{"id":20792,"date":"2021-05-04T13:27:04","date_gmt":"2021-05-04T11:27:04","guid":{"rendered":"https:\/\/francevisiting.com\/?p=20792"},"modified":"2023-04-12T12:09:47","modified_gmt":"2023-04-12T10:09:47","slug":"burgundy-wines-bivb-school-beaune","status":"publish","type":"post","link":"https:\/\/francevisiting.com\/index.php\/2021\/05\/04\/burgundy-wines-bivb-school-beaune\/","title":{"rendered":"Get introduced into the multiple Burgundy wines and learn more in the BIVB wine school, in Beaune!"},"content":{"rendered":"
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\"\"The Burgundy wines<\/a> are famous worldwide and since ages. They are famous for their wide range of appellations, whose personality differ from one to another, and also evolve in your cellar, while passing ages. How to get the basics from this real Ali Baba’s cave<\/em>? Many tools are possible, like safaris through wineries at the discovery of local methods, guided with experts.. but also wine schools, like the inescapable \u00c9cole des Vins de Bourgogne<\/a>, in one of the Burgundy wines<\/a>‘ main cities, Beaune<\/a> (photo credits: BIVB).<\/strong><\/div>\n
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This new age<\/em> University proposes a huge choice of seminaries, destined both to professionals or just wine enthusiasts, in order to complete their knowledge in oenology. We will give you here a further presentation about these wide wines and the Burgundy wine appellation<\/a>, so that you may be a little bit clearer for your next diners… <\/strong>By Alex Plato<\/em><\/div>\n
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…if you walk by those ways<\/figcaption><\/figure>\n
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Happiness knocks at your door…<\/figcaption><\/figure>\n

Located at the northern outlet of the Rh\u00f4ne<\/strong> river corridor, the Burgundy<\/strong><\/a> vineyards enjoy a rather temperate climate in connection with the vegetative cycle of mostly Chardonnay<\/strong> and Pinot Noir <\/strong>grape varieties.<\/p>\n<\/div>\n

Some climatic nuances appear with the former and actual oceanic influences, especially in Chablis<\/strong>, but also Mediterranean in M\u00e2connais<\/strong> or even a glance of continental climate in the C\u00f4te d’Or<\/strong><\/a> department where is located the city of Beaune<\/strong>. <\/div>\n
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This is where you could train yourself in oenology thanks to the courses of the \u00c9cole des Vins de Bourgogne<\/strong><\/a>. This school depends of the BIVB<\/strong><\/a>, which is the Burgundy Wine Syndicate<\/strong><\/a> promoting all the territorial wineries (with an average surface of 8 hectares), within the 30,000 ha spread through the Burgundy<\/strong> area, versus 100,000 ha in the Bordeaux<\/strong> region. <\/div>\n
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..or simply by wearing your walls with a colorful poster.<\/figcaption><\/figure>\n
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Learn more with this completely documented Atlas..<\/figcaption><\/figure>\n

Because of the great diversity of its vineyards<\/strong>, terroirs<\/em><\/strong>, appellations<\/strong> and its particular wine<\/strong> styles, those Burgundian vineyards<\/strong> may sometimes appear complex either for wine professionals<\/strong> and amateurs<\/strong>, willing to find useful landmarks. Especially in this rich and huge territory<\/strong>, pretty dependent on market trends, thus creating some floating vogues<\/strong>.. That’s why many events and initiatives are organized in order to orient and inform the Burgundy<\/strong> wines<\/strong> enthusiasts (photo credits: Alex Plato).<\/p>\n<\/div>\n

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At the origins, the two founders Jules Gaubert-Turpin<\/strong> and Adrien Grant Smith Bianchi<\/strong> noticed there was a real lack of modern and aesthetic supports regarding oenology contents. That’s why, in 4 years, they decided to publish not less than 4 guides in 4 languages and mapped 92 vineyards, grouped in large size wine map posters<\/a><\/strong> or in their World Wine Atlas<\/a><\/strong>. The occasion to discover the wide variety of Burgundy<\/strong> wines and of course find the best millesimes<\/strong><\/em>!<\/p>\n

