Flavor: Savory – Umami

Flavor: Savory – Umami

by | Apr 7, 2023 | Flavor

Savory or umami is the fifth basic taste that was identified by Japanese chemist Kikunae Ikeda in 1908. Unlike the other four basic tastes – sweet, salty, sour, and bitter – umami is not easy to describe. It is a complex, rich, and satisfying taste that is often referred to as the “meaty” or “brothy” flavor.

What is Umami?

The word umami comes from the Japanese word for deliciousness or “pleasant savory taste,” and it is often described as a meaty taste. It is a flavor that is commonly found in foods such as beef, pork, chicken, fish, mushrooms, and soy sauce. The taste is created by the presence of glutamic acid and ribonucleotides, which are naturally occurring substances found in many foods.

The discovery of umami was a breakthrough in the world of flavor, as it helped to explain why certain foods are so satisfying and delicious. The taste is often described as a mouthwatering sensation, with a long-lasting and satisfying aftertaste.

Perceiving Savoriness

Umami, also known as savoriness, is a taste sensation that can be perceived on the tongue. The perception of umami is the result of specific receptors on the tongue that are sensitive to the presence of glutamic acid and ribonucleotides, which are naturally occurring substances found in many foods.

The perception of umami can vary depending on the individual, as some people may be more sensitive to the taste than others. Additionally, the intensity of the umami flavor can be affected by factors such as the cooking method, the quality of the ingredients, and the seasoning used.

Foods with Umami Flavor

As mentioned, umami flavor is found in many foods, including:

  1. Meat: Beef, pork, chicken, and other meats have a natural umami flavor that is enhanced when they are cooked or roasted.
  2. Fish: Many types of fish, such as tuna, mackerel, and salmon, have a rich, savory flavor.
  3. Mushrooms: Shiitake, portobello, and other mushrooms are known for their meaty, umami flavor.
  4. Soy Sauce: Soy sauce is a common ingredient in many Asian dishes, and it is rich in umami flavor.
  5. Parmesan Cheese: Parmesan cheese has a distinct, savory taste that is often described as umami.
  6. Tomatoes: Tomatoes have a rich, meaty flavor that is enhanced when they are cooked.

Umami for Plant-Based Diets

Vegetarian or Plant-Based but still want that cheesy flavor? Yeast extract products are created much the same way as MLF (malolactic fermentation) in Chardonnay. During fermentation, there are leftover dead yeast cells. They are heated to produce a yeast extract that has umami richness that can be sprinkled over all types of foods. I personally add Nutritional Yeast to many foods to heighten the flavor profile.

The Brits use Marmite (a byproduct of brewing beer) and the Aussies love their Vegemite (a byproduct of brewer’s yeast) to spread on toast. Kenji Alt-Lopez taught me to keep a little Marmite in my cupboard to enhance stocks and other meaty sauces.

Pairing Wine with Savory/Umami Foods

Pairing umami flavors with wine can be a challenge, as umami-rich foods can often overpower the delicate flavors of many wines. However, with a few guidelines in mind, it is possible to create a harmonious pairing that complements both the wine and the food.

Here are some tips for pairing umami flavors with wine:

  1. Look for wines with high acidity: Umami-rich foods can often leave a lingering, savory taste on the palate, which can be balanced by wines with high acidity. Wines such as Sauvignon Blanc, Pinot Grigio, and Chablis can be a good choice as they have high acidity levels that can cut through the richness of umami flavors.
  2. Choose light-bodied red wines: If you prefer red wine, choose light-bodied reds such as Pinot Noir or Gamay. These wines have a light, fruity flavor that can complement the savory taste of umami without overpowering it.
  3. Consider sparkling wine: Sparkling wines such as Champagne or Prosecco can be a good pairing for umami-rich foods. The effervescence of the wine can help cleanse the palate between bites, while the acidity can balance the richness of the food.
  4. Experiment with different styles of wine: Umami flavors can be found in a variety of foods, so it’s important to experiment with different styles of wine to find the best pairing. For example, a full-bodied red wine such as Cabernet Sauvignon may pair well with a grilled steak, while a dry white wine such as Riesling may be a good match for sushi or sashimi.
  5. Consider the sauce or seasoning: The sauce or seasoning used in a dish can also impact the wine pairing. For example, a tomato-based sauce can pair well with a Chianti, while a soy sauce-based dish may be better paired with a Pinot Noir.

Overall, pairing umami flavors with wine can be challenging, but by considering the acidity, body, and flavor profile of different wines, it is possible to create a pairing that complements both the wine and the food.

