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WSET L3 Prompts > White Wines of Burgundy, Loire and Bordeaux > Flashcards

White Wines of Burgundy, Loire and Bordeaux Flashcards

1
Q

What are the expected growing conditions in a cool continental climate?

A
  • Cool growing season with temperatures below 16.5 degrees
  • high continentality, cold winters, short hot dry summers
  • shorter growing season
  • problems with frost and ripening

This climate can negatively affect grape yields.

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2
Q

How do cool continental climates differ from moderate continental climates?

A
  • Cool climates have a growing season below 16.5 degrees;
  • Moderate climates range from 16.5 to 18.5 degrees

Moderate climates can more readily ripen grapes.

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3
Q

What are the characteristics of maritime climates compared to continental climates?

A
  • Less temperature swing, warm summers, mild winters
  • longer growing period
  • rainfall more evenly spread throughout the year

Maritime climates are less affected by frost due to better airflow.

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4
Q

Frost, rain, hail

Each risk has specific impacts on grape yield and quality.

A
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5
Q

How does spring frost affect grapevines?

A

Destroys newly burst buds and shoots, reduces yields dramatically

This can significantly impact wine production.

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6
Q

What effect does rain have on grape quality during the growing season?

A
  • Can affect flowering and fruit set, cause millerandage
  • rot at harvest

Rainfall during critical periods can lower overall grape quality.

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7
Q

What effect might hail have on vines?

A

Damage to young vines, ripping young shoots and leaves

Damage to grapes reducing yield and damaging berries leading them susceptible to rot

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8
Q

Across Burgundy, we have a cool to moderate continental climate

A

-

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9
Q

Different soils, aspects and slopes play an important role in getting our grapes ripened.

A
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10
Q

Mix of soil types: Limestones, marls, clay.

Soil depth above bedrock varies significantly due to erosion.

A
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11
Q

Soils at higher elevations are generally thinner and we get deeper clay soils at the bottom of the slope.

A
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12
Q

Where on the slope do soils offer the most water retention?

A

Bottom in deep clays

And what effect might this have on the productivity of our vines?

This can lead to more vigorous vine growth and potentially more diluted fruit. More green growth and shaded

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13
Q

Mid slope have the perfect balance between water retention and drainage for ripening reasonable yields.

A
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14
Q
A
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15
Q

What is the benefit of south to east facing slopes in Burgundy?

A

Adequate exposure to sunlight for photosynthesis to fully ripen grapes

Sunlight exposure is crucial in cool climates.

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16
Q

How might different vineyards be affected by frost depending on where they are planted on the slope?

A

Cool air descends, so frost tends to affect the vineyards at the bottom of the slopes.

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17
Q

The best sites
* mid-slope with south or south easterly aspects.
* They benefit from well-draining shallow soils, good sunlight interception
* comparative frost protection and better ripening potential due to their central position.
* They are further protected from the winds coming from the gulf stream by the slopes.

A
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18
Q

What grape variety is primarily discussed in this session?

A

Chardonnay

The session includes styles associated with cool and moderate climates.

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19
Q

What are the expected acidity levels in Chardonnay from a cool climate?

A

High

In moderate climates, acidity levels are medium plus.

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20
Q

What flavors might we expect from Chardonnay in a cooler climate?

A

Green apple, lemon, pear

In more moderate climates, expect stone fruit flavors like nectarine and peach.

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21
Q

What would we expect the alcohol and body of Chardonnay to feel like in cooler climates compared to more moderate climates?

A

Higher alcohol
More body

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22
Q

Why does high-quality Chardonnay have the ability to age in bottle?

A

High fruit concentration and decent acid structure

These factors support aging potential.

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23
Q

Burgundy has very fragmented ownership of vineyards

A

Properties divided equally among heirs.

Now plots are very small and divided.

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24
Q

What is a co-operative?

A
  • Owned by their members, typically growers.
  • Deliver grapes to winery owned by the co-op
  • Winemaking team employed by them.
  • More predominant role in Chablis (La Chablisienne), the Mâconnais (e.g. the Cave de Lugny)

Each type has distinct roles and impacts on wine production.

