Describe burgandy wine for me?

Question

I dont know alot about wine but I just bought 3 gallons of Burgandy. Can you describe it for me? Thanks

Answer 1

The 1st post by Baltiboy sums it up pretty accurately.
Just a note of interest, the most expensive wine in the world is Burgundy.
A recent auction set a new record; 1 case of 6 magnums of 1985 DRC Romanee-Conti sold for $185,000.00! Thats right, over $30,000 per bottle! I hope your 3 gallons have that name and vintage associated with it. Lol

Answer 2

Three gallons of Burgundy wine sounds like a fun thing to buy. You should make sure to have a lot of friends over when you open it, because wine doesn't last very long once you pull the cork. Two or three days tops.

Burgundy is a region in France that produce wines from the grapes that they grow there. There are two main grapes in Burgundy: Chardonnay, which makes white wine that can have all sorts of flavors like apples, pineapples, butter, etc. and Pinot Noir, which makes a red wine that is light in color but full of intense flavors like dark berries, caramel, plum, spices. Pinot Noir grapes ahave very thin skins so they can be damaged when growing quite easily. That is what makes Pinot Noir wines slightly more expensive.

Answer 3

Burgandy is a sweet red wine from northen Italy.

Answer 4

I am assuming that you are referring to a red Burgundy, because their are white wines from the region as well, which are referred to as white Burgundies.
The main grapes of the Burgundy region are Pinot Noir and Gamay (in the Beaujolais area). Both Varietals commonly produce lighter red wines in comparison to a Syrah or Cab/Sauv.
This is of course depending on the grapes grown and the style of vinting. At present there are in excess of 8000 winegrowing estates in the region. Wine is as much a product of man as a product of the earth.



A couplee of tasting notes from the region.
90/100 Faiveley Nuits Saint Georges 1er Cru Aux Chaignots Unfiltered 2002
Côtes de Nuits, Côte d'Or, Burgundy, France
Spicy, carrot top, compost, gamey, barnyard, vanilla, smoky, black cherry nose with a waxy note. Dry, round, elegant and delicate but tight now with good acidity. Fresh palate with raspberry, spicy, orange peel, smoky oak vanilla, carrot top and dill flavours. Good finesse but young and closing up, showing a bit of nervy acidity now. Needs 3-5 years. Tasted twice now.

87/100 Georges Duboeuf Beaujolais 2005
Beaujolais, Burgundy, France
This is certainly one of the darkest coloured Beaujolais we’ve seen in years. The much heralded 2005 vintage in France has given this modest fruity quaffer a definite lift. Look for increased intensity and a bit spicier, cherry, floral fruit flavours. There is refreshing acidity throughout to remind you that this is French with juicy black fruit in the finish. It begs for food. Quail would be perfect.

Answer 5

taste:
The whites range from flintly, crisp, mineral wines from Chablis to steely Puligny-Montrachets to lusicious, honeysuckle and toasted hazelnut Meursaults.
As we move south to the Macon, the wines gain richness and weight, but rarely resemble typical California Chardonnay. The reds range from silky, elegant Volnays to black fruit loaded, powerhouse Gevrey-Chambertins to red/black cherry, sexy Chambolle-Musignys.

Answer 6

i imagine that you're extra useful to no longer attempt to examine the gown. Im truly certain, you wont be able to get perfect, inspite of the actuality that if it appears that evidently perfect immediately, in different mild it gained't. Even different roses of that style will be truly distinct the day of the marriage. bypass for the lighter colorations on your bouquet too,

Answer 7

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 producer's names often appear at the bottom in much smaller text. Burgundy classifications, in descending order of quality, are: grand crus, premier crus, village, and finally generic Bourgogne. Bourgogne is where grapes other than Chardonnay and Pinot Noir begin to be introduced, allowing pinot blanc and Pinot Gris, two Pinot Noir mutations that were traditionally grown and now are in decline in the area. Other Burgundy AOCs that are not as often seen are Bourgogne Passetoutgrains (which can contain up to two thirds Gamay (the grape of Beaujolais) in addition to Pinot Noir), Bourgogne Aligoté (which is primarily made with the Aligoté grape), and Bourgogne Grand Ordinaire. The latter is the lowest AOC, and Grand definitely refers to the size of the area eligible to produce it, not its quality. There are certain regions that are allowed to put other grapes in miscellaneous AOCs, but for the most part these rules hold. These regulations are even confusing to the majority of French adults, according to research


History
From about the year 900 up to the French Revolution, the vineyards of Burgundy were owned by the Church. After the revolution, the vineyards were broken up and sold to the workers who had tended them. The Napoleonic inheritance laws resulted in the continued subdivision of the most precious vineyard holdings, so that some growers hold only a row or two of vines. This led to the emergence of négociants who aggregate the produce of many growers to produce a single wine. It has also led to a profusion of increasingly small family-owned wineries, exemplified by the dozen plus "Gros" family domaines.

Burgundy wine has experienced much change over the past seventy-five 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 silver-white metallic chemical element 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 this century.

“Understandably, the farmers had no inclination to fix what wasn't broken. So 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 good for healthy growth, too much is bad 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 (yearly average from 1951 to 1960) to almost 48 hectoliters per hectare (1982-91), according to a study by the Institut National des Appellations d'Origine. And with higher yields came wines of less flavor and concentration.
“The Burgundians pushed their vineyards. They fertilized them, sprayed them and replanted them with high-yield clones to increase crop levels. Like overfishing that can leave a lake practically sterile, overworking the soil sapped it of its natural balance. Soils that had contributed to Burgundy's reputation for a millennium became depleted by overdependence on chemicals and other modern techniques in just 30 years” [1].
“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. All this led to deeper, more complex wines” [2]. Today, the Burgundy wine industry is reaping the rewards of those impressive efforts.

Expensive reputation
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, Emmanuel Rouget, Domaine Dugat-Py, Domaine Leflaive and Domaine Armand Rousseau. However, some top vintage first growth Bordeaux wines and a few iconic wines from the New World are more expensive than some grand cru class Burgundy.

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

Answer 8

Tasty.