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Bordeaux and Burgundy: A Comparison of Two French Wine Regions in Transition

  • Denyse Lemaire
  • David Kasserman
Chapter

Abstract

The vineyards of Burgundy and Bordeaux constitute one of the greatest cultural and culinary assets of France, producing some of the finest wines in the world. Exquisite Gevrey-Chambertin, Aloxe-Corton, Pouilly-Fuissé, or Nuits-Saint-Georges from Burgundy, and Petrus from Pomerol, Lafite-Rothschild of Pauillac, Léoville-Las-Cases of Saint-Julien, Château Cheval Blanc of Saint-Emilion, or other examples from Bordeaux are the envy of vintners from every other region and often the standard by which their products are judged. This predominance is partly the fortuitous product of a remarkable combination of climate and soil that maximizes the regions’ wine grape production, but it is also derived from a wine-producing technology that is as old as the Middle Ages and as young as the computer age. By reviewing and contrasting both the physical and the cultural terroir of Burgundy and Bordeaux, this chapter provides a glimpse into the complex interplay of natural resource and creative genius that has made these regions into two of the world’s greatest centers of fine wine production.

Keywords

White Wine Pinot Noir Gironde Estuary Table Wine Wine Tasting 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media B.V. 2012

Authors and Affiliations

  1. 1.Department of Anthropology and GeographyRowan UniversityGlassboroUSA

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