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MS Theory > France-Burgundy-Viticulture > Flashcards

France-Burgundy-Viticulture Flashcards

1
Q

What are the major farming styles of Burgundy?

A 
Traditional 
Lutte Raisonée
Lutte Intégrée
Lutte Biologique
Biodynamic
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2
Q

When was traditional viticulture most popular in Burg? Long term effects?

A

WWII-1990s

Use of Carbon disulfide to combat phylloxera, Chemical fertilizers, weed-killers, insecticides, Intensive use of nitrogen based-fertilizers resulted in infertile soils lacking biodiversity and imbalance of pH

Plots are marked by hard compacted soils w/ only vines growing

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3
Q

What does Lutte Raisonée mean?

A

“reasoned struggle”

grower limits chemical intervention only when necessary

Ministry of Agriculture defined term
Enhances positive effects on environment, limits negative impacts, without jeopardizing commercial viability of plots

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4
Q

What is Lutte Intégrée

A

i. “integrated struggle”
ii. farmer employs natural alternatives while combating pests
iii. 1 step further than raisonnée

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5
Q

What are some common techniques of Lutte intégrée?

A
  1. natural copper or sulfur-based sprays
  2. sexual confusion of male insects (release of pheromones)
  3. cover crops employed for biodiversity
  4. manure over fertilizer
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6
Q

What is the major drawback to both Lutte Raisonée and Lutte Intégrée?

A

Both well intentioned but “necessity of intervention” is left up to individual grower

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7
Q

What % of Burg is organically farmed?

A

8-12%

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8
Q

Who was 1st Bio estate in Cd’Or? When?

A

Jean-Claude Rateau 1979

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9
Q

Who are some prominent bio domaines in Burg now?

A 
Leroy
DRC
Leflaive
Dauvissat
Comtes Lafon
Comtes Armand
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10
Q

What are common vine diseases in Burg?

A
  1. Powdery and downy mildews

2. Fungal diseases like Eutypa Dieback (dead arm), Esca, Grey rot

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11
Q

What are some common pests in burg?

A
  1. Soil nematodes (xiphenema index) spread court-noué (fanleaf virus)
  2. Flavescence dorée, Phytoplasma disease spread by leafhoppers
  3. Ladybugs
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12
Q

What are most recent vintages of Burg affected by ladybugs? What is the cause of this?

A

2004, 2011

ladybugs secrete pyrazenes as pheromones, thought to have imparted herbal characteristics into the wines

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13
Q

What are some historic vintages severely affected by hail?

A

45, 51, 53, 57, 85 suffered almost entire crop loss

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14
Q

When were chaufferettes first intro to burg? where?

A

Chablis in 1950s

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15
Q

What is aspersion?

A
  1. Green alternative to chaufferettes
  2. Spray vines w/ water so they freeze and are protected from frost in “cocoon of ice”
  3. First employed in Chablis in 1960s
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16
Q

What is most modern method of combating frost in Burg?

A

electric heating cables intro into Chablis in 2004

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17
Q

what are 2 biggest climactic issues of Burg?

A

frost

hail

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18
Q

What major hail prevention technique is illegal in burg?

A

hail nets

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19
Q

What is most common hail prevention technique employed in Burg?

A

Ion cannons loaded w/ silver iodine

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20
Q

what recent vintages are most affected by hail?

A

12,13,14,16

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21
Q

When can coulure affect vine cycle in burg?

A

(shatter)

fruit set

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22
Q

Which vine issue is common in Burg but may be desirable? Why?

A

millerandage

Reduces yield, uneven/smaller berries

Can increase quality of Chard and PN w/ increased phenolic character

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23
Q

What are 2 major categories of Pinot Clones selected in burg?

A

Pinot Droit-High yielding, upright growing. Many conventional growers embraced Droit

Pinot Fin-Low yielding, more concentrated fruit/juice

24
Q

When were Dijon clones first embraced in Burg?

A

1971

25
Q

From where did the Dijon clones originate?

A

Ponsot’s Clos de la Roche parcel in 1960s

26
Q

What are Bernard Clones?

A

name of Dijon Clones after creator Raymond Bernard

27
Q

What qualities were Dijon clones selected for?

