WSET4- Burgundy (Varieties)

Question 1

What are the principle grape varieties of the Côte d’Or, Côte Chalonnaise, and Mâconnais?

Answer 1

Chardonnay

Pinot Noir

Aligoté

Question 2

What are the principle black grape varieties of Burgundy?

Answer 2

Pinot Noir

Gamay Noir

Question 3

What are the principle white grape varieties of Burgundy?

Answer 3

Chardonnay

Aligoté

Question 4

Describe Chardonnay’s budding and ripening characteristics.

Answer 4

Early Budding

Early Ripening

Question 5

What is Chardonnay susceptible to? How do these affect yields?

Answer 5

Spring frosts due to early budding

Grey rot, powdery mildew, millerandage, and grapevine yellows

All of these reduce yields

Question 6

Regarding yields, what is the advantage of growing Chardonnay?

Answer 6

It produces relatively high yields without losing quality.

Question 7

What soils and climates are suitable for Chardonnay? Which is the best?

Answer 7

It can be grown in a variety of soils and climates, leading to a range of styles. The best quality examples are from limestone/clay soils, as in Burgundy.

Question 8

What is the main challenge to making high quality wines from Chardonnay in a good growing season?

Answer 8

Vigor management, which can provide excessive yields and shading

Question 9

What is the typical profile of Chardonnay wines from cool climates? Where in Burgundy would you find this style?

Answer 9

Apple, pear, lemon, lime, and wet stone aromas with light to medium body and high acidity.

This is common of Chablis.

Question 10

What is the typical profile of Chardonnay wines from moderate climates? Where in Burgundy would you find this style?

Answer 10

Ripe citrus, melon, and stone fruit aromas with medium to medium (+) body and medium (+) to high acidity.

This is common of the Côte d’Or.

Question 11

How long is the growing season in Chablis, the Côte d’Or, the Côte Chalonnaise, and the Mâconnais? Why is this beneficial for growing Chardonnay and Pinot Noir?

Answer 11

The growing season in Burgundy is short due to the cooler climate. Chardonnay and Pinot Noir are both early ripening varieties, making them ideal for viticulture there.

Question 12

Describe Pinot Noir’s budding and ripening characteristics.

Answer 12

Early Budding

Early Ripening

Question 13

What is Pinot Noir susceptible to? How do these affect yields?

Answer 13

Spring frosts due to early budding

Millerandage, downy and powdery mildews, botrytis, and fan leaf and leaf roll viruses

All of these reduce yields

Question 14

What is the disadvantage of growing Pinot Noir in warm climates?

Answer 14

Pinot Noir tends to ripen very quickly in warm climates, reducing aromatic intensity and risking sunburn and shrivelling of the berries

Question 15

What is the primary concern in Burgundy regarding Pinot Noir’s ripeness?

Answer 15

Whether it will ripen fully to develop the desired tannin, color, and aromatic levels

Question 16

Where do the majority of clone families used in Burgundy originate? Where else are they used?

Answer 16

The University of Burgundy in Dijon. They are collectively known as the Dijon clone family and are used in many winegrowing regions throughout the world.

Question 17

What is the typical profile of Pinot Noir wines from Burgundy?

Answer 17

Strawberry, raspberry, and red fruit flavors, developing into earth, game, and mushroom notes with age

Village wines tend to have light, oak-derived aromas with low to medium tannins, medium alcohol, and high acidity

Grand Cru wines can have medium (+) tannins

Question 18

What decisions must a grower in Burgundy make when choosing clones to plant?

Answer 18

Clones tend to vary in yield, disease tolerance, ripening speed, and aromatics.

Choosing one clone can produce a more uniform wine profile, but makes the vineyard more susceptible to disease.

Question 19

Why does Pinot Noir need to be vilified carefully?

Answer 19

It has a delicate character, is aromatic, and has relatively light tannins

Question 20

What are the advantages and disadvantages of whole bunch fermentation with Pinot Noir?

Answer 20

The bunches aid with aeration of the must, allowing the extraction of aromatic compounds and fine tannins, and offering freshness to the wine. If the stems are unripe, they can impart astringent flavors and lower acidity.