How to Enhance Umami Flavor

Cooking Methods

The cooking method chosen can have a significant impact on the perception of umami flavor in food. Here are some ways that different cooking methods can enhance the umami flavor:

  1. Grilling and Roasting: Grilling and roasting meats and vegetables can enhance the umami flavor by caramelizing the natural sugars in the food. This can create a rich, savory taste that is often associated with umami.
  2. Braising: Braising meats and vegetables in a liquid can create a rich broth that is full of umami flavor. The slow cooking process allows the flavors to develop and intensify over time, resulting in a dish that is deeply satisfying.
  3. Fermentation: Fermented foods such as soy sauce, miso, and kimchi are rich in umami flavor. The fermentation process creates glutamic acid and other compounds that contribute to the savory taste.
  4. Aging: Aging meats and cheeses can enhance the umami flavor by breaking down proteins and creating new compounds that contribute to the rich, savory taste.
  5. Simmering: Simmering broths and stocks can extract the umami-rich flavors from meat, bones, and vegetables. This can create a deeply satisfying base for soups, stews, and sauces.

umami - parmesan on pizza

Ingredients

If you want to enhance the umami flavor in your dishes, there are several ingredients you can use. Here are some of the most common:

  1. MSG: Monosodium glutamate (MSG) is a flavor enhancer that is often used in Asian cooking. It is a salt that contains glutamic acid, which enhances the umami flavor in foods.
  2. Soy Sauce: Soy sauce is a rich source of umami flavor and is commonly used in Asian dishes.
  3. Miso: Miso is a fermented soybean paste that is used in Japanese cooking to add a rich, savory flavor.
  4. Anchovies: Anchovies are often used in Italian cooking to add a rich, savory flavor to dishes.
  5. Parmesan Cheese: Parmesan cheese is a rich source of umami flavor and can be added to many dishes, including pasta, soups, and salads.

Conclusion

Umami is a complex and satisfying flavor that adds depth and richness to many dishes. It is a taste that is often associated with meaty or savory flavors and is found in many foods, including meat, fish, mushrooms, and soy sauce. By understanding how to enhance umami flavor, you can take your cooking to the next level and create dishes that are truly delicious and satisfying.

Leave a Comment

Got a favorite umami flavor you’d like to tell us about? Grilled meats, South Asian flavors or even anchovies? Love your garlic leeks and shallots? Can’t live without your Miso or your morning tea? Please leave a comment below about your love affair (or not!) with Umami.

Looking for Luxurious? You’ll Adore Classic Brie with its Plump, Buttery Flavor

Looking for Luxurious? You’ll Adore Classic Brie with its Plump, Buttery Flavor

by | Apr 6, 2023 | Cheese Tastings

Brie is easily identifiable by its soft, feathery rind that characterizes Brie-type cheeses. In fact, Brie is not simply a cheese, but a Gateway into a myriad of other soft-ripened cheeses with a rind created from mold.

When I was making soft-ripened cheeses, I was using Penicilium candidum (mold) or Geotrichum candidum (yeast) to make my bries and camemberts.

History/Origin of Brie

Brie cheese is a soft-ripened cheese that originated in the Brie region of France, which is located just east of Paris. The cheese has been made in this region for centuries and was originally made with raw milk from cows that grazed on the lush pastures of the area.

It is believed that Brie cheese was first created during the Middle Ages, although the exact origins are not known. It is thought that the cheese was initially made for French royalty and nobility, and it quickly became a popular cheese throughout the country.

In the 19th century, Brie cheese started to gain popularity outside of France. The cheese was exported to England and other parts of Europe, where it was well received. In the 20th century, Brie cheese became even more popular worldwide, and it is now a common cheese that is enjoyed in many parts of the world.

Today, Brie cheese is still made in the Brie region of France, as well as in other parts of the country and in other parts of the world. The cheese is typically made with pasteurized milk, although some artisanal cheesemakers still use raw milk. Brie cheese is known for its creamy texture and mild, buttery flavor, and it is often enjoyed with crackers or bread and paired with wine.

Characteristics

  • Brie cheese is a soft-ripened cheese with a white rind and a creamy, pale interior.
  • The cheese is typically made from cow’s milk, although some artisanal varieties may be made with goat’s or sheep’s milk.
  • Brie cheese has a mild, buttery flavor with notes of earthiness and a slight tanginess.
  • The cheese has a soft, spreadable texture when ripe, but it can be firmer closer to the rind.

