Burgundy is an eye-catching shade of red that exudes sophistication and elegance, making it popular choice in both high fashion and home decor.
Burgundian winemakers are actively working to communicate the vineyard-to-end-consumer process. Additionally, they’re adapting to climate shifts like earlier bud burst and warmer summers, which may bring increased sugar levels with reduced acidity levels.
Red
Red Burgundy is a deep and rich color, exuding sophistication and power. Famously associated with Burgundy wine’s complex aromas and smooth textures, its color pairs well with greens, golds and hunter colors; additionally it can look striking when juxtaposed against shades of purple, apricot or muted orange hues.
Burgundy is one of the world’s best-known wine regions, especially for its Pinot Noir and Chardonnay wines. Burgundy wines provide an outstanding example of terroir – or sense of place – which describes wines’ distinctive qualities as they reflect their environment and terroir. Burgundy terroir gives each wine unique qualities that make drinking them worth your while!
Burgundy wines can be extremely expensive and difficult to source due to their small production runs and higher costs, plus being from only select vineyards that meet a strict set of criteria for classification as Grand Cru (meaning they possess high-grade grapes and superior quality). Only approximately two percent of all Burgundy wines qualify as Grand Cru wines which represents both their origin and high-grade qualities.
Burgundy wines tend to be light to medium bodied with firm tannins that are balanced out by acidity in the grapes, creating delicate yet easy drinking wines reminiscent of cabernet sauvignon. But this may present challenges to those used to fuller-bodied wines like cabernet sauvignon.
Burgundy wine should always be served at an ideal serving temperature of 18oC, and this may initially present as a challenge to those accustomed to domestic fridge temperatures which tend to be much lower; but with practice this should soon become second nature.
Burgundy wine can be enjoyed as either an aperitif or with food, but can also be appreciated on its own. It is especially recommended with cheeses such as Gruyere, Comte and Gouda; chicken, duck, pork rabbit and fish such as sole or veal are especially suitable. Also check out other Asian cuisine such as sashimi sushi for pairing suggestions!
Blue
Blue wine has recently gained widespread media coverage thanks to its striking and engaging hue. Crafted using white wine blended with plant-derived natural blue pigment such as that found in fruits and flowers, its hue is determined by anthocyanin extracted from grape skins during maceration process, giving this unique beverage its distinct hue.
The blue wine was conceptualized and developed in 2016 by a group of entrepreneurs in Spain who sought to produce something truly innovative in terms of color. Their aim was to produce both delicious yet visually attractive wines.
Blue wine has grown increasingly popular, yet remains less common than red or white wines. It is mostly reserved for special occasions and can be found at specialty stores worldwide; you can even have it delivered right to your home or office! With citrusy and sharp notes that do not compare favorably to orange wines, its popularity continues to expand rapidly.
Orange
Orange wine has quickly become the talk of many sommeliers and it is quickly gaining in popularity both commercially and domestically. It offers an unexpected break in an industry known for its complex geo-specific classification systems, Sideways-inspired cringeworthy reviews and homegrown snobbery.
It may be new to many consumers, but skin-contact wine has been practiced for millennia. Coined by British wine importer David A. Harvey in 2004, this style has gained widespread appeal for its preservative properties and ability to retain flavors longer. As juice ferments in contact with skins, seeds, and stems during fermentation, its hue ranges from pastel orange to deep copper with intense tannicity levels.
Orange wines can be produced using any white grape variety. Winemakers ferment them using native yeast on the skins in order to extract color, flavor, and tannins – this process may last anywhere from several days to years depending on how long the juice stays in contact with its skins – giving these wines unique aromas such as honey, stewed stone fruit (rather than fresh) stewing in sauces, bruised apple and tartness similar to beer in texture and mouthfeel if the style contains intense tannins.
Orange wines differ from their traditional counterparts in that they can be enjoyed quickly after release, giving vibrant acidity and distinct tannicity that distinguishes it from other white wine varieties. As such, orange wines pair beautifully with various foods and ingredients often associated with lighter white wines but otherwise considered inaccessible to them.
Orange wines make an ideal accompaniment for hearty meals such as roasted artichoke and asparagus topped with herbs and spices such as paprika or fenugreek, along with those featuring salmon or trout meaty fillets, while more nutty, citrusy sherry-style orange wines have enough acidity to withstand the acidity found in rich cheeses such as Comte or Gruyere.
Black
As a wine drinker, you have likely come across “black wines”, an Instagram-friendly visual wine trend. Made with deeply pigmented red grape varieties like Syrah and Petite Sirah; some versions even undergo fermentation with skins or pomegranates for an earthier hue; these dark beverages make an impactful statement about social media culture and wine drinking in general.
Pinot Noir is a black grape variety known for its delicate yet aromatic qualities that flourishes best in cooler climates. This type of wine has become particularly renowned from Burgundy in France; due to its popularity and cost increases however, more growers began planting this variety throughout Europe and in North America.
Merlot is a dark red wine known for its full body, fullness and high alcohol content. Originating on Bordeaux’s right bank in Pomerol and Saint-Emilion, as well as other areas such as California and Oregon. While Pinot Noir produces light to medium bodied wines while Merlot features greater tannin levels, color saturation and body.