Henri Germain farms small parcels in Beaune, Chassagne-Montrachet, and Meursault, with holdings in the Premiers Crus of Bressandes, Morgeots, Perrières, and Charmes. The Perrières holding is farmed for low, healthy yields of ripe Chardonnay. The classic nutty and honeyed aromatics are enhanced, but not masked by a perfect balance of old and new barrels.

Regional History
Viticulture in Burgundy was well established by the second century AD, and likely predates the arrival of the Romans.

By the late Middle Ages, the influence of the monastic orders had organized wine growing in Burgundy as nowhere else in Europe. It was the monks who recognized that certain individual vineyards consistently produced distinctive wine.

Land reform came with the French Revolution, and the Code Napoléon abolished primogeniture, establishing that all inherited property be shared equally among siblings. As a result, the ownership of many of the finest vineyards is fragmented, with some growers owning just a few vines in many different vineyard sites.

Until the 1930s, most fine Burgundy was bottled by négociants, who buy grapes or wine from the growers and market it under their own “brand.” Today, with few exceptions, the finest wines of Burgundy are all estate-bottled: that is, sold by the farmers who grow the grapes. Halfway between Beaune and Santenay, Meursault is a prosperous, attractive village comprised mostly of vineyards.

Regional Foods
Burgundian cuisine is relatively uncomplicated; it relies on the high-quality ingredients that adorn the countryside. These include naturally raised chickens from Bresse, beef from Charolais cattle, and game and fish from nearby forests and streams.

Wine, of course, is used for making sauces à la bourguignon, usually with onion, mushrooms and lardoons (salt pork). Boeuf Bourguignon and Coq a Vin follow this pattern.

In contrast, sauces without mushrooms are called Meurette and are flambéed with marc (eau-de-vie made from grape must). Meurette sauces are excellent with fish, eggs, and poultry.

Escargots are raised nearly everywhere in Burgundy and usually prepared in a slow braise, then stuffed with garlic and parsley butter. Other specialties include parsley-flavored ham from the Morvan hills and white-wine-poached fish finished with lardoons.

Epoisse, Citeaux and Aisy Cendre are the best-known cow’s milk cheeses and Charolais the best-known goat’s milk cheese.

© 2007 Moore Brothers Wine Company

As the pre-eminent cellarmaster in southern Burgundy, Gilles Corsin’s obsession with winemaking drives him to brilliance in the cellar – even as he seems never to be perfectly content with his wines. His brother Jean-Jacques’ vineyard work is equally meticulous, and the resulting wines are among the finest Chardonnays produced in the Mâconnais. This is the “little” wine, from the domaine's holdings in Pouilly-Fuissé, Saint-Véran, and Davayé blended together, and steel-fermented.

Regional History
Viticulture in Burgundy was well established by the second century AD, and likely predates the arrival of the Romans. By the late Middle Ages, the influence of the monastic orders had organized wine growing in Burgundy as nowhere else in Europe. It was the monks who recognized that certain individual vineyards consistently produced distinctive wine. Land reform came with the French Revolution, and the Code Napoléon abolished primogeniture, establishing that all inherited property be shared equally among siblings. As a result, the ownership of many of the finest vineyards is fragmented, with some growers owning just a few vines in many different vineyard sites. Until the 1930s, most fine Burgundy was bottled by négociants, who buy grapes or wine from the growers and market it under their own “brand.” Today, with few exceptions, the finest wines of Burgundy are all estate-bottled: that is, sold by the farmers who grow the grapes. The AOC Mâcon-Villages covers over 40 towns in southern Burgundy. The grapes for this wine come from three of these villages; Fuissé, St. Veran and Davayé.

Regional Foods
Burgundian cuisine is relatively uncomplicated; it relies on the high-quality ingredients that adorn the countryside. These include naturally raised chickens from Bresse, beef from Charolais cattle, and game and fish from nearby forests and streams. Wine, of course, is used for making sauces a la bourguignon, usually with onion, mushrooms and lardoons (salt pork). Boeuf Bourguignon and Coq a Vin follow this pattern. In contrast, sauces without mushrooms are called Meurette and are flambéed with marc (eau-de-vie made from grape must). Meurette sauces are excellent with fish, eggs, and poultry. Escargots are raised nearly everywhere in Burgundy and usually prepared in a slow braise, then stuffed with garlic and parsley butter. Other specialties include parsley-flavored ham from the Morvan hills and white-wine-poached fish finished with lardoons. Epoisse, Citeaux and Aisy Cendre are the best-known cow’s milk cheeses and Charolais the best-known goat’s milk cheese.

Posted by David Moore