First Impressions of Burgundy

I was asked recently what my first impressions of Burgundy have been, so I've mulled it over and this is what I've decided:

Burgundy is more than just a region of haughty wine and traditionalist winemakers. It is a culture proud of its fine food, wine and terroir; a culture that strives for the best quality in each of these categories and succeeds. From the prospective of a wine student from California, whose knowledge base of wine includes more science than experience, I entered Burgundy with a bias toward winemaking practices in California. However, not even two months into my internship and I believe I may be swayed toward the traditional, yet innovative practices utilized in Burgundy. Winemaking begins in the soil, moves through the plant to the fruit, and needs little to no intervention afterwards. This concept seems obvious here, but I believe that there is a disconnect sometimes between the land and the wine in other regions. In Burgundy, there is no disconnect. Here, there is a respect for the terroir and the vines which dig their roots into its soil. Quality wine is attained through great attention to the land, vine, and fruit. In the same way, quality food is attained through great attention to the local, fresh ingredients. In Burgundy, this is all understood and implemented. A good wine is just as easy to make as a good meal, you just have to know what elements to focus on. So perhaps a good life follows the same pattern, and Burgundy has attained the ultimate balance we all strive to attain.

In any case, writing this excerpt on the region was quite difficult for me. It made me really think about what I thought I knew about Burgundy, and what I think I've learned now. It made me ponder about what I have gained so far, and in what direction I'd like my career to head from here. My dreams went wild, and I couldn't find the words to express my desires. But then I realized that I might be confusing my dreams with my views of Burgundy...but maybe they were one in the same?