Stephen Bitterolf, the Wine Director at Crush , conceived of this event with an eye towards the famous La Paulée Burgundy dinners where everyone competes to bring the finest bottles and people walk from table to table tasting each others' wines. But this was as fine a wine as any that I tasted on this evening. loved this wine.

Paul Chiu, a Burgundy fan in Hong Kong, tweeted to me the other day that there’s still surprisingly little discussion about counterfeiting there. tastes to old wine and Burgundy since the broader Liv-Ex 100 has not fallen as sharply. “Lafite is out, and Conti is in.” wine collecting

40 years ago, I actually thought Chianti, along with Bordeaux, Burgundy, Medoc, Pomerol etc were types of grapes. Although I try to keep my tasting notes and blog reviews to wines that are much less expensive, I also like to post about wines I enjoyed and this Bordeaux I enjoyed immensely. Pomerol Bordeaux French

or perhaps as a tasting room. 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. My guides are Eduardo Boido, winemaker and Cristina Santoro, who manages PR and communications. Albarino 2011. new release. 

How fabulous to have Anne Parent as a speaker in today's presentation for NYC journalists and trade about the terroir of Burgundy. had tasted several of her producers which you can find with this link. Burgundy News anne parent burgundy jeanne-marie de champs

I love blind tasting. Without knowing whether or not I am intrigued by the producer, whether or not I've had it before, or any of the many other things that influence my expectations about a wine before I actually smell and taste it. sett two glasses in front of everyone, a Zalto Universal glass and a Schott Zwiesel Burgundy bowl.

“In Burgundy, nobody has that! So we don’t know the taste and profile of the different villages. Telmo Rodriguez was in full cry when I met him in New York City recently. Although the 50-year-old “driving winemaker” studied enology in Bordeaux, worked a vintage at J.L. Just a few brands? We don’t know Rioja.

was not shocked because in Burgundy I saw a 12th century press used by monks that only a few decades ago fell into disuse. Eric tastes every few days, and when he feels the wine is closed, he has the wine racked to avoid reductive flavors. ah, the Bordeaux airport! Welcome!" The renovation happened seven years ago, I learn. I ask Eric.

a guest exclaims, entering the ground floor reception area of the famous Clos de Vougeot and seeing handsomely uniformed waiters pouring tastes of the region's finest red and white wines. The clever thing is that ALL the wines are tasted blind. We shared a few things in common, yet key among them was enjoyment of fine Burgundy wine. -.

Fabulous 11th edition of the Grands Jours for trade and media in Burgundy. This was my 3rd time at the event (which takes place every two years) and involves tasting the wines of various regions each day of the week. The chablis vineyard covers 5,000 hectares which makes it the biggest Burgundy appellation. About Chablis.

Fabulous two days of tasting at Diva Beaune, a small event in conjunction with the Grands Jours de Bourgogne where small producers as well as major names and brands poured wine. Burgundy News diva beaunediscovered many talented small producers here. Didier et Jean Louis AMIOT. Domaine Robert AMPEAU et Fils. Domaine ARLAUD Père et Fils.

mean really - Burgundy, the Loire, Sherry, Champagne.what's not to love? My tastes changed, I stopped buying and drinking the wines. It was clean and bright tasting, relying on a lean intensity. I could probably grow old drinking exactly what's in my cellar now and be perfectly happy. So I'm trying to do this again. far so good.

Well, not really, the authors say : “What we found is that the fundamental taste ability of an expert is different,” said John Hayes, assistant professor, food science, and director of Penn State’s sensory evaluation center. As we’ve seen, blind tasting can have more bitter outcomes than PROP.). ” Oh noes!

Today journalists had the opportunity to taste the 2010 vintage of Joseph Drouhin at Benoit in Manhattan. The 2010 vintage was harsh in Burgundy , yet ultimately turnedout to be a very classic vintage and one of the smallest crops in twenty years. Fans of Joseph Drouhin all have their favorites. News joseph drouhin 2010 vintage

so this is a quick post as I am SLOWLY talking about the fabulous producers I met at the Vertical Tasting in association with La Paulee in San Francisco organized by Daniel Johnnes. was fortunate to be the guest journalist at the original La Paulee (more about that later) a few months ago in Burgundy, sitting with all the city officials.

