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WSET Diploma > D3 France: Burgundy > Flashcards

D3 France: Burgundy Flashcards

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1
Q

When did Burgundies grape growing history begin?

A

Roman times.

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2
Q

When did vineyards begin to be divided into individually named plots known as climats.

A

period of the great monasteries in 100 CE onwards.

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3
Q

What is the name of the river in the Chablis wine region?

A

Serein

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4
Q

Why did Chablis experience of boom in the early 19th century?

A

Because of its relative proximity to Paris.

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5
Q

Why did the plantings in Chablis shrink in the middle of 19th century?

A
  • Phylloxera
  • Powdery mildew
  • Building of the Paris-Lyon-Marseille railway. Chablis couldn’t compete with cheaper wines from south of France.
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6
Q

What led to the further shrinking of the vineyards in Chablis in the 20th century?

A
  • Rural the population after World War I.

- The devastating frost of 1945.

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7
Q

What is the climate in Chablis?

A

Continental. Cold winters and warm summers.

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8
Q

What is the average rainfall in Chablis? When does the rain fall?

A
  • 670 mm.
  • Spread throughout the year. Making it a moist climate and leading to a high threat of fungal diseases and difficulties in period leading to harvest (rot).
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9
Q

What are the main great growing hazards in Chablis?

A

Frost in spring and hail storms during the growing season. Both have had a severe impact on the regions yields in recent vintages.

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10
Q

What are the soil’s in Chablis?

A

Lime stone and clay. Some have a considerable amount of fossilized seashells and are known as Kimmeridgian.

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11
Q

What are the options for managing the risk of spring frosts? What are their
disadvantages?

A
  • Smudge pots. Smoky, causes air pollution, requires staff in the Vineyard.
  • Sprinklers or aspiration. This is now the most popular option, though the installation and maintenance costs mean that it is only a realistic option for vineyards with a good return on investment (1er or GC) or for well-funded companies.
  • Pruning choices. Later pruning promotes later bud burst, reducing the chance of damage to the new buds from early spring Frost.
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12
Q

Which roots stocks widely used in Chablis? Why?

A

-41B (vinifiera x berlandieri)
It is highly tolerant of limestone soils with a high pH.
-420A (riparia x berlandieri)
Low vigor and tolerance to high pH soils.

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13
Q

What is the most common vine training system? Why?

A

Double Guyot replacement cane.

If one cane fails, the other may survive frost.

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14
Q

Are most of the vineyards in Chablis hand-picked or a machine picked?

A

Machine picked. Although the Grand Cru vineyards are mostly too steep for machines and are generally picked by hand.

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15
Q

What is the location and soil type of Petit Chablis?

A

Typically higher, cooler vineyards, predominantly with Portlandiand soils (hard lime stone with less clay). Predominantly on flatland or on gentle slopes. The aspects vary with many north facing sites. This leads to light bodied ones with light intensity.

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16
Q

What is the location and soil type of Chablis vineyards?

A

Large area of Kimmeridgean soil and mixed aspects. Predominantly on flatland or on gentle slopes. The aspects vary with many north facing sites.

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17
Q

What is the location and soil type of Chablis Premier Cru vineyards?

A

40 named vineyards have premier cru status and are predominately on south and south east facing slopes of Kimmeridgian soil.

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18
Q

How can Chablis premier cru be labeled?

A

Some larger vineyards have specified named plots within them, also called lieux-dits. Wines made from these can be labeled under their specific site, like Chablis premier cru Troêsmes or under the larger climat they fall within like Chablis premier cru Beauroy.

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19
Q

Explain the difference between a climat and a lieu-fit.

A

A climat is a named vineyard fixed in AOC legislation. A lieu-dit is a named piece of land in the centralized land register.

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20
Q

What is the location and soil type of Grand Cru Chablis?

A

There is one single Grand Cru with seven named vineyards known as climats. It is immediately next to the village itself, faces south west, on the right bank of the river Serein. It is on Kimmeridgian soil.

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21
Q

Explain why Chablis Grand Cru is of better quality than Premier Cru or Chablis.

