Burgundy Best Quotes

His skin was pocked and ruddy, his nose large and misshapen, red and veined as though he’d snorted, and retained, Burgundy. His teeth protruded, yellowed and confused, heading this way and that in his mouth. His eyes were small and slightly crossed. A lazy eye, thought Gamache. What used to be known as an evil eye, in darker times when men like this found themselves at best cast out of polite society and at worst tied to a stake.

And then he looked at Damon Julian. The eyes dominated the face: cold, black, malevolent, implacable. Abner Marsh looked into those eyes a moment too long, and suddenly he felt dizzy. He heard men screaming somewhere, distantly, and his mouth was warm with the taste of blood. He saw all the masks that were called Damon Julian and Giles Lamont and Gilbert d'Aquin and Philip Caine and Sergei Alexov and a thousand other men fall away, and behind each one was another, older and more horrible, layer on layer of them each more bestial than the last, and at the bottom the thing had no charm, no smile, no fine words, no rich clothing or jewels, the thing had nothing of humanity, was nothing of humanity, had only the thirst, the fever, red, red, ancient and insatiable. It was primal and inhuman and it was strong. It lived and breathed and drank the stuff of fear, and it was old, oh so old, older than man and all his works, older than the forests and rivers, older than dreams. Abner Marsh blinked, and there across the table from him was an animal, a tall handsome animal in burgundy, and there was nothing the least bit human about it, and the lines of its face were the lines of terror, and its eyes-its eyes were red, not black at all, red, and lit from within, and red, burning, thirsting, red.

For Henri Jayer of Vosne-Romanée in Burgundy, it meant trading his wine for food so his family would have enough to eat. For Prince Philippe Poniatowski of Vouvray, it meant burying his best wines in his yard so that he would have something to restart business with after the war.

There is a reason, after all, that Mark Twain sent a lengthy bill of fare home ahead of him after he’d spent so much time in Europe. Among the things he’d missed the most were: "Virginia bacon, broiler; peach cobbler, Southern style; butter beans; sweet potatoes; green corn, cut from the ear and served with butter and pepper; succotash; soft-shell crabs." … And then there’s the exchange between Katherine Anne Porter and William Faulkner that occurred at a swanky French restaurant that was probably Maxim’s. They had dined well and enjoyed a fair amount of Burgundy and port, but at the end of the meal Faulkner’s eyes glazed over a bit and he said, "Back home the butter beans are in, the speckled ones," to which a visibly moved Porter could only respond, "Blackberries." Now, I’ve repeated this exchange in print at least once before, but I don’t care. No matter who we are or where we’ve been, we are all, apparently, ‘leveled’ by the same thing: our love of our sometimes lowly, always luscious cuisine—our love, in short, of Home.

In 1866, in order to market Burgundy as a tourist destination and promote its wines, political and business leaders decided to add the name of each village’s best vineyard to that name of the village itself. Chambolle became Chambolle-Musigny; Gevrey, Gevrey-Chambertin; Morey, Morey-St.-Denis; Puligny, Puligny-Montrachet; and so on. The tiny heart of all of Burgundy became Vosne-Romanée.