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WSET® Level 4 D3 Wines of the World > D3 - Burgundy > Flashcards

D3 - Burgundy Flashcards

Examines the region, grapes, method of production, and styles of Burgundy.

1
Q

What is the river that runs through Chablis?

A

River Serein

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2
Q

What is the climate of Chablis?

A

Continental

Cold winters and warm summers.

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3
Q

Why is there considerable vintage variation in Chablis?

A
  1. Cool northern location;
  2. Uncertainty about ripening due to that cool northern location.

Thankfully Chardonnay is an early ripening grape, which is an advantage.

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4
Q

What is the average annual rainfall of Chablis?

A

670mm per year

Spread throughout the year.

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5
Q

Because rain falls throughout the year in Chablis, what threats does that pose?

A
  1. Increased risk of fungal disease due to moist environment;
  2. Increases threat of rot if it rains in the period leading to harvest.
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6
Q

Name 2 weather conditions Chablis is vulnerable to during the spring and growing season.

A
  1. Frosts (spring);
  2. Hail (growing season).

These also contribute to vintage variation, but more so via crop size.

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7
Q

What are the soils of Chablis?

A
  • Limestone and clay;
  • Considerable amount of fossilized seashells known as Kimmeridgian soil.
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8
Q

What are the options in Chablis to manage spring frosts?

A
  1. Smudge pots (but these require labor and cause air pollution);
  2. Sprinklers/aspersion (installation and maintenance costs mean they’re realistic only for well-funded companies);
  3. Pruning choices (later pruning promotes later bud burst, reducing the chance of damage to new buds).
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9
Q

What are the 2 rootstocks widely used in Chablis?

Why?

A
  • 41B (vinifera x berlandieri) – highly tolerant of limestone soils with a high pH;
  • 420A (riparia x berlandieri) – low vigor and tolerant to high pH soils.
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10
Q

Why is double Guyot replacement cane training system typical in Chablis?

A

If one cane fails, the other one may survive frost.

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11
Q

Much of Chablis today is harvested by hand or by machine?

A

Machine, though Grand Cru vineyards are too steep for mechanization and are generally picked by hand.

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12
Q

What are the soils of Petit Chablis?

A

Predominantly Portlandian (hard limestone, less clay).

Petit Chablis vineyards are typically higher and cooler than Chablis.

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13
Q

The vineyards of Petit Chablis and Chablis are predominantly on what kind of landscape?

A

Flat land or on gentle slopes, with many north-facing sites (though aspects vary).

This leads to light bodied wines with notable high acidity, light to medium intensity, and green apple and lemon fruit flavors.

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14
Q
  • How many Premier Crus are there in Chablis?
  • What is the predominant soil type and aspect of these Premier Crus?
A
  • 40;
  • Kimmeridgian soil on south and southeast-facing slopes.
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15
Q

How many Grand Crus are in Chablis?

A

There is one single grand cru with seven named climats.

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16
Q

What is the aspect of Chablis Grand Cru?

A

Southwest

It’s on the right bank of the River Serein.

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17
Q

What is the soil of Chablis Grand Cru?

A

Kimmeridgian

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18
Q

What factors contribute to the higher quality of Chablis Grand Cru?

A
  1. South-facing vineyards get better light interception and are better protected from frost;
  2. Vineyards are sited mid-slope which promotes ripening, leading to greater concentration;
  3. Mixture of crumbly marl + high clay content means good balance of water retention and good drainage;
  4. The climats benefit from a belt of trees at the top of the hill which shelter them from cold northerly winds.
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19
Q

Is chaptalisation allowed in Chablis?

A

Yes, and it is regularly used up to the legal limit in all but the warmest years.

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20
Q

In what vessels is most Chablis typically fermented and stored?

A

Stainless steel and/or concrete.

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21
Q

Is malolactic conversion common in most Chablis?

A

Yes - it softens the acidity.

Plus, lees contact enhances texture.

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22
Q

On which style(s) of Chablis would you most likely find occasional oak influence?

A

Premier Cru and Grand Cru; rarely on generic Chablis.

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23
Q

Name the maximum yields for:

  1. Petit Chablis AOC
  2. Chablis AOC
  3. Chablis Premier Cru AOC
  4. Chablis Grand Cru AOC
A
  1. Petit Chablis AOC – 60 hL/ha
  2. Chablis AOC – 60 hL/ha
  3. Chablis Premier Cru AOC – 58 hL/ha
  4. Chablis Grand Cru AOC – 54 hL/ha
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24
Q

One quarter of all Chablis is vinified by this co-operative.

