Back in 2019, I took my wife to Paris for her birthday and we were lucky enough to snag a table at L'Oiseau Blanc at the Peninsula Hotel. The sommelier recommended this white Burgundy as we were approaching the beef course of our meal and, like most novices, recoiled at the idea of having a white wine with red meat. He assured us it was the right move and WOW. We were floored. Further, we don’t like what Americans do to Chardonnay with all the butter and oak. This was so different. Clean, minerally and structured. We haven’t really looked back and now drunk white burgundy (and red for that matter) quite often. Our bank account wishes we would go back for sure 😂
by shorelysho
10 Comments
Burgundy has a way of doing that to you.
“Well all this red stuff on my sleeve is MSG”
Have you had a Puligny-Montrachet to compare styles? God white burgundy is elite haha
This sounds like such a cute story, I love how a simple wine pairing could totally change your perspective! Definitely making me wanna try more white wine with red meat 👏🍷
If Burgundy was full of nothing but the Wente clone you might feel the same about it as you do with Cali.
Great wine maker … have lots of these cellared 🫣
a glass of wine changed you ? forever and ever ?
There are some German producers who get close enough to the burg experience at budget prices. Wish I could remember their names at the moment. Stephan or something similar is coming to mind but I haven’t had it in a while so that’s just a shot in the dark. It has a tiger on the bottle.
Just went to the Hospices de Beaune. Same. Came home and had an American chardonnay that was not as oaky/buttery, and in my opinion pretty good. Almost undrinkable. The other thing is burgundy needs food! I think American chardonnay in most forms is best drunk by itself. some better made American chards pair very well with mushrooms….
[https://www.chassagne-montrachet.com/en/producteurs/domaine-bernard-moreau-et-fils-2/](https://www.chassagne-montrachet.com/en/producteurs/domaine-bernard-moreau-et-fils-2/) After pressing, Chardonnay age in barrel with 10 % to 25 % new oak. After natural alcoholic fermentation, ageing depend between 12 to 18 month. For the bottling white wines are fined and usually unfiltered.
Our red wines age in barrel with 10% to 20 % new oak for 12 to 20 month. No fining, no filtration before bottling.