A
  • The south facing slopes promote ripening and the wines have a greater weight and concentration.
  • The mixture of crumbly marl with good drainage and high clay content for water retention contributes to higher quality.
  • Sheltered from winds coming from the north due to a belt of trees between it and the adjacent PC vineyards.

All of this = wines with greater concentration, body and capacity to age.

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22
Q

What is the percentage of total wine production in Chablis represented by Chablis Grand Cru?

A

1%

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23
Q

What are the advantages of planting on the mid slope?

A

The slope means that vineyards are better drained and better protected from frost.

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24
Q

Is chaptalisation used in Chablis?

A

It is used regularly in all but the warmest years.

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25
Q

Malolactic conversion in Chablis?

A

Yes. Common. To soften the acidity.

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26
Q

Typical wine making steps in Chablis?

A
  • Fermentation typically in stainless steel.
  • Storage in stainless steel or concrete for a few months for most wines.
  • Malolactic conversion common.
  • Some months on the lees to enhance texture.
  • Some oak might be used for fermentation an aging in some GC wines and sometimes premier Cru wines. Depends on the winemaker. Old oak for Dauvissat and Raveneau. Some new oak for William Fevre. Some use only stainless and concrete for GC, like Jean-Marc Brocard.
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27
Q

What are the maximum yields in Petit Chablis, Chablis, Chablis PC. Chablis GC?

A

Petit Chablis 60 hL/ha
Chablis 60 hL/ha
Chablis PC 58 hL/ha
Chablis GC 54 hL/ha

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28
Q

Negociants vs Domaine in Chablis?

A

Traditional distinction is breaking down as some Negociants have bought land and some domaines supplémentaires their production with additional Negociants business.

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29
Q

Who vinifiés 1/3 of all wines in Chablis?

A

Co-operative La Chablisienne. At all levels of the appellation hierarchy.

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30
Q

Why are Chardonnay and Pinot Noir suitable varieties in Burgundy?

A

Moderate continental climate, relatively short summers.

Those varieties are early ripening.

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31
Q

What is the average annual rainfall in the Côte d’Or?

A

700mm

Protection from rainfall in the west by the Morvan Hills.

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32
Q

What factors influence the quality of individual sites in Burgundy?

A
  • aspect
  • altitude
  • degree of slope
  • soils
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33
Q

What is the result of a cool vintage for Pinot Noir?

A

A wine with underripe tannins

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34
Q

What are the main hazards in burgundy? How do they affect grape growing?

A
  • Spring frosts (substantially reduce yields if after bud burst)
  • Hail (damage to early growth leads to reduced yields. Later in the season will lead to fruit damage, which leads to grey rot if damaged fruit isn’t removed).
  • rain at the wrong time (early in growing cycle can affect flowering and fruit set, lowering yields, leading to uneven ripening. Extended periods during growing season can lead to fungal disease. Just before harvest can lead to dilution.)
  • drought stress (hot dry summers in recent vintages have caused berries to shrivel and sometimes caused vines to shut down, halting ripening)
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35
Q

What is exacerbating the issue of frost?

A

Recent warmer than usual winters encourage earlier growth, making the vines more vulnerable to frost.

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36
Q

Why are Chardonnay and Pinot noir at risk of damage from spring frost?

A

They are early budding.

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37
Q

What are solutions bring used to alleviate issues caused by hail?

A
  • netting
  • seeding thunderclouds with silver iodide to induce precipitation away from the vineyards
  • use of sorting tables to remove damaged fruit
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38
Q

Which 2 villages have been particularly affected by hail in recent years which 2 vintages in particular?

A

Volnay and Pommard

2012, 2015

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39
Q

Why are hit, dry dummer a particular concern in Burgundy?

A

Irrigation not allowed.

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40
Q

Describe the slopes and elevation in the Côte d’Or.

A

200-400m.
Range of hills running north-south with side valleys running east-west. So the main ridge is basically east facing, but huge range of aspects across the vineyards. Many are south-east or south facing.

