Wikipedia

Burgundy wine

(Redirected fromBurgundy (wine))

Burgundy wine(French:Bourgogneorvin de Bourgogne) is made in theBurgundyregion of easternFrance,[1]in the valleys and slopes west of theSaône,a tributary of theRhône.The most famous wines produced here, and those commonly referred to as "Burgundies", aredryred wines made frompinot noirgrapes and white wines made fromchardonnaygrapes.

Burgundy
Wine region
Official nameBourgogne
TypeWine region
Year establishedAOC in 1936
CountryFrance
Sub-regions
Climate regionZoneC I
Soil conditionsArgilo-limestone
Size of planted vineyards29,500 hectares
25,000 classified as AOC vineyards
No.of vineyards100AOCs
Grapes produced59.5% of white varieties, 33.8% of red varieties and 6.7% ofcrémant
Varietals producedPinot noir,Gamay,
Chardonnay,Aligoté
Official designation(s)Regional, village,1ercruandGrand cru
Comments
Official nameLes climats du vignoble de Bourgogne
LocationYonne,Saône-et-Loire,Côte d'Or,France
Part ofThe Climats, terroirs of Burgundy
CriteriaCultural: (iii)(v)
Reference1425-001
Inscription2015 (39thSession)
Area13,118 ha (50.65 sq mi)
Buffer zone50,011 ha (193.09 sq mi)
Coordinates47°3′29″N4°51′52″E/ 47.05806°N 4.86444°E/47.05806; 4.86444
Burgundy wine is located in France
Burgundy wine
Location of the Burgundy wine region in France

Red and white wines are also made from other grape varieties, such asgamayandaligoté,respectively. Small amounts of rosé andsparkling winesare also produced in the region. Chardonnay-dominatedChablisand gamay-dominatedBeaujolaisare recognised as part of the Burgundy wine region, but wines from those subregions are usually referred to by their own names rather than as "Burgundy wines".

Burgundy has a higher number ofappellations d'origine contrôlée(AOCs) than any other French region, and is often seen as the mostterroir-conscious of the French wine regions. The various Burgundy AOCs areclassifiedfrom carefully delineatedgrand cruvineyards down to more non-specific regional appellations. The practice of delineating vineyards by theirterroirin Burgundy goes back to medieval times, when variousmonasteriesplayed a key role in developing the Burgundy wine industry. The historical importance of the Burgundy wine region and its uniqueclimatssystem led to sites in the region being inscribed on theUNESCOWorld Heritage Listas part of theClimats, terroirs of Burgundysite.[2]

Geography and climate

edit

The Burgundy region runs fromAuxerrein the north toMâconin the south, or toLyonif theBeaujolaisarea is included as part of Burgundy.Chablis,a white wine made from Chardonnay grapes, is produced in the area aroundAuxerre.Other smaller appellations near Chablis includeIrancy,which produces red wines andSaint-Bris,which produces white wines fromSauvignon blanc.

There are 100 appellations in Burgundy and these are classified into four quality categories. These are Bourgogne, village, premier cru and grand cru.[3]Eighty-five miles southeast of Chablis is theCôte d'Or,where Burgundy's most famous and most expensive wines originate, and where allGrand Cruvineyards of Burgundy (except for chablis grand cru) are situated. The Côte d'Or itself is split into two parts: theCôte de Nuitswhich starts just south ofDijonand runs tillCorgoloin,a few kilometers south of the town ofNuits-Saint-Georges,and theCôte de Beaunewhich starts atLadoixand ends at Dezize-les-Maranges. The wine-growing part of this area in the heart of Burgundy is just 40 kilometres (25 mi) long, and in most places less than 2 kilometres (1.2 mi) wide. The area is made up of tiny villages surrounded by a combination of flat and sloped vineyards on the eastern side of a hilly region, providing some rain and weather shelter from the prevailing westerly winds. The best wines - fromgrand cruvineyards - of this region are usually grown from the middle and higher part of the slopes, where the vineyards have the most exposure to sunshine and the best drainage, while thepremier crucome from a little less favourably exposed slopes. The relatively ordinary "village" wines are produced from the flat territory nearer the villages. The Côte de Nuits contains 24 out of the 25 redgrand cruappellations in Burgundy, while all but one of the region's whiteGrand Cruwines are in the Côte de Beaune (the exception being Musigny blanc). This is explained by the presence of differentsoils,which favour pinot noir and chardonnay, respectively.

