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56-412: The grapevines around the town of Chablis make a dry white wine. In comparison with the white wines from the rest of Burgundy, Chablis wine has typically much less influence of oak . The amount of barrel maturation, if any, is a stylistic choice that varies widely among Chablis producers. Many Grand Cru and Premier Cru wines receive some maturation in oak barrels, but typically the time in barrel and

112-407: A chasmothecium . When the disease begins to develop, it looks like a white powdery substance. The primary inoculum process begins with an ascogonium (female) and antheridium (male) joining to produce an offspring. This offspring, a young chasmothecium, is used to infect the host immediately or overwinter on the host to infect when the timing is right (typically in spring). To infect, it produces

168-491: A potential alcohol level of at least 11 percent, at least 10.5 percent for Premiers Crus and 9.5 percent for AOC Chablis vineyards. Yields in Grands Crus must be limited to 45 hectoliters per hectare (3.3 tons per acre) with a 20% allowance for increased yields. There is no official regulation on the use of mechanical harvesting , but most Grand Cru producers prefer hand picking because human pickers tend to be more delicate with

224-633: A vineyard soil type that is calcareous , and known as Kimmeridge Clay . All of the Chablis Grand Cru and Premier Cru vineyards are planted on this primarily Kimmeridgean soil, which imparts a distinctively mineral, flinty note to the wines. Other areas, particularly most of the Petit Chablis vineyards, are planted on slightly younger Portlandian soil, still of similar structure. The chalk landscape resembles some areas of Champagne and Sancerre. A serious viticultural concern for Chablis vineyard owners

280-530: A conidiophore that then bears conidia. These conidia move along to a susceptible surface to germinate. Once these spores germinate, they produce a structure called a haustoria, capable of "sucking" nutrients from the plant cells directly under the epidermis of the leaf. At this point, the fungi can infect leaves, buds and twigs that then reinfect other plants or further infect the current host. From this point, you see more white powdery signs of powdery mildew, and these structures produce secondary inoculum to reinfect

336-455: A gentle slope and orienting in rows running North and South promote full sun and aeration. Dusting leaves and berries with lime and sulfur was effective in the 1850s during the epidemic in Europe. Current organic agricultural practices still use a sulfur formulation as a treatment for powdery mildew. However, some cultivars like Concord are susceptible to phytotoxic damage with sulfur use. Since

392-534: A long association with Chardonnay, the wines of Chablis can be overshadowed by the New World expression of the varietal, and by other Burgundian Chardonnays such as Montrachet , Corton-Charlemagne and Meursault . The wide semi-generic use of the word "Chablis" outside of France is still seen in describing almost any white wine , regardless of where it was made and from what grapes. Chablis Chablis ( French pronunciation: [ʃabli] )

448-523: A more northerly location. Chablis is closer to the southern Aube district of Champagne than the rest of Burgundy. The region encompasses 15 by 9 kilometres ( 9 + 1 ⁄ 2  mi ×  5 + 1 ⁄ 2  mi) across 25 communes located along the Serein river. The soil is Kimmeridge Clay with outcrops of the same chalk layer that extends from Sancerre up to the White Cliffs of Dover , giving

504-516: A name to the paleontologists' Cretaceous period . The Grands Crus, the best vineyards in the area, all lie on a single, small slope, facing southwest and located just north of the town of Chablis. During the Middle Ages the Catholic Church , particularly Cistercian monks, became a major influence in establishing the economic and commercial interest of viticulture for the region. Pontigny Abbey

560-625: A permitted 1,800 hectares (4,448 acres) in the Petit Chablis appellation were planted. Soil and slope plays a major role in delineating the quality differences. Many of the Premier Crus, and all the Grand Crus vineyards, are planted along the valley of the Serein river as it flows into the Yonne. The Grand Crus and some of the most highly rated Premiers Crus (Mont de Milieu, Montée de Tonnerre, Fourchaume) are located on southwest facing slopes; these receive

616-557: A renewed commitment to quality production and ushered in technological advances that would allow viticulture to be more profitable and reliable in this cool northern climate. In 1938, the Institut National des Appellations d'Origine created the Appellation d'origine contrôlée (AOC) region for Chablis that mandated the grape variety (Chardonnay) and acceptable winemaking and viticultural practices within delineated boundaries. One of