And at my Burgundy Wine Club dinner , I decided to put the flight of Comte Armand Clos des Epeneaux (1989, 1991, and 1993) before the de Montille Pommard Rugiens flight (1998, 1999). Tastings Noël Verset Technical Stuff Burgundy MarcariniThree wines each from the 60's, 70's, 80's, two wines from the 90's, and the 2007.

And they taste so very good. This wine is all Bouzy, a blend of 70% Pinot Noir and 30% Chardonnay, but it reminded me of a wine I tasted a few years ago by Moutard that is made with the obscure grapes of Champagne, things like Arbanne and Petit Meslier. cannot tell you how excited I am about this. This neighbor raises pigs.

SPIT : Burgundy 2010 allocations are harder than ever to get, per above video! You’ll have to get the ab workout advice from them though… tasting sized poursCHUGGED : USA remains the largest wine-consuming country for the second year in a row. China rose to the top five for the first time. thedrinksbusiness ]. decanter ].

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! Wine, of course. Well done!" Le Nez du Vin ," she whispered. I asked.

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.

That is to say, I generally don't decant old Red Burgundy, I pour carefully from the bottle instead. You can taste the discarded wine and test for TCA before pouring out the bottle as well. If I tasted an old wine that felt particularly tight, I would decant. But ultimately the test is the taste. generally don't. Steak.

It’s no secret in Burgundy and beyond that Faiveley has been on a roll. And when the family company holds a jaw-dropping 300 acres of vineyards in Burgundy, including 25 acres of Grand Cru, and makes wine across 18 different appellations, the pressure ratchets up even further. He grew up in Nuits-St.-Georges

Drive up to the home/winery of winemaker Francis Boulard -- who makes some of the finest Champagne I have ever tasted -- and you will see a modest farmhouse, colorful children’s toys in the large driveway, and … a trampoline. Finally, the tasting. One of the problems with being biodynamic in Champagne is the cold, wet, rainy weather.

Think the tiny plots of Burgundy. All the wineries open to the public have tasting rooms, and these are very elegant places – most have been rebuilt/redecorated and almost all offer some sort of food or pairing option. Curious to discover S. African wine? Though imports are high in the UK, it’s often difficult to find wine from S.

The reception, lunch, and tasting was held at the very elegant winery of Bouchard Finlayson, which is described as “a boutique winery” yet looks like a Bel-Air mansion or a 5-star hotel in Beverly Hills – take your pick. In 1989, he competed for a prize to visit Burgundy for a week’s visit with Paul Bouchard, the Burgundian domaine/negotiant.

I recently tweeted that I’d be leading a tasting of hipster wines. The tasting on Manhattan’s Upper East Side came and went and I didn’t wear a woolen cap, flannel shirt, or use empty 40-ounce cans of PBR as decanters. But we did taste some fine and fun wines, if quirky and hard to find (though not in Brooklyn).

The tasting room is large and spacious, yet what sets the room apart from others we’ve seen is a large, unusually ornate tapestry that looks as if it would be better situated in an Roman museum than here, in a rather rural region where baboons, instead of birds, feast on the grapes. Welcome!” Thelema Mountain Vineyards. News S.

I had a birthday in November and a friend gave me a fantastic gift - Matt Kramer's "Making Sense of Burgundy." There are discussions of value in Burgundy and the relative achievements of individual producers (and it's fascinating to compare his predictions about rising stars with the producers today who are making waves). Or does it?

In a 2006 posting on his site after attending a Spanish tasting, Martin wrote : “I have never really got under the skin of Spanish wine. This tasting does little to alleviate my apathy.” Also, a with so much ground to cover, hopefully they manage to slow down and not feel compelled to taste at nine wineries in a day.