Further south is theCôte Chalonnaise,where again a mix of mostly red and white wines are produced, although the appellations found here such asMercurey,RullyandGivryare less well-known than their counterparts in the Côte d'Or.

Below the Côte Chalonnaise is theMâconnaisregion, known for producing large quantities of easy-drinking and more affordable white wine. Further south again is the Beaujolais region, famous for fruity red wines made fromGamaygrapes.

Burgundy's terrain iscontinental climatecharacterized by cold winters and hot summers. The weather is unpredictable, with rains, hail, and frost all possible around harvest time. Such a climate results in vintages from Burgundy varying considerably.

History

edit
Harvest time in the ChablisPremier Cruof Fourchaume

Archaeological evidence establishesviticulturein Burgundy as early as the second century AD, although theCeltsmay have been growing vines in the region previous to theRomanconquest ofGaulin 51 BC.Greek traders,for whomviticulture had been practicedsince the lateNeolithicperiod, had foundedMassalíain about 600 BC, and traded extensively up theRhône valley,wherethe Romansfirst arrived in the second century BC. The earliest recorded praise of the wines of Burgundy was written in 591 byGregory of Tours,who compared it to the Roman wineFalernian.[1]

Monks and monasteries of the Roman Catholic Church have had an important influence on the history of Burgundy wine. The first known donation of a vineyard to the Church was by KingGuntramin 587, but the influence of the Church became important inCharlemagne's era. TheBenedictines,through theirAbbey of Clunyfounded in 910, became the first truly big Burgundy vineyard owner over the following centuries. Another order which exerted influence was theCistercians,founded in 1098 and named afterCîteaux,their first monastery, situated in Burgundy. The Cistercians created Burgundy's largest wall-surrounded vineyard, theClos de Vougeot,in 1336. More importantly, the Cistercians, extensive vineyard owners as they were, were the first to notice that different vineyard plots gave consistently different wines. They therefore laid the earliest foundation for the naming of Burgundycrusand the region'sterroirthinking.[1]

Since Burgundy is land-locked, very little of its wine left the region in medieval times, when wine was transported inbarrels,meaning that waterways provided the only practical means of long-range transportation. The only part of Burgundy which could reach Paris in a practical way was the area aroundAuxerreby means of theYonne.This area includes Chablis, but had much more extensive vineyards until the 19th century. These were the wines referred to asvin de Bourgognein early texts. The wines from Côte d'Or would then be called(vin de) Beaune.These wines first became famous in the 14th century, during theBabylonian Captivity of the PapacyinAvignon,which was reachable bySaôneandRhôneafter some overland transport. In the extravagance of the papal court,Beaunewas generally seen as the finest wine, and better than anything available in Rome at that time.[1]

The status of Burgundy wines continued in the court of theHouse of Valois,which ruled asDukes of Burgundyfor much of the 14th and 15th centuries. Their ban on the import and export of non-Burgundian wines, effectively shutting out the then popular wines of the Rhone Valley from Northern European markets, gave a considerable boost to the Burgundy wine industry.[4]It was during this era that the first reliable references to grape varieties in Burgundy were made. Pinot noir was first mentioned in 1370 under the name Noirien, but it was believed to have been cultivated earlier than that, since no other grape variety associated with medieval Burgundy is believed to have been able to produce red wines of a quality able to impress the papal court. On 6 August 1395,[5]DukePhilip the Boldissued a decree concerned with safeguarding the quality of Burgundy wines. The duke declared the "vile and disloyal Gamay"[6]—which was a higher-yielding grape than Pinot noir in the 14th century, as it is today—unfit for human consumption and banned the use of organicfertilizer(manure), which probably increased yields even further to the detriment of quality. High-quality white Burgundy wines of this era were probably made fromFromenteau,which is known as a quality grape in northeastern France in this time. Fromenteau is probably the same variety as today'sPinot gris.Chardonnay is a much later addition to Burgundy's vineyards.[1]