Tasting tips:

  • Brie cheese should be served at room temperature to bring out its full flavor and aroma.
  • To taste Brie cheese, cut a small piece and let it sit on your tongue for a few seconds to allow the flavors to develop.
  • For a more intense flavor, look for Brie cheese that is aged for a longer period of time.
  • When tasting Brie cheese, pay attention to the texture as well as the flavor, as the texture can vary from creamy to slightly crumbly depending on the ripeness of the cheese.

brie with fig and blueberries and a glass of rose

Wine Pairing

Brie cheese pairs well with a variety of wines, but here are some classic pairing suggestions:

  1. Champagne or Sparkling Wine: Brie’s mild and creamy flavor goes very well with the effervescence of Champagne or sparkling wine. The acidity of the wine also helps to cut through the richness of the cheese.
  2. Chardonnay: A lightly oaked Chardonnay pairs well with Brie because it has enough body to stand up to the creamy texture of the cheese, but not too much that it overpowers the delicate flavor.
  3. Pinot Noir: The light-bodied and fruity flavors of Pinot Noir complement the earthy and nutty undertones of Brie cheese. This pairing is particularly good when the Brie is served with fresh fruit.
  4. Sauvignon Blanc: The crisp acidity and bright citrus notes of Sauvignon Blanc make it a great match for the buttery texture and tangy flavor of Brie cheese.
  5. Beaujolais: The light and fruity red wine from the Beaujolais region of France is a classic pairing with Brie. The wine’s fruitiness and low tannins work well with the cheese’s creaminess.
  6. Sauternes: This sweet wine from Bordeaux, France pairs well with Brie because it provides a nice contrast to the cheese’s richness. The wine’s honeyed notes also complement the cheese’s nutty and earthy flavors.

Remember, these are just suggestions and ultimately, the best pairing is what you enjoy the most!

Food Pairing

Brie cheese pairs well with a variety of foods, here are some classic and delicious pairing suggestions:

  1. Fresh Fruit: Brie cheese pairs particularly well with fresh fruits such as apples, pears, and grapes. The sweet and juicy flavors of the fruit balance out the rich, creamy flavor of the cheese.
  2. Nuts: Brie cheese pairs well with a variety of nuts such as almonds, walnuts, and hazelnuts. The nutty flavor of the nuts complements the cheese’s earthy undertones.
  3. Crackers and Bread: Brie cheese is often served with crackers or slices of baguette bread. The crisp texture of the crackers and bread provides a nice contrast to the soft, creamy texture of the cheese.
  4. Charcuterie: Brie cheese pairs well with cured meats such as prosciutto or salami. The saltiness of the meats helps to balance the richness of the cheese.
  5. Honey: The sweetness of honey complements the mild, buttery flavor of Brie cheese. Drizzle a little honey on top of the cheese and serve it with crackers or fresh fruit for a delicious pairing.
  6. Vegetables: Brie cheese pairs well with roasted vegetables such as mushrooms or asparagus. The earthy flavors of the vegetables complement the cheese’s nutty undertones.

Remember, these are just suggestions and ultimately, the best pairing is what you enjoy the most!

What to Look for When Buying Brie

Color – avoid rinds that have turned color. It’s OK if the white isn’t perfect but avoid brown or red. Also avoid a rind that appears cracked or sticky.

Aroma – Brie has a strong aroma for sure, but avoid ammonia (smells like cat pee).

Flavor – Again, avoid ammonia.

Cutting and Serving Brie

Brie is traditionally cut into wedges, as how you would slice a pie. You can cut out a single wedge (like the photos above). You can also opt to cut a fourth of the wheel or a half. Keep the larger piece in tact and portion the smaller piece – or simply let the brie ooze out. The oozing happens easily when heated.

Storage and Shelf Life

The goal is to enjoy our cheese (wine, food, etc) when it is at the peak of Flavor. Cheese is a living thing and so it has a lifespan.

Wrap your brie wheel in parchment paper and then place in a zippered bag with the air removed.

Brie that has been cut will stay fresh for about seven (7) days. If little spots of color appear on the cut portion of the cheese, you can easily scrape or cut away those bits.

What’s YOUR Favorite Chardonnay? There Really Is Something for Everyone

What’s YOUR Favorite Chardonnay? There Really Is Something for Everyone

by | Apr 5, 2023 | Chardonnay, Varietals

Chardonnay is a popular white wine varietal that is widely grown around the world. It is known for its versatility, ranging from crisp and refreshing to rich and full-bodied, as well as its ability to showcase terroir and winemaking techniques. Here is an overview of the Chardonnay wine varietal, including its origin/history, characteristic aromas, acidity level, tannin level, and typical alcohol level.