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..while some days can freeze at dawn.<\/figcaption><\/figure>\n
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Some years are more flourishing than others..<\/figcaption><\/figure>\n

Thus, don’t forget that all of random vineyards<\/strong> face countless risks throughout the years, depending on climatic<\/strong> variations, varying from one year to another. Consequently, three parameters define the vintage<\/strong> notion, namely annual rainfall<\/strong>, sunshine<\/strong> and temperature<\/strong>. Therefore, some specific years develop very distinct personalities with different temperatures<\/strong>, vegetative cycles<\/strong> or even bad weather<\/strong>, de facto<\/em> governing the upcoming profile and personality of those wines<\/strong>. Thereafter, the millesimes<\/em><\/strong> correspond to the year of birth of the related wines <\/strong>and is logically almost always specified on the bottle labels<\/strong>.  <\/p>\n<\/div>\n

On top of that, the cultivation in a mono grape<\/strong> varietal may be, in the mean time, a force because the soil<\/strong> can express itself more purely, essentially through its grape variety<\/strong>, when it’s the most adapted to the local conditions. However it could also be a weakness due to the climatic<\/strong> variations, not possibly compensated by a second grape variety<\/strong> (photo credits: Yann de la Calle\/Jean Durup).<\/div>\n
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Then, the evolution of each vintage<\/strong> differs, from one period to another, in specific aspects, such as its color<\/strong>, its aromas<\/strong> and its structure<\/strong>. The older it gets, the more its intensity and clarity will decrease, while some aromas<\/strong> will reveal themselves like spices<\/strong>, dried fruits<\/strong> and roasting<\/strong>, while other ones would somehow remain. In another hand, a young red wine<\/strong>, born in a firm shape, may become more and more velvety with time. In parallel, a lively young white wine<\/strong> may as well become rounder<\/strong> over time.<\/div>\n<\/div>\n<\/div>\n
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First, let’s introduce some multiple major options of white wines… <\/strong><\/div>\n
\"\"\"\"Thus, a first category of white Burgundy<\/strong> wines are lively, light and fruity. They hold a golden crystalline<\/strong> color adorned with green reflections, including aromas<\/strong> that are generally expressed very early in time, especially on fruity<\/strong> and white<\/strong> flowered<\/strong> notes. These wines<\/strong> can be easily be paired with starters, salads and fishes.<\/div>\n
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For instance, this line may be illustrated by a M\u00e2con-Villages<\/strong> appellation of the year 2016, elaborated by the Domaine de la Jobeline<\/strong><\/a>, combining fruit and flexibility. For your information, this wine<\/strong> has a regional appellation with a complementary geographical name of Macon Verz\u00e9<\/strong>, which spans 60 hectares with Chardonnay<\/strong> and Gamay<\/strong>.<\/div>\n
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Another part of the white wines<\/strong> from Burgundy<\/strong>, are supple, intense and floral, with pale yellow<\/strong> nuances, sometimes turning into golden<\/strong> reflections. This could be found in the Village<\/strong> and Village Premier Cr\u00fb<\/strong> appellations of Pernand-Vergelesses<\/strong>, (on 150 hectares).. Composed of Pinot Noir<\/strong> and Chardonnay<\/strong> grape varieties, such as Les Combottes<\/strong> 2017, elaborated by the Domaine Rapet<\/strong><\/a>.<\/div>\n
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\"\"Then, we can find other firm, tight and mineral white wines<\/strong> in Burgundy<\/strong>, mainly distinguished by their shades of pale gold and green reflections<\/strong>. Essentially displaying generous citrus<\/strong> notes, with a bit of iodized<\/strong> notes, they are ideal for accompanying fine fish<\/strong>, oysters<\/strong> and any other type of seafood <\/strong>dishes.<\/div>\n
