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WSET Diploma & CMS Advanced 2025 > France: Introduction to Burgundy > Flashcards

France: Introduction to Burgundy Flashcards

General climate, history, regional appellations, vintages, winemaking etc

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1
Q

What is the overall latitude of Burgundy?

A

46-48°
The 47th parallel runs through Volnay

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2
Q

What is the average annual rainfall in Burgundy?

A

700-750mm

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3
Q

In what months does the majority of rain fall in Burgundy and how does this influence grape growing?

A

May-June
Good for vegetive growth, risk of Mildew

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4
Q

How much sunshine does Burgundy receive annually?

A

1830 hours
1300 for throughout the growing season

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5
Q

Outline the viticultural characteristics of Chardonnay.

A
  • Early budding and ripening (susceptible to Spring frosts).
  • Productive and easy to grow.
  • Prefers drier limestone or calcareous clay dominant soils.
  • Susceptible to powdery mildew, grapevine yellows (Flavescence Dorée, Blois Nois) coulure and millerandage.
  • Thin skins make it susceptible to botrytis in rainy years.
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6
Q

Outline the viticultural characteristics of Pinot Noir.

A
  • Early budding and ripening - susceptible to Spring frosts
  • Prefers temperate climate and does well on calcareous clay soils.
  • Can ripen too quickly in very warm temperatures, susceptible to sunburn and shrivelling.
  • Best when fertility and yields are restricted.
  • Thin skinned, small bunches.
  • Susceptible to coulure, downey and powdery mildews (especially the former), botrytis, viruses such as fanleaf virus and leafroll.
  • At risk from leafhoppers
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7
Q

What is the ‘La Bise du Nord’ in Burgundy?

A

The kiss of the north.
A dry, gentle wind that can dry out any pre-exisiting humid conditions.

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8
Q

Outline the viticultural characteristics of Aligoté.

A

Early budding and ripening.
Vigourous.
Susceptible to downey mildew and botrytis.

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9
Q

What is the general climate of Burgundy?

A

Moderate continental.
Cooler in the North(Chablis) and warmer in the South (Mâconnais) with more of a mediterranean influence.

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10
Q

What are the top four rootstocks used in Burgundy?

A

41B -particularly used in Chablis
SO4 - not favoured
3309B - useful in richer soils
161/49C - the preferred choice

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11
Q

What are the permitted white grape varieties for Bourgogne AOC?

A

Chardonnay, Pinot Blanc and max. 30% Pinot Gris

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12
Q

What are the permitted black grape varieties for Bourgogne AOC?

A

Pinot Noir and César (the latter may not exceed 49% of the blend).
Gamay in the region of the Beaujolais Crus.
Tressot may be used for red wines, but not replanted.

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13
Q

What are the max. permitted yields for Bourgogne AOC?

A

White: 68hL/ha
Reds: 60hL/ha

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14
Q

What are the max. permitted yields for Bourgogne Haut-Côtes de Beaune/Nuits?

A

White; 66hL/ha
Red; 60hL/ha

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15
Q

What is the hierarchy of Burgundy wines?

A
  • Regional/generic
  • Communal/villages
  • Premier cru
  • Grand cru
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16
Q

What styles of wines are made under the Coteaux Bourgignon AOC?

A

Blends of Gamay and Pinot Noir (+ César in the Yonne)
Blends of Aligoté, Melon de Bourgogne, Chardonnay, Pinot Blanc, Pinot Gris

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17
Q

What styles of wines are made under the Bourgogne Passetoutgrains AOC?

A

Reds and rosé blends from Min. 30% Pinot Noir; min. 15% Gamay.

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18
Q

What are the ageing requirements for Crémant de Bourgogne?

A

Minimum 9 months of lees aging prior to dégorgement. Wines may be released 12 months from the date of tirage.

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19
Q

What are the assemblage requirements for Crémant de Bourgogne?

A

Min. 30% combined Chardonnay, Pinot Gris, Pinot Blanc, and Pinot Noir; max. 20% Gamay

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20
Q

What are the requirements for Crémant de Bourgogne “Eminent”?

A
  • Minimum 2 years of lees aging
  • Approved Varieties: Chardonnay, Pinot Noir, Gamay and Aligoté
  • Date of tirage no earlier than March 1st of the year after harvest
  • Wines must pass inspection by a professional tasting panel
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21
Q

What are the requirements for Crémant de Bourgogne Grand Eminent?

A
  • Minimum 3 years of lees aging, plus an additional 3 months after dégorgement.
  • Approved Varieties: Pinot Noir and Chardonnay (plus a maximum 20% Gamay for rosé wines)
  • Minimum potential alcohol: 10%
  • Wines must have 15 g/L or less dosage
  • Only the first 75% of the must from pressing may be used for Grand Eminent wines (the rest may be used for regular Crémant de Bourgogne)
  • Vintage is optional
22
Q

What are the common vine training methods in Burgundy?

A
  • Cordon de Royat
  • Single Guyot (in the Cote d’Or)
  • Double guyot (in Chablis)
  • Poussard Guyot
23
Q

Is acidification/deacidification permitted in Burgundy?

A

Yes, within EU limits. Rarely practiced.

24
Q

Is chaptilisation permitted in Burgundy?

A

Yes, however rarely required in todays climate.
Max. enrichment is +1.5–2 per cent.

25
Q

Why do some producers in Burgundy opt for whole-bunch pressing for white wines?

A

This produces a cleaner, less phenolic must with a slightly lower pH and fewer attendant dangers of oxidation.

26
Q

Why do some producers in Burgundy opt for crushing for white wines? (as opposed to whole bunch pressing)

A

Opponents (such as Coche-Dury and Roulot in Meursault) of whole-bunch pressing believe that crushing—which exposes the juice to oxidation—produces a more complex and more phenolic wine that, counter-intuitively, may shield the wine from “premature” oxidation in the long run.