In the 18th century, the quality of roads in France became progressively better, which facilitated commerce in Burgundy wines. The firstnégocianthouses of the region were established in the 1720s and 1730s. In the 18th century, Burgundy andChampagnewere rivals for the lucrative Paris market, to which Champagne had earlier access. The two regions overlapped much in wine styles in this era, since Champagne was then primarily a producer of pale red still wines rather than of sparkling wines. A major work on Burgundy wines written byClaude Arnouxin 1728 deals with the famous red wines of Côte de Nuits and theŒil-de-Perdrixpink wines ofVolnay,but only briefly mentions white wines.[1]

After Burgundy became incorporated in the Kingdom of France, and the power of the Church decreased, many vineyards which had been in the Church's hands were sold to thebourgeoisiefrom the 17th century. After theFrench Revolutionof 1789, the Church's remaining vineyards were broken up and from 1791 sold off.[1]The Napoleonic inheritance laws then resulted in the continued subdivision of the most preciousvineyardholdings, so some growers hold only a row or two ofvines.This led to the emergence ofnégociantswho aggregate the produce of many growers to produce a single wine. It has also led to a profusion of increasingly smaller, family-ownedwineries,exemplified by the dozen-plusGrosfamilydomaines.

Vineyard in Côte de Beaune

The awareness of the difference of quality and style of Burgundy wines produced from different vineyards goes back to medieval times, with certainclimatsbeing more highly rated than others. An early author on this aspect of Burgundy wines wasDenis Morelotwith hisLa Vigne et le Vin en Côte d'Orfrom 1831. In 1855, the same year as the famousBordeaux Wine Official Classificationwas launched, Dr.Jules Lavallepublished an influential book,Histoire et Statistique de la Vigne de Grands Vins de la Côte-d'Or,which included an unofficial classification of the Burgundy vineyards in five classes and which built on Morelot's book. In decreasing order, Lavalle's five classes werehors ligne,tête de cuvée,1èrecuvée,2mecuvéeand3mecuvée.[7]Lavalle's classification was formalized in modified form by the Beaune Committee of Agriculture in 1861, and then consisted of three classes. Most of the "first class" vineyards of the 1861 classification were made intoGrand Cruappellations d'origine contrôléeswhen the national AOC legislation was implemented in 1936.[1]

Burgundy wine has experienced much change over the past 75 years. Economic depression during the 1930s was followed by the devastation caused by World War II. After the War, thevigneronsreturned home to their unkempt vineyards. The soils and vines had suffered and were sorely in need of nurturing. The growers began to fertilize, bringing their vineyards back to health. Those who could afford it addedpotassium,a mineral fertilizer that contributes to vigorous growth. By the mid-1950s, the soils were balanced, yields were reasonably low and the vineyards produced some of the most stunning wines in the 20th century.

For the next 30 years, they followed the advice of renownedviticulturalexperts, who advised them to keep spraying their vineyards with chemical fertilizers, including potassium. While a certain amount of potassium is natural in the soil and beneficial for healthy growth, too much is harmful because it leads to low acidity levels, which adversely affect the quality of the wine.

As the concentration of chemicals in the soil increased, so did the yields. In the past 30 years, yields have risen by two-thirds in theappellations contrôléesvineyards of the Côte d'Or, from 29 hectoliters per hectare (hl/ha) (yearly average from 1951 to 1960) to almost 48 hl/ha (1982–91), according to a study by the Institut National des Appellations d'Origine. With higher yields came wines of less flavor and concentration.[citation needed]Within 30 years, the soils had been significantly depleted of their natural nutrients.

