Of course, you MUST see the restaurant … it overlooks the vineyards and you can even see female peacocks as you have lunch! Absoluely delicious wine, very elegant, redolent of a fine French burgundy. “What are those curious birds!” I can’t help but ask, as we tour the vineyard of Bodega Bouza in Uruguay. or perhaps as a tasting room.

told everyone beforehand what we'd be eating, and randomly assigned two people to each of the courses. The first course was a Japanese-style savory egg custard with shrimp, shitake mushrooms, and scallions. We drank two fantastic wines with this course and I thought that both paired beautifully with the custard.

and of course you may be very envious to know the wines with dinner. 1836 was the year the first considerable professional association was formed to promote the interests of the negoticiants and freedom of the trade in Burgundy. We shared a few things in common, yet key among them was enjoyment of fine Burgundy wine. -.

Wine, of course. This grape variety doesn't stray much from its homeland of Burgundy, and has made its great red wines famous. Outside Burgundy, Pinot Noir can be found in Alsace, where it is one of the few red varieties grown, and in certain vineyards in the centre of France. Quick! Well done!" Le Nez du Vin ," she whispered.

Seven friends and I pool our money every year to buy about 8 bottles of Burgundy wine, wine that we wouldn't buy individually because of the high cost and the risk of bad bottles. Pommard is not the most glorious of Burgundy appellations, not by a long shot. First, the good news: we had a great night and I love Burgundy Wine Club.

If it's an old white wine or champagne, you need to chill it, of course. But then afterwards, I'm always the guy who has like 12 glasses in front of him at the end of a dinner party, because I've been saving all these wines to watch how they grow over the course of several hours. In my case, not very often. Bottles can get moved a lot.

The tapestry, with its bold vivid colors of burgundy, gold, and electric blue, is elegantly draped over the glass-enclosed barrel cellar below and depicts a merry feast of gorgeously dressed men and women playing instruments, dancing, and having a great time. And of course, the Rabelais 07 is just as sumptuous as described …. Welcome!”

Okay, I never have a problem with mature Burgundy, or mature red wine in general. But of course there are red wines that continue to fit the bill. I've been having a hard time with red wine lately. White wine is so much more versatile with food, so much easier to drink on its own. There could be many reasons for my bias.

We tend to value the idea of vinifying individual plots separately, as in Burgundy, and increasingly now in Champagne. You understand, of course, that I think the wine was great! Not too long ago I was fortunate enough to attend a dinner featuring the wines of Noël Verset. The company was great, and so were the food and the wines.

Of course, the real proof was in the wines. Domaine Meo Camuzet is a gorgeous, very modern looking winery in Vosne-Romanee. Jeanne-Marie's Hospice Wine being 'elevated' at Meo Camuzedt. The vineyards he acquired were among the best locations in the appellations. After the visit I can see why Jeanne-Marie chose Méo-Camuzet!

In Burgundy and the Loire Valley, it can be difficult to find the producers you are trying to visit. Bodegas are compounds - there are barrels rooms of course, but also courtyards with lovely plants and trees, and offices and all sorts of other buildings. Entrance to Bodegas Emilio Hidalgo. Visiting a Sherry Bodega is quite different.

Of course, everyone loved the Roumieu -- the 2008 Merryvale raised eyebrows as some asked "is this new vintage 'fine wine' and what is a good definition of fine wine.'". The majority of the sommeliers, however, felt that for the price of the California chard they could have bought a killer white Burgundy. so now we are having beer (!)

Comtes Lafon is one of the iconic domaines in Burgundy. Maybe you don't know this about me, but I really like Burgundy wine. If I were to buy a bottle from roughly 1996 - 2002 there is the pre-mox risk too, although supposedly Lafon did a better job of avoiding pre-mox problems that did most other white Burgundy producers.

Predictably, Parker continues his cartoonish recent trashing of many Burgundies, calling the La Tache calling it “almost undrinkable (stemmy, metallic, frightfully tart because of green acid, and obviously made from underripe fruit.&# Of course, whether Marcassin is, in fact, one of America’s best pinot noirs is highly debatable.

They might be told by their host that this is one of the finest examples of Burgundy wine, or of any wine. Of course this is true not only for La Tâche but for a $16 bottle of Muscadet, too. While taking a long walk the other day after work, I stopped in at a wine store where I used to shop, but never really go anymore. Fugedaboudit

There are many answers to this question, but I decided that I would use basically the same approach that I use with Burgundy wine. In Burgundy it's this is relatively straight forward - the basic wines are regional wines, Bourgognes and the like. like the wines very much in general, but I'm still a bit intimidated. some do not.

