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If the wine is light red and drinkable, with velvety tannin, this could be Burgundy, or Barbera, or perhaps

The Aube is a region of Champagne that is well on the way to Burgundy. Each village in Champagne is classified based on wine quality, similar to Burgundy or Bordeaux, however , in this instance, Grand Cru classification is not awarded to vineyard, as in Burgundy, or even estate who brought the Chardonnay grape to Champagne, however today we know it is more than likely native to Burgundy

Selection by producer seems to be a favorable answer to the majority of Burgundian vignerons. Part of this is due to the way that Burgundy vineyards have been disseminated to their various ownership In the case of Burgundy, these esteemed properties began as simple plots of soils cultivated, and cartographied The Burgundians, with their well-parced and studied land holdings, quarried rocks from around the Côte

The wines were ranked not on the basis of Terroir, as in Burgundy, but simply on price. The system further codified the Climat in Burgundy, and stamped the 1855 Classification into law in Bordeaux

It’s quintessentially Burgundy in its viticulture, yet strays so far stylistically from the mainstays A lot of sommeliers when shopping for Chablis or even Burgundy in general will often select a producer

burgeoning younger wine regions in the mid-eighties had begun to exhaust the varietals of Bordeaux and Burgundy obsession with fine wine began not under the auspices of Syrah, but Pinot Noir; specifically those of Burgundy

is the most common descriptor here, and this can be a favorable trait commonly found in high-quality Burgundy It is highly sought after in wine, and adds intricate complexity to fruity Burgundy.

are going to be the ones to buy at another store, if you truly must… As Laurent Ponsot, winemaker for Burgundy

striking affordability when compared with other cold-climate continental wine-producing regions such as Burgundy

Burgundy could never handle a cheese like this, though it is perhaps a better fit for savory brie.

Some winemakers are experimenting with 228L Barriques like those in Burgundy, others are using interesting

Noticeably these wines are far more Burgundy-like in texture, softer tannin, and nice minerality with