The ABCs Of Burgundy: Enjoying red and white Burgundy is easy; fully appreciating them is an intellectual challenge

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for the Feb. 29, 1996 issue

See Also
The Etiquette Of Great Expectorations
Unlocking Burgundy's Secrets: Tasting benchmark wines is the best way to grasp the region's diversity
Minitours: Four day-trips that take you to the great vineyards and historic cellars of the Côte d'Or
By Appointment Only: Tasting in a Burgundy cellar is a rare treat; here are 30 winemakers who will welcome you
Country Comfort: Hotels in Burgundy put you close to the vineyards
Great Temptations: Burgundy's best restaurants serve unexpectedly rich food for diners with big appetites and big budgets
Three-Star Dining: We seek out the six restaurants with three stars from Michelin and find them all worth a detour.
The Best of the Rest: We review 26 other restaurants in Burgundy, where local chefs and unique wine lists make an exciting mix
1994: A Year To Cheer: 1994 has all the right stuff to be a landmark year for California Pinot Noir - the best wines are rich, full-bodied and complex

Issue: February 29, 1996

February 29, 1996 The ABCs Of Burgundy Enjoying red and white Burgundy is easy; fully appreciating them is an intellectual challenge By Per-Henrik Mansson Like Burgundy itself, the outdoor café of Le Galion in Beaune feels like the crossroads of Europe, with a different tongue spoken at each table.

For the full article, check out the new issue of Wine Spectator, on newsstands February 29, 1996.

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