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.

Coincidentally, two American critics are tweeting from their Burgundy visits right now. ” If he was tasting the Bourgogne-level wines, village wines, premier crus and grand crus (if any) for reds and whites, and for two vintages, that was a lot of swirling and spitting! Tasted ’10 reds, plus selection of 09s, no whites.”

says Jeanne-Marie De Champs, owner of Domaines et Saveurs Collection in Burgundy. Every time I like a bottle of Burgundy, I turn the label around and see your name!" Without exaggeration, the feeling one gets when they talk about their wine and offer tastes of it is as if the wine is their children. "I like a good farmer!"

As we enter the bright winery with its glass-enclosed walls we are met by Pierre, an assistant winemaker, who leads us down to the cellar and invites us to taste an assortment of wines. Domaine Meo Camuzet is a gorgeous, very modern looking winery in Vosne-Romanee. Jeanne-Marie's Hospice Wine being 'elevated' at Meo Camuzedt.

We have just driven through the charming, historic village of Gevrey-Chambertin to arrive at Mr. Gallois’s home and cellar, where a child’s bicycle is parked near the front door and two enthusiastic-looking music and video producers eagerly taste wine atop a barrel in the charming tasting room, minutes later exiting with several cases.

In 2004 he was able to buy out other family members so that he could make the wine he wants to make, and after my tasting today must concur it was fabulous. and the first thing to keep in mind is that tasting Joliet’s wine is tasting history. If you visit Burgundy you must stop by for an appointment! Yet it is true.

SIPPED: Burgundy in Hong Kong. “Burgundy’s on fire and sizzling.” tasting sized poursSPIT: carbon footprint. cardboard wine bottle, similar in material to a milk carton, may soon be found in British supermarkets. Its maker claims it has only a tenth the carbon footprint of a glass bottle. Daily Mail ]. comment ].

In Burgundy and the Loire Valley, it can be difficult to find the producers you are trying to visit. You taste through the lineup of new wines in barrel, and then perhaps a few bottles from recent vintages, maybe an older bottle if you are lucky and the wine maker feels like sharing a special experience. Inside the Valdespino Bodega.

Not really so long ago in Burgundy, négociants dominated the wine market. But as a new generation of growers took over their parents' estates, and as the market expanded for wines made by a specific grower, drinking Burgundy wine is now about finding bottles by the producers and the vineyards that we like. Not now.

Whereas oxidized is a bad thing for most wines, such as white Burgundy, I figured that oxidized was just part of Sherry, one of the things that defined the wine, and that appreciating Sherry meant getting past this oxidization. That's right, Fino wines in barrel are reductive, and require aeration when removed from the barrel for tasting.

and Anthony Hanson MW of Christies giving a tutored tasting of red and white Cru Burgundy as well as a talk on the auction process. The day began at 9am with Mr. Hanson talking about the history of Burgundy, and then quickly moving on to the Mersault and Echezeux. really fun group of people and a well executed program.

And that’s what Dave Erickson, a site reader in North Carolina who blogs at the Wine Mule , has been doing and he sent in this question about them: We had a tasting of orange wines the other night , and the question came up: How do sommeliers deal with these wines, when they all seem to need anywhere from 4 to 24 hours to become presentable?

When I think of most of the wines that I love, be it Burgundy, Loire Valley wines, Beaujolais, and even Champagne, I think of those wines as representing a specific place. And I don't mean Burgundy as a place, for example. Young Olorosos smell and taste different from old Olorosos. Now I know a little bit more.

Last night (Monday, October 24th, 2011) I attended a tasting at Christie's, the auction house, of some of the wines that will be offered -- you can see the list below. Burgundy Visits. Wines at the Christie's Tasting. All were absolutely fantastic! you can read more about below. Magical Journey". Saturday Events. ROUGE. BLANC.

