| 2005 Bourgogne Rouge Hcdn Gros Frere Et Soeur France Burgundy|
Note: Like many of the great wines of the world, this is a rare wine, and only available in small quantities. We source this wine directly from our distributor and there is a possibility that the wine may become unavailable without notice.
Burgundy red wines (of the pinot noir variety) are excellent with beef, pork, roasted turkey, game such as pheasant and delicate cheeses such as goat cheese. Poultry, lamb and veal, They pair very nicely with fish such as tuna, salmon and mackerel Try them with recipe's using fresh herbs and mushrooms.
Burgundy wine (in French, "Bourgogne") is wine made in the Burgundy AOC region of France. Most wine produced here is either red wine made from Pinot Noir grapes or white wine made from Chardonnay grapes, although red and white wines are also made from other grape varieties, such as Gamay and AligotT respectively. Small amounts of rose and sparkling wine are also produced.
The Burgundy region runs from Chablis in the north to Beaujolais in the south, just north of Lyon. Burgundy is comprised of five main wine producing areas: Chablis, C(te d¦Or, C(te Chalonnaise, Maconnais and Beaujolais.
Quite a ways south of Chablis is the C(te d'Or, where Burgundy's most famous, and most expensive wines are found. The C(te d'Or itself is split into two parts: the C(te de Nuits which starts just south of Dijon and runs till Corgoloin, a few kilometers south of Nuits-Saint-Georges, and the C(te de Beaune which starts at Aloxe-Corton and ends at Dezize-les-Maranges. The C(te de Nuits contains 24 out of the 25 red Grand Cru appellations in Burgundy, while all of the region's white Grand Crus are located in the C(te de Beaune. The wine-growing part of this area in the heart of Burgundy is just 40km long, and in most places less than 2km wide. The area is made up of tiny villages surrounded by a combination of flat and sloped vineyards. The best wines - "Grand Cru" - from this region are usually grown from the middle part of the slopes, where the vineyards have the most exposure to sunshine and the best drainage, while the "Premier Cru" come from slightly less favourable slopes. The relatively ordinary "Village" wines are produced from the flat territory nearer the villages.
Further south is the C(te Chalonnaise, where again a mix of mostly red and white wines are produced, although the appellations found here - such as Mercurey, Rully and Givry - are less well known than their counterparts in the C(te d'Or. Below the C(te Chalonnaise is the MGconnais region, known for producing large quantities of easy drinking and more affordable white wine though quality has improved greatly of late and the wines are now more respected than ever. Further south again is the Beaujolais region, famous for fruity red wines made from Gamay. .
Burgundy experiences a continental climate characterized by very cold winters and hot summers. The weather is very unpredictable with rains, hail, and frost all possible around harvest time. Because of this climate, there is a lot of variation between vintages from Burgundy. .
Wine characteristics and classification
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.
The main Burgundy classifications, in descending order of quality, are: Grand crus, Premier crus, Commune or Village, and finally generic Bourgogne.
= Grand Cru refers to wines produced from the small number of the best vineyard sites in the Cote d'Or. Grand Cru wines make up 2% of the production at 35 hectoliters/hectare. These wines need to be aged a minimum of 5-7 years and the best examples can be kept for more than 15 years. Very few Chardonnays or Pinot Noirs in the world can be aged and continue to improve as well as these wines. Grand Cru wines will only list the name of the vineyard as the appellation - such as Corton or Montrachet - on the wine label.
= Premier Cru wines are produced from specific vineyard sites that are still considered to be of high quality, but not as well regarded as the Grand Cru sites. Premier Cru wines make up 12% of production at 45 hectoliters/hectare. These wines need to be aged 3-5 years, and again the best wines can keep for much longer. Premier Cru wines will usually list both the name of the village of origin - together with the status of the vineyard - eg "Volnay 1er Cru" as the appellation, and then the name of the individual vineyard (eg "Les Caillerets") on the wine label.
= Village wines can be a blend of wines from supposedly lesser vineyard sites within the boundaries of an individual village, or from one individual but non-classified vineyard. Wines from each different village are considered to have their own specific qualities and characteristics. Village wines make up 36% of production at 50 hectoliters/hectare. These wines can be consumed 2-4 years after the release date, although again some examples will keep for longer. Village wines will show the village name on the wine label, eg "Pommard", and sometimes - if applicable - the name of the single vineyard where it was sourced. Several villages in Burgundy have appended the names of their Grand Cru vineyards to the original village name - hence "Puligny-Montrachet" and "Aloxe-Corton".
= The AOC Bourgogne classification refers to wines that can be sourced or blended from anywhere in the Burgundy region. These wines make up the rest of production at 55 hectoliters/hectare. These wines can be consumed up to 3 years after the vintage date. Appellations between generic "Bourgogne" and individual Village wines are also found, such as "Macon-Villages" or "Cote de Beaune-Villages", where the wines can come from a wide but defined area which will include several individual villages.
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 AligotT (which is primarily made with the AligotT grape), and Bourgogne Grand Ordinaire. The latter is the lowest AOC, and Grand is intended to refer 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 (Franson). Sparkling wine is also produced, as CrTmant de Bourgogne. Chablis wines are labelled using a similar hierarchy of Grand Cru, Premier Cru and Village wines, whereas wines from Beaujolais are treated differently again.
Burgundy vineyards make up some 60,000 acres (240 kmª) of production. Generally, the small wine growers sell their grapes to larger producers called negociants who blend and bottle the wine. The roughly 115 negociants who produce the majority of the wine only control around 8% of the area. Individual growers have around 67% of the area, but produce 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 a la propriTtT. The largest producer is Maison Louis Latour in Beaune with 350,000 cases/year. The negociants 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.
For the white grapes, Chardonnay is the most common. Another grape found in the region is AligotT, which mostly produces cheaper wines which are higher in acidity. AligotT from Burgundy is the wine traditionally used for the Kir drink, where it is mixed with blackcurrant liqueur.
Chablis, Macon wines and the Cote d'Or whites are all produced from 100% Chardonnay grapes. For the red grapes, all production in the Cote d'Or is focused on the Pinot noir grape while the Gamay grape is grown in Beaujolais. In the Cote de Nuits region, 90% of the production is red grapes.
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 nTgociants 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 contr(lTes vineyards of the C(te 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÷
(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÷ . Today, the Burgundy wine industry is reaping the rewards of those impressive efforts.
Burgundy is home to some of the most expensive wines in the world, including those of Domaine de la RomanTe-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.
It has been pointed out that "There are no shortcuts to understanding the region of Burgundy.... If you want to become a Burgundy expert, be prepared to memorize 1,000 names, take a course in French pronunciation and expect to get lost in a maze of appellations (officially delineated wine zones). In addition, get ready to part with a good chunk of change·Burgundy wines are expensive. It is like buying designer wine, you pay for the name. And the smaller the appellation within burgundy, the rarer the wine and the higher the cost"
Beef in Burgundy Recipe French Brunch
3 lbs. stew beef
1 2/3 c. burgundy wine
1 1/2 lb. fresh mushrooms
4 lg. onions
3 tbsp. butter
Garlic salt or 1 clove
1 1/2 tsp. nutmeg 1 1/2 tbsp. Worcestershire sauce
Salt and pepper, to taste
1 Can beef gravy
Brown meat in heavy pan in butter; remove to casserole. Saute onions, then mushrooms. Add to meat; add seasonings. Pour wine into pan. Heat, then add to casserole. Cover and cook in 200 degree oven at least 4 hours. If necessary, add water during cooking. Add gravy after cooking is completed. Can be made day ahead, then reheated - improves flavor.
Seems a little heavy for a brunch?
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