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Bourgogne Master Level > Introduction > Flashcards

Introduction Flashcards

1
Q

Name the three administrative departments of Bourgogne

A

Yonne
Cote d’Or
Saone-et-Loire

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2
Q

Name the two separate trade associations

A

BIVB (Bureau Interprofessional des vins de Bourgogne)

Inter Beaujolais

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3
Q

What is the % of white wine produced in Bourgogne?

A

74%

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4
Q

What % of wine appellations are in Bourgogne?

A

20%

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5
Q

What % of AOC production are in Bourgogne?

A

6.6%

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6
Q

Does La Bourgogne Viticole includes Beaujolais?

A

yes

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7
Q

Name the villages located in the Yonne?

A

Chablis and Auxerrois (Irancy, saint-Bris, Tonnerrois)

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8
Q

Name the villages located in Cote-d’Or

A

Chatillonais, Cote de Nuits and Cote de Beaune

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9
Q

Name the villages located in the Saone-et-Loire

A

Chalonnaise, Maconnais

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10
Q

Which department covers Beaujolais

A

Rhone

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11
Q

How many bottles are produced in Bourgogne?

A

210 M

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12
Q

When did viticulture in Burgundy start?

A

1st century AD, however, could be from 1300 BC by the Phoenician as they traveled through Bourgogne to the Cornish tin mines

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13
Q

When and where did Les Burgondes arrive from?

A

6th Century AD and from Scandanavia

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14
Q

Who conquered Les Burgondes in 534 AD, who arrived after?

A

The Franks conquered Les Burgondes who then converted to Christianity, the arrival of the monks and Cistercians then occurred

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15
Q

Which Benedictine monks were originally established?

A

Chablis (510 AD)

Dijon (587 AD)

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16
Q

Who reached peak power between the 10th - 12th Century

A

Benedictine Abbey of Cluny

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17
Q

Who were the largest landowners in Bourgogne until the French revolution?

A

Cluny monastery

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18
Q

When was the Cistercian order created? i.e the Cistercians in Citeaux

A

1098 AD by 20 Benedictine monks

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19
Q

When did Bernard of Clairvaux enter the Citeaux monastery and with how many companions? Was was the purpose?

A

1113 AD with 35 companions to improve quality

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20
Q

What were the two contributions of the Monastries during their 1200 year reign

A
  • Focus on the cultivation of Pinot Noir and Chardonnay

- Elaborate delineation of land plots to identify the best-growing sites for the vine

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21
Q

Name the four Valois Dukes and their dates

A

1363 - 1477 AD

  • Philip the Bold (1363 - 1404 AD)
  • John the Fearless (1404 - 1419 AD)
  • Philip the Good (1419 - 1467 AD)
  • Charles the Rash (1467 - 1477 AD)
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22
Q

What was the impact of the French Revolution? (3)

A
  • Disposed of the church of their properties, sold at auction in 1791
  • Code Napoleon - Deceased father must divide his property among all his children
  • A surge in neogiant houses - Champy (1720), Bouchard PEre et Fils (1731) and Louis Latour (1797)
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23
Q

When was Phylloxera and what was the solution? What happened post?

A

1878, plant vineyards on American rootstock
Vines were planted in rows instead of ‘en foule’
Planted Chardonnay & Pinot Noir instead of Gamay

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24
Q

When was Powdery Mildew present and what was the solution?

A

1852 from North America, dust with Sulphur

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25
Q

What was the solution for Down mildew

A

Copper & Sulphate

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26
Q

When was the Institut National des Appellations d’Origine (INAO) setup?

A

1935

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27
Q

In 1855, 87% of the Cote d’Or was planted to which grape?

A

Gamay

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28
Q

How many climats exist in La Cote d’Or?

A

1247

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29
Q

Describe ‘Terroir’

A

Terroir in its purest form encompasses the influence of soil, topography, and mesoclimate on the vines and the grapes it produces.

