1930 The Savoy Cocktail Book

BURGUNDY

wines, most of the better known white wines coming from the Yonne, with the town of Chablis as its centre. For the purpose of classification the Cote D'Or is divided into two districts, the first known as the Cote de Nuits, and the second as the Cote de Beaune. From the Cote de Nuits come the marvel lous Chambertin, quite a giant among the Red Burgundies, the Romanee-Conti, and the Clos de Vougeot. The Cote de Beaune produces such fine wines as Corton, Clos du Roi, Les Renardes, and, of course, Beaune itself. The ' departement' of Saone-et-Loire is princi pallyfamed for the wines ofMacon (red) and those of Pouilly (white). One important point worthy of note is that true Burgundy should never show any tendency to sweet ness. If the wine displays this ' taint ' it may usually be assumed that cane sugar has been added at some time, possibly by the maker, in order to render a

decidedly mediocre wine palatable to the untrained taste. Burgundy should always be of a soft and delicate flavour without sweetness, and, on the other hand, without being really dry or ' tart' and should possess a bouquet not quite so insistent as, shall we say. Claret.