgundy
    • Then in the 80s destemming was in vogue
    • Now many are going back to whole bunch
    • Reasons for:
      • Introduces perfume, freshness and fine tannins
      • Helps to aerate the must
    • Reasons against:
      • Unripe stems can introduce green astringent tannins to the wine
  • Cold soaking (below 15 degrees, for 4 days min. and maybe sulphured to stop oxidation and prevent the primary ferment kicking off
    • Pinot Noir is low in anthocyanins
    • So cold soaking is carried out to extract colour
  • Fermentation
    • Small open topped fermenters are the norm
    • Two key practices
      • Pumping over – remontage
      • Punching down – pigeage
    • The key aims of these are:
      • Avoid formation of reductive sulphur flavours through lack of aeration
      • Avoid production of acetic acid
      • Assist colour, tannin and flavour extraction from the skins
      • Regulate temperature in the must
  • Post fermentation maceration
    • Can last 2-3 weeks for more concentrated and structured styles
    • The length of time depends on ripeness of the fruit and style of wine to be made
  • Pressing
    • By pneumatic or basket press
    • Free run is normally kept separate from pressings
    • Racked into oak barrels
  • Maturation
    • Less expensive – less than one year
    • Premium to super premium – 12 to 20 months
    • Portion of new oak varies but generally higher in Premier Cru and Grand Cru
    • Many varying opinions on new oak and oak maturation
  • MLF
    • Is normally spontaneous in Spring
  • Filtration
    • Less expensive wines are fined and lightly filtered
    • Many higher level wines may not be
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30
Q

What soily type are the Beaujolais crus grown on?

A

Granite

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31
Q

Key export % and markets for Chablis

A
  • Markets:
  • 2/3 exported
  • # 1 UK which buys a quarter of all Chablis production
  • Other markets are USA, Japan, Sweden and Canada
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32
Q

Chablis Premier Cru AOC? Describe the soils, aspects, and how the wines look?

A
  • AOC Chablis Premier Cru
    • 40 named vineyards have Premier Cru status
    • South or south east facing slopes
    • Mainly Kimmeridgian soil (chalk, clay and oyster soils)
    • The AOC has expanded a lot as well – and now includes areas of Portlandian clay
    • Some larger Premier Cru vineyards have:
      • Individual ‘lieu-dit’ – specific name plot (on a centralised land register)
      • They are within the ‘climat’ (a climat is a fixed vineyard within the AOC legislation – i.e. such as the Premier Cru vineyard)
      • A wine can be bottled under:
        • its ‘lieu-dit’ – Chablis 1er Cru Troesmes (the smaller parcel within the climat)
        • Or larger climat – Chablis 1er Cru Beauroy
    • The order of this system is:
      • ‘lieu-dit’ is the specified parcel of land
      • ‘lieux-dits’ is simply plural for ‘lieu-dit’
      • ‘climat’ is the vineyard parcel designated in AOC law
      • Note: in Burgundy – Climat and lieu-dit are sometimes interchangeable and it isn’t mandatory to put ‘lieu-dit’ name on the label
    • Riper fruit flavours, heavier body, creamier texture with good integration and minerality
    • Generally won’t achieve the ripeness of Grand Cru
    • Examples are:
      • Fourchaume
      • Montmains
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33
Q

Pinot Noir

A

Pinot Noir

  • Buds early and ripens early
  • Yields must be reduced in order to produce top quality
  • thin skins
  • Delicate variety susceptible to many issues
    • Millerandage (hen and chicken)
    • Downy and powdery mildew
    • grey rot
    • Botrytis bunch rot
    • Fan leaf and leaf roll viruses
  • Main issue in Burgundy is getting sufficient ripeness
  • Dijon clones are regarded as the best for quality Pinot Noir
  • Pinot Noir typically has: strawberry, raspberry, red cherry and at higher quality levels some degree of smoke, clove from Oak maturation. With bottle age they develop earth, game, mushroom notes
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34
Q

the two key soil types of Chablis?

A
  • Soils:
    • Two key soil types:
      • Kimmeridgian soil:
        • chalk+clay+oyster fossils with
        • best vineyards around town of Chablis & facing south
      • Portlandian soil:
        • hard limestone and clay
        • normally makes lesser wines (Petit Chablis)
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35
Q

What is the vine density per hectare in Burgundy?

A

8000-10000 vines per hectare

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36
Q

What percentage of Burgundy (excluding Beaujolais) is exported?

