To wrap up my account of a very full day we spent in northern Burgundy last October, here are just a few more photos. After Chablis and Tonnerre in the morning, Môlay for lunch back at the gite, and then a few hours in and around Irancy, we drove to the next village south, which is Cravant (pop. 875 or so).
La Porte d'Orléans à Cravant en Bourgogne
I just read that Cravant, which sits at the confluence of the Cure and Yonne rivers, had as many as 5000 inhabitants in the Middle Ages. It was an important river port. The town actually dates back to Roman times, when Caesar's troops paved the local road and planted the grapes called César that go into the wines of Irancy to supplement Pinot Noir.
If I understand correctly, the Palotte vineyard plot where some of the best Irancy wine is produced actually lies within the borders of the commune (township) of Cravant. Cravant's vineyards are part of the Irancy AOC.
This has nothing to do with Burgundy, but today I am going to be busy cooking sauerkraut — a choucroute garnie with my own attempt at a home-made smoked chicken plus some store-bought saucisses de Montbéliard, saucisses de Strasbourg, and a chunk of poitrine fumée (smoked pork belly). Choucroute (salted, fermented cabbage) is normally cooked with white wine, juniper berries, onions, and carrots. It is served with pommes de terre à l'anglaise (boiled potatoes). That's how I'll cook it and what we'll have with it.