Burgundy

Question 1

What are the five regions that make up Burgundy?

Answer 1

1. Chablis
2. Côte d’Or
3. Mâconnais
4. Chalonnaise
5. Beaujolais

Question 2

What is the climate of Burgundy generally?

Answer 2

Cool continental

Question 3

In Burgundy, list 3 ways how the hills, aspect, and slopes affect ripening potential of a vineyard site.

Answer 3

1. South-facing slopes get all-day sun which promote ripening;
2. Hills provide some wind/weather protection;
3. Hills have well-draining soils.

Question 4

What are the two main white grapes of Burgundy?

Answer 4

1. Chardonnay
2. Aligoté

Question 5

What are the two main red grapes of Burgundy?

Answer 5

1. Pinot Noir
2. Gamay

Question 6

What are the two appellations used for Aligoté in Burgundy?

Answer 6

1. Bourgogne Aligoté AOP
2. Bouzeron AOP

Question 7

What is the name of the main soil type in Chablis?

Answer 7

Kimmeridgian

Question 8

What is the name of the main soil type in Petit Chablis?

Answer 8

Portlandian

Portlandian soil is a younger rock strata and a purer form of limestone than Kimmeridgian.

Question 9

What is the main soil type in Beaujolais?

Answer 9

Granite

Granite is the soil type for the Crus of Beaujolais; limestone-clay is the predominant soil for most Beaujolais AOP.

Question 10

Why is there so much vintage variation in Chablis?

Answer 10

Because of its cool northern location there is uncertainty about ripening from year to year.

The early ripening characteristic of Chardonnay is an advantage.

Question 11

Chablis is vulnerable to spring frosts and hail storms during the growing season.

How do these environmental hazards impact the region?

Answer 11

Both can have a severe impact on the region’s yields.

Question 12

List 3 efforts that are taken in Chablis to mitigate the threat of frost?

Answer 12

1. Smudge pots
2. Sprinklers (‘aspersion’)
3. Pruning choices: later pruning promotes later bud-burst, reducing the chance of damage to the new buds from early spring frosts.

Question 13

In Chablis, why is the double Guyot replacement cane training system typical?

Answer 13

If one cane fails, the other may survive frost.

Question 14

What are the six main soil types found in Burgundy?

Answer 14

1. Kimmeridgian
2. Portlandian
3. Marl
4. Chalk
5. Limestone
6. Schist

Question 15

How does the style of Chardonnay change from Chablis to Côte d’Or to Chalonnaise through the lens of geography?

Answer 15

• Chablis - most northern, Kimmergian soil – pronounced acidity, medium weight, lees character, and an intensely mineral, steely character
• Côte d’Or: eastern- and southeastern-facing slopes of a single limestone escarpment – more textural and rich than Chablis, broader spectrum of flavors
• Chalonnaise: vineyards occupy a series of noncontiguous, gently sloping hillsides, not protected by the dominating escarpment of the Côte d’Or so plenty of conduits for cool westerly winds so sometimes ripening is delayed (after the Côte d’Or)

Question 16

How does the style of Pinot Noir change from Côte d’Or to Chalonnaise through the lens of geography?

Answer 16

• Generally the style of PN from Chalonnaise lacks the pedigree that PNs from the Côte d’Or possess.
• Vineyards in Chalonnaise occupy a series of noncontiguous, gently sloping hillsides with varied aspects.
• Vineyards in Côte d’Or have a more south-east or even southerly in aspect, along with elevation (~200-400m asl) to ensure cooler nighttime temps (diurnal shift which helps retain acidity).

The aspect and elevation of the various vineyards in Burgundy are among the most critical factors determining the style and quality of the wines.

Question 17

What are the benefits and consequences of planting density in Burgundy?

Answer 17

• Planting densities in Burgundy are typically around 8,000–10,000 vines per hectare, although there are growers who have much higher planting densities.
• Denser planting is thought to encourage root competition, leading to better quality fruit, i.e. smaller berries with higher flavor intensity.

Question 18

What is oidium?

Answer 18

Powdery Mildew

• caused by the fungus Erysiphe necator
• attacks young, green parts of the vine
• can damage young shoots, inflorescences and grapes, reducing yield

Chardonnay is prone to oidium.

