Burgundy (Red)

Question 1

Classifications of Red Burgundy

Answer 1

• Bourgogne rouge - regional appellations produced from multiple villages and vineyards from around Burgundy and account for 51% of all wines produced in Burgundy
• Village - make up about 37% of all burgundy wines. Produced from grapes sourced from the 44 villages of burgundy
• Premier cru - “1 er” i.e. first growth, very good vineyards that make up about 10% of all vineyards in burgundy
• Grand Cru - best vineyards all from the cot d’or region that make up about 2% of all vineyards in burgundy receive this classification. Red burgundy’s typically need to be aged a minimum or 5-7 years

Question 2

Bourgogne Rouge

Answer 2

-Pinot Noir

T.N. - light, fresh and cherry is. A bit herby, earthy and savory

Pairing - mild cheese such as goat and creamy, but not too mature, seared tuna, chicken, lamb in an herb crust

Question 3

Marsannay Louis Latour

Answer 3

• Pinot noir
• Village in the Côte d’Or
• Aged 10-12 months in stainless steel vats

T.N. - intense bouquet of red cherry, strawberry, blueberry, black currant, silky palate with a distinct long gamely finish with good tannin

Pairing - roasted duck, lamb stew, red meats and mature cheeses

Question 4

Gevrey-Chambertin

Answer 4

• Pinot Noir
• Village in the Côte d’Or and home to 9 grand cru vineyards
• Aged 10-12 months in 20% new oak barrels
• Can be drunk young and have more fruit, but age well

T.N. - bright ruby colour, wile blackberry, light wood and slightly peppery finish with silky tannins

Pairing - rib steak, lamb, strong cheeses

Question 5

Pommard

Answer 5

• Only Pinot Noir
• Tend to be fuller and more tannic
• Typically aged in an assortment of oak barrels (30% new) for around 10 months before bottling

T.N. - deep red with mauve highlights, blackberry, gooseberry, cherry pit, ripe plum, round with ripe tannins. With age flavors of leather and chocolate

Pairing - game, grilled or roasted pork, braised beef, steak and stinky cheeses (epoisses)

Question 6

Volnay

Answer 6

• Pinot noir only
• Softer and lighter in style
• Lower alcohol content 10.5-11%

T.N. - light, aromatic, elegant, low tannin, delicate red/black fruits and rose

Pairing - duck, lamb, veal, grilled veggies, risotto, poultry

Question 7

Vosne-Romanee

Answer 7

• Pinot noir
• Village with 6 grand cru vineyards
• Some of the most lavishly expensive wines and arguably the greatest (Domaine de la Romanee Conti producer for ex)
• Typically aged 18 months in 50% new oak
• Needs time in the bottle to develop structure and fleshy texture

T.N. - often full-bodied and voluptuous. Dark red to garnet, ripe fruit over spices, cherries, preserved fruits and leather

Pairing - poultry, lean beef, roasted lamb, foie gras, intense cheese (epoisses)

Question 8

Nuits-Saint-Georges

Answer 8

• Pinot Noir
• Village known for solid, sturdy, rustic Pinot noir
• Its premier cru vineyard is Les Saint-Georges which is where it gets its name
• Typically aged 10-12 months in 20% new oak barrels

T.N. - rose, liquorice, black currant and pepper

Pairing - mature cheese (epoisses), grilled or roasted pork, braised beef, steak

Question 9

Beaujolais

Answer 9

• Gamay grape
• Typically not oak ages and released early

T.N. - deep bluish-red colors, refreshing acidity, low tannins, light to med bodied with aromas of red berries (raspberry, tart cherry, cranberry) mushroom and violet

Pairing - charcuterie (pates, terrines), mild cheeses (Brie), mushroom dishes, risotto, roasted white meats and light salads