Muscadet has long a favorite by-the-glass wine at oyster bars around the world. And we’ll admit that there is little else (except perhaps Chablis) that washes down a plate of raw oysters so well as a brisk glass of Muscadet. Until recently, Muscadets were inexpensive and uncomplicated — a delicious wine cheerfully lacking in ceremony and grandeur.
In the debate about the value of material goods vs. experience, most assume that goods create greater satisfaction because they’re less fleeting. Science suggests, however, that experiences actually provide longer-lasting happiness. We like to think that wine is a perfect mix of the two.
Everyone knows of Chateauneuf-du-Pape. The famous appellation was heralded by French popes in the 1300s, then rediscovered by Robert Parker in the 1980s. The wines can be truly extraordinary — (watch next week for a special 9-year-old CDP) — but are usually at “special occasion” prices.
We’re sometimes asked why our portfolio focuses so heavily on France. Our year there in the late 1990s has something to do with it, but in fact France’s wine regions offer a remarkable diversity of selection. In other words, there’s enough there to keep us busy for quite a while.
The US tends to be wary of monopolies, with various laws set up to prevent their abuse. But in Burgundy, monopolies are both rare and highly sought-after. With most plots across Burgundy divided up in the generations after Napeleon’s 1804 anti-primogeniture edict, single-owner vineyards are very uncommon.
“If gold were a flavor,” Matt Kramer once wrote, “it would taste like Meursault.” Though it has no Grand Cru, the wines of Meursault are some of the most sought after in the world. For most, the name recalls white Burgundies of decadence, opulence, and style.
As fashions change, dessert wines have become a dwindling part of 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.
Nestled side by side just south the city of Beaune, three neighboring towns represent the crown jewels of White Burgundy: Chassagne-Montrachet, Puligny-Montrachet, and Meursault. This trio produces the finest whites in Burgundy, which most consider the greatest white wines in the world.
Pascal Bardoux is among the most contemplative winemakers we’ve met. Before our inaugural visit in June, Mr. Bardoux asked about the timing and contents of our lunch to understand the state of our palates. The meandering, thoughtful conversation that followed included long silences, dozens of questions, and detailed lexicological discussions about the precise flavors in the glass.
In Burgundy, it’s important to know your geography. Tiny changes in location can have large effects on the wine in the bottle. But because almost all vineyards are divided among several growers, it’s even more important to know your winemaker.
Of the 12,000 acres of vineyards planted in Chablis, only 250 qualify as Grand Cru. This highest tier includes seven distinct vineyards, each famous in its own right. But among the seven, the Grand Cru “Les Clos” is generally considered the finest. And it is from these hallowed 68 acres — just one tenth of a square mile — that today’s wine hails.
We’ve collected six mixed supply cases to help stock up for your holiday party, starting at $17/bot. We’ve included dozens of gift ideas, with discounts of 10-30% off, and free East Coast shipping. And finally, we’ve shared some of our favorite Wilcox Family holiday recipes.
For many, gift exchanges, holiday parties, and large family meals fill the next four weeks. Whether you’re a host or a guest, everyone’s just a bit happier to see you with sparkling wine in hand. Here’s a bottle of affordable, versatile bubbles that fits as well in a secret Santa or office cocktail party as on your family’s holiday table.
With Thanksgiving but a few days away, delicious smells have begun to emerge from our kitchen. One of cooking’s most intoxicating aromas comes from a process called the Maillard reaction. First identified by Frenchman Louis Camille Maillard in 1912, it’s the flavor most often associated with browned meat, though it’s also found in bread crusts, chocolate, dark beers, and coffee beans.
Burgundy isn’t always the most accessible of wines. Many bottles require cellaring, food pairing can be tricky, and there’s often a hefty entry fee. But as anyone who has ever tasted a well aged Burgundy can tell you, when it’s good, there’s nothing quite like it.