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These characteristics could be found, in particular, in the famous Chablis<\/strong> and Chablis Premier Cr\u00fb<\/strong> appellations. Those cover a large surface of Chardonnay<\/strong>, spread over more than 4000 hectares. An example given with a William Fevre<\/strong><\/a>‘s Chablis<\/strong>, straight from maybe the largest owner of Chablis<\/strong> grands crus<\/em>, with more than fifteen hectares cultivated. Its vast vineyard<\/strong> and its large range of grands terroirs<\/em><\/strong> are enhanced by a meticulous organization, from plowing<\/strong> the soil, manual harvesting<\/strong> at the optimum date and even regulation of yields<\/strong>. Adding to this, a specific work is operated in non-certified organic<\/strong> culture since 2006, passing by some biodynamics<\/strong> for the premiers<\/strong><\/em> and grands crus<\/strong><\/em>. With the exception of Petit Chablis<\/strong>, where the vinification<\/strong> and aging<\/strong> are skilfully divided for each vintage<\/strong> between barrels<\/strong> and stainless steel vats<\/strong> (photo credits: William F\u00e8vre).<\/div>\n
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\"\"Finally, the last but not least aspect of Burgundy<\/strong> white wines’ category, would be felt as ample<\/strong>, round<\/strong> and powerful<\/strong>, still with a couple of reflections<\/strong>, revealing a deep and complex nose<\/strong>. A mixture of softness<\/strong> and minerality<\/strong>, which would perfectly match with the finest and most elaborate dishes, such as lobster<\/strong>.<\/div>\n
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In this case, the Meursault<\/strong> appellations are a true prestige illustration of this style, marrying Chardonnay<\/strong> and Pinot Noir<\/strong> grape varieties, established on an exclusive production area of \u200b\u200balmost 400 hectares, including 100 precious hectares of Premier Cr\u00fb<\/strong>.<\/div>\n
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An elegant and delicate expression that you may find in the Meursault<\/strong> 2016, developed by Domaine Patrick Javillier<\/strong><\/a>, who favors a more classic approach for his wines<\/strong>, allowing them to evolve with grace and offering, after a few years in the cellar, a magnificent and typical expression of the Meursault<\/strong> terroirs<\/em> (photo credits: Domaine Patrick Javillier).<\/div>\n
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\"\"\"\"In parallel, you may also find your happiness into some beautiful red red wines… <\/strong><\/div>\n
Let’s move now towards Burgundy<\/strong> red wines<\/strong>, where different styles are also emerging. There, you would find fruity<\/strong> and above all, fine and elegant juices<\/strong>! Indeed, most of them usually wear shiny transparent ruby<\/strong> \u200b\u200bdresses, reserving many gourmet aromas<\/strong>, ideal for cold cuts or light meats (photo credits: Domaine de la Luolle).<\/div>\n<\/div>\n
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A style illustrated by the C\u00f4te Chalonnaise <\/strong>appellation, still extracted from a regional vineyard<\/strong> on more than 400 hectares of Pinot Noir<\/strong> and Chardonnay<\/strong>, like the Domaine de la Luolle<\/strong><\/a>. By the way, this house operates 8 ha in organic<\/strong> and biodynamic<\/strong> methods, along its multiple tasty red wines<\/strong> and pretty cr\u00e9mants<\/strong><\/em>.<\/div>\n<\/div>\n
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..into a white and blue core.<\/figcaption><\/figure>\n
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A focus on this notorious Pinot Noir<\/figcaption><\/figure>\n

