Wines. Lecture 6. France. Burgundy, Beaujolais

Wines. Lecture 6. France. Burgundy, Beaujolais - Wines:...

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Wines: France – Burgundy, Beaujolais What are the classifications of Burgundy and Beaujolais wines and what flavor differences might one find when comparing them? Burgundy: follows the Appellation d’origine controlee (AOC); wines are classified based on the rating of the vineyard, which is dependent on its classified “climat” - Regional (55 hectoliters/hectare or ~605 cases) AOC Bourgogne: basic regional wine w/no designation of a sub-region, grapes from any and all parts of Burgundy, lowest level the more specific the region, the more specific the characteristics of the wine a wine labeled Cote de Nuits Villages consists of grapes grown only in the geographic area of the Côte de Nuits (the northern part of Burgundy) - Commune or Village (50 hl/hect or ~550 cases) = enjoyable wines that vary in quality but that possess the character of the village - Premier Cru or “First Growth” (45 hl/hect or ~495 cases) = excellent wines well above the average for a commune or village - Grand Cru or “Great Growth” (35 hl/hect or ~385 cases) = the best wines from the best vineyard sites In general, the higher the rating, the longer the wine needs to age to fully develop its bouquet of flavors. Grand Crus and Premier Crus need the most time (5-10 years) to fully develop their richness. Specific areas are able to produce specific flavors based on what is called Gout de Terroir or the “flavor of soil.” As classification increases, less wine is produced, increasing price. Beaujolais: Beaujolais is produced using
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Wines. Lecture 6. France. Burgundy, Beaujolais - Wines:...

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