Glass of golden Chardonnay sitting in front of Chardonnay leaves and behind a Chardonnay grape bunch. 

History:

Chardonnay is believed to have originated in the Burgundy region of France, where it has been grown for centuries. The varietal was first documented in the village of Chardonnay in the 16th century, and it quickly spread throughout the region and beyond. Today, Chardonnay is grown in many countries around the world, including the United States, Australia, Italy, and South Africa.

Characteristics:

Depending on the region and winemaking style, Chardonnay can exhibit a wide range of aromas, including: citrus, apple, pear, peach, tropical fruit, vanilla, butter, and oak. These aromas can be influenced by factors such as climate, soil, grape ripeness, and oak treatment.

Acidity Level:

Chardonnay is typically a medium to high acidity wine, which helps to balance out the rich flavors and textures often associated with the varietal. However, the acidity level can vary depending on the winemaking style and region. For example, Chardonnays from cool climate regions like Chablis in Burgundy tend to be more acidic, while those from warmer regions like California can have lower acidity levels.

Tannin Level:

Chardonnay is a white wine varietal and does not contain any tannins, which are found in red wines. However, some Chardonnays may have a slight tannic structure from extended skin contact during fermentation or barrel aging.

Typical Alcohol Level:

Chardonnay typically has an alcohol level ranging from 12% to 14.5%, depending on the region and winemaking style. Chardonnays from cooler climate regions tend to have lower alcohol levels, while those from warmer regions can have higher alcohol levels.

Wine Styles

Did you know there are crisp and mineral-ly Chardonnays similar in flavor to a Sauvignon Blanc but with more body and richness?

]Several bottles of CHardonnay from Old and New WOrld sources. Center of image is glass of white wine surrounded by green grapes. 

Chardonnay is one of the most widely planted grape varieties in the world and produces a variety of white wine styles, ranging from crisp and refreshing to rich and full-bodied. It is grown in many countries and is a popular choice for winemakers due to its versatility and adaptability to different climates and soils.

Some of the flavors this versatile grape variety exhibits include:

  1. Buttery: Describes Chardonnays that undergo malolactic fermentation, giving them a creamy texture reminiscent of butter.
  2. Oaky: Refers to wines aged in oak barrels, imparting flavors of vanilla, caramel, and sometimes toast or spice.
  3. Crisp: Characterized by high acidity and a refreshing, zesty quality, often found in Chardonnays from cooler climates.
  4. Fruity: Highlights the wine’s fruit-forward aromas and flavors, which can range from citrus and apple to tropical fruits like pineapple and mango.
  5. Mineral: Describes Chardonnays with earthy or flinty undertones, often associated with wines grown in limestone or chalk soils.
  6. Full-bodied: Indicates wines with a rich and weighty mouthfeel, often accompanied by flavors of ripe orchard fruits and a long, lingering finish.
  7. Unoaked: Refers to Chardonnays that are fermented and aged in stainless steel or neutral containers, allowing the pure fruit flavors to shine without the influence of oak.
  8. Toasty: Describes wines with subtle notes of toasted bread or pastry crust, a result of aging in oak barrels or contact with oak alternatives.
  9. Balanced: Indicates a harmonious interplay of fruit, acidity, oak, and other elements, resulting in a well-rounded and enjoyable wine.
  10. Complex: Refers to wines with multiple layers of aromas and flavors, often evolving in the glass and revealing new nuances with each sip.

Chardonnays to Know

Here is an overview of the Chardonnay grape variety. Some of the most well-known examples include:

  • Chablis: A crisp and refreshing style of Chardonnay produced in the Chablis region of Burgundy, France.
  • White Burgundy: A rich and full-bodied style of Chardonnay produced in other parts of Burgundy, France, often aged in oak barrels.

  • Blanc de Blancs: If you’re a fan of elegant and crisp Champagne, Blanc de Blancs is your go-to style. This term, which means “white from whites,” refers to sparkling wine made exclusively from Chardonnay grapes. Chardonnay shines in this style, showcasing its vibrant acidity, citrus notes, and delicate floral aromas. Blanc de Blancs Champagnes are often associated with finesse, purity, and a refreshing mineral character.

  • California Chardonnay: A popular style of Chardonnay from California, often known for its ripe fruit flavors and oaky notes.