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25
Merchants / negociants
* Large businesses that buy grapes and/or wine from growers or co-ops * Finish them and bottle them for sale under their own name * Merchants will have contracts with their suppliers and, in theory, have greater control over their source material than some co-operatives
26
Estates / Domaines
* Domaines – businesses that own vineyards and make wine from them, which they sell under their own domaine label * Only make wine from the grapes that they grow. * Wines are produced on a relatively small scale. * Full control in the production process and consequently, in most cases, these producers are responsible for the highest quality wines.
27
What impacts does grape sorting have on wine quality?
Higher sorting leads to higher quality and lower volume ## Footnote Grand Cru wines typically have high levels of sorting.
28
# Crushing and destemming In which case might whole bunch be an option?
Higher quality wines - Less oxidation as no prior stage of crushing, especially if grape bunches are covered with an inert gas. Low extraction of solids – juice is very pure.
29
What effect might whole bunch have on the resulting wine and why might it only be an option for premium wines?
* Creates a smoother mouth feel. Whole bunch pressing is slow and more expensive than pressing crushed grapes. * It is expensive as you can load fewer grapes into the press
30
Skin contact?
Usually pressed immediately rather than undergoing a period of skin contact Not a particularly aromatic grape and most producers try to avoid the risk of extracting tannins
31
Free run vs press juice
Grand Cru: * Press whole bunches to minimise oxidation of the must. * Juice is low in solids tannin and colour. Prioritise free-run juice, known for its purity and higher quality. Commune: * A combination of free-run juice and maybe some of the press. * Free-run juice is lowest in solids, tannin and colour. * It is also lower in pH and higher in acidity. Inexpensive Generic: * Mostly press to maximize volume and yield.
32
Clarification of Must Why is gentle clarification preferred for premium wines?
* Sedimentation (e.g., using gravity). * High levels of solids can give a greater range of aromas complexity. * High solids fermentations - reductive sulphur compounds (struck match, smoke).
33
What options might we have for clarifying generic wines? Why do we clarify more?
* Low solids – Retain fruity style * Centrifuging for quicker clarification * May use flotation, centrifugation, clarifying agents to speed up the process and reduce the cost of the final product. * Retain fruity style.
34
Yeast for fermentation?
GC * ambient yeasts - complexity and terroir * Cultured yeasts for reliable fermentation. Generic: * Cultured yeasts for reliable fermentation * Promote desirable flavours
35
What is the impact of fermentation vessel choice on wine style?
Vessel choice influences complexity, oak flavors, and integration of flavors ## Footnote There may be variations between the barrels and this gives the winemaker more blending options. Grand Cru wines often utilize barrels for fermentation.
36
How does fermentation temperature affect the wine’s complexity?
37
Racking off gross lees
The first racking remove gross lees Subsequent racking helps to manage the levels of fine lees. Some winemakers choose to keep the wine in contact with the lees. if the layer of lees is too thick, particularly a problem for gross lees, it can produce volatile, reductive sulfur compounds Up to the winemaker and preferred style.
38
What is the effect of lees contact during maturation?
Adds complexity and texture to wines
39
How does MLC impact texture and flavour?
Fresher character block malo Add yoghurt flavours for complexity
40
Blending
Vineyards Different fermentation vessels - toast Malo or no Malo
41
How does choice of vessel for ageing impact the style and price of the wine?
Complexity, flavour, oxidation, length of time
42
What are the main soil types in Chablis?
* Kimmeridgean marls (limestone and clays) * Portlandian limestone ## Footnote These soil types influence water retention and grape ripening.
43
What is a significant challenge for growing grapes in Chablis?
Frost and difficulty in ripening grapes ## Footnote The cool continental climate presents significant risks.
44
Petit Chablis
* Portlandian limestone * Top of slopes * Thinner soils * More exposed * Altitude - cooler
45
Chablis AOC
* Kimmeridgean marls * Less favourable aspects - flat or north facing * Cooler sites
46
Less favourable positions of Chablis and Petit Chablis vineyards - acidity, body and the flavour profiles of these wines?
* Light body wines * High acid * Green apple and lemon fruit * These wines are made in a simple early drinking style, usually in stainless steel.
47
Orientation of Chablis 1er and Grand Cru vineyards - fruit ripeness?
Better light interception leads to riper fruit. | South and south east facing
48
Where are Chablis Grand Cru and Premier Cru vineyards typically located on the slope?
Middle of the slope | Why would we plant here? ## Footnote This location provides frost protection and adequate drainage.
49
# Chablis Grand Cru and Premier Cru vineyards Greater sunlight interception, better drainage, and frost protection.
50
What winemaking techniques might producers use for Chablis Grand Cru and Premier Cru wines?
Old oak for fermentation and/or ageing, stainless steel, or concrete.
51
COTE D'OR
Slope - continues from CDN through to the CDB CDN focus next time on reds
52
# D974 Road Slope on left - village level and above Regional level wines on the right - flat
53
How does planting on flatter sites at the bottom of the hill affect wine concentration?
More fertile, more green growth, less concentration. | Wine making might be more focused on fruit than complxity
54
Bourgogne Hautes-Côtes de Beaune
* More defined regional appellation * Planted at the top of slopes * Cooler and exposed to wines