And what are the main export markets?

A

Approximately 50%

of Exports -50% other EU countries, then USA, UK and Japan

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37
Q

Which town is Burgundy’s wine capital?

A

Beaune

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38
Q

Which two Beaujolais Crus are considered the most structured?

A

Moulin-a-Vent and Morgon

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39
Q

What is the breakdown of the business units in Burgundy?

A
  • Several thousand growers in different villages and vineyards – sell grapes or unfinished wines to Negociants
  • Domaines: own vineyards and make wine from them, sell under own label
  • Negociants: typically large businesses, buy grapes or wine, finish them and sell under their own label
  • Micro-negociants: smaller businesses buy grapes from very good to top quality vineyards, make the wines and sell under their own names
  • Cooperatives:
    • less important in Cote d’Or
    • predominant role in Chablis (La Chablisienne – 25%)
    • Maconnais (Cave de Lugny)
    • Lesser extent in Cote Chalonnaise
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40
Q

What are the 3 main weather risks in Burgundy?

A
  1. Spring frosts
  2. Early Summer rain disrupts flowering. Late Summer rain affects harvest Plus wet conditions promote Grey Rot esp P. Noir
  3. Localised Summer Hail
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41
Q

what are some of the generic red winemaking techniques used in Burgundy?

A
  • Reds
  • Cold soaking (widely used (Côte d’Or)
    • <15 degrees, 3-7 days, sulphured to stop ferment, for colour extraction and aromatics
  • Punching down (pigeage) / pumping over (remontage) in open top fermenters (Côte d’Or / Côte Chalonnaise)
  • Partial inclusion of stems during fermentation to add tannins and aid drainage by some producers
  • Long fermentations at high temperature (30-32°°C) to extract more colour from light coloured PN
  • Barrel ageing: 16-18months with only a portion in new oak
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42
Q

Burgundy has classifcation from regional AOCs to the Grand Cru level - provide details on each level of this classification system

A

Burgundy

  1. Grand Crus (x33 in Cote d’Or / 1% of overall production)

Each has its own AOC; vineyard name attached to plot of land & registered in nearest town hall Sites of the greatest quality potential

All white GC in Côtes de Beaune except Musigny GC in Cotes de Nuit

All red GC are in Côtes de Nuit except Corton GC in Cotes de Beaune

7 Chablis Grand Crus

Must be made:

a. From permitted varieties
b. >3y.o. vines
c. regulated patch of land

d.

Not allowed to blend 2 GC

  1. Premier Crus (x640 in all Burgundy / 10% of overall production)

Don’t have own AC; normally individually named vineyard e.g. Puligny-Montrachet 1er Cru Les Folatieres

Possibility to only state village + 1er cru if a. chosen by labeller (not compulsory) b. Wine blended from 2 1er cru vineyards c. declassified GC or 2xGC from same village

  1. Village or Communal AOCs (under 37% of overall production)

Villages/Commune:

  • 44 Villages, Village name stated; Mersault AOC, Gevrey-Chambertin AOC
  • possibility to add vineyard (even if not 1er Cru) in small lettering after Commune
  • can be declassified wine from a top vineyard if vintage is unkind

Communal

  • Higher yields permitted and possibility to blend wines from different villages
  • Cote de Beaune Villages
    • Used by communes in Côtes de Beaune (excl. Aloxe-Corton, Beaune, Pommard & Volnay) for red wines only
  • Cotes de Nuits Villages
    • Used by small communes in southern Côtes de Nuits
    • Mainly Red wine but white wines are allowed
  • Chablis AC in Chablis; Côte Chalonnaise:
  • Maconnais: Pouilly Fuissé, St-Véran, Viré Clessé, etc
  1. Regional ACs (52% of overall production)
  • Often grapes grown in lesser vineyards or declassified wines (too high yields or by choice)
  • Examples are:
    • Bourgogne AOC
    • Bourgogne Hautes Cotes de Beaune AOC
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43
Q

What is the climate of the Mâconnais, and how does it differ from the rest of Burgundy?

A

Continental

Slightly warmer and drier than northern Burgundy.

44
Q

Domaine de la Romanee Conti is associated with which wine/vineyard area?

A

Burgundy/Cote de Nuits

45
Q

Gamay Noir?

