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Burgundy
by Master Sommelier Andrea Immer Robinson
December 2, 2005
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Wine expert, author and Master Sommelier Andrea Immer Robinson takes a down-to-earth and refreshingly unpretentious approach to helping her readers learn about wine. To get a good sense of the Burgundies (white and red), Andrea offers these tasting suggestions:
- White Burgundies (Chardonnay): Taste a Pouilly-Fuissé, which is not barrel aged (unoaked), as well as a Meursault that is barrel aged (oaked).
- Red Burgundies: Taste a Côte de Nuit from northern Burgundy. Look for one from the village of Nuit St. George. From southern Burgundy try a Côte de Beaune from the village of Pommard. Reds from the north tend to be more intense than those produced in the south, which are more elegant.
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