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Intro Somm Study Guide > Burgundy > Flashcards

Flashcards in Burgundy Deck (17):
1

Primary grape varieties

White:
Chardonnay
Aligoté

Red:
Pinot noir
Gamay

2

Climate

Continental

3

Quality classifications

Regional appellations 56%
Village 30%
Premier Cru 12%
Grand cru 2%

4

Bourgogne passé tout grains rules

Wine produced from no more than 2/3 Gamay and no less than 1/3 Pinot noir which have been pressed together

5

How many Grand Cru AOCs are there?

32 in Côte d'Or
7 in Chablis

6

When was the first systematic classification devised, and who devised it?

1861 by Dr Jules Lavalle

7

Burgundian Pièce

Traditional barrel of choice for Pinot noir and Chardonnay. Holds 60 gallons (228 L).

8

Common vineyard techniques regarding extracting tannins from Pinot noir

Some vineyards use automatic rotofermenters, others use manual immersion of the cap of skins. Some producers swear by cold maceration prior to the start of alcoholic fermentation, to obtain color and particularly elegant tannins, others let maceration take place in the wine at the end of fermentation in warm temperatures. Others, however, use a combination of the two

9

Chardonnay fermenting techniques

Almost all top quality Chardonnay is fermented in the pièce, where after the first racking they are molded through repeated, week long agitation of the fine yeast (tonnage), into sparkling, full, strong wines.

10

What town has the only AOC for Aligoté?

Bouzeron in Cote chalonnaise

11

What methods do vineyards in Chablis use to combat frost

1. Heating the vineyard by placing oil heaters in the rows of vines.

2. When temperatures drop to freezing, the vines are sprayed with water. This produces a film of ice on them, which acts like a miniature igloo, protecting the young shoots.

12

What soil type do ALL premier and grand crus have

Kimmeridge limestone, which is a mixture of chalk, clay, and oyster fossils

13

What is petit Chablis

Vineyards that have Portland limestone instead of kimmeridge limestone. The Portland limestone is considered inferior

14

Chablis vinification

There are disputes surrounding the aging of Chablis wines. The so called feuillette, a wooden cask holding 35 gallons (132 L), is of historical importance. Traditionally, discoloration was caused by old wood during fermentation and aging. Many producers ferment their wines in vats and siphon them off into oak barrels of varying ages only when the malolactic fermentation is complete

15

Jean Marc Brocard

Producer in Chablis. Wines include:

Bourgogne blancs
Sauvignon de Saint bris

Chablis:
Domaine sainte Claire vielles vignes

Chablis premier Cru:
Beauregard
Cote de Jouan
Montée de Tonnerre

Chablis Grand Cru:
Bougros
Les clos

Domaine de la Boissonneuse

Only wines matured in stainless steel. Julien Brocard now uses biodynamic cultivation methods on the Domaine de la Boissonneuse

16

La chablisienne

Producer in Chablis. Wines include:

Chablis:
Vielles Vignes

Chablis premier Cru:
beauroy
Fourchaume
Les lys

Chablis Grand Cru:
Les clos:
Grenouilles
Bourgogne rouge Epineuil

Cremant de Bourgogne

17

Vincent Dauvissat

Producer in Chablis. Wines include:

Petit Chablis
Chablis
Chablis premier Cru:
La forest
Sechet
Vaillons

Chablis Grand Cru:
Les clos:
Les Preuses

Fermented in barriques