Red Burgundies aren’t known for their heartiness. Pinot Noir is a delicate, thin-skinned varietal -- light in color and body. It most often shows subtlety over strength, polish over power.
“The greatest white wine commune on earth” – that’s how Master of Wine Clive Coates describes Puligny-Montrachet. Known for its singular purity and depth, Puligny is white Burgundy at its most regal.
There’s no better wine for Autumn than Beaujolais. That refreshing chill in the air these days perfectly matches the crackling energy and gulpable freshness of Beaujolais.
Burgundy is a tough place to find new winemakers. It’s a tiny, well-trodden region, with limited supply and ever increasing demand. It often feels like the best producers have all been discovered.
By Burgundy standards, Gevrey-Chambertin is an enormous appellation. It covers a thousand acres, including a whopping 135 acres of Grand Cru. Its wines are of a similar scale -- rich, meaty, bold Pinot Noir balancing delicacy and depth.
We do lots of grilling in the summer. For nice cuts of meat we suggest fancier red Burgundies or Bordeaux -- something complex to sit with and enjoy slowly. But for simpler fare -- burgers, shish kabob, vegetables, chicken, steak tips, etc -- we like reds that aren’t too complicated.
Rosé has exploded in popularity over the last few years. Open a well chilled bottle on a muggy August afternoon, and its appeal isn’t hard to find. With the market continuing to grow at 30-40% year over year, consumers around the world have imposed higher standards, and the quality of rosé has risen.
Oysters are a common sight at French markets. Huitres are a natural pairing for wine, in both the gustatory and philosophical senses. Just like wine, they’re an expression of terroir (or merrior, if you like) whose character changes with their origin. And in matters gustatory, well, it’s a match made in heaven.
Champagne is a complicated place. Since its early days the region has been inseparably linked to a sense of glamour and marketing. It can be easy to lose track of quality and distinctiveness amid Champagne’s glossy promotional haze.
A perfect food-wine pairing elevates both elements. Here are 12 favorite French recipes pairings, including Burgundy, Bordeaux, Rhône, Sauternes, and more.
Everything about Thomas Morey is precise. From his wire-rimmed glasses, to his spotless tasting rooms full of Zalto stemware, to his clean, meticulous wines: Morey is a man of purity and precision.
Bordeaux is best known for its expensive, ageworthy red wines. Some carry 3- and 4-figure price tags; the best age for half a century or more. But not all Bordeaux reds are so prestigious. At ten times the size of Burgundy, there’s an ocean of Bordeaux beyond the famous names. Much is mediocre and uninteresting. But some is genuinely delicious,…
This weekend the French celebrate the storming of the Bastille in Paris and the start of the French Revolution. In Burgundy, the decline of the monarchy marked a profound change in vineyard ownership. Napoleon’s 1804 Code Civile abolished primogeniture, forcing all sons into inheritance and forever changing the Burgundian landscape.
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.
Cornas is a tiny appellation. It covers 145 hectares (compared with Châteauneuf-du-Pape’s 3,000+), and is home to fewer than 50 vignerons. The name comes from the Celtic word for “burnt earth,” and it’s an appropriate moniker: Cornas is pure Syrah like the rest of the Northern Rhône, but the feel is of something farther to the South.