  • Australian Chardonnay: Known for its tropical fruit flavors and oak influence, Australian Chardonnay is a popular export.

Top 10 Producing Wine Regions:

Chardonnay is grown in many countries around the world, but some regions are particularly well-known for their Chardonnay production. Here are the top 10 producing wine regions, based on data from the International Organisation of Vine and Wine (OIV):

  1. France: France is the largest producer of Chardonnay, with over 44,000 hectares of vineyards dedicated to the grape variety. The majority of French Chardonnay is grown in the Burgundy region, with smaller plantings in Champagne, the Loire Valley, and other regions.
  2. United States: California is the largest Chardonnay producing state in the US, with over 40,000 acres of Chardonnay vineyards. Other states with significant Chardonnay plantings include Washington, Oregon, and New York.
  3. Australia: Australia is the third-largest Chardonnay producing country in the world, with over 23,000 hectares of vineyards. The majority of Australian Chardonnay is grown in South Australia and Western Australia.
  4. Italy: Italy has over 11,000 hectares of Chardonnay vineyards, with the majority of production coming from the Lombardy and Friuli-Venezia Giulia regions.
  5. Spain: Spain has over 7,000 hectares of Chardonnay vineyards, with the majority of production coming from the Catalonia region.
  6. South Africa: South Africa has over 7,000 hectares of Chardonnay vineyards, with the majority of production coming from the Western Cape region.
  7. Chile: Chile has over 6,000 hectares of Chardonnay vineyards, with the majority of production coming from the Casablanca and Limari Valleys.
  8. Argentina: Argentina has over 5,000 hectares of Chardonnay vineyards, with the majority of production coming from the Mendoza region.
  9. Germany: Germany has over 4,000 hectares of Chardonnay vineyards, with the majority of production coming from the Rheinhessen and Pfalz regions.
  10. New Zealand: New Zealand has over 3,000 hectares of Chardonnay vineyards, with the majority of production coming from the Hawke’s Bay and Marlborough regions.

Food Pairings

Chardonnay is a versatile white wine that can pair well with a variety of foods. Depending on the style of Chardonnay, it can range from light and crisp to rich and buttery, so the food pairing options can vary. Here are some general guidelines for pairing Chardonnay with food:

Seafood:

Chardonnay pairs well with a variety of seafood, including shellfish, white fish, and salmon. Lighter styles of Chardonnay (Chablis) pair well with shellfish, while richer styles (Oaked California Chardonnay) can stand up to more flavorful fish like salmon.

Poultry:

Chardonnay pairs well with chicken and turkey, especially when prepared with creamy sauces or rich herbs like thyme and rosemary.

Creamy sauces:

Chardonnay’s creamy texture and buttery notes make it an ideal pairing for dishes with creamy sauces, such as fettuccine Alfredo or creamy risotto.

Vegetables:

Chardonnay can also pair well with vegetable dishes, especially those roasted or grilled. It can complement the smoky flavors of grilled vegetables and contrast the sweetness of roasted vegetables. (Oaked Chardonnays)

Cheese:

Chardonnay pairs well with a variety of cheeses, including soft and creamy cheeses like brie and camembert (Chablis or buttery Chard), as well as harder cheeses like aged cheddar and gouda (use a fuller-bodied or an oakier version).

In general, it’s a good idea to match the weight and intensity of the food with the weight and intensity of the wine. For example, lighter dishes like salads and seafood pair well with lighter, crisper styles of Chardonnay, such as Chablis. Richer dishes like pasta with cream sauce and roasted meats pair well with richer, fuller-bodied styles like a California Chardonnay.

Conclusion

Chardonnay is a versatile white wine varietal that can exhibit a range of aromas and flavors depending on the region and winemaking style. It is typically a medium to high acidity wine with a moderate to full body and a typical alcohol level ranging from 12% to 14.5%. Whether you prefer a crisp, unoaked Chardonnay or a rich, buttery version aged in oak barrels, there is a Chardonnay out there for everyone to enjoy.

What’s YOUR Favorite Chardonnay? There Really Is Something for Everyone

Clueless about Chardonnay? Never Enjoy It? Discover Your First Love in Burgundy

France: Champagne Wine Region – The Sparkling Jewel of France

Pinot Noir: Romantic or Complex? An Aloof and Hard to Pin Down Kind of Wine

Clueless about Chardonnay? Never Enjoy It? Discover Your First Love in Burgundy

Clueless about Chardonnay? Never Enjoy It? Discover Your First Love in Burgundy

by | Apr 3, 2023 | Burgundy, France, Varietals, Wine Regions

Burgundy Chardonnays are some of the finest white wines in the world and are known for their complexity, elegance, and ability to age well. Chardonnay is a white grape variety that produces wines with a wide range of flavors, from light and crisp to rich and full-bodied. In Burgundy, Chardonnay is used to produce some of the finest and most sought-after white wines in the world.

