Book review: The Terroir Guides: Food Wine Burgundy
David Downie clearly loves the rural nature of the region; he is at his
best when going off piste in search of a good cheese maker, the origins
of Flavigny aniseed balls, or the best Charolais steak. Alison Harris'
photos evoke the spirit of the place, and the maps are clear and useful.
The basic introduction to the region's wines is designed for the novice. There is little that Decanter readers do not know, and the winemaker listings are patchy. Santenay's winemakers are given plenty of space, Savigny's hardly any. A famous name, like Pierre Morey in Meursault, is unheralded among little-known domaines.
But, after all, only 20% of the land is given over to vineyards in Burgundy and if, after strenuous tasting, you want to get to know the other 80%, Downie has got under the skin of the place. Want the best andouillettes (tripe sausages) in Chablis, or the finest butcher in Pommard? What about a cookery course in Dijon, or a day truffle-hunting? The information you need is here unwind happily.
The Terroir Guides: Food Wine Burgundy is published by Little Bookroom