Burgundy (White)

Question 1

Chablis

Answer 1

• Chardonnay

- North of Côte d’or and close to champagne region

Question 2

Four Classifications of Chablis

Answer 2

• Petit Chablis - basic quality, floral aromas and notes of citrus
• Chablis - village wines, fresh bright mineral nose, dry with green apples and lemon
• Premier Cru - 40 vineyards (good aged 5-10 years)
• Grand Cru - 7 vineyards, le clos biggest producer (good aged 10-15 years)

Question 3

William Fevre

Answer 3

• Medium bodied, dry, high acidity
• 8-10 months in stainless steel vats

T.N. - citrus, white fruits and flower aromas with minerality

Pairing - pork, grilled fish, oysters, goat cheese or any white protein

Question 4

Cote de Beaune

Answer 4

• Known for rich Chardonnay

- Classic wines are meursault, puligny-Montrachet, pommard and beaune

Question 5

Classifications of White Burgundy

Answer 5

• Regional - exist throughout Burgundy and will have the word Bourgogne (blanc) on the bottle (generic appellation for Burgundy). Approx 51% of production
• Village - 44 communal appellations, carries the name of the village of the area it was produced. Approx 37% of production
• Premier cru - “1er cru” majority named after vineyards that have been established as plots of “climats” that are 1st growths. Approx 10% of production
• Grand cru - account for approx 2% of the regions production and are found in the Côte d’Or. Must be aged at least 3 years, have a maximum yield of grapes and must have own appellation

Question 6

Maconnais

Answer 6

• Most southerly region and largest of Burgundy
• Rouge of the family
• The warmer climate shows up in well-structured Chardonnays
• Most famous region is Pouilly-Fuisse

T.N. - Ripe stone fruits, honeysuckle, citrus peel and wild herbs. Soft apple, pineapple and white peach. Slightly tart

Pairing - Shellfish, white fish, smoked salmon, goat cheese, charcuterie, calamari and escargot

Question 7

Puligny Montrachet

Answer 7

-Chardonnay

T.N. - Creamy texture with ripe apple, pineapple and hints of vanilla, Minerality, floral, good acid and delicate oak

Pairing - crab, roasted chicken, smoked duck, halibut, fish in sauce

*difference between chassagne-Montrachet and puligny-Montrachet - puligny tends to be more tight and floral with a pronounced acid and minerality where as chassagne tends to be weighted, more rounded with overt fruit characteristics with buttery richness

Question 8

Chassagne-Montrachet

Answer 8

-Chardonnay

T.N. - Mayflower, honeysuckle, hazelnut, minerality, honey and ripe pear. In some cases toast and fresh butter

Pairing - poultry, veal, curries, stir-fries, fish in sauce, salmon. In premier crus complement crawfish, lobster and foie gras

*difference between chassagne-Montrachet and puligny-Montrachet - puligny tends to be more tight and floral with a pronounced acid and minerality where as chassagne tends to be weighted, more rounded with overt fruit characteristics with buttery richness

Question 9

Meursault

Answer 9

-Chardonnay

T.N. - canary yellow to greeny-gold, bronze as it ages. Ripe grapes toasted almonds, hazelnut, mineral, butter, honey with citrus notes. Silky oak balance

Pairing - fine-textured fish like lobster, crawfish or prawns in a garlic butter sauce. Poultry or veal in a white sauce

Question 10

Domaine Le Flaive Puligny Montrachet

Answer 10

• Comes from seven parcels in Puligny Montrachet
• Oak casks (18% new) fermentation and aged 12 months in cask then 6 months in tank, lightly filtered

T.N. - med-full bodied, slightly dry with medium acid. Lemon rind, pastry cream, white flowers, with notes of peach, light smoky flint

Pairing - rich fish dishes, pork, chicken and anything in cream sauce or fungi