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Wines of Burgundy and the Rhone Valley Flashcards

1
Q

Burgundy variety

A

Monovarietal; long and thin

Same as Alsace

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2
Q

Why is burgundy special?

A
  • It is all about the land and not about the brand

- Mono-varietal

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3
Q

Comparison between burgundy and Bordeaux

A

Burgundy

  • It is all about the land and not the brand
  • Mono-varietal

Bordeaux

  • It is all about the brand and not the land
  • Blend
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4
Q

GV of Vouvray

A

Chenin Blanc

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5
Q

GV in Muscadet

A

Muscadet and Melon de Bourguignon

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6
Q

France is associated with ___ in Alsace

A

Reisling

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7
Q

Sancerre is __ part of Loire Valley

A

Eastern

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8
Q

Climate in Burgundy

A

Continental with potential for frost, hail, and heavy rains at the wrong time of year

Causes differences in vintage quality from year to year and even village to village

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9
Q

Vintage effects ____

A

prices

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10
Q

History of Burgundy

A

Wine production most likely predates the arrival of the Romans in 51 BC

910 Benedictines built Abbey at Cluny
1098 Cistercians at Citeaux
1336 Clos de Vougeot

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11
Q

The Walls (CLOS)

A

Monoclo - single owner

- Usually has several different owners

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12
Q

Cote de Beaune

A

lots of producer

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13
Q

How to identify the growers

A

Domaine = estate –> grow the grape, pick and press the grapes

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14
Q

Negociant wines will state on the label:

A
  • Mis en bouteilles par - bottled by the firm
  • Mis en Bouteille dans nos caves - bottled in our cellar
  • Negociant would buy grapes/wines and sell it
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15
Q

What are the roles of the big name Negociants

A
  • These firms own some vineyards and make some Domaine produced wine
  • They also play a vital function for the many small growers in Burgundy who do not own enough vineyards to market their own wine commercially
  • Can be better than some of the domains
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16
Q

What type of wine dominates Burgundy?

A

White wines

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17
Q

Maximum permitted yields

A
  • Regional Yield 60 hl/ha = 605 Cases
  • Village Yield 50 hl/ha = 550 Cases
  • Premier Cru 45 hl/ha = 495 Cases
  • Grand Cru 35 hl/ha = 385
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18
Q

What wine laws does Burgundy follow?

A

Burgundy comes under the Appellation d’Origine Controlee (AOC) laws

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19
Q

How many AOC laws are there in total for the region?

A

100

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20
Q

What is Burgundy’s classification of wines based on?

A

Rating of the vineyards

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21
Q

Classification and production

A

Grand Cru - 33 Vineyards = 1.4% of Production
Premier Cru - 562 Vineyards = 10.1% of Production
Village or Commune Wines 55 Communes = 36.8% of Proudction
Regional wine sub region - 51.7% of Production

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22
Q

AOC Bourgogne

A

51.7% - The lower level of classification within Burgundy proper for Chardonnay and Pinot Noir is a simple regional wine

These wines can be made from grapes coming from any and all parts or Burgundy except Beaujolais

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23
Q

Commune or Village

A

36.8% - Enjoyable wines which possess the characteristics associated with the village

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24
Q

Classification

A

Recognized certain “climats” or vineyards that consistently yield grapes which produce great wines

Premier Cru (first growth) 10.1% - Excellent wines well above the average for a commune (village) wine

Grand Cru (great growth) 1.4% - The best vineyard sites

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25
Q

Decoding a Burgundy label

A
  • Regional - no designated sub-region
  • Regional wine macon - villages
  • Chambolle -Musigny: Village only = village wine
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26
Q

Grapes can be sourced from ______

A

47 different villages

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27
Q

Village + Vineyard =

A

Premier Cru wine

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28
Q

Chambolle + Musigny

A

Premier Cru

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29
Q

Vineyard only =

A

Grand Cru ( the best)

The village name Chambolle disappears

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30
Q

Burgundy: White grape varieties

A

Chardonnay 46%

Aligote 6%

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31
Q

Terroir takes into account many factors: (7)

A
  1. Soil
  2. Slope
  3. Drainage
  4. Rainfall
  5. Position of slope in relation to the sun
  6. Elevation
  7. Microclimate
32
Q

Gout de Terroir

A

Sites are able to impart specific flavor characteristics

33
Q 
Chablis Terrior
(climate, soil characteristics)
A
  • Cool climate
  • Soil characteristics: chalk clay, marly limestone formed during the Kimmeridgian era (140-160 million years ago)
  • Rich in minerals and oyster fossils giving the mineral character atypical of Chablis
34
Q

