Burgundy - Côte d'Or, Côte Chalonnaise and Mâconnais
5 important questions on Burgundy - Côte d'Or, Côte Chalonnaise and Mâconnais
How is the Côte d'Or composed
- Dijon in the north, Chagny in the south, Beaune in the middle
- Côte the Nuits from Dijon to Beaune (Ladoix Serrigny)
- Côte the Beaune from Beaune (Ladoix Serrigny) to Chagnay (Santenay)
In which two sub areas is the Côte d'Or divided?
What are some of the varying aspects of different clones
- Yields
- disease tolerance
- speed of ripening
- fruit characteristics
- Higher grades + faster learning
- Never study anything twice
- 100% sure, 100% understanding
What are de (dis-)advantages of whole bunch pressing (Burgundy)
- It aids aeration
- adds perfume, freshness, fine tannins
- unripe stems > green astringent tannins > lower acidity
Why is cold soaking common for Pinot Noir in Burgundy?
- PN has low anthocyanin compared to other black varieties.
- Therefore cold soaking for few hours to a few days maximises the extraction of colour.
The question on the page originate from the summary of the following study material:
- A unique study and practice tool
- Never study anything twice again
- Get the grades you hope for
- 100% sure, 100% understanding
Topics that are related to Burgundy - Côte d'Or, Côte Chalonnaise and Mâconnais
-
Burgundy - Côte d'Or, Côte Challoinnaise & Maconnais - The Growing environment and grape growing
-
Burgundy - Côte d'Or, Côte Challoinnaise & Maconnais - Grape varieties
-
Burgundy - Côte d'Or, Côte Challoinnaise & Maconnais - Vineyard management
-
Burgundy - Côte d'Or, Côte Challoinnaise & Maconnais - White Winemaking
-
Burgundy - Côte d'Or, Côte Challoinnaise & Maconnais - Vineyard Classification
-
Burgundy - Côte d'Or, Côte Challoinnaise & Maconnais - Wine business