07.02.08 Burgundy's winemaking : A philosophy of substraction


According to Daisuke Utagawa, partner and creative director at Sushi-Ko Restaurant, Washington D.C., subtraction allows chefs to reveal the essence of each ingredient in its most honest yet refined state. By subtetly combining ingredients, a taste sensation is created that demonstrates the complexity and beauty of nature for the eye and the palate. "In contrast, addition is the philosophy of classic French cuisine. The finest raw materials are combined to create a flavorful sum that is greater than its individual components." The Burgundy growers commitment is to achieve honest and refined expressions of beauty through the nurturing and selection process that best characterizes their region. Like Japanese chefs, these French grower/winemakers strive to remove or avoid elements in their winemaking process that obscure or diminish the quality of the fruit.


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