The classification of Chablis

A
  1. Petit Chablis $
  2. Chablis $$
  3. Chablis Premier Cru (Fourchaume) $$$
  4. Grand Cru (Les Clos)$$$$
35
Q

Chardonnay Chablis AOC, Louis Jadot, Burgundy 2015

A

Sight: pale reflective in glass, watery rime
Smell: light, delicate, apple, citrus flavors
Taste: acidic, green apple, lemon
Cost: $23
* limestone soil influences the smell of the wine

36
Q

Chardonnay: Varietal Characteristics

A
  • Apple, pear, pineapple, citrus fruit flavors. Also figs, melons, flinty (flavors vary according to where grown)
  • Winemaking flavors: toast, vanilla, sweet clove, buttery or creamy, coconuts, tea
    Aged Chardonnay: Peach, pineapple, sage, honey, caramel
37
Q

Chablis, Louis Jadot

A
  • Famous Negociant
  • Owned vineyards since 1826
  • Started negociant house in 1859
  • Handpicked grapes
  • Fermented in stainless steel
  • Aged 9-12 months before bottling
38
Q

J.Moreau & Fils

Chablis Premier Cru

A

$40 because no specific premier cru is listed, the grapes can be a blend of several premier crus

39
Q

J.Moreau & Fils

Chablis Premier Cru Les Clos

A

$60 All the grapes for the wine must come from les clos vineyard

  • Tend to have oak in them
40
Q

Age worthiness: When to drink white burgundy

A
  • Simple AOC Bourgogne Blanc - upon release to 3 years
  • Village wines - 2 to 4 years (some top villages longer)
  • Premier Cru - need 3 to 5 years
  • Grand Cru - need the minimum of 5 to 7 years
  • do not age village/regional wines
  • only age premier and grand cru
41
Q

Chardonnay Pouilly-Fuisse AOC, Louis Jadot, Burgundy 2016

A

Sight: golden
Smell: butter, oak, vanilla, baking spice, lemon
Taste: oakiness, baking spice, apple butter, smokiness
Cost: $27

42
Q

Top of the Maconnais wines

A
  • Fuisse, Pouilly Loche, Pouilly Vinzelles and Saint-Veran

- Oak and stainless steel fermented

43
Q

Louis Jadot produces a Pouilly-Fuisse

appearances, taste, pairing, aging

A

Maison Louis Jadot produces a Pouilly- Fuisse with emerald gold tones which reflect a wine of finesse and distinction

Tasting: hazelnuts, toasted almonds, grapefruit, and lemon aromas

Goes well with shellfish, fish, white meat in cream sauce, and poultry

  • Pleasant to drink young, but can be aged in cellar a long time to develop a superb complex bouquet
44
Q

1er Cru price range

Grand Cru price range

A
  • 1er Cru price range: $60-$80

- Grand Cru price range: $800-$1000

45
Q

Bargain hunting in Burgundy

A
  • Look at the lesser known areas
  • Cote Chalonnaise: Rully, Mercurey, Givry, Montagny
  • Maconnais: Macon Villages, St. Veran, Pouilly-Fuisse
46
Q

Food recommendations for Chardonnay

A
  • More flavorful fish (grilled swordfish)
  • Shellfish (lobster)
  • Rich preparations (butter & cream) of poultry, veal and pasta
  • Grilled dishes, prepared with mushrooms and cream based sauces
47
Q

1395 Duke of Burgundy Decreed

A

Only Pinot Noir could be grown in the Cote d’Or

48
Q

Red Grape Varieties

A
  • Pinot Noir 35%
  • Gamay ( in Beaujolais) 10%
  • Gamay & Pinot Noir (Passe-tout-grape)
49
Q

Beaujolais production =

A

Carbonic maceration of whole berries

Grape variety is Gamay

50
Q

Classification of Beaujolais

A
  1. Beaujolais Nouveau
  2. Beaujolais Superieur
  3. Beaujolais Villages (39 villages)
  4. Cru Beaujolais (10 top villages)
  • Price range from $10 to $30
  • Carbonic Maceration
51
Q

Pinot Noir Bourgogne AOC “Secret de famille”, Albert Bichot 2014

A

GV: Pinot Noir
Sight: Clear, ruby red
Smell: nutmeg, cinnamon, cherries
Taste: lighter in body (cooler climate, less sugar) acidity

Cost: $20

52
Q

Pinot Noir: Varietal Characteristics

A
  • Cherry, raspberry, strawberry, cola, pomegranate, mushrooms, earth, bacon, meat/game, baking spices, and purple and red flowers
  • Velvety
53
Q

Pinot Noir Flavors and Aromas: Growing Group

A
  • Soil (earth)
  • Wet and dry grass
  • Green and dried hay
  • Trees
  • Forest
  • Wood
  • Cut Lumber
  • Leaves
54
Q

