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Burgundy

The Modern Cellar

Extraction, sulphur, the press house and the arguments in between

The cellars of the Côte d'Or · 4 chapters · 12 min read

The decisions taken after the fruit arrives, and the arguments about them.

Free to read: every chapter below is open

Handling the Reds

  1. 01Infusion Against ExtractionOn a complete reversal in what a good young red is supposed to look like.
  2. 02How Little Sulphur Is Too LittleOn the additive that everything else in the cellar depends on.

Handling the Whites

  1. 03Pressing Whites, SlowlyOn the two hours that decide what a white Burgundy will be.
  2. 04The Natural Wine ArgumentOn a category with no definition, and the parts of it that are measurable.