In addition, there are other kinds of supple red wines<\/strong>, enriched with a brilliant and limpid ruby<\/strong> \u200b\u200brobe, to express aromas of red fruits<\/strong>, including plum<\/strong> and morello cherry<\/strong> flavors. This alloy offers a silky<\/strong> finish, that would allow you to accompany simmered<\/strong> dishes, including poultry.<\/p>\n<\/div>\n

This flexibility is notably revealed in the Month\u00e9lie<\/strong> appellation, located on an area of \u200b\u200b120 hectares, mainly employing the illustrious Pinot Noir<\/strong> and Chardonnay <\/strong>grape varieties. Moreover, this territory is undoubtedly the most photographed in Burgundy<\/strong>, offering one of the most beautiful points of view of this.<\/div>\n
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In this case, the Domaine Brigitte Berthelemot<\/strong><\/a> would be a good example. This wine house<\/strong> was founded in 2006 and now covers eight hectares and sixteen climates between Beaune<\/strong> and Santenay<\/strong>, even with a HVE<\/strong> (High Environmental Value) qualification since 2015.<\/div>\n
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..inside the floral cloyster.<\/figcaption><\/figure>\n
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In front of the castle..<\/figcaption><\/figure>\n

At last, the section of solid and tannic red wines<\/strong> is dressed in an intense garnet red<\/strong> color, full of wild black fruits<\/strong> aromas, eventually to marry with a gastronomic<\/strong> universe. The Mercurey<\/strong> appellation, spread over 600 hectares (150 hectares of premier cru), represents it well with its Chardonnay<\/strong> and Pinot Noir<\/strong> grape varieties.<\/p>\n<\/div>\n

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Filled with voluptuous liquorice<\/strong> and spicy<\/strong> notes, to combine with forest dishes, the prestigious Clos de Vougeot<\/strong>, a legendary Grand Cru<\/strong> appellation, would represent the best those assets. Spread through a limited parcel of 49 hectares, this historical site to visit is also famous for its Tastevin Fraternity<\/strong> (for more information, read our previous article<\/strong><\/a> about a Burgundy<\/strong> rally). <\/div>\n
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BIVB<\/strong><\/a> \/ 12 Boulevard Bretonni\u00e8re, 21204 Beaune (France) \/ Phone : 00 33 (0)3 80 25 04 80.<\/div>\n<\/div>\n
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…and the Louis Jadot<\/a>‘s skylight<\/figcaption><\/figure>\n
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…would make you kiss Bacchus?<\/figcaption><\/figure>\n

For example, many prestige wine houses<\/strong> opens its doors to those visitors, in the occasion of private visits, like the Maison Louis Jadot<\/strong><\/a>, although this Beaune<\/strong> domain normally hosts very few guests and only possible on booking. <\/p>\n<\/div>\n

Situated in a recent but stylish headquarters, the building dates from 1997 with multiple references to the logo of the house, a symbol of Bacchus<\/strong>, dating from the house birth in 1859, that additionally adorns the facade.<\/div>\n
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From where, the red wine vat room<\/strong> is directly accessible from the entrance hall, organized around a patio, from where start the tours. This experience is followed by the crossing into the prestigious cellar<\/strong>, where mature many liters of parcels. <\/div>\n
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until the massive steel barrels…<\/figcaption><\/figure>\n
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Straight from the barrel…<\/figcaption><\/figure>\n

Depending on their desires, the passing visitors would surely be amazed to have a deepened by a wine<\/strong> sampling at the end of the visit. Revealing the long history of this Burgundy<\/strong> winery, which exports most of its production to North-America<\/strong>, where it’s much appreciated and renowned. <\/p>\n

The Maison Louis Jadot<\/strong><\/a> was founded in 1859 and has been evolving, since then, both its own vineyards<\/strong> (on a surface of 250 hectares but with various plot sizes) and also buys grapes from other growers. It’s vine properties extend from Burgundy<\/strong> (including Beaujolais Crus<\/strong>), where it only produces Appellation d’Origine Contr\u00f4l\u00e9e<\/strong><\/a> (AOC) wines, through the M\u00e2connais<\/strong> region, with the Domaine Ferret<\/strong><\/a> in Fuiss\u00e9<\/strong> and until the Beaujolais<\/strong> region, within the Moulin \u00e0 Vent<\/strong><\/a> and also its Ch\u00e2teau des Jacques<\/strong><\/a>. <\/p>\n

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..in this private tasting session.<\/figcaption><\/figure>\n
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Luckily this 2018 millesime is here..<\/figcaption><\/figure>\n

Finally, since 1996, the Maison Louis Jadot<\/strong><\/a> launched a partnership with the Tonnellerie Vicard<\/strong><\/a> and created its own cooperage, baptized Tonnellerie <\/strong>Cadus<\/strong><\/a>, in order to produce French oak barrels crafted in the Burgundian<\/strong> tradition.<\/p>\n

