Burgundy wine

Coordinates: 47°3′29″N 4°51′52″E / 47.05806°N 4.86444°E / 47.05806; 4.86444
Source: Wikipedia, the free encyclopedia.

Burgundy
Wine region
Official nameBourgogne
Typewine region
Year establishedAOC in 1936
CountryFrance
Sub-regions
Aligoté
Official designation(s)Regional, Village, 1er cru and Grand cru
Comments
The Climats, terroirs of Burgundy
CriteriaCultural: (iii)(v)
Reference1425-001
Inscription2015 (39th Session)
Area13,118 ha (50.65 sq mi)
Buffer zone50,011 ha (193.09 sq mi)
Coordinates47°3′29″N 4°51′52″E / 47.05806°N 4.86444°E / 47.05806; 4.86444
Burgundy wine is located in France
Burgundy wine

Burgundy wine (

dry red wines made from pinot noir grapes and white wines made from chardonnay
grapes.

Red and white wines are also made from other grape varieties, such as

Beaujolais
are recognised as part of the Burgundy wine region, but wines from those subregions are usually referred to by their own names rather than as "Burgundy wines".

Burgundy has a higher number of

World Heritage List as part of the Climats, terroirs of Burgundy site.[2]

Geography and climate

The Burgundy region runs from

Irancy, which produces red wines and Saint-Bris, which produces white wines from Sauvignon blanc
.

There are 100 appellations in Burgundy and these are classified into four quality categories. These are Bourgogne, village, premier cru and grand cru.

Ladoix and ends at Dezize-les-Maranges. The wine-growing part of this area in the heart of Burgundy is just 40 kilometres (25 mi) long, and in most places less than 2 kilometres (1.2 mi) wide. The area is made up of tiny villages surrounded by a combination of flat and sloped vineyards on the eastern side of a hilly region, providing some rain and weather shelter from the prevailing westerly winds. The best wines - from grand cru vineyards - of this region are usually grown from the middle and higher part of the slopes, where the vineyards have the most exposure to sunshine and the best drainage, while the premier cru come from a little less favourably exposed slopes. The relatively ordinary "village" wines are produced from the flat territory nearer the villages. The Côte de Nuits contains 24 out of the 25 red grand cru appellations in Burgundy, while all but one of the region's white Grand Cru wines are in the Côte de Beaune (the exception being Musigny blanc). This is explained by the presence of different soils
, which favour pinot noir and chardonnay, respectively.

Further south is the

Givry
are less well-known than their counterparts in the Côte d'Or.

Below the Côte Chalonnaise is the Mâconnais region, known for producing large quantities of easy-drinking and more affordable white wine. Further south again is the Beaujolais region, famous for fruity red wines made from Gamay grapes.

Burgundy's terrain is

continental climate
characterized by cold winters and hot summers. The weather is unpredictable, with rains, hail, and frost all possible around harvest time. Such a climate results in vintages from Burgundy varying considerably.

History

Harvest time in the Chablis Premier Cru of Fourchaume

Archaeological evidence establishes

Falernian.[1]

Monks and monasteries of the Roman Catholic Church have had an important influence on the history of Burgundy wine. The first known donation of a vineyard to the church was by king

Cîteaux, their first monastery, situated in Burgundy. The Cistercians created Burgundy's largest wall-surrounded vineyard, the Clos de Vougeot, in 1336. More importantly, the Cistercians, extensive vineyard owners as they were, were the first to notice that different vineyard plots gave consistently different wines. They therefore laid the earliest foundation for the naming of Burgundy crus and the region's terroir thinking.[1]

Since Burgundy is land-locked, very little of its wine left the region in Medieval times, when wine was transported in

Babylonian Captivity of the Papacy in Avignon, which was reachable by Saône and Rhône after some overland transport. In the extravagance of the papal court, Beaune was generally seen as the finest wine, and better than anything available in Rome at that time.[1]

