The local classic that the region puts its name to is of course 'Boeuf Bourguignon'. First mentioned in cookbooks in 1903, by chef Auguste Escoffier, whose decedents still live in Beaune, it is likely this hearty, wine-soaked dish has it roots much deeper in regional history.Read More
Every year on the third weekend in January, a Burgundian wine-making village welcomes the La Saint Vincent Tournante, one of the most historic bacchanalian festivals of the world. Organised by the famous Brotherhood of the Knights of Tastevin, La Saint Vincent Tournante, embodies the spirit of wine making in Burgundy.Read More
A rigid wind tugs and pulls at tree-tops. In the low sky, herds of dense cloud push East across the horizon. There is a promise of rain in the air and as the church bells ring out the hour, vingerons in their tired white vans hurry from their lunch tables, along dirt roads back into their vines.Read More
A meticulous task that can only be done by hand, this selective process involves the inspection of each and every vine in order to determine which young buds will go on to produce the years vintage and which will be cut away to enable the vine to focus all its efforts into its remaining branches.Read More
The villages of the Cote d’Or are eerily quiet in late April. Cats sleep in sharp late morning shadows; tree blossoms scatter and mix with dust disturbed by gusts of wind channeled through narrow streets. Lazy silences are broken only by the wispy clapping from the wings of the doves moving from the safety of a medieval belfry to a new roost.Read More
A cool glass of aligote to quench my thirst at the end of a days ride and perhaps a warm gougeres to nibble on. Made from ingredients that are almost always at home, these warm cheesy puffs make a perfect snack for any Apéritifs.Read More
In January the previous season vine growth is cut away from the vines and burned in make shift braziers. In freezing temperatures and wet conditions this work goes on late into the month filling the air with a sweet scent.
Hunting is a big deal here in Burgundy and every weekend in the the cold months of winter men in high vis jackets march around the country side blowing horns and tracking the powerful packs of 'sanglier' that inhabit the dense forests of the region. A fiercely territorial beast the wild boar of burgundy are all muscle. Combined with razor sharp tusks and a furious appetite they devastate the local crops, gardens and vines and are very much considered a pest.Read More
Taking a break from renovating The Hungry cyclist Lodge and planning tailor-made cycling holidays in Burgundy I decided to slip into my wellington boots and pick grapes for a few days in the prestigious village of Gevry-Chambertin. Last year the pickers and porters were bathed in late summer sunshine that ripened the fruit. In 2012 an autumn chill filled the air while heavy rains mixed with the regions famous 'terroir' to create thick mud. Waking in the dark, getting back into damp clothes and trudging in heavy mud is not a huge amount of fun, but like it or not, these weather conditions are vital in creating another unique harvest for Burgundy wine in 2012.
Here is a gallery of images that I hope give some insight into the human element that goes into each years vintage. Click on the thumbnails to scroll through the gallery.