At the occasion of the celebration of the Jadot<\/strong>\u2019s 150th anniversary, a special cuv\u00e9e<\/strong><\/em> was launched through a blend from several Premier Cru Climates<\/strong> within the Beaune<\/strong> appellation. A series initially inaugurated with the 2009 vintage<\/strong>, so successful that it has been followed-up in special years such as 2012, 2015 and now the dedicated release of 2018. This collector<\/strong> bottle offers a very smooth and silky texture<\/strong>, through a set of crunchy red berry<\/strong> notes on a light vanilla<\/strong>, in the background. <\/p>\n

Maison Louis Jadot<\/strong><\/a>, 62 Route de Savigny, 21200 Beaune (France) \/ Phone: 00 33 (0)3 80 22 10 57<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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\"\"Otherwise, why don’t you get tempted by the delicious creations of Jacques Bavard<\/strong><\/a>? This former Parisian<\/strong> restaurateur, displaying his own vision of Burgundy<\/strong> gastronomy, among a wine<\/strong> selection, coming straight from historic estates and personal discoveries. After a deep reflexion in this inspiring cellar, Jacques Bavard<\/strong> decided to lead the second part of his life coming back to his own roots in Puligny<\/strong>; where we acquired the family domain in 2003 (photo credits: Jacques Bavard).<\/p>\n

Establishing his first vintage in 2005, this wine<\/strong> adventurer decided to transmit his heritage of excellence, supporting a selection of grapes<\/strong>, that are vinified and aged in the ancestral cellars.<\/p>\n

Briefly, their daily hard work relies from March with plot monitoring<\/strong> and then follows the vegetative development every three weeks on average. As a passionate winegrower<\/strong> involved in his estate, Jacques Bavard<\/strong> prefers harvests enhancing freshness and minerality for the white<\/strong> grapes, along optimum maturity (without random excess) for the red<\/strong> ones, in order to preserve the inner structure. Adding to this, their plots<\/strong> are not assembled, and their purchases are limited to a maximum of 10 pieces.<\/p>\n

ngg_shortcode_2_placeholder\"\"As far as we know, a great care is taken at all times of the harvest<\/strong>, while a cautious sorting in the vineyard<\/strong> and upon receipt in these vaulted cellars<\/strong>, to ensure an irreproachable sanitary quality.<\/p>\n

For your information, the white<\/strong> grains are matured in 350l barrels<\/strong> for the most part, 12 months fully made in wood<\/strong> along a real blending, extending from 4 to 6 months in stainless steel vats<\/strong>, in order to give to wine<\/strong> its full expression. The result is an aromatic<\/strong> structure spread through their wines<\/strong>, a cold maceration<\/strong> for 10 to 12 days, pouring into same proportion of new barrels<\/strong> as for the white<\/strong> grapes.<\/p>\n

Nonetheless, their wines<\/strong> are fined to allow them to reveal their full aromatic<\/strong> potential, and a very light filtration<\/strong> is applied if necessary, in order to avoid any tasting<\/strong> drifts relating to the presence of proteins<\/strong>. Their wines<\/strong> are bottled under Aligal<\/strong>, a neutral typed gas<\/strong>, and a great care<\/strong> was brought on a top quality cork<\/strong>.<\/p>\n<\/div>\n

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By the way, each wine<\/strong> has its own characteristics, resulting from the unique elements<\/strong> that form the terroir<\/strong><\/em> of each plot, such as the clay-limestone<\/strong> soil of Puligny-Montrachet<\/strong> which provides to white<\/strong> wines a mineral and an elegant texture<\/strong> which has made their reputation.<\/p>\n

Don’t miss that their wines, from the Chardonnay<\/strong> grape variety, result from moderate yields, with a slow and long fermentation<\/strong>, with a delicate nose of white flowers<\/strong> that reveal as really powerful, responding to one of the most beautiful Chardonnay <\/strong>expressions.<\/p>\n

ngg_shortcode_3_placeholder\"\"Without forgetting that the Pinot Noir<\/strong> selection is aged in the genuine Burgundian<\/strong> tradition in oak barrels<\/strong>, presents a bright ruby<\/strong> color, strong of fine tannins<\/strong>, aromas of small red fruits<\/strong>, and black<\/strong> cherries<\/strong>.<\/p>\n<\/div>\n