A

Gamay (Potentially named after village of same name close to Puligny-Montrachet)

  • Early budding, flowering & ripening -> susceptible to spring frosts
  • Easy to let it overproduce -> Gobelet pruning or head pruning to keep in check
  • Very little in Burgundy, mainly in Côte Chalonnaise (in red Mâcon)
46
Q

Which of the following villages does NOT contain any grand cru vineyards?

A. Meursault

B. Puligny-Montrachet

C. Chassagne-Montrachet

D. Corton

A

A. Meursault

47
Q

Cote Chalonnaise - production

A
  • more red wine than white wine produced
  • good value wines frequently labelled Bourgogne AOC
  • Village and Premier Cru but no Grand Cru
  • Premier Crus typically on:
    • warmest slopes, south south-east or east facing
    • Well drained limestone soils
    • Produce riper fruit
48
Q

Cooperatives in Chablis?

A

1/3rd production from one cooperative

49
Q

Pricing structure for each level of Chablis?

A
  • Pricing structure
    • Petit Chablis/Chablis AOC – tend to mid-priced, sometimes premium
    • Premier Cru and Grand Cru – usually premium to super premium
    • Top Domaines – like Dauvissat – command very high prices
50
Q

What are generic white winemaking techniques used in Burgundy?

A
  • Whites
  • No skin contact
  • Fermentation in oak / stainless steel
  • Malolactic fermentation for creamy styles
  • Barrel ageing or not.

Côte de Beaune: low yields, bâtonnage, ageing in French oak

51
Q

How do the styles of different Beaujolais crus vary?

3 examples for each of the styles

A

From light, lithe and ephemeral e.g. Chiroubles, Fleurie, Chénas

to dark and surprisingly tannic e.g. Moulin-á-Vent, Morgon, Juliénas

52
Q

Aligote?

A

Aligoté 5%

  • Less replanted post-phylloxera in favour of Chardonnay
  • Mostly thin, high-acid wines
  • For Bourgogne Aligoté & Crémant
  • Bouzeron makes the best examples
53
Q

Is there are a Burgundy wide IGP?

A

no

54
Q

What is selection massale?

Where is it popular?

A

Propagating a vineyard by mass selction. Allows grape-growers to select budwood from a number of clones in a vineyard instead of just one, allowing positive traits to be reinforced and negative ones to be eliminated.

Popular in Burgundy.

55
Q

What wine would you recommend if someone is looking for a full-bodied, rich Chardonnay w/aromas of hazelnut, butter, sweet spice and toast?

At what temperature would you serve it?

A

Pouilly-Fuissé or St. Véran

Lightly chilled (10-13C)

56
Q

The topography of Cote d’Or, Chalonnaise, Maconnais

A

Topography

  • Topography is a key factor in determining the quality outcome
  • In the Cote d’Or
    • A north south orientated range – between 200 to 400 metres
    • The Cote d’Or faces East
    • Has a number of side valleys - with more south easterly aspects
    • The best vineyards are:
      • Mid slope
      • Well drained shallow soils
      • Good sunlight interception
      • Comparative frost protection
      • Better ripening potential due to central location
    • Vineyards at the top of slope are:
      • On poor thin soils
      • Are exposed to cooling winds
    • Vineyards at the bottom of slope are:
      • Subject to frost risk
      • Have deeper soils, more vigour and fruit lacks concentration
    • The coolest sites are planted to Aligote or used to make Cremant de Bourgogne
  • Aspects are more varied in Cote Chalonnaise and Maconnais:
    • Best south east slopes of Chalonnaise – Bouzeron and Rully
    • Pouilly-Fuisse in Maconnais on the slopes of the hills produces good quality dry Chardonnay. The best Pouilly-Fuisse vineyards are being considered for Premier Cru status
57
Q

What are primary tasting notes for Beaujolais and Beaujolais Nouveau?

A

Light body, low tannin with red berry fruit and notes of kirsch, banana and cinnamon like spice coming from carbonic maceration

58
Q

Corton-Charlemagne Grand Cru?

A
  • Corton-Charlemagne Grand Cru:
    • concentrated mineral whites w rigid structure
    • on the western and south western slopes
    • some of the greatest white Burgundy
59
Q

In Appelation hierarchy AC Gevrey Chambertin is an example of a what?

A

Commune / Village wine

60
Q

What 4 components make up the soils of Burgundy?

A

Chalk, Calcareous clay, marl and limestone.

61
Q

What is the traditional training system used in Beaujolais?

A

Gobelet training.

Spur-pruned, head-trained.

