White Winemaking in Burgundy Flashcards
Is Acidification or de-acidification permitted?
Permitted within EU limits, but rarely practiced
If Musts have insufficient sugar to meet alcohol level, or more likely the style required (ie, higher alcohol/body) what can the winemaker do?
Chapitalise the Must, but with warmer growing seasons and better canopy management it has become less necessary.
What is the maximum must enrichment?
+1.5-2%
Grapes in Côte d’Or Hand/machine harvest?
Almost all grapes in Côte d’Or are hand harvested = better quality
How are they sorted?
On sorting tables to remove diseased, damaged or under-ripe fruit
How are the grapes pressed
Typically whole-bunch pressed, inclusion of stems aids drainage of must
Any period of skin contact?
Usually pressed immediately as chardonnay is not aromatic, and preferable to avoid risk of extracting tannins
How is the clarification made of chardonnay
by sedimentation, esp for hi quality wines
Why might some Producers practice Hyperoxidation
it produces a wine less prone to premature oxidation
Describe Premature Oxidation or Premox
in early 2000s reports of wines (from 1996 and after) were showing advanced flavours and colours after a relatively short time in bottle.
Suggested causes include:
Vineyard practice, higher yield
chemical composition of grapes, warmer vintage/later picking time
overclean must from pneumatic presses
overzealous battonage
lower sulphur dioxide a bottling
quality of corks/cork treatment
not only applicable to white burgundy but other white wines
What yeast(s) are used in Burgundy in white wine making
Ambient yeast is common practice, but some cultured yeast for more hi-volume wine
Fermentation vessel for mid-range wine?
Temperature?
S/S or concrete
16-18℃ to preserve primary fruit, avoid banana flavours of cooler temp
Fermentation vessel for more expensive wines (incl Bourgogne blanc from hi-quality producer)
temperature?
Typically fermented and aged in barrel for a creamer and more rounded style.
can rise up to 20℃
Ageing for higher quality wines?
If new oak?
in Barrel 8-12 months with contact with fine lees
If new oak, or more likely a proportion of new oak = oak flavours of vanilla/clove
% of Oak used according to Cru Levels?
Regional - rare
Village Level - 20-25%
Premier Cru Level - 30-50%
Grand Cru - 50% (but can be 100%)