A

La Chablisienne

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25
Q

Name 2 associations of wine producers in Chablis and their aims.

A
  1. Le Syndicat de Défense de l’Appellation de Chablis – aims of combating fraud and addressing environmental issues;
  2. L’Union des Grands Crus de Chablis – promotes the quality of Chablis Grand Cru (it’s limited to those who own grand cru sites).
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26
Q

What is the general climate for the Côte d’Or, Côte Chalonnaise and Mâconnais?

A

Moderate continental

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27
Q

How is the climate of Mâconnais slightly different from the Côte d’Or?

A

Mâconnais is slightly drier and warmer.

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28
Q

What is the average annual rainfall of the Côte d’Or, Côte Chalonnaise and Mâconnais?

A

700mm per year

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29
Q

What is the name of the hills to the west of Côte d’Or that provide protection from rainfall?

A

Morvan

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30
Q

List 4 factors that influence the potential quality of individual sites in Burgundy.

A
  1. Aspect;
  2. Elevation;
  3. Degree of slope;
  4. Soils.

Aspect and elevation are considered the most critical in determining style and quality.

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31
Q

Why is frost a particularly acute risk in Burgundy?

A

Both Chardonnay and Pinot Noir are early budding varieties.

The frost issue is further exacerbated by recent warmer than usual winters that encourage earlier growth, making the vines more vulnerable to frost.

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32
Q

Discuss how hail is a problem throughout the growing season in Burgundy.

A
  • The damage to the early growth of the vine in April-May can lead to reduced yields and, in extreme cases, a total loss of crop;
  • Hail later in the season will lead to fruit damage, particularly to exposed grapes.

Limited use of anti-hail netting has been permitted from June 2018.

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33
Q

Discuss how rain can be an issue in Burgundy if it falls at the wrong time.

A
  • Early in growing cycle it can disrupt flowering and fruit set, lowering yields and leading to uneven ripening;
  • Extended periods of rain during the growing season increase threat of fungal diseases;
  • Too much rain just before harvest can lead to dilution (uptake of water by the grapevine) and increase the chance of rot.
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34
Q

Since irrigation is not permitted in Burgundy, what are the effects seen in vineyards during hot, dry summers?

A

Drought stress causes berries to shrivel because vines have shut down, causing a halt in ripening.

Vineyards with higher clay content fare better with water stress, thanks to their water-retaining capabilities.

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35
Q

What is the elevation range in Côte d’Or?

A

200-400m asl

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36
Q

Describe the general aspect of the Côte d’Or.

A

The main ridge of the Côte d’Or is basically east-facing but there are a range of aspects across its vineyards, many of which have a more south-east or even southerly aspect.

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37
Q

Select the correct answer.

The best sites in Burgundy are situated where?

a. Low-lying plain
b. Mid-slope
c. Top of the slope

A

b. Mid-slope

Vineyards planted mid-slope benefit from well-draining shallow soils, good sunlight interception, better frost protection, and better ripening potential due to their central position.

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38
Q

What are the challenges for vineyards planted at the very top of the slope in Burgundy?

A
  • Very poor, thin soil;
  • Exposure to cooling winds.
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39
Q

What is the challenge for vineyards planted at the bottom of the slope in Burgundy?

A

Frost vulnerability

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40
Q
  • Some of the coolest sites in Burgundy are planted to what grape variety?
  • What style of wine are these grapes typically used for?
A
  • Aligoté;
  • Crémant de Bourgogne.
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41
Q

Some of the best southeast-facing slopes in the Côte Chalonnaise are found in which two AOCs?

A
  1. Bouzeron;
  2. Rully.
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42
Q

The soils in Côte de Nuits are dominated by what?

A

Limestone

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43
Q

The soils in Côte de Beaune are dominated by what?

A

More clay, plus the soils are deeper here.

44
Q

What factors contribute to grapes achieving LESS ripeness at the bottom of the slopes in Burgundy?

A
  • Drainage is poorer;
  • Soil is deeper with more clay resulting in greater fertility which leads to more vigor, which leads to an increased danger of shading.
45
Q

Chardonnay is prone to what maladies?

A
  1. Grey rot;
  2. Powdery mildew;
  3. Millerandage;
  4. Grapevine yellows.

Reminder: grapevine yellows is a group of diseases caused by a type of bacteria (flavescence dorée is Europe’s most common type), and millerandage is a condition of the grape bunch in which there is a high proportion of seedless grapes caused by cold, wet, windy weather at fruit set.

46
Q

Pinot Noir is prone to what maladies?

