France - Burgundy Flashcards
Why is Chardonnay particularly well suited to being grown in Chablis?
- Chardonnay is a grape variety that can successfully ripen to produce high quality wines in cool to warm climates, therefore it is suited to the cool continental climate that typifies Chablis.
- It is an early ripening variety which is beneficial as the summers can be short in Chablis.
- The styles of wines produced range from unoaked, dry, high acidity and light body to richer, medium body with green apple and citrus fruit character when grown on warmer sites.
What are the limestone and clay soils (some of which has a considerable amount of fossilized seashells) known as?
Kimmeridgian
Heat the vineyard, but cause pollution and require staff supervision. What is this management option called?
Smudge pots
Which rootstock is widely used in Chablis due to its tolerance of limestone soils with a high pH?
41B, which has vinifera and belandieri parents
Why is double Guyot replacement cane training widely practiced in Chablis?
Due to the risk of frost damage in Chablis, this system means that if one of the canes is damaged by frost, the other one may well survive, thereby reducing the impact on yield.
Why can ripening Pinot Noir prove difficult in Côte d’Or, Côte Chalonnaise and Mâconnais despite its continental climate?
- variable weather from year to year which challenges the ripening potential of Pinot Noir.
- Extreme weather events are becoming the norm in Burgundy, particularly hail storms occurring during the summer or early autumn.
- The threat of rain during early autumn, prior to vintage, can decrease the ripening potential of the grapes and increase fungal diseases.
Identify 3 things wine producers may do to alleviate the effect of hail in Burgundy.
- Since June 2018 netting has been permitted to protect the vines and grapes from hail.
- Silver iodide is often used to seed thunderclouds, to induce rainfall instead of hail away from the vineyards.
- Grape sorting tables are used to eliminate damaged grapes.
- greater clonal complexity, different ripening times, avoiding complete wipe outs
Describe why the soil on Burgundian slopes can often cause problems with grape growing.
- On slopes erosion is an issue with soil moving down the slope over time.
- The depth of the soils vary on a slope as a result, soils at the top of the slope tend to be thinner than the soils at the bottom of the slope which are deeper.
- In Burgundy the soils are quite often a mixture of clay and limestone. With deeper soils at the bottom of the slope, this can cause issues with drainage and excessive vine vigour leading to increased foliage growth due to higher soil fertility.
- The soil at the top of the slopes is often too shallow to allow vines to successfully grow their roots. This soil is nutrient deficient and struggles to retain enough water for optimum vine growth.
What is the name of the variant method of replacement cane pruning often used in Burgundy to maintain the same sap route from one year to the next?
Why is it beneficial?
Poussard-Guyot
Pruning wounds only on upper cordon.
-> cut down incidence of esca
-> -> requires skilled workers
detail the ways producers may reduce yields in Burgundy and why they choose these methods.
- Choice of rootstock and clone will be well matched to the vigour of a site for new plantings or when replacing vines in established vineyards. This option is only available to a limited number of producers as Burgundy is an old established wine region.
- Planting density has an impact on vine vigour which may help to manage yields depending on the weather during the growing season. However, this is also a limited option for established producers.
- Choice of training, trellising and pruning has an impact on vine vigour but this choice is limited to new plantings and vineyards replacing older vines.
- De-budding in late spring to remove any excess buds to ensure the buds left on the vine can develop fully to support the ripening of all bunches.
- Green harvesting - removing bunches later in the season that will not ripen in time for harvest and allowing the remaining bunches to ripen fully.
Is de-acidification usually practiced during white winemaking in Burgundy? and acidification?
Both are EU allowed - but rarely practiced
What is the climate of Chablis and what are the threats?
- Continental climate with cold winter and warm summer
- fungal diseases, rot, spring frost and hail storms
What is the famous soil of Chablis?
Kimmeridgian soil has fossilized seashells
What are the options for managing the risk of frost?
- smudge pots: smoky, causes air pollution, requires staff in the vineyard
- sprinklers (‘aspersion’) : the most popular option, though the installation and maintenance costs mean that it is only a realistic option for vineyards with a good return of investment
- pruning choices: later pruning promotes later bud-burst, reducing the change of damage to the new buds from early spring frosts
What are the yield of Chablis?
- Petit Chablis; 60 hl/ha
- Chablis; 60 hl/ha
- Premier Cru; 58 hl/ha
- Grand Cru; 54 hl/ha
What is the largest co-op of Chablis?
Chablisienne, one thid of all wine is vinified by them
What are the dominant soils of the Cote de Nuis and Cote de Beaune?
- Cote de Nuits; limestone
- Cote de Beaune; clay
Does Chardonnay bud and ripen learly or later?
Buds early and ripen early, high yields
Does Pinot Noir buds and ripen early or later?