27
Q

Is malolactic fermentation common practice for white burgundy?

A

Yes

28
Q

What is débourbage?

A

Settling the juice, sedimentation

29
Q

What are the typical fermentation and maturation practices for an inexpensive-mid-priced white Burgundy?

A
  • Stainless steel or concrete vessels
  • Cultured yeasts (particularly for high volume).
  • Fermentation temperatures 16-18°C
  • MLF standard practice, but can be blocked.
  • Matured in the same vessels, or old oak.
30
Q

What are the typical fermentation practices for a premium white Burgundy?

A
  • Typically fermented and aged in barrel
  • Fermentation temperatures can rise to 20°C
  • Ambient yeast common to capture ‘terroir’
  • MLF standard practice, but can be reduced or even blocked to retain freshness (particularly in very ripe years).
31
Q

What are the typical maturation practices for a premium white Burgundy?

A
  • 8-12 months maturation in barrel in contact with fine lees.
  • Bâtonnage dependant on producter.
  • New oak; 20-25% village, 30-50% premier cru, 50% and above grand cru (dependant on producer).
  • 228L Burgundy barrel (known as Pièce) or larger 500-600L demi muids barrels.
32
Q

What are the theorised reasons behind premature oxidation of white Burgundy?

A
  • Changes in vineyard practices leading to higher yields and a different chemical composition of grapes.
  • Warmer vintages or later picking times.
  • The use of over-clean musts resulting from the use of the pneumatic press.
  • Overzealous bâtonnage
  • Lower levels of sulphur dioxide at bottling
  • Quality of corks and changes in cork treatments before use.

Reasons are highly argued. The causes of premox are still undetermined.

33
Q

What was the first vintage to raise concern over premox in white Burgundy?

A

1996 and subsequent vintages.

34
Q

Why is sorting so important in the production of red Burgundy?

A

Pinot Noir is a delicate variety, prone to downey, powdery and and botrytis. If not sorted, the overall quality of harvest will decrease.

35
Q

How did Henri Jayer influence modern winemaking trends of Burgundy?

A
  • He espoused the cold maceration technique
  • Strong advocate for destemming fruit
36
Q

Are grapes typically crushed or left as whole bunches for pressing for red Burgundy?

A

Entirely dependant on the producer and school of thought.

37
Q

What are the arguments for whole bunch pressing for red Burgundy?

A

The use of whole bunches is thought to lead to more aeration and cooler temperatures during fermentation, lighter colour, slight carbonic notes, and firmer tannins in the final wine.
Gentle form of pressing.

38
Q

What are the arguments against whole bunch pressing for red Burgundy?

A

If the stems are unripe, however, green
astringent tannins can be extracted. The resulting lower acidity would not be welcome in
warm vintages. Stems can also harbour potassium, raising the PH in the final wine.

39
Q

What are the arguments for whole-berry fermentation for red Burgundy?

A

Advocates of whole-berry fermentation, in which the grapes are de-stemmed but not crushed prior to fermentation, can achieve some of the same high-toned, floral, carbonic aromatic complexity that results from whole cluster, without risking the green tannins that can prevail if stems are not properly lignified.

40
Q

Name two examples of high-profile producers that practice whole-bunch fermentation?

A

Domaines de la Romanée-Conti and Dujac

41
Q

What method of maceration is used to increase colour in red Burgundies?

A

Cold maceration for a few hours to a few days
Maximises colour and flavour, but little tannin

42
Q

Why does fermentation typically take place in open-top vats for the production of red Burgundy?

A

This design helps to facilitate the two most commonly used cap management techniques: pumping over (remontage) and punching down (pigéage).

43
Q

Why is it important for the cap to be regularly broken up during fermentation in the production of red Burgundy?

A
  • To introduce oxygen (essential for yeast metabolism).
  • Avoid reduction and the production of reductive sulfur compounds (Pinot Noir is prone to reduction).
  • Avoid the production of acetic acid.
  • To extract colour, tannin and flavour from the skins.
  • To regulate temperature in the must (reaches around 30°C in a healthy ferment).
44
Q

What types of presses are common in Burgundy?

A

Horizontal pneumatic press
Vertical basket press

45
Q

Feuillet Barrells
Size?
Region used?
Producer known to use it?

A

132L
Chablis (although becoming uncommon)
Vincent Dauvissat

46
Q

How big is a Burgundian Pièce?

A

228L

47
Q

How long are premium red Burgundies typically matured for?

A

18-20 months

48
Q

What are the five regions of Burgundy?

A
  • Chablis and The Yonne
  • Côte d’Or
  • Côte Chaonnaise
  • Mâconnais
  • Beaujolais (often considered a region of its own).
49
Q

Name three specialist producers of Crémant de Bourgogne.

A
  • Maison Veuve Ambal
  • Louis Boillot
  • Louis Picalemot
50
Q

What are the five different types of organisations of the Burgundy wine trade?

A
  • Growers
  • Domaines
  • Négociants
  • Micro-Négociants
  • Co-Operatives
51
Q

What is a micro-négociant in Burgundy?

A

These are smaller businesses that buy grapes from very good to top-quality vineyards, make the wines and sell them under their own name; for example,
Benjamin Leroux.

They will often have their own vineyard holding as well as purchase from growers.

52
Q

What is the difference between a Domaine and Grower in Burgundy?

A

Growers are businesses that have vineyard holdings and sell their grapes or unfinished wines to négociants.
Domaines are businesses that own vineyards and make wine from them, which they sell under their own domaine label.

WSET Diploma & CMS Advanced 2025 (44 decks)

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