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30
Q

How can one describe wine character

A

Terroir Influence (Soil + Climate) and Human Influence (Vineyard + Winemaking)

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31
Q

Describe the geology of Bourgogne and when the soils were formed

A

137-195 mya during the Jurassic period, many Jurassic limestone strata along with Saone fault.

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32
Q

Describe the Jurassic period

A

137-195 mya, it is split between the middle Jurassic - 160-170 mya and the upper Jurassic 150-160 mya. The major ages of the Middle Jurassic are Bajocian (oldest) to Bathonian (youngest) and Callovian. Upper Jurassic includes Oxfordian, Kimmeridgian, and Portlandian.

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33
Q

What happened during the Tertiary period?

A

35 mya, the European continent collided with the African continent creating the Alps and Pyrenees as well as the Saone Graben

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34
Q

Which geological strata is Chablis a part of

A

Paris basin

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35
Q

How could we describe the chemical soils of Bourgogne?

A

Basic in nature, over 7 pH

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36
Q

When were the soils of the Cote de Nuits formed?

A

During the Middle Jurassic (160-170 mya) - Bajocian, Bathonian and Callovian soils

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37
Q

When were the soils of the Cote de Beaune formed?

A

During the upper Jurassic (150 - 160 mya) - Oxfordian, Kimmeridgian and Portlandian

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38
Q

What is the soil structure of Vezelay?

A

Bathonian marl and limestone

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39
Q

What is the soil structure of Chatillonais?

A

Clayey limestone and marl of the Oxfordian age

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40
Q

What is the soil strucuture of Auxerroirs and Tonnerrois (Irancy, Saint-Bris)

A

Oxfordian limestone

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41
Q

Soil of Chablis:
GC & PC
Chablis & Petit Chablis

A

Kimmeridgian marls

Chalky white Portlandian limestone

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42
Q

Soil of Cote de Nuits (4)

A

Caprock is comblanchien limestone, bedrock is premeaux limestone, rich ostrea marl and white oolites

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43
Q

Soil of Cote de Beaune (6)

A

Limestone and marl from MIddle/late Jurassic, including limestone formations of Chassagne, marls of Pernand, Callovian (Ladoix), and Saint Romain (Oxfordian) with limestone of Nantoux.

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44
Q

Soil of Hautes-Cotes

A

Late Jurassic soils, similar to those of CdB

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45
Q

Soil of Cote Chalonnaise/Maconnais

A

Multiple faults of varied soil structures (clay, limestone and marl) along with age (Triassic, Jurassic, and Tertiary)

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46
Q

Describe a lieu-dit

A

A named parcel or vineyard can be broken down further, also known as a geographical place with boundaries, Usually used on labels for vineyards below premier cru in rank.

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47
Q

Describe a climat

A

A delineated parcel of land with a certain terroir aspect to it, cannot be further divided, usually reserved for a classified cru and an individual vineyard site.

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48
Q

Describe a Clos

A

A vineyard surrounded by dry stone walls

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49
Q

Describe a parcel

A

Any single block of land within a lieu-dit belonging to a single proprietor

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50
Q

Describe an Ouvree

A

measurements based on the hoeing that one man could complete in one day with simple tools

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51
Q

What are Murgers

A

Piles of stones at the edge of vineyards due to work on the vineyard (often built-in huts)

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52
Q

What is a cuesta

A

A ridge where harder sedimentary rocks overlie a softer layer

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53
Q

What is an escarpment

A

An area of the earth where elevation changes suddenly, separates two types of land

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54
Q

What is a dip slope

A

A topographic surface which slopes in the same direction as the underlining strata

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55
Q

What is a rift valley

A

The action of forces of erosion, the extension of two surfaces, causing plates to split

56
Q

What is a graben

A

A valley with a distinct escarpment on each side caused by a displacement of a block

57
Q

What are combes

A

A small valley through which a watercourse does not run

58
Q

Describe limestone

A

rock made of calcium carbonate (Calcaire in French)

