Burgundy, known as Bourgogne in France, is one of the world’s most incredible wine regions. Due to an intense history dedicated to winemaking, there are stories to be told, lifetimes to preserve. Let this video, from Bourgogne Wines provide an introduction:
Vineyards in Burgundy have been cultivated for over 2,000 years, first by the Romans and eventually established by the church as nobility and monks and dukes not only cultivated vines and crafted wine, but spread the word about what was being done in their region. It was here that the barrel became more popular than the amphora for wine transportation and terroir became a notable practice for finding the perfect place to grow grapes. When the French Appellation d’Origine Protégée (then Controlée) system was established in 1936, Burgundy vineyards were among the first to adopt the system.
In 2012 I thought this was skinny and extracted and I wondered if it would soften with age. . . five years on and a transformation of sorts, though the shape still seems clumsy.
A good nose - dark and deep, spice and curiously camphor. . . I can picture my mum's rose wood chest full of winter blankets and moth balls. . . The opening sip is hot and adhesive. . . it does improve, but it seems unhinged and over spiced - too much ginger. . . a peacock's tail of sorts, but not entirely convincing.
Day 2 - more shadowy and deep, black cardamon, grainy and formidable. . . perhaps I've become too accustomed to the shallows to appreciate this. . .
Today we feature a guest post from Gerald (Jerry Clark). Jerry has written for L’occasion in the past, recently with his thoughts on wine as an investment. This month he shares perspective on Burgundy wines, a great fit for our readers between a two-part series on Burgundy. Jerry has a wide scope of experience with drinking and cellaring wine, and in this piece he shares his findings in an authentic way, including his argument that Robert Parking is missing out.
Please share your thoughts. What do you think of aged Burgundy?
Drink or Hold: Burgundy, Where Parker Got it Wrong by Gerald Clark
I just took a quick glance at my May 31 issue of Wine Spectator, going directly to the featured section on Burgundy. I have been a fan of that region for many years, following its vintage news and grower notes with ...
There is a phrase in the French language – déformation professionnnelle – which describes one’s tendency to perceive every situation through the biased eyes of one’s profession. But consider the constant shape-shifting of reality for a man with armloads of professions: inventor, farmer, author, diplomat, ambassador, drafter, architect, teacher, United States President, archaeologist and onward.
Jefferson, Wine Lover
Thomas Jefferson was all of these things; he was pretty much whatever he wanted to be, whenever he wanted to be it. And yet he was precise in many ways when it came to wine, one of his great loves. There seems to be a persona, a TJ (as they say in his home state of Virginia) bailiwick that wraps up the presence that wine ...
So delicious, each sip a story in itself, eloquent, complete and full of grace and charm. No shopping lists or stuttered sentences here. . . One of the notable things is the ease and lack of haste - a gentle caress, unhurried, delicate and fine. A super nose - dust, spice, meat, blood and red fruit. A whisper of aniseed and game, it's seductive and hints at the complexity that follows. Slippery, and slowly expansive - gentle and intimate, soft shadows stretching into time and space. A+
Despite the alcoholic warmth, this feels like winter. . . Deep and dark, shadowy. . . game and blood. . . a scary all alone in the forest type of pinot. . . I'm not completely convinced, it feels too cold and stern.
Melon and fig, mustard fruit and a judicious strike of flint and match sticks. Poised and balanced, grace without being a caricature. . . Terrific texture, rich, baby fat with a lovely sting of acid. . . complex, lingering - quince and fig - it feels like late summer / early autumn. Golden and a hint of nuttiness. A/A+