Burgundy_Rhone_HO - H.A 430 Introduction to Wines Burgundy The Region The People The Wine Location Eastern France(Chablis is 100 miles South of

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H.A. 430 Introduction to Wines Burgundy The Region - The People - The Wine Location : Eastern France (Chablis is 100 miles South of Paris) Burgundy History : Wine production most likely predates the arrival of Romans in 51 BC Climate : (vintage variation) Continental with potential for frost, hail, and heavy rains at the wrong time of year. This causes big differences in vintage quality from year to year and even from village to village. Grape Varieties : White R e d Chardonnay Pinot Noir Aligoté Gamay and Pinot Noir -- Passe-tout-grain Gamay -- In Beaujolais Burgundy comes under the Appellation d'Origine Controlee (A.O.C.) laws of France which originated in 1935. Burgundy's classification of wines is based on a rating of the vineyards . Classification System or Ranking of Burgundy: Over hundreds of years Burgundians have identified certain “climats” (or vineyard sites) that consistently yield grapes which produce great wines. These "best vineyard sites" have been labeled Grand Cru (great growth). Other vineyards have been identified as producing excellent wines well above the average for a commune (village), these have been rated as Premier Cru (first growth). The next level of the classification are Commune or village wines which will vary more in quality but should provide enjoyable wines which possess the characteristics associated with the village they come from. The lowest level of classification within Burgundy is a simple regional wine . The more specific the region the more specific the characteristics of the wine e.g., a wine labeled Côte de Nuits Villages can only be made from grapes grown in the geographic area of the Côte de Nuits (the northern part of Burgundy) as compared to AOC Bourgogne which can be made from grapes coming from any and all parts of Burgundy.
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2 The Importance of Site: The French have demonstrated that specific sites are able to impart specific flavor characteristics in certain grape varieties. They call this "Goût de Terroir" . This should not be literally translated to be the taste of the soil but rather the flavor of the site. Terroir takes into account many factors: soil, slope, drainage, rainfall, position of the slope in relation to the sun, elevation and microclimate factors. As one climbs the classification system in Burgundy, the amount of wine produced decreases. As the site gets more specific (restrictive) the amount of production decreases and price increases. This can best be shown in the diagram below: Percent of Production 33 Vineyards— Grand Cru 1.5% 562 Vineyards — — Premier Cru 11% 55 Communes — Village or Commune Wines 33% Regional wine-sub-region Côte de Nuits Villages 54.5% Regional Burgundy - no designated sub-region - Bourgogne Rouge Note: as one moves up the pyramid quality should go up and the "flavor of the site" should become more evident; however, the producer of the wine is still the key to quality. Unfortunately there are many
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This note was uploaded on 02/19/2008 for the course H ADM 430 taught by Professor Smutkoski during the Fall '07 term at Cornell University (Engineering School).

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Burgundy_Rhone_HO - H.A 430 Introduction to Wines Burgundy The Region The People The Wine Location Eastern France(Chablis is 100 miles South of

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