The period between 1985 and 1995 was a turning point in Burgundy. During this time, many Burgundiandomainesrenewed efforts in the vineyards and gradually set a new course in winemaking, producing deeper, more complex wines. Today, the Burgundy wine industry is reaping the rewards of those efforts.

Wine characteristics and classification

edit
A label used on a 1984 bottle's neck, showing the Burgundy coat of arms
Premier Cru from Puligny-Montrachet
A white wine made from declassified AOC Meursault wine that is sold as a general AOC Bourgogne.

Burgundy is in some ways the mostterroir-oriented region in France; immense attention is paid to the area of origin, and in which of the region's 400 types of soil a wine's grapes are grown. As opposed to Bordeaux, where classifications are producer-driven and awarded to individualchateaux,Burgundy classifications are geographically focused. A specific vineyard or region will bear a given classification, regardless of the wine's producer. This focus is reflected on the wine's labels, where appellations are most prominent and producers' names often appear at the bottom in much smaller text.

The main levels in the Burgundy classifications, in descending order of quality, are:Grand crus,Premier crus,village appellations, and finally regional appellations:[8][9][10]

  • Grand Cruwines are produced by a small number ofthe best vineyard sitesin the Côte d'Or region, as strictly defined by the AOC laws. These Cru wines make up 2% of the production at 35 hl/ha, and are generally produced in a style meant for cellaring, and typically need to be aged a minimum of five to seven years. The best examples can be kept for more than 15 years.Grand Cruwines will only list the name of the vineyard as the appellation - such asCortonorMontrachet- on the wine label, plus theGrand Cruterm, but not the village name.[11]SeveralGrand Cruvineyards have compound names (double-barrelled names), mostly due to adding a more famous vineyard which they neighbor, as inCharmes-Chambertin(addingChambertinto "Charmes" ) orRomanée-Saint-Vivant(addingLa Romanéeto "Saint-Vivant"; these no longer quite neighbor), though other compound names such asCorton-Charlemagnehave idiosyncratic histories. There are two triple names of this form:Bienvenues-Bâtard-MontrachetandCriots-Bâtard-Montrachet,corresponding to vineyards that neighborBâtard-Montrachet,which neighborsMontrachet.Compound names using a more famous vineyard are sometimes referred to as "satellites" of the more famous one.[12][13]
  • Premier Cruwines are produced from specific vineyard sites that are still considered to be of high quality, but not as well regarded as theGrand Crusites.Premier Cruwines make up 12% of production at 45 hl/ha. These wines often should be aged three to five years, and again the best wines can keep for much longer.Premier Cruwines are labelled with the name of the village of origin, thePremier Crustatus, and usually the vineyard name, for example, "Volnay1er Cru Les Caillerets ". SomePremier Cruwines are produced from severalPremier Cruvineyards in the same village, and do not carry the name of an individual vineyard.[14]Blending premier crus is more common inMorey-Saint-Denisthan other villages.[15]
  • Village appellation wines are produced from a blend of wines from supposedly lesser vineyard sites within the boundaries of one of 42 villages, or from one individual but unclassified vineyard. Wines from each different village are considered to have their own specific qualities and characteristics,[9][10]and not all Burgundy communes have a village appellation. Village wines make up 36% of production at 50 hl/ha. These wines can be consumed two to four years after the release date, although again some examples will keep for longer. Village wines will show the village name on the wine label, such as "Pommard",and sometimes - if applicable - the name of the single vineyard orclimatwhere it was sourced.[16]Several villages in Burgundy have appended the names of their most famousGrand Cruvineyards to the original village name, for marketing reasons, resulting indouble-barrelled names,starting with "Gevrey-Chambertin"in 1847 and ending with"Morey-Saint-Denis"in 1927.[17]
  • Regional appellation wines are wines which are allowed to be produced over the entire region, or over an area significantly larger than that of an individual village.[18]At the village,Premier CruandGrand Crulevels, only red and white wines are found, but some of the regional appellations also allow the production of rosé and sparkling wines, as well as wines dominated by grape varieties other than Pinot noir or Chardonnay.[8]These appellations can be divided into three groups:
An AOC Bourgogne Pinot noir.
  • AOC Bourgogne, the standard or "generic" appellation for red or white wines made anywhere throughout the region, and represent simpler wines which are still similar to the village. These wines may be produced at 55 hl/ha. These wines are typically intended for immediate consumption, within three years after the vintage date.
  • Subregional (sous-régional) appellations cover a part of Burgundy larger than a village. Examples are Bourgogne Hautes-Côtes de Beaune, Bourgogne Hautes-Côtes de Nuits and Mâcon-Villages.[18]Typically, those communes which do not have a village appellation will have access to at least one subregional appellation. This level is sometimes described as intermediate between AOC Bourgogne and the village level.
  • Wines of specific styles or other grape varieties include whiteBourgogne Aligoté(which is primarily made with theAligotégrape), redBourgogne Passe-Tout-Grains(which can contain up to two-thirds Gamay) and sparklingCrémant de Bourgogne.