59
Q

Describe chalk

A

Soft, crumbly, high porous (35-40%) limestone

60
Q

Describe marl

A

crumbly combination of limestone and clay

61
Q

Describe Chert

A

Hard, fine-grained sedimentary rock composed of crystals of quartz

62
Q

Describe Colluvial soils

A

Name for loose, unconsolidated sediments that are deposited at the base of a hill

63
Q

Describe Alluvial soils

A

loose soil or sediment, silt, and sand which can be found close to rivers

64
Q

Describe Tills

A

Unsorted glacial sediment

65
Q

Describe Sedimentary rock

A

accumulation of deposits of small particles on the floor of oceans

66
Q

Describe Metamorphic rock

A

formed when rocks are subject to high heat or pressure

67
Q

Describe Igneous rock

A

formed through the cooling and solidification of magma or laval

68
Q

Describe cap rock

A

harder rock type overlying a weaker or less resistant rock type

69
Q

describe laves

A

flat stones usually for roofs

70
Q

Describe cabottes

A

small round huts made of stones

71
Q

When was the Jurassic period?

A

137-195 mya

72
Q

What is Kimmeridgean

A

Chalky limestone found in the PC/GC sites of Chablis, upper Jurassic

73
Q

When was the Tertiary period?

A

Alpine upheaval, Saone rift, present-day Burgundian topography formed. 35 mya

74
Q

What is the climate of Bourgogne?

A

Continental

75
Q

What is the average precipitation?

A

30 in/750jo - wettest month is may

76
Q

What is the average temperature?

Avg temp in the growing season July-August

A

53F 11.6 C, average 19.5C July-August (vs 22*C required), extra sunlight

77
Q

What is the average sunlight vs growing season

A

1,850 including 1,500 in the growing season (minimum 1,400 required)

78
Q

What is Massal selection

A

Identifying the best vines in the vineyard, grafts are then taken and multiplied

79
Q

What is Clonal selection

A

planting 2/3 different clones in a vineyard

80
Q

What % area of Burgundy grows Pinot Noir?

A

35% area of Burgundy

81
Q

What %, area of Burgundy grows Gamay?

A

8%

82
Q

What area of Burgundy grows Chardonnay, %

A

49%

83
Q

What area of Burgundy grows Aligote? , %

A

6%

84
Q

How were the soils in Burgundy formed?

A

They were formed between 137-195 mya, during the Jurassic period. Bourgogne was underwater and experienced a sub-tropical climate. Sea-life dried to produce marl, chalk and limestone beds. These layers were pushed up during the Tertiary period (35 mya). A down faltering then caused the Saone Graben.

85
Q

Describe the topography of the Cote d’Or in technical terms

A

The topography of the Paris basin includes gentle slopes, including topographical ridges “Cuestas” which is where a harder sedimentary rocks overlay a softer rock. The vineyards are south and east-facing slopes. The Cote d’Or is defined by an ancient fault (35 mya), this is the western border of the Saone Graben. These slopes are east facing, In general the GC and the best PC are in the centre of the slope, PC & Village at the top, and village at the bottom. Regional on the other side of the road

86
Q

What does Comblanchien limestone play in the Cote de Nuits?

A

Comblanchien limestone is the rock formed by marine sediment and is known for its high density. Pinot Noir grows better on limestone and marl soils. It produces light/sophisticated or powerful/full-bodied wines depending on the proportion of limestone. This is mainly found around Nuit Saint Georges

87
Q

What is the dominant chalk found in the best vineyards in Chablis?

A

Kimmeridgian chalky limestone from the upper Jurassic

88
Q

When was the Jurassic period

A

137-195 mya. This was split between the middle Jurassic (160-170 mya) and the upper Jurassic (150-160 mya). The major ages of the Middle Jurassic are Bajocian (oldest to Bathonian (youngest). The major ages of the upper Jurassic are oldest to youngest: Callovian, Oxfordian, Kimmeridgian and Portlandian.

