24 Days of French Wine: Burgundy

Burgundy is a region very famous for their wines. Appellations - and I'm noticing a trend here - get more specific geographically as the wine gets better and/or more tightly controlled in its grapes and production methods. The bottom is the general Burgundy appellation. Next up come special regions within Burgundy. Above that are the specific villages that get their own appellation. At the top we get the "grand cru" labels usually labelled with the name of the chateau or what-have-you where that wine is produced.

In my research, I'd heard it said that the generic wines tend to be overpriced, leaning more on the history of their name than the quality of the product, so I just got a basic passetoutgrains bottle which mean everything gets used: grapes, pips, skins, even stems, from a mix of permitted grapes.

~The details~
Name: Bourgogne Passe-Tout-Grains (no name)
Year: 2014
Region: Burgundy
Appellation: Bourgogne - Appellation d'Origine Protégée
Grape/Cépage: Pinot Noir, Gamay
Alcohol: 12%
Serving Temp: 10-12C
Serving ideas: Charcuteries, Pot-au-feu, Oeufs en meurette

What we did: Oeufs en meurette. Didn't know what it was, but I was intrigued. It's basically a beef burgundy sauce without the beef - so, onions, garlic, bacon, mushrooms, a bit of sugar and a lot of wine - served with poached eggs and garlic bread.

Drinking this a little after the Brouilly from the Beaujolais region, all I could think was "Nope, still sour."  I was very grateful for the sugar in the sauce recipe. The wine and the meal paired well together, but seriously, I'm not seeing what the hype is about in this region. Maybe I need to try the nicer, older, finer, better, whatever-er wines, but if I can find wines at a similar price point from other regions that I enjoy far, far more... why bother?