6 July 2018

3 hours (or less) from Paris: Tasting Burgundy #4




Burgundy's exquisite fruity wines and garlicky ecargots are known to most, but there's more.

 The region's wine-making tradition goes back to the medieval monks of Cluny and Citeaux.
Throughout the year there are celebrations but the high point is the vendange or grape harvest followed by days of tastings, auctions, feasting and festivals.


Above: an ardoise of some of the regional wines by the glass, bottle or carafe; snails in parsleyed garlic butter; a terrine persillé (a.k.a. jambon de Bourgogne); airy cheese gougères; tête-de-veau for the adventurous

Tomorrow: Steak and cheese

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