Burgundy - General

Question 1

what is a climat?

Answer 1

An area within a vineyard

Question 2

Chardonnay budding/ripening?

Answer 2

early budding

early ripening

same as PG, PB and Savagnin

spring frost a probelm

Question 3

What increases the risk of spring frost damage in Burgundy?

Answer 3

Warmer winters bringing bud burst early

Question 4

What happens if hail hits fruit?

Answer 4

Grey rot can be present so sorting tables are essential in Burgundy

Question 5

Why would Pommard do well in dryer years?

Answer 5

High clay content - cooler soil and water retaining

Question 6

Elevation in Burgundy?

Answer 6

200-400m same as Elgin, Sancerre, Vernachia di San Gimignano and Barolo

Question 7

Chardonnay issues in the vineyard? (4)

Answer 7

1. Millerandage (hen and chicken)
2. grey rot
3. powdery mildew
4. Spring frost

Question 8

Pinot noir issues in the vineyard? (4)

Answer 8

1. Millerandage (hen and chicken)
2. downy and powdery mildew
3. botrytis
4. Spring frost

Question 9

Benefits and disadvantages of Cordon de Royat? (2)

Answer 9

limits vigour and controls yields

has high proportions of old wood which can harbour disease

Question 10

Planting density in Burgundy

Answer 10

8000-10000 VPH

Question 11

Pros and cons of de-budding?(2)

Answer 11

Can promote balance in the vine as it is done ealry in the season

can lead to very low yields after spring frost or hail

Question 12

pros and cons of green harvesting (3)

Answer 12

allows the producer to select specific bunches to drop

allows the producer to take into account any frost or hail reducing yields as its done later in the season

can promote excessive growth which leads to dilution in the grapes

Question 13

What can a winemaker do to alter a poor vintage?

Answer 13

Chapitalize or acidify

Question 14

Clarifying in Burgundy?

Answer 14

Sedimentation - with the wine maker picking how much and what solids remain in the juice

Question 15

what is and why do producers hyperoxidize must?

Answer 15

to make the wine more stable and prevent premature oxidation

Question 16

fermentation temperatures for white burgundy?

Answer 16

low to mid 16-18. higher for barrel ferments (20 degrees)

Question 17

Barrel use in Burgundy?

Answer 17

228 litre traditional casks and 500-600L casks (same as Cote Rotie)

Question 18

cap management techniques for red burgundy?

Answer 18

punching down and pumping over - good for reducing reduction

Question 19

post ferment maceration in Burgundy?

Answer 19

up to 3 weeks depending on style the producer wants to achieve

Question 20

Ageing for white and red burgundy?

Answer 20

8-10 months on oak for white
12-20 months for red

Question 21

WHere on the “slope” would you fin a Grand Cru?

Answer 21

mid slope with premier crus around them

Question 22

what is usually found at the lower part of the slope?

Answer 22

Village level wines