Chardonnay wines from Burgundy are prized for their complexity, elegance, and ability to age well. They are typically made from grapes grown in the Côte d’Or region, which is located in the heart of Burgundy. This region is further divided into two sub-regions: the Côte de Beaune and the Côte de Nuits. The Côte de Beaune is particularly famous for producing Chardonnay wines of exceptional quality.

What makes Chardonnays from Burgundy Unique?

When comparing Burgundy Chardonnays to others around the world, there are several factors to consider:

  1. Terroir: Burgundy’s unique soil and climate, combined with centuries of winemaking tradition, give its Chardonnays a distinctive character and flavor profile. The region’s limestone and clay soils, coupled with its cool climate, result in wines that are minerally, crisp, and acidic, with notes of citrus, apple, and sometimes hazelnut. Chardonnays from other regions, such as California or Australia, may have a different flavor profile due to differences in climate and soil.
  2. Winemaking techniques: Burgundy winemakers have a long tradition of using oak barrels to age their Chardonnays, which can impart flavors of vanilla and toasted oak to the wine. Some winemakers in other regions, such as California, also use oak barrels, but may use different techniques or types of oak, resulting in wines with a different flavor profile.
  3. Ageability: Burgundy Chardonnays are known for their ability to age well, with some of the finest wines capable of aging for decades. This is due in part to the region’s cool climate, which allows for slow and even ripening of the grapes. Chardonnays from other regions may also be capable of aging well, but the aging potential may vary depending on factors such as winemaking techniques and grape variety.

Terroir

The soil in Burgundy is a mix of limestone and clay, which gives the Chardonnay grapes grown in the region a unique mineral character. The grapes are harvested by hand and then fermented and aged in oak barrels for several months. The oak barrels used in Burgundy are often made from French oak, which imparts a subtle vanilla flavor to the wine.

Tasting Notes

Chardonnay wines from Burgundy are known for their complexity and depth of flavor. They are typically dry, with notes of citrus, pear, apple, and sometimes peach. Some of the more full-bodied Chardonnays from the region may also have notes of honey, butter, and toasted oak.

Wine Classifications

One of the unique aspects of Chardonnay wines from Burgundy is that they can be classified by the vineyard or plot where the grapes were grown. This system is known as the “terroir” classification and it is based on the belief that the soil, climate, and other environmental factors of a particular vineyard can have a significant impact on the flavor and character of the wine.

For more on the Wine Classifications of Burgundy, please see France: Burgundy – Beautifully Complex Wines that are Incredibly Easy to Adore)

It’s important to note that the wine classifications in Burgundy can be complex and confusing, as some vineyards may have multiple classifications depending on the specific plot of land or the vintage of the wine. Additionally, different producers may have different interpretations of the classifications, leading to some variation in quality and style. However, understanding the wine classifications of Burgundy can help consumers navigate the region’s wines and appreciate the unique character and quality of the wines produced there.

Famous White Burgundies (Chardonnay)

Burgundy is famous for producing some of the world’s most exquisite Chardonnay wines. Here are some of the most famous Chardonnay wines of Burgundy and their regions/labels:

