It is commonly said that 2004 is the worst recent vintage for red wine in Burgundy. As Bill Nanson of Burgundy Report first wrote about , ladybugs were all over the vineyards in 2004. In any case, when ladybugs are trying to attract a mate or are under duress, they release a chemical of a class called methoxy-py razines. Vivant.

Lassaigne's wines show this ripeness, this forward fruit, but they do so with class and restraint, and the wines are beautifully pure. Lassaigne is not what I would call cult Champagne, like Selosse, but this is definitely Champagne for the Champagne lover. Some would call them "hipster" wines, and perhaps they're right.

And because they have such thin skin, the juice to solid matter ratio is the opposite of what wine makers look for in, say, Burgundy. They combine the fruit forward spicy charm of a good cru Beaujolais with the complex woodsy perfume of red Burgundy, and the tannic structure of Nebbiolo. It is open and joyous and it is elegant too.

Although the feeling in the air is definitely one of restraint, BrooklynLady and I managed to enjoy quite a feast together on Valentine's day. The finish is all finesse and class,with lingering gentle spicy fruit flavors. Tags: Cookin' with Brooklynguy Lignier-Michelot Burgundy So savory and so delicious. wish I had more.

Denis and unquestionably one of the greatest in all of Burgundy? think I basically maintained my dignity, but I definitely was emitting the "I covet" vibe. It was in the Dujac cellar tasting those wines when I understood something fundamental about myself as a Burgundy drinker. Amazing length, so much class and breadth.

Burgundy, Jura, and Muscadet.nope. And as far as I know, 1988 wasn't a particularly great vintage - just a normal working class year in the Loire Valley. These are piercing wines of great definition, and they can seem like turtles, just their head visible underneath all of that shell. The Italian wines - I didn't taste 'em.

Everyone who works there, it seems, just came from yoga class. There are well chosen wines from the Loire Valley, Burgundy, the Rhone, Bordeaux, Italy, Spain, New Zealand, Australia, and of course America. feel lucky to have this place close by, but I would travel if I had to - it definitely qualifies as a destination restaurant.

The highlight for me though was tasting 6 Burgundies, 3 of them Grand Cru wines. have never tasted Grand Cru Burgundy before and I'll tell you, it felt great - something I could get used to. The Bordeaux of the night was definitely the 1983 Chateau Gruaud Larose. Also a Grand Cru, this wine was all class, style, and grace.

These are impressive and serious wines, and represent an amazing value when considered with wines of equal quality from Burgundy, for example. Definitely off-dry, with clean and acidic stone fruit, and rich figs, wrapped in light honey. Many wines made in Savennieres can improve for decades with cellaring. Did you notice that?