Bourgogne Aujourd'hui Review No. 169 (French edition)

Dive into the heart of the issue 169 of the magazine Burgundy Today, the reference for all lovers of the Burgundy wine and its culture. This issue stands out as a true buying guide, "a" source of inspiration and a window open to the artisans of taste that make the region shine.

🍇 A complete and accessible buying guide

In this edition, the editorial team invites you to explore four iconic appellations: the wines of the Mâconnais, the Burgundy Aligoté, , Chorey-les-Beaune and Savigny-les-Beaune.
With 350 wines tasted starting from 7 € per bottle, this practical guide helps you identify the best value for money and discover new talents in the vineyard.
Each wine is commented on with precision, highlighting the style, terroir, and typicity of each designation.

👨‍🍳 Meeting: Yannick Alléno, viticulture as a source of inspiration

The Michelin-starred chef Yannick Alléno shares in this issue his vision of wine and gastronomy. He discusses the Viticulture as a school of rigor, patience, and creativity—values that he incorporates into his signature cuisine. A fascinating interview to understand the intimate connections between haute cuisine and fine wines.

❤️ Favorite domains

The magazine highlights several exceptional fields, including the Saumaize-Michelin Estate in Vergisson, who signs a Pouilly-Fuissé of remarkable brilliance and finesse.
Each portrait is an invitation to meet with passionate winemakers, defenders of a Authentic and lively Burgundy.

🪵 Special Report: Cooperage – A Burgundian Expertise That is Exported

The Cooperage, ancestral art and pillar of winemaking, occupies a prominent place in this issue. Discover how the Burgundian coopers perpetuate age-old gestures while innovating to attract the world's greatest estates. This report highlights a field of excellence which contributes to the international reputation of the French know-how.

🥃 Trend: Burgundy spirits, a revival

This issue also explores the Revival of spirits in Burgundy : gins, whiskies, and eaux-de-vie crafted with the same precision as the great vintages. A new generation of Burgundian distillers is bringing a wave of creativity to the region.

🍽️ Gastronomy: Paleron, the convivial beef

In the cooking section, find the recipes for Stéphane, who celebrates the Chuck steak, a popular and flavorful piece, to be prepared in sauce or slow-cooked.
From food and wine pairings are offered to enhance this generous and authentic dish, perfect for convivial gatherings.

🗺️ All the tastes and colors of Burgundy

This issue 169 celebrates the diversity of terroirs and the aromatic richness Burgundy wines. From fruity from the Mâconnais to the minerality of Burgundy Aligoté, passing through the refined reds from the Côte de Beaune, the review offers a comprehensive and passionate view of the vineyard.

With his/her your expert and accessible, , Burgundy Today remains the ally of enlightened amateurs and the wine professionals Eager to follow wine news, discover new vineyards, and nurture their passion.

🔵 Features

• Title: Burgundy Today Review No. 169

• Language: French

• Editor: Burgundy Today

• Themes: Wine, Burgundy, Vineyard, Gastronomy, Spirits

• Number of pages: Variable according to number (approximately 100 pages)

• Publication: February - March 2023

• Periodicity: Bimonthly

• Format: Paper review

• Public: Wine enthusiasts, wine professionals, oenophiles