Much of the white Burgundy we import comes from the three usual suspects — Meursault, Puligny-Montrachet, and Chassagne-Montrachet. These classic wines usually start at around $60 a bottle, and while they’re delicious (see current Futures), we try to find a wide range of character and price. Some of our favorites come from the towns just over the border from these three.
Burgundy and Bordeaux are the two giants of French wine. In nearly every aspect — style, tradition, grape varietal, scale — they are opposites. Ansonia’s scale fits far better into Burgundy than Bordeaux; but the wines of Bordeaux continue to intrigue us, and we’re always on the hunt for something new there.
Nicolas Maillet is our favorite new source for chardonnay from southern Burgundy. His wines are classic examples of white Maconnais — cool, round chardonnay with excellent balance and little or no oak. If the Côte d’Or is home to Burgundies of pedigree and refinement, then the Maconnais is home to Burgundies of vibrancy and joy.
Châteauneuf-du-Pape is one of the world’s great wines. Made famous by French Popes over seven centuries ago, the area is rich in winemaking history. Today the appellation (which covers only about 12 square miles), makes some of the most sought-after wine in the world.
The Grand Cru of Corton is massive. Stretching across a prominent hill just north of Beaune, the vineyard covers 236 acres, just 40 less than the entire appellation of Morey-St-Denis. The terroirs vary widely across the giant vineyard, and so it’s further divided into dozens of smaller “climats.” The finest of these are the three farthest north in the middle of the slope: Bressandes, Clos du Roi, and Renardes.
The 2016 September Futures issue has just been released. Futures offers near-wholesale pricing through advance orders. To place an order from our Futures program, download a PDF and submit an order form by Sunday September 18.
At the start of every tasting, Rhône winemaker Denis Basset gives us small taste of white. “Just to set the palate,” he explains, before continuing on to his rich, syrah-based reds. The white is always lovely — floral and fresh, beautifully expressive, and a perfect way to start a tasting. And every year, when we ask how much we can buy, he smiles and shakes his head. (Loyal local restaurants are to blame).
The Loire Valley is known as the “Garden of France.” Its lush rolling hillsides produce nearly every type of wine, from dry to sweet, light to dark, and white and red to sparkling and rosé. One of region’s most distinct styles is an unoaked, juicy Cabernet Franc from the central Loire Valley.
Aligoté is Burgundy’s other white grape. Forever in the shadow of the finest Chardonnays in the world, Aligoté is rarely profound and never expensive. We’ve searched for years for one to add to our lineup, and have usually come up empty — most are too acidic, unbalanced, or thin.
“Remember gentlemen,” Winston Churchill once told his cabinet, “it’s not just France we are fighting for, it’s Champagne.” Though no one may yet have matched Churchill’s enthusiasm for the stuff, Champagne continues to grow in popularity each year. Last summer we added our very first grower Champagne producer, and have since struggled mightily to keep it in stock.
As fashion has changed, dessert wines have faded from collectors’ inventories. But no serious cellar is complete without them. We think everyone — even casual wine enthusiasts — should have at least one dessert wine in their arsenal; and if it’s going to be just one, it should be Sauternes.
Winemakers in Burgundy often struggle with the weather — between hailstorms, vine maladies, and rain, it’s surprising wine gets made there at all. But two hours south in the Rhône Valley, things are (quite literally) much sunnier. The winemakers of the Rhône are blessed with abundant sun, disease resistant sandy soils, hearty vines, and a healthy north wind called the Mistral.
White Burgundy is a near-perfect food wine. With the possible exception of Riesling, no wine goes so well with so many different dishes. Bottles from famous producers can run well past $100 per bottle, but you don’t have to spend top dollar for delicious, classic white Burgundy.
Careful aging does fascinating things to a bottle of wine. Tannins soften, ripe fruits turn to cooked, and the palate adds fascinating secondary notes: mushrooms, underbrush, nuts, and tobacco. Not all wines require aging to reach their potential, but for those that do, there’s no substitute for time.
If enjoying life were an olympic sport, the French would certainly be on the medal stand. (Italy might well win the gold, but it’d be a photo finish.) Particularly in the south, things seem to move just a bit more leisurely. With warm sun and a cool dry breeze at your back, the bustle of Paris up north seems futile and far away.