The wine is barely a Palo Cortado, you can still smell, taste, and feel the flor. There was a time when Burgundy was moderately priced in the US. And with all the respect in the world for the beloved and great wines of Burgundy, Sherry is far more versatile at the dinner table. Bloomfield herself actually cooked our food.

would say that in the context of regionally classified Burgundy, I was disappointed with this wine for a few years, but a recent bottle was very encouraging. "I've learned enough to know how much there is that I don't know." This is an idea that I firmly believe in. Regarding wine, I hit this point some time ago. Starkly different. Burgundy.I

Today at the Winebow portfolio tasting I had the good fortune to meet Jean-Michel Chartron, owner and winemaker of Domaine Jean Chartron in Puligny-Montrachet. Clearly one of the best Burgundy producers at the event, and one I hope to see soon! Australia Burgundy News jean-michael chartron

Table 8, Becky Wasserman Selection, was of particular interest as Becky was kind enough to invite myself and a friend to dinner at her gorgeous converted farmhouse in Burgundy That night , we had some very impressive wines yet the wines I had today were incredible. "What a treat!". Still, all were fabulous.

From the little that I have tasted so far, I think 2010 is going to be a fantastic vintage for many of the wines that I love to drink. remember in the early spring at the Bowler portfolio tasting I spoke with Mathieu Baudry while tasting through his '09s. haven't tasted the Tardive yet and I'm excited.

Robert Parker tasted the wines with winemaker Helen Turley. At their tasting together, the Marcassin owners poured the ’06 for Parker alongside their ’06s. It’s not that DRC wines are beyond reproach; rather, even though I have not had the pleasure of trying it myself, the wine has received praise from Burgundy fans.

She recounted an experience that particularly moved her, and I will try to retell it from her perspective: We had lunch after tasting in the morning, and the lunch ended at something like 4:30, so I went back to the hotel and rested for a while, and then we met again at 6:00 and spent almost two hours walking through the vineyards.

Antonio Galloni considered the implications of this when at a domaine in Burgundy recently, as he saw an unrefrigerated truck hauling away wine bound for America via Dijon, a four-hour drive. These muggy days in the high 90s have New Yorkers sweltering. It’s also been an extremely hot summer in much of Europe. business of wine

Wells Guthrie had his conversion on the road home from Burgundy. The lanky, California maker of pinot noir, chardonnay, and syrah told me at his Sonoma winery that he had his conversion in 2005, after returning from a trip to Burgundy and the Rhone. Brix (lower sugar level, therefore alcohol) and they tasted leaner.

And Mike Steinberger launches a discussion on why there’s no outrage about high Burgundy prices. SIPPED: white Burgundy, 2008 edition. The ’08 white burgundies get some love from Eric Asimov. tasting sized poursSIPPED: bling. Of note: he did leave a $20,000 tip. MSN ]. SIPPED: mo money. NYT ]. million. ABC ].

am so honored to having tasted all the wines of Disznoko during a special scholarship I received from AXA, which took me to Disznoko in Hungary, Chateau Pichon Longueville in Bordeaux, Domaine D'Arlot in Burgundy, and even Mas Belles Eaux in the Languedoc. It was incredibly delicious and a special treat!

This wine can also do well with extended aging in bottle as the 1999 I recently tasted was fresh and delicious.) As the name of the grape (Melon de Bourgonge) suggests, it originally hailed from Burgundy. Muscadet gives pleasure when it is freshly squeezed. But aging the best examples can be worth the wait. French wine

After all, Beaujolais, south of Burgundy, is home to the red wine grape Gamay, with the area known for its signature soils. introduced this wine to my tasting group who all gave it high marks. Think of Beaujolais and "Blanc" isn't typically the first color you think of. Beaujolais Blanc, Chateau du Chatelard Beaujolais 2009.