Pinot Noir Flavors and Aromas: Spice Group

A
  • Pepper - white and black
  • Cinnamon
  • Cloves
  • Vanilla
55
Q

Pinot Noir Flavors and Aromas: Animal Group

A
  • Fresh Meat
  • Aged Meat
  • Game
  • Animal skin - new and old leather
  • Animal fur - wet and dry
56
Q

Pinot Noir Flavors and Aromas: Fire Group

A
  • Smoke
  • Roasted
  • Caramel
  • Nuts
  • Coffee
57
Q

Age worthiness - when to drink red burgundy

A
  • Simple AOC Bourgogne Rouge - upon release to 5 years
  • Village Wines - 2 to 8 years ( some top villages longer)
  • Premier Cru - need 5 to 8 years
  • Grand Cru - need a minimum of 5 to 10 years
58
Q

The Rhone Valley

A
  • 2nd largest growing region in France
  • 28 Appellations
  • 27 grape varietals
59
Q

Northern & Southern Rhone varietals

A

Northern Rhone - long linear, monovarietal

Southern Rhone - blends

60
Q

Southern Rhone Climate

A

More of a Mediterranean Climate with milder winters and hot summers. Drought can be a problem but limited irrigation is permitted

61
Q

Northern Rhone Climate

A

Continental Climate with harsh winters but warm summers. Sourther most region in Europe to permit chaptalization

62
Q

Northern Rhone White Grape Varietals

A
  1. Viognier (mono-varietal)
  2. Roussanne
  3. Marsanne
63
Q

Northern Rhone Appellations

A

White Wines

  • Condrieu $60
  • Chateau Grillet (only 7.5 acres one of the smallest AOCs in France) ($250)
  • Hermitage (Blanc)
64
Q

Southern Rhone Grapes (Think Blends)

A
  • Grenache Blanc
  • Roussanne
  • Bourboulenc
  • Picpoul
  • Clairette
65
Q

Grenache Blanc Blend Cotes du Rhone AOC “Belleruche”, M. Chapoutier, Rhone Valley 2016

A

Regional wine from Rhone
Sight: golden hue, white blend
Smell: Pear, ripe apple, white pepper, white flowers
Taste: medium body, creamy, white life savers, pineapple

Chardonnay alternative
Cost $13

66
Q

M. Chapoutier

A

Grenache Blanc, Roussanne, Viognier, Clairette and Bourboulenc

100% stainless steel fermented

5 months sur lie

67
Q

Methods of Rose

A

Maceration: juice sits on skin –> will separate juice from skin
Bleeding/ Saignee - vat of juice in skins, pour pink juice in separate tank then concentrate pink to red
Blending - Red + white = pink

only specific regions in France allows blending

68
Q

Grenache Blend “Juliette”, La Sangliere, Vin de Pays de Mediterranee 2016

A

GV: Grenache Blend
Sight: pale pink, nice watery rim
Smell: light strawberry, faint cherry, current
Taste: Acidic, richer, more body than what was smelled, little bit of dry sensation little tannin for texture, strawberry

Cost: $12

69
Q

Grenache Varietal Characteristics

A

blackberry, currant, cinnamon, spice, strawberry

70
Q

Juliette

A

70% Grenache, 30% Syrah

- Primarily from the Provence region

71
Q

Northern Rhone Red Grape Varieties

A

92% Reds
Syrah - monovarietal, co-fermented, blended with white grapes
- the birthplace of Syrah

72
Q

Northern Rhone Appellations Red wines (Syrah)

A
  • Cote-Rotie ($96)
  • Hermitage ($60)
  • Crozes - Hermitage ($20)
  • Saint-Joseph
  • Cornas
  • Saint-Peray
73
Q

Southern Rhone Red Grapes (think blends)

A 
(blends of several grapes)
Grenache
Mourvedre
Syrah
Carignan
Cinsault
Counoise
74
Q

Southern Rhone Appellations AOC

A

Chateauneuf du Pape (13 grapes permitted) $$$

Gigondas
Rasteau
Luberon
Costieres de Nimes
Cotes du Rhone-Villages
Cotes du Rhone (red, white, rose)

Beaumes de Venise (vin doux naturel from Muscat)

75
Q

Grenache Blend Cotes du Rhone AOC Rouge, Andre Brunel, Rhone Village 2014

A

Sight: ruby fading to pink
Smell: currant, cherry
Taste: tannin, dry sensation

76
Q

Cotes Du Rhone AOC

A

70% Grenache, 20% Cinsault, 10% Syrah

- Aged in neutral oak without fining and filtering

Wines (14 decks)

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