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672-423: A tasting committee of other Union members to ensure they meet the required quality. These tastings are conducted blind. At the turn of the 21st century, there were 40 Premier Cru vineyards. The names of many of these vineyards do not appear on wine labels. The INAO permits the use of "umbrella names": smaller, lesser known vineyards are allowed to use the name of a nearby more famous Premier Cru vineyard. Some of

728-527: A wine in barrels. Hygiene was difficult to control with these older barrels, and they could develop faults in the wine , including discoloration. These old barrels fell out of favor, replaced by stainless steel fermentation tanks which also controlled temperatures. The use of oak became controversial in the Chablis when some winemakers in the late 20th century went back to wooden barrels in winemaking, using oak barrels. So-called "traditionalist" winemakers dismissed

784-689: Is a town and commune in the Yonne department in Bourgogne-Franche-Comté in north-central France . It lies in the valley of the River Serein . The village of Chablis gives its name to one of the most famous French white wines. Chablis is made with Chardonnay , a grape that grows particularly well in the region. Each year the Festival du Chablisien is held May to June in Chablis, featuring classical , jazz , and world music . The fifth stage of

840-752: Is a trademark of the wines and can be noticeable in the bouquet. The acidity can mellow with age and Chablis are some of the longest living examples of Chardonnay. The wines often have a "flinty" note, sometimes described as " goût de pierre à fusil " (gunflint) and sometimes as "steely". Some examples of Chablis can have an earthy "wet stone" flavor that intensifies as it ages, before mellowing into delicate honeyed notes. Like most white Burgundies, Chablis can benefit from some bottle age . While producers' styles and vintage can play an influential role, Grand Cru Chablis can generally age for well over 15 years while many Premiers Crus will age well for at least 10 years. Secondary grape varieties grown locally are permitted in

896-465: Is basic AOC Chablis or Petit Chablis oaked. While chaptalization was widely practiced for most of the 20th century, there has been a trend of riper vintages in recent years, producing grapes with higher sugar levels that have diminished the need to chaptalize. The main Chablis Appellation d'Origine Contrôlée was designated on January 13, 1938, but the junior appellation of Petit Chablis

952-486: Is believed to have originated in North America. European varieties of Vitis vinifera are more or less susceptible to this fungus. Uncinula necator infects all green tissue on the grapevine, including leaves and young berries. It can cause crop loss and poor wine quality if untreated. The sexual stage of this pathogen requires free moisture to release ascospores from its cleistothecia in the spring. However, free moisture

1008-452: Is common to include sulfur in a tank mix to help with resistance management. Powdery mildews are generally host-specific, and powdery mildew of grape is caused by a host-specific pathogen named Uncinula necator . Powdery mildew is a polycylic disease that thrives in warm, moist environments. Its symptoms are widely recognizable and include gray-white fungal growth on the surface of infected plants. A sulfur formulation, fungicides, and limiting

1064-402: Is frost protection. During the bud break period of a grapevine's annual cycle , the Chablis region is vulnerable to springtime frost, from March to early May, which can compromise the crop yield . Formerly, the financial risk involved saw many producers turn to polyculture agriculture, pulling up vineyards to plant alternative crops. The 1957 vintage was hit particularly hard by frost damage:

1120-446: Is greatest at 30–100% relative humidity. Powdery Mildew thrives in warm, moist environments and infects younger plant tissues like fruit, leaves, and green stems and buds. Free water can disrupt conidia and only requires a humid microclimate for infection. Most infection begins when spring rain (2.5mm) falls and temperatures are approximately 15 °C or higher. Rates of infection decline at temperatures higher than 30 °C, since

1176-518: Is not needed for secondary spread via conidia ; high atmospheric humidity is sufficient. Its anamorph is called Oidium tuckeri . It produces common odors such as 1-octen-3-one and (Z)- 1,5-octadien-3-one . This mildew can be treated with sulfur or fungicides ; however resistance to several chemical classes such as Benomyl , the DMIs , and Strobilurins has developed. While synthetic fungicides are often recommended as applications around bloom, it

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1232-546: Is often considered an "unofficial" Grand Cru. The Bureau Interprofessionnel des Vins de Bourgogne (BIVB) does recognize La Moutonne, but the seven Grand Cru vineyards officially recognized by the INAO are (from northwest to southeast): Bougros, Les Preuses, Vaudésir, Grenouilles, Valmur, Les Clos and Blanchot (also known as Les Blanchots). Together, the Grand Cru vineyards account for around 3% of Chablis annual yearly production. While