Perhaps my understanding of what wine from 1983 (or from any old vintage) should taste like is colored by the fact that I so rarely drink wine that has been stored like these bottles were stored. This wine is 27 years old but I would guessed about 12 years old had I tasted it blind. Technical Stuff Amiot-Servelle Burgundy René Engel

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.

tell myself sometimes that this is a good thing, that in wine, "all roads lead to Burgundy," that it shows I am progressing to enjoying more elegant wines. It shows predominantly black fruits in the front and middle of the mouth, reminding me of some flavorful Barbaresco I recently tasted. Sometimes I think that's all hogwash.

Near harvest, he tastes the grapes for ripeness in addition to sending the results for laboratory analysis. While this is usually true for Classified Growth Bordeaux, Burgundy, and Barolo, at some point (typically 15 – 20 years) the wines plateau and then slowly fall apart. Why this dedication? Pairing the 1952 with Food.

This time of year there are a load of trade tastings, and even if like me, you only go to a few of them, you hear things. It is absolutely delicious, and it doesn't smell or taste anything like Sagesse - as Franck Pascal said, " The addition of still red wine really changes the character of Sagesse." That's right.3 cases.

Raj Parr is the wine director at Michael Mina’s restaurants and a partner at RN74, a Burgundy-centered restaurant in San Francisco. The NYT details that at a recent panel discussion and tasting about balance in pinot noir, Lee presented a 13% and a 15% pinot noir of his to the audience. Ta-dah! So, what to make of this?

Many of them are generous enough to help me in the Master of Wine program by sending me boxes of wine, with each bottle covered in paper bags so I can't know what I'm tasting until I am done with my notes. so imagine my surprise when I received two bottles labeled "3A" and"3B" and tasted them blind simultaneously.

On March 16, Burgundy Wines came to Manhattan to educate journalists about "the lesser known village appellations from Burgundy." Jay took us through a tutored tasting of eight wines, showing us on a map (very helpful!) " After the tasting, guests could meet the three dozen producers and taste their wine.

It’s not every evening I get to taste ten white Burgundies with a decade or so of age. So I delighted to have the chance to taste through several bottles at a collector’s house recently to assess the risk and reward of white Burgundy. What’s your assessment of the risk and reward of white Burgundy? French wine

The Oak Barrel and Wine A typical oak barrel holds either 59 or 60 gallons (depending on where it’s prototyped from – Bordeaux barrels or “barriques” hold 225 liters or 59 gallons, where a barrel from Burgundy sits at 60 gallons or 228 liters). Oak is utilized somewhat like a “seasoning” to add flavor and palate appeal to a wine. wine facts

The seminar and tasting for New York journalists was held March 8 and included a larger representation of cool climate VQA Chardonnays featuring 54 wines from 31 Canadian wineries located in British Columbia and Ontario. These wines will give Burgundy a run for its money! What a very curious name for a Canadian Campaign, yet oh so.

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.

Following my interview with Jean-Marie Fourrier, I was lucky enough to have the opportunity to attend a Domaine Fourrier tasting that featured several wines from the 2008 and 2009 vintages. Equally instructive is tasting the same wines from 2008 and 2009. have no idea yet, but this tasting helped me form some initial ideas.

That's not a good way to taste. The way they taste, I won't do it. 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.

JMF: It was 1998 and I'm tasting my 1997 wines and I thought the wines were fragile, with such purity and beauty. would leave them on the sediment, and if they start to taste wrong, I'll rack them. JMF: They tasted fine, we left the wines on the sediment, and the wines have held up very well. didn't want to rack the wines.

I've noticed that when I ask a Burgundy lover to name their favorite producers, Fourrier is on everyone's short list. Suddenly, I realized the privilege of having a winery in Burgundy, and it took having some distance from Burgundy for that to happen. JMF: Yes, and it's unusual in Burgundy. He was tasting the 1995's.

Tasting Notes at Drouhin. Fabulous tasting at A Voce today of wines from Drouhin. got a sense of "Cherries jubilee" - rich concentrated cherries that tasted almost a bit brandied, while in contrast the Volnay was exceptionally well balanced but a little less ebulliant. Burgundy News Joseph Drouhin wine laurent drouhin

So it's something closely akin to "superbowl week" here in New York, now that producers and negotiants from Burgundy are here for events surrounding La Paulee. Today Frederick Wildman & Sons had a tasting featuring many superstar producers. Other delights were to be had at Maison Olivier LeFlaive and Domaine Faiveley.

