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searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: Burgundy is the anglicised name of Bourgogne, a region and province in the east of France which produces some of the finest wines in the world. The vineyards extend from Auxerre in the north almost as far as Lyon. Wines are produced in five regions, including Chablis, Côte d’Or (which includes Côte de Beaune and Côte-de-Nuits), Côte Chalonnaise and Mercurey, Mâconnais and Beaujolais. Famous wines from the region include Chablis, Fleurie, Gevrey-Chambertin, Meursault, Montagny and Pouilly-Fuissé. Dry wines such as Montrachet are among the finest in the world.
Red wines in Burgundy are lovely scented, smooth wines mainly made from Pinot Noir and Gamay grapes, while white wines are predominantly made with Chardonnay.
The region is also known for Dijon mustard, Charolais beef and cassis.
|With very many thanks to Chris Kissack, the wine doctor||
Most frequent country: France
Most frequent region: Burgundy
Also known as: Bourgogne
See places: French food and cuisine, Ain, Autun, Beaujolais, Beaune, Charolais, Dijon, Mâcon
See foods and dishes: abatis à la bourguignonne, Abbaye de Cîteaux, Abbaye de la Pierre-Qui-Vivre, Affidélice au Chablis, Aisy Cendré, Bleu de Bresse ®, à la chalonnaise, Charolais, Claquebitou, clos, corniotte, crapiau, gougère, haricots rouges à la bourguignonne, jambon persillé, pochouse, poularde à la bourguignonne
See drinks, wines etc: café noisette, Côte de Beaune, Côte Chalonnaise, Côte de Brouilly, Côte de Nuits, Côte d'Or, Gevrey-Chambertin