Unlocking Burgundy's Secrets: Tasting benchmark wines is the best way to grasp the region's diversity

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for the Feb. 29, 1996 issue

See Also
The ABCs Of Burgundy: Enjoying red and white Burgundy is easy; fully appreciating them is an intellectual challenge
The Etiquette Of Great Expectorations
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 Unlocking Burgundy's Secrets Tasting benchmark wines is the best way to grasp the region's diversity By Per-Henrik Mansson Burgundy is a mystifying place on paper. With thousands of growers farming thousands of different vineyard plots, trying to make sense of this varied land is an intimidating prospect.

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

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