  1. Montrachet: This is arguably the most famous Chardonnay vineyard in Burgundy and is located in the Côte de Beaune sub-region. Montrachet is known for producing wines that are rich, complex, and full-bodied, with notes of vanilla, citrus, and honey. Some of the top producers of Montrachet include Domaine de la Romanée-Conti, Domaine Leflaive, and Domaine Ramonet.
  2. Meursault: This is another famous Chardonnay region in Burgundy, located in the Côte de Beaune sub-region. Meursault wines are known for their richness, complexity, and full-bodied character. They often have notes of ripe apple, pear, and hazelnut. Some of the top producers of Meursault include Domaine Coche-Dury, Domaine Roulot, and Domaine Comte Lafon.
  3. Puligny-Montrachet: This is a village in the Côte de Beaune sub-region of Burgundy that is famous for producing some of the finest Chardonnay wines in the world. Puligny-Montrachet wines are known for their elegance, minerality, and acidity. They often have notes of citrus, apple, and toasted oak. Some of the top producers of Puligny-Montrachet include Domaine Leflaive, Domaine Ramonet, and Domaine de la Romanée-Conti.
  4. Chassagne-Montrachet: This is another village in the Côte de Beaune sub-region that is famous for producing Chardonnay wines of exceptional quality. Chassagne-Montrachet wines are known for their richness, depth, and complexity. They often have notes of citrus, pear, and hazelnut, with a subtle mineral character. Some of the top producers of Chassagne-Montrachet include Domaine Ramonet, Domaine Marc Colin, and Domaine Bernard Morey.
  5. Corton-Charlemagne: This is a Grand Cru vineyard located in the Côte de Beaune sub-region of Burgundy that is famous for producing some of the finest Chardonnay wines in the world. Corton-Charlemagne wines are known for their complexity, depth, and richness. They often have notes of citrus, peach, and toasted oak. Some of the top producers of Corton-Charlemagne include Domaine Bonneau du Martray, Domaine Comte Senard, and Domaine Bouchard Père et Fils.

These are just a few examples of the famous Chardonnay wines and regions/labels of Burgundy. There are many other exceptional Chardonnays to discover in this renowned wine region.

Burgundy Chardonnays are distinct from Chardonnays produced in other regions of the world due to the region’s unique terroir, winemaking techniques, and ageability. However, there are many exceptional Chardonnays produced around the world, each with its own distinctive character and flavor profile.

Leave a Comment

Have you tried a Chardonnay from Burgundy? What did you think? Do you have a favorite? Not sure where to get started? Please leave a comment below…

France: Burgundy – Beautifully Complex Wines that are Incredibly Easy to Adore

France: Burgundy – Beautifully Complex Wines that are Incredibly Easy to Adore

by | Mar 27, 2023 | Wine Regions

Burgundy, a region in eastern France, is known worldwide for its exceptional wines, which are highly sought after by collectors and connoisseurs. The region’s wines are made primarily from two grape varietals – Pinot Noir and Chardonnay. Burgundy produces some of the finest expressions of these grape varietals, which are grown in vineyards that are located on the slopes of the region’s rolling hills.

Location:

Burgundy (#3 below) is situated in central-eastern France, in the heart of the country. The region spans over 250 km (155 miles) from Chablis in the north to Beaujolais in the south. It is divided into five sub-regions, each with its own distinctive terroir: Chablis, Cote de Nuits, Cote de Beaune, Cote Chalonnaise, and Maconnais.

Climate

The Burgundy wine region has a continental climate, which means that it experiences cold winters and warm summers. The region is also influenced by the Atlantic Ocean, which brings moisture and humidity. The weather can be unpredictable, with sudden changes in temperature and rainfall. This can have a significant impact on the quality of the wine produced.

Terroir

Burgundy’s unique terroir is a result of its diverse soil composition and topography. The region has a mix of limestone, clay, and marl soils, which are ideal for growing Pinot Noir and Chardonnay grapes. The hilly terrain and varying altitude of the vineyards also contribute to the region’s terroir. The slope and orientation of the hillsides, as well as the exposure to the sun, influence the ripeness and flavor profile of the grapes.

The Burgundy region is known for its complex and nuanced wines, which are a reflection of its unique terroir. The Pinot Noir grapes grown in the region are known for their earthy, savory flavors, while the Chardonnay grapes produce wines with notes of minerality and citrus.

Grape Varietals

Pinot Noir – This is the most important grape varietal grown in Burgundy. Pinot Noir produces red wines that are elegant, complex, and full of character. The wines are known for their aromas of red fruit, floral notes, and earthy undertones.

Chardonnay – Chardonnay is the second most important grape varietal grown in Burgundy. It produces white wines that are crisp, fresh, and mineral-driven. The wines are known for their flavors of apple, lemon, and pear, as well as their subtle notes of oak.

Styles of Wine

Burgundy is home to a diverse range of wine styles, each with its own unique characteristics. Some of the most popular styles of wine produced in the region include:

Red Burgundy – This wine is made from Pinot Noir grapes and is known for its earthy, fruity, and savory flavors. The wines are usually light to medium-bodied, with a delicate acidity and soft tannins.

White Burgundy – This wine is made from Chardonnay grapes and is known for its crisp, fresh, and mineral-driven flavors. The wines are usually light to medium-bodied, with a lively acidity and subtle notes of oak.

Chablis – Chablis is a sub-region of Burgundy that produces some of the finest white wines in the world. Chardonnay is the only grape variety allowed to be grown in the region. The wines are known for their bright acidity, mineral-driven flavors, and crisp finish.