Of course, for Inglenook, it wasn’t always that way. But then it was tarnished as the brand became separated from the estate and winery and came to make and market wines such as “Burgundy,&# “Chablis,&# sangria and–wait for it–&# Sunset Blush.&#. Do you think he can do it? Do you care? American wine

Of course, there is always a theme. And of course the old world/new world theme. Immediately I could sense they were Pinot Noir, and also thought Burgundy. Both these women have been my guides to Burgundy over the years and I found it so exciting that they showed up together in a blind tasting! thought also 2008.

White wine varietals that are receptive to oak’s influence include: Pinot Grigio, Pinot Blanc, Sauvignon Blanc, Semillon and of course Chardonnay. Oak is utilized somewhat like a “seasoning” to add flavor and palate appeal to a wine. Which Wines are Typically Oaked? Why Oak Wine? Where is the barrel from? How was it dried? How was it toasted?

The moves notably included promoting Antonio Galloni to a greater role, as Galloni took over reviewing California wines from Parker himself as well as adding coverage of Burgundy (ex-Beaujolais) to his beat that already included Champagne and all of Italy. He took a break from tasting in Burgundy, where he is now, to respond. And NFL?

also drink Austrian Riesling a lot, and of course Chassagne Montrachet too. BG ( flipping through notebook, looking for questions he meant to ask ): What about climate change - do you think it is an issue in Burgundy? Last December in Burgundy it was -10 degrees Celsius. BG: I want to ask you about farming. JMF: I guess pruning.

They sky is grey and brooding, as always seems to be the case in Burgundy, yet is romantic and inspiring. This must be what is meant as a “pleasure garden&# as I could imagine earlier owners taking a stroll in their most elegant clothes – of course with a parasol - perhaps enjoying a picnic. George. In the Winery.

If I have some great Burgundies that wait three or four years in the warehouse before I sell them, so what? NR: Yes, of course. Almost a year ago now, I interviewed Becky and Peter Wasserman. It was a great experience - I learned a tremendous amount and I feel like I helped to share a tiny bit of an interesting story. BG: No.

Of course, back in the day, some of the best vineyards in Burgundy were “clos,&# or walled vineyards. Vineyards have their pests: consider the baboons , rattlesnakes and bears we have discussed before as well as birds, deer and other vermin. But the latest threat is a human one: roving bandits. Are these incidents related?

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. Some of the wines greatly improved over the course of a few days, shedding bulk, gaining definition. So, 2004 Burgundy Red Wine - How Bad is it?

And if from the old world, could it be a Loire instead of Pinot Noir’s traditional home of Burgundy? And if Burgundy, what appellation? If you’ve been to Burgundy or have studied the region, you know that practically every square inch has a different terroir. Yet what sort of Pinot Noir? The finish was very long and succulent.

Of course it isn't always possible, and with the Vallana Spanna wines, there are questions and few definitive answers. If these wines were represented the way Burgundy wines are represented, as pure Pinot from one specific vineyard, that would be problematic. I've heard similar stories about Burgundy too, by the way.

Epoisses, of course, is a deliciously stinky, gooey cheese from Burgundy with a rind washed in marc de Bourgogne, a local brandy. In general, I find white wine and cheese produce successful, if underrated, pairings with cheese courses. (You ever eat Époisses after a huge meal? Life gets strange and fast. Époisses is like a drug.

There is of course plenty of "regular" chardonnay grown in the Jura, which he wrote about at length. whites are topped up, one Jura tradition, and yet their style, which somehow hints at oxidation, isn't one you recognize from either Burgundy or the New World. The way he wrote it led me to think that it was in fact chardonnay.

Gian explains that when the brothers founded the winery in 1860 they went to Burgundy to learn more about classic winemaking. Over lunch (risotto with Amarone and more delights) we tasted through the Valpolicella Classico and two 2004 Amarone, one from Seccal and one from Ambrosan with the cheese course. And New York? Day 2.

Wine friends, I’ve been obsessed with Chardonnay and Pinot Noir since my visit to Burgundy to take part in the Les Grand Jours De Bourgogne – a very exciting week in the lives of journalists and trade professionals, and of course the winemakers throughout Burgundy. 10th Edition Les Grands Jours De Bourgogne. Tropez.

