This book examines the white wines of Burgundy which built up its reputation mainly with red wines and is now increasing its production of white wines. The consumption of wine, especially white wine, has increased over recent years throughout the developed world and the Burgundy region has increased its production of white wines, particularly Chardonnay and Chablis, as a result of this. White wine production now accounts for 40% of the total in the wine region of Burgundy, excluding the Rhone. In this work, the author examines several of the Burgundy whites and covers their history, their production and their role as an accompaniment to the food of the region. He also gives the names of recommended producers and suppliers' addresses.
- Hardback | 192 pages
- 140 x 220mm
- 29 Sep 1988
- Bloomsbury Publishing PLC
- Christopher Helm Publishers Ltd
- London, United Kingdom
- 8pp b&w photographs, maps, appendices, bibliography, index
Table of contents
List of plates. Foreword. Introduction; white Burgundy in history; the Burgundy factors; the generic Burgundies; Chablis and the Yonne; Meursault; Puligny-Montrachet; Chassagne Montrachet; other wines of the Cote d'Or; the Cote Chalonnaise; the Maconnais and Beaujolais; the future of white Burgundy. Appendices: 1 - vintages; 2 - white wines appellations of Burgundy; 3 - recommended producers; 4 - suppliers' addresses. Bibliography. Index.