ate dinner with a few friends at Prune in the fall, and one of them drove in from Rhode Island with several absurd bottles in tow, one of which was the 1972 Leroy Gevrey-Chambertin 1er Cru Lavaut St Jacques. loved this wine too, although it is definitely different from the other Lahaye wines I've had. And more Sherry.

Will the 2009's be as detailed and expressive of specific terroir as Burgundy lovers want them to be? Will the 2008's be delicious wines that offer the pleasure that Burgundy lovers want? Fourrier said that Aux Echézeaux is better with white meats and his Gevrey-Chambertin Vieille Vignes is better with dark meat.

The wine school definition of filtration that I learned is this - 'filtration is the acceleration of the process of sedimentation.' BG: Was there anyone in Burgundy that you could talk to as you were thinking about this? No one is copying their neighbor, wine making in Gevrey-Chambertin is still very personal. JMF: Yes.

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. Fourrier Gevrey-Chambertin. Fourrier Gevrey-Chambertin 1er Cru Cherbaudes. Sylvie Esmonin Gevrey-Chambertin Vieille Vignes.

enjoy pairing this and other dishes like it, with red Burgundy wines. Gevrey-Chambertin perhaps, with its spicy earth notes would have been nice. The fruit is dark and smoky, and is infused with a subtle but definite animale character. Ah, the mysteries of Burgundy. chose the 2002 Domaine Henri Gouges Nuits St.

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. rarely covet. Who wouldn't want what he has?

We visited some of the very top producers in Burgundy - Mugnier, Roumier, Pierre Morey, Pacalet, L'Arlot, Le Moine, Rousseau, and Dujac. Philippe Pacalet, definitely a bit of a rascal. loved tasting through the progression of wines from Gevrey-Chambertin, experiencing the similarities and differences.

Lunch was definitely in order, and so we went to La Toute Petite Auberge in Vosne-Romanée where I ate a wonderful entrecôte of Charolais beef. I've had Charolais maybe four times now, only in Burgundy, and I love how deeply beefy it is without feeling heavy. Burgundy Dilittantes - nothing to snub your nose at over here.

Burgundy, Jura, and Muscadet.nope. These are piercing wines of great definition, and they can seem like turtles, just their head visible underneath all of that shell. took a brief Burgundy excursion at this point and tasted through the Philippe Pacalet wines. The Gevrey-Chambertin was also muscular but with higher toned fruit.

Definitely one I'll be on the lookout for! Georges 1er Cru (a red Burgundy for those who don't have a masters in wine labeling) had some nice cherry and forest berry on the nose, together with some minerality & earthiness. then moved on the the Burgundies of Domaine Henri Jouan. Great stuff. really enjoyed it.

2005 in Burgundy is one of those vintages in which all wines can be great. 2005 Domaine des Croix Bourgogne - I read about this one on Burgundy Report and bought a bottle based on that review. think that the grapes come from a plot called Sylvie in Gevrey-Chambertin, but I might be wrong. And it's not only the superstars.

What do you think of when you hear "Burgundy?" think of Chambolle-Musigny, Vosne-Romaneé, Gevrey-Chambertin, and the storied villages of the Côte de Nuits, and also of Puligny, Meursault, Volnay, and the other superstars of the Côte de Beaune. There are also excellent reds to be found in Gevrey. Is this even possible?

So we cut up a large slab of Slope Farms (no website, but the grass-fed, antibiotic free, pasture grazed, open minded and definitely not racist, sexist, ageist, or any of the "ists") beef chuck into neat 6 ounce portions, and went to work. me this dish clearly deserves a Burgundy, but go with whatever you like. And for the wine.to

One thing I want to say right here and right now is that I think you can spend between $30-$60 per bottle and get a case of stupendous 2005 red Burgundy. Yup, I think you can spend about $500 and get a case of beautiful and age worthy Burgundy wine from "The Vintage of the Century." How do I know this? Okay, so that's it.

Okay, you can stop feeling sorry for me now, and check out this neat bit of cooking we did the other night, paired well with a regional wine from Burgundy. In Burgundy, I was so glad to see chestnuts pop up so often on menus and in grocery stores. Anyway, this wine definitely smells creamy after a few hours open.