Ep 125: Wines of Burgundy: The styles of Pinot Noir and Burgundies changes over the last 4 decades with Burgundy Expert Jasper Morris MW (Part 1)

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Recorded13 Feb 2023

Publisherfeed.podbean.com ↗

Handlerec:10165132

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To download the transcript CLICK HERE This is part one of two with the expert of Burgundy and Master of Wine, Jasper Morris. He has published two editions of his book “Inside Burgundy”, which both times has won the Andre Simon Prize. There really isn't much that Jasper doesn't know about Burgundy over the four decades that he has dedicated to this region. So this episode we'll be talking about the quality of Pinot noir and discussing the styles of this great variety across the world. Of course, Chardonnay will get a little attention to, we'll be talking about the use of natural yeasts in Burgundy and the changes in Burgundy over the last 40 years, looking at the use of fertilizers and their effects, the technologies that have been adopted and premox (premature oxidation). If you want to skip ahead: 2.32: Chat with Jasper 4.33: How Jasper became a UK importer of Burgundian wine 8.14: What is the allure of Burgundy? 9.57: Addressing the cliches of Burgundy ie: The Holy Grail and being a minefield 14.51: Janina’s experience with a Grand Cru Musigny Comte George de Vogue 17.14: Does a new world or old world pinot style exist? 19.59: The flavours and descriptors for Pinot Noir 23.31: Chardonnay 26.07: Using natural yeast 27.59: How has Burgundy changed over the last 40 years? 29.55: Use of fertilizers and chemicals 32.39: Going organic and biodynamic 34.00: Premox 35.41: Natural cork, Diam cork, capusules and wax 39.26: The price changes in Burgundy 40.45: The differences between both editions of “Inside Burgundy” Book AND NEXT WEEK: Part 2: We will run through the wine regions from top to bottom. And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

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