Lesson 4 Principle Wine Regions of the World a unique gift from nature and the earth’s geology

Lesson 4: Principle Wine Regions of the World 4.10 France (continued) [ Wine map of the Burgundy region ]

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Lesson 4: Principle Wine Regions of the World 4.10 France (continued) [ Wine map of the Burgundy region ]

Lesson 4: Principle Wine Regions of the World 4.10 France (continued) [ Burgundy Region ]

Burgundy’s famous white wines: Chablis, Macon Blanc, Meursault, Montrachet, Pouilly Fuisse.
Burgundy’s famous red wines: Beaune, Bourgogne, Gevrey Chambertin, Macon, Nuits Saint Georges, Pommard, Vosne-Romanee.
Location and Climate: Burgundy is to the Northeast of France, its landlocked. Its climate is continental, no sea influence, severe winters, hot
summers – unreliable rain. Weather: Frost and hail are major hazards. Frequent summer rains make area prone to grey rot
Burgundy main wine growing areas are; Chablis / Cote de Nuits / Cote de Beaune / Cote Chalonnais / Maconnais / Beaujolais.
Main Soils: Chablis: limestone overlaid with Kimmeridgian clay, Core d’Or: limestone mixed with marl, Beaujolais: granite.
Grape varieties: North Burgundy: Black - Pinot Noir, White - Chardonnay, Aligote. South Burgundy: Black - Gamay, White -
Chardonnay.
INAO regulations for the top wines of Burgundy state that the grapes used are Pinot Noir for red wine, Chardonnay for white wine
Yield: is set at 40 hectolitres per hectares for the best, 60 for ordinary (this can change).
Strength of wine: must achieve 12% for best, 10% for ordinary.
Grape growing: North: high-density planting, Guyot trained. The best vineyards are on the east – or southeast – facing slopes
South (Beaujolais): Gobelet-pruned, freestanding vines. The best vineyards are on the hillsides in north.
Winemaking:
Red: Traditional fermentation with very little use of new oak maturation for Pinot Noir. Carbonic maceration for Beaujolais.
White: Stainless steel with very little oak used for Chablis. Barrel fermentation and new oak used for Cote de Beaune Chardonnay.
Overall Classification for Burgundy Wines:
Generic: for wines that do not quality for higher AC, must have Bourgogne in title.
District: used for wines from a single district or group of better villages within a district (Cote de Beaume, Macon, Beaujolais).
Commune: used for wines from single communes (villages) allowed own AC (i.e. Gevrey Chambertin, Pommard, Aloxe Corton, Meursault).
Premier Cru: village name followed by vineyard name, used for better vineyards (i.e. Beaume(commune) Bressandeo(vineyard)’.
Grand Cru: vineyard name only, highest level for best vineyards (i.e. Le Clos, Le Corton, Le Montrachet (finest Grand Cru vineyard in the world).
Burgundy – three major levels: (1) Domaines – family dynasties, (2) Negociants – shippers, most important they decide on the wines grade,
they buy the fruit, wine, mature it and sell it, (3) Co-ops – lower areas, no middle manthey make and sell the wine and share the profits, basic
wines. AC is granted to demarcated areas – knowldege is crucial. Bourgogne AC (reds: PN, Gamay, Cesar, Tressot), (whites: Chardonnay.
Bourgogne Grand Ordinaire AC (ordinary wine)
Main Areas of Burgundy: Chablis / Core d’Or / Cote Nuit / Cote de Beaune / Cote Chalonnaise / Cote Maconnais – Macon / Cote Beaujolais.
Further detailed information: (Chapter 4 – pp. 96-100)
.

Lesson 4: Principle Wine Regions of the World 4.10 France (continued) [ Champagne Region – Wine Map ]

Lesson 4: Principle Wine Regions of the World 4.10 France (continued) [ Champagne Region ]

68,000 acres (27,500 hectares) in Champagne, with 19,000 proprietors; it is split up among 8,000 holdings of a
hectare or less. Only 10% belongs to the great exporting firms.
Soils: Belemnita (rich in rare fossil): magic chalk on the hills and slopes, Micraster: magic chalk on the plains or flat land.
These unique chalky thin sub soils (often only 60cm) are excellent for drainage, they reflect heat and are excellent for
storage (cellars are complete cities underground). The chalk also helps the Ph balance. The chalky subsoil absorbs the rain
and also helps to reflect the heat of the sun. The topsoil is gravely which helps to aerate the roots.
Main grape varieties: Pinot Noir (gives backbone and structure), Pinot Meunier (gives fruit and aroma, its late budding
and early ripening makes it better suited to this northern climate,), Chardonnay (gives finesse and elegance) are the main
grapes with the Arbanne, Petit Meslier, Pinot Blanc (used as salt and pepper). The Pinot Meunier is especially used in bad
weather to add fruit and aroma.
Main Areas: Montagne de Reims, Vallee de la Marne, Cote de Blancs
Training systems: 2 high training systems (AC regulations) these are; Cordon de Royat (high) , Guyot:
(single and double systems)
Champagne making – the process: Methode Champenois: This unique method can only be used with
Champagne. For all other sparkling wines using this method they use the term methode traditionale. (chapter 4 – pp. 101-104).
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Lesson 4: Principle Wine Regions of the World 4.10 France (continued) [ Wine map of the Burgundy region ]

Lesson 4 Principle Wine Regions of the World a unique gift from nature and the earth’s geology

Lesson 4: Principle Wine Regions of the World 4.10 France (continued) [ Wine map of the Burgundy region ]

Lesson 4: Principle Wine Regions of the World 4.10 France (continued) [ Wine map of the Burgundy region ]

Lesson 4: Principle Wine Regions of the World 4.10 France (continued) [ Burgundy Region ]

Burgundy’s famous white wines: Chablis, Macon Blanc, Meursault, Montrachet, Pouilly Fuisse.

