BURGUNDY

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BURGUNDY
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BURGUNDY

• can easily rival the best wines of Bordeaux in
  terms of both quality and price
• unlike Bordeaux, where only one owner can ever
  lay claim to the name Mouton-Rothschild, in
  Burgundy, quite a number of people can call their
  wine Clos de Vougeot.

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BURGUNDY

• most vineyards in Burgundy are subdivided into
  small parcels
• many of these subparcels are held by different
  owners (Napoleonic Code)
• come across a number of wines labeled with the
  same vineyard name, but showing varying degrees
  of quality

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Burgundy

• The climate is cooler than that of Bordeaux,
• produces more red wine than white
• Whites used are Chardonnay (white) and Aligote
• Red used are Pinot Noir and Gamay
• produces about 30 of the quantity of Bordeaux  

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Regions

• 1. Chablis2. Cote dOrwhich is divided into
• a) Cote de Nuitsb) Cote de Beaune 3. Cote
  Chalonnaise 4. Maconnais 5. Beaujolais

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Burgundy
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Chablis

• soil is largely chalk and limestone
• grape variety used is exclusively Chardonnay
• There are four appellations for Chablis 

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1. Chablis Grand Cru

• seven Grand Crus
• occupy the best vineyards and are all located on
  a single southwest facing slope just outside of
  the town of Chablis

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2. Chablis Premier Cru

• forty vineyards located throughout the district
• The wines these produce can sometimes come close
  to the quality ofthe Grand Cru.

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3. Chablis

• Wines from anywhere in the Chablis area where the
  vines can be grown on Kimmeridgian limestone
• town in Dorset, England, on the other side of
  what is called the Paris Basin.
• a mixture of limestone and clay that can only be
  found in these two places 

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Petit Chablis

• Wines from anywhere in the Chablis area that does
  not allow the vines to be grown on Kimmeridgian
  limestone
• Generic wines 

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Chablis
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Cote de Nuits

• The Cote de Nuits is considered to produce some
  of the finest red wines in the entire world
• White wines are also produced here, but only in
  limited quantities
• specific wines from certain communes or villages
  never carry the Cotes de Nuits appellation
• instead sold directly under their village or
  commune name

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Cote du Nuits
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Cotes de Beaune

• wines can range from full-bodied and rich in
  style, through medium-bodied and even lighter,
  more delicate styles
• If other grape varieties are used, it must be
  indicated on the label
•  Grand ordinaire
• Any type of grape
• Passe-tout-graines
• 2/3 gamay, rest Pinot noir

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Cote de Beaune

• Produces great white wines
• one particularly famous red wine from this area
  (Pommard)
• From either Cote, you will find wines such as
  Cote de Nuits-Villages or Cote de Beaune-Villages
• blends from numerous villages in their respective
  locations.

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Cote Chalonnaise

• the wines are similar to those in the Beaune area
• considered lighter and perhaps a little less
  complex 
• There is no AC Cote Chalonnaise as such, but it
  does contain four village ACs (Mercurey, Rully,
  Givry and Montagny)

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Chalonnaise
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Maconnais

• 12,600 acres of vineyards on predominantly chalky
  soil
• known more for its whites (Chardonnay) than for
  its reds.
• The most famous wine of this region is
  Pouilly-Fuisse
• complex and extremely crisp wine with an aroma of
  flowers and sometimes candy-apples

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 Macon wines have three levels of classification

• Macon Superieur
• from Macon but with 1 more alcohol / volume than
  normal
• Macon-Villages
• a wine made from grapes from one of the 43 local
  wine producing villages
• Macon the name of a specific village
• best of the Macon wines MaconLugny . 

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Maconnais
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Beaujolais

• soil here is predominantly granite as opposed to
  the limestone
• the Gamay variety constitutes 98 of all grapes
  grown here

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Beaujolais
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Beaujolais can be divided into four appellations
or categories

• Beaujolais
• everyday fruity, crisp red wine
• Beaujolais Superieur
• similar to Beaujolais, except that it must have
  1 more alcohol than regular Beaujolais
• Beaujolais-Villages
• comes from one or more of the 35 villages in the
  north
• Beaujolais Crus
• these are ten named growth areas whose wines are
  considered distinct from other Beaujolais, and
  from each other 

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Beaujolais Nouveau

• first wine of the season and nearly half of the
  entire production
• only a few weeks old when bottled
• bright purple in color, and have a fresh fruit
  aroma and flavor (artificial banana fruit tones)
• best served chilled
• released every year on the third Thursday of
  November
• meant to be consumed almost immediately as a
  celebration of the harvest