Thierry Bidault de l'Isle was born in Bourgogne (Burgundy) but was baptised with Champagne per family tradition. He tasted his first glass of Romanée at 16 years old at a dinner for the Chevaliers du Tastevin, a Burgundy brotherhood in which his father was an officer. Course Code: WKWINE. Intermediate Level B1 and up.

This is Chardonnay, technically from the Loire Department, but we're talking closer to Lyon and Burgundy than to Vouvray or Chinon. Of course it's great with beef, but there's something about the way it works with duck that really pushes my buttons. Is it possible to drink great wine on a daily basis if you're not rich? or $13.50

He said that he would prefer to drink either white or red Burgundy, but he would be open to other suggestions. I'll tell you what I came up with, of course, in the comments, but I'd love to hear you first - what would you buy with $100 at Bleu Provence? He wanted to know what I would drink if I were spending about $100.

She has written for prestigious publications such as London’s Financial Times, Robb Report, Quarterly Review of Wine, the San Francisco Chronicle, South China Morning Post, Sante, and many more. D'Vari travels constantly, usually dragging along an enormous wine atlas (Jancis Robinson, anyone?) People love stories," D'Vari says.

Of course, it is also a great place to taste some of Napa's best wines and the delicious food at the elegant Meadowood resort, where the symposium is held. met Patrick Comiskey, senior contributor for Wine & Spirits magazine in Burgundy a few years back and am looking forward to seeing him as well as a dozen other new speakers.

BG: ( Nervous laughter, followed by throat clearing and vigorous subject-changing ) So, I'd like to learn about pricing in Burgundy. So are there still undiscovered producers in Burgundy? BW : Of course there are! Tags: Becky Wasserman Burgundy BW : It's my pleasure. All of this is pre-obituary and it's good for me to do.

White Burgundy Tasting. And since Chardonnay is such a popular grape, and Burgundy, France, such a respected region, you decide to go in this direction. Of course, you could always call over the sommelier and at the moment, it is probably your best option. 2007 Jean Collet Chablis Vielles Vignes. Very good quality again.

Some things have changed, of course. decided that I wouldn't try to impress him with Grand Cru Burgundy and things like that. If you look at the left side-bar of this blog you'll see that with 2010, this blog enters its fifth calendar year. This is misleading, as I have been doing this for only three and a half years. It was delicious.

There are the Bordeaux lovers, the Burgundy afficiandos, the Champagne specialists, and the members of the Cult. Of course, the only wine I tasted from this table, the 1990 Montrose, was probably the Wine of the Night for me. We had them all at our table. Then again, there's Table Number One. NUMERO UNO. And it's so stupid. tired.

Of course not. It was very much alive, and in my Burgundy glass it smelled like the fluffy underside of a well-worn very fine leather belt. Of all of the wines I drank over the long Thanksgiving weekend, my favorite was, without question, a wine from Tuscany. Yes, I drank a Super-Tuscan, and I loved it. Tignanello is not hipster wine.

The other wines that floored me were the Camille Giroud Burgundies. always thought of Camille Giroud as old-men-in-tweed-blazers Burgundy. Of course the Volnay Taillepieds was very good, and so was Pommard Epenots, but those are much more expensive, and they weren't as easy to understand at this tasting.

perfect example in my opinion of going over the top and valuing the process over the results could be seen with Domaine Leroy’s wines in the great, great red Burgundy vintage of 1993. John Gilman, author of the newsletter The View from the Cellar , joins us again for a Q&A. asked him six questions; he replied with over 10,000 words!

served three courses, each paired with a wine poured blind. knew the wines, or course - I selected them to pair well with the food I was serving. Anyway, my generous friend Tista gave me the gift of a bottle of 2003 Château Rayas last time I saw him, and I figured that it would be nice with our cheese course. Lot's I guessed.

Of course, that could just be because Monte Bello is the only wine I drink consistently enough to know it when I smell it. But it is certainly larger than the miniscule vineyard sizes that make up plots of grand cru Burgundy to which the term should only apply. La Tache). And that's not a knock at Mouton Rothschild -- which I adore.)

There were 7 people at this dinner and a whole load of wine and so about a third of each bottles of Sherry remained at the end of the night, allowing me to taste them over the course of the next several days. It's like beginning to learn about Burgundy by drinking a few bottles of DRC and old Leflaive. Excitement!