The hills of Champagne, as in Burgundy, are divided into many individually named vineyards, some containing more than one lieu-dit , or named parcel. After lots of tasting in the cellar we were back in the comfortable and warm reception room, tasting through the current lineup of wines. Champagne is a blended wine, mostly.

To really know the taste of wines from a certain place - this is not an easy thing for most of us. When trying to learn about terroir, Champagne presents challenges that Burgundy, for example, does not. The wines smell, taste, and feel different from one another. It may be understandable, but it is simply wrong.

Many characteristics of Burgundy (Meursault) in terms of the warmth, richness, yet also California style in terms of its expression. These wines would pair very well with lobster. 2007 Dierberg Chardonnay (USA, California, Central Coast, Santa Maria Valley). color: straw, med intensity. palate: dry, acid is med+ tannin is low (oak?)

We drank three mature white Burgundy wines, one from Meursault, one from Puligny, and one Corton-Charlemagne. Another fellow disagreed, saying that the wine didn't have the mouth feel of Nebbiolo, that this was more Burgundy. Or any of the Burgundy wines did. This was not a business lunch. The wines were very special.

Consider Allen Meadows, who writes a quarterly e-newsletter Burghound , focusing almost entirely on Burgundy. About 80% of CellarTracker revenue comes from voluntary payments from users who actually generate the site’s tasting notes. “I do it on the web for free.&#. Blogging is not a path to riches. Especially for wine.

The first rule of Burgundy Wine Club is: you do not talk about Burgundy Wine Club. The second rule of Burgundy Wine Club is: you do not talk about Burgundy Wine Club. What do you do if you want to experience some of the greatest wines of Burgundy, but you don't have the money to make it happen? Premoxed! Corked!

Before the new year, I attended a seminar on the Village Appellations of Burgundy, with Anne Parent (pictured above), who is of the 12th generation in a family of winemakers at Bourgognes Parent, as the speaker. The point of the talk and taste was to introduce Burgundy’s Village wines as affordable, yet satisfying, options in [.].

Several amazing tastings, a lunch and cellar raid that should be completely insane, the first meeting of my Burgundy Wine Club (I'll explain later), and a long awaited trip to Champagne. 2010 was for me a typical vintage. There was plenty of sun and rain, and also plenty of obstacles and challenges. In the end, it was a good year.

so if you are reading this for the first time, before reading the "tale" below you should know that the goal of this exercise is to taste wines blind and deduce the vintage, grape, and other matters of importance. Now you know that Pinot Noir (PN) is also made in the Loire as well as Burgundy, and now even the Languedoc.

It's interesting to see the way your own tastes change, to put yourself back in the mindset of making these decisions. Paul Pernot Rhône Valley Eric Texier Closel Beaujolais Marcel Lapierre Savennières BurgundyThe results have not been terribly impressive so far. Kind of like reading an old journal entry. Live and learn.

Cecile Mathiaud pouring wine at the December 8, 2010 Burgundy Training Seminar Imagine how lucky you would be to experience Burgundy right in the middle of Manhattan! Several lucky journalists were able to experience six wines from Burgundy, and two Cremant (sparkling wine) on December 8th 2010. More restrained in its vibrance.

Have you tried a themed tasting? Just recently, I decided to ask the stores to create "themed" tastings, which is more similar to the MW program in which students are given 12 wines grouped into "themes" and asked what the wines are. So tonight we had one of our first themed tastings of three Pinot Noirs.

