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care,
ever
precaution
being
taken
to
ensure
proper
develop-
ment
and
long
preservation.
Burgundies
are
generally
bottled
when
two
or
three
years
old.
The
characteristics
of
Burgundy
wines
are
a
bouquet
and
flavor
which
are
inimitable,
fine
taste,
body,
seve,
all
of
which
qualities
constitute
one
of
the
finest
products
under
the
sun.
Each
growth
or
district
has
naturally
its
peculiar
qualities
and
varies
in
value
from
the
ordinary
to
the
highest
grades.
Beaujolais
are
comparatively
light,
bouqueted
and
develop
rapidly
in
bottle,
Macon
are
firmer
with
color,
are
of
good
preservation,
and
develop
a
fair
bouquet
with
age.
The
Cote
d'Or
produces
a
great
variety
of
fine
wines,
some
relatively
medium
bodied,
others
very
full
bodied,
rich
and
fruity.
Burgundy
should be
served,
and
is
best
appreciated,
with
heavy
roasts
and
large
game.
At
the
temperature
of
the
room
all
its
fine
qualities
develop.
It
is
estimated
that
viticultural
Burgundy
covers
a
surface
of
about
45,000
square
kilometres,
with
a
population
of
about
one
and
a
half
millions.
The
vineyards
with
an
area
of
83,346
hectares
belong
to
83,173
owners
making
an
average
of
one
hectare
for
each.
The
average
annual
production
for
the
decennial
period
1897-1906
was:
Yonne
488,500
hectolitres
Saone
et
Loire
1,401,500
"
Cote
d'Or
872,500
The
figures
of
the
1907,
1908
and
1909
crops
were:
1907
1908
1909
^
Yonne
559,900
427,800
250,800
Saone
et
Loire
1,204,800
2,306,500
1,015,000
Cote
d'Or
....
679,200
929,300
404,100^
In
1910
the
crop
was
practically
nil
and
the
figures
are
not
worth
mentioning.
HOW
TO
SERVE
BURGUNDY
Red
Burgundies
should
be served
at
the
dining-room
tem-
perature,
having
been
brought
from
the
cellar
several
hours
before
the
meal,
after
having
decanted
them
off
their
sedi-
ment,
or
by
using
special
baskets
in
which
the
bottles
are
laid
just
as
they
lay
in
the
bin.
Burgundy
wines
in
bottle
form
a
sediment,
owing
to
ma-
turing,
which
is
more
or
less
abundant
according
to
the
growths
and
ages.
This
sediment
does
not
impair
the
qual-
ity
of
the
wine,
provided
the
bottle
is
uncorked
carefully
and
not
shaken
so
as
to
disturb
the
sediment.
The
cork
having
been
drawn,
the
wine
should
be
carefully
decanted
while
holding
the
bottle
up
against
the
light
in
the
same
position
as
it
was
when
stored
in
the
cellar.
As
soon
as
the
sediment
is
nearing
the
neck
of
the
bottle
the
de-
18