Chabliswines are labeled using a similar hierarchy ofGrand Cru, Premier Cru,and Village wines, plusPetitChablis as a level below Village Chablis. Wines from Beaujolais are treated still differently.

In general, producers are always allowed to declassify their wine in steps to a lower-ranked AOC if they wish to do so. Thus, a wine from aGrand Cruvineyard may be sold as aPremier Crufrom that vineyard's village, aPremier Cruwine may be sold as a Village wine, and so on. This practice will almost invariably mean the declassified wine will have to be sold at a lower price, so this is only practiced when something is to be gained overall in the process. One motive may be to only includevines of a certain agein aGrandCru wine, to improve its quality and raise its prestige and price, in which case the wine coming from younger vines may be sold as aPremier Cruat a lower price. Overall, such a practice may allow a producer to keep a higher average price for the wine sold.

In total, around 150 separate AOCs are used in Burgundy, including those of Chablis and Beaujolais.[19]While an impressive number, it does not include the several hundred named vineyards (lieux-dits) at the Village andPremier Crulevel, which may be displayed on the label, since at these levels, only one set of appellation rules is available per village. The total number of vineyard-differentiated AOCs that may be displayed is well in excess of 500.

Production

edit
One of the main wineries that producesCrémant de Bourgogne

In 2003, the Burgundy vineyards (including Chablis but excluding Beaujolais) covered a total of 28,530 hectares (70,500 acres).[1]Côte d'Or as a whole, including Hautes Côtes de Beaune and Hautes Côtes de Nuits, covered 8,000 hectares (20,000 acres), of which the heartland of Côte de Nuits covered 1,700 hectares (4,200 acres) and Côte de Beaune 3,600 hectares (8,900 acres).[20]

In 2000, Burgundy had a total of 3,200 winedomaines(compared to 50 in the early 19th century), of which 520 were in the department of Yonne, 1,100 in Côte-d'Or and 1,570 in Saône-et-Loir.[21]Generally, the small growers sell their grapes to larger producers, merchants callednégociants,who blend and bottle the wine.[9]The roughly 115négociantswho produce the majority of the wine only control around 8% of the area. Individual growers have around 67% of the area, but produce and market only around 25% of the wine. Some small wineries produce only 100–200 cases/year, while many producers make a few thousand cases/year.

Grower/producer-made wines can be identified by the termsMis en bouteille au domaine,Mis au domaine,orMis en bouteille à la propriété.The largest producer isMaison Louis Latourin Beaune with 350,000 cases/year. Thenégociantsmay use the termMis en bouteille dans nos caves(bottled in our cellars), but are not entitled to use the estate-bottled designation of the grower/producers.[22]Mostnégociantstend to use the termMis en bouteille par...(bottled by...).

