Burgundy: Difference between revisions

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== Winemaking and Regional Styles ==

The winemaking traditions of Burgundy are closely tied to its appellations and the expression of terroir. In red wine production, particularly in the Côte de Nuits and Côte de Beaune, Pinot Noir is typically fermented with indigenous yeasts and aged in French oak barrels, with varying proportions of new oak depending on the producer and the vintage. Whole cluster fermentation is employed by some domaines to enhance aromatic complexity and tannic structure, especially in warmer years.

The winemaking traditions of Burgundy are closely tied to its appellations and the expression of [[terroir]]. In [[red wine]] production, particularly in the [[Côte de Nuits]] and [[Côte de Beaune]], Pinot Noir is typically fermented with indigenous yeasts and aged in French oak barrels, with varying proportions of new oak depending on the [[producer]] and the [[vintage]]. [[Whole cluster fermentation]] is employed by some domaines to enhance [[aromatic complexity]] and tannic structure, especially in warmer years.

White Burgundy, made primarily from Chardonnay, varies in style depending on location. In the Côte de Beaune, especially in villages like Meursault, Puligny-Montrachet and Chassagne-Montrachet, wines are often barrel-fermented and undergo bâtonnage (lees stirring) during maturation. This imparts a richer texture and added complexity. In contrast, Chablis, located further north and influenced by Kimmeridgian limestone soils, produces a more linear, mineral-driven style that frequently avoids oak altogether.

White Burgundy, made primarily from Chardonnay, varies in style depending on location. In the Côte de Beaune, especially in villages like Meursault, Puligny-Montrachet and Chassagne-Montrachet, wines are often barrel-fermented and undergo [[bâtonnage]] (lees stirring) during maturation. This imparts a richer texture and added complexity. In contrast, Chablis, located further north and influenced by Kimmeridgian limestone soils, produces a more linear, mineral-driven style that frequently avoids oak altogether.

Across the region, the emphasis remains on minimal intervention and site expression. While technological advances have improved consistency and hygiene in cellars, many of Burgundy’s leading producers continue to prioritise traditional techniques that preserve vintage variation and climat-specific character.

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 == Winemaking and Regional Styles ==
-The winemaking traditions of Burgundy are closely tied to its appellations and the expression of terroir. In red wine production, particularly in the Côte de Nuits and Côte de Beaune, Pinot Noir is typically fermented with indigenous yeasts and aged in French oak barrels, with varying proportions of new oak depending on the producer and the vintage. Whole cluster fermentation is employed by some domaines to enhance aromatic complexity and tannic structure, especially in warmer years.
+The winemaking traditions of Burgundy are closely tied to its appellations and the expression of [[terroir]]. In [[red wine]] production, particularly in the [[Côte de Nuits]] and [[Côte de Beaune]], Pinot Noir is typically fermented with indigenous yeasts and aged in French oak barrels, with varying proportions of new oak depending on the [[producer]] and the [[vintage]]. [[Whole cluster fermentation]] is employed by some domaines to enhance [[aromatic complexity]] and tannic structure, especially in warmer years.
-White Burgundy, made primarily from Chardonnay, varies in style depending on location. In the Côte de Beaune, especially in villages like Meursault, Puligny-Montrachet and Chassagne-Montrachet, wines are often barrel-fermented and undergo bâtonnage (lees stirring) during maturation. This imparts a richer texture and added complexity. In contrast, Chablis, located further north and influenced by Kimmeridgian limestone soils, produces a more linear, mineral-driven style that frequently avoids oak altogether.
+White Burgundy, made primarily from Chardonnay, varies in style depending on location. In the Côte de Beaune, especially in villages like Meursault, Puligny-Montrachet and Chassagne-Montrachet, wines are often barrel-fermented and undergo [[bâtonnage]] (lees stirring) during maturation. This imparts a richer texture and added complexity. In contrast, Chablis, located further north and influenced by Kimmeridgian limestone soils, produces a more linear, mineral-driven style that frequently avoids oak altogether.
 Across the region, the emphasis remains on minimal intervention and site expression. While technological advances have improved consistency and hygiene in cellars, many of Burgundy’s leading producers continue to prioritise traditional techniques that preserve vintage variation and climat-specific character.