The year 2010 may be the hottest year ever. And while we’ve been simmering, the world’s grapevines have been baking.

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The real challenge for serving wine lies in what to pair with this myriad meal. Taylor Eason offers five simple rules to keep you from going wrong.

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I’m still a bit too jet lagged to be of much use after my trip to Burgundy. I’ve got a lot of fantastic producers and wines to write about, as well as the fabulous weekend of the Hospices de Beaune, but I need to clear my head a little, and get more sleep. What I did manage to do on the plane, however, was sort through some of my pictures from the trip, which many of you have asked for. So in the meantime, here’s some highlights.

For those of you unfamiliar with this browsing interface, there are 33 photos here, organized into several pages which are accessible using the number and arrow controls at the bottom of the photo unit.

Those of you particularly interested in these images may find the slideshow at Flickr a more compelling experience.

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The Hospices de Beaune wine auction is still in full swing. It opened with great enthusiasm this afternoon, just as the sun peeked through the incessant clouds that have been sprinkling the Cote d’Or all week. For the first two hours, all of the auction lots were selling at 10 to 20% higher than their auction estimates. This bodes well for Burgundy, and perhaps the wine world as a whole.

The highlight of the day so far, however, must be the sale of the annual President’s lot, a special wine, made even more special at this, the 150th Anniversary of the Hospices de Beaune wine auction, as it is being offered as a single, specially made tonneau, the oversize 500-liter oak barrel. The wine inside is a 2010 Beaune Premier Cru, and the wine’s official name is Cuvée Nicolas Rolin, after the Chancellor of the Duke of Burgundy, who founded the Hospice de Beaune in 1443.

Here’s a short video of the guest President of the auction, French actor Fabrice Luchini, taking the final bid and bringing down the hammer. Final price for the single tonneau of wine: 400,000 Euros.

For anyone looking to do mental calculations, that’s $548,320, about $822 for each of the 666 bottles you’d get out of such a barrel. And, that’s not the end of the cost for such things, because as a buyer you must pay someone to keep the barrel for you until the wine is ready, and then pay to have it bottled, and shipped. An experienced buyer I spoke to told me that the best rule of thumb, once you figure the aforementioned costs in addition to your buyer’s premium paid to the auction house was about twice the price you bid.

But like all such charity auctions, the proceeds go to a very good cause, and they should really demonstrate generosity rather than market prices. More to come on the auction as I get the time.

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Spotted very prominently displayed in a bookstore in Beaune, France:

I first learned of the book from Parker himself on twitter a few months back:

I don’t read French well, unfortunately, so I can’t validate Mr. Parker’s assessment of the book, but it certainly didn’t seem to be excoriating. But then again it all depends on the point of view you bring to the book. Fans may see pure satire, while foes may find vindication for their enmity.

It certainly did look funny.

Looks like it’s available from Amazon France for anyone who really wants a copy.

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As corporate behemoths gobble up wineries, some independent properties hang on. Taylor Eason talks about their secrets.

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Beaujolais Nouveau “speaks for the current vintage,” writes Richard Fadeley, offering a primer on Beaujolais and some good ones to try.

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This was going to be the year that I didn’t write about the arrival of the Beaujolais Nouveau.

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