89
Q

In what ways are the ‘Terroirs’ of Burgundy homogenous, in what ways are they different

A

The terroirs of Burgundy are homogenous due to their formation from their geological process of morphological, homogeneity in the nature of rocks (limestone and marl). However, there is great variation in nature and exposure due to both the superficial formations created by these rocks and the management of these terroirs.

90
Q

Which soils are older? Those of the Cote de Beaune or the Cote de Nuits?

A

Cote de Beaune are younger with a majority Upper Jurassic (150-160 mya), Cote de Nuits is older (160-170 mya) with a middle Jurassic soil

91
Q

How is it possible that the hill of Corton can generate super red and white wines?

A

Soil diversity, Both Callovian limestone (Chardonnay) and the marl of Pernand (Pinot Noir are found on the hill of Corton

92
Q

Are the terms lieu-dit and climate synonymous?

A

They are similar but not the same, lieu-dit refers to a geographical place with boundaries, a named parcel which tends to be used on labels below PC in rank.
A climate produces a wine with a certain terroir aspect to it. They have delineated parcels of land with specific topography and climatic aspects, tend to be used on classified growth.

93
Q

The vineyards of Chablis face?

A

South-South-East

94
Q

The vineyards of the Cote d’Or face?

A

East

95
Q

The vineyards of the Cote Chalonnais, Maconnais and Beaujolais face?

A

South-East

96
Q

How does the Burgundian vineyard defy its challenging climate?

A

Through spring frost protection - Sprinklers, wind fans and heaters
Hail protection - nets
Keep the soil on the slope
During the growing season keep a clean harvest by - limiting the yield of the vines, canopy management, capitalization, and acidification of the grape must.

97
Q

How many hours of sunlight does Burgundy receive each year on average?

A

1850, including 1500 during the growing season, it needs 1400 minimum

98
Q

What is the average annual precipitation in Burgundy?

A

30 inches/ 750 mm (685 mm minimum)

99
Q

What is the average temperature in Burgundy
Avg during flowing
Avg July-August

A

53F 11.6C/ Avg in June (flowering 16.5C (vs. 15*C))

July-August 19.5 C (cs 22C), extra daylight.

100
Q

What style of training is performed in Burgundy?

A

Guyot training

101
Q

The annual cycle

A

Spring arrives and buds grow (around 10C)
Leafing starts slow, then accelerates as the earth warms up, shoots develop, spring frosts
flowering arrives mid-June (20C), vines require long days of sunlight for pollination
Veraison occurs, saturated with sugar from the leaves/roots
Shoots & fruit mature at the same time
In October, early Nov the leaves turn yellow/red, with the first frost the leaves fall.

102
Q

How to time the harvest (4)

A

Phenolics, sugars, acids and flavors

103
Q

What is Insurance protection?

A

Constant protection at all times, Insecticides and fungicides

104
Q

What is Lutte Raisonnee

A

Defenses only brought into play when required (most common)

105
Q

What is Lutte Integree

A

Ecological method e.g. Sexual confusion

106
Q

What is Production Integree

A

A balance between economical & Ecological methods

107
Q

What is Biodynamic

A

Combines organic culture with lunar cycles, constellations e.g. DRC, Leroy, Lafon, Leflaive

108
Q 
List of challenges:
Phylloxera
Powdery Mildew
Downy
Viruses
Grey Rot
Eutypa
SPiders
Caterpillars
A 
Solutions:
American rootstock
Sulfur
Copper
Certified Clones
Organic Sprays
Re-planting
Predators 
Sexual Confusion
109
Q

Vine density

A

10,000 vines/hectare

110
Q

Best rootstock

A

161/49C , can tolerate up to 25% active limestone

111
Q

Best rootstock in Chablis?

A

41B, due to high active limestone

112
Q

Vine training system in Chablis

A

Cordon de Royat

113
Q

What is the vine requirements?

