Burgundy

Jean Anthelme Brillat-Savarin (1775-1826), the great gastronome, is claimed by Burgundy. He became involved in the French Revolution and was banished from France under Robespierre’s Reign of Terror. During the years from 1794 to 1797, as a refugee in America, he sadly missed the wines and foods of home. His exile from France taught him how important fine dining is in the enjoyment of life. Upon returning to his native France he wrote Physiology of Taste, which was published just before his death.