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The blending of pinot noir and gamay in Burgundy is an old tradition that serves as a reminder that the cultivation of gamay, "a very bad and disloyal variety", was banned in the year 1395 by the Duke of Burgundy. The recently created Coteaux Bourguignons appellation serves as a catch-all for various reds and whites, in this case 55% pinot noir and 45% gamay from southern Beaujolais. A simple fermentation in cement tanks gives us a crimson red that's just booming with bright red fruit. Roast chicken or white bean soup would be a good play with this one.