New winemakers in Burgundy are hard to come by. It’s a tiny region, and between small harvests, ever increasing demand, and well-established importers, it can seem there’s nothing new to discover. Which makes us even gladder of our most recent Burgundian find: the Domaine Boursot in Chambolle-Musigny. Neal Martin of Vinous writes of a “foundation for […]
The Salomon-Undhof estate dates to 1792, and is currently on its 7th and 8th generation winemakers, father and son Bert and Bert Salomon. Their terraced vines overlooking the Danube have long been an excellent source, with the country’s preeminent wine guide calling them a “figurehead of Austrian wine history.”
White Burgundy is an easy wine to pair with food. At the high end, an ageworthy bottle Meursault or Puligny can exceed the subtlety and depth of a red Burgundy. Paired with a lobster risotto or veal in cream, it’s a marriage of opulence and charm.
Sofie Borhmann is a bit of an anomaly in Burgundy. She’s not French (she’s from Belgium), not well known, and exports very little to the US. In a tiny region with exploding demand and skyrocketing prices, her wines are quiet, well priced, and relatively unknown. We found them on a restaurant list in Beaune, and after some persistence managed to…
We’re not sure where you’re reading this from, but we hope it has air conditioning. Everywhere from Beaune to Boston to Bordeaux has been baking this week. When it’s warm out we like to drink Chablis and cooled Beaujolais; but when it’s this brutally hot, there’s just one answer: Muscadet.
Syrah grown in most of the world is bold, rich, smooth and voluminous. In the Northern Rhône the grape takes on a different style: lower alcohol, less mouthfilling, more spice, more energy. Recent scorching summers have blurred this style a bit, but 2020 was a welcome return to normal. Decanter writes of “A reliably fresh, balanced and approachable vintage –…
Bordeaux is best known for its expensive, ageworthy red wines that are among the most famous and collectible in the world. But this tier represents only a fraction of what the region produces, and if you know where to look, there’s accessible value to be found.
A wine made up of equal parts Grenache/Syrah can take on many shapes. Grown on a flat plain in irrigated soil by a large-volume winery, the blend will be a cheap, unremarkable Côtes du Rhône. Grown just miles away in the legendary soils of Châteauneuf-du-Pape, and the wine can be an ageworthy gem.
Climate change has affected many aspects of winemaking in France. Most changes have proven challenging, such as spring frosts, hailstorms, and overripeness. But others have been beneficial. For instance, in Burgundy the malady-prone Pinot Noir vines have become healthier in warmer, drier weather.
Chenin blanc has an enormous range of expression. It can be anywhere from bone dry to very sweet depending on vintage, terroir, and winemaker. Vouvray is the original source for Chenin Blanc, but the surrounding towns in the central Loire Valley produce excellent examples as well.
Chassagne-Montrachet is a town synonymous with opulence and richness. Its wines combine weight without heaviness – everything you want in a top class white Burgundy. When we want to really impress someone with a Chardonnay, we often reach for a bottle of Chassagne from Roger Belland. Belland’s Santenay 1er cru “Beauregard” blanc is not as […]
With the first heatwave of the summer upon us, we’re in the mood for something simple and crisp. The usual hot-weather answers from our cellar are Chablis, Sancerre, or dry Riesling, but recently we’ve been reaching for Grüner-Veltliner from our lone Austrian source
Each town in Burgundy produces wines of a distinct character. Some are dark and brooding, others are lightweight and ethereal – but the boldest and most intense is Gevrey-Chambertin. One of our sources here, the Domaine des Varoilles, owns vineyards first planted in the 12th century – their vines today aren’t quite 800 years old, but they’re well over 70,…
The Northern Rhône is a small region, and new winemakers can be hard to come by -- limited supply, steady demand, etc. So when we received a prospecting email from a new winemaker touting his terroirs in Côte Rôtie “Côte Blonde,” we took note.
The style of winemaking in Chablis is somewhat in flux these days. Recent hot summers in Chablis have meant a departure from the stony, crystalline expression of old. These richer, rounder wines can handle more oak, and some winemakers have extended their elevage, creating wines with richness and complexity to rival those of the Côte d’Or.