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41
Q

Explain why the best vineyards are usually on the mid-slope.

A
  • They benefit from well draining shallow soils
  • Good sunlight interception
  • Comparative frost protection
  • Better ripening potential due to the essential position
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42
Q

Why are vineyards at the very top of the slope not as good?

A

They can have very poor, thin soil and are exposed to cooling winds.

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43
Q

Why are vineyards at the bottom of the slope not as good?

A

They have deeper soils and are vulnerable to frost.

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44
Q

What are the coolest sites planted with or used for in the Côte d’Or?

A

Planted with Aligoté or used for the production of Crémant de Bourgogne

45
Q

Aspects are more varied in the Cote Châlonnaise and Mâconnais (compared to Côte d’Or). Where are some of the best south-east facing slopes there?

A

CôteChâlonnaise
Bouzeron
Rully

Mâconnais
Pouilly-Fuissé

46
Q

Describe the soils in burgundy.

A

Composed of mixtures of various types of limestones and clay, though the proportions vary. The Côtes the Nuits is more dominated by limestone in the mixture. The Côte de Beaune has more clay and the soils are deeper. Hence why the majority of the most highly regarded Chardonnay ones come from the Côte de Beaune and most Pinot Noir comes from the Côte de Nuits.

47
Q

Explain why grapes are less ripe at the bottom of the slope

A

Because at the bottom of the slope drainage is poor and the soil is deeper with more clay resulting in greater fertility. In turn this leads to more vigor with increased danger of shading.

48
Q

What is the main issue encountered in burgundy in regards to the soils?

A

Erosion.

49
Q

Which village has some well regarded Aligoté?

A

Bouzeron (Côte Châlonnaise)

50
Q

What type of clones are used for Pinot Noir and Chardonnay in burgundy?

A

The Dijon clones. Developed at the University of burgundy in Dijon.

51
Q

Advantages and disadvantages of using clones versus mass selection?

A
  • Planting a vineyard with a single clone leads to a more uniform fruit profile.
  • Planting a mix of clones leads to greater diversity in grape characteristics whether good or bad and potentially more resistance to disease.
52
Q

What was the traditional vine pruning and training method in burgundy?

A

Guyot system. Replacement cane pruning with VSP.

53
Q

How are some vines now pruned and trained in Burgundy? What are the advantages and disadvantages?

A

Cordon training systems, including cordon the royat.

This limits vigor and yields although the high proportion of old wood can harbor disease.

54
Q

What is the softest method of pruning in burgundy? What are the advantages? Disadvantages?

A

Poussard-Guyot.

Replacement cane system which maintains the same sap route from one year to the next with pruning wounds only on the upper part of the cordon. This reduces the number of pruning wounds and seeks to cut down the incidence of Esca and other trunk diseases.
Also helps canopy management during the growing season

It requires skilled Vineyard workers.

55
Q

What are the planting densities in burgundy?

A

8000 to 10,000 fines for Hector. Although there are growers who have much higher planting densities.

56
Q

Why do growers in burgundy believe in denser planting?

A

It is thought to encourage route competition leading to better quality fruit. Smaller berries with higher flavor intensity.

57
Q

How can growers in burgundy reduce yields?What are their advantages and disadvantages?

A

Pruning choices.

De-budding (usually before flowering)
-Can promote good balance in the vine, but by reducing the potential yield so early in the season, damage inflicted by Hale, Frost, or fungal disease can have a drastic effect on yield.It can also lead to substantially reduced yields if the subsequent growing conditions are poor or later hell storms reduce the crop.

Green harvesting (during latter part of growing season)
-It allows growers to assess the size, shape and position of bunches before they decide to sacrifice any. This decision made relatively late in the season allows growers to take into account unpredictable weather events, especially hail, before taking action. However, it can lead to changes in vine development through compensation via excessive gross in the remaining bunches and a resultant dilution in the grapes.
58
Q

What are the maximum yields in burgundy for regional, Village, and Grand Cru appellations?

A

Regional appellations
Maximum of 69 hL/ha for red and 75 hL/ha for white.

