Ep 282 – Burgundy Wine Region | French Wine Deep Dive for WSET Diploma D3

Why is Burgundy home to some of the world's most expensive wines? What makes Chablis so different from Meursault, even though both are made from Chardonnay? And how can two Pinot Noirs from neighbouring vineyards taste remarkably different? In this episode of Eat Sleep Wine Repeat , Janina takes you on a comprehensive deep dive through Burgundy, France, using the WSET Diploma D3 Wines of the World textbook as a guide. Whether you're revising for your WSET Diploma exams, planning a wine trip to Burgundy or simply curious about what makes this legendary French wine region so special, this audio flashcard-style episode will help you understand the geography, grapes, vineyards, winemaking and appellations behind its extraordinary wines. We begin in Chablis, exploring its cool continental climate, Kimmeridgian limestone, frost risks and the differences between Petit Chablis, Chablis Premier Cru and Chablis Grand Cru. Then we travel south to the Côte d'Or, discovering why vineyard slope, aspect, altitude and soil are so important to the quality and style of Pinot Noir and Chardonnay. Along the way, we explore everything from whole-bunch fermentation and oak ageing to Burgundy's complex classification system, famous villages and Grand Cru vineyards. We'll also visit the Côte Chalonnaise and Mâconnais, where appellations such as Rully, Mercurey, Bouzeron and Pouilly-Fuissé offer fascinating wines and often better value. Finally, we look at the business of Burgundy: its fragmented vineyard ownership, domaines, négociants, cooperatives and the forces driving the extraordinary prices of its most sought-after bottles. This is a detailed but approachable guide to one of the world's most celebrated wine regions, designed to help you connect what happens in the vineyard and winery with what eventually ends up in your glass. Timestamps 01:30 – Burgundy's key grape varieties and geography – Pinot Noir, Chardonnay, the history of Burgundy's climats and the differences between Chablis, Côte de Nuits, Côte de Beaune, Côte Chalonnaise and Mâconnais. 02:45 – Understanding Burgundy's quality and prices – why appellation, vineyard site, producer reputation and limited supply all influence the price of Burgundy wine. 03:45 – Chablis: location, grape variety and classic wine style – Chardonnay, high acidity, citrus and green apple flavours, and why Chablis is often associated with little or no obvious oak. 05:10 – The history of Chablis – trade with Paris, phylloxera, railway competition, devastating frost and the region's recovery. 06:10 – Chablis climate and vintage variation – continental conditions, rainfall, spring frost, hail, fungal disease and the challenges of ripening Chardonnay. 07:10 – Kimmeridgian and Portlandian limestone soils – how soil, vineyard aspect, slope and drainage help explain differences in quality and style across Chablis. 08:30 – Protecting Chablis vineyards from spring frost – smudge pots, sprinklers and delayed pruning, including the costs of frost protection. 09:25 – Chablis rootstocks and vine training – limestone-tolerant rootstocks, double Guyot pruning and the distinction between Chablis viticulture and Champagne's Taille Chablis system. 10:40 – Harvesting and yields in Chablis – machine harvesting versus hand harvesting and how practices differ from the Côte d'Or. 11:10 – Petit Chablis, Chablis and Premier Cru – how vineyard location, exposure and ripeness contribute to differences in body, concentration and ageing potential. 11:55 – Chablis Premier Cru vineyards and climats – understanding named vineyards, lieux-dits and how geographical names appear on labels. 13:30 – Chablis Grand Cru: seven famous climats – the Grand Cru hillside, its distinctive growing conditions and why these wines represent such a small proportion of production. 14:45 – Chablis appellation yields – comparing