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WINES OF THE UNITED STATES

• The United States ranks fifth in the world in
  terms of annual wine production
• only twenty-ninth in terms of consumption
• Commercial wineries operate in forty-three states

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A LITTLE HISTORY

• Norse sagas tell us that Leif, son of Eric, found
  a place he called Vinland on the east coast of
  America sometime around the year 985
• Whether these were grape vines or not, and where
  exactly this place was, no one really knows

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A LITTLE HISTORY

• European settlers first came to America in the
  16th century
• an abundance of native North American varieties,
  especially Vitis Labusca and Vitis Rupestris.
• predominant rootstock to be grafted onto Vinifera
  vines to fend off Phylloxera

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Agoston Haraszthy

• considered the father of Californias wine
  industry.
• convinced that California could produce some
  excellent wines
• was commissioned by the government to obtain what
  he felt would be the best vinestock for this area
• In 1861 he brought 100,000 vine cuttings of more
  than 300 varieties of European vines
• majority of these were planted in Sonoma

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A LITTLE HISTORY

• Phylloxera hit in the 1870s
• major damage to vinifera vines that were already
  thriving in Sonoma and Napa
• the US. was one of the main sources for the
  Rupestris rootstock that was necessary for this
  grafting

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A LITTLE HISTORY

• Prohibition between 1920 and 1933
• The Vostead Act prohibited the production and
  sale of alcoholic beverages for all but medicinal
  or religious purposes
• People told not to drink, took to drinking
  spirits instead of wine
• The Depression of the 1930s turned either of
  these into unthinkable luxuries

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A LITTLE HISTORY

• It took until the 1970s for the US. wine industry
  to get back on its feet
• California lead the way
• Napa became a destination for a number of people
  with little or no experience in making wine
• a new strain of phylloxera began wiping out
  vineyards throughout California and up into Oregon

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THE RULES

• AVAS, or Approved Viticultural Areas, were first
  established in California in 1983
• Bureau of Alcohol, Tobacco and Firearms (BATF)
• define the vineyard areas
• If an AVA is stated, 85 of the wine must come
  from that AVA

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THE RULES

• If the label states a varietal, 75 of the grapes
  must be of that variety
• Multiple grapes must be listed in order of
  percentage
• If the vineyard name is stated, 95 of the wine
  must come from that specific vineyard

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THE RULES

• If there is a vintage date, 95 of the wine must
  come from that year
• If a state or county in listed, 75 of the wine
  must have been produced there
• For Oregon,
• 90 for the variety
• 100 for the county

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THE RULES

• the labels are not required to carry the letters
  AVA nor the words Approved Viticultural Area

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THE PACIFIC

• Washington, Oregon and Idaho
• the best vineyards have been developed away from
  the Pacific coast, in the shelter of the many
  mountain ranges
• Oregons Willamette Valley
• high daytime temperatures are offset by cool
  nights
• desired combination of high sugar readings on
  ripeness, and plentiful acidity
• Winemakers follows the Burgundian style

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Oregon

• Maritime climate
• Cool, wet conditions
• Leads to possible rot problems
• Ripening concerns every year
• Vintage tends to be a problem
• Alluvial and volcanic soils

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Oregon
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Grapes to Discuss
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Gamay

• light red/garnet to full red
• Nose
• fruity, aromatic berry aroma, cherry, raspberry,
  banana, boiled sweets, acetate
• Taste
• soft, fruity, refreshing taste little or no
  bitterness or astringency
• good acid balance dry to medium dry

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Gamay

• Wines
• Beaujolais, roses
• grown in the Beaujolais region of France,
  California, Canada and in Eastern Europe also
  found in the Loire, Switzerland and in Valle
  dAosta in Italy
• Blending grape in south Rhone Valley

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Gamay

• Comments
• light, fruity red wine
• doesnt generally age well
• best when young and slightly chilled
• the Gamay-Beaujolais vine is actually a member of
  the Pinot family

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Pinot Noir

• pale to deep burgundy red
• Nose
• aromas vary raspberry, strawberry, beetroot
• difficult to describe
• true grape aromas being are so light they are
  overpowered by yeast aromatics and malo-lactic
  odors.
• Red berry or cherry flavors moving to barnyard
  aroma, or forest growth

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Pinot Noir

• Taste
• elegant fruit quality, silky smoothness when
  fully mature, full bodies and dry
• Wines
• also known as Spatburgunder, Noiren, Pinot Nero

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Pinot Noir

• Comments
• grown in France, Germany, Canada, Switzerland,
  Austria, Hungary, Romania, Bulgaria, Italy, South
  Africa, Australia, U.S. (Oregon, New York,
  California)
• does not age as long as Cabernet Sauvignon