Shoots are tied together to hold them up vertically.

62
Q

What are the 4 Grand Cru monopoles of Vosne-Romanée and who are they owned by?

A

Romanée-Conti, owned by Domaine de la Romanée-Conti

La Tâche, also owned by Domaine de la Romanée Conti

La Romanée, owned by Domaine du Comte Liger-Belair

La Grande Rue, owned by Domaine François Lamarche

63
Q

Chablis Grand Cru?

A
  • AOC Chablis Grand Cru (7 sites):
  • In one block on the north-eastern side of the town of Chablis
  • Set back from the Serein river (south-west exposure) on a relatively homogenous slope.
  • Planted:
    • Kimmeridgian soil – the chalk, clay with oyster fossils
    • Mid slope generally – better drainage and protection from frost
    • southerly aspect helps with ripening
    • sheltered from winds from the north by belt of trees
  • Wines have greater weight, concentration and ability to age than other Chablis
  • Needs bottle ageing (10 to 20 years)
  • Represent 1% of Chablis production
64
Q

Chardonnay accounts for how much vineyard area in Burgundy?

A

Nearly Half

65
Q

Is chaptalization legal for Grand Cru wines in Burgundy?

A

Yes

66
Q

White wine making in Burgundy? Explain the process and its variations.

A

The normal practices are:

Acidification or de-acidification is permitted – but deacidification is much more likely and would generally use Potassium bicarbonate

Chaptalisation is carried out if minimum alcohol won’t be met, max. +1.5-2% - and not above 12.5% abv potential alcohol

Sorting of the fruit to remove diseased or underripe fruit

Pressed as whole bunches (not destemmed) typically

Normally pressed immediately with no skin contact

Clarification:

For high quality it is done by sedimentation

Less expensive wines clarified using quicker methods such as flotation or centrifuging

Hyperoxidation – the deliberate oxidation of the unfermented must to make it less prone to oxygenation but it removes some of the more volatile components which contribute flavours to the final wine

Ambient yeast is normally used – but cultured yeast is used for larger volume regional wines

Fermentation:

Inexpensive/mid-priced wines

stainless steel/concrete vessels/large oak vats

temperature is mid-range to preserve primary flavours

mid-range also avoids banana flavours that sometimes occur from low temperature fermentation

then aged in same vessels or in older barrels

Expensive wines

Typically fermented and aged in barrel

Creamier and rounder style

Temperature can rise to 16-20 degrees in barrel

8-12 months in barrel with fine lees

Maturation - use of New oak

Regional level wines – see little new oak

Village level – 20-25% is common

Premier Cru – 30-50% is common

Grand Cru – 50% and above

228 litre Burgundy barrel is the standard

500-600 litre barrels are used by some producers

Stirring on lees (batonnage) may be carried out – reduces the reductive characters and adds creamier texture

MLF

Commonly go through malolactic fermentation

For fresher styles then MLF will be blocked

67
Q

From North to South name the 4 key villages in Cote de Nuits

A

Gevrey-Chambertin, Vougeot, Vosne-Romanee, Nuits saint-Georges GVVN

68
Q

What is the most widely planted grape in Maconnais?

A

Chardonnay

69
Q

Chablis - what are the winemaking inputs used at the Generic and Premie/Grand Cru levels?

A
  • Generic Chablis
    • Fermented and aged in Stainless steel
    • No oak is used
    • Celebrated for crisp, bright citrus and green apple flavours with high acidity
  • Premier/Grand Crus
    • Traditional style
      • Use of old oak to ferment and age the wines
      • Dauvissat/ Raveneau
    • Traditional style but with SOME new oak
      • William Fevre
    • Stainless steel or concrete
      • Jean-Marc Brocard
    • Imparting oak character to Chablis is controversial as many consider that Chablis should be about freshness and minerality
70
Q

Yield management is key in a marginal climate - what techniques used in Burgundy?

A
  • Yield management
    • Bud rubbing
      • removal of excess buds can be done very early in the season
      • but if you get any natural disaster then the yield may be significantly impacted
    • Green harvesting
      • Dropping green bunches later in the season before Veraison
      • Advantage is the yield is relatively better known
      • But it can unbalance the vine and produce larger berries/bunches on those remaining and hence lower the quality
71
Q

In Appelation hierarchy Appelation Bourgogne Rouge Controlee is an example of a what?

