On Aug 4, 8:53�am, "Nils Gustaf Lindgren"
> wrote:
> Hello,
> After discussion with the esteemed Herr Professor Lipton, I managed to weed,
> cut down, and prune my presentation of Bourgogne (or Burgundy, if you so
> prefer) to 192 words, approximatively.
> Here it follows:
> Bourgogne as a wine making region is, mostly, a long escarpment of Jurassic
> lime mixed with clay, stretching from Dijon in the north to northern
> Beaujolais in the south. Separated from it are the vineyards of Yonne,
> centered on Chablis. The escarpment is divided in separate subregions due to
> differences in soil and climate: From north to south Cote de Nuits and Cote
> de Beaune (together forming Cote d'Or), Cote Chalonnaise, and Cote
> Maconnaise.
>
> Varietals of primary importance are, for red wines Pinot Noire, for white
> Chardonnay; secondary varietals are Gamay for reds, and Aligot� for whites.
> Other varieties have local importance.
>
> In terms of quality, the ladder of appellations starts with the region,
> Appellation Bourgogne Controll� with subclassifications due to geographical
> provenance and differences in vinification.
>
> Next step would be commune, or village. This level exists in all the
> mentioned subregions. Premier cru (first growth) is a subclassification of
> superior vineyards in the village appellations. This level does not exist in
> Cote Maconnaise. Grand cru (great growth) is the top level growth place of
> grapes for the best wines, with prices to match. Grand cru exists only in
> Cote d'Or and Chablis.
>
> Your opinions are eagerly sought.
>
> Cheers
>
> Nils

Well, you seemed to reach all of the importatn points of a very
complex appelation and all in 192 words!