273: Changes in Burgundy and Untangling a Complicated Region with Raymond Blake, Author Breakfast in Burgundy

Why is Pinot Noir considered the holy grail of wine? What makes the French region Burgundy so complicated, and how can we untangle it? What would surprise and delight you about how both the wine and the region have changed in the past five years?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with one of Ireland’s leading wine writers, Raymond Blake.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks

Giveaway

One of you is going to win a copy of On Burgundy: From Maddening to Marvellous in 59 Wine Tales and two of you will win a copy of Wine Talk – An Enthusiast’s Take on the People, the Places, the Grapes, and the Styles.

To qualify, all you have to do is email me at [email protected] and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me.  Good luck!

Highlights

How did Raymond transition into a career in wine writing?

What inspired the title of Raymond’s first wine book, Breakfast in Burgundy?

What does it mean to do a tasting of the world?

Why is Raymond so passionate about spreading the wine gospel?

How can we make learning about wine more approachable and fun?

What are some of the geological and human factors that contribute to the complexity of Burgundy?

How are viticulture practices changing in response to climate change?

How are some of the more recent innovations in winemaking - like glass globes - being used?

Why is Pinot Noir considered the holy grail for winemakers in Burgundy?

Key Takeaways

Pinot Noir is considered the holy grail of wine because it’s so difficult to make and not easy to disguise with oak or other winemaking modifications if things don’t go well during the vintage.

As a region, Burgundy can be difficult to understand since, geologically, if you cross from one side of the road to the other, things change completely, and that's reflected in the wine. Add in the human element and different naming conventions, and no wonder we’re confused.

Burgundians are now training the vines differently and using fewer oak barrels. Instead, they’re using new types of vessels, eg. glass globes and stainless steel "barrels." All of this has a profound impact on the wine and its taste.

Join me on Instagram, Facebook and YouTube Live

Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video.

I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer?

Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621

About Raymond Blake

Raymond Blake is one of Ireland’s leading wine writers and has been writing about wine and related topics for over 25 years. Raymond is the Burgundy correspondent for Hugh Johnson’s Pocket Wine Book and a regular contributor to The World of Fine Wine magazine. He is the author of four critically acclaimed books, including Breakfast in Burgundy and Côte d’Or.

To learn more, visit https://www.nataliemaclean.com/273.