A

Selected for resistance to disease, tendency to form small bunches and berries

28
Q

Which # strains of Dijon clones are the most popular?

A

115, 667, 777

29
Q

What winemaking techniques is Henri Jayer most associated with?

A
  • Cold Maceration (1st)
  • total destemming
  • New Oak
30
Q

Which consultant of Burg is most associated w/ the movement towards heavily oaked, highly extracted styles of burgundy in the 1990s?

A

Guy Accad

31
Q

What is cold maceration?

A

Red grapes are crushed, kept on skins at cool temps (10-14C) for up to a week. Addition of SO2 prevents fermentation from beginning

Advocates claim it produces wines of good color extraction, less astringent tannins, more developed fruit aromatics

32
Q

What is the difference between carbonic and semi-carbonic maceration?

A

carbonic=Winemaker seals whole clusters or whole berries in vats and pump in CO2

Semi-carbonic=No CO2 added, just use what is naturally created from alc fermentation. Clusters at bottom are crushed under weight of those on top and begin to ferment naturally

33
Q

What is carbonic maceration?

A

Intracellular fermentation happens (grape metabolizes individual stores of glucose and malic acid to create alc and CO2), grape can rupture internal alc of up to 2%

Tannin and anthocyanins move from skin to flesh, creating deeper color in juice

34
Q

Which producers are most associated w/ whole cluster ferm?

A

DRC and Dujac use 70-100% whole cluster depending on year

Cooler years less, warmer years more

35
Q

Why would a winemaker choose to use less whole cluster in a cool vintage and more in a warm vintage?

A

stems soak up alc, juice, and add potassium which increases concentration, moderates potential alc, and raises pH of final wine

36
Q

What nutrient do stems add to a fermenting must?

A

potassium, which raises pH of final wine

37
Q

What is the resulting character of whole berry fermentation for red burg?

A

Results in high toned, floral aromas

38
Q

What are the effects of whole bunch pressing on white burg?

A

Press whole clusters w/out crushing fruit

Results in cleaner, less phenolic must (lower pH), less danger of oxidation early

39
Q

Who invented chaptalization?

A

Named for Jean-Antoine Chaptal since 1801

40
Q

What is the most common ingredient used to chaptalize in burg?

A

white beet sugar

41
Q

What is Subtractive must enrichment? when was it legalized in burg?

A

2009

Can remove up to 10% water from must to concentrate the remainder

42
Q

is acidification legal in burg?

A

yes, as long as declared and documented

43
Q

is it legal to acidify and chaptalize the same wine in burg?

A

no, but does happen

44
Q

How long does malo typically take in burg?

A

generally naturally occurs between March-June

45
Q

What techniques could be causing premox in burg whites?

A

bâtonnage

whole bunch pressing

46
Q

What are the prescribed percentages of new oak for each quality level of burg?

A

i. Bourg AOP: 0-10%
ii. Village AOP: 0-25%
iii. Premier Cru AOP: 25-50%
iv. Grand Cru AOP: 50%-100%

47
Q

Which estate famously only uses 30% new oak for their GC’s?

A

Leflaive

48
Q

Which region of the Cd’Or are you likely to see a heavier use of New oak?

A

CdNuits

49
Q

What is the general toast level of most barrels in burg?

A

medium or lower

50
Q

Who is the most favored tonnellerie in Cd’Or? Where were they founded?

A

François Frères

fd in St. Romain

51
Q

What is a piece?

A

228L barrel common in Cd’Or

52
Q

What size barrel is becoming more common for white burg? Which producers are embracing?

A

350-400L barrels

PYCM
Henri Boillot

53
Q

What is the traditional barrel size of Chablis? How is it used modernly?

A

132L Feuillette

rarely in practice, mainly as unit of measurement for growers selling to négoc

54
Q

What is most common barrel size in use in modern Chablis?

A

piece

55
Q

What are some winemaking techniques producers are starting to embrace to combat premox in white burg?

A
  • no bâttonage
  • larger barrel sizes (350-400L)

overall embracing a “reductive” style of winemaking

MS Theory (44 decks)

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