On Thursday, February 24, I'll be returning to the podium at Philly's Tria Fermentation School to lead an overview of the wines of Burgundy. Here's the plug for the class (I wrote most of it, so I figured it'd be okay to lift it) taken directly from today's announcement of Tria's February schedule of classes.
Always wanted to explore Burgundy but never knew quite where to start? Here’s a great opportunity to dig in and have fun. In this class, we’ll cover the various regions that constitute Burgundy as a whole, from the Mâconnais in the south to Chablis in the north. We'll focus on the two primary grape varieties of the region—Chardonnay and Pinot Noir—but also taste wines made from lesser know Burgundian varieties such as Aligoté. Come see for yourself why so many Francophiles are in love with all of Burgundy!I've said it before but it bears repeating: these classes tend to sell out very quickly, so jump on board. Even if you're an old hand when it comes to Burgundy, I promise I'll be pouring a lineup of wines compelling enough to keep everyone happy.