It is almost cliché to say that Burgundy is a crap shoot, every bottle a roll of the dice. If you're into Burgundy, you know I'm not kidding or exaggerating. do exactly the same thing when buying Burgundy wine in the $20-40 zone, the range that I tend to live in. But that's because it's true. Yes, laugh with me at that price.

I was down to my last two Burgundy glasses and we were having my friend Deetrane and his family over for dinner to celebrate his birthday. We went to a popular kitchen/dining/that-kind-of-thing store and I picked out four Schott-Zwiesel Burgundy glasses. Settled. The young woman behind the counter said "Oh, these are great glasses!

After course #1, I got up to table hop, to see what I was missing elsewhere. La Paulee, the extravagant BYOB part of the evening was insane. was sitting next to Cathleen Burke of Kobrand who brought a 1979 Jadot. Masculine and luscious. The funny thing is, she said she was having a hard time tasting wine, everything tasted metallic. Oh yes.

Of course, downmarket economy or not, I need my weekly Indian food fix. Oh, I wouldn't bring out the heavy guns, or the older burgundy. The great depression is upon us and that means resurrection for the cheap Indian restaurants. I'm a writer, it's always down market for me. was high. Take lime picke and bitter melon.

Of course, downmarket economy or not, I need my weekly Indian food fix. Oh, I wouldnt bring out the heavy guns, or the older burgundy. Of course, downmarket economy or not, I need my weekly Indian food fix. Im a writer, its always down market for me. Thats a little like being born in mercurey in retrograde, its my normal life.

Perhaps the finest and most memorable lesson that I received in Burgundy terroir came at the hands of Pierre Morey. Pierre Morey is considered to be one of the very finest wine makers in Burgundy. liked the simple 2007 Bourgogne very much, and of course the 1er Cru Pommard Grands Epenots was great. And we were thrilled and awed.

Of course the jury is still out on whether or not adding huge doses of copper sulphate to the wines pre-bottling is safe for those consuming the wines, but I for one am not about to be the guinea pig on that score. perfect example are the Burgundies of producers such as Henri Jayer and Domaine Dujac. German Riesling. just don’t get it.

I asked Peter Liem where Domaine de L'Arlot stands in the pantheon of Burgundy and he said "People who really know and love Burgundy love Domaine de L'Arlot." He didn't mean that you must be a vastly experienced Burgundy lover in order to appreciate them. And of course, no toilet. Georges. Georges. Bathroom alone: $1.25

We visited some of the very top producers in Burgundy - Mugnier, Roumier, Pierre Morey, Pacalet, L'Arlot, Le Moine, Rousseau, and Dujac. Of course he buys from people who farm as he would, without excessive chemicals, but I'm sure it's a challenge to ensure that grapes are grown according to his standards.

That said, I've found it pleasing enough over a course of meatloaf covered in ketchup after a tiring day. I have two Italian and two French reds on the table tonight. This first wine was so good it deserves its own title, but seeing as how this was part of the Under $25 Crowd installment, it must be featured here. Check him out. Cheers

It, of course was much more complex than that with mutations happening in the vineyard and the vine grower isolating different forms of this until one showed itself to have advantages in structure and character only to be named and planted as a test vintage but this is pretty much the gist of it all. Wine is part of this journey. theory.

From Bordeaux we settled down in the Burgundy section.  There was a very sweet and warm woman telling me about her move to Burgundy, prompted following a "visit" there.  I tasted a good deal of both red (Pinot Noir) and white (Chardonnay) burgundy. I still have lots to learn about Pinot Noir and Burgundies in particular. 

They don't go for anything else, not even the great Burgundies." This, of course, would jeopardize US/Chinese relations and cause all sorts of problems, maybe even war. I finally got my act together and found a place to store my wine. It had been sleeping in a friend's basement cellar, but he sold his house. What's new in business?"

This was also true when I played a lot of chess, when I was getting into economics courses in grad school, basically anytime I've undertaken anything of any import. There was everything from Grand Cru Burgundy to Barolo to Sancerre ros é. The Burgundies were not so impressive, on the whole. Same is true with wine, I would say.

then ordered Burgundy to finish our main courses. There's very little information about this domaine online, but from what I can gather, the proprietors have 32 acres in Burgundy (no small amount) with parcels in Gevrey-Chambertin, Chambolle-Musigny, Morey St.-Denis, 2005 Dom. Denis, Nuits-St.