A
  1. Millerandage;
  2. Downy and powdery mildew;
  3. Botrytis bunch rot;
  4. Fan leaf and leaf roll viruses.
47
Q

What typical characteristics does Pinot Noir from Burgundy display?

A
  • Strawberry, raspberry and red cherry flavors;
  • Some light, oak-derived flavors (smoke, clove);
  • Low to medium tannins (grand cru wines can have medium+ tannins);
  • Medium alcohol;
  • High acidity;
  • Earth, game and mushroom notes develop with bottle age.
48
Q

What are the vine training systems found in Burgundy?

A
  1. Cordon de Royat - limits vigor (and yields), and the high proportion of old wood can harbor disease;
  2. Guyot;
  3. Poussard-Guyot.
49
Q

What are the pros and cons of Poussard-Guyot vine training (commonly found in Burgundy)?

A

Pros:

  • Maintains the same sap route year over year with pruning wounds only on the upper part of the cordon;
  • This reduces the number of pruning wounds, thereby reducing the incidence of Esca and other trunk diseases;
  • Aids canopy management during the growing season.

Cons:

  • Requires skilled vineyard workers
50
Q

What is the typical planting density in Burgundy?

A

8,000-10,000 vines per ha

51
Q

Why is higher density planting in Burgundy thought to lead to better quality fruit?

A

Many believe it encourages root competition which leads to better quality fruit*.

*that is to say, smaller berries with higher flavor intensity

52
Q

Name two ways Burgundy growers can manage and reduce yields.

A
  1. Debudding, usually before flowering;
  2. Green harvesting, usually in the latter part of the growing season.
53
Q

In Burgundy, what are the pros and cons of debudding?

A
  • Pros: Promotes good balance in the vine;
  • Cons: By reducing potential yield so early in the season, any damage (hail, frost, fungal disease) can have a drastic effect on yield.
54
Q

In Burgundy, what are the pros and cons of green harvesting in the latter part of the season?

A

Pros:

  • Allows growers to assess the size, shape and position of bunches before they decide to sacrifice any;
  • Made relatively late in the season, this allows growers to take into account unpredictable weather events (especially hail) before taking action;

Cons:

  • Can lead to changes in vine development through compensation via excessive growth in the remaining bunches and a resultant dilution in the grapes.
55
Q

What are the maximum yields for Chardonnay and Pinot Noir in Burgundy’s regional appellations?

A
  • Chardonnay – 75 hL/ha
  • Pinot Noir – 69 hL/ha
56
Q

What are the maximum yields for Chardonnay and Pinot Noir in Burgundy’s village appellations?

A
  • Chardonnay – 45-47 hL/ha
  • Pinot Noir – 40-45 hL/ha
57
Q

What are the maximum yields for Chardonnay and Pinot Noir in some of Burgundy’s grand cru appellations?

A
  • Chardonnay – 40 hL/ha;
  • Pinot Noir – 35 hL/ha.
58
Q

What is the maximum enrichment (chaptalisation) allowed in Burgundy?

A

+1.5-2%

59
Q

Describe the general, sequential steps of creating a quality WHITE wine in Burgundy from harvest to maturation.

A
  • Hand harvested;
  • Sorted to remove undesirable bunches;
  • Whole-bunch pressed (typically) as stems aid drainage of must (Chardonnay is usually pressed immediately);
  • Clarified by sedimentation;
  • Some practice hyperoxidation so the wine is less prone to oxidation;
  • Ambient yeasts to encourage terroir expression;
  • Fermentation and aging 8-12 mos in barrel on the fine lees;
  • Some new oak depending on region/village/cru.
60
Q

For inexpensive to mid-priced WHITE Burgundy wines, in what vessel and at what temperature are they typically fermented?

In what vessel are they typically aged?

A
  • Fermented in stainless steel or concrete vessels;
  • Fermentation temps 16–18°C (61–64°F) to preserve primary fruit (and avoid banana flavors of cooler temperature fermentation);
  • Wines aged in the same or in older barrels.
61
Q

For more expensive WHITE Burgundy wines, to what temperature can fermentation typically rise?

A

20°C (68°F)

62
Q

In Burgundy, what percentage of new oak will the following WHITE wines usually see?

  1. Regional wines
  2. Village wines
  3. Premier Cru
  4. Grand Cru
A
  1. Regional wines – little new oak
  2. Village wines – 20-25%
  3. Premier Cru – 30-50%
  4. Grand Cru – 50% or more
63
Q

What is the name and size of the standard oak barrel in Burgundy?

A
  • Pièce;
  • 228L.
64
Q

What effects is bâtonnage thought to have on white Burgundy wine?