Burgundy’s famous red wines: Beaune, Bourgogne, Gevrey Chambertin, Macon, Nuits Saint Georges, Pommard, Vosne-Romanee.

Location and Climate: Burgundy is to the Northeast of France, its landlocked. Its climate is continental, no sea influence, severe winters, hot

summers – unreliable rain. Weather: Frost and hail are major hazards. Frequent summer rains make area prone to grey rot

Burgundy main wine growing areas are; Chablis / Cote de Nuits / Cote de Beaune / Cote Chalonnais / Maconnais / Beaujolais.

Main Soils: Chablis: limestone overlaid with Kimmeridgian clay, Core d’Or: limestone mixed with marl, Beaujolais: granite.

Grape varieties: North Burgundy: Black - Pinot Noir, White - Chardonnay, Aligote. South Burgundy: Black - Gamay, White -

Chardonnay.

INAO regulations for the top wines of Burgundy state that the grapes used are Pinot Noir for red wine, Chardonnay for white wine

Yield: is set at 40 hectolitres per hectares for the best, 60 for ordinary (this can change).

Strength of wine: must achieve 12% for best, 10% for ordinary.

Grape growing: North: high-density planting, Guyot trained. The best vineyards are on the east – or southeast – facing slopes

South (Beaujolais): Gobelet-pruned, freestanding vines. The best vineyards are on the hillsides in north.

Winemaking:

Red: Traditional fermentation with very little use of new oak maturation for Pinot Noir. Carbonic maceration for Beaujolais.

White: Stainless steel with very little oak used for Chablis. Barrel fermentation and new oak used for Cote de Beaune Chardonnay.

Overall Classification for Burgundy Wines:

Generic: for wines that do not quality for higher AC, must have Bourgogne in title.

District: used for wines from a single district or group of better villages within a district (Cote de Beaume, Macon, Beaujolais).

Commune: used for wines from single communes (villages) allowed own AC (i.e. Gevrey Chambertin, Pommard, Aloxe Corton, Meursault).

Premier Cru: village name followed by vineyard name, used for better vineyards (i.e. Beaume(commune) Bressandeo(vineyard)’.

Grand Cru: vineyard name only, highest level for best vineyards (i.e. Le Clos, Le Corton, Le Montrachet (finest Grand Cru vineyard in the world).

Burgundy – three major levels: (1) Domaines – family dynasties, (2) Negociants – shippers, most important they decide on the wines grade,

they buy the fruit, wine, mature it and sell it, (3) Co-ops – lower areas, no middle manthey make and sell the wine and share the profits, basic

wines. AC is granted to demarcated areas – knowldege is crucial. Bourgogne AC (reds: PN, Gamay, Cesar, Tressot), (whites: Chardonnay.

Bourgogne Grand Ordinaire AC (ordinary wine)

Main Areas of Burgundy: Chablis / Core d’Or / Cote Nuit / Cote de Beaune / Cote Chalonnaise / Cote Maconnais – Macon / Cote Beaujolais.

Further detailed information: (Chapter 4 – pp. 96-100)

.

Lesson 4: Principle Wine Regions of the World 4.10 France (continued) [ Champagne Region – Wine Map ]

Lesson 4: Principle Wine Regions of the World 4.10 France (continued) [ Champagne Region ]

68,000 acres (27,500 hectares) in Champagne, with 19,000 proprietors; it is split up among 8,000 holdings of a

hectare or less. Only 10% belongs to the great exporting firms.

Soils: Belemnita (rich in rare fossil): magic chalk on the hills and slopes, Micraster: magic chalk on the plains or flat land.

These unique chalky thin sub soils (often only 60cm) are excellent for drainage, they reflect heat and are excellent for

storage (cellars are complete cities underground). The chalk also helps the Ph balance. The chalky subsoil absorbs the rain

and also helps to reflect the heat of the sun. The topsoil is gravely which helps to aerate the roots.

Main grape varieties: Pinot Noir (gives backbone and structure), Pinot Meunier (gives fruit and aroma, its late budding

and early ripening makes it better suited to this northern climate,), Chardonnay (gives finesse and elegance) are the main

grapes with the Arbanne, Petit Meslier, Pinot Blanc (used as salt and pepper). The Pinot Meunier is especially used in bad

weather to add fruit and aroma.

Main Areas: Montagne de Reims, Vallee de la Marne, Cote de Blancs

Training systems: 2 high training systems (AC regulations) these are; Cordon de Royat (high) , Guyot:

(single and double systems)

Champagne making – the process: Methode Champenois: This unique method can only be used with

Champagne. For all other sparkling wines using this method they use the term methode traditionale. (chapter 4 – pp. 101-104).