1288-562: Is too lean to support it. Vintages that are exceedingly warm tend to produce fat, flabby wines that are too low in acidity. Frost can be countered by heaters, and aspersion by sprinklers to form an ice layer. The exceptionally poor 1972 Chablis suffered frost at vintage time. The region of Chablis lies on the eastern edge of the Paris Basin . The region's oldest soil dates back to the Upper Jurassic age, over 180 million years ago and includes

1344-440: The 2007 Tour de France departed from Chablis towards Autun . This Yonne geographical article is a stub . You can help Misplaced Pages by expanding it . Uncinula necator Erysiphe necator Schwein. (1834) Uncinula necator (syn. Erysiphe necator ) is a fungus that causes powdery mildew of grape. It is a common pathogen of Vitis species, including the wine grape, Vitis vinifera . The fungus

1400-553: The Duchy of Burgundy in the 15th century. There are records in the mid-15th century of Chablis wine being shipped to Flanders and Picardy . But in February 1568 the town was besieged by the Huguenots , who burned part of it. The Seine river, easily accessible via the nearby Yonne river, gave the Chablis wine producers a near monopoly on the lucrative Parisian market. In the 17th century,

1456-588: The English discovered the wine and began importing large volumes. By the 19th century there were nearly 40,000 hectares (98,840 acres) of vines planted in Chablis with vineyards stretching from the town of Chablis to Joigny and Sens along the Yonne. Some Champagne producers used Chablis as a basis for a sparkling cuvée . With the French Revolution , the monastic vineyards became biens nationaux , and were auctioned off. The new owners were mostly local, and

1512-494: The "umbrella" vineyards are Mont de Milieu, Montée de Tonnerre, Fourchaume, Vaillons, Montmains, Beauroy, Vaudevey, Vaucoupin, Vosgros, Les Fourneaux, Côte de Jouan and Les Beauregards. In general, Premier Cru wines have at least half a degree less alcohol by volume and tend to have less aromatics and intensity in flavors. All Chablis is made 100% from the Chardonnay grape. Some wine experts, such as Jancis Robinson , believe that

1568-428: The Chablis wine industry as in other areas of Burgundy. Trends towards estate bottling and co-operatives have shifted the economics towards the individual growers and producer. The La Chablisienne co-operative makes nearly a third of all wine produced in Chablis today. In recent years, Chablis producers have fought hard to protect the Chablis designation, using legal means to make foreign countries respect it. Despite

1624-461: The Les Preuses vineyard receives the most sun among the Grand Crus and tends to produce the most full bodied wines; Valmur is noted for its smooth texture and aromatic bouquet; Vaudésir tends to produce wines with intense flavors and spicy notes. Of all the Grand Cru vineyards, Les Clos is the largest in the area at 25 hectares (61 acres). Hugh Johnson describes the wines from this Grand Cru as having

1680-472: The best ageing potential among Chablis and developing Sauternes -like aromas after some bottle age. The Union des Grands Crus de Chablis (UGCC) was launched in March 2000 as a syndicate restricted to Grand Cru proprietors, with mission "to defend and promote the quality of Chablis Grand Cru wines". Members are bound to abide by a charter that covers wine making and sales. Grand Cru makers must submit their wines to

1736-406: The chasmothecia in buds. Most chasmothecia survive on the vine where ample protection is provided in the bark. First and foremost, limiting environmental factors that promote infection are key to managing powdery mildew on grapes. Optimal sites feature full sun on all grape structures and ample aeration to reduce humid microclimates under shading leaves. Pruning vines and clusters and planting on

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1792-436: The environmental factors that favor the growth of powdery mildews are all practices that can stall and/or halt its growth. Powdery mildews are generally host-specific. Uncinula necator is the pathogen that causes powdery mildew on grape. The most susceptible hosts of this pathogen are members of the genus Vitis . The signs of powdery mildews are widely recognizable and easily identifiable. The majority of them can be found on

1848-634: The evaporation of water occurs readily. Cooler conditions, such as shading and poor aeration, promote infection due to a higher relative humidity, optimally 85% or greater. However, sporulation does occur at levels as low as 40%. Spores are dispersed mostly by wind and rain splash. Young underdeveloped tissues are most susceptible to infection, primarily leaves and fruit. Warmer weather cultivars of Vitis vinifera and French hybrids provide overwintering protection in buds and during moderate winters climates. American cultivars are generally less susceptible to infection unless an unusually warm winter does not kill

