This week is part two of a two part series on Burgundy. This week we continue our journey and talk about one of the best wines we ever had, ever.
In this week’s episode we discuss:
- Modern History of Burgundy
- Wine regions and wine classifications
- Flavor characteristics of white Burgundy
- Food pairings
Wine Recommendations:
Louis Jadot Pouilly-Fuissé 2014 – priced around $25. This wine has light aromas of flowers, white pepper, and some minerality. It’s dry with medium acidity and lighter in body than I expected. With light flavors of honey and flowers, plus salinity on the finish, this wine doesn’t overpower food. It’s also a great sipping wine because it’s not super high in acidity.
William Fevre Chablis Premier Cru Montmains 2014 – priced around $50. This wine is amazing! It has aromas of fresh herbs like tarragon, minerals and salinity. This has quite a bit of acidity with flavors of citrus, flint, floral notes, that fresh linen smell, with a long finish. Beautiful balance between perfume, fruit, minerality and acid, and totally worth the price.
Here is the Wine Folly where we found that chicken tarragon recipe that blew our minds.
Sources:
- Websites: Bourgogne-wines, Wikipedia, Wine Folly, Matching Food and Wine
- Books: The World Atlas of Wine, The Oxford Companion to Wine, The Wine Bible
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