LA PAULEE, LARGEST WINE PARTY IN THE WORLD

La Paulée is a Burgundian celebration held at the end of the grape harvest.
This was once a widespread practice throughout France but now most often refers to the festivities held in Meursault. La Paulée de Meursault is part of Les Trois Glorieuses, the three glorious days, that take place around Beaune on the third weekend of each November. The first day centers on a Saturday banquet hosted by the Confrèrie des Chevaliers du Tastevin at the Château du Clos Vougeot. On Sunday, the renowned auction of Hospices de Beaune wines is held in the beautiful fifteenth century Hôtel-Dieu. The grand finale of this oenophilic trilogy is La Paulée, an extravagant luncheon that starts at noon on Monday at the Château de Meursault and continues well into the evening.
The modern day La Paulée was initiated by Jules Lafon, one of Burgundy's most respected wine growers. In 1923, he decided to revive the traditional grape harvest celebration to which, in the Middle Ages, Cistercian monks invited their vineyard laborers. That same year, Jules Lafon held his first Paulée at his Meursault Domaine. Neighboring viticulturists decided that Lafon had an excellent idea, and over the next few years La Paulée de Meursault expanded rapidly. By 1932, it was officially established as a fixed annual event.
Over the years, La Paulée has changed a bit from the original communal banquet for growers and their workers. Though such vineyard celebrations with harvest participants have continued, the official La Paulée has become a grand gala attended by Meursault growers and producers along with other wine connoisseurs. It is a privilege to attend and reservations are mostly made a year in advance.
A special feature of La Paulée de Meursault is that everyone brings wine. This, no doubt, makes it the world's classiest BYOB party. A friendly but intense competition reigns as bottles are uncorked, shared and imbibed. Anyone who appreciates fine eating and drinking should try to attend this event, which captures the essence of Burgundy's joie de vivre.

by courtesy: Daniel Johnnes