Following our advice, have a look into their Saint Romain<\/strong> range, straight from the village, anchored in a cool climate<\/strong> full of rocky<\/strong> soils in the Hauts-Jarrons<\/strong>. Thus, this terroir<\/strong><\/em> borders the end of the Pinot Noir<\/strong> coast and the beginning of the Chardonnay<\/strong> sanctuary, fulfilling a wine<\/strong> embodied with the typical notes of minerality<\/strong> and able to balance between citrus<\/strong>, pink grapefruit<\/strong> and exotic<\/strong> fruity notes at the same time. It’s undoubtedly a very typical Burgundy<\/strong> nectar<\/em>, revealing a rich and precise aromatic<\/strong> approach on the quince<\/strong> which definitively develops intensely in your palate.<\/div>\n
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Domaine Jacques Bavard<\/strong><\/a> \/ 18 Grande Rue, 21190 Puligny-Montrachet (France) \/ Phone : 00 33 (0)3 80 21 33 06. More information on the official website<\/strong><\/a>.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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\"\"\"\"Then, when it comes to Chablis<\/strong>, think about the selection of the Jean Durup<\/strong><\/a> family. This long generation of winemakers<\/strong> have been following from father to son, operating vines in Chablis<\/strong> since 1560. For instance, from a heritage of 2 hectares of vines <\/strong>until the actual 170 hectares, Jean Durup<\/strong> reconstituted the vineyard<\/strong> around the Ch\u00e2teau de Maligny<\/strong>, where his ancestor Paul Gally<\/strong> stayed in the 19th century.<\/p>\n

Nowadays, the properties of the Durup<\/strong> family own one of the highest proportion of well-exposed vines <\/strong>in Burgundy<\/strong>, enriched with a stony soil<\/strong> and very steep slopes<\/strong>, guaranteeing an exceptional quality of the wines<\/strong>. Furthermore, their production covers the Petit Chablis<\/strong>, Chablis<\/strong> and various Chablis 1er Cru<\/strong> appellations, located on the steepest terroirs <\/strong><\/em>with the poorest soils, increasing its quality factor.<\/p>\n

ngg_shortcode_4_placeholder\"\"\"\"Moreover, the vinifications<\/strong> are carried out in the purest tradition of the surrounding terroir<\/em><\/strong>, so to say in vats<\/strong>, in order to preserve the natural aromas<\/strong> of these wines<\/strong>, full of Chardonnay<\/strong>, which is the only grape<\/strong> variety authorized to produce Chablis<\/strong>.<\/p>\n

Concretely, let’s get into the Chablis<\/strong> 1er cru Fourchaume<\/strong> 2018, anchored in L’Eglanti\u00e8re<\/strong> domain, strong with a vinification<\/strong> combining technical innovations<\/strong> and respect the secular tradition<\/strong>, still in vats<\/strong> regarding the Chablis<\/strong> tradition. Thus, the main part of this appellation<\/strong> is concentrated in the town of Maligny<\/strong>, located in famous localities of Ardillier<\/strong>, Grande C\u00f4te<\/strong>, Bois S\u00e9guin<\/strong> and L’Homme Mort <\/strong>(photo credits: Yann de la Calle\/Jean Durup).<\/p>\n

ngg_shortcode_5_placeholder\"\"In fact, these vineyards<\/strong> hold mainly with a western orientation, while some other plots<\/strong> face the southern side and are generally located in small valleys<\/strong>, whose microclimate<\/strong> favors a certain concentration and richness.<\/p>\n

The result is a round and supple wine<\/strong>, with a good structure typical of the Chablis Premiers Crus<\/strong>, thanks a sweet hawthorn<\/strong> fragrance, followed by a hint of lemon<\/strong>, before a round <\/strong>and flexible<\/strong> personality in your palate<\/strong>. In fact, this wine<\/strong> would easily gain by aging a few years to express itself, at its real value and let you feel its inner acidity<\/strong>. Last but not least, like other white wines<\/strong>, this Chablis 1er Cru<\/strong> wonderfully matches with fine fish<\/strong> dishes.<\/p>\n<\/div>\n<\/div>\n

