 |
|
|
|
|
|
|
Burgundy
by Master Sommelier Andrea Immer Robinson
December 2, 2005
Listen to this feature (How to listen)
Wine expert, author and Master Sommelier Andrea Immer Robinson takes a down-to-earth and refreshingly unpretentious approach to helping her readers learn about wine. To get a good sense of the Burgundies (white and red), Andrea offers these tasting suggestions:
- White Burgundies (Chardonnay): Taste a Pouilly-Fuissé, which is not barrel aged (unoaked), as well as a Meursault that is barrel aged (oaked).
- Red Burgundies: Taste a Côte de Nuit from northern Burgundy. Look for one from the village of Nuit St. George. From southern Burgundy try a Côte de Beaune from the village of Pommard. Reds from the north tend to be more intense than those produced in the south, which are more elegant.
Follow along as 15 bloggers from around the country commit to eating a local diet. Locavore Nation® will chronicle their ups and downs throughout 2008 as they try to make a difference through sustainable eating.
Follow the Nation!
Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up now!
The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast
Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More