The status of Burgundy wines continued in the court of the

Dukes of Burgundy for much of the 14th and 15th centuries. Their ban on the import and export of non-Burgundian wines, effectively shutting out the then popular wines of the Rhone Valley from north European markets, gave a considerable boost to the Burgundy wine industry.[4] It was during this era that the first reliable references to grape varieties in Burgundy were made. Pinot noir was first mentioned in 1370 under the name Noirien, but it was believed to have been cultivated earlier than that, since no other grape variety associated with Medieval Burgundy is believed to have been able to produce red wines of a quality able to impress the papal court. On 6 August 1395,[5] Duke Philip the Bold issued a decree concerned with safeguarding the quality of Burgundy wines. The duke declared the "vile and disloyal Gamay"[6]—which was a higher-yielding grape than Pinot noir in the 14th century, as it is today—unfit for human consumption and banned the use of organic fertilizer (manure), which probably increased yields even further to the detriment of quality. High-quality white Burgundy wines of this era were probably made from Fromenteau, which is known as a quality grape in northeastern France in this time. Fromenteau is probably the same variety as today's Pinot gris. Chardonnay is a much later addition to Burgundy's vineyards.[1]

In the 18th century, the quality of roads in France became progressively better, which facilitated commerce in Burgundy wines. The first

Œil-de-Perdrix pink wines of Volnay, but only briefly mentions white wines.[1]

After Burgundy became incorporated in the Kingdom of France, and the power of the church decreased, many vineyards which had been in the church's hands were sold to the bourgeoisie from the 17th century. After the

wineries, exemplified by the dozen-plus Gros family domaines
.

Vineyard in Côte de Beaune

The awareness of the difference of quality and style of Burgundy wines produced from different vineyards goes back to Medieval times, with certain climats being more highly rated than others. An early author on this aspect of Burgundy wines was Denis Morelot with his La Vigne et le Vin en Côte d'Or from 1831. In 1855, the same year as the famous Bordeaux Wine Official Classification was launched, Dr. Jules Lavalle published an influential book, Histoire et Statistique de la Vigne de Grands Vins de la Côte-d'Or, which included an unofficial classification of the Burgundy vineyards in five classes and which built on Morelot's book. In decreasing order, Lavalle's five classes were hors ligne, tête de cuvée, 1ère cuvée, 2me cuvée and 3me cuvée.[7] Lavalle's classification was formalized in modified form by the Beaune Committee of Agriculture in 1861, and then consisted of three classes. Most of the "first class" vineyards of the 1861 classification were made into Grand Cru appellations d'origine contrôlées when the national AOC legislation was implemented in 1936.[1]

Burgundy wine has experienced much change over the past 75 years. Economic depression during the 1930s was followed by the devastation caused by World War II. After the War, the vignerons returned home to their unkempt vineyards. The soils and vines had suffered and were sorely in need of nurturing. The growers began to fertilize, bringing their vineyards back to health. Those who could afford it added potassium, a mineral fertilizer that contributes to vigorous growth. By the mid-1950s, the soils were balanced, yields were reasonably low and the vineyards produced some of the most stunning wines in the 20th century.

For the next 30 years, they followed the advice of renowned viticultural experts, who advised them to keep spraying their vineyards with chemical fertilizers, including potassium. While a certain amount of potassium is natural in the soil and beneficial for healthy growth, too much is harmful because it leads to low acidity levels, which adversely affect the quality of the wine.

As the concentration of chemicals in the soil increased, so did the yields. In the past 30 years, yields have risen by two-thirds in the appellations contrôlées vineyards of the Côte d'Or, from 29 hectoliters per hectare (hl/ha) (yearly average from 1951 to 1960) to almost 48 hl/ha (1982–91), according to a study by the Institut National des Appellations d'Origine. With higher yields came wines of less flavor and concentration.[citation needed] Within 30 years, the soils had been significantly depleted of their natural nutrients.

The period between 1985 and 1995 was a turning point in Burgundy. During this time, many Burgundian domaines renewed efforts in the vineyards and gradually set a new course in winemaking, producing deeper, more complex wines. Today, the Burgundy wine industry is reaping the rewards of those efforts.

Wine characteristics and classification

A label used on a 1984 bottle's neck, showing the Burgundy coat of arms
Premier Cru from Puligny-Montrachet
A white wine made from declassified AOC Meursault wine that is sold as a general AOC Bourgogne.

Burgundy is in some ways the most terroir-oriented region in France; immense attention is paid to the area of origin, and in which of the region's 400 types of soil a wine's grapes are grown. As opposed to Bordeaux, where classifications are producer-driven and awarded to individual chateaux, Burgundy classifications are geographically focused. A specific vineyard or region will bear a given classification, regardless of the wine's producer. This focus is reflected on the wine's labels, where appellations are most prominent and producers' names often appear at the bottom in much smaller text.

