Burgundy – perspective – holiday is over!

I rarely go on holiday as the Winehog project is taking up all my time. This year, however, I took a week in Denmark with my Danish relatives, including my dear old mother – Rita -, now 92.

I was nice … but in reality I missed France, I missed Burgundy, and finally I was longing back to my home in Nuits-Saint-Georges.

In reality, I love staying in France … and I feel at home in Nuits-Saint-Georges. In France, the contacts are more personal, as we have these small “informal relationships” that make you stop and greet and perhaps even have a small chat in the street.

This can seem trivial, but as a Dane, one really values these small contacts … they make a relation and a feeling of somehow belonging. In Denmark, these small polite greetings are often long gone … a thing of the past. It is very important to keep this even in what you think is a busy world!

I belong … just a little to Burgundy!!

The French Arrogance?

As a foreigner, I see very little of the so-called French arrogance … and this pleases me, as this at times can be tedious to say the least (in other regions).

Burgundy is, however, entering a new phase where the prices of the wines are becoming a big obstacle … and we will see business models no longer viable and speculative chance-taking no longer successful.

I hope that Burgundy will realise that the current prices can not be increased without it having more permanent damage on demand. Burgundy is rapidly becoming the new Bordeaux … believe me, you don’t want this!.

In Copenhagen, Burgundies are becoming a problem pricewise as they are now too expensive even for the Bussines clients in the restaurants (they do often have rules and limits) and for the private customer they might have the money … but dont like the feeling of being ripped … note prices has increased with 30% or even more in three years (list price in the restaurants).

We do remember the prices of yesterday … don’t fuck with us!! … and in Burgundy restaurants really really need to get their acts together, compared to Copenhagen, they do have a lot to learn – sad to say this about my new home, Burgundy.

The vibrancy and the delicacy of the food are missing in many Burgundy restaurants … who need to be more inventive and think lighter and have more edge in the dishes, as global warming requires something different … perhaps something more spicy (did the gods of Burgundy forbid spices in Burgundian food).

Inventions are few … often with a sous-chef-run kitchen … and this is clearly not working … and even the bistros have to reinvent themselves

… but sometimes I wonder … do you care, patrons? .. and then why should we? We need passion, we need talent … not “old guys” looking at bank statements and the prospect of selling the restaurant to the next jerk.

And now to the 2024 vintage!