C16 - Beaujolais (reviewed) Flashcards

1
Q

What is the climate in Beaujolais?

A

Moderate continental )Similar to Mâconnais)

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2
Q

Why is Beaujolais suited to Gamay?

A
  • Because Gamay buds and ripens early
  • Gamay can produce large yields resulting in lower quality wines (ifn not managed) so Granite soils which are less fertile make the best Gamay wines
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3
Q

What can happen if Gamay is not well managed?

A

It can produce large yields

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4
Q

What is the soil like in the best vineyards of Beaujolais?

A

Granite-based with low levels of nutrients

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5
Q

Describe the the traditional method of pruning in Beaujolais?

A
  • Gobelet
  • The vines are pruned to spurs around the head Shoots are tied together to hold them vertically
  • Some are are tying the shoots of their vines to a trellis to allow for mechanisation
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6
Q

What is the flavour profile of Gamay in Beaujolais?

A
  • Medium tannin
  • Medium body
  • Fragrant aromas of raspberry and cherry
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7
Q

What are the different appellations of Beaujolais?

A

there are three types from bottom to top:

  • East and south of the region - Beaujolais - produced in the alluvial plain of the river Saône
  • To the north and the west on therolling hills with granite soils
    • Beaujolais Villages (39 villages)
    • Beaujolais Crus (10 Crus)
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8
Q

What is the key process in making Beaujolais?

A

Carbonic Maceration/Semi-carbonic Maceration

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9
Q

Describe Beaujolais Nouveau

A
  • Location: made in the plains of the Saône
  • Wine:
    • made for early drinking
    • Red berry fruit, kirsch, banana and cinnamon-like spice Light body Light tannin
  • Law:
    • Released the third Thursday in November after the vintage, sold until 31st of August the year after the vintage
    • Must be Beaujolais or Beaujolais Village (Cannot be Beaujolais Crus)
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10
Q

Why do individual village names rarely appear on Beaujolais Villages wine bottles?

A

Beaujolais Villages wines are usually blends from several villages

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11
Q

What are the four Beaujolais villages with the greatest production? from north to south?

A
  • Moulin-à-Vent - most structured & capable of improving with ageing
  • Fleurie - lightest, most perfumed styles
  • Morgon - most structured & capable of improving with ageing
  • Brouilly - lightest, most perfumed styles
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12
Q

What kind of fermentation do many of the wines of Beaujolais villages and beaujolais crus undergo?

A

Crushed-fruit fermentation

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13
Q

What kind of vessel is used when Beaujolais is oak aged?

A

Large vats rather than casks, because the wines rarely show flavours of new oak

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14
Q

How may Beaujolais producers achieve brighter fruit aromas?

A

Semi-carbonic maceration or a small proportion of whole bunches

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