Thread: FAQ Bourgogne
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Sheila Page Sheila Page is offline
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Default FAQ Bourgogne, corrected for diacriticals

In article >, Nils Gustaf Lindgren
> writes
>Bourgogne as a wine making region is 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 Côte de Nuits and Côte de Beaune
>(together forming Côte d'Or), Côte Chalonnaise, and Côte Maconnaise.
>
>Varietals of primary importance are, for red wines Pinot Noire, for white
>Chardonnay; secondary varietals are Gamay for reds, and Aligoté for whites.
>Other varieties have local importance, such as, Sauvignon Blanc in St Bris,
>and Caesar in Irancy.
>
>In terms of quality, the ladder of appellations starts with the region,
>Appellation Bourgogne Controllée, 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
>Côte Mconnaise. 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
>Côte d'Or and Chablis.
>
>

You still need to change Pinot Noire to Pinot Noir

Sheila
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Sheila Page