Question 19

What is peronospera?

Answer 19

Downy Mildew

• a water mold that lives within vine tissue, not on the surface
• attacks green parts of the plant, especially young leaves and flowers, reducing yields by defoliating the vine

And if you defoliate the vine, you don’t have photosynthesis, which means grapes won’t ripen.

Question 20

What are the general effects of limestone soils on vine vigor?

Answer 20

• Limestone soils permit the soil to retain moisture in periods of dry weather but allow for good drainage during heavy rains.
• Because of limestone’s porosity, vines’ roots can extend far, deep, and wide.
• Therefore limestone soils allow a vine to grow with vigor, and it’ll be up to the vineyard manager to train and manage the vines appropriately.

Question 21

What is malolactic conversion?

AKA malo, malolactic fermentation

Answer 21

• The result of lactic acid bacteria converting malic acid into lactic acid and carbon dioxide.
• It typically happens after alcoholic fermentation and occasionally during it.

Question 22

Describe carbonic maceration.

Answer 22

It is an enzymatic, intracellular fermentation which takes place within the grapes themselves under anaerobic (without oxygen) conditions.

Anaerobic respiration of the grapes will convert the sugars in the grapes into ethanol.

Question 23

How does the use of new French oak affect the style and flavor of red and white Burgundies?

Answer 23

• French oak tends to have more tannin than American oak, so Burgundy wines can show more wood tannins.
• French oak has fewer lactones than American oak, so Burgundy won’t have as much of a coconutty flavor as wines that use American oak.
• French oak tends to have a tighter grain than American oak, so woody flavors are less harsh.

Question 24

What is bâtonnage?

Answer 24

Lees stirring - can increase the release of yeast compounds into the wine.

Question 25

What are the effects of bâtonnage on white Burgundy / why would winemakers perform it?

Answer 25

Frequent stirring is an oxidative procedure that can **round out young wines**, but wines destined for longer lives do not necessarily require the immediate richness and texture that bâtonnage offers.

Question 26

Why would a winemaker do cold soak/prefermentation maceration on their red Burgundies?

Answer 26

Cold soaking is a gentle technique, suitable for premium wines. The cold temperatures result in a slow extraction, which can easily be monitored and controlled to achieve the level of extraction desired. ## Footnote It is very **commonly conducted on Pinot Noir to promote color intensity**, because this grape variety has a low level of anthocyanins.

Question 27

Describe stem inclusion and why a winemaker would use this technique in winemaking.

Answer 27

* Stems contain tannins, which can be extracted if the stems are left in contact with the wine. * These tannins are not wanted in white wines and are additional to skin/seed tannins in red wines, so can be desirable in some wines and not in others but stems should really only be used if the stems are ripe. * Stems can add flavors that are sometimes described as ‘spicy’ or ‘herbal’. ## Footnote If stems are not ripe, they can convey unwanted green flavors and bitter tannins to wine.

Question 28

Describe whole cluster fermentation and why a winemaker would use this technique in winemaking in Burgundy.

Answer 28

The objective of whole berry/bunch fermentations is to create an **oxygen-free environment for the uncrushed fruit**. The lack of oxygen has several outcomes: * intracellular fermentation (partial carbonic!) which can **reduce the malic acid levels by up to 50%**, lowering the total acidity and raising the pH of the must/wine; * **glycerol levels increase, which can add texture, and a range of distinctive aromas** is created inside the grape, commonly including kirsch, banana, bubble gum and cinnamon.

Question 29

Describe semi-carbonic maceration and why a winemaker would use this technique on their red Burgundies.

Answer 29

This is a similar but slightly different technique from full carbonic maceration that does not involve filling the vessel with CO₂ * done **if the winemaker wants to make a wine with slightly more concentration, body and tannin**, and hence a longer aging capacity; * this approach can lead to a **better integration of the aromas** from intracellular fermentation with aromas from the grape variety. ## Footnote It results in wines with more fruitiness and a softer mouthfeel than crushed fruit fermentations, and is a technique sometimes used when making fruity styles of Pinot Noir, Malbec, Tempranillo, Gamay and Carignan, among other grape varieties.

Question 30

What is a pièce? What is its size?