1904-406: The fungus grows on tissue surfaces rather than inside epithelial cells, topical applications of oils and other compounds are recommended. Integrated pest management programs are utilized by organic and conventional agriculture systems, while the latter prescribes the addition of fungicides. Typical applications of fungicides occur during prebloom and for 2–4 weeks post bloom. If the previous year

1960-464: The generic Bourgogne AOC wine. These include Aligoté , César , Gamay , Melon de Bourgogne , Pinot noir , Pinot blanc , Pinot gris (known locally as Pinot Beurot), Sauvignon blanc , Sacy , and Tressot . For most of the 20th century, Chablis wine was produced more for the export than the domestic French market, which tended to favor the Côte d'Or Chardonnays. Négociants are not as influential in

2016-462: The grapes and can distinguish better between ripe and unripe bunches . Over the rest of the Chablis region, mechanical harvesting was used by around 80% of the vineyards at the turn of the 21st century. The traditional style of vine training in Chablis is to have the vine trained low to the ground for warmth with four cordons stretching out sideways from the trunk. The 20th century saw many advances in winemaking technology and practices—particularly

2072-426: The host with mycelium and conidia, or use the mycelium to produce primary inoculum to another plant. For germination to occur using a chasmothecium, the chasmothecium must be exposed to the right environmental conditions to rupture the structure to thereby release spores in hope that they'll germinate. Germination of conidia occurs at temperatures between 7 and 31 °C and is inhibited above 33 °C. Germination

2128-420: The introduction of temperature-controlled fermentation and controlled inducing of malolactic fermentation . One winemaking issue that is still contested in the region is the use of oak . Historically Chablis was aged in old wooden feuillette barrels that were essentially neutral: they did not impart the characteristic oak flavors (vanilla, cinnamon, toast, coconut, etc.) that are today associated with ageing

2184-859: The main Burgundian winemaking town of Beaune located more than 100 km (62 mi) away. This makes the region of Chablis relatively isolated from other winemaking regions with the southern vineyards of the Champagne in the Aube department being the closest winemaking neighbor. The Chablis wine region has much in common with Champagne province when it comes to climate. It has a semi- continental climate without maritime influence . The peak summer growing season can be hot; and wintertime can be long, cold and harsh, with frosty conditions lasting to early May. Years that experience too much rain and low temperature tend to produce wines excessively high in acidity and fruit that

2240-486: The maximum amount of sun exposure. The rest of the Premiers Crus are on southeast facing slopes. There are seven officially delineated Grand Cru climats , covering an area of 100 hectares (247 acres), all located on one southwest facing hill overlooking the town of Chablis at elevations between 150–200 metres (490–660 ft). One vineyard there, La Moutonne, between the Grand Cru vineyards of Les Preuses and Vaudésir,

2296-510: The mid-late 20th century opened up prosperous worldwide markets to Chablis and vineyard plantings saw a period of steady increase. By 2004, vineyard plantings in Chablis reached a little over 4,000 hectares (10,000 acres). Located in northeast France, the Chablis region is considered the northernmost extension of the Burgundy wine region but it is separated from the Côte d'Or by the Morvan hills, with

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2352-497: The objectives of the AOC establishment was to protect the name "Chablis", which by this time was already being inappropriately used to refer to just about any white wine made from any number of white grape varieties all across the world. In the early 1960s, technological advances in vineyard frost protection minimized some of the risk and financial cost associated with variable vintages and climate of Chablis. The worldwide "Chardonnay-boom" of

2408-407: The political upheaval saw small farmers involved as part-time vignerons . The English market continued to prosper. The 19th-century Russian novel Anna Karenina by Leo Tolstoy mentions "classic Chablis" as a commonplace choice of wine. The end of the 19th century was a difficult time for the Chablis growers. Firstly, with new railway systems linking all parts of the country with Paris, there

2464-423: The producer can have a marked influence, each of the Grand Cru vineyards is noted for its particular terroir characteristic. Tom Stevenson notes that Blanchot produces the most delicate wine with floral aromas; Bougros is the least expressive but still has vibrant fruit flavors; Les Clos tends to produce the most complex wines with pronounced minerality; Grenouilles produces very aromatic wines with racy, elegance;

2520-426: The proportion of new barrels is much smaller than for white wines of Côte de Beaune . Wines not vinified in barrel will instead be vinified in stainless steel . Chablis lies about sixteen kilometres (10 mi) east of Auxerre in the Yonne department, situated roughly halfway between the Côte d'Or and Paris . Of France's wine-growing areas, only Champagne , Lorraine, Alsace and parts of Grand Auxerrois have

