Week 2f: Beaujolais

Question 1

Beaujolais in a nutshell:

Answer 1

Gamay: 98% plantings

Question 2

Fermentation method in Beaujolais:

Answer 2

Carbonic or semi-carbonic

Question 3

Three AOPS’s in Beaujolais:

Answer 3

Nouveaux
Village
Cru Beaujolais

Question 4

Beaujolais primary grape:

Answer 4

Gamay

Question 5

Beaujolais secondary grape(s):

Answer 5

Anything nearby
Melon Blanc, Pinot Gris

Question 6

Describe carbonic maceration:

Answer 6

Berries sealed in tank with CO2
Intracellular fermentation: sugars metabolized
2% abv + heat + CO2
Skins rupture
Normal fermentation

Question 7

Describe semi-carbonic maceration

Answer 7

Berries in unsealed tank
Grapes on bottom break, ferment, release CO2
Berries on top undergo carbonic maceration

Question 8

Results of Carbonic maceration:

Answer 8

Banana, bubble gum, cinnamon, kirsch

Fruity, floral
Soft tannins

Question 9

Describe Beaujolais Nouveaux wine:

Answer 9

100% Gamay
Vin de Primeur: released the same year it is fermented
Released for sale 3rd Thursday of November

Question 10

Describe Beaujolais Village wine:

Answer 10

Regional appellation
Riper
Fully bodied
More complex

Question 11

Describe Cru Beaujolais:

Answer 11

100% Gamay
10 Crus in northern area
Most age-worthy
Bloody “serious” expression

Question 12

Number of Regional Appellations in Beaujolais:

Answer 12

One
Beaujolais AOP

Question 13

What happened to Beaujolais and Beaujolais Nouveau?

Answer 13

Combined in one AOP

Question 14

When were Beaujolais and Beaujolais Nouveau combined into one AOP?

Answer 14

2011

Question 15

List the 10 Beaujolais Crus in order from North to South:

Answer 15

1. Saint Amour
2. Julienas
3. Chénas
4. Moulin à Vent
5. Chiroubles
6. Fleurie
7. Morgon
8. Regnié
9. Brouilly
10. Côte de Brouilly

Question 16

Who is the Father of Natural Wine Making?

Answer 16

Jules Chauvet
Studies, practices and publications from

Question 17

Jules Chavet’s background:

Answer 17

Négotiant