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This beautiful wine region covers much of the Eastern side of France, from the delightful wine town of Chablis in the north, to the rolling hills of Beaujolais in the south. In between there is much to see and do.
In the beautiful Beaujolais, there are many pretty, unspoilt villages to explore such as Morgon and Regnie and just out of the wine region Cluny with its magnificent Ciscertian Monastery is worth a detour (via the pre-historic Rock of Solutre).
The 20th century has seen the rise of estate wines though a new generation of négociants is also determined to make fine Burgundy. These vineyards are mainly planted with just two grape varieties, Pinot Noir and Chardonnay and so with a few exceptions, Burgundies are varietal wines. The differences in wines come not from blending but (largely) from the vineyard.
And as for food, real Burgundian food is wholesome, unfussy cooking. Some of the regional specialities are: Boeuf à la Bourguignonne, Coq au Vin (not chicken in white wine but an old cockerel stewed for hours in red wine), Snails in hot garlic and parsley butter. Jambon Persillé (Cold pressed ham, layered with parsley in jelly) and Oeufs en Meurette (Eggs poached in red wine).
In Beaujolais you meet a dry goat’s cheese similar to Sancerre’s Crottins du Chavignol. (Delicious with Fleurie).
Steven Spurrier world-famous wine consultant and A&C wine guide on the Beaujolais 2009 vintage:
Northern Rhone & Beaujolais Crus Vineyard Walk
4 - 10 September 2011
Burgundy & Beaujolais By Coach or Train
24 - 28 October 2010
Southern Burgundy Master Class
11 - 15 October 2010