Answer 30

It is the name of the **228L barrel used in Burgundy**.

Question 31

What is Chaptalization?

Answer 31

Adding dry sugar, grape must, grape concentrate or rectified concentrated grape must (RCGM) to the must either before or during fermentation to increase the alcoholic content of the final wine.

Question 32

Discuss variations in oak usage between Grand Cru/Premier/Village in Chablis.

Answer 32

Oak aromas, flavors and textures are not typically desirable nor commonly found in most village Chablis, which is celebrated for its crisp, bright citrus and green apple fruit flavors and high acidity. However, some wines, especially the grand crus and more occasionally the premier crus, may be fermented and aged in barrels. There is a range of styles from use of old oak (e.g. Dauvissat or Raveneau), some new oak (e.g. William Fèvre) and the use of stainless steel or concrete for grand cru wines (e.g. Jean-Marc Brocard). ## Footnote This issue has been controversial as some think that Chablis should not smell or taste of oak, unlike many Chardonnays from around the world.

Question 33

Discuss variations in oak usage in Mâconnais (Mâcon-Villages vs. Pouilly-Fuissé).

Answer 33

Generally, as the climate of the Mâconnais is typically slightly drier and warmer than the Côte d’Or, wines from Mâconnais can handle oak * Mâcon-Villages can handle some oak but the quality won't be as high as Pouilly-Fuissé; * Pouilly-Fuissé grapes can ripen more fully in the amphitheatre of Fuissé due to better sunlight interception and good drainage, which allows greater flavor concentration which means it can handle more oak than just regular Mâcon-Villages wines.

Question 34

Discuss variations in oak usage between Beaujolais Nouveau/Villages/Cru.

Answer 34

* Beaujolais-Nouveau rarely, if ever, uses oak (the aim is to enhance the fruitiness of the wine and the depth of color in order to make a wine for early consumption -- not oak flavors). * Beaujolais-Villages typically don't see new oak, but some are fermented or matured in neutral oak. * Cru Beaujolais may be aged in small or large barrels with a small percentage of new oak, raising production costs.

Question 35

List the 4 major source areas for Crémant de Bourgogne.

Answer 35

1. **Mâconnais**, especially for Chardonnay (e.g. the large co-operative Cave de Lugny) 1. Côte **Chalonnaise**, especially around Rully 1. **Beaujolais** 1. **Areas around Chablis** in the Yonne département

Question 36

What are the similarities and differences between Bourgogne AOP and Coteaux Bourguignons AOP?

Answer 36

* Bourgogne AOP is the baseline regional appellation for the entire Burgundy winegrowing region -- red, white, and rosé wines can be made under this designation and are generally produced from Pinot Noir and Chardonnay grapes; * Coteaux Bourguignons AOP shares the same broad dimensions as Bourgogne AOP, but its regulations **allow the inclusion of Gamay in red blends**. ## Footnote Inexpensive blended white and rosé wines are also authorized for Coteaux Bourguignons AOP.

Question 37

Name the 7 climats of Grand Cru Chablis.

Answer 37

1. Les Clos 2. Vaudésir 3. Valmur 4. Preuses 5. Blanchot 6. Bougros 7. Grenouilles

Question 38

What are the similarities and differences between Côte de Nuits-Villages AOP and Côte de Beaune-Villages AOP?

Answer 38

* **Côte de Beaune-Villages** wines are red, and grape material may be sourced from any village in the Côte de Beaune save Pommard, Volnay, Aloxe-Corton, and Beaune itself. * **Côte de Nuits-Villages** wines are red or (rarely) white, and may be sourced from the villages of Fixin and Brochon in the north, and Prissey, Corgoloin, and Comblanchien in the south. ## Footnote In short, they both produce red wine but Côte de Beaune-Villages ONLY makes red and Côte de Nuits-Villages makes red *and* some white wine.

Question 39

Name the 9 villages of the Côte de Nuits from north to south.

Answer 39

1. Marsannay 1. Fixin 1. Gevrey-Chambertin 1. Morey-St-Denis 1. Chambolle-Musigny 1. Vougeot 1. Vosne-Romanée 1. Flagey-Échézeaux 1. Nuits-St-Georges

Question 40

Name the 9 Grand Cru vineyards in Gevrey Chambertin.

