Chapter 15 - Burgundy

Question 1

Basic characteristics of climate and grape growing in Burgundy

Answer 1

• Wide climate ranges (cool continental to moderate continental)
• Pinot Noir susceptible to grey rot, especially in wet seasons
• Spring frosts (Chablis), summer hailstorms as further risks
• Exact location of vineyard determines quality (bottom of slope for village cru, mid-slot for grand cru)
• Small geological faults and gradual erosion change soil types significantly over time

Question 2

Grape variety in Burgundy

Answer 2

• Pinot Noir: 1/3 of area, red fruit flavours in youth that evolve into flavours of earth, game and mushroom
• High acidity, low to medium levels of tannins
• Whole bunches most important winemaking technique
• 16-18 months’ barrel ageing is normal
• Chardonnay: 1/2 of area. Lean, steely, high-acid wines of Chablis via complex, expressive wines of Côte d’Or to ull-bodied, riper-fruitied wines of Mâcon
• Barrel fermentation, barrel ageing (6-9 months). Premium winemaking techniques
• Other varieties: Aligoté white grape that produces neutral wines with high acidity, but these days rare

Question 3

Regional appellations: Chablis

Answer 3

• From northernmost part of Burgundy
• Some of the lesser vineyards marked Petit Chablis
• Frost major problems
• Only Chardonnay allowed
• Petit Chablis/Chablis: green fruit, high acidity. flatter land
• Chablis Premier Cru and Grand Cru: more hillside with better aspect. Riper, more concentrated fruit

Question 4

Regional appellations: Côte d’Or

Answer 4

• Fullest-bodied Pinot Noirs from Côte de Nuits
• Fruitier style from Côte de Beaune (more well-known for Chardonnay)
• All red grands cru except one come from Côte de Nuits (the other way round for white wine)
• Key villages in Côte d’Or: Gevery-Chambertin (Chambertin, Chambertin Clos de Bèze), Vougeot (Clos de Vougeot), Vosne-Romanée (Romanée-Conti, La Tâche, La Romanée), Nuits-Saint-Georges
• Côte de Beaune: Aloxe-Corton (Corton-Charlemagne), Beaune, Pommard, Volnay, Meursault, Puligny-Montrachet, Chassagne-Montrachet
• ## Côte de Nuits-Village: red or wine. Côte de Beaune#Villages must be red

Question 5

Basics about Burgundy appellations

Answer 5

• Bourgogne Rouge and Bourgogne Blanc as the most basic appellations
• More restricted appellations: Bourgogne Hautes Côtes de Nuits, Bourgogne Hautes Côtes de Beaune, Bourgogne Côte Chalonnaise, Mâcon/Mâcon Village
• Commune appellations: e.g. Gevrey-Chambertin
• Premier Cru, Grand Cru: Monopole if they belong to just one owner, 600 premier crus. 33 Grand Crus in Côte d’Or and one Grand Cru in Chablis

Question 6

Regional appellations: Côte Chalonnaise

Answer 6

• Higher altitude, harvest and ripening less reliable
• Village appellations: Rully (more white than red, also sparkling wine), Mercurey (highest reputation), Givry (smallest village, good red wines), Montagny (only white wines). Have Premier Cru vineyards, but no grand cru
• Bourgogne Côte Chalonnaise: applies as a regional appellation

Question 7

Regional appellations: Mâconnais

Answer 7

• Chardonnay, most reds from Gamay, but Pinot Noir also used
• Mâcon: regional appellation. Whites show fresh apple, citrus fruit, medium acidity, medium to full body. Reds: light and fruity, made for early drinking
• Mâcon Villages: Lugny, tend to have more ripeness, body and character
• Poully-Fuissê and Saint-Véran: notes of tropical and stone fruits, matured in barrel. Some of the richest and ripest Chardonnay, often complemented by toasty oak flavours