Of all the white Burgundy we import, none is a purer expression of Chardonnay than Nicolas Maillet’s classic Maconnais cuvées. They’re cool, round, unadulterated Chardonnay with excellent balance and no oak. If the Côte d’Or offers Burgundies of pedigree and refinement, then the Maconnais offers Burgundies of vibrancy and joy.
There’s a sense of ancient history in the south of France. Roman-era towns and crumbling ruins dot the countryside — even the modern highways follow the ancient “Via Agrippa” of the Romans. Winemaking here is just as old, and archeologists have found presses dating back to 400 BC.
For white wines, it doesn’t get much drier than Muscadet. Grown near the mouth of the Loire River, Muscadet is at once brisk and hearty — the essence of the windswept Atlantic coast.
One of cooking’s most intoxicating aromas comes from the Maillard reaction. It’s the flavor associated with browned foods: think a well crusted steak, chocolate, bread crusts, coffee beans, and dark beer. First identified in 1912 by Louis Camille Maillard, the reaction is similar to caramelization, but produces earthier, more complex flavors.
With frigid air arriving this week across the country, the warm sunlight of summer in Provence may seem a long way off. But pour yourself a glass of smooth, cozy Châteauneuf-du-Pape, close your eyes, and you might even forget to check the temperature outside.
Burgundy doesn’t have to be expensive or ageworthy to be delicious. A talented winemaker with excellent terroir can make terrific wine miles from the main drag, and today’s wine is a perfect example.
The monks and farmers of France have spent centuries years identifying the grape varietals that best fit their lands. Most grape-place pairings were settled long ago, and now the happy marriages — Syrah in the Northern Rhône, Pinot Noir and Chardonnay in Burgundy, Sauvignon Blanc in Sancerre — produce many of the world’s finest expressions of each varietal.
To know French wines is to understand French winegrowing regions. Each region has its own history, rules, traditions, grapes, and customs — they’re almost like separate countries when it comes to winemaking.
The towns of Pommard and Volnay are giants of the Côte de Beaune reds. Though less than a mile apart, the two towns represent opposing profiles – Volnay tending toward elegant and feminine, and Pommard toward sturdy and masculine. As neighbors they provide an excellent example of the microterroirs of Burgundy.
There is no more underappreciated wine than Riesling. Many US consumers, burned by syrupy Rieslings with no life and too much sugar, have sworn off the grape. But for lovers of dry wine, there’s enough bone-dry Riesling out there to make avoidance foolhardy. Tall skinny bottle + “Riesling” ≠ sweet.
Cornas is a tiny appellation. Its 145 hectares (compare to Châteauneuf-du-Pape’s 3,133) are at the southern end of the Northern Rhône. The name Cornas comes from the Celtic word for “burnt earth,” and its grapes often ripen two weeks earlier than the rest of the region.
Michel Gros appears on many lists of Burgundy’s finest winemakers. His style is smooth and elegant, with warm, enticing notes of toast, red berries, and a silky texture. Gros’s village level and premier cru wines can be truly extraordinary, but they require (and reward) investment and patience.
Meursault has no grand crus, but its three famous premier crus — Perrieres, Genevrières, and Charmes — almost make up for it. These exceptional terroirs produce some of Burgundy’s greatest wines of any color. We’re excited, for the first time ever, to offer all three from our star Meursault winemaker, the Domaine Boyer-Martenot.
In most cellars, Côtes du Rhône is the workhorse wine. Hosting thirsty guests? Go with a Côtes du Rhône. Pairing anything from salad to stew to soup to sirloin? Côtes du Rhône fits the bill. The best examples are crowd-pleasing, inexpensive, and full of character.
Eric Chauvin’s story is a familiar one. A fifth generation winemaker inherits his family domaine. He begins to bottle the wines himself, tightens up the quality, converts to organic viticulture. We stumbled across Chauvin’s tiny Domaine le Souverain in the Rhône Valley a few years ago, and have been delighted at the discovery.