2576-466: The regional authorities reported that only 11 cases (132 bottles) of wine were produced. In the 1960s, technological advances in frost protection introduced preventive measures, such as smudge pots and aspersion irrigation to the region. Smudge pots work by providing direct heat to the vines while aspersion involves spraying the vines with water as soon as temperatures hit 0 °C (32 °F) and maintaining persistent coverage. The water freezes on

2632-415: The size of the head of a pin. Symptoms that occur as a result of the infection include necrosis, stunting, leaf curling, and a decrease in quality of the fruit produced. Powdery mildew is a polycyclic disease (one which produces a secondary inoculum) that initially infects the leaf surface with primary inoculum, which is conidia from mycelium, or secondary inoculum, which is an overwintering structure called

2688-406: The turn of the 21st century, covering an area of 750 hectares (1,853 acres). Next is the generic AOC Chablis which, at 2,860 hectares (7,067 acres), is the largest appellation by far in the region and the one exhibits the most variability between producers and vintages. At the lowest end of the classification is "Petit Chablis" which includes the outlying land. As of 2004, 560 hectares (1,380 acres) of

2744-422: The upper sides of the leaves; however, it can also infect the bottom sides, buds, flowers, young fruit, and young stems. A gray-white, dusty, fungal growth consisting of mycelia, conidia and conidiophores coat much of the infected plant. Chasmothecia, which are the overwintering structures, present themselves as tiny, spherical fruiting structures that go from white, to yellowish-brown to black in color, and are about

2800-607: The usage of oak as counter to the "Chablis style" or terroir , while "modernist" winemakers embrace its use though not to the extent of a " New World " Chardonnay. The amount of char in oak barrels used in Chablis is often low, which limits the "toastiness" that is perceived in the wine. Rarely will a producer use oak for both fermentation and maturation. Grand Cru and Premier Cru wines are most likely to see oak: proponents believe that they have necessary structure and enough extract to avoid being overwhelmed by oak influence. While there are style differences among producers, rarely

2856-498: The vine, shielding it with a protective layer of ice that functions igloo -style, retaining heat within the vine. While cost is a factor in using smudge pots, there is a risk with the aspersion method if the constant sprinkling of water is interrupted causing worse damage to the vine. There is no such protection against hail , which in 2016 caused serious difficulties for some Chablis vignerons. At harvest time, AOC regulations stipulate grapes for Grand Cru vineyard must be picked with

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2912-408: The wine from Chablis is one of the "purest" expressions of the varietal character of Chardonnay, because of the simple style of winemaking favored in this region. Chablis winemakers want to emphasize the terroir of the calcareous soil and cooler climate that help maintain high acidity . Chablis wines are characterized by their greenish-yellow color and clarity. The racy, green apple -like acidity

2968-512: Was a conducive environment for infection or the current year had a warm winter, earlier sprays are recommended due to a potentially higher amount of overwintered chasmothecia. If warm and humid, conidia are produced every 5–7 days throughout the growing season. To limit powdery mildew resistance, growers alternate treatments by employing multiple modes of action. The disease affects grapes worldwide, leaving all agricultural grape businesses at risk of Uncinula necator . Powdery mildew of grape affects

3024-574: Was founded in 1114, and the monks planted vines along the Serein. Anséric de Montréal gave a vineyard at Chablis to the Abbey in 1186. In 1245 the chronicler Salimbene di Adam described a Chablis wine. Chardonnay is believed to have first been planted in Chablis by the Cistercians of Pontigny Abbey in the 12th century, and from there spread south to the rest of the Burgundy region. The Chablis area became part of

3080-529: Was inexpensive wine from regions in the Midi that undercut Chablis. The vineyards were affected by oidium from 1886, and then phylloxera from 1887. Effective replacement of vinestocks to counter phylloxera took some 15 years. Many Chablis producers gave up winemaking, the acreage in the region steadily declining throughout much of the early 20th century. By the 1950s there were only 500 hectares (1,235 acres) of vines planted in Chablis. The 20th century did bring about

3136-490: Was not designated until January 5, 1944. All the vineyards in Chablis are covered by four appellations with different levels of classification , reflecting all-important differences in soil and slope in this northerly region. At the top of the classification are the seven Grand Cru vineyards, which are all located on a single hillside near the town of Chablis. Second in quality are the Premier Cru vineyards, which numbered 40 at

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