by Paige Donner
Just the mention of Burgundy wines gets most wine lovers’ taste buds salivating and their minds conjuring up those exquisite moments when they’ve tasted these delightful wines.
Burgundy wines are most certainly beloved around the world but the complexity of the region, a self-described mosaic of patchwork “climats” or micro-terroirs, can leave even the most devoted connoisseur feeling a bit, well, swallowed up.
Thank goodness then for the willingness of the region’s wine board, and its affiliate Ecole des Vins de Bourgogne (wine school), to educate those who express a sincere interest in learning more about these wines and the often painstaking effort that goes into making them what they are.
This most recent Atelier hosted by the Burgundy Wine School had a focus on Burgundy wine and food pairings. Participating with a group of mostly French wine trade connoisseurs it was fascinating to see the diversity…
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