Send the link below via email or IMCopy
Present to your audienceStart remote presentation
- Invited audience members will follow you as you navigate and present
- People invited to a presentation do not need a Prezi account
- This link expires 10 minutes after you close the presentation
- A maximum of 30 users can follow your presentation
- Learn more about this feature in our knowledge base article
Do you really want to delete this prezi?
Neither you, nor the coeditors you shared it with will be able to recover it again.
Make your likes visible on Facebook?
You can change this under Settings & Account at any time.
New York Wine and Culinary Center (Burgundy)
Transcript of New York Wine and Culinary Center (Burgundy)
-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:
-Middle Ages: Monks began to study and cultivate parcels of the land. This led to the term 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.
: After the French Revolution ended, Napoleon required inheritances to be split equally among heirs.
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.
This wine will be made within the Bourgogne AOP. this accounts for 56% of production.
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
because we know where it comes from in Burgundy.
: 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
These are single vineyards of which they have achieved their own AOP status.
More restrictions, hand harvesting, and hopefully a world class wine.
as the area gets smaller:
1. The quantity goes down
2. The price goes up
3. Hopefully the quality goes up
-Closer to Champagne than the rest of Burgundy
-cold, continental climate
-Soil is Chablis savior
Kimmeridge: mix of limestone and oyster shells.
-Old World Chardonnay
-Very high acid
-Strong minerality, zesty suddle fruit, and Gunflint.
-"So Lean it's almost Mean"
"Slope of Gold"
never "too much sun"
& heavy rainfall in late summer/fall
The best vineyards have the best sun!
-series of eastern facing slopes
-during the Jurassic period,Limestone was forged
-Two important types of Limestone in Cote d'Or
- high content of limestone
- Lower content
The best vineyard sites lay at about a 10% incline on the Hautes Cotes.
-often hand harvested
-more red than white
Cote de Nuits
-30 miles long
-9 major villages
-24 Grand Crus
"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
Pinot is lighter than a Cote de Nuit
Chardonnay is more rich than a Chablis
hints of spice
Cremant de Bourgogne
-Village of Chardonnay may be the varietals birthplace
Chardonnay is much less acidic than a Chablis, more open and fruit foward
-most southern region of burgundy
-in the Rhone district
-contrast in style between "Beaujolais Nouvea" and "Old Style"
Sold 3 weeks after harvest
Hand picked, aged in oak, low yield.