“Aromātā jūtamas minerālu, gatavu sarkano ābolu un gatavu bumbieru notis. Garšā vīns ir sauss, intensīvs, delikāts ar augļainu svaigumu un ilgu pēcgaršu.” — Ronalds Pētersons, “Noble Wine” someljē
Burgundy (Bourgogne) can be confusing because of the multiplicity of its appellations – all the small vineyards are divided between multiple producers so it can often be difficult to understand this diversity. However, it is the exact reason why the wines of Burgundy are considered to be the finest in the world. A common topic of discussion, when talking about Burgundy, is the concept of “terroir” – a unique combination of soil and climate conditions that affects the taste of wine in the appellations, making it unique to each village. Winemakers mainly use the capricious Pinot Noir and the classical Chardonnay to create true masterpieces, while Gamay and Aligote are used to make wines of a bit simpler style. Particular attention should be paid to the hierarchy of wines. First there are the regional and village wines, a step higher – the Premier Cru wines and the outstanding Grand Cru – at the top. Due the complex and inconsistent weather that can notably impact wine quality especially in bad harvest years, a very important factor here is the so called millesime – the harvest year of the grapes the particular wine is produced of, because each of these years has its own unique taste. Purchasing Burgundy wines is not easy because there are many details that should be taken into consideration – the class of the vineyard, the assessment of the manufacturer, the age of the vines, the quality of the wine as well as the millesime and, of course, the potential of ageing. The sellers play a big role here – they must be truly passionate about wine and able to offer only the best quality producers with a good reputation. That is exactly the way “Noble Wine” works!
From this region