A

Light (Photosynthesis) +Heat (Acid/sugar balance) + water + Soil (mineral +nutrient)

114
Q

What is the purpose of Chaptilization

A

Usually, 1-2% to increase the alcohol of the final wine

115
Q

What is the purpose of Acidification

A

Addition of tartaric acid due to high ph low acid wines (unstable)

116
Q

What is the purpose of sulfur

A

antioxidant & antiseptic

117
Q

How do you heal with Dilution due to rain at harvest?

A

Reverse Osmosis or Saignee (red grapes)

118
Q

Important white winemaking points

A

Acid
must is left to settle for 12-24 hours
fermentation occurs: 20-24 *C
during the next 6-12 months, lees stirring occurs
Battonage or not, Malotaltic, fining & filtering

119
Q

Important red winemaking points

A

Stem/de-stem
Pre-fermentation maceration occurs from 2-10 days –> Aromatics and colo
Cap Management: Punchdown or pump over
Fermentation: 30-34*C
Post-fermentation skin contact - 7-14 days tannins
GC receives 50% oak, 12-18 months

120
Q 
Name good vintages:
1900-1920
1920-1940
1940-1960
1960-1980
1980-2000
A 
Good vintages:
1904,1906,1915
1923,1929,1933,1934
1949,1955,1959
1969,1971,1978
1985,1990,1996,1999
121
Q 
Describe the following vintages:
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014
2015
A

white/red
Rich,full,harmony/Great vintage,excellent aging potential
Great vintage/fruity, expressive and elegant
easy drinking/fruity, easy drinking
ripe, rich and fleshy/well balanced, exceptional flavors
Aromatic profile/ rich and long
fresh and pure/fresh and lingering
Aromatic purity, drink young/fruity approachable early
some are rich, complex, well balanced/ dark color, reliable
well structured, liveliness, fresh/intense & Jammy
An excellent year, chiseled & straight/ fresh fruity very fine
Intense, aromatic, complex/ Outstanding vintage

122
Q

When was the AOC founded?

A

1935

123
Q

Why was the AOC founded?

A

To prevent fraud

124
Q

What is a yield?

A

Establishes a norm and maximum quantity per hectare of grapes (kg) or wine (hl)

125
Q

What is the annual yield?

A

It is the decreased or increased yield, within the allowed buffer taking into account the climate of that year.

126
Q

What is the Buffer yield?

A

The maximum variation permitted in determining the annual yield

127
Q

What is the Individual substitutable volume (VSI)

A

a system that allows the vigneron to substitute the volume produced in excess of the annual yield but within the buffer yield with an authorized equivalent volume of the same appellation & color of the previous vintage.

128
Q

What is TAVNm?

A

Minimum natural alcohol content by volume

129
Q

What is RSNM?

A

Minimum natural sugar content

130
Q

What is TAVTM?

A

Maximum total alcohol content by volume after Enrichment

131
Q

What is obligatory to mention on the label? (8)

A 
Appellation --> Bourgogne
Nominal volume --> e.g 75cl
Name of the bottler --> mis en bouteilles
Alcohol content by volume --> 12.5%
Country of origin --> France
lot number
Allergies --> Contains sulfites/milk/egg
warning to pregnant woman
132
Q

How many Grand Cru does Burgundy have? Including red/white mix

A

33 (1.5%) - 65% red/35% white

133
Q

How many Village + P.C does Burgundy have? Including red/white mix

A

640 (10%) - 44% red / 56% white

134
Q

How many villages AOC does Burgundy have? Including % of red/white

A

44 (37.5%) –> 24% red / 76% white

135
Q

How many regional AOC does Burgundy have?

A

7 (+14 geographic) –> 32% red/ 68% white

136
Q

How many AOC appellations in Burgundy?

A

84 in Burgundy and 11 in Beaujolais

137
Q

Explain the different ways Beaune, Les Greves PC can be written

A

Beaune les Greves
Beaune les Greves PRemier Cru
Beaune Premier Cru les Greves
Beaune Premier Cru

Bourgogne Master Level (8 decks)

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