Burgundy is all about two grapes: pinot noir and chardonnay, which is the only aspect of Burgundy that is simple. Everything else can be complex and confusing to the average wine lover but we are using the next two episodes to break down some of that confusion. Burgundy has such a long history of wine and vine cultivation so we are only going to scratch the surface. We hope you enjoy this episode.
In this week’s episode we discuss:
- Early history of Burgundy wine
- Climate, Geography and grapes
- Red Burgundy flavor characteristics
- Red Burgundy food pairings
Wine Recommendations:
Charles Vienot Hautes Cotes de Beaune 2013 – priced around $15. This wine is a great balance of fruit, earth and acid. With flavors of cherry cola, dust and a hint of vanilla, it’s a dry wine with a good amount of acidity but tannins and body are on the lighter side (it’s pinot noir after all). Great wine with food or just sipping on a Sunday.
Jean-Michel Maurice Domaine du Prieure Savigny-les-Beaune Moutier Amet 2012 – priced around $37. This wine is complex and the essence of Old World wine. It has aromas of cherry, roses and earth and taste of roses, figs with dried herbs on the finish. This wine needs food thanks to the complex flavors and acidity.
Sources
- Websites: Bourgogne-wines, Wikipedia, Wine Folly, Matching Food and Wine
- Books: The World Atlas of Wine, The Oxford Companion to Wine, The Wine Bible
Next week we continue our travels to Burgundy and explore White Burgundy wines.