But of course that's not true. The really burning issue underlying this -that has been on my mind for some time - is why the paradigm of terroir, so successfully applied in Burgundy and attempted around the world, fails in Bordeaux (and there can be no doubt that it fails in Bordeaux). and U.K.,

Of course, it depends whether I am near home or away. would love to try all terroirs of la Romanée Conti, Burgundy reds can really be fantastic when made exceptional. Your interest in the techniques used for aging wine was influenced by your stay in Ireland, would you say that those techniques are more or less important than terroir

Here is a quote from Philippe Pacalet, wine maker in Burgundy. The different types of yeasts which succeed each other in the course of the alcoholic fermentation are thus a "key" which reveals to us the vineyard's unique characteristics and typicity. So do only non-dosage Champagnes and un-chaptalized Burgundies express terroir?

Global warming might transform Burgundy into a hot climate from a cool one. La Romanee Conti might cease to become the spot for stunning Burgundy. England is going to be the next Champagne Belgium will be home to the next Burgundy. Of course, in this case, "signora". His response drew applause. This simply has no logic.

I was fortunate to be able to attend the Michael Skurnik tasting at TriBeCa Grill in mid January, and amidst the great lineup of German, Austrian, and French wines, there was of course a Terry Theise Champagne section. But these were not just any Champagnes, all were grower Champagnes, wines made by the farmers who tend the wines.

Belle Pente bottles a range of whites, including a Pinot Gris, a Riesling, a Gewurztraminer, and of course a Chardonnay. BrooklynLady said "this smells old world and tastes new world," and I think I know what she meant, as I might easily mistake it for Burgundy on the nose, but not on the palate. Prices really are quite reasonable.

I've become such an old world wine nut that I seem to reach for a Burgundy every time I want Pinot. There are exceptions, of course, but we figured that the wines we selected for our Five Nights would be ready to drink now. I've been a bit neglectful of my Oregon wines lately. I'm talking about Mark Vlossak at St. Okay, so far so good.

We went to the Loire Valley and our plan was to see the various villages, and Tours, of course, but also to feast on the wonderful food and wines of the region. So this is an investment, not just in the Burgundy type of cash, but also in cellar space. If you spend $55 on a Burgundy, are you definitely getting the finest example?

First up - Bodegas Muga , of course - the only Rioja wine we knew by name up to that point, and one of the largest "premium" Rioja exporters. The Burgundy-shaped bottle hints at the style of the wine. Deetrane and his wife P-trane went to Spain for their honey moon and visited several wineries. Great prices in the shop though. Oh boy!

Price was of course a concern. would have loved to have splurged on a premier cru Burgundy, but I have yet to make my first million (does that count for anything anymore?). It's late, I have a nice buzz, so I'll keep this (first) one brief. went on a (blind) date with a nice young woman tonight. On to the wine. Sweet & red???

As I keep hearing (and learning for myself) about Burgundy - it's all about the producer. Lafon's Montrachet and Meursault sell for LOTS of money, and are some of the more sought after wines in Burgundy. Dr. Vino also tasted a regional wine , an Aligoté, the other white grape of Burgundy. Some are surprisingly inexpensive.

As a little preview, I want to share a bit about three interesting Silver Burgundy wines that we sampled with dinner the other night. We had another M âconnais white with our main course, seared sea scallops with kale c ustard and watermelon radishes. 1998 was a year that produced a lighter style of wines in Burgundy.

Of course, when this was the norm, they were the worst offenders in France, they had the furtherst to go in reformation. and of course the blue bags that never breakdown is indication to the careful thought they gave this. Mile follows mile of eye numbing non-viticulture agriculture. And, of in the distance is the hill. Who knew?

Claro que si, bien sur, konyeshna, and of course. Cremant de Bourgogne, the sparkling wine of Burgundy, is almost always a good bet, and you don't have to spend more than $10-15 a bottle. People say that sparkling wines are among the most versatile wines. But I can't afford to drink Champagne every time I want it. Can that be done?

Innocent's winemaker, will be doing two outrageous wine dinners jointly with Volnay Burgundy legend (in Mark's mind anyway) Jean-Pierre Charlot of Domaine Joseph Voillot (Volnay). Both dinners will feature 2005 red and white Burgundies from Voillot and 2005 Pinot noir and Chardonnay from St. Hello Portland! Mark Vlossak, St. Innocent.

This is hot weather France where hardy grapes thrive, like Grenache and Mourvedre, Cinsault and Carignan, and of course, Syrah. liked the wine at the tasting, so why not follow up at home where I can experience it over the course of a few hours with dinner? Here we are again folks, Wine Blogging Wednesday is upon us once more.

