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
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.
- Websites: Bourgogne-wines, Wikipedia, Wine Folly, Matching Food and Wine
- Books: The World Atlas of Wine, The Oxford Companion to Wine, The Wine Bible