55
What effect does a cooler microclimate in Bourgogne Hautes-Côtes de Beaune have on Chardonnay?
Leaner, lighter, more acidic fresh Chardonnays.
56
Which village in Burgundy is known for the Grand Cru Corton?
Aloxe-Corton.
57
Côte Chalonnaise - higher altitude, rolling hills with less favourable aspects. Effect? Harvest? | There are no grand crus in the Chalonnaise
Lighter body, fresh Harvest later for more ripeness | Perhaps less concentration, and the wines may mature a bit quicker ## Footnote They do offer some reasonable value wines.
58
Bourgogne Côte Chalonnaise AOC
* Regional appellation for red and white wines in the area. * Simple, usually blended from across the region
59
Rully
* More famous for whites than reds, but red wines are allowed. * Known also for Cremant de Bourgogne
60
Montagny
* Most southern village * Only produces white wines. Clue in the name about the altitude!
61
Mâconnais
* Chardonnay is majority * Reds - Gamay and Pinot Noir
62
Mâcon
Regional appellation for both red and white wines
63
More southerly latitude than the Cote d’Or and Chablis – how do you think the acidity and body of Macon wines will compare?
Medium acidities and medium to full body
64
Macon - Unoaked examples are common More southerly location we still get some richness, and malo might be used
65
Mâcon Villages
* From any single village area that is considered to be of higher quality. * They append the village name to “Macon”, like Macon- Lugny, or can blend from different villages and just use villages
66
Pouilly-Fuissé and Saint Veran
* Planted on south and south east facing slopes of rock of solutre * Amphitheatres that act as natural suntraps
67
# Pouilly-Fuissé and Saint Veran We are also more southerly on the map – what flavours might we expect from Chardonnays grown here?
Leaning towards more tropical profiles. Winemaking will sometimes use oak and malolactic – what flavours might we add with these techniques?
68
What style of wines does the Muscadet AOC typically produce?
Dry with low to medium alcohol and high acidity.
69
What are the main hazards associated with growing grapes in a cool maritime climate like Nantais?
Rainfall issues, humidity, and frost.
70
What grape variety is predominantly grown in Nantais?
Melon de Bourgogne.
71
What is the effect of malolactic fermentation (MLF) on wine?
It can soften acidity and add creaminess to the body.
72
What are the two main sub-regions of the Loire Valley discussed in the text?
Anjou and Touraine.
73
How does the climate change as you move from Anjou to Touraine?
It becomes increasingly continental.
74
What styles of Chenin Blanc wines can be produced in Anjou and Touraine?
Dry to sweet, still to sparkling.
75
What impact does vintage variation have on Chenin produced in a single year?
Warmer vintages yield more full-bodied and sweet examples; cooler vintages yield fresher examples.
76
What is a characteristic of Chenin Blanc in terms of acidity?
High acidity.
77
What is the effect of higher altitude on the harvest timing in Côte Chalonnaise?
Harvest may start later due to cooler temperatures.
78
What type of grapes are used for sparkling wines?
Barely ripe fruit ## Footnote Sparkling wines require less ripe grapes compared to still wines.
79
How does vintage variation affect Chenin Blanc styles?
Warmer vintages produce more full-bodied and sweet examples; cooler vintages produce fresher examples.
80
What conditions promote the growth of Noble Rot?
Humid mornings with warm afternoons.
81
What are the main natural and human factors influencing grape growing?
Climate, soil, vineyard exposure, and farming practices.
82
What are the soil types found in Saumur?
Limestone, clay, and tuffeau.
83
How does the soil composition in Anjou influence Chenin wines?
More schist (Anjou Noir) gives laser focus and effective ripening.
84
What is the typical style of wines produced in Savennieres?
Full-bodied and typically dry.
85
What is the main characteristic of Coteaux du Layon wines?
Renowned for sweet wines made from late harvest grapes and Noble Rot.
86
What influences the ripeness of grapes in Vouvray?
Good sunlight interception and moderating temperatures from the river.
87
What styles of Chenin Blanc can be produced in Vouvray?
Styles range from dry to lusciously sweet depending on the vintage.
88
What climate conditions are found in the Central Vineyards?
Cool, continental climate with high rainfall and potential frost.
89
What flavor profiles are expected from Sauvignon Blanc grown in cooler climates?
Pronounced intensity aromas of grass, bell pepper, asparagus, with gooseberry and grapefruit.
90
What are the two main dry white wine styles produced in Bordeaux?
Simple fruity style and premium oaked style.
91
What grape varieties dominate Bordeaux white wines?
Sauvignon Blanc, Semillon, Muscadelle.
92
How does the soil type Caillottes affect wine style in Sancerre?
Produces bright and energetic wines with less concentration.
93
What is the main difference in wine style between Sancerre and Pouilly-Fumé?
Pouilly-Fumé tends to be rounder and less aromatic, often needing more aging.
94
What influences the quality of wines in Entre-Deux-Mers?
Typically made from Sauvignon Blanc in an unoaked style, generally at the cheaper end.
95
What is a key characteristic of the soils in Pessac-Léognan?
Well-drained soils that tend to produce premium dry white Bordeaux.
96
What conditions are ideal for producing botrytised wines in Sauternes/Barsac?
Humid mornings and dry afternoons.
97
What role does Semillon play in botrytised wines?
It has thin skins, making it susceptible to Noble Rot.
98
What are the typical aromas of Sauternes or Barsac wines?
Citrus peel, honey, tropical fruit with vanilla oak notes.
99
Fill in the blank: The best-exposed sites are generally used for _______.
[still wines]
100
True or False: Anjou is better known for producing sparkling wines.
False

WSET L3 Prompts (1 decks)

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