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Akin to Burgundian

Red
Pinot Noir is a very difficult grape to grow, susceptible to rot, easily damaged and low yielding, yet ever since the Burgundian Monasteries of the middle ages started to specialise in the grape, wine makers around the world have tried to replicate the unique poise and complexity of Pinot Noir. Some of the rarest, most expensive reds in the world come from the villages of the Cote de Nuits, but the variety has travelled so well, you don’t need to bankrupt yourself to see what all the hype is about.
Characterised by red fruit and juicy acidity in youth, Pinot Noir develops smoky, mushroom-y complexity with age. It loves rich poultry and game and is the natural choice for red with turkey or goose this Christmas.

White
The most celebrated whites in the world are the great Chardonnays of Burgundy. From the expressive, fresh wines of Chablis to the the opulence of Pouilly Fuissé, Burgundian winemakers have a unique international influence. Great Chardonnay vineyards around the world produce fruit that is uniquely worthy of time in barrique. It’s also expensive to make, and those who cut corners have often brought this great variety’s reputation into disrepute. Yet, still, every great wine maker wants to be judged by the quality of their Chardonnay.
No two Chardonnays are the same but they always possess both body and acidity, when aged in barrique this makes for a lovely textural wine which loves both fat and protein, if you are looking for a white for your turkey dinner, look no further.

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