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Burgundy wines are produced in the region of the same name in eastern France. Most of all, Burgundy is famous for dry red wines made from Pinot Noir grapes and white variations based on Chardonnay. Gamay and Aligote varieties are also used in local winemaking, pink and sparkling species are found. Formally, the wines of Burgundy include Chablis and Beaujolais, but de facto these are separate production zones with their own traditions.
Burgundy contains more appellations (unique wine-growing ecosystems) than any other wine region in France (historically, these were the possessions of different monasteries). In the manufacture of local wines, terroir plays a huge role – a combination of soil and climatic characteristics of the area. It produces both elite varieties of “Grand Cru” and affordable table wines.
Chardonnay and Pinot Noir are two of the most popular varieties in Burgundy.
Geography and climate
Burgundy stretches from the commune of Auxerre in the north to the city of Macon in the south. The region has a continental climate characterized by cold winters and hot summers. The weather is unpredictable and rainy, during the harvest there are severe frosts, sometimes hail can beat the berries.
History
Archaeological excavations show that winemaking in Burgundy has existed since at least the XNUMXnd century AD, and possibly even earlier. Monasteries played a huge role in the development and popularization of Burgundy wines. Already in the XNUMXth century, the Benedictine order produced excellent “Burgundy”, the Cistercians followed its example – the holy brothers were the first to notice that very different wines were obtained from different “terroirs” (there was no such term then), and laid down the system of appellations.
In the 1395th century, the Duke of Burgundy, Philip II the Bold, issued a law prohibiting the import and export of non-local wine, provoking a boom in the development of winemaking in the region and occupying a solid niche in the northern European market. In those days, Burgundy wines were made almost exclusively from Pinot Noir (known as Noiryan), it was from it that the most aromatic and high-quality red wine was obtained. In XNUMX, the first decree was issued establishing and controlling style standards – it was forbidden to add Gamay grapes to the composition, but it was allowed to use Pinot Gris.
By the XNUMXth century, a more or less decent road system appeared in France, the transportation of goods was simplified, Burgundy wines began to spread throughout the country. By this time, the influence of the Church was significantly reduced, many monastery vineyards were transferred to the hands of the bourgeoisie or destroyed. During the reign of Napoleon, small family wineries began to appear.
The wars and crises of the first half of the 1940th century led to the fact that by the XNUMXs the soils were depleted, and the vineyards were in a deplorable state, so that the land had to be literally restored from the ashes. The efforts of Burgundy winemakers did not go unnoticed – now the region produces high-quality wine with a complex bouquet, which invariably wins prizes at international competitions.
Classification of Burgundy wines
Burgundy is the most “terroir-oriented” French region. The quality of a wine is primarily determined by the combination of soil type in the vineyard, weather conditions and grape variety, not by the producer (unlike, for example, Bordeaux).
In total, there are about 150 appellations in Burgundy and several hundred wine-growing villages that have the right to indicate their name on the label.
The classification of Burgundy wine is also built on a geographical basis.
Grand Cru. The category includes 33 appellations, just a few of the best vineyards located in part of the Côte d’Or, accounting for 2% of the region’s total production. For example, Charmes-Chambertin, Montrachet and others. Wines with this marking are intended for noble aging in wine cellars for 5-7 years, the best examples are stored for up to 15 years.
Premier Cru. Farms producing wine of the highest quality, but slightly more affordable than in the previous category. About 12% of Burgundy is released to the market, these are 640 vineyards (Volnay 1er Cru, Santenots, etc.). Premier Cru wines are also not drunk young, but stored for at least 3-5 years, sometimes much longer.
Village appellation (village appellations). 42 AOC, in particular: Mercurey, Pouilly Fuisse, etc. These drinks are blends of several wines of medium quality, made either in the territory of the 42 villages listed in the style definition, or in a private unclassified farm. It is impossible to derive a single definition of taste or other characteristics, since all wines are very different. This category accounts for 36% of the total.
Regional appellation (regional appellations). There are 23 AOCs in total, including: Bourgogne rouge, Macon-Villages. Wines produced in an entire region or in an area larger than one village. The previous three categories only include still whites and reds, but there may be sparkling and rosés, as well as wines based on non-standard varieties – not Pinot Noir or Chardonnay. This category is divided into three groups:
- AOC Bourgogne – any wine produced in Burgundy. Drinking young, within three years of production.
- Sub-regional (Sous-regional). Made in specific parts of the region (eg Bourgogne Hautes-Côtes de Beaune or Bourgogne Hautes-Côtes de Nuits).
- Special. Wines with atypical styles for the region – white Burgundy Aligote, sparkling Burgundy Cremant, etc.
Chablis wines stand apart, but they are labeled according to the same system, starting from Grand Cru and ending with “small Chablis” (an analogue of the regional level). Beaujolais wines do not fall into this classification.
An interesting fact: there are cases when producers specifically label their wine with a lower class in order to sell it as soon as possible and avoid losses. So sometimes you can buy a Grand Cru at the price of a premiere.
Production features
If Bordeaux relies on mass production, then in Burgundy wines are produced in small (sometimes tiny) batches, since the vineyard itself can be just a couple of rows of vines. Hundreds of brands are produced here, each of which has a bright and unique personality.
How to drink Burgundy wines
Some of the most expensive wines in the world are produced in Burgundy – for example, in the places Domaine de la Romanée-Conti, Domaine Leroy and others. These drinks go well with French cheeses.
It is difficult to give any more precise recommendations: it all depends on the quality and type of wine. Traditionally, red varieties are served with meat, fatty and hearty dishes, and vegetables, salads, fish, fruits, and cold snacks are washed down with white wine. Usually manufacturers indicate successful gastronomic pairs on the label.
Famous brands
There are a lot of brands in Burgundy, there are literally hundreds of them, it is impossible to single out a couple of main ones. However, most tasters agree that it is worth trying wines from Comtes Lafon, Rene Dauvissat, Louis Carillon, Denis Bachelet, Jean-Jacques Confuron, Domaine de la Pousse d’Or and others.