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: janina@eatsleepwinerepeat.co.uk
Until next time, Cheers to you!