Burgundy - Red Wines

Question 1

What is the overall climate of Burgundy

Answer 1

Cool continental in Chablis to Moderate continental further south.

Question 2

What are the Regional appellations of Burgundy? (7)

Answer 2

Bourgogne Rouge
Bourgogne Blanc

Bourgogne Hautes Cotes de Nuits
Bourgogne Hautes Cotes de Beaune
Bourgogne Cotes Chalonaise 
Macon
Macon Villages

Question 3

What are the characteristics of Bourgogne wines?

Answer 3

Light bodied, primary fruit flavours

Question 4

What are the Commune/Village appellations on the Cote de Nuits? (4)

Answer 4

Gevry-Chambertin, Vougeot, Vosne Romanee and Nuits-St Georges

Question 5

What are the Commune/Village appellations on the Cote de Beaune?

Answer 5

Aloxe-Corton, Beaune, Pommard, Volnay, Meursalt, Puligny-Montrachet, Chassagne-Montrachet

Question 6

Explain why Bourgogne Hautes Cotes de Nuits and Bourgogne Hautes Cotes de Beaune are only regional appellations

Answer 6

They are more exposed sites to the West of Village sites and higher altitude. As such, wines are lighter in body and less concentrated.

Question 7

Are wines labelled Cotes de Nuits-Villages red or white?

Answer 7

Red or White. (They are wines that are on the Cote de Nuits but do not qualify for one of the more famous village appellations)

Question 8

Are wines labelled Cotes de Beaune-Villages red or white?

Answer 8

Red only

Question 9

What are reds primarily made out of in the Maconnais?

Answer 9

Gamay (Pinot Noir is still grown)

Question 10

Are wines labelled Macon red or white?

Answer 10

They can be both

Question 11

Can red wines be labelled Macon-Villages?

Answer 11

No

Question 12

Which two Village appellations from the Cote Chalonnaise are known for quality red?

Answer 12

Mercurey (best) and Givry

Question 13

What grapes can be used to make regional Bourgogne Cote Chalonnaise Rouge?

Answer 13

Pinot Noir only

Question 14

Which two Villages on the Cotes de Beaune do not produce red wines?

Answer 14

Pommard and Volnay

Question 15

Pinot Noir accounts for how much total vineyard area in Burgundy?

Answer 15

Just over a third

Question 16

Flavours of Red Burgundy?

Answer 16

Red fruit in youth

Maturity brings earth, game and mushroom

Question 17

What levels of acid and tannin does Burgundy Pinot tend to have?

Answer 17

High Acid

Low to Medium Tannin

Question 18

What will best Red Burgundy be aged in?

Answer 18

New oak

Question 19

What winemaking process is increasingly popular for Red Burg?

Answer 19

The use of whole bunches

Question 20

Can wines made from the fruit of various Grand Cru or Premier Cru sites still be labelled as such?

Answer 20

Yes.

Cru wines made from the fruit of a single vineyard will put vineyard name under Cru title

Question 21

Cote d’Or runs along the Eastern edge of what? what does this provide to vineyards?

Answer 21

Central Massif.

South-East or East facing aspect and shelter from westerly winds.

Question 22

Red wines are produced in Rully. Where is Rully and what are they best known for producing?

Answer 22

Cote Chalonnaise.

Sparkling wine

Question 23

What are the main natural hazards in Burgundy? (3)

Answer 23

Rain - which can disrupt flowering and dilute fruit at harvest. Pinot is also very susceptible to grey rot.
Spring Frost - Hillside planting is best
Summer hail storms

Question 24

What is the Burgundian appellation hierarchy based on?

Answer 24

Quality of vineyard sites

Question 25

Why might a wine be declassified from a superior appellation?

Answer 25

Excessive yields or
reputation-conscious producer may want to preserve the reputation of superior appellation by not including lower-quality wines.

Question 26

What are the budding/ripening habits of Pinot Noir?

Answer 26

Early budding, early ripening

Question 27

What is one result of Pinot Noir having been around for a long time?

Answer 27

Many clones

Question 28

What is tricky to extract from Pinot Noir skins? What must you be careful of when extracting these things in the winery?

Answer 28

Colour and Tannin

Careful of not overworking the juice as to preserve elegance and primary flavours

Question 29

Intense and complex, with styles ranging from almost floral to tannic and spicy describes wines from…

Answer 29

Cote d’Or

Question 30

What flavours may develop in underripe Pinot Noir?

Answer 30

Cabbage and wet leaves

Question 31

Is pre-fermentation maceration typical in the production of Pinot Noir?

Answer 31

Yes

Question 32

When whole bunches are used in production, what process leads to the gradual crushing of grapes?

Answer 32

Punch down operations

Question 33

What flavours are enhanced by whole bunch use in Pinot Noir?

Answer 33

Red fruit and floral notes

Question 34

What temperature is Pinot Noir commonly fermented at when making age-worthy examples? What is the aim?

Answer 34

30*C and above

Extraction of colour, flavour and tannin

Question 35

It is common for premium Pinot Noir to be aged in oak for how long?

Answer 35

12-24 months

Question 36

What kind of barrels are used for maturing Pinot Noir? Why?

Answer 36

Second or third use barrels

As to not overpower delicate floral and fruit characteristics

Question 37

What is Pinot Noir usually blended with?

Answer 37

Itself from other plots or from parcels that have undergone different winemaking processes (consistency and/or complexity)