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The
grapes
are
picked
at
the
end
of
September
or
begin-
ning
of
October
according
to
their
degree
of
ripeness.
The
fermentation
is
followed
very
carefully
and
the
cuveries
where
the
wine
is
made
are
commodiously
built
so
as
to
ensure
perfect
conditions
of
temperature
and
cleanliness.
The
wines
drawn
into
casks
are
treated
methodically;
in
February
or
March
following
the
gathering,
they
are
sepa-
rated
from
the
lees
which
are
pretty
considerable;
a
second
racking
takes place
in
July.
The
following
year,
the
wines
are
racked
twice,
and
nor-
mal
treatment
is
continued
by
fining
and
racking
until
they
are
ready
for
bottling
which
is
also
effected
with
the
utmost
care,
every
precaution
being
taken
to
ensure
proper
devel-
opment
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
\
S
Yonne
559,900
427,800
250.800
1|
Saone
et
Loire
1,204,800
2,306,500
1
015
000
(S
Cote d'Or
...
679,200
929,300
4O4;i0O;-S
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
ofif
their
sedi-
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