A

Regional wine

72
Q

5 main villages of the Cote Chalonnaise and the kinds of wine(s) they produce:

A

Rully - Red/White

Montagny - White

Givry - Red/White

Mercurey - Red/White

Bouzeron - Whites only from Aligoté

73
Q

Cold soaking is commonly used for Pinot Noir in Burgundy - explain the technique and what it is done for

A
  • Cold soaking (below 15 degrees, for 4 days min. and maybe sulphured to stop oxidation and prevent the primary ferment kicking off
    • Pinot Noir is low in anthocyanins
    • So cold soaking is carried out to extract colour
    • Plus it aids in picking up some more aromatics from the fruit
74
Q

Pinot Noir accounts for how much vineyard area in Burgundy?

A

Over a third

75
Q

What does the Cote de Beaune-Villages AOC cover?

A

Côtes de Beaune-Villages (●):

  • covers 10 of the Côtes de Beaune communes, but specifically excludes Aloxe-Corton, Beaune, Pommard, Volnay.
  • Only for RED wines
  • Useful if the commune appellation is not well- known (or is not well known for red wine), it enables producers to get some reflected glory from the inclusion of the name Beaune.
  • More importantly for négociants, it offer the opportunity for cross- commune blending, to create larger volumes/better overall balance
76
Q

What is the largest Grand Cru in Burgundy?

A

Corton

77
Q

Domain Dujac is producer located in:

A

Burgundy, Cote de Nuits

78
Q

Fermentation for red wine in Burgundy, what are the key practices and why are they used?

A
  • Fermentation
    • Small open topped fermenters are the norm
    • Two key practices
      • Pumping over – remontage
      • Punching down – pigeage
    • The key aims of these are:
      • Avoid formation of reductive sulphur flavours through lack of aeration
      • Avoid production of acetic acid
      • Assist colour, tannin and flavour extraction from the skins
      • Regulate temperature in the must
79
Q

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

A

Planted on limestone slopes of the Roche de Solutré with east and south-east facing aspects.

The slopes create somthing of an ‘amphitheatre’ effect, acting as natural suntraps helping produce some of the richest and ripest Chardonnays in Burgundy.

Ripe tropical and stone fruits often with toasty oak flavours

80
Q

Production from Maconnais?

A Premier Cru in Maconnais?

A

MACONNAIS – SPECIFIC DETAILS

  • Produces mainly white wines from Chardonnay
  • Chardonnay dominates plantings – greater than 90%
  • Inexpensive regional wines often labelled as Bourgogne AOC
  • Macon Rouge – made from Gamay, and some Pinot Noir as Bourgogne Rouge
  • Chardonnay – largely sold as Bourgogne Blanc (made by cooperatives mainly)
  • Final stages of finalising Premier Cru status for best villages like Pouilly-Fuisse
81
Q

Clos Saint-Denis is a __ Cru vineyard located in the commune of ___ in the Cote de ___.

2 examples of producers:

A
  • GRAND cru
  • Morey- Saint. Denis
  • Cote de Nuits
  • Domaine Dujac
  • Joseph Faiveley
82
Q

Meursault AOP may produce red and white wine.

True or False?

A

True

83
Q

What are the two key soil types of Cote d’Or?

A

Areas are approximately divided on soil types:

  • Calcareous and clay: white wine (Montrachet) – CC for Chardonnay
  • Limestone and marl: red wine (Chambertin) – LM for Pinot Noir
84
Q

Petit Chablis AOC?

A
  • AOC Petit Chablis
    • 2/3 of all Chablis production.
    • Usually from Portlandian soils
    • top of the slopes or gentle slopes
    • Light- to medium-bodied crisp wines, for early drinking.
    • They can be rather thin and austere
85
Q

What are the important factors in vineyard slope on the Cote d’Or?

A

Importance of vineyard/site slope:

  • exposure
  • drainage
  • soil depth
  • heat retention
  • & mineral content
  • Altitude:
  • Mid-slope ideal 250m (forms a sun trap) = most 1ers & grands crus.
  • Higher-> harsher climate & slow ripening.
  • Lower: alluvial soils with valley mists + frost.
86
Q

In Appelation hierarchy Appelation Beaune controlee is an example of a what?

A

Commune / Village wine

87
Q

Which communes in Cote Chalonnaise only produces white wine?

A

Montagny, Bouzeron

88
Q

What is the primary grape for the following appellations?

