Aaron A. Wallace

Burgundy was my first love in the world of wine. I really liked the crisp clean citrus and green apple flavors of great steely inexpensive French Chardonnay. In this video I give a very basic overview of the way Burgundy is organized with regional appellations, village appellations, and single vineyards that have been declared premier and grand cru. I also talk about how the various winemakers and negociants have house styles that are apparent throughout the various levels of wine that the merchant produces. These videos where I start to discuss the various regions of famous wine producing countries really show the limitations of the very short youtube videos, to really explain a village in burgundy it will take many minutes just to list all of the various vineyards that have premier and grand cru status let alone to describe why they were elevated to that status.

In this video I talk about Red Burgundy for cooking. Often people are looking at (older) recipes that call for red burgundy in the ingredients, and then when I show them the red burgundy in the store the sticker shock is palpable. If the customer never asks for help they often end up buying a bottle of Carlo Rossi Burgundy which is about as far away from Pinot Noir as you can get in the wine shop. This video tries to help explain what red burgundy means and your options for finding a suitable wine for cooking.