France - Burgundy Flashcards
Is acidification or de-acidification permitted?
Yes, within the EU limits, although rarely practiced.
Is chaptalisation often carried out? What is the maximum enrichment?
Yes, in the instances of musts having insufficient sugar to reach the minimum alcohol, or, more likely, the style desired (alcohol adds to perceived body).
Chaptalisation used to be a regular occurance, today, with warmer growing seasons and better canopy management it has become less necessary.
Maximum enrichment is +1.5-2%.
Is it common for harvest to be carried out by hand?
Yes, almost entirely in the Côte d’Or and always for better quality wines.
How are grapes sorted, and why is this so important?
Typically on a sorting table to remove diseased, damaged or underripe grapes, especially important for consistent quality in a cool climate.
What type of pressing is common for whites, and what is typical skin contact?
Whole bunch pressed as the inclusion of stems aids drainage of the must.
Grapes are usually pressed immediately rather than undergoing a period of skin contact as Chardonnay is not aromatic and most producers want to avoid the risk of extracting tannins.
How are white musts usually clarified?
For high quality, usually by sedimentation. The level of solids remaining in the juice varies depending on the winemakers view of desirability of the flavours they impart.
Musts for less expensive wines may be clarified by quicker methods.
Why do some producers practice hyperoxidation?
With the aim to produce a final wine that is less prone to oxidation, possibly in response to the criticism that protecting the must from oxygen during production has contributed to the problem of premature oxidation.
Which yeast type is the most common?
Ambient yeasts, especially in higher classification levels as winemakers believe it gives a better ‘terroir’ expression, and they are more prepared to monitor fermentation closely and intervene as necessary (eg warming a slowing fermentation).
Cultured yeasts may be used for high volume, regional wines.
What are typical fermentation vessels and temperatures used for white wines?
For inexpensive and mid priced, stainless steel or concrete at around 16-18°C to preserve primary fruit and avoid banana flavours of cooler fermentation.
For premium wines of all appellations, they’re typically fermented and aged in barrel for a creamier and more rounded style. Temperatures typically rise to 20°C.
What vessels are typical for maturation of white wines?
For less expensive, aged in their stainless steel fermentation vessels or if wood is used, older wood.
For premium wines 8-12 months in barrel in contact with the fine lees is typical.
At regional level new oak is uncommon, at village level 20-25% is typical, 30-50% for Premier cru, and 50% and above for grand cru, although (100% is not uncommon).
What are typical barrel sizes used for white wine making?
228L Burgundy barrel (‘pièce’).
Some producers use 500-600L barrels where the surface to volume ratio is lower resulting in a subtler impact of oak flavours and oxidation.
How common is MLC for whites, and how is it usually carried out?
Wines usually undergo MLC after alcoholic fermentation. If the desired style is a fresher character, a proportion of the wine may have it blocked.
It can be carried out in neutral vessels or in oak.
Is battonage often carried out for whites? What does this achieve?
The lees may be stirred once or more times, thought to reduce any reductive flavours and add some creamier texture.
Is filtering common for white wines?
Yes, moreso than red as any cloudiness is easily visible.
When did premature oxidation begin to emerge? What was it described as?
Reports began to emerge in the early 2000s (particularly about the wines from the 1996 and subsequent vintages) about wines that showed very advanced flavours and colours after a relatively short time in bottle.
