🥃 Fine de Bourgogne

Fine de Bourgogne is a controlled appellation for Burgundy wine spirit, protected in the EU as a geographical indication. It is distilled from wines that were left on fine lees after racking, and matures for at least three years in oak. On the market it is from 40 % ABV, pale yellow in colour, with a delicate, slightly sweet and smoky taste.

Raw material. The wines must be declared under one of the Burgundy AOCs in the départements of Yonne, Côte-d'Or, Saône-et-Loire and Rhône. Permitted grape varieties include Pinot Noir, Chardonnay, Gamay and Aligoté. No more than 3 % of a farm's wine may be distilled, and adding other lees is forbidden.

Production. Distillation is periodic, in several copper pot stills of up to 630 litres with low columns; the spirit comes off at up to 72 % ABV. It then matures for at least three years continuously in oak, in containers of up to 60 hectolitres. Caramel and a little sugar are allowed.

History. The specification explains that Burgundy wines are too good to distil whole, so for a long time wines with lees were distilled instead. The name « Fine de Bourgogne » has been known since at least 1861, and recognition of the appellation was signed on 11 April 1946. It is drunk as a digestif, mixed with crème de cassis in « Finecasse », and used to fortify the must for Burgundy ratafia.

Why this matters to you. Fine de Bourgogne is softer than Marc de Bourgogne because it is made from wine, not from pomace. There are few producers, about 200 winegrowers. The WHO reminds: there is no safe dose of alcohol.