The main levels in the Burgundy classifications, in descending order of quality, are:

Premier crus, village appellations, and finally regional appellations:[8][9][10]
An AOC Bourgogne Pinot noir.
  • AOC Bourgogne, the standard or "generic" appellation for red or white wines made anywhere throughout the region, and represent simpler wines which are still similar to the village. These wines may be produced at 55 hl/ha. These wines are typically intended for immediate consumption, within three years after the vintage date.
  • Subregional (sous-régional) appellations cover a part of Burgundy larger than a village. Examples are Bourgogne Hautes-Côtes de Beaune, Bourgogne Hautes-Côtes de Nuits and Mâcon-Villages.[18] Typically, those communes which do not have a village appellation will have access to at least one subregional appellation. This level is sometimes described as intermediate between AOC Bourgogne and the village level.
  • Wines of specific styles or other grape varieties include white
    Crémant de Bourgogne
    .


Chablis wines are labeled using a similar hierarchy of Grand Cru, Premier Cru, and Village wines, plus Petit Chablis as a level below Village Chablis. Wines from Beaujolais are treated still differently.

In general, producers are always allowed to declassify their wine in steps to a lower-ranked AOC if they wish to do so. Thus, a wine from a Grand Cru vineyard may be sold as a Premier Cru from that vineyard's village, a Premier Cru wine may be sold as a Village wine, and so on. This practice will almost invariably mean the declassified wine will have to be sold at a lower price, so this is only practiced when something is to be gained overall in the process. One motive may be to only include vines of a certain age in a Grand Cru wine, to improve its quality and raise its prestige and price, in which case the wine coming from younger vines may be sold as a Premier Cru at a lower price. Overall, such a practice may allow a producer to keep a higher average price for the wine sold.

In total, around 150 separate AOCs are used in Burgundy, including those of Chablis and Beaujolais.

lieux-dits
) at the Village and Premier Cru level, which may be displayed on the label, since at these levels, only one set of appellation rules is available per village. The total number of vineyard-differentiated AOCs that may be displayed is well in excess of 500.

Production

Crémant de Bourgogne

In 2003, the Burgundy vineyards (including Chablis but excluding Beaujolais) covered a total of 28,530 hectares (70,500 acres).[1] Côte d'Or as a whole, including Hautes Côtes de Beaune and Hautes Côtes de Nuits, covered 8,000 hectares (20,000 acres), of which the heartland of Côte de Nuits covered 1,700 hectares (4,200 acres) and Côte de Beaune 3,600 hectares (8,900 acres).[20]

In 2000, Burgundy had a total of 3,200 wine domaines (compared to 50 in the early 19th century), of which 520 were in the department of Yonne, 1,100 in Côte-d'Or and 1,570 in Saône-et-Loir.

négociants, who blend and bottle the wine.[9]
The roughly 115 négociants who produce the majority of the wine only control around 8% of the area. Individual growers have around 67% of the area, but produce and market only around 25% of the wine. Some small wineries produce only 100–200 cases/year, while many producers make a few thousand cases/year.

Grower/producer-made wines can be identified by the terms Mis en bouteille au domaine, Mis au domaine, or Mis en bouteille à la propriété. The largest producer is Maison Louis Latour in Beaune with 350,000 cases/year. The négociants may use the term Mis en bouteille dans nos caves (bottled in our cellars), but are not entitled to use the estate-bottled designation of the grower/producers.[22] Most négociants tend to use the term Mis en bouteille par... (bottled by...).

Grape varieties

Burgundy vineyards: The Hautes-Côtes de Nuits

Of the white grapes, Chardonnay is the most common. Another grape found in the region,

black currant liqueur. Sauvignon blanc
is also grown in the Saint Bris appellation. Chablis, Mâcon wines and the Côte d'Or whites are mostly produced from 100% Chardonnay grapes.

Of the red grapes, the majority of production in the Côte d'Or is focused on the Pinot noir grape, while the Gamay grape is grown in Beaujolais. In the Côte de Nuits region, 90% of the production is red grapes.

Rules for the red Burgundy appellations, from regional to Grand Cru level, generally allow up to 15% of the white grape varieties Chardonnay, Pinot blanc and Pinot gris to be blended in,[23] but this is not widely practised today.

Reputation and appreciation

Romanée-Conti, a Burgundy wine, is among the world's most expensive wines

Burgundy is home to some of the most expensive wines in the world, including those of Domaine de la Romanée-Conti, Domaine Leroy, Henri Jayer, Domaine Leflaive and Domaine Armand Rousseau.