Village appellations
40 to 45 hL/ha for red and 45 to 47 hL/ha for white

Grand Cru
Some as low as 35 hL/her for red and 40 hL/ha for white

59
Q

Why do maximum yields across the hierarchy pyramid in burgundy vary between the individual appellations?

A

The rules for individual appellations can reflect local conditions.

60
Q

What makes organic and biodynamic great growing challenging in burgundy?

A

The climate.

Many vineyards are shared in Burgundy and some organic practices require a minimum area to be successfully implemented. (Can lead to frictions amongst growers who use different techniques)

61
Q

How are grape moths now typically controlled?

A

With pheromone capsules.

62
Q

How are fungal disease is like powdery and downy mildew and grey rot managed?

A

Canopy management.

Spraying.

63
Q

Which bacterial vine disease had a recent outbreak, leading the authorities to become more vigilant in monitoring and attempting to restrict the spread of the problem?

A

Grapevine yellows.

64
Q

Which trunk disease causes significant problems?

A

Esca

65
Q

Why is the timing of harvest in Burgundy critical?

A

Marginal climate.
Storms can lead to dilution and fruit damage.

Judgments have to be made: harvesting early will preserve acidity but the fruit may not be fully ripe, harvesting late can lead to a softer one style but there may be concerns about the weather.

66
Q

Is the majority of the fruit picked by hand or machine? What is the main concern with harvesting?

A

By hand.

Availability of workforce to harvest.

67
Q

Is acidification or de-acidification permitted in Burgundy?

A

Yes, within the EU limits.

68
Q

Is capitalization permitted in Burgundy?

A

Yes. The maximum enrichment is +1.5 to 2%.

69
Q

Is chaptalization often practiced today in burgundy? Why?

A

No. Recent warmer growing season temperatures and better canopy management has made it less necessary.

70
Q

Is it mostly hand harvesting or machine harvesting in burgundy?

A

Almost all hand harvested.

71
Q

Typical wine making for whites in burgundy?

A

Hand harvesting
Sorting tables
Whole bunch pressing
Usually no skin contact
High quality usually clarified by sedimentation
Level of solids in the juice will vary
Less expensive ones clarified by quicker methods
Some will use hyper oxidation so the wine is less prone to oxidation
Fermentation by ambient yeast is common especially at higher quality levels because it encourages terroir expression and they can afford to monitor ferments and warm up sluggish ones
Inexpensive and midpriced often in stainless steel or concrete for fermentation
Fermentation temperatures 16 to 18°C for primary fruit and avoid banana
More expensive ones fermented and aged in barrel for a creamier and more rounded style and fermented at 20°
8 to 12 months aging in barrel in contact with fine lees
Gnu oak barrels usually 20 to 25% at regional, 30 to 50% at Premier, 50% and more for grand crew
After fermentation malo or can be partially blocked for fresher style
Can be stirring of the lees in barrel after malo if desired creamy or a texture
Wines may be filtered to avoid cloudiness

72
Q

What is the traditional name and size of a barrel in burgundy? What size are some producers also using?

A

Piece
228L

Some using larger 500-600L

73
Q

Typical wine making for red wines in burgundy?

A

Sorting of the fruit is common
Either whole bunches or de-stemmed
Cold soaking for a few hours to a few days to maximize extraction of color
Mostly ambient yeast for fermentation
Fermentation usually in small open top vessels
Pumping over or punching down are the two main cap management techniques
Furmint temperatures will reach around 30°C
Post fermentation maceration depends on ripeness of the fruit and style of wine (2 to 3 weeks for more concentration and structure)
Wines pressed off either in horizontal pneumatic presses or vertical basket presses
Free run and press wine are often kept separately but may be blended before bottling
Wine is typically wrecked into oak barrels for maturation
Aging in oak of 12 to 20 months is common for premium and super premium
Less expensive may be aged for less than one year
Proportion of new oak varies
Malo is usually spontaneous and takes place in spring following harvest when the sellers begin to warm up mid priced wines might be fined and lightly filtered

74
Q

Who was a major proponent of the stemming in Burgundy in the 1980s?

