Burgundy (Bourgogne) is a holy grail for wine geeks: a region impossible to master, impenetrable to the casual observer, and endlessly fascinating.
A simple premise—red Burgundy is generally Pinot Noir and white Burgundy is generally Chardonnay—belies a maze of appellations, fractured vineyards, scores of variable producers, and erratic vintage swings. Just getting the right information can be a chore: the vignerons (winegrowers) of Burgundy are an insular lot who will not readily impart their wisdom and experience to outsiders, and even they are rarely experts beyond the walls of their own domaines or the confines of their own communes. For all students of Burgundy, it’s important to keep in mind that understanding this region is a lifelong pursuit. Burgundy’s modern vineyards and wines are products of 2,000 years of winemaking history. Yet while Burgundy can be a sensual pleasure unlike any other, it can also be an expensive disappointment. Despite, or perhaps because of, the region's mercurial nature, the wines of Burgundy enliven the imaginations of sommeliers and connoisseurs worldwide, and show great versatility at the table.
Winemaking in Burgundy is not a new phenomenon. Archaeological evidence of production dates back to the late first century CE, following the Roman conquest of Gaul. The first Burgundians—Germanic barbarian tribesmen—arrived in the fifth century as the Western Roman Empire was crumbling, and they embraced viticulture. But Europe plunged into dark ages after the fall of Rome, and the Catholic Church rose as a powerful political force, becoming a shepherd of culture, and viticulture, in such difficult times. The Benedictine
The section on the history of Burgundy includes the following text: ‘The first Burgundians—Germanic barbarian tribesmen—arrived in the fifth century as the Western Roman Empire was crumbling, and they embraced viticulture’. Though illustrative in conveying the Roman perspective, describing the historical Burgundians as barbarians doesn’t strike me as apropos, especially for a student of wine who might be less inclined to so describe a people that embraced viticulture.
Hi William, Chablis Grand Cru is a separate AOP, but not Chablis Premier Cru. You can also find this information and a whole lot more in the Compendium.
The intermediate quiz for Burgundy asks, "Chablis Premier Cru is NOT an appellation separate from Chablis AOP.". The correct answer for the quiz is TRUE, yet in the Introductory Course workbook it is listed as an AOP. Which is correct, the workbook or the Guildsomm site? Thank You
The Beaujolais note is great. Thanks.
Thanks for the note. We will update it shortly.