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Burgundy Wine FAQ's19th August 2013 Bordeaux may have its top Growths & stunning Chateaux but the elegant, supple wines of Burgundy, the sensuous sister wine region to Bordeaux, elicit just as much if not more excitement amongst wine drinkers all over the world.
However, once again as with Bordeaux wine confusion often reins when it comes to understanding & choosing a Burgundy wine. The classification system used in Burgundy is even more complex than in Bordeaux! But fear not we have compiled some handy FAQ's below. Why all the commotion, makes Burgundy wine so special?Burgundy wines do indeed provoke much ooh-ing & aah-ing from their devoted followers & we can't help but agree with them, they are something special! Burgundy has the oldest documented history of wine growing & archaeological findings have so far dated viticulture back to the second century BC but many believe wine was produced even earlier.The Roman Catholic Church through its monks & monasteries was hugely involved in the development & history of wine in Burgundy, above all during the reign of Charlemagne from 768 AD. Some of the vineyard names in Burgundy are a clear testimony of this link, for example Corton Charlemagne & Corton Clos de la Vigne au Saint.Burgundy of all the French wine regions is the most heavily centred around terroir & climate.There are approximately 400 different types of soil in Burgundy, combine this factor with Pinot Noir; a notoriously difficult grape to grow successfully, varying vineyard positions in relation to sun, wind & rain, differing gradients & an unpredictable climate, all of which affect the taste & style of the wine & you can begin to understand why producing wine in Burgundy is a labour of love for the wine growers & divine nectar for the Burgundy wine lovers.Is all Burgundy Wine red?No, although we use the word Burgundy to describe a deep red colour only one third of the wines produced in Burgundy are actually red, two thirds are white including for example Chablis. However is it still safe to assume when hearing someone talk about a fine Burgundy they are talking about red wine, if it is a white wine usually the colour will be specified as a white Burgundy.Burgundy & Bordeaux Wine, what's the difference?Burgundy is a landlocked wine region located in Central Eastern France between Paris & Lyon in the valleys to the west of the Saone River.
Bordeaux is located in the South West of France around 40 miles inland from the European Atlantic Coast. Geography apart the main difference for the wine drinker lies in the grapes used to produce the wines; Burgundy wines are single varietal, i.e. use only one variety of grape for the wine.The red wines of Burgundy are produced from Pinot Noir grapes resulting in an elegant, perfumed & light to medium bodied style of wine in comparison to the richer, firmer, red Cabernet Sauvignon & Merlot based wines of Bordeaux.Beaujolais is located at the southern tip of Burgundy & is considered a distinct Appellation in its own right rather than Burgundian & uses the Gamay grape for its red wines. White wines are made in the Beaujolais Blanc Appellation from Chardonnay & Aligote grapes but these wines are seldom exported.Burgundian white wine, including Chablis, is produced from the Chardonnay grape & can be oaked or un-oaked depending on the style of the Domaine. Oak-aging gives the wine added depth & allows the wines to age, developing body & rich honeyed flavours often with gourmand notes of vanilla & caramel.Aligote is a white wine grape also used in the Burgundy region but is not regarded as a grape capable of producing great white wines, often these are wines consumed locally while they are young & fresh. Melon de Bourgogne, Sauvignon Blanc, Pinot Blanc & Pinot Gris are some of the other white grape varieties grown in Burgundy, these can only be classified as A.O.C. wines (Appellation d'Origine Controlee).Bordeaux red wines are for the vast majority a blend of grapes based around either Cabernet Sauvignon or Merlot with smaller percentages of potentially Cabernet Franc, Petit Verdot, Malbec & Carmenere. The Appellation of Pomerol in Bordeaux produces some wines made purely from Merlot however.Bordeaux white wines (which make up less than 10% of production) have two distinct styles;The famous sweet white wines of Bordeaux produced in Sauternes & Barsac made from Semillon, Sauvignon Blanc & Muscadelle grapes that have been affected by Botrytis, the noble rot which concentrates the sweet flavours of the grape. These often tiny half bottles of