A

Henri Jayer

75
Q

What are the benefits of whole bunch fermentation in Pinot noir? Disadvantages?

A

Whole bunches help air ration of the most and can add perfume, freshness, and find tenants to the wine.

If the stems are unripe, green astringent tannins can be extracted. Stems also reduce the acidity, which would not be welcome in hot vintages.

76
Q

When was the burgundy classification system formalisés?

A

In the 1930s,

77
Q

What are the four tears in the hierarchy in the Côte d’Or? What are the percentages of production?

A

Regional or generic
Communal or village
Premier cru
Grand cru

1% grand cru
47% village and premier
42% regional

78
Q

How many appellations in Burgundy? How many grand cru? How many villages? How many regional?

A

84 appellations
33 grand cru
40 for a villages (which includes 640 premier cru geographical denominations related to a village)
7 regional

79
Q

What is the size of the Grand Cru Clos de Vougeot in comparison to la Romanée?

A

10 ha versus 0.8 for hectares

80
Q

Why is the classification system in burgundy not a guarantee of quality?

A

Because it is a result of Napoleonic inheritance laws. The majority of vineyards in the Côte d’Or are owned by more than one domaine and hence the range of quality of the wines from even a small appellation depends as much upon the reputation and skill of the domain as a reputation of the Vineyard.

Also some vineyards are large and the specific plots will vary quite a bit. Example clos de Vougeot.

81
Q

What are the names of the generic appellations in the Côte d’Or for the flatland beyond the top of the slope? Why are these usually of lesser quality?

A

Hautes Côtes de Beaune
Hautes Côtes de Nuits

Slightly higher altitude
Lack of protection from prevailing weather
Poorer sunlight interception
Richer soil’s encouraging vine vigor
All mean that these winds are less concentrated and structured than those in the Côte d’Or and they can struggle to ripen in cooler years.

82
Q

Where are the grand crus found?

A

On the mid slope.
Full ripeness can be achieved even in cooler years
Mid slopes have poor but adequate shallow soil’s, good drainage, protection from the prevailing weather systems and good sunlight interception.
All contribute to producing ones with concentration, balance and length.

83
Q

Where are the Premier crus located?

A

Surrounding the grand cru on the middle slope.

84
Q

Where are the village level wines grown?

A

On the lower part of the slope. The soil’s are richer and less well drained, and the fruit does not reach the same level of ripeness.

85
Q

Where are the grapes grown for the generic Burgundy Appalachian?

A

On the flatland at the bottom of the slope. The D974 road from Dijon to Beaune generally divides the village level above it from the generic appellation below it.

86
Q

Name the six principal appellations in the Côte de Nuits, specify if white or red or both and name some Grands Crus in each of these.

A

Gevrey-Chambertin, reds only (Charmes Chambertin, Chambertin Clos de Bèze)

Moret-Saint-Denis, almost all reds(Clos de Tart, Clos de la Roche)

Chambolle-Musigny, reds only for village wines (Bonnes Mares, Musigny)

Vougeot, tiny village, both red and white (Clos de Vougeot…GC much bigger than village appellation)

Vosnes-Romanée, reds only (La Tâche, Romanée-Conti)

Nuits-Saint-Georges, almost all reds (no GC but some important PC like Les Saint-Georges and Les Vaucrains)

87
Q

Name the principal villages in the Côte de Beaune from North to South. Specify if it is white, red or both. Name some Grand Cru or PC for each.

A

Aloxe-Corton, Pernand-Vergelesse, Ladoix-Serrigny, village and premier mostly red, but white GC most famous (Corton-Charlemagne GC white and Corton GC red)

Beaune, mostly reds, but also whites (PC Clos des Mouches and Les Grèves)

Pommard, reds only (PC Les Rugiens, Clos des Epeneaux)

Volnay, reds only (PC Clos des Chênes, Les Caillerets)

Meursault, whites only (PC Perrières and Genevrières)

Puligny-Montrachet and Chassagne-Montrachet, Puligny only whites, small amount of red at village and PC for Chassagne (GCs stretch between them: Le Montrachet, Bâtard-Montrachet)

Saint-Aubin, whites only (PC En Remilly, Sur le Sentier du Clou)

Next tier of villages:
St Romain, mainly whites
Auxey-Duresse, mainly reds
Santeney, mainly reds

88
Q

Name the 5 principal appellations in the Côte Challonaise, specify if white or red or both.