More information on the official website<\/strong><\/a> and the online store<\/a><\/strong> of Vignobles & Signatures<\/strong><\/a>.<\/div>\n
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…until your wine tasting glass!<\/figcaption><\/figure>\n
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From the Coll\u00e9giale Notre Dame..<\/figcaption><\/figure>\n

A good material to start your training at the \u00c9cole des Vins<\/strong><\/a> of Beaune<\/strong>, as one of those promotion organs for the cause of those Vins de Bourgogne<\/strong><\/a>. Created in 1974 in the heart of the vineyard, this new age<\/em> school, is registered as an official training center and also by Atout France<\/strong> as travel operator. Thus, it proposes a dozen of different formulas, from 2 to 5 days, flexible according to your centers of interest, time and financial resources. Along these, various oenological<\/strong> journeys and tailor-made courses are also offered in many languages \u200b\u200bfor groups (photo credits: Alex Plato).<\/p>\n<\/div>\n

The future (or current) students, whatever their backgrounds, professional or not, are more than welcome for initiation or tuition programs<\/strong>. <\/div>\n
Those classes cover plenty of different topics, inherent to the knowledge and experience regarding Burgundy<\/strong> wine<\/strong> thematics and its surroundings. <\/div>\n
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\"\"\"\"The programs<\/strong> are fully illustrated by interactive or blind tastings, of Burgundy<\/strong> wines<\/strong>, straight from the prestige cellars of the BIVB<\/strong>. This huge and precious wine reserve is a real treasure, supplied by the selected contributions of the local wineries. Then, you would have an experience of the best Burgundy<\/strong> wine<\/strong> bottles to complete the theory given by oenologist<\/strong> experts, in 2 high-tech amphitheater classrooms. <\/div>\n
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You have to know that any random wine<\/strong> sampling may be marked at each technical stage: in the vineyard<\/strong>, in the winery<\/strong> and in the cellar<\/strong>. So that certain parameters may emerge such as tannins<\/strong> or, conversely, dissolved oxygen, more prone to headaches (photo credits: BIVB). <\/div>\n<\/div>\n
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..until the beautiful chais<\/em> of Maison Albert Bichot<\/a>.<\/figcaption><\/figure>\n
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From private sessions at Louis Jadot..<\/figcaption><\/figure>\n

During your tuition<\/strong>, visits of local wineries<\/strong> are also possible, where you would admire behind the scenes… and then better understand the work achieved in and around, by winemakers<\/strong>. This sightseeing may also be extended in the grapevines<\/strong> and in many other typical<\/strong> sites, dedicated to this so coveted regional exchequer<\/strong> (photo credits: Alex Plato).  <\/p>\n

You may witness on the spot that the winemaker<\/strong>‘s touch plays a lot naturally in the development of his product and thus, his brand image. This results varies regarding the choice of vine<\/strong> plots, grape<\/strong> varieties, organic cultivation<\/strong>, plus the selection of the proper harvest<\/strong> date or the planting density. And the more in compliance with regulations and as well an authentic collective tradition<\/strong>.<\/p>\n

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You would learn that many decisions in the winemaker<\/strong>‘s strategy have also a lot to do regarding the evolution of their juice<\/strong>, in line with the style of the breeder<\/strong>. This character would eventually choose different parameters<\/strong> when deciding the different ages and origins of the related barrels<\/strong> or stainless steel tanks<\/strong>, as well as their aging time. Indeed, mastering techniques is essential, in order to avoid losing anything of the potential offered by Mother Nature<\/strong>. <\/div>\n
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The tuition programs may last from a couple of hours to a many days workshop. In the initiation ones, you would learn, first of all, the basics about the cartography of the different families of Burgundy<\/strong> wines.<\/div>\n
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..and this 1er cru!<\/figcaption><\/figure>\n
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Follow the news of the Com\u00e9die du Vin<\/strong>!<\/figcaption><\/figure>\n

Another strong part of the tuition, how to pair your meal with wine… Always a long dilemma! <\/strong><\/p>\n