wines can command seriously high prices & are highly sought after.The second type are the dry white wines of Bordeaux produced from Semillon, Sauvignon Blanc & potentially other local white grape varieties including Colombard, Ugni Blanc & Sauvignon Gris. These wines are dry, crisp & refreshing.Why is Pinot Noir singled out as such an exceptional grape variety?Pinot Noir, the red grape of Burgundy has a reputation for being both difficult to grow & to produce wine from, one famous quote from Andre Tchelistcheff "God made Cabernet Sauvignon whereas the devil made Pinot Noir." illustrates the sensitive pernickety nature of this grape. And yet Burgundy wine producers and Burgundy wine drinkers would not hesitate to say the resulting wines more than justify the struggle.Burgundy wines made from Pinot Noir are typically medium bodied; elegant & silky in texture with a vast array of aromas exuding from the bouquet, from violets to raspberries, strawberries & cherries all the way to farmyard aromas, mushrooms, truffles & beetroot. Fragrant spices & light peppery notes are also often found in Pinot Noir.Production of Burgundy wine, particularly from the top vineyards is extremely limited with some growers only producing between 100 to 200 cases per year. The small production levels combined with the continuous high demand is reflected in the high prices these rare top level wines can command.Pinot Noir (though not specifically Pinot Noir from Burgundy) was given its biggest media boost in recent years by the film Sideways which praised the qualities of Pinot Noir to the detriment of Merlot. However although Pinot Noir sales may have received a surge of interest thankfully Merlot sales didn't suffer too much in the process!Why do I like Chablis when I don't like Chardonnay?This is quite a regular question & yes Chablis is indeed made in Burgundy & from Chardonnay! Many people overdosed on the fashionable heavily oaked, fruit forward style of Chardonnay wines that were widely available during the 1980's & 1990's, these wines were predominantly produced in California & Australia, whereas Burgundian Chablis is traditionally dry, crisp & frequently un-oaked.A backlash to lighter, crisper wines followed the heavy Chardonnay trend with Pinot Grigio taking the number one white wine position & Sauvignon Blanc following close behind.A well made oaked Chardonnay is a fantastic wine & Chardonnay wines represent some of the most expensive, desirable white wines in the world, however when oaked their depth of body & flavour mean ideally they should be consumed with food rather than quaffed as an aperitif wine.Chablis, located at the northernmost tip of Burgundy is for many the region that produces the purest expression of the Chardonnay grape. Chablis is the name of the Appellation & also the wine, the French wine classification system typically names wines after their region rather than the grape used in their production.Wines from Chablis are generally drier than regular Chardonnay wines & have less obvious fruity characteristics. Mineralic, steely notes with aromas & flavours of flint & wet stones are common, making the wines refreshingly dry & elegant.Chablis wines can be oaked or un-oaked depending on the style of the Domaine & producer. The higher level Grand Cru & Premier Cru Chablis wines are more likely to be oaked but even then the oak will be well integrated so as not to overpower the clean, pure flavours of the wine.Will all Burgundy Wine age well?No, as with Bordeaux wines many Burgundy wines are produced to be drunk (within 2-4 years) when young & fresh & this applies in particular to those at the lower end of the price scale. However those at the mid and upper end of the price scale can age for many years if stored in the correct conditions; Cru & Village Burgundy wines from the late nineties are drinking well now (2013) but can age longer dependent on the vintage, vineyard & producer.White Burgundies can also age for many years, decades in some cases just like red Burgundy wines; Corton Charlemagne, Corton & Chassagne Montrachet to name a few, produce amazing long lived white wines. The oak aging allows the wines to age gracefully while developing greater body & delicious honeyed caramel flavours.White Burgundies that have not been oaked or have not had any contact with lees will not age for any more than a few years. For example standard un-oaked Chablis, Macon Villages or Bourgogne Chardonnay are best consumed within 2-3 years of release.It's best to consult your local wine merchant or a wine guide book such as Hugh Johnson's to gain