Burgundy is made out of three grape varieties which are Pinot Noir, Chardonnay and Gamay. While Gamay is a juicy and fruity grape, Pinot noir is very hard to grow and can be pretty unpredictable as well. If grown and produced right, though, it will give an excellent wine, and Burgundy wine makers seem to be very successful in making excellent reds with Pinot Noir.

Beaujolais wine, sometimes mistakenly thought to be a rhne Valley wine, is in fact a Burgundy. While some Burgundy wines made of Chardonnay and Pinot Noir can be very expensive, Beaujolais, made of Gamay is more affordable. Gamay is a very juicy and fruity grape easier to grow and to transform into wine.

Burgundy is a very different wine region form Bordeaux, and when it comes to vineyards and producers it can be much more confusing since several producers can own the same vineyard, and one the other hand, different vineyards can belong to the same producer. This is the reason why, when it comes to Burgundy wine, the producer makes most of the difference in the taste and quality. A very good example of this is Beaujolais which is a totally different wine from one producer to another. When it comes to Beaujolais, knowing the producers will help you a great deal in making the right choice.

I am fortunate enough to know of a couple of the best Beaujolais producers whose most vineyards belong to Morgon and Fleurie, but if you don’t know any, you can still get by with some good Beaujolais wines areas such as Chiroubles, Fleurie, Morgon and Moulin–vent which all make some distinct yet great Beaujolais wines.

Chardonnay is the only white wine of Burgundy which is one of the easiest to grow in this region; however, the demand is not nearly as high as for the red, which brings the price of white Burgundy wine pretty high.

Want to discover more about wine making? We are making wine since the dawn of times and we are getting better and better at it.

Find the best of the best when it comes to wine here => http://www.squidoo.com/French-Wine-Wines-Of-Taste

Author: Regine Marne
Article Source: EzineArticles.com
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Burgundy is made out of three grape varieties which are Pinot Noir, Chardonnay and Gamay. While Gamay is a juicy and fruity grape, Pinot noir is very hard to grow and can be pretty unpredictable as well. If grown and produced right, though, it will give an excellent wine, and Burgundy wine makers seem to be very successful in making excellent reds with Pinot Noir.

Beaujolais wine, sometimes mistakenly thought to be a rhne Valley wine, is in fact a Burgundy. While some Burgundy wines made of Chardonnay and Pinot Noir can be very expensive, Beaujolais, made of Gamay is more affordable. Gamay is a very juicy and fruity grape easier to grow and to transform into wine.

Burgundy is a very different wine region form Bordeaux, and when it comes to vineyards and producers it can be much more confusing since several producers can own the same vineyard, and one the other hand, different vineyards can belong to the same producer. This is the reason why, when it comes to Burgundy wine, the producer makes most of the difference in the taste and quality. A very good example of this is Beaujolais which is a totally different wine from one producer to another. When it comes to Beaujolais, knowing the producers will help you a great deal in making the right choice.

I am fortunate enough to know of a couple of the best Beaujolais producers whose most vineyards belong to Morgon and Fleurie, but if you don’t know any, you can still get by with some good Beaujolais wines areas such as Chiroubles, Fleurie, Morgon and Moulin–vent which all make some distinct yet great Beaujolais wines.

Chardonnay is the only white wine of Burgundy which is one of the easiest to grow in this region; however, the demand is not nearly as high as for the red, which brings the price of white Burgundy wine pretty high.

Want to discover more about wine making? We are making wine since the dawn of times and we are getting better and better at it.

Find the best of the best when it comes to wine here => http://www.squidoo.com/French-Wine-Wines-Of-Taste

Author: Regine Marne
Article Source: EzineArticles.com
Provided by: Programmable Multi-cooker

The city of Beaune is about two hundred miles southeast of Paris. It is right in the heart of the Burgundy wine region, with Cte de Beaune to the south and Cte de Nuits to the north. Stop by the Twelfth Century church called Collgiale Notre-Dame that hosts a series of tapestries depicting the life of the Virgin Mary. You’ll enjoy the March aux Vins (Wine Market) where wine tasting is encouraged. And make sure to visit the famous Hospices de Beaune founded as a hospital for veterans of the Hundred Year’s War. The Grand’ Salle is truly grand, it is more than 150 feet (about 50 meters) long and still has some of the original furniture. In late November the Hospice hosts a world-class wine auction and fete.

Before reviewing the Burgundy wine and imported cheeses that we were lucky enough to purchase at a local wine store and local imported food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Gougre (Grated Cheese Pastry). For your second course savor Boeuf Bourguignon (Beef Stewed in Red Wine). And as dessert indulge yourself with Pain d’pices (Gingerbread).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed

Maison Champy Pernand-Vergelesses 2004 13% about $20.00

Let’s start by quoting the marketing materials. Tasting Note: The complex set of aromas includes apricot, lemon zest, pear, mineral, oak, and a hint of butter. This dry, youthful wine is good now and will become very impressive with a few years of maturation (2-4 years). This long finishing wine will work nicely with grilled trout or Chicken Kiev.

My first meal consisted of chicken hamburgers with harissa (a Tunisian hot pepper sauce), roasted potatoes cooked in chicken fat, and spicy pickle slices. The wine was quite round and sweet. (I might have guessed it to be a Riesling.) It tasted of lime and was somewhat unctuous with a great length. Frankly, it was too good for this simple meal.

The next meal involved stove-top chicken cooked in a soy-honey sauce with rice and green beans. The Burgundy was refreshingly acidic, tasting of white grapefruit and lemon. It was feathery and yet powerful. I don’t understand why it was sweet with the first meal, and certainly not sweet here.

The final meal was a packaged Eggplant Parmagiana to which I added grated Parmesan cheese. The wine was quite long, nice and fruity, with good acidity.

The first cheese pairing was with an Emmenthaler (Swiss) cheese that actually came from Germany. The wine was multilayered and nicely acidic but not sweet. I then tried this Chardonnay with goat cheese from the Poitou-Charentes region of central western France. The wine was muted but not flattened.

Final verdict. I would buy this wine again but not waste it on plebian food pairing. I really think it could hold its own with gourmet meals.

Author: Levi Reiss
Article Source: EzineArticles.com
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