Bourgogne Grapes

Question 1

Pinot Noir (Red)

Answer 1

Budding: Early (spring frost risk)

Ripening: Early

Disease: Susceptible to millerandage, downy mildew, powdery mildew, botrytis bunch rot, and fan leaf and leaf roll viruses

Uniqueness: Low anthocyanin (light color); delicate, thin-skinned; site-sensitive

Flavor Profile: Strawberry, raspberry, red cherry; earthy, mushroom, game with age

Structure: Medium alcohol, high acidity, low to medium tannins (Grand Cru → med(+) tannins)​

Question 2

Chardonnay (White)

Answer 2

Budding: Early (risk from spring frost)

Ripening: Early

Disease: Prone to grey rot, powdery mildew, millerandage, grapevine yellows

Uniqueness: Highly adaptable; wide stylistic range (Chablis to Côte d’Or styles)

Flavor Profile:

Cool (Chablis): Apple, lemon, wet stone

Moderate (Côte d’Or): Ripe citrus, melon, stone fruit

Structure: Medium to high acidity, light to full body depending on climate​

Question 3

Aligoté (White)

Answer 3

Budding: Early

Ripening: Early

Disease: Hardy, relatively disease resistant

Uniqueness: High acidity; traditional for Kir (white wine + crème de cassis)

Flavor Profile: Green apple, lemon, herbal notes

Structure: Light body, high acidity

Question 4

Gamay (Red) (Mostly in Beaujolais, but historically important in Burgundy)

Answer 4

Budding: Early

Ripening: Early

Disease: Vulnerable to millerandage, rot, wind damage

Uniqueness: Best on granite soils; can be vinified using carbonic maceration

Flavor Profile: Raspberry, red cherry, banana (if carbonic maceration)

Structure: Light body, medium to high acidity​