further information on a vintage & it's also important to know the provenance of any wine you buy, if someone else has not stored the wine correctly before you it may be best to avoid purchasing it in the first place.How important is vintage when choosing a Burgundy wine?Vintage is a key factor for Burgundy producers & Burgundy drinkers; Burgundy above all wine regions in France has the most unpredictable weather & the vintage conditions can make all the difference between a good wine & a great wine. However it is important to realise that generalisations are not always correct across the board & that one person's taste is different to another.For example the 2005 & 2009 red Burgundy vintages were far more fruit forward & intense on the palate, making them more concentrated in flavour yet capable of great aging, whereas the 2010 Burgundy vintage was leaner with higher acidity making it a firmer wine that will mellow with age.The vintage conditions apply just as much to white Burgundy wines as they do to red Burgundy wines & it doesn't always mean that a good red Burgundy vintage equals a good white Burgundy vintage. For example 1999 was a great red Burgundy vintage but scored less highly as a white Burgundy vintage, although more often than not there will be similarities in quality.Regardless of vintage the top vineyards will always produce fine wine although it may be good, great or outstanding depending on the vintage & even lower down the scale Burgundy wines are generally extremely well crafted wines as Pinot Noir producers have to show considerable dedication to achieve worthwhile results! However a mediocre Burgundy Pinot Noir or Chardonnay will remain a mediocre Burgundy wine, regardless of vintage & will not improve with age.In terms of choosing the best available, for drinking now, investment, cellaring or simply to know the optimum years to open that bottle of wine, vintage is a very important factor. As above consult a vintage guide or ask your local wine merchant for further information.How do I choose a good bottle of Burgundy?First of all consider your budget, once you know how much you would like to spend you can start to consider the most appropriate style for you or for the lucky recipient.If you are choosing a red wine from Burgundy then it will be produced from Pinot Noir. The typical style of Burgundy red wine is medium bodied, low in tannins & full of complex layers of flavour from floral notes to berry fruits & farmyard aromas.Within Burgundy styles of Pinot Noir do differ & as a general rule red Burgundy wines from the Cote de Beaune are lighter in style & softer on the palate whereas Burgundy wines from the Cote de Nuits are more robust, often with more pronounced notes of pepper & spice.If you are choosing a white wine from Burgundy the options in terms of style are far more diverse, although they are all produced from the same Chardonnay grape!If you are looking for a white wine & would prefer a fresh, fruity unoaked chardonnay look for white wines from the Macon or straight A.O.C. white Burgundy wines that have been fermented in stainless steel.If you are looking for a dry white wine that is crisp & fresh opt for an un-oaked Chardonnay, often A.O.C. level are un-oaked & premier Cru level Chablis potentially also. The majority of the Grand Cru Chablis will have seen some oak in order to allow them to age.If you are looking for a dry, complex white go for an oaked Chablis or look for a Chardonnay with subtle oak from the Cote Chalonnaise; Some of the A.O.C. Chablis may have been oaked, a larger proportion of Premier Cru will have seen some oak & as above the majority of Grand Cru Chablis wines will have been oaked.If you are looking for a rich, medium to full bodied white wine then a classic white Burgundy is for you. There are a host of choices from Beaune Blanc & Meursault to Puligny Montrachet & Corton Charlemagne. If you decide to choose a Grand Cru white Burgundy be prepared for steep prices but the result is a glass of liquid gold!What foods do Burgundy wines pair well with?The answer to this question could be an article all by itself as food and wine pairing options abound but in summary: Food Pairing with Burgundy WhitesWhite un-oaked Burgundy wines such as Chablis, Macon & Bourgogne Chardonnay's work really well with vegetable & egg based dishes such as tartlets, quiches, omelettes & soufflee. These wines also pair well with white fish & seafood dishes & lightly flavoured risotto & pasta dishes (without a tomato based sauce) & lighter flavoured cheeses.More complex lightly oaked Chablis & Burgundy