Cote de Beaune – This sub-region of Burgundy produces some of the most highly sought after red and white wines in the world. The wines are known for their rich, complex flavors, and elegant structure.

History and the Napoleanic Code

The history of Burgundy dates back to the Roman Empire, when the region was known for its high-quality wines. Over the centuries, Burgundy became an important center for trade and commerce, with many of its towns and cities growing wealthy from the wine trade. In the 14th and 15th centuries, Burgundy was ruled by the powerful dukes of Burgundy, who built grand palaces and commissioned works of art that still grace the region today.

In the early 19th century, Napoleon Bonaparte introduced a series of laws that had a significant impact on the wine industry in Burgundy. The Napoleonic Code of Inheritance, also known as the French Civil Code of 1804, was a set of laws introduced by Napoleon Bonaparte that aimed to standardize the legal system throughout France.

The code established a uniform system of inheritance. When a landowner passed, the property was divided equally between all heirs – men and women. Property no longer passed to the eldest son or some other diverse and often complicated systems that existed in various regions of France.

You can imagine that after many generations and successive property divisions, that many plots of land (called climats) are quite small and fragmented. Families that were able to cooperate with one another and consolidate their vineyard holdings operated on a larger scale.

As a result of this consolidation, many small winegrowers in Burgundy were unable to compete with the larger estates that emerged under the new system. To stay in business, these small growers began to sell their grapes to larger estates or to middlemen known as “negociants,” who would then blend and bottle the wines under their own label.

Negociants played an essential role in the Burgundian wine trade, acting as intermediaries between growers and buyers. They would buy grapes or wines from multiple small growers, blend them to create a consistent product, and then sell them to wine merchants or exporters.

The use of negociants in Burgundy created a distinctive system of wine production that emphasized blending and consistency over individual vineyards or terroirs. While some wine enthusiasts criticize this approach for homogenizing the region’s wines, others argue that it has helped to maintain the high quality and reputation of Burgundian wines. Today, negociants remain an integral part of the Burgundian wine trade, and many of the region’s most famous producers still rely on them to source grapes and produce their wines.

Classification System

The Burgundy Wine Classification or the Classification of Burgundy Vineyards, is a system used to classify the vineyards of Burgundy, a wine-growing region in France. The classification is based on the perceived quality of the vineyards, which is determined by a number of factors such as the soil, exposure to the sun, slope, altitude, and historical reputation of the vineyard.

The Burgundy Classification was first established in 1855 by the Chamber of Agriculture of the Côte d’Or department, and it has since been revised several times. The current version of the classification was established in 2012 and divides the vineyards into four categories:

    1. Grand Cru: This is the highest level of classification and is reserved for the most prestigious vineyards. There are only 33 Grand Cru vineyards in Burgundy, and they are considered to produce the finest wines of the region.
    2. Premier Cru: This is the second-highest level of classification and is reserved for vineyards that are considered to be of exceptional quality. There are over 600 Premier Cru vineyards in Burgundy, and they are highly regarded for producing wines of great complexity and finesse.
    3. Village: This is the third level of classification and is used for vineyards that produce wines of good quality but are not considered to be as exceptional as Grand Cru or Premier Cru vineyards. There are over 400 Village vineyards in Burgundy, and they are typically named after the village in which they are located.
    4. Regional: This is the lowest level of classification and is used for vineyards that produce wines of more modest quality. There are over 100 Regional vineyards in Burgundy, and they are typically named after the larger region in which they are located, such as Bourgogne or Côte Chalonnaise.

        Terminology

        Burgundy has a unique terminology for its wines, which can be confusing for those unfamiliar with the region. The most important terms to know are “domaine,” “cru,” and “terroir.”

        Domaine refers to a winery that produces its own wine from grapes grown on its own land. This is important in Burgundy because many of the vineyards are small and family-owned.

        Cru refers to a specific vineyard or group of vineyards with a recognized quality level. The highest level of quality is Grand Cru, followed by Premier Cru and Village wines.

        Terroir refers to the unique combination of soil, climate, and topography that gives Burgundy wines their distinctive character. Each vineyard has its own terroir, which is reflected in the flavor and aroma of the wine.

        Conclusion

        Burgundy is a unique and fascinating wine region with a focus on Pinot Noir and Chardonnay. Its complex terminology and emphasis on terroir make it a favorite among wine lovers and a must-visit destination for anyone interested in the world of wine.