A
  • Reduce any reductive flavors;
  • Add creamier texture.
65
Q

Describe the general, sequential steps of creating a quality RED wine in Burgundy from sorting to maturation.

A
  • Sorting common;
  • Whole-bunch or destemmed;
  • Cold soaked for a few hours to maximize color extraction;
  • Ambient yeasts;
  • Fermentation in small open-top vessels to facilitate pumping over and punching down;
  • Post-fermentation maceration (a few days to 2-3 weeks);
  • Pressed;
  • Racked into oak for 12-20 mos maturation;
  • Spontaneous malo.
66
Q

Who was the Burgundy winemaker who favored destemmed fruit?

A

Henri Jayer

67
Q

In Burgundy, what are the potential pros and cons of using whole bunches in fermentation of Pinot Noir?

A

Pros:

  • Some winemakers say whole bunches aid aeration of the must;
  • Stems can add perfume, freshness and fine tannins to the wine;

Cons:

  • If stems are unripe, green/astringent tannins can be extracted resulting in lower acidity.
68
Q

Why is it important for the cap on Pinot Noir to be regularly broken up during fermentation?

A
  • To introduce oxygen (important for yeast metabolism);
  • Avoid reduction;
  • Avoid production of reductive sulfur compounds (which Pinot Noir is prone to);
  • Avoid production of acetic acid;
  • To extract color, tannin, and flavor from the skins;
  • To regulate must temperature (which can reach 30°C/86°F).
69
Q

In Burgundy, are free run and press wine often kept separate until bottling or are they always immediately blended together?

A

Often kept separate; they MAY be blended back together before bottling.

70
Q

What is the 4-tier hierarchy of vineyard classification in the Côte d’Or?

A
  1. Regional/generic appellations;
  2. Communal/village appellations;
  3. Premier Cru;
  4. Grand Cru.

By volume, Grand Cru produces just 1%.

71
Q

How many grand crus are there across Burgundy?

A

33

72
Q

Why are the generic appellations like Hautes Côtes de Beaune and Hautes Côtes de Nuits less concentrated and structured?

A

In the case of Hautes Côtes de Beaune and Hautes Côtes de Nuits, these are slightly higher in elevation and the lack of protection from cold winds or bad weather combined with poorer sunlight interception and richer soils (which encourage vine vigor) means the grapes can struggle to ripen in cooler vintages.

73
Q

In Burgundy, what environmental factors contribute to mid-slope vineyards producing wine with great concentration, balance, and length?

A
  • Poor but adequate shallow soils with good drainage;
  • Protection from prevailing weather systems;
  • Good sunlight interception.
74
Q

Name 6 of the most important villages in the Côte de Nuits from north to south.

A
  1. Gevrey-Chambertin AOC;
  2. Morey-Saint-Denis AOC;
  3. Chambolle-Musigny AOC;
  4. Vougeot AOC;
  5. Vosne-Romanée AOC;
  6. Nuits-Saint-Georges AOC.
75
Q

Name 2 Grand Crus in Gevrey-Chambertin AOC.

A
  1. Charmes-Chambertin AOC;
  2. Chambertin Clos de Bèze AOC.
76
Q

Name 2 Grand Crus in Morey-Saint-Denis AOC.

A
  1. Clos de Tart AOC;
  2. Clos de la Roche AOC.
77
Q

Name 2 Grand Crus in Chambolle-Musigny AOC.

A
  1. Bonnes Mares AOC;
  2. Musigny AOC.
78
Q

What is the Grand Cru of Vougeot AOC?

A

Clos de Vougeot AOC

79
Q

Name 2 Grand Crus of Vosne-Romanée AOC.

A
  1. La Tâche AOC;
  2. Romanée-Conti AOC.
80
Q

Name two Premier Crus of Nuits-Saint-Georges AOC.

A
  1. Les Vaucrains;
  2. Les Saint-Georges.

There are NO grand crus in Nuits-Saint-Georges.

81
Q

Which two villages in the Côte de Nuits produce red wines ONLY?

A
  1. Gevrey-Chambertin AOC;
  2. Vosne-Romanée AOC.

In Chambolle-Musigny, village wines are red only but whites can be produced at Premier and Grand Cru levels.

82
Q

Name two villages in the Côte de Nuits that produce more accessibly-priced wines than the 6 most important appellations.

A
  1. Marsannay;
  2. Fixin.
83
Q

Name 10 of the most important villages in the Côte de Beaune from north to south.

