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. But I was determined to do this tasting for a couple of reasons. some do not. MORE >>

We tend to value the idea of vinifying individual plots separately, as in Burgundy, and increasingly now in Champagne. Verset's wines smell and taste right, like the essence of Syrah from that part of the world - Meaty, savory, funky, darkly fruited, olive-y, and vibrant with minerality and acidity. Stirring risotto makes him happy. MORE >>

It's interesting to see the way your own tastes change, to put yourself back in the mindset of making these decisions. The palate is a disaster - way too evolved, no definition, not flawed, but unpleasant. Paul Pernot Rhône Valley Eric Texier Closel Beaujolais Marcel Lapierre Savennières BurgundyLive and learn. MORE >>

Here are some that moved me, along with a few impressions: 1995 Mount Eden Chardonnay Santa Cruz Mountains - if California wine tasted like this, I would drink lots of California wine. And by the way, put this up against a lot of white Burgundy from the same year and this will come out ahead, as there is not even a hint of oxidation. MORE >>

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. MORE >>