JINDAL SCHOOL OF HOTEL MANAGEMENT

Wines of Burgundy Due date 15.12.11 Submitted by Bindiya Salat (19176) Word Count 1,872 Submitted to Mr. Robbie Mathew

Executive Summary This report includes information about the major region of Burgundy. The major findings while researching for this report were 1. Burgundy is said to be a wine for contemplation 2. We can get all varieties of wines in burgundy from cheap to very expensive 3. They are people who have many wines festivals to make it more colourful and to
make world aware of burgundy wines.

4. Some wines like Chablis would compliment excellent with exotic sea foods.

CONTENTS Sr. no 1 2 3 4 5 6 7 Introduction Wine Region Grape Varieties Viticulture Vinification Wine festival Conclusion

Introduction
The two main regions that provide the backbone of Wine France are undoubtedly Burgundy and Bordeaux and it is widely believed that you can be a lover of one, but not both. Such is the rivalry for the claim to fine wine dominance that there is a definite resistance by the Bordelaise to the Bourgognes, and vice versa. Burgundy is said to be a wine for contemplation while Bordeaux has a more of a hedonistic image. However we must leave that competitive opposition behind and journey through both lands, as they represent such a significant influence to the fortunes of this great wine country. The wines from both these locations are so different in style and grape variety, that comparisons should only be created within each separate region, IE Burgundy against Burgundy and Bordeaux against Bordeaux. This way we will learn to know, understand and appreciate them equally. Where the history of Bordeaux lies in its Chateaux, Burgundys wine history is firmly entrenched in land ownership. One important factor that must always be considered is that the wine production of this region is small compared to the much larger quantities made in Bordeaux, as the area of Burgundy extends to only 186 miles from the department of Yvonne [Chablis] in the north to south of the department Saone-et-Loire [Pouilly Fuisse]. "The word Pinot means Pine Cone, this takes its name from the shape of the grape bunch clusters as they form, grow and hang from the vine!" The premium wines of Burgundy fall into two main categories, Grand and Premier Cru come almost entirely from the narrow limestone ridge known as the Cote dOr. This is why so many of the greater wines from here are expensive and often in short supply, because as a result of the small volumes produced and their high quality, they are quickly snapped up by restaurateurs and merchants alike, the world over. There are 6 main delimited wine producing areas within Burgundy and we shall feature them all in more depth future presentations. They all have very individual characteristics and starting from North above Dijon to South around Lyon are as follows: Chablis | Cotes de Nuits | Cote de Beaune | Cote de Chalonnais | Maconnais | Beaujolais Although Beaujolais stands alone it is still regarded as a part of Burgundy [We will present Beaujolais as an individual feature]

Wine Region

Chablis by far the most northerly of Burgundy's regions, known exclusively for dry white wines. The Cte de Nuits home of the great red Burgundies. Some white is produced too, but the reds are the region's glory. The Cte de Beaune known for both red and white wines, but the greatest white Burgundies (other than Chablis) are from here. The Cte Chalonnaise generally regarded as a lesser district. It still produces some extremely fine wines, both red and white. The Mconnais the southern limit of Burgundy. Wines tend to be cheaper and made for drinking young but can be excellent value. Beaujolais is quite a bit further south. Though not part of Burgundy, it is usually included when we talk about the region.

Grape varieties Pinot Noir

Basic info: Thin skinned, paler color low in tannin. The light bodied, delicate nature of this grape do not allow for heavy manipulation in the winery, showing signs of excessive extraction, over-oaking and high yields. Buds early, so prone to frost. Ripens early. Known as Morillon Noir in Styria, Austria; prone to mutation (Pinots Gris, Blanc and Meunier) Acid - high Alcohol moderate to high Body light to medium + (some say full, due to high alcohol) Styles light and dry roses, dry reds. Sparkling wines. Ranges from inexpensive to luxury wines.

Gamay
Large, thin skinned berries give wines with bright purple color and moderate to low tannins. Cru Beaujolais, moderate tannins. High in acidity. These wines are most often described as juicy. Special yeasts can be chosen to enhance fruity aromas, often in conjunction with carbonic or semi-carbonic maceration.

Chardonnay
Adaptable grape variety grown all over the world. Vigorous vine, generally gives high yields (vigor curbed by rootstocks, canopy management and dense planting). .

Buds early, susceptible to coulure and millerandage, rot. Medium to high in acidity based on climate. Light to full-body, based on style and climate. Moderate to high alcohol tendency to high. Made in all styles: sparkling, still, oaked, unoaked, blended, unblended, botrytised and ice wines. Made in all price ranges: jug wine to Grand Cru Burgundy. Can be drunk young or aged.

Other white Grapes

Aligot: light bodied, crisp and very high in acidity. Can be thin and tart, but can be really, really amazing. Roulot! Pinot Gris (Pinot Beurot): Melon de Bourgogne: Bourgogne Grand Ordinaire, mainly Sacy: found in the Yonne Valley Sauvignon Blanc: Found in the Yonne Sauvignon de St. Bris AC.

