Title: WSET Level 3 / WSET Level 3 C16 - Beaujolais

Front: What is the climate in Beaujolais?
Back: Similar to Mâconnais (moderate continental)

Front: Why is Beaujolais suited to Gamay?
Back: Because Gamay buds and ripens early

Front: What can happen if Gamay is not well managed?
Back: It can produce large yields

Front: What is the soil like in the best vineyards of Beaujolais?
Back: Granite-based with low levels of nutrients

Front: What is the traditional method of pruning in Beaujolais called?
Back: Gobelet

Front: Describe Gobelet pruning
Back: The vines are pruned to spurs around the headShoots are tied together to hold them vertically

Front: Some growers in Beaujolais are allowing for mechanisation. How?
Back: By tying the shoots of their vines to a trellis

Front: What is the flavour profile of Gamay in Beaujolais?
Back: Fragrant aromas of raspberry and cherryMedium tanninMedium body

Front: How many appellation ranks are there in Beaujolais? What are they?
Back: ThreeBeaujolaisBeaujolais VillagesBeaujolais Crus
Other fields (not shown on cards):
Name: How many appellation ranks are there in Beaujolais?

Front: Describe where generic Beaujolais is produced
Back: To the east and south of the region, in the alluvial plain of the river Saône

Front: What is the key process in making Beaujolais?
Back: Carbonic Maceration/Semi-carbonic Maceration

Front: What else is made in the plains of the Saône?
Back: Beaujolais Nouveau

Front: What is Beaujolais Nouveau made for?
Back: Early drinking

Front: When does Beaujolais Nouveau get released?
Back: The third Thursday in November after the vintage

Front: When can Beaujolais be sold by growers or négociants?
Back: After 31st of August the year after the vintage

Front: What quality must Beaujolais Nouveau be of?
Back: Beaujolais or Beaujolais Village

Front: What is the flavour profile of Beaujolais and Beaujolais Nouveau?
Back: Red berry fruit, kirsch, banana and cinnamon-like spiceLight bodyLight tannin

Front: Where are the Beaujolais Villages and Beaujolais Crus?
Back: To the north west of Beaujolais

Front: What is the land like where Beaujolais Villages and Crus are?
Back: Rolling hills with granite soils

Front: How many villages may call their wine Beaujolais Villages?
Back: Thirty nine

Front: Why do individual village names rarely appear on Beaujolais Villages wine bottles?
Back: Beaujolais Villages wines are usually blends from several villages

Front: How many villages may be classed as crus?
Back: Ten

Front: What are the four Beaujolais villages with the greatest production?
Back: BrouillyMorgonFleurieMoulin-à-Vent

Front: Which of the Beaujolais Crus produce the most structured wines?
Back: Moulin-à-VentMorgon

Front: Which cru wines of Beaujolais are most capable of improving with bottle ageing?
Back: Moulin-à-VentMorgon
Other fields (not shown on cards):
Name: Which wines of Beaujolais are most capable of improving with bottle ageing?

Front: Which crus of Beaujolais produce the lightest, most perfumed styles of Beaujolais?
Back: BrouillyFleurie

Front: What kind of fermentation do many of the wines of Beaujolais undergo?
Back: Crushed-fruit fermentation

Front: What kind of vessel is used when Beaujolais is oak aged?
Back: Large vats rather than casks

Front: Why are vats used in Beaujolais rather than casks?
Back: Because the wines rarely show flavours of new oak

Front: How may Beaujolais producers achieve brighter fruit aromas?
Back: Semi-carbonic maceration or a small proportion of whole bunches