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Burgundy Trip Wine Overview,[object Object],Oct 1-7, 2011,[object Object]
Old World vs New World,[object Object],New World - California, South America, Australia, South Africa,[object Object],Old World - France, Germany, Northern Italy, Northern Spain,[object Object],Higher acidity, lower alcohol content, more food friendly,[object Object],Less fruit flavors, more mineral and herbal flavors,[object Object],Aging potentialfor the best wines,[object Object],Grown in cooler climates with less sun and shorter growing seasons, vintage variation is high,[object Object],Grapes ripen fairly reliably, vintage variation is minimal,[object Object],More overtly fruity and higher alcohol, limited aging potential,[object Object]
Viniculture in general,[object Object],Weather,[object Object],Too hot = grapes become raisins, not enough juice,  wines are overly sweet, high alcohol,[object Object],Too cold = grapes don’t ripen, wines taste vegetal, little or no sweetness,[object Object],Too wet = uneven ripening, rot is a problem; rain at harvest time waters down the wine,[object Object],Pruning,[object Object],Prune leaves to allow sunlight to reach grapes and cut down on likelihood of rot,[object Object],Prevent too many grapes from growing on any one vine,[object Object]
Oak Barrels,[object Object],Used for aging wine before bottling – creates additional flavors (e.g., vanilla, cinnamon, smoke)  in the wine as well as stabilization to prevent spoilage,[object Object],New Oak vs. Old Oak – like a tea bag, after two or three uses oak stops imparting flavor,[object Object],American vs. French Oak – French oak is more delicate at imparting flavor,[object Object],Globally, most producers age their wines for 1 to 2 years in oak before bottling,[object Object]
French Wine Regions and Grapes,[object Object],Bordeaux – Cabernet/Merlot Blends, Semillon and Sauvignon Blanc Blends (Sauternes white dessert wine, as well as White Bordeaux),[object Object],Champagne – Chardonnay, Pinot Noir, Petit Meuniere (Bubbly white),[object Object],Burgundy – Pinot Noir, Chardonnay (mostly still white, but also sparkling known as Cremant de Bourgogne),  Aligote (white with high acid), Pinot Noir/Gamay Blends (known as Bourgogne Passetoutgrains),  ,[object Object],Northern Rhone – Syrah, Viognier (White), Marsanne (White), Roussane (White),[object Object],Southern Rhone – Grenache/Syrah/Mourvedre Blends (Reds and Roses),[object Object],Alsace – Riesling (Dry), Pinot Gris, Gewürztraminer, Muscat, Pinot Blanc,[object Object],Loire – Sauvignon Blanc (Sancerre), Chenin Blanc (Vouvray), Muscadet,[object Object],Beaujolais – Gamay,[object Object],Languedoc, Roussilon, Provence – Grenache Blends and Cinsault,[object Object]
Terroir,[object Object],Refers to the special characteristics that the geography, geology and climate of a certain place bestows upon particular varieties.,[object Object],Agricultural sites in the same region share similar soil, weather conditions, and farming techniques, which all contribute to the unique qualities of the crop. ,[object Object],Very loosely translated as "a sense of place," which is embodied in certain characteristic qualities, the sum of the effects that the local environment has had on the production of the product.,[object Object],Wines made from the same grape variety grown 100 yards apart taste different,[object Object]
Growing Grapes in Burgundy,[object Object],Wine has been cultivated in Burgundy for 1000+ years,[object Object],Weather: Cold winters; warm, but not hot summers,[object Object],Terroir: Slope running northeast to southwest,[object Object],Different soils,[object Object],Claymarl –  best for Pinot Noir,[object Object],Limestone – best for Chardonnay,[object Object],Granite – Gamay (Beaujolais),[object Object],Kimmeridgian Limestone - Chablis,[object Object]
Wine production in Burgundy,[object Object],Tiny land holdings,[object Object],Clos de Vougeotvineyard (125 acres) has 80 different owners,[object Object],Quality is inconsistent,[object Object],Red Burgundy, in particular, can have very high highs/very low lows,[object Object],Causes: vintage variation, vineyard management, producers, terroir,[object Object],Quantity of wine produced is very low compared to other regions,[object Object],Kendall Jackson in California makes more wine than all of Burgundy,[object Object],Oak Barrels: If oak is used, French oak is used exclusively,[object Object]