I am finding that the un-oaked whites from the "lesser" regions of Burgundy are just fantastic in 2005. tasted another simply excellent 2005 un-oaked white Burgundy the other day, courtesy of the ever generous Deetrane. Deetrane said it would go for about $25 retail (he, of course, purchased his on wine commune for about $10/bottle).

I've been on a serious Burgundy kick for almost 6 months now, since before BrooklynLady and visited the region. read more about Burgundy and Pinot Noir than about anything else that is wine-related. There are exceptions of course, and I hope to identify them here for us to share. Why not? So that's it?" Overnight - washout.

The following quote regarding the 2004 vintage in Burgundy is from Hugh Johnson's Pocket Wine Book 2007 : In Burgundy it looks like a more mixed year than the merchants are saying. Part of my Burgundy exploration includes drinking wine, and part includes purchasing wine for cellaring. Why this wine? thought it might be corked.

There are well chosen wines from the Loire Valley, Burgundy, the Rhone, Bordeaux, Italy, Spain, New Zealand, Australia, and of course America. Maybe I'm too picky, but there just aren't that many high-end restaurants that appeal to me these days. Or the food is too bland, too salty, or improperly cooked. At reasonable prices too.

Of course, this might make it tough for me to drink too much of the Oregon wine that I love.which brings me to the second part of this resolution. Actually, I don't have a cellar, but I have a Eurocave wine fridge that fits 100 or so Burgundy-shaped bottles. will find more wine at the $15 price point that I truly enjoy.

BrooklynLady and I hosted, and we settled on the theme of Burgundy, in honor of our recent trip. BrooklynLady and I prepared a 5 course dinner and everyone was asked to bring a mature red Burgundy. We opened (an hour before eating) two white Burgundies to taste with the quiche. think I need to try more Champagne.

And here is my last meal in France, a wonderful house-made plate of charcuterie including tete de veau (veal head terrine), boudin noir (blood sausage), some unidentified meat, some lardons, and of course, cornichons and mustard This is the courtyard of the National Archive building (I think) in the 4th Arrondisement, in the Marais.

We went there for lunch on our last day in Burgundy and although we had a very nice time, on this occasion Gourmet got it wrong. We enjoyed our lunch, but 3 courses took way too long at 3 hours (and there was no way to speed things up - only one waitress for all of those tourists), and it was far too expensive for what you get.

So we chatted about pinot as he showed me some of his favorites in the store from Oregon to Burgundy. These of course went seamlessly with the wine. At work the other day a customer form Australia came in for a couple glasses of vino and I couldn't help but start picking his brain about the wine from down under. Well that one got me.

group of 6 guys sat at a large table loudly enjoying themselves, a suave looking middle-aged man dined alone, enjoying a half bottle of white with his first course and then a half of red with his main dish, and a handsome middle-aged blond woman sat at the table closest to the fire with her yellow lab for company.

The finest meal of our France trip, considering both Burgundy and Paris, was most certainly our dinner at Le Charlemagne , a smart and beautifully designed restaurant nestled in at the base of the hills in Pernand Vergelesses. learned in Burgundy that I really like chestnut as a sweet flavor. Amazing! The cheese plate was phenomenal.

The Hospices de Beaune ( pictured below ) has served the poor and sick in Burgundy for over 500 years now. The Mayor of Beaune stopped by to say hello to Jean Marie and we were of course introduced. There are amazing wine shops in Beaune, any of which carries loads of great Burgundy bottles, not to mention the Champagne and Cremant.

The set menus are the way to go, offering an entree (what we know in the States as an appetizer), a plat (main dish), and a cheese course or dessert, sometimes both. ordered a glass of Cremant, the sparkling wine of Burgundy. first dinner that left us excited and eager to experience more Burgundy food and wine. Now, what to eat?

few years ago a Frenchman named Arnaud Erhart opened a restaurant in Red Hook called 360 , and he served a 3 course prix fixe menu for a startlingly low price of $25. The wine list is called "eccentric" by reviewers, which means that there are no bottles from Bordeaux or Burgundy, even though almost every bottle on the list is French.

Sancerre and Pouilly Fume are of course well represented, but you can also find the lesser known (and lower priced) sauvignon blanc wines of Menetou Salon and Quincy. At $29 its a bargain, compared to great whites from Burgundy, for example. When BrooklynLady and I were there a year ago all of the vignerons were saying this.