Burgundy, France Wine Overview

Burgundy is divided into certain cities, just like any other region in France or around the world.  The easiest way to look at wine geography is to view it is as dart board, with conceentric circles getting smaller and smaller.  The smaller the circle, the more expensive due to the size of the real estate.  Here are the regions of Burgundy, France from North to South.  The name at the top of each list denotes the specific city in Burgundy, with the better wines within the region listed chronologically below.

Chablis

 - Chablis Grand/Premier Cru
 - Chablis Villages
 - Petit Chablis
Cote d'Or
  Cote du Nuits
   - Cote du Nuits
   - Haute Cote du Nuits
  Cote de Beaune
   - Cote de Beaune
   - Haute Cote de Beaune
Cote Chalonnaise
Maconnaise
 - Pouilly Fusse
 - Macon Villages
 - Macon
Beaujolais
 - Beaujolais Villages
 - Beaujolais

So there you have it, a basic outline to Burgundy.  The red wine of the region is dry and comes from the Cote d'Or.  The Cote d'Or is divided into Northern (Cote d'Nuits) and Southern (Cote d'Beaune).  Red wine is also produced further south in Cote Chalonnaise, Maconnais, and Beaujolais.  White wine is made everywhere in Burgundy, except for Beaujolais.  The center of white wine in Burgundy is Cote de Beaune, Cote Chalonnais, Macconais, and Northern Chablis.  The red grape varietals of Burgundy are mainly Pinot Noir, with the Gamay grape being used primarily in Beaujolais.  The white wine varietals of Burgundy are dominated by Chardonnay, but also include Aligote, Pinot Blanc, and Pinot Beurot (Pinot Gris).

When shopping for a wine from France the major difference is in the label.  While in the United States the varietal or type of grape is listed on the label, in France the region designates the type of grape in the wine.  Different regions are permitted by law (A.O.C.) to only produce a certain type and style of wine.  But for the most part White Burgundy means Chardonnay and Red Burgundy means Pinot Noir.

Wine Ninja.

Map above provided by:
http://www.thewineblokes.com/uk-wine-comparison-shop/wine-regions/france/burgundy-bourgogne

CIA Menu Development Class Project

Appetizer  8                              Lagniappe  8/15

Andouille Arancine                             Bibb Salad

-          Jacob’s Andouille,Risotto              -  Bibb,Pears,Champagne Vin

Frog Legs                                   Blackened Wings

-          Parsley,Fennel,Garlic                  -  Celeriac,Blue Cheese

Mornay Potatoes                               BBQ Shrimp

-          Fries,Cheese Sauce                     -  Herbs,Dippin Bread

Cheese Souffle (20 minutes)                                                            Chicken Liver

-          Gruyere,Sauce Mornay                   -  PepperJelly,Herb Salad

Stuffed Artichoke                                                                               Salade Provencale

-          Shrimp,Crab,Lemon Aïoli                -  Arugula,Anchovy,Fennel

Pâte                                                                                                        Escargot

-          Foie Gras,Duck                         -  Smoked Onion Croquette

Terrine                                                                                                 Beet Salad

-          Beef Cheek,Pistachio                   -  SweetBread Bits,Oranges

Burgers  8/14                             Sides  6

                Jambon Burger                                                                             Mushrooms…Potato Puree

                 Mardi Foie Gras                                                                            Asparagus Gratin…Vichy Carrots

    American Cheese Burger                                                                  Potato Salad…Risotto

New Orleans  12                            French  15

Crawfish Étouffée                                                                             Marie’s “Galantine”

-          LA. Crawfish,Rice Pilaf                -  Chicken,Corn,Veloute

Blackened Hangar Steak                                                                 Kopfler Duck Confit

-          Sauce Foyot,Potato Gratin              -  Potato,Duck Glaze

Trout “Meuniére”                                                                            Redfish “À la Américaine”

-          Beurre Noissette,Mirliton              -  Lobster, Truffle, Risotto

Paneéd Chicken                                                                                Steak Frites

-          Jacob’s Hollandaise,Tagliatelle        -  Sauce Bearnaise,Fries

Shrimp Richman                                                                               SweetBreads “Florentine”

-          Brioche,Foie Gras,Fries                -  Spinach,Parmesan

 

New Orleans Dirty Rice

Chicken Livers
Old Rice
Bell Pepper
Onion
Garlic
Celery
Butter
Tabasco
Worcestershire
Salt
Black Pepper
Dried Thyme


Remove the sinew from between the chicken livers as much as possible.  Heat a saute pan on hot for two to three minutes. Place cleaned chicken livers into a food processor and blend until smooth. Place the butter in the pan until it begins to brown and foam for a second.  Add all of your vegetables besides the garlic to the mix, salt, and toss.  The vegetables should be cut into bit size pieces, where as, all of the components can fit on a spoon for a bite.  Once the vegetables have softened, add the garlic and stir until you can smell it.  Let pan sit for one minute undisturbed, then add the chicken liver liquid.  Let pan sit once again for a minute, then scrap the bottom of the pan, mixing all the ingredients, and let sit for, once again, a minute.  Once all of the liver has turned from pink to brown, it is cooked.  Add the rice, and season to taste with Tabasco, Worcestershire, salt, black pepper, and dried thyme.  If you dare for flavor, then make this next time for red beans and rice, as opposed to clean rice.

Stuff Chicken Breast, Form into Cakes w/ Hollandaise, Side Item, "Arancini" Dirty Rice, Breakfast with poached eggs, Underneath a piece of grilled fish, Stuffed into Leek rings, etc.  You get the point, once you can make a recipe, own it, and then do whatever you want, as long as it tastes amazing.

Cheers

Peach Beet Salad W/ Rosemary Goat Feta

Peaches
Beets
Herbs
Mustard Greens
Cane Vinegar
Natural Honey
Goat Feta
Rosemary

Place oven at 375F.  Wash all of the beets in a colander until most of the dirt is gone.  Line the beets up on a bed of herbs, leftover stems, rosemary, parsley, thyme, etc., fold another sheet of tin foil on top, pinch tight and place in to oven.  Start to check the beets periodically after about forty five minutes, they are done when the knife pulls cleanly out of the beet (similar to a potato).  Let beets cool for a minute and then peel with an old rag or paper towel.  The skin should easily slip away from the beet.  Reserve the juices in a bowl for the dressing.  Cut peaches in half down the middle and remove the pit.  Place peaches cut side up, season with salt, honey, and pepper, then place in oven for twenty minutes at 325F.  Wash the greens, and cut into bit size squares.  Make the dressing by combining the beet juice, peach juice, cane vinegar, honey and salt.  Cut the peaches and beets into half moon shapes.  Finely chop a little rosemary, and coat the Feta cheese with the rosemary. Arrange the greens on a plate, and place the beets/peaches around the center, mound the rosemary feta into the center and season the salad with the dressing, but not too much.  Each of the components will lend its own natural juices to the salad.  And if you want, garnish with some yellow mustard green flowers for a little extra spice.