Download - LUKE SKYWALKER
LUKE SKYWALKERLUKE SKYWALKER
Beaujolais is written with an "S" because there are 12 of them
History of Beaujolais
• 1st century B.C. - Caesar's army planted the wine along the roads
• 10th century - nobility created the town of Beaujeu in the western hills of Beaujolais
• July 1395 - identity distinct from neighbor Burgundy, after Philippe the Bold outlawed the Gamay grape in Burgundy
• Edict proved to be a good thing for each of the two regions
Beaujolais vinification
• Typicity: the original element identifies a Beaujolais among other wines
• Sensory quality: subjective for the taster
• Nutritional quality: wine and health
•Unique grape variety Gamay noir à Jus Blanc, red Beaujolais (99% of production)
•Highest densities of plantation in the world 10 000 vines/ha (7 000 to 13 000 vines/ha)
•Many characteristics of the harvest (soil, maturity, condition……)
Beaujolais vinification
Who makes Beaujolais?
• 3 619 wine making estates produce the different Beaujolais appellations.
• Many vine growers join forces within the 19 co-operatives
Where are Beaujolais sold?
• 48% in France:
– Cafés, hotels and restaurants: 26%
– Hyper/supermarkets: 42%
– Other: 32%
• 52% abroad:
– Germany: 26%
– Switzerland:15%
– USA: 14%
– Japan: 10%
– Great Britain:9%
– Others: 26%
The vine growing
Plantation:
Grape variety for red wine - Gamay
Pruning:
From December to March12 buds left on wine
:
Making Beaujolais
Manual Harvesting: -35.000 people, 20 days in mid-September -good for sorting grapes - mechanical harvest not satisfactory
Keeping Wine Appellation: -length of maceration (4 to 10 days)-temperature - bunch/juice ratio
Making Beaujolais
Analyzing, Filtering, Bottling:
Pressing and Fermentation: -checks and analyses-pressed juice (festival in Odenas/10)-run off juice and the press assembled-finished fermentation
Tasting
• Temperature : Nouveaux wines 12-14°C - below that neither its bouquet nor its fruit - maximum for a Cru 18°C, the ideal 16°C
• Sight : thin, tulip shape, clear glass - robe verging on purple - old wines slightly towards brown - swirl the wine and check "good legs" or tears (if they are thin or fleeting the wine is dry)
Tasting
•Smell : swirling releases distinctive aromas (bunch is not crushed before fermentation )
-secondary aromas mainly fruity: apricot, cherry, peach, strawberry, raspberry, pear and apple.
•Taste : take a little sip but its too early to swallow as your mouth can discover more
- now you can decide if the wine is lively, fleshy, tender, long depending on the main elements : acidity - tannin - alcohol
Vintage code
Classification based on general and objective
observation.
***** EXCEPTIONAL (Vintage of the century)
**** EXCELLENT
*** GOOD
** QUITE GOOD
* ACCEPTABLE
Vintage
Beaujolais Nouveaux
Beaujolais andBeaujolais Villages
Beaujolais Crus
1982 *** * *1983 ** **** ****1984 ** * *1985 * ***** *****1986 ** * *1987 *** ** **1988 ** *** **1989 *** ***** ****1990 **** **** ****1991 *** ***** *****1992 *** ** **1993 ** *** ****1994 *** *** ***1995 *** **** ****1996 *** *** **1997 ***** **** ****1998 *** *** ***1999 **** *** ****2000 **** **** ****
Questions?
Thank you and Cheers !!!!