Burgundy stands out as an eye-catching color; its deep and rich tones offer depth, richness, and something mysterious about them.
Burgundian dukes and nobles waged an ongoing war against the crown over religious freedoms during the 16th century, as well as becoming highly-regarded art patrons.
Burgundy is known to symbolize power, ambition and sophistication according to color psychology; making it an excellent choice for rooms needing an additional dash of sophistication and elegance.
Origins
Burgundy is home to some of Europe’s finest wines. With an illustrious history as a duchy controlled by successive Dukes of Burgundy (John the Fearless, Philip the Bold and Charles the Rash), the region was an early modern hub of courtly culture.
Burgundy began to decline rapidly from its position of wealth and power during the early 15th century due to Black Death killing a significant portion of its population and the Hundred Years’ War mercenary bands putting considerable strain on local production.
From the 16th century on, Burgundy saw great improvement. French King Louis XI favored Volnay wines, and later Louis XIV used Romanee Saint Vivant to soothe his ailments. Furthermore, local producers established themselves as independent domaines instead of buying grapes from negociants and bottling it themselves; this gave winemakers greater control over their product while leading to improved quality.
Burgundy’s history remains disorganized despite advances made over time. The region derives its name from Burgundians, an ethnic Germanic group who fled Germany during the 5th century and joined Frankish empire; eventually this region would become divided between Cisjurane and Transjurane duchies before finally unifying in 933.
Beginning around 1875, Burgundy experienced a new revolution – the introduction of the vine pest Phylloxera vastatrix. Initial attempts were made at eliminating it using chemical treatments; however, these proved futile; finally American rootstock and grafting solutions provided a viable solution.
In the late 19th century, a new classification system was implemented which is still widely used today. Created by Dr Jules Lavalle and based upon his unofficial categorization of Burgundy vineyards, this official system reinstated terroir as an important factor and brought back attention on quality in Burgundy for the first time since 1438; Grand Cru and Premeir Cru were officially recognised and subsequent updates by Danguy and Aubertin used similar vineyard classifications that remain in use today.
Varieties
Burgundy is renowned for its diverse terroir, producing wines renowned for their long aging potential and multilayered complexity. Wine lovers should experience first-hand why the finest Burgundies are among their favorites to taste; grower to grower even within one appellation produces unique interpretations of these wines; Etienne Grivot suggests that each grower acts like an orchestra conductor creating unique performances of this music score called terroir.
Red Burgundies typically feature Pinot Noir while white Burgundies favor Chardonnay; there is also a small appellation (Bouzeron) producing both red and white wines from Aligote grapes, thereby offering yet another option to consumers.
Burgundies are highly prized wines due to their rarity, quality and price. Due to their exorbitant cost, burgundies are typically reserved for special events rather than used as everyday drinking wines. Unfortunately, due to rising demand and devaluation of the euro, prices have skyrocketed recently.
As is common among French wine regions, Burgundy can be divided into geographic designations that reflect its climate. Burgundy Rouge or Bourgogne Blanc encompasses all vineyards within its borders while Village wines represent specific vineyard areas (known as climats) within each village.
Premier Cru is the next level, representing vineyard areas with exceptional quality, while Grand Cru represents the top vineyard in any given region.
Wines produced from these sites are among the most prized and valuable in Burgundy. Due to their rarity and cost, many producers produce little or no Burgundy at all; as a result, many negociants have formed to purchase grapes from various growers and blend them together into wine that claims it originated from Burgundy.
As soil and vines require constant care to remain healthy, it comes as no surprise that vignerons spend so much of their lives working in vineyards. Not only must they perform regular pruning and harvest cycles each year, they must also pay close attention to weather patterns such as frosts. Furthermore, their evaluation must make sure grapes are producing at optimal potential.
Tasting Notes
Burgundy wine is known for being light in body, boasting delicate red tones with bright acidity and light tannins derived from its thin-skinned pinot noir grape. This stands in stark contrast to Bordeaux’s heavier, richer wines; thus accounting for its popularity and drawing so much attention. Unfortunately, its prices can sometimes make this region out of reach of many; our Burgundy buyer Toby Morrhall spends weeks each year touring vineyards. He knows each village well and its offerings; he advises purchasing Burgundy by producer rather than appellation as grower input can override appellation hierarchy hierarchies.
Age, red or white variety and AOC classification all influence how tasting notes should be assessed. Red Burgundies may feature aromas of raspberry, blackberry or cherry with spicy notes; aged wines may also show gamey characteristics. White wines tend to have yellow and gold tints with aromas like peaches, citrus fruit, apples or herbs that give off different impressions altogether.
Terroir can have an enormous influence on how a wine tastes, particularly premier crus. An under-managed vineyard with overcrowded vines may delay ripening and produce green fruit; then when improperly managed in the winery it could produce hollow wines full of unripened, unripened tannin. Therefore it is imperative that growers get acquainted with each other’s wines and work closely together.
Keep in mind that burgundy is not designed to be drunk young and can be quite tannic on its own, which is why serving it at 18oC allows the wine to develop harmoniously without becoming overwhelmed by tannins and acids. Although it takes some practice getting used to this, once it works beautifully the results can be remarkable!
Pairings
Burgundy wines are among the world’s most revered, so it makes perfect sense that their cuisine should reflect that. Indeed, Cistercian monks developed regional recipes for mushrooms, cheeses and stews which go perfectly with Pinot Noir wines in Burgundy during medieval times.
Burgundy wines range from light, vibrant Chablis to more dense and complex Meursault styles – there is sure to be one suitable for any dish you have planned! However, keep in mind that its complex aromas of earth, flowers and spices could easily overwhelm their delicate character if combined with food that is too spicy or salty.
Coq au Vin pairs well with Burgundies rich in fruit and acidity; their fruity acidity complements the richness of sauce and bacon, and red fruits in Burgundy match onions’ sweetness perfectly. In addition, their soft texture lifts fattier meat while offering additional textural punch on the palate.
White Burgundy pairs perfectly with seafood dishes prepared on either grilling or steaming, including oysters or lobster. Its mineral and apple flavors pair beautifully with fresh seafood such as oysters or the delicate flavor of lobster. Furthermore, its crispiness pairs nicely with shellfish dishes or even buckwheat savory crepes.
Red Burgundy may be more complex to pair with food due to its dense texture; however, in most instances a good bottle from Cote de Nuits with some age will go well with hearty dishes like beef bourguignon as well as game and meaty dishes with earthy or smoky notes.
Also, some older Burgundies begin to display aromas reminiscent of game, truffles and wild herbs; these wines pair beautifully with dishes with rustic charm such as mushroom soup, escargot, duck breast, smoked fish or even certain forms of chocolate.