Red Burgundy in Your Glass

                  Burgundy is all about Old World winemaking where“less is more”

Before we delve into how wines of France’s northeast Burgundy translate into what one experiences in the glass, let’s start with other differences in Burgundian reds.  Before one even opens the bottle there are differences to note.  First, notice that the Burgundian bottle is distinct with feminine, sloping shoulders.  In contrast, the Bordeaux bottles have harder edged, masculine shoulders.

Bordeaux (L), Burgundy (R)

Next, we need a glass.  A Burgundy glass.  The Burgundian glass has a large bowl which tapers in at the top, designed to enhance Pinot's delicate aromas.

Bordeaux (L), Burgundy (R)

Now, pour the Burgundy.  Reds in Burgundy are made from Pinot Noir, one of the lightest colored wines.  (Burgundian Pinots are generally lighter in color than their American counterparts).  That being said, Pinots as a group are pale raspberry or cranberry shades, and are transparent.   Bordeaux, on the other hand, is composed of dark grapes such as Cabernet and Merlot.  Syrah (Shiraz), from the Rhone Valley is the darkest of all wine grapes in the glass.  Bordeaux and Rhone wines also differ from Burgundy in that they are opaque.

                                                  Pinot Noir is the lightest red wine

Before we move on to aromas and taste profiles, let’s first discuss the differences in Old World vs. New World techniques in producing Pinot Noir.  Burgundy (Old World) is all about “less is more.”  Less manipulation in the wine-making process.  Less extraction of fruit.  Less oak.  Wild yeasts vs. cultured yeasts.

Aromas and flavors in Burgundian wines are very influenced by this less is more philosophy.  The area’s terroir also plays a huge role.   Unlike California or Chile  where sunshine is abundant, grapes in Burgundy are typically less ripe because of the weather.  This means Burgundian reds are not jammy like their super ripe New World counterparts.  Since high sugar levels also translate to high alcohol, this means that Burgundian wines have traditionally lower alcohol levels and therefore pair better with most foods.   It also means that Burgundy’s Pinots are less fruit-forward, and instead are more about earth profiles (think the scent of the forest), as well minerals (think the smell of wet stones).

Red Burgundy, in general, is quite expensive due to the phenomena of supply and demand.  There are, however, some good buys regarding price/quality to be found.  Try Jadot's Marsannay ($40), or Latour's Santenay ($30).  Both are excellent and readily available in the US.

Wine-Knows will be visiting the creme de la creme producers of Burgundy on their 2019 tour.  There are 4-5 spaces remaining.   www.WineKnowsTravel.com.