The food and wine pairing<\/strong> basic notions are also mentioned throughout a workshop<\/strong> around classic dishes such as foie gras, which the usual codes of service may be broken, thanks to a sweet wine<\/strong>. For instance, this session may be settled in the Com\u00e9die du Vin<\/a><\/strong>, still in Beaune<\/strong>. This former municipal Casino<\/strong>, hosts now many events around winery<\/strong> thematics (photo credits: Alex Plato).<\/p>\n<\/div>\n

For example, here is a white wine, a Chassagne-Montrachet<\/strong> Premier Cr\u00fb<\/strong>, aged 12 months in barrels and without racking by the Domaine Bachey-Legros<\/strong><\/a>. On the other hand, another option was offered with the red Gevrey-Chambertin<\/strong> wine, entirely composed of pinot noir (photo credits: SamediVin<\/a>).<\/div>\n
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\"\"\"\"Then, to match with an other classics, either a marinated or smoked salmon<\/strong>, why not a Chablis Premier Cr\u00fb<\/strong> ? This time, this Chardonnay<\/strong> developed by the Domaine Besson<\/strong><\/a>, for 18 months, in stainless steel tanks<\/strong>.<\/p>\n<\/div>\n

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This aerial wine contrasts with the Puligny-Montrachet Premier Cr\u00fb<\/strong><\/a> 2016, from the prestigious Domaine Louis Latour<\/strong><\/a>, fermented in oak barrels, for 8 to 10 months. For your information, the origins of Maison Latour<\/strong> in Burgundy<\/strong> date back to 1787, more precisely in Aloxe-Corton<\/strong> and then subsequently built up an estate of 50 hectares in total. In the village of Aloxe-Corton<\/strong>, this juicy<\/strong> family also owns the Ch\u00e2teau<\/strong> and the Corton Grancey<\/strong> winery. Dating from 1834, this winery<\/strong> was at the time the only building of this type built for wine<\/strong> purpose.In 1997, year of celebration of its bicentenary, the Louis Latour<\/strong> house was admitted into the very closed circle of the Henokians<\/strong>. This club<\/strong> brings together companies from all continents, which have been family-owned for 200 years or more and still bear the name of their founder.<\/p>\n

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…and a Cr\u00e9mant with the macaron!<\/figcaption><\/figure>\n
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Naturally, red wine for roast-beef…<\/figcaption><\/figure>\n

Here, another scenario<\/strong> offered by an ox and its vegetables, typically served in Burgundy<\/strong> restaurants.<\/p>\n<\/div>\n

The BIVB <\/strong>prestige cellar<\/strong><\/a> thus offered two red wines. The first is a light organic Pinot Noir Bourgogne \u00c9pineuil Santenay Premier Cr\u00fb<\/strong> wine, produced by the Domaine Dominique Gruhier<\/strong><\/a>, installed since 1990 in the Petit Quincy Abbey<\/strong>.<\/div>\n
A real concentrate of naturalness, and its ingredients sometimes flowery and sometimes rustic.<\/div>\n
The second, a Santenay Premier Cr\u00fb<\/strong>, from the bicentennial Maison Prosper Maufoux<\/strong><\/a>, a Pinot Noir<\/strong> matured in oak barrels<\/strong> between 14 and 16 months for a very fluid rendering.<\/div>\n
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A last rehearsal with a product not mentioned before, the Cr\u00e9mant de Bourgogne<\/strong>… Its production has doubled in 10 years, going from 6% to 12% of total production in Burgundy<\/strong>. A good reason to pay attention to this sparkling wine<\/strong>! <\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Ecole des Vins de Bourgogne <\/strong>\/ 6 Rue du 16\u00e9me Chasseurs, 21200 Beaune (France) \/ Phone: 00 33 (0)3 80 26 35 10. For more information about the formations and the next programs, feel free to have a visit on the official website<\/strong><\/a>.<\/div>\n<\/div>\n<\/div>\n
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By the way, for getting more geographical information about those Burgundian<\/strong> vineyards<\/strong>, and more broadly other French<\/strong> appellations, or even practical tips on how to select and pair a wine<\/strong> with your diner, La Carte des Vins s’il vous pla\u00eet<\/strong><\/a> is made for you. This french start-up<\/strong><\/a> proposes a collection of guides, posters and tasting aids about the vineyards of the world.<\/p>\n