Bourgogne Passe-Tout-Grains is an ''

Appellation d'origine contrôlée An appellation is a legally defined and protected geographical indication primarily used to identify where the grapes for a wine were grown, although other types of food often have appellations as well. Restrictions other than geographical boun ...

'' (AOC) for

wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

from the region of

Burgundy Burgundy (; french: link=no, Bourgogne ) is a historical territory and former administrative region and province of east-central France. The province was once home to the Dukes of Burgundy from the early 11th until the late 15th century. The c ...

France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...

. Most Bourgogne Passe-Tout-Grains, which is sometimes written unhyphenated as Bourgogne Passetoutgrains, is red although

rosé A rosé () is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. ...

wine may also be produced. Unlike other Burgundy wines, which are primarily produced from a single

grape variety This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried (raisin, currant, sultana). For a complete list of all grape species including those unimportant to agriculture, see Viti ...

, Bourgogne Passe-Tout-Grains is essentially a

cuvée ''Cuvée''Or Cuvee on some English-language labels. () is a French wine term that derives from ''cuve'', meaning vat or tank.J. Robinson (ed), ''"The Oxford Companion to Wine"'', Third Edition, p. 218, Oxford University Press 2006, winepros.com. ...

Gamay Gamay is a purple-colored grape variety used to make red wines, most notably grown in Beaujolais and in the Loire Valley around Tours. Its full name is Gamay Noir à Jus Blanc. It is a very old cultivar, mentioned as long ago as the 15th centu ...

and

Pinot noir Pinot Noir () is a red-wine grape variety of the species ''Vitis vinifera''. The name may also refer to wines created predominantly from pinot noir grapes. The name is derived from the French language, French words for ''pine'' and ''black.' ...

History

The Bourgogne Passe-Tout-Grains became a regional AOC on 31 July 1937.

Region of production

Bourgogne Passe-Tout-Grains is allowed to be produced in the entire area which can use the basic Bourgogne appellation. This means 91 communes from the

department Department may refer to: * Departmentalization, division of a larger organization into parts with specific responsibility Government and military *Department (administrative division), a geographical and administrative division within a country, ...

Côte d'Or Côte is a British cafe chain founded by Richard Caring, Andy Bassadone, Chris Benians and Nick Fiddler in Wimbledon, London Wimbledon () is a district and town of Southwest London, England, southwest of the centre of London at Charing Cross ...

, 85 communes of

Rhône The Rhône ( , ; wae, Rotten ; frp, Rôno ; oc, Ròse ) is a major river in France and Switzerland, rising in the Alps and flowing west and south through Lake Geneva and southeastern France before discharging into the Mediterranean Sea. At Ar ...

(not to be confused with the wine region Rhône), 154 communes of Saône et Loire region and 54 communes of

Yonne Yonne () is a department in the Bourgogne-Franche-Comté region in France. It is named after the river Yonne, which flows through it, in the country's north-central part. One of Bourgogne-Franche-Comté's eight constituent departments, it is lo ...

. Since Côte d'Or and Yonne have very little Gamay, most Passe-Tout-Grains are produced from grapes grown in Saône et Loire (essentially the

Côte Chalonnaise Côte Chalonnaise is a subregion of the Burgundy wine region of France. Côte Chalonnaise lies to the south of the Côte d'Or continuing the same geology southward. It is still in the main area of Burgundy wine production but it includes no Grand ...

subregion of Burgundy), where Gamay makes up almost half of the red grapes.Burgundy Wines: The Gamay grape
accessed June 18, 2008.

Grape varieties

Bourgogne Passe-Tout-Grains must contain more than 30%

, more than 15%

, and the proportion of other allowable grapes (

Chardonnay Chardonnay (, , ) is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern French wine, France, but is now grown wherever wine is produced, from English wine, Englan ...

Pinot blanc Pinot blanc is a white wine grape. It is a point genetic mutation of Pinot noir. Pinot noir is genetically unstable and will occasionally experience a point mutation in which a vine bears all black fruit except for one cane which produces white ...

and

Pinot gris Pinot Gris, Pinot Grigio (, ) or Grauburgunder is a white wine grape variety of the species ''Vitis vinifera''. Thought to be a mutant clone of the Pinot Noir variety, it normally has a grayish-blue fruit, accounting for its name, but the gra ...

) must be less than 15%. Historically the required percentages of Pinot Noir were 20% (1937-1943), 25% (1943-1947) and one third (1947-2009).

Wine

The Pinot and Gamay are fermented together. This process starts with a

carbonic maceration Carbonic maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment before crushing. Conventional alcoholic fermentation involves crush ...

and continues with a traditional

fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...

. The wine is usually released young as it is open and generous.

References

{{Reflist Burgundy (historical region) AOCs