Buds early, susceptible to spring frosts and ripen early
What types of diseases Pinot Noir is prone to?
millelandage, downy and powdery mildew, botrytis rot, fan leaf and leaf roll
What is the traditional trellising system in Burgundy?
Guyot (replacement-cane pruned with VSP), now Poussard-Guyot is common. (This system maintains the same sap route from one year to the next with pruning wounds only the upper part of the cordon. This reduces the number of pruning wounds and seems to cut down the incidence of Esca and other trunk diseases)
What is the typical planting density in Burgundy?
8-10,000 vines per hectare
What are the maximum yield of Burgundy?
Regional: Red, 69 hl/ha, White, 75 hl/ha
Village: Red, 40-45 hl/ha, white, 45-47 hl/ha
Grand Cru: Red, 35 hl/ha, white, 40 hl/ha
How is grape moth managed?
by the use of pheromone capsules
How are the fungal diseases managed?
canopy management and spraying
What is the maximum amount of enrichment for white wines?
+1.5 -2%
What is hyperoxidation?
A winemaking practice that involves forced oxidation of white juice prior to fermentation in order to reduce the phenolic content of the juice which can be bitter and lead to astringent wines
response to prem-ox
What are the fermentation temperatures of inexpensive wines and premium wines of white wines?
- Inexpensive wines: medium temperatures - 16-18C in stainless steel or concrete vessels - avoid banana, preserve primary
- Premium wines: 20C in barrels
How long are premium white wines aged in barrels
8-12 months
How much new oak is commonly used?
- Regional levels; 20-25%
- Premier Cru levels: 30-50%
- Grand Cru 50% +
100% not unheard of
In line with global trends, usage going down.
What is Burgundy barrel called? Size?
Piece, 228L
Why “premature oxidation” or “premox” occurred in the early 2000s?
- changes in vineyard practices leading to higher yields and different chemical composition of the grapes
- warmer vintages and later picking times
- the use of over-clean musts from the use of pneumatic presses
- overzealous battonages
- lower levels of Sulphur dioxide
- the quality of corks and changes in cork treatment
Who is responsible for de-stemming fruits of Pinot Noir in 1980s?
Henri Jayer
What are remontage and pigeage?
- Remontage = pump over
- Pigeage = punch down
Why do winemakers employ pumping over and punch down?
- to introduce oxygen (yeast metabolism)
- avoid reduction (PN prone)
- avoid production of acetic acid
- extract colour, tannin and flavour from the skins
- to regulate temperature in the must (30deg in healthy ferment)
How long is the post-fermentation maceration period for red wines?
2-3 weeks
What is the fermentation temperature of red wines?
30C
How long are red wines usually aged?
12-20 months in barrels
inexpensive wines generally less than a year
How many Grand Crus and Premier Crus are in Burgundy?
33 Grand Crus
640 Premiers Crus
The important Grand Crus of Gevrey-Chambertin?
- Charmes Chambertin
- Chambertin Clos de Beze
The important Grand Crus of Morey-Saint-Denis?
- Clos de Tart
- Clos de la Roche
The important Grand Crus of Chambolle- Musigny?
- Bonnes Mares
- Musigny
Grand Cru of Vougeot?
Clos de Vougeot
The famous grand crus of Vosne-Romanee?
- La Tache
- Romanee-Conti
The important premiers crus of Nuis-Saint-Georges?
- Les Saint-Georges
- Les Vaucrains
What are the 3 villages of Corton?
- Aloxe-Corton
- Pernand -Vergelesses
- Ladoix-Serrigny
The grand crus of Corton
- Corton; mostly Pinot Noir, but can produce Chardonnay
- Corton Charlemagne; white only
The important Premiers Crus of Beaune
- Le Clos de Mouches
- Les Greves
The important Premiers Crus of Pommard
- Les Rugiens
- Clos de Epeneaux
The important Premiers Crus of Volnay
- Clos des Chene
- Les Caillerets
The important Premiers Crus of Meursault
- Perrieres
- Genevrieres
The important Grand Crus of Pugliny-Montrachet and Chassagne-Montrachet
- Le Montrachet
- Batard-Montrachet
The important Premiers Crus of Saint-Aubin
- Sur le Santier du Clou
- En Remilly
What are the AOP of the Cote Chalonnaise?
- Bouzeron; 100% Aligote
- Rully; Cremant de Bourgogne
- Mercurey; the largest producer
- Givry; mostly red wines, over 40% premier cru
- Motagny; white wine only, 2/3 is premier cru
What are the named village appellations of the Macconais?
- Pouilly-Fuisse
- Saint-Veran
- Vire-Clesse
- Pouilly-Vinzelles
- Pouilly-Loche
Who are the well-regarded negociants date back to the nineteenth century?
- Albert Bichot
- Joseph Drouhin
- Louis Jadot
- Bouchard Pere et Fils
Who is the large co-op in the Macconais?
the Cave de Lugny