Les Clos

Meursault

Pommard

Volnay

Morgon

Bouzeron

Gevrey-Chambertin

Musigny

A

Les Clos: Chardonnay

Meursault: Chardonnay / Pinot Noir

Pommard: Pinot Noir

Volnay: Pinot Noir

Morgon: Gamay

Bouzeron: Aligoté

Gevrey-Chambertin: Pinot Noir

Musigny: Pinot Noir / Chardonnay

89
Q

Climate and weather of Burgundy?

A
  • Greatest vintage variation in France.
  • Cool continental with severe winters and short warm summers.
  • Major hazards: spring frost and summer hailstorms

Relatively low rainfall but can cause grey rot before harvest

90
Q

name the key AOC of Cote Chalonnaise and what they are known for?

A
  • Mercurey (85%● 15%●):
    • Predominantly Red wines
    • Responsible for 2 out of 3 bottles of Cote Chalonnaise Red
    • Largest producer of communal appellation wines
    • ~25% of vineyards are classified Premier Cru
  • Rully (32%● 68%●):
    • Mainly white wines
    • acidic, light whites, sparkling & red wines
    • over 25% Premier cru level
    • important producer of Cremant de Bourgogne
  • Givry (81%● 19%●):
    • Small appellation
    • mainly light easy reds
    • over 40% Premier Cru vineyards
  • Montagny (●): white wine ONLY
    • ~66% Premier Cru
  • Bouzeron (●): white wine
    • 100% Aligote grapes
    • Finest examples of varietal in Burgundy
91
Q

Which of the following is NOT a classic region/village for Chardonnay in Burgundy?

a) Chablis
b) Mâcon
c) Pouilly-Fuissé
d) Pommard

A

d) Pommard

92
Q

Which white wine from Burgundy does this description match?

  • Full bodied with tropical fruit, peach and melon, and some oak.
  • Identify 3 top producers:
A

Pouilly-Fuisse / Saint-Veran

Louis Latour

Chateau Fuissé

Louis Jadot

93
Q

Detail the various business units involved in wine production in Burgundy.

A
  • Domaines: own vineyards and make wine from them, sell under own label
  • Negociants: typically large businesses, buy grapes or wine, finish them and sell under their own label
  • Micro-negociants: smaller businesses buy grapes from very good to top quality vineyards, make the wines and sell under their own names
  • Cooperatives:
    • less important in Cote d’Or
    • predominant role in Chablis (La Chablisienne – 25%)
    • Maconnais (Cave de Lugny)
    • Lesser extent in Cote Chalonnaise
94
Q

What are the key details and AOCs of Maconnais?

A
  • Warm continental climate, limestone soils.
  • Large cooperatives
  • Predominantly WHITE wines
  • Produces some inexpensive wines – labelled Bourgogne AOC
  • In order of increasing quality:
  • Mâcon AOC
    • Mainly red wines, small amount of white
  • Mâcon-Villages or Mâcon + village name
    • (● WHITE ONLY)
    • 43 villages, important: Lugny & Chardonnay.
    • More ripeness & body vs. straight Mâcon
  • ONLY Named village appellation
    • Pouilly-Fuissé (●):
      • White only.
      • Sun trap location – Amphitheatre
      • Very ripe aromas paired with oak
  • Viré-Clessé, Saint-Véran (larger appellations)
  • Pouilly-Vinzelle, Pouilly-Loché (much smaller appellations)
95
Q

How do the soils and landscapes differ between Northern and Souther Beaujolais?

A

Northern: Granite soils, hilly landscape of the Monts de Beaujolais.

Southern: Mostly clay, some limestone and much flatter landscape.

96
Q

List the 5 regions of Burgundy from North to South

A

Chablis,

Cote d’Or (Cote de Nuits, Cote de Beaune),

Cote Chalonnaise,

Mâconnais,

Beaujoiais

97
Q

What is the climate of Cote d’Or, Cote Chalonnais, Macconais?

and what are the hazards?