And I say this without even having tasted only half of the wines he makes. I've never tasted the other Morgon wine, also from Côte du Py, called Cuvée 3.14, a wine made from old vines, and I think from un-grafted rootstock. Until the other night, I'd never tasted Foillard's Fleurie either. I love Jean Foillard's wines. as in ?,

After the press lunch, which featured wines from past Hospices de Beaune bottlings, as well as Grand Cru Chablis and Cote de Nuits Villages, there was a special 4:00 tasting "Vente des Vins" des Cuvees de la Recolte 2010 du Domaine des Hopsices de Beaune, or rather, a tasting of the wines that would be auctioned on Sunday.

Jeanne-Marie De Champs helped orchestrate this fabulous tasting of top wine writers, critics, and other experts, including Master of Wine and journalist Clive Coastes. jeanne-marie at tasting. Tags: Burgundy News clive coates domaine lamarche hospices de beaune jeanne-marie de champs verticle tasting la grande rue

And one day you spend $75 on a great producer's villages Burgundy from 2004, and you realize that it might be true that good producers make good wine in all vintages, but there are better ways to spend $75. think about vintage now when I buy a special bottle of wine, but I think about them according to my own taste and experience.

Rapet is a energetic, compact man with dark hair and a curious resemblance to his forefathers whose ancient black and white photograph occupies a wall of the tasting room. Rapet eagerly guides us through a tasting of his excellent wines, which begins with a barrel fermented Aligote 09 matured in 20% new French oak (pressed, no crushing).

Like Sylvani Langoureau, Gilles Lafouge (the son) has his cellar, and a vat room, in his own middle class house located in a typical Burgundy neighborhood. Inside the spotlessly clean vat room, Gilles climbs the steps to various stainless steel vats to give us tastes of the wine. jean gilles standing with Jeanne Marie de Champs. screw.

“Welcome,&# says Jean-Baptiste, an energetic dark-haired man, ushering us inside his very modern tasting room of this newly built structure. tall young receptionist leads us to the chandelier-lit tasting table and we are given glasses for the tasting of 2009s to follow. It is aged in old oak barrels and quite refreshing.

Her taste and specifications for those producers in her collection is very high, so I look forward to meeting the four producers she has chosen for our visit. The Tasting. The first wine we taste is the En Remilly, yet we taste before malolactic fermentation. No Coats Needed in the Cellar.

Today Sylvain is giving me a tour of the property and a tasting. They sky is grey and brooding, as always seems to be the case in Burgundy, yet is romantic and inspiring. In the 19th century, it was owned by Jules Belin, one of Burgundy's top negotiants. Tags: Burgundy News axa clos d'arlot clos de forets st. George.

SIPPED: Burgundy woos China. Burgundy officials announced a €400,000 to “conquer the Chinese market.&#. Tags: tasting sized pours SIPPED: critiquing the critics. Robert De Niro honors Francis Ford Coppola’s cinematic achievements–by commenting on his wine (and their scores). LA Weekly ]. SPIT: glycoproteins?!

Christie's organized the sale and also tastings of the wines of the Hospices Beaune all over the world. This year Christie’s wanted to look towards China, where Burgundy wines have yet to establish their reputation. series of dinners and tastings took place in Beijing, Shanghai and Hong Kong. of the sale.

These guys weren't describing how wines taste. NR: Anyway, the wines I tasted in NYC didn't move me, so I went to Europe to find the wines that moved those guys. If I have some great Burgundies that wait three or four years in the warehouse before I sell them, so what? Recently I had a similar opportunity. BG: And what happened?

From tastings at various trade shows, Portuguese wines often seemed to offer rich, concentrated flavor for a very reasonable price. The first wine we taste is a white wine made from the naturally acidic Arinto grape, with the aromatic Farnao Pires. The Riesling is delicious, very high in acidity with the signature taste of Petrol.

Where can you find a growing area called “show your ass&# : Santa Barbara, Barossa, or Burgundy? If you guessed Burgundy, you’re right! learned of this appellation while tasting Sylvain (“The Sylvainator&# ) Pataille’s tasty 2007 red wine from the region. Diner: “Je voudrais un Montre Cul.&#