The Styles of Pinot Noir and Burgundies Changes Over the Last 4 Decades with Jasper Morris MW
From Podcast: “Eat Sleep Wine Repeat”
“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!”
