France, Burgundy
Red Burgundy
The Pinot Noir grape produces some of the most exotic, sensuous red wines yet is notoriously temperamental. Burgundy is the home of this quixotic grape and one of the few regions where it is successful. Whether deep and well-coloured in the Côtes de Nuits or elegant and supple in the Côtes de Beaune, the combination of Pinot Noir and the cool Burgundian climate produces world classics.
Because of the small size of the region and therefore the small amount of wine produced, red Burgundy is never cheap, but if you are looking for a unique style of wine with character and individuality, look no further.
One of the best kept secrets of the Côtes d'Or is the inspired producer Gérard Prudhon of domaine Henri Prudhon et Fils. His wines are made using traditional methods and exhibits delicious vibrant, fragrant wild strawberry fruit and excellent keeping qualities.
Bottle age is the key that opens up the exotic aromas of this great variety. Young red Burgundy is vibrant and fruity with a good purple hue and a moderate level of tannin. However, with bottle-age, the wine can develop wonderfully complex perfumes that have been described as "farmyardy" or "vegetal"!
Red Burgundy matches well with most food and lighter styles can even work well with fish. However, Pinot Noir, especially when mature, is perfect with duck and roast game.
White Burgundy
White Burgundy is Chardonnay! Whether you plump for the rich, fat, buttery wines of Meursault or the delicate, steely, mineral wines of Chablis, you are drinking benchmark Chardonnay that has influenced the world's greatest wine producing regions from California to Chile, and Italy to Australia.
The buttery, toasty flavours of White Burgundy always work well with dishes based around fish and pork, particularly if they are served with rich, cream sauces.
For a fresh and crisp Chablis balanced by full-bodied richness and aluring mineral overtones to partner oysters or lobster look no further than Chablis Chablis Domaine de la Boissonneuse, Domaine Jean-Marc Brocard, our very own blend for Balls Brothers Bars and Restaurants.
