The Wines of Burgundy: Revised Edition by Clive Coates M.W.

By Clive Coates M.W.

Ten years after the booklet of the hugely acclaimed, award-winning C?te D'Or: a party of the good Wines of Burgundy, the "Bible of Burgundy," Clive Coates now deals this completely revised and up to date sequel. This long-awaited paintings info all of the significant vintages from 2006 again to 1959 and contains hundreds of thousands of modern tasting notes of the head wines. All-new chapters on Chablis and C?te Chalonnaise change the former volume's domaine profiles. Coates, a grasp of Wine who has spent a lot of the final thirty years in Burgundy, considers it to be the main intriguing, advanced, and intractable wine zone on the earth, and the single probably to yield superb wines of splendor and finesse. This ebook is an quintessential consultant for beginner alike via one of many world's major wine specialists, writing along with his recurring services, lucidity, and unequaled firsthand wisdom.

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Extra resources for The Wines of Burgundy: Revised Edition

Example text

The thinner the skin of the fruit, the quicker it will set in. And rotten grapes give rotten wine, wine without colour, which will tend to be high in volatile acidity and which will not clarify well. Spacing out the bunches and removing of some or all of the covering leaves to aid aeration can help (see above). There are also antirot sprays, which harden the skin (as does the application of copper sulphate). The long-term solution, I believe, is clonal: the eventual production of a Pinot Noir with a thicker skin.

Visitors to the vineyards will notice these little brown pheromone-excreting sachets, called rates, on every fifth vine in every fifth row. MACHINE HARVESTING? We arrive at the date of the harvest. The winery has had its annual spring clean. The fermentation vats have been scrubbed and sterilised. The pipes have been washed and sterilised. The crusher/de-stemmer is back from servicing. The new barrels have been broken in with a mixture of hot water, salt and something abrasive like gravel, to leach out their green tannins.

They produce wines with richness, concentration and fat. Élevage The third part of winemaking, élevage, does not, I feel, receive the importance it deserves. Even if we might today take Henri Jayer’s 1985 pronouncement—that 80 percent of Burgundy was good at the outset, but only 20 percent was good by the time it got into the bottle—with a pinch of salt, those of us who are used to tasting new wine out of cask are only too well aware of the pitfalls that can lie ahead of it and the ease with which it can deteriorate through incompetence and neglect.

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