A

Climate

  • Cool Continental – cold winters and warm summers
  • Relatively short summers means early ripening varietals – Pinot Noir & Chardonnay
  • 700mm of rainfall
  • The Cote d’Or is moderated by the Morvan hills which prevents weather from the west
  • The Maconnais is slightly warmer than Cote d’Or
  • Vintage variation is large due to the marginal and variable climate
  • The meso climate (individual site climate) is very important as well
    • The aspect – south facing is better for light interception
    • Altitude – to avoid the spring frost
    • Soils – lighter, shallow, tend to produce better concentration in the fruit
    • Slope – best fruit tends to be on mid slope where there is good drainage, shallower soils, less frost risk and better concentration of flavours
  • Growers take measures to maximise the ripeness of the fruit – as the climate is mild – and there is a risk of underripe tannins
  • Hail is a serious risk
    • Early hail – April – May, could mean loss of crop
    • Late hail – can mean fruit damage – and grey rot can set in
    • Hail netting is now allowed
    • Silver iodide can also be seeded into clouds to prevent it
    • It highly localised
  • Spring frost is a serious risk – as per Chablis notes above
  • Recent hotter seasons have caused some heat stress – and affected fruit quality
98
Q

What are main points of vinification in Chablis?

A
  • Vinification:
    • Key points
      • The cool climate means chaptalisation is regularly used to balance the high acidity of the wines
      • Malolactic fermentation is now common to lower the acidity and soften the wine
      • Lees contact may be used to enhance texture
      • The use of oak is not usual for generic Chablis
99
Q

What are processes carried out after ferment for red winemaking in Burgundy?

A
  • Post fermentation maceration
    • Can last 2-3 weeks for more concentrated and structured styles
    • The length of time depends on ripeness of the fruit and style of wine to be made
  • Pressing
    • By pneumatic or basket press
    • Free run is normally kept separate from pressings
    • Racked into oak barrels
  • Maturation
    • Less expensive – less than one year
    • Premium to super premium – 12 to 20 months
    • Portion of new oak varies but generally higher in Premier Cru and Grand Cru
    • Many varying opinions on new oak and oak maturation
  • MLF
    • Is normally spontaneous in Spring
  • Filtration
    • Less expensive wines are fined and lightly filtered
    • Many higher level wines may not be
100
Q

What is a barrique known as in Burgundy?

How many liters does it hold?

A

“Piéce”

228L

101
Q

The soils of Cote d’Or, Cote Chalonnaise and Maconnais

A

SOILS

  • Mainly composed of limestone and clay
  • Cote de Nuits
    • high levels of limestone in soil LM
    • best sites for Pinot Noir
  • Cote de Beaune
    • More clay in the soils and they are deeper CC
    • Best sites for Chardonnay
  • Chalonnaise and Maconnais have a mixture of limestone and clay
  • Depth of soil to bedrock:
    • Varies greatly, particularly down slope
    • Tend to be thin soils at the top of the slope – low vigour results
    • Deeper soils at the bottom of the slope – high vigour and less ripeness
102
Q

What are the two most famous villages in the Maconnais region?

A

Pouilly-Fuisse and Saint-Veran

103
Q

The classification system in Burgundy is based on four levels - explain th system and the relative volumes at the levels.

A
  • Four tier hierarchy of the ‘lieux-dits’ (named places)
    • Based on factors such as soil, aspect, microclimate
    • The hierarchy is:
      • Regional – Bourgogne AOC
      • Communal or village appellations – Mersault AOC
      • Premier Cru – (10%) Pommard 1er Cru Les Rugiens
      • Grand Cru (1%) – Richebourg Grand Cru
    • In volume terms:
      • Regional is 52%
      • Village and Premier Cru 47%
      • Grand Cru is 1%
104
Q

Chablis is a challenging viticultural area - what is used to mitigate these risks and hazards?

A
  • Viticulture
    • The northern marginal climate makes it challenging
    • Chardonnay is early budding and also early ripening
    • Spring frost risk is managed by
      • Smudge pots
        • Oil burning vessel with a stack
        • Creates a layer of smoke which helps to lock in heat
        • But are polluting and require labour to operate
      • Sprinklers
        • Sprinkler systems to put water onto the vines and stop the freezing of the buds
        • But are expensive and require maintenance
        • Used on premier Cru and Grand Cru vineyards
      • Pruning
        • Pruning late so that budburst is delayed
    • 41B rootstock is widely used (vinifera x berlandieri)
      • Tolerant of limestone with a high pH
    • 420A rootstock is also well used
      • Low vigour and tolerance to high pH soils
    • Double guyot (cane pruning)
      • Used because of having another arm if one is damaged by frost
    • Machine harvesting is widely used
      • Except where the vineyards are too steep
105
Q

The better soils in Beaujolais are?

A

Granite

106
Q

In Appelation hierarchy a wine that comes from the Chambertin Vineyard is an example of a what?

A

Grand Cru

D3 Condensed (27 decks)

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