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New York Wine and Culinary Center (Burgundy)

France
by

Taylor Kolbeck

on 7 July 2015

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Transcript of New York Wine and Culinary Center (Burgundy)

Burgundy
Burgundy (Bourgogne)

-138 miles long from Chablis to Beaujolais
- 5 main wine growing areas (sub-regions)
- 4 Principal Grape Varieties
- 4 tier hierarchy of appellations
- 1 word:
Terroir
Bourgogne History:

-Middle Ages: Monks began to study and cultivate parcels of the land. This led to the term Terroir.

Terroir
: anything that is not man made which effects the development of the wine. Soil, Sun, Slope, Elevation, Climate, ect.

-5th-11th Century: Benedictines were given more land to cultivate by wealthy dukes.

-1804:
Napolean Code
: After the French Revolution ended, Napoleon required inheritances to be split equally among heirs.

-1800's:
Negociants
capitalized on the small parcels of land and combined wine from indvidual growers to make a commercially viable product.

-1900's - Domaines began bottling their own wine in very limited quantities.
AOP/AOC

Regional:
From Burgundy
This wine will be made within the Bourgogne AOP. this accounts for 56% of production.

Villages:
From a village/commune. Most important lie in Cote d'Or.

So we can have a red or white Burgundy, that will be inexpensive.
Here we will start to see an expressive wine, which we can understand the
terroir
because we know where it comes from in Burgundy.
Premier Cru
: These vineyards are geographical designations appended onto the village AOP.
There will be tighter restrictions (yield, must weight, ect.) However they may blend two Premier Cru vineyards and choose which vineyard name goes on the bottle
Grand Cru:
These are single vineyards of which they have achieved their own AOP status.
More restrictions, hand harvesting, and hopefully a world class wine.
AOP/AOC
Generally speaking...
as the area gets smaller:
1. The quantity goes down
2. The price goes up
3. Hopefully the quality goes up
Chablis
-Closer to Champagne than the rest of Burgundy
-4 AOPs
Petit Chablis
Chablis
Premier Cru
Grand Cru
Climate
-cold, continental climate
soil
-Soil is Chablis savior
Kimmeridge: mix of limestone and oyster shells.
varietal
Chardonnay
style
-Old World Chardonnay
-No oak
-Steel Fermentation
-Very high acid
-Strong minerality, zesty suddle fruit, and Gunflint.
-"So Lean it's almost Mean"
CHA-
blis
CHAR-
donnay
Cote d'Or
"Slope of Gold"
Varietal
Pinot Noir
Style
Climate
Cool Continental
never "too much sun"
& heavy rainfall in late summer/fall
Which means..
The best vineyards have the best sun!
Hautes Cotes
"High Slopes"
-series of eastern facing slopes
-during the Jurassic period,Limestone was forged
-Two important types of Limestone in Cote d'Or
Argillaceous
- high content of limestone
Marl/Calcerous
- Lower content
The best vineyard sites lay at about a 10% incline on the Hautes Cotes.
-often hand harvested
-more red than white
Chardonnay
Cote de Nuits
-30 miles long
-9 major villages
-24 Grand Crus
Varietal
"Pinot Noir Country"
world class Pinot Noir Grand Cru
concentrated flavors of earth, chocolate, truffles, red fruit
More grip and grater intensity than Cote de Beaune
Cote de Beaune
-southern half of the Cote d'Or
-commercial region for negociants
-both red and white wine
-8 Grand Crus
-85% Premier Cru
Varietals
Pinot Noir
Chardonnay
Styles
Pinot is lighter than a Cote de Nuit
Chardonnay is more rich than a Chablis
Honey
Toasted Almonds
Vanilla
softer
more lush
hints of spice
Cote Chalonnaise
-Red, White,Rose,Aligote
village
Rully
Varietal
Cremant de Bourgogne
Bouzeron
Aligote
Montagny
Chardonnay
Mercurey
Pinot Noir
Maconnais
-Chardonnay Country
-Village of Chardonnay may be the varietals birthplace
Varietals
Chardonnay
Gamay
Villages
pouilly-fusse
Style
Chardonnay is much less acidic than a Chablis, more open and fruit foward
Beaujolais
-most southern region of burgundy
-in the Rhone district
-contrast in style between "Beaujolais Nouvea" and "Old Style"
Varietal
Gamay
style
Nouvea



Old Style
Sold 3 weeks after harvest
Hand picked, aged in oak, low yield.
Full transcript