1936 Shaking in the 60's by Eddie Clarke

Chambertin, Musigny, Vougeot and Vosne-Romanee. The whole covers a comparatively small area and it would appear blatant favouritism that any one country should be endowed with such blessings. If these are the thoughts, it is no time for a general summing-up of Burgundy, for the Cote de Beaune has yet to come. Before we enter the great white-wine country,may it be mentioned that the juice of all grapes is white—a white grape can only make white wine, but a black grape can make white or red wine. It is the pigment in the skins ofthe black grapes that imparts colour,so ifone requires a white wine from them,the skins must not be allowed to come into contact with thejuice after the pressing has commenced. Vin Rose is not a mixture of red and white wine, merely that the skins in this instance are leftfor a short while to impart colour. Not so long, of course, as with a typical Red Burgundy. The Cote de Beaune quickly presents Aloxe-Corton to us. Here exists a white wine ofgreat merit—Corton Charle magne. It is rich in alcohol with a "gun-flint" flavour, but regrettably, has rocketed in price during the last eight years or so. The best red wines of Corton will hold their own with most. Powerful and rich in tannin, they are long-livers and grow old gracefully. Not wines to drink young; give them time to develop that lovely creamy flavour and remarkable bouquet. Next we have the vineyards of Savigny-Les-Beaune which are some ofthe largest in the Cote d'Or. The wines have bouquet, but are rather delicate and mostly for early drinking, which prompts afew lines on "Bottle-age". There is a long-standing and much repeated maxim that the wines ofthe Cote de Beaune do not last in bottle as do those ofthe


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