Grape varieties

edit
Burgundy vineyards: TheHautes-Côtes de Nuits

Of the white grapes, Chardonnay is the most common. Another grape found in the region,Aligoté,tends to produce cheaper wines which are higher in acidity. Aligoté from Burgundy is the wine traditionally used for theKirdrink, where it is mixed withblack currantliqueur.Sauvignon blancis also grown in the Saint Bris appellation. Chablis, Mâcon wines and the Côte d'Or whites are mostly produced from 100% Chardonnay grapes.

Of the red grapes, the majority of production in the Côte d'Or is focused on thePinot noirgrape, while the Gamay grape is grown in Beaujolais. In the Côte de Nuits region, 90% of the production is red grapes.

Rules for the red Burgundy appellations, from regional toGrand Crulevel, generally allow up to 15% of the white grape varieties Chardonnay,Pinot blancandPinot gristo be blended in,[23]but this is not widely practised today.

Reputation and appreciation

edit
Romanée-Conti,a Burgundy wine, is among the world's most expensive wines

Burgundy is home to some of the most expensive wines in the world, including those ofDomaine de la Romanée-Conti,Domaine Leroy,Henri Jayer,Domaine LeflaiveandDomaine Armand Rousseau.

Its renown goes back many centuries; in 1522Erasmuswrote: "O happy Burgundy which merits being called the mother of men since she furnishes from her mammaries such a good milk"[24]This was echoed byShakespeare,who refers inKing Learto "the vines of France and milk of Burgundy".

British wine criticJancis Robinsonhas stated that "price is an extremely unreliable guide" and "what a wine sells for often has more to do with advertising hype and marketing decisions than the quality contained in the bottle". WhileGrand Crusoften command steep prices, village level wines from top producers can be found at lower price points.

In 2010, the Burgundy region experienced a notable increase in internet coverage thanks to official efforts like the online broadcast of the famousHospices de Beaune,[25]as well as the efforts of independent wine aficionados, such asBourgogne Live.[26][27]Some burgundies are also increasingly valued asinvestment wines.

Fans of Burgundy wine have been organizing events celebrating its virtues for decades. The most famous of these isLa Paulée de Meursault.