A

Bouzeron, 100% Aligoté

Rully, more white than red, PCs in both

Mercurey AOC, red mostly, 1/4 is PC

Givry, mostly reds, 40% is PC

Montagny, whites only, 2/3 PC

89
Q

What are the most important names village appellations in the Mâconnais?

A

Pouilly-Fuissé
Saint-Véran
Viré-Clessé

90
Q

Why are wines from Pouilly-Fuissé of better quality than the rest of the Mâconnais?

A

Better sunlight interception
Amphitheater
Good drainage

91
Q

Does the Mâconnais area of burgundy produce mostly white wine or red wine?

A

Whites

92
Q

What colour wine in Mâcon AOC wines?

A

Predominantly Red or Rosie with a small amount of white

93
Q

What colour wines in Mâcon-Villages and Mâcon plus named Village?

A

White wines only

94
Q

Which appellation in the Côte Chalonaise is an important area for grapes destined for Crémant de Bourgogne?

A

Rully AOC

95
Q

Which AOC is the largest producer of the communal appellations in the Côte Chalonaise?

A

Mercurey

96
Q

Which natural factors are responsible for Marsannay producing rosés (as well as whites and reds) and Fixin typically producing reds with very fresh red fruit and light body.

A

It is located at the northern end of the Côte de Nuits
It is cooler than the rest of the Côte d’Or because the slope is gentler and there is less protection from cold winds coming from the south west

97
Q

Where (which AOCs) is protection from the west at its highest in the Côte d’Or, leading to wines with slightly higher alcohol and greater ripeness?

A

Gevrey-Chambertin and Nuits-Saint-Georges

Most of the red GCs are here!

98
Q

What is the difference in one styles between Puligny-Montrachet and Meursault?

A

Meursault usually more full bodied and powerful and Puligny more floral and concentrated.

99
Q

What are some of the important négociants in Burgundy?

A 
Albert Bichot
Joseph Drouhin
Faiveley
Louis Jadot
Bouchard père et fils
100
Q

What are the five different types of organizations in burgundy?

A 
Growers
Domaines
Négociants
Micro-négociants
Co-operatives
101
Q

In which areas of burgundy are cooperatives important? Name some of these cooperatives

A

Chablis: La Chablisienne

Mâconnais: Cave de Lugny

102
Q

What has led to vineyards in burgundy being divided the way they are and being so small?

A

The inheritance laws. All children have the status of equal inheritors of an estate.

103
Q

What is one of the factors that has led to a significant rise in quality in the wines of burgundy?

A

There are now many young winemakers who are both better trained technically and who have often traveled and made one more widely. These factors have led to a more adaptable and open minded approach to one making.

104
Q

What is the percentage of local consumption versus export for ones from burgundy?

A

50% of all burgundy is sold in France
25% in the other EU states
25% outside the EU

105
Q

What are the largest export markets by value for Burgundy?

A

USA, UK, Japan

106
Q

What has caused land prices in burgundy to have increased over recent years for?

A

The relative scarcity of supply
Particularly of the more highly sought after vineyard names.
Foreign buyers of one businesses have added to pressure on land prices

107
Q

What has led to the significant price increase of the ones in burgundy since the mid 2000?

A

High land prices
Increasing worldwide demand for a relatively small production
Dramatic differences in volumes produced due to weather hazards
Wines being traded on the secondary market

108
Q

Production comparison in volume of burgundy versus Bordeaux? Of DRC versus Lafite RothChilds?

A

Burgundy’s production is about 1/4 of that of Bordeaux

DRC produces roughly a quarter of the volume of Château Lafite Rothschild

WSET Diploma (17 decks)

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