whites will make a great wine match for all of the above & also more flavoursome fish dishes such as sole meuniere, turbot & halibut simply prepared in butter, white wine or light creamy sauces. These wines will also pair wonderfully with scallops, creamy risotto, pasta dishes & gratineed vegetable dishes.If you are serving a more heavily oaked style of white Burgundy or a Grand Cru Burgundy white wine then you can also include lobster, wild salmon, chicken & roast veal as fantastic food matching choices in addition to some of the above.The more pronounced the oak flavours of the wine the greater the ability for it to stand up to full flavoured foods & vice versa.Food Pairing with Burgundy RedsThe combination of bright berry flavours, aromatic spice & complex gamey, earthy notes, to name a few Pinot Noir characteristic Pinot Noir flavours make it a truly versatile food wine.Classic Burgundy wine and food pairings include chicken; for example in a classic coq au vin, turkey, duck, guinea fowl & for the more robust Burgundy red wines, for example those from the Cote de Nuits; goose, grouse, pheasant, partridge, hare & venison.Dishes based around mushroom or with delicate touches of truffle also make for a great food and wine match. A light young Burgundy red wine can also pair extremely well with meatier fish such as tuna & Japanese cuisine including sushi & sashimi.What does buying Burgundy En Primeur mean?Buying wines en Primeur means to buy wines before they have been released & bottled. The Cru Level Burgundy wine Producers will announce their En Primeur prices following harvest & fermentation of the grapes, usually in the Spring of the following year.The advantages of buying early mean firstly that customers can secure wines that otherwise may never reach the open market due to the level of demand.Secondly buying En Primeur is theoretically much more cost effective. Customers buy the wine before duty & VAT have been added, these are only added once the wines reach the UK & have been released from bonded storage. However the En Primeur market began to reach such frenzied levels after the 2005 super vintage that prices leapt to new heights making buying En Primeur (which is always by the case) prohibitive for some.I have been given an expensive bottle of Burgundy wine as a present, how should it be kept & when is the best time to drink it?First things first, please don't keep this bottle of wine in the kitchen next to the fridge, this is crucial. Ideally wine needs to be stored somewhere cool & dark but if you don't have a cellar or access to a cellar then try to find somewhere that has a stable temperature level of around 55 degrees, maybe the coolest cupboard or wardrobe in the house.Wine that has been cooked in the heat of the sun, a radiator, or your oven in the kitchen then chilled through the winter in a freezing garage, will not age well and will not taste good.Try to keep the wine lying on it's side, this prevents the cork from drying out & shrinking which causes oxidation of the wine as air can get into the bottle. Oxidation of a wine ruins the delicate flavours of wine.Wine storage cabinets & refrigeration units are also now readily available from specialist retailers and can be set to maintain a constant temperature.When it comes to drinking the wine ask the opinion of your wine merchant, keep a check on the vintage advice guides & also read reviews of similar wines to get an idea of whether the wine is ready to drink or not. In general the non Cru less expensive red Burgundy wines are ready to drink from release but may soften & become more rounded over the next 1 to 4 years.If the wine is a Premier Cru or Grand Cru wine you can expect it to age for a greater number of years, 10 to 15 is often an acceptable minimum & more than 20 years is easily within reach of the best Burgundy wines.
Peak drinking for a Red Burgundy wine is one of the most difficult things to predict as Burgundy wines can go through peaks & troughs as the wine develops. Keeping up with vintage guides & reviews or speaking to your local wine merchant will give you the best idea of how the wine is progressing.There is no exact timing here so once you have a good idea that the wine has matured & is ready for drinking we think it's better to open the bottle & enjoy it with friends & family or a fine dinner instead of leaving it to gather dust for another 10 years!If you would like to know more about Burgundy wines please read the soon to be finished article on debunking the wines of Burgundy. Cheers! |
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