Winemaking

Question 1

The practice of adding premier cru wine to village wine to boost volume and quality

Answer 1

replis

Question 2

French for settling the must

Answer 2

débourbage

Question 3

Common method of rosé production in Bourgogne

Answer 3

saignée

Question 4

8 common practices for Pinot Noir vinification

Answer 4

1) triage (sorting)
2) destemming
3) cold maceration - 2-4 days
4) alcohol fermentation, with punchdowns
5) pressing - often blended with free run juice
6) malolactic fermentation - early by heating
7) maturation - French (Aliers) barrels, 14-18 months, 20-30% new
8) clarification and stabilization (not much filtering)

Question 5

7 common practices for Chardonnay vinification

Answer 5

1) whole cluster pressing
2) settling period
3) alcohol fermentation - stainless steel and barrel
4) batonnage - less now due to premox
5) malolactic fermentation - nudged along
6) maturation - 9-12 months
7) fining (bentonite) and filtering

Question 6

4 common additions and corrections used in vinification

Answer 6

1) Chaptalization - up to +1.5%
2) acidification
3) saignée, due to rain during harvest
4) sulphur

Question 7

What percentage of Bourgogne’s wine production is exported?

Answer 7

50%

Question 8

2 new quality levels for Crémant de Bourgogne

Answer 8

1) Eminent
2) Grand Eminent

Question 9

Aging requirement for Eminent Crémant de Bourgogne

Answer 9

2 years

Question 10

Aging requirement for Grand Eminent Crémant de Bourgogne

Answer 10

3 years

Question 11

3 requirements for Grand Eminent Crémant de Bourgogne, other than aging

Answer 11

1) Pinot Noir and Chardonnay only for white (up to 20% Gamay for rosé)
2) only 75% of juice may be used
3) must be Brut

Question 12

How much Chaptalization is permitted, in terms of % alcohol?

Answer 12

1.5%