LUKE SKYWALKER

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LUKE SKYWALKER
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Beaujolais is written with an "S" because there
are 12 of them
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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

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Beaujolais vinification

• Typicity the original element identifies a
  Beaujolais among other wines
• Sensory quality subjective for the taster
• Nutritional quality wine and health

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Beaujolais vinification

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• 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)

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Who makes Beaujolais?

• 3 619 wine making estates produce the different
  Beaujolais appellations.
• Many vine growers join forces within the 19
  co-operatives

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Where are Beaujolais sold?

• 48 in France
• Cafés, hotels and restaurants 26
• Hyper/supermarkets 42
• Other 32

• 52 abroad
• Germany 26
• Switzerland15
• USA 14
• Japan 10
• Great Britain9
• Others 26

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The vine growing
Plantation Grape variety for red wine - Gamay
Pruning From December to March 12 buds left
on wine
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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
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Making Beaujolais

• Pressing and Fermentation
• -checks and analyses
• -pressed juice (festival in Odenas/10)
• run off juice and the press assembled
• finished fermentation

Analyzing, Filtering, Bottling
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Tasting

• Temperature Nouveaux wines 12-14C
• - below that neither its bouquet nor its fruit
• - maximum for a Cru 18C, the ideal 16C
• 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)

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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

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Vintage code

• Classification based on general and objective
• observation.
•   EXCEPTIONAL (Vintage of the century)
•    EXCELLENT
•    GOOD
•    QUITE GOOD
•    ACCEPTABLE

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What are you tasting??



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Questions?
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Thank you and Cheers !!!!