Burgundy Wine Regions,[object Object],Chablis (Area Northwest of Dijon),[object Object],Exclusively White Chardonnay ,[object Object],Cote de Nuits (Area North of Beaune) ,[object Object],Almost Exclusively Red Pinot Noir ,[object Object],Cote de Beaune (Area South of Beaune),[object Object],Mix of Red Pinot Noir and White Chardonnay ,[object Object],Cote Chalonnaise (Area South of Cote de Beaune),[object Object],Mix of Red Pinot Noir and White Chardonnay,[object Object],Macon (Area South of Cote Chalonnaise),[object Object],Almost exclusively White Chardonnay,[object Object],Beaujolais (Area South of Macon),[object Object],Almost exclusively Red Gamay,[object Object]
Appellation d'originecontrôlée(AOC),[object Object],4 tier classification system for Chardonnay and Pinot Noir,[object Object],Based on concept of Terroir,[object Object],Grand Cru – Middle of the slope, prices start $100,[object Object],Currently there are 33 Grand Cru Vineyards,[object Object],Premier Cru – Higher on the slope, prices start $50,[object Object],Roughly 500 Individual vineyards, many of which have very small acreage,[object Object],Village – Bottom of the slope, prices start $30,[object Object],Regional – Everywhere else, prices start $15,[object Object]
Beaujolais AOC,[object Object],3 tier classification system,[object Object],Wine coming from any of the 60 villages in greater Beaujolais,[object Object],Beaujolais Nouveau,[object Object],Unaged wine, comes out each November, quality typically low,[object Object],Beaujolais Villages,[object Object],From 39 villages in Northern Beaujolais, serve with ice in a Styrofoam cup,[object Object],Beaujolais Cru,[object Object],The best Beaujolais, most of what we will be drinking,[object Object],Named village on label (e.g., Moulin A Vent, Morgon, Brouilly),[object Object]
Burgundy Producers,[object Object],Owners (Domaine) ,[object Object],Famous owners ($$$$): DomaineRomanee Conti, DomaineDujac, Maison Leroy (also negociant too), Comte de Vogue,[object Object],Negociants (people who buy grapes to make wine),[object Object],Famous Negociants: Louis Jadot, Joseph Drouhin, Louis Latour,[object Object],Beaujolais Producers,[object Object],George Deboeuf, Chateau des Jacques (owned by Jadot), Chateau Thivin,[object Object]
Some Typical Burgundy Wine Flavors and Textures,[object Object],Pinot Noir – Earth, Black Cherry, Raspberries, Blackberries, Sour Cherry, Violets, Umami (Silky Texture), Truffles, Mushrooms, Thyme, Tarragon, Green vegetables,[object Object],Chardonnay – Lemon, Green Apple, Rocks, Creamy Texture, Cardamom, Vanilla (if oaked),[object Object],Beaujolais – Bing Cherry, Blueberries, Slate, Kirsch, Slightly Metallic,[object Object]
Burgundy Food Pairings,[object Object],Pinot Noir – Chicken in red wine sauce, fowl, duck, veal, anything served with mushrooms or cream sauce, lighter steak preparations,[object Object],Chardonnay – Chicken with lighter sauces, rich fish preparations, pork, veal, toasted bread, butter sauces, lightly smoky foods (i.e., chorizo), soft cheeses, mushrooms,[object Object],Beaujolais – Almost anything from heavier fish (i.e. tuna or salmon) to beef stew (Beaujolais is a chameleon wine, hence it is the most popular table wine in France), pizza, roasted chicken, French fries with ketchup, salads, acidic foods in general,[object Object]
Other Burgundian Specialties,[object Object],Marc de Bourgogne – cognac-like drink made from fermenting leftover grape skins,[object Object],Crème de Cassis – black currant liqueur,[object Object],Escargot,[object Object],Oeufs en meurette – Eggs with bacon, mushrooms, onions on garlic toast in red wine sauce,[object Object],Coq au vin – Chicken, mushroom, onion stew in red wine sauce,[object Object],Boeuf Bourgignon – Beef, mushroom, onion stew in red wine sauce,[object Object],Poulet a Bresse – a specific breed of chicken that is especially good in stews,[object Object],Jambon Persil – Ham in Parsley Butter Sauce,[object Object],Boeuf a Charollais – a specific breed of cow especially good for steak,[object Object],Washed Rind Cheeses – especially Epoisses,[object Object]

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