Wset - Beaujolais Flashcards
How’s the climate in Beaujolais?
Very similer to the southern Mâconnais
In which soil does Gamay thrive the best?
In granite soils that have low levels of nutritions.
if not well-managed, gamay can produce large yields, which results in lower-quality wines.
What character has Gamay?
Gamay gives fragrant wines with aromas of raspberry and cherry fruit. medium tannins, and body and the lightest styles can even be served lightly chilled.
Name the hierarchy of appellations in Beaujolais from bottom to the top.
Regional appellation; Beaujolais
Village appellation; Beaujolais Village
Individual appellation; Beaujolais crus
How many Beaujolais crus are there?
10
What is beaujolais Nouveau?
a wine specifically made for early drinking. it’s released on the market on the third thursday of Novembre and it can only be sold until the following 31th of august.
It can only come from Beaujolais or beaujolais village.
What character does Beaujolais Nouveau have?
light in body and tannins, red berry and ofter notes of kirsch, banana and cinnamon-like spice from the carbonic-maceration
Where do they produce wine under the appellation of Beaujolais?
to the southeast of the region, on the alluvial plain of the river saône.
What kind of landscape can you find to the northwest of the region? and what style of Beaujolais can you find here?
rolling hills and granite soils
Here you can find 39 villages that have the right to use the label; Beaujolais Villages
Name 4 great cru villages
Brouilly
Morgon
Fleurie
Moulin-à-Vent
What character does a wine of Moulin-à-Vent and Morgon often produce?
the most structured wines, the fruit concentration and level of tannins mean that these wines can improve with bottle-ageing.
What character does a wine of Brouilly and Fleurie often produce?
they tend to produce lighter, more perfumes styles
Which special techniques are often used in the cru villages?
many undergo a crushed-fruit fermentation and some will receive oak ageing, often in large vats rather than casks.
other producers use semi-carbonic maceration or a small proportion of whole bunches to give brighter fruit aromas.