Answer 40

1. Chambertin 2. Chambertin Clos de Bèze 3. Chapelle-Chambertin 4. Charmes-Chambertin 5. Griotte-Chambertin 6. Latricières-Chambertin 7. Mazis-Chambertin 8. Mazoyères-Chambertin 9. Ruchottes-Chambertin

Question 41

Name the 5 Grand Cru vineyards in Morey-St.-Denis.

Answer 41

1. Bonnes Mares 2. Clos de la Roche 3. Clos de Tart 4. Clos des Lambrays 5. Clos Saint-Denis

Question 42

Name the 6 Grand Cru vineyards in Vosne-Romanée.

Answer 42

1. La Tâche 2. Romanée-Saint-Vivant 3. Romanée-Conti 4. La Romanée 5. Richebourg 6. La Grande Rue

Question 43

Name the 2 Grand Cru vineyards in Echézeaux.

Answer 43

1. Echézeaux 2. Grands-Echézeaux

Question 44

Name all the Grand Cru vineyards in Nuits-Saint-Georges.

Answer 44

There are no Grand Cru villages in NSG.

Question 45

Name the 2 Grand Cru vineyards in Chambolle-Musigny.

Answer 45

1. Bonnes Mares 2. Musigny

Question 46

Which Grand Cru in the Côte de Nuits makes white wine?

Answer 46

Musigny ## Footnote Vogüé is the sole owner of the Les Petits Musigny plot, and the domaine has 0.57 ha of Chardonnay planted within it.

Question 47

Name the 15 villages in the Côte de Beaune from north to south.

Answer 47

1. Pernand-Vergelesses 2. Ladoix-Serrigny 3. Aloxe-Corton 4. Savigny-lès-Beaune 5. Chorey-lès-Beaune 6. Beaune 7. Pommard 8. Volnay 9. Monthélie 10. Auxey-Duresses 11. Meursault 12. Puligny-Montrachet 13. Saint-Aubin 14. Chassagne-Montrachet 15. Santenay

Question 48

Which 3 villages abut the Grand Cru of Corton?

Answer 48

1. Aloxe-Corton 2. Ladoix-Serrigny 3. Pernand-Vergelesses

Question 49

Name the 3 Grand Cru vineyards in Chassagne-Montrachet.

Answer 49

1. Montrachet 2. Bâtard-Montrachet 3. Criots-Bâtard-Montrachet

Question 50

Name the 4 Grand Cru vineyards in Puligny-Montrachet.

Answer 50

1. Montrachet 2. Chevalier-Montrachet 3. Bâtard-Montrachet 4. Bienvenues-Bâtard-Montrachet

Question 51

Name 2 Premier Crus in Puligny that abut the Grand Cru vineyard of Montrachet.

Answer 51

1. Le Cailleret 2. Les Pucelles

Question 52

What are the 10 Crus of Beaujolais from north to south?

Answer 52

1. Saint Amour 2. Juliénas 3. Chénas 4. Moulin-à-Vent 1. Fleurie 5. Chiroubles 7. Morgon 8. Régnié 9. Brouilly 10. Côte de Brouilly

Question 53

# Fill in the blank. The most well known lieu-dit in Morgon in Beaujolais is \_\_\_\_\_\_\_\_.

Answer 53

Côte du Py

Question 54

Name the five AOPs of Côte Chalonnaise from north to south.

Answer 54

1. Bouzeron AOP (white wines from 100% Aligoté) 1. Rully AOP 1. Mercurey AOP 1. Givry AOP 1. Montagny AOP

Question 55

# Fill in the blank. The most important AOP within the Mâcon AOP is \_\_\_\_\_\_\_\_\_.

Answer 55

Pouilly-Fuissé AOP

Question 56

In 2020 premier cru status was awarded to 22 climats within Pouilly-Fuissé AOP. Name the 7 premier crus in the commune of Fuissé.

Answer 56

1. Le Clos 1. Les Brulés 1. Les Ménétrières 1. Les Reisses 1. Les Vignes Blanches 1. Les Perrières 1. Vers Cras

Question 57

What is a négociant?