Viticulture
Vines prone to springtime frosts Northern Continental Climate all of Burgundy. Most of the Cote dOr is a limestone ridge, with vineyards planted on hills and slopes along the western ridge of the Saone River valley. The hills to the west protect the valley from any maritime influence. Jurassic limestones and marls make up most of Burgundys soils, with clays and sands making up the valley floor and lower-lying vineyards (the Bishops wine, prone to soggy roots, thin wines.

Chardonnay tends to be planted where there is more calcareous clay and Pinot where there is more limey-marl. Rocks in the soil are granite, schist and volcanic of various ancient origins. The Saone River Valley is a series of fault lines, which makes up the contour and geology of the region.

Vinification
Vinification is the process of turning grapes into wine. Grapes naturally possess everything that is needed to make wine and in natural wine, ripe organic grapes are the only ingredient. Harvesting Timing- Choosing the right moment to harvest the grapes is essential to wine quality. A great wine can only be made from ripe grapes. But the longer it is left on the vine, the greater the chance that the crop will be damaged, either by cold or disease. Conventional winemakers get round this by picking early, before the grapes are ripe, and attempting to correct for it in the winery. For natural winemakers it's a question of instinct and nerve. Method To make a good natural wine, grapes must be hand-picked. There are several reasons for this :
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Hand-picking is selective. Unripe or damaged grapes can be rejected. Harvesting machines damage grapes. They work by slapping the vine foliage with fibreglass rods and catching the grapes as they fall.

Harvesting machines are large. In order to accommodate them, vines have to be widely spaced and trellised in a certain way. These are both compromises which damage wine quality.

As it is picked, the fruit must be collected into small containers, to avoid being crushed under its own weight, and taken to the winery as quickly as possible. Crushing and pressing These are not the same thing. Crushing grapes means breaking their skins and releasing the juices so that fermentation can begin. Crushed grapes are a sugary pulp of juice and skins called the must. Pressing is the removal of the skins and any other solid matter from the must. The juice is pressed out, rather as you might squeeze an orange, and the skins thrown away. It is not necessary to press the must for fermentation to begin. Maceration The period between crushing and pressing, when the juice is still in contact with the skins, is called maceration. The skins may be removed before, during, or after fermentation. For dark red wines maceration is longer than for lighter reds. White wines will be pressed and crushed simultaneously. The winemaker must also choose when to destem the fruit. Leaving the stems in during maceration gives a more tannic, astringent wine. Carbonic maceration Carbonic maceration takes place when whole bunches of grape are held in carbon dioxide.

Fermentation There are generally two types of fermentation in wine, which may or may not take place simultaneously. Primary fermentation The conversion of the grape's stored sugars into alchohol and carbon dioxide. Carried out by yeasts. Malolactic fermentation The conversion of malic acid into lactic acid and carbon dioxide. This changes the taste of the wine but does not affect its alcohol content.more on fermentation

After fermentation Maturing Wines may be left to mature in barrels for as much as three years before being bottled for release. Clarification Conventional wines will be cleaned up in a variety of ways, and sterile filtered before bottling. Bottling It is almost universal practice to add sulphur dioxide at this point, to prevent or retard changes in the bottle.

Hierarchy of Burgundy Appellation

Wine Festival

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Saint Vincent Festival

A procession through the streets of a famous wine village which changes every year followed by a feast, celebrates the patron saint of winegrowers.

Date: First weekend after January 22nd, 2010

Les Vires Tonnerroises

Wine fair to discover and appreciate the wines of Burgundy through a wide range of events: tasting, attractions for children... More than 60 appellations are present.

Date: April 23 and 24

March des vins de l'Yonne en Bourgogne / March aux fleurs

Tasting and sale of wine from the Yonne district, as well as a flower market and sale of regional specialties.

Date: May 7

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Weekend oenotouristique des vignerons indpendants de la Cte d'Or

Discovery of the villages, appellations, cultural heritage and wine cellars. Wine tasting in the cellars.

Festival du Chablisien
Festival combining the arts of music, wine and gastronomy.

Date: July 19 to 29

Fte du Cassis
All about blackcurrant. An educational and fun festival featuring exhibitions and special events.

Date: September 3 & 4

Fte du vin bourru

Traditional grape pressing: tastin the vin bourru and fresh grape juice. Salon des Terroirs. Guest

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of honor: Italy

Date: October 22 & 23

Wine making Companies 1. Domaine de la Romane-Conti- Red wine 2. Henri Jayer

Conclusion
Burgundy wines are of the highest quality Pinot Noir and Chardonnay wines in the world. Burgundy grapes are given more care as they believe A great wine is crafted in the vineyard; not in the cellar BUT Burgundy experiences a continental climate characterized by very cold winters and hot summers. The weather is very unpredictable with rains, hail, and frost all possible around harvest time. Because of this climate, there is a lot of variation between vintages from Burgundy.

References http://en.wikipedia.org/wiki/Burgundy_wine http://burgundydirectwines.blogspot.com/ http://www.thewinewisecompany.com/new-wset-intermediate-distance-learningcourse/s3-t1-burgundy.php

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Books: The Wine- By Andre Domaine

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