Its renown goes back many centuries; in 1522

Shakespeare, who refers in King Lear
to "the vines of France and milk of Burgundy".

British wine critic Jancis Robinson has stated that "price is an extremely unreliable guide" and "what a wine sells for often has more to do with advertising hype and marketing decisions than the quality contained in the bottle". While Grand Crus often command steep prices, village level wines from top producers can be found at lower price points.

In 2010, the Burgundy region experienced a notable increase in internet coverage thanks to official efforts like the online broadcast of the famous Hospices de Beaune,[25] as well as the efforts of independent wine aficionados, such as Bourgogne Live.[26][27] Some burgundies are also increasingly valued as investment wines.

Fans of Burgundy wine have been organizing events celebrating its virtues for decades. The most famous of these is La Paulée de Meursault.

See also

References

  1. ^
    ISBN 0-19-860990-6
    .
  2. ^ "The Climats, terroirs of Burgundy". UNESCO World Heritage Centre. United Nations Educational, Scientific, and Cultural Organization. Retrieved 15 January 2022.
  3. ^ "Burgundy Wine Cellars - About Burgundy - The Regions". www.burgundywine.com. Retrieved 19 March 2019.
  4. ISBN 87-567-7140-1
    .
  5. ^ Burgundy-Wines: History Archived 5 July 2009 at the Wayback Machine, accessed on 12 October 2008.
  6. ^ (in French) Le Figaro and La Revue du vin de France (2008) : Vins de France et du monde (Bourgogne : Chablis), L'histoire, p. 26.
  7. ISBN 2-87747-669-3
    .
  8. ^
    ISBN 0-19-860990-6
    .
  9. ^ a b c Wine Pages: Burgundy by Tom Cannavan Archived 25 December 2008 at the Wayback Machine, accessed on 12 October 2008.
  10. ^ a b The Wine Doctor: Burgundy Wine Guide - Introduction and the Côte d'Or Archived 29 March 2013 at the Wayback Machine, accessed on 12 October 2008.
  11. ^ Burgundy Wines: Labelling Grands crus Archived 19 November 2008 at the Wayback Machine, accessed on 12 October 2008.
  12. ^ "Jasper on Zoom: The Grand Crus of Chambertin". 2020. Chambertin and Clos de Bèze have established their positions at the top of the grand cru hierarchy, but: What of the satellite grand crus?
  13. Liv-ex
    . 5 July 2022.
  14. ^ Burgundy Wines: Labelling Premiers crus Archived 19 November 2008 at the Wayback Machine, accessed on 12 October 2008.
  15. ^ Kevin Day (1 August 2022). "First-Taste Guide to Morey-Saint-Denis".
  16. ^ Burgundy Wines: Village appellations and 'climates' Archived 19 November 2008 at the Wayback Machine, accessed on 12 October 2008.
  17. ^ Rory Hill (1 May 2019). "What's in a name? Barrels and double-barrels of Burgundy". The World of Fine Wine.
  18. ^ a b Burgundy Wines: Regional appellations Archived 19 November 2008 at the Wayback Machine, accessed on 12 October 2008.
  19. ^ Arrêté du 19 juillet 2004 relatif à la composition des comités régionaux vins et eaux-de-vie de l'Institut national des appellations d'origine - document listing which regional committee is responsible for approving wines which appellation (in French).
  20. ^ Burgundy Report: Burgundy in Context Archived 5 June 2008 at the Wayback Machine, accessed on 12 October 2008.
  21. ISBN 2-87747-669-3
    .
  22. ^ Wine-Searcher Glossary of Wine Terms, accessed on 19 December 2009.
  23. ^ INAO: AOC rules for Chambertin and Chambertin-Clos-de-Bèze, updated until 26 March 1998 (in French).
  24. ^ Les Grand Vins de France bypaul Ramain, 1931, Laffitte reprints, p. 65.
  25. ^ Le Bien Publique "Luchini fait le show et explose le record des ventes aux enchères de Beaune" Archived 31 December 2010 at the Wayback Machine, accessed on 14 December 2010.
  26. ^ Le Bien Public "Le Chardonnay très net" Archived 9 February 2011 at the Wayback Machine, accessed on 14 December 2010.
  27. ^ France3 "Une dégustation en ligne" Archived 8 February 2011 at the Wayback Machine, accessed on 14 December 2010.

Further reading

External links
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