Answer 57

A wine merchant or trader who buys grapes, juice, or finished wine from growers and/or co-ops so they can bottle it under their own label. ## Footnote Négociants can be big or small, and they usually make a range of quality levels.

Question 58

What is a domaine?

Answer 58

A winery estate that owns land and grows grapes to make wine only from that estate.

Question 59

What is a clos?

Answer 59

A wall-enclosed vineyard.

Question 60

What is a monopole?

Answer 60

A vineyard that has only one owner.

Question 61

What does Vieilles Vignes mean on a bottle of Burgundy?

Answer 61

Old Vines ## Footnote Typically "old vines" start around the age of 30.

Question 62

What is a lieu-dit? | Plural: lieux-dits

Answer 62

A plot or an area that has specific characteristics -- they are the ultimate expression of the notion of terroir.

Question 63

Besides Dauvissat and Raveneau, name 3 other Chablis producers.

Answer 63

1. Moreau-Naudet 2. Tribut 3. Louis Michel

Question 64

Name 5 of the most famous, rare, and highest priced Burgundy producers.

Answer 64

1. DRC 2. Leroy 3. Coche-Dury 4. Domaine Leflaive 5. Roulot

Question 64

Name 6 of the larger négociants in Burgundy.

Answer 64

1. Louis Jadot 2. Louis Latour 3. Albert Bichot 4. Bouchard Père et Fils/William Fèvre 5. Drouhin 6. Faiveley

Question 65

Know the general quality levels of vintages in the past 10 years (2013-2023).

Answer 65

* 2013 - a disappointment (cold spring, short crop) * 2014 - unusual but decent with classic acidity levels * 2015 - warm, dry summer lead to low acidity levels * 2016 - classic vintage but short due to hail * 2017 - short crop but very good quality * 2018 - charming vintage with good quality fruit * 2019 - rich and generous wines with lively acidity despite inclement spring followed by a hot, dry summer * 2020 - early harvest from warm vintage but well-balanced wines * 2021 - classic vintage, worth cellaring, small crop * 2022 - growing season was incredibly hot and lacked concentration of 2019 and '20 * 2023 - historic vintage with exceptionally large yields

Question 66

The Napoleonic Code of Inheritance -- discuss the fragmentation of vineyards and resulting vineyard ownership.

Answer 66

Napoleonic Code required inheritances to be split equally among heirs * This edict greatly fractured vineyard ownership over time and laid the foundation for the current division of Burgundy holdings. * Today’s vineyards are a patchwork: the grand cru Clos Vougeot alone claims over 80 growers.

Question 67

* What is Marc de Bourgogne? * At what point in a meal would it be served?

Answer 67

* Marc is the distillation of the solid matter (skins of grapes, pips, etc.) that remains after the pressing of grapes. * After a meal (it's a digestif).

Question 68

What is the proper glassware for white and red Burgundy?

Answer 68

Burgundy bowls ## Footnote They have larger, rounder bodies and smaller apertures than Bordeaux glasses.

Question 69

Classic Burgundian dishes with the wines of Burgundy: whites.

Answer 69

* Anything buttery * Cream sauces * Simply cooked fish and shellfish * Mushrooms (and truffles with aged white Burgundy) * Creamy soups

Question 70

Classic Burgundian dishes with the wines of Burgundy: reds.

Answer 70

1. Quail and game birds 2. Époisses 3. Beef Bourguignon 4. Mushrooms

Question 71

How is carbonic maceration carried out? What is the result from using this method?

Answer 71

Uncrushed, intact, whole bunches of grapes are placed in fermentation vessels with CO₂ pumped into the vessel to remove any oxygen. In this oxygen-free environment, berries start to ferment from the inside. Once the alcohol inside the grapes reaches 2%, they burst, releasing their juice naturally. The grapes are typically pressed at this stage, separating the juice from the skins. Normal fermentation (with yeasts) then finishes fermentation. Using this method results in a red wine that has lots of color, low tannins, and is soft, very fruity, and displays the typical flavor markers of carbonic maceration (kirsch, banana, bubble gum).

Question 72

Why/under what conditions would a Burgundy winemaker utilize chaptalization?

Answer 72

If the vintage was cool or so cloudy that grapes struggled to ripen, which means low sugar development and therefore the need to boost final alcohol and improve mouthfeel.