A lot of people, and I am no exception, will tell you that the most complicated wines to learn about are Bourgogne wines. More than 10 years ago, when I was still working in a Canadian restaurant, Bourgogne wines often really confused us.
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The more you go to Bourgogne, the more you will notice interesting things. For example, tourists like to eat Burgundy’s famous snails, but actually, local people rarely have it.
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For the sommelier, ensuring that the wine is enjoyed at the optimum temperature is an important part of his job, and the control of the details of the temperature can often better stimulate the potential of a bottle collection.
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