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LUKE SKYWALKER

LUKE SKYWALKER. B eaujolais is written with an "S" because there are 12 of them. H istory of Beaujolais. 1 st 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

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LUKE SKYWALKER

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  1. LUKE SKYWALKER

  2. Beaujolais is written with an "S" because there are 12 of them

  3. 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

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

  5. Beaujolais vinification • 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……)

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

  7. 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% Where are Beaujolais sold?

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

  9. 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

  10. 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:

  11. 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)

  12. 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

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

  14.  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 **** **** ****

  15. What are you tasting?? ***

  16. Questions?

  17. Thank you and Cheers !!!!

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