A
  1. Aloxe-Corton AOC;
  2. Pernand-Vergelesses AOC;
  3. Ladoix-Serrigny AOC;
  4. Beaune AOC;
  5. Pommard AOC;
  6. Volnay AOC;
  7. Meursault AOC;
  8. Puligny-Montrachet AOC;
  9. Chassagne-Montrachet AOC;
  10. Saint-Aubin AOC.

The first three AOCs are clustered around the hill of Corton.

84
Q

Name 2 leading Premier Crus in Beaune AOC.

A
  1. Le Clos des Mouches;
  2. Les Grèves.
85
Q

Name 2 prestigious Premier Crus of Pommard AOC.

A
  1. Les Rugiens;
  2. Clos des Épeneaux.
86
Q

Name 2 important Premier Crus of Volnay AOC.

A
  1. Clos des Chênes;
  2. Les Caillerets.
87
Q

Name 2 important Premier Crus of Meursault AOC.

A
  1. Perrières;
  2. Genevrières.
88
Q

Name 2 Grand Crus that are shared between Puligny-Montrachet and Chassagne-Montrachet.

A
  1. (Le) Montrachet;
  2. Bâtard-Montrachet.

The Puligny side of the Grand Cru Montrachet is known as Montrachet, while the Chassagne side of Montrachet is known as Le Montrachet.

89
Q

Name 2 important Premier Crus of Saint-Aubin AOC.

A
  1. Sur le Sentier du Clou;
  2. En Remilly.
90
Q

Name 3 sought-after villages that make more accessibly-priced wines in Côte de Beaune.

A
  1. St. Romain AOC;
  2. Auxey-Duresses AOC;
  3. Santenay AOC.
91
Q

In Côte Chalonnaise, which is more produced: red or white wine?

A

Red wine

92
Q

Name the 5 villages of Côte Chalonnaise from north to south.

A
  1. Bouzeron AOC;
  2. Rully AOC;
  3. Mercurey AOC;
  4. Givry AOC;
  5. Montagny AOC.
93
Q

Wines from Bouzeron AOC must be 100% this grape variety.

A

Aligoté

94
Q

Besides Bouzeron, which village in Côte Chalonnaise produces only white wines?

A

Montagny AOC

95
Q

List in approximate order of quality (rising in quality and decreasing in size) the wines of the Mâconnais.

A
  1. Mâcon AOC;
  2. Mâcon-Villages
  3. Mâcon + named village;
  4. Named village appellations, e.g. Pouilly-Fuissé AOC, Saint-Véran AOC.
96
Q

In 2020, how many climats were awarded Premier Cru status in Pouilly-Fuissé?

A

22

97
Q

Name 5 well-known and well-regarded négociants who date back to the nineteenth century.

A
  1. Albert Bichot;
  2. Joseph Drouhin;
  3. Faiveley;
  4. Louis Jadot;
  5. Bouchard Père et Fils.
98
Q

Some domaines in Burgundy also act as négociants (e.g. Dujac).

How can you tell on the label if it’s a domaine bottling or their négociant bottling?

A

In the case of Dujac:

  • Domaine bottlings will read Domaine Dujac;
  • Négoce bottlings will read Dujac Fils et Père.

The name might also just be a name, but the important thing to note is that a négoce bottling will NOT have the word ‘Domaine’ on it.

99
Q

What are the five different types of business organizations found in Burgundy?

A
  1. Growers;
  2. Domaines;
  3. Négociants;
  4. Micro-négociants;
  5. Co-operatives.
100
Q

Define what a grower is in Burgundy.

A

Businesses that have vineyard holdings and sell their grapes or unfinished wines to négociants.

101
Q

Define what a domaine is in Burgundy.

A

A business that owns vineyard(s) and makes wine from them which they sell under their own domaine label.

102
Q

Define what a négociant is in Burgundy.

A

Typically it’s a large business that buys grapes and/or wines, finishes them, and bottle them for sale under their own name.

103
Q

Define what a micro-négociant is in Burgundy.

A

A smaller business that buys grapes from very good to top quality vineyards, makes the wines and sells them under their own name (e.g. Benjamin Leroux).

104
Q

In which Burgundy regions do co-operatives play an important/predominant role?

A

More prominent in Chablis and Mâconnais, and to a lesser extent Côte Chalonnaise.

105
Q

Mâcon AOC predominantly makes what color wines?

A
  • Predominantly white wines;
  • A small amount of red and rosé are also made.
106
Q

Most Mâcon plus certain named villages make white wines only, but there are a few that make rosé and red in addition to white wines.

Name 1 Mâcon plus certain named village that makes white, rosé, and red wines.

A

Mâcon-Lugny

WSET® Level 4 D3 Wines of the World (47 decks)

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