Grapes and wines of Beaujolais

Question 1

Describe the climate of Beaujolais and its relation to grape growing

Answer 1

Moderate continental (similar to Southern Maconnais), ideally suited to early budding and ripening Gamay

Question 2

Describe typical vineyard management of Beaujolais

Answer 2

Gobelet: vines are pruned to spurs around the head. Shoots are tied together to hold them vertically.
An increasing number of growers are training vines to facilitate mechanisation

Question 3

Describe soil type that produces the best Gamay

Answer 3

Granite soils with low levels of nutrients: as Gamay is typically high yielding, this limits yields and leads to grapes with more concentrated flavours.
Note Beaujolais Villages and Crus are located on the rolling granite hills of Beaujolais

Question 4

Describe an average Beaujolais style

Answer 4

Fragrant, aromas of raspberry and cherry fruit, rarely more than medium levels of tannin and body. Lightest styles can be served lightly chilled.

Question 5

Describe the appellation system of Beaujolais from lowest to highest

Answer 5

Beaujolais
Beaujolais Villages (39 villages) - individual village names rarely appear on label as they are typically blends
Beaujolais Crus

Question 6

Describe typical fermentation practices for Beaujolais and Beaujolais Nouveau

Answer 6

Carbonic and Semi-carbonic maceration

Question 7

What is Beaujolais Nouveau?

Answer 7

Can only be of Beaujolais and Beaujolais Villages quality (NOT Cru)
Specifically made for early drinking
Cannot be released to the consumer until the third Thursday in November following the vintage, cannot be sold by growers or Negociants after the following 31st August.

Question 8

Describe the styles of Beaujolais and Beaujolais Nouveau

Answer 8

Light in body and tannin

Red berry fruit and often notes of kirsch, banana, and cinnamon-like spice from carbonic maceration

Question 9

List the four Beaujolais Crus villages with the greatest production

Answer 9

Brouilly
Morgon
Fleurie
Moulin-à-Vent

Question 10

Describe a typical Beaujolais from Moulin-à-Vent and Morgon

Answer 10

Often most structured

Higher fruit concentration and tannins - wines can improve with bottle-ageing

Question 11

Describe a typical Brouilly and Fleurie Beaujolais

Answer 11

Lighter, more perfumed style of the Crus

Question 12

Describe typical winemaking practices and respective style for Beaujolais Crus

Answer 12

Crushed-fruit fermentation, with some receiving oak ageing (often in large vats rather than casks).
Rarely display aromas or flavours of new oak.
Some producers use semi-carbonic maceration or a small proportion of whole bunches to give brighter fruit aromas