See also

edit

References

edit
  1. ^abcdefghiJancis Robinson,ed. (2006)."Burgundy".Oxford Companion to Wine(Third ed.). Oxford: Oxford University Press. pp.112–116.ISBN0-19-860990-6.
  2. ^"The Climats, terroirs of Burgundy".UNESCO World Heritage Centre.United Nations Educational, Scientific, and Cultural Organization.Retrieved15 January2022.
  3. ^"Burgundy Wine Cellars - About Burgundy - The Regions".www.burgundywine.com.Retrieved19 March2019.
  4. ^Lillelund, Niels (2004).Rhône-Vinene.JP Bøger - JP/Politikens Forlagshus A/S, 2004. p. 13.ISBN87-567-7140-1.
  5. ^Burgundy-Wines: HistoryArchived5 July 2009 at theWayback Machine,accessed on 12 October 2008.
  6. ^(in French)Le FigaroandLa Revue du vin de France(2008):Vins de France et du monde(Bourgogne: Chablis), L'histoire, p. 26.
  7. ^Bazin, Jean-François (2002).Histoire du vin de Bourgogne.Editions Jean-Paul Gisserot. p. 48.ISBN2-87747-669-3.
  8. ^abJancis Robinson, ed. (2006)."Bourgogne".Oxford Companion to Wine(Third ed.). Oxford: Oxford University Press. pp.100–101.ISBN0-19-860990-6.
  9. ^abcWine Pages: Burgundy by Tom CannavanArchived25 December 2008 at theWayback Machine,accessed on 12 October 2008.
  10. ^abThe Wine Doctor: Burgundy Wine Guide - Introduction and the Côte d'OrArchived29 March 2013 at theWayback Machine,accessed on 12 October 2008.
  11. ^Burgundy Wines: Labelling Grands crusArchived19 November 2008 at theWayback Machine,accessed on 12 October 2008.
  12. ^"Jasper on Zoom: The Grand Crus of Chambertin".2020.Chambertin and Clos de Bèze have established their positions at the top of the grand cru hierarchy, but: What of the satellite grand crus?
  13. ^"Burgundian grands crus lead weekend trade".Liv-ex.5 July 2022.
  14. ^Burgundy Wines: Labelling Premiers crusArchived19 November 2008 at theWayback Machine,accessed on 12 October 2008.
  15. ^Kevin Day (1 August 2022)."First-Taste Guide to Morey-Saint-Denis".
  16. ^Burgundy Wines: Village appellations and 'climates'Archived19 November 2008 at theWayback Machine,accessed on 12 October 2008.
  17. ^Rory Hill (1 May 2019)."What's in a name? Barrels and double-barrels of Burgundy".The World of Fine Wine.
  18. ^abBurgundy Wines: Regional appellationsArchived19 November 2008 at theWayback Machine,accessed on 12 October 2008.
  19. ^Arrêté du 19 juillet 2004 relatif à la composition des comités régionaux vins et eaux-de-vie de l'Institut national des appellations d'origine- document listing which regional committee is responsible for approving wines which appellation(in French).
  20. ^Burgundy Report: Burgundy in ContextArchived5 June 2008 at theWayback Machine,accessed on 12 October 2008.
  21. ^Bazin, Jean-François (2002).Histoire du vin de Bourgogne.Editions Jean-Paul Gisserot. pp. 72–74.ISBN2-87747-669-3.
  22. ^Wine-Searcher Glossary of Wine Terms, accessed on 19 December 2009.
  23. ^INAO: AOC rules for Chambertin and Chambertin-Clos-de-Bèze, updated until 26 March 1998(in French).
  24. ^Les Grand Vins de France bypaul Ramain, 1931, Laffitte reprints, p. 65.
  25. ^Le Bien Publique "Luchini fait le show et explose le record des ventes aux enchères de Beaune"Archived31 December 2010 at theWayback Machine,accessed on 14 December 2010.
  26. ^Le Bien Public "Le Chardonnay très net"Archived9 February 2011 at theWayback Machine,accessed on 14 December 2010.
  27. ^France3 "Une dégustation en ligne"Archived8 February 2011 at theWayback Machine,accessed on 14 December 2010.

Further reading

edit
  • Coates MW, Clive(1997).CÔTE 'D'OR. A Celebration of the Great Wines of Burgundy.Weidenfeld Nicolson. p. 576.ISBN978-0-297-83607-0.Doesn't cover all of Burgundy, but is a very useful guide with tasting notes covering many vintages.
  • Coates MW, Clive(2008).The Wines of Burgundy.University of California Press.Updated version of previous with coverage of more areas.
  • Franson, P. Labels Gone Wild.The Wine Enthusiast,March, 2006, pp. 28–33.
  • Hanson MW, Anthony (2003).Burgundy (Classic Wine Guide).Mitchell Beazley. p. 690.ISBN978-1-84000-913-2.
  • Nanson, Bill(2012).The Finest Wines of Burgundy: A Guide to the Best Producers of the Côte d'Or and Their Wines (Fine Wine Editions Ltd).Aurum Press. p. 320.ISBN978-1-84513-692-5.An inexpensive introduction to the region and currently the most up to date.
  • Norman, Remington (2010).The Great Domaines of Burgundy: A Guide to the Finest Wine Producers of the Côte d'Or; 3rd Ed.Sterling. p. 288.ISBN978-1-4027-7882-7.With Charles Taylor, MW. Foreword byMichael Broadbent.Good coverage of the top domaines.
  • Sutcliffe MW, Serena(2005).Wines of Burgundy (Mitchell Beazley Wine Guides).Mitchell Beazley. p. 232.ISBN978-1-84533-019-4.Good inexpensive introduction to the region, and updated from time to time.
  • Robinson, Jancis. Cheap at half the price?Wine,2006 (February–March),6(3),pp. 30–31.
edit
Retrieved from "https://en.wikipedia.org/w/index.php?title=Burgundy_wine&oldid=1243807928"