Jean Collet Saint-Bris – Drinking Burgundian Sauvignon with Burgundian Cheese
Jean Collet Saint-Bris – Drinking Burgundian Sauvignon with Burgundian Cheese
by Uptons_BJs
3 Comments
Uptons_BJs
Recently, I’ve been obsessed with Delice de Bourgogne. A triple cream cheese from Burgundy that spreads on bread and crackers like butter. The classic pairing is of course, a nice crisp Burgundian white or sparkling wine.
The only bottle of Burgundy I had on hand was this bottle of Saint-Bris. Saint-Bris is one of the oddest appellations in Burgundy, in that it is the only Burgundian appellation that is primarily Sauvignon – Sauvignon Blanc and/or Sauvignon Gris. This bottle I have comes from the Chabis producer Jean Collet et Fils, and is fermented in stainless steel, before further barrel aging.
On the nose, it is a bit grassy, with a little bit of lemon, and maybe a bit of stonefruit. There’s not a lot of oak here.
In the mouth, the alcohol is well integrated, bone dry, with a decent hit of acidity. The finish is clean, with some more acid, and no perceivable tannins.
To me, this wine is food friendly and pleasant enough, but it lacks the concentration and the uniqueness to be considered great. I’m not very impressed, and the price, at $39 is a bit high. I haven’t had a lot of Saint-Bris (but at ~100 hectares it’s not like the appellation produces a ton of wine), but I haven’t really had a fantastic Saint-Bris yet. I think that is the fundamental problem with Saint-Bris, a lot of them are priced like a B-List Burgundian village level appellation, you’re not getting the value for money here. Take the $39 over to the Marlborough or Loire section of the liquor store, and you can get a better wine.
Alas, I think Saint-Bris is more or less a curiosity at current prices. But if you like butter, Delice de Bourgogne is 100% worth trying!
rumnroll
How much was the wine?
smallerthanhiphop
For good saint bris look to clement lavallée. Nothin earth shattering but the wines are good (both the saint bris and Chablis appellations)
3 Comments
Recently, I’ve been obsessed with Delice de Bourgogne. A triple cream cheese from Burgundy that spreads on bread and crackers like butter. The classic pairing is of course, a nice crisp Burgundian white or sparkling wine.
The only bottle of Burgundy I had on hand was this bottle of Saint-Bris. Saint-Bris is one of the oddest appellations in Burgundy, in that it is the only Burgundian appellation that is primarily Sauvignon – Sauvignon Blanc and/or Sauvignon Gris. This bottle I have comes from the Chabis producer Jean Collet et Fils, and is fermented in stainless steel, before further barrel aging.
On the nose, it is a bit grassy, with a little bit of lemon, and maybe a bit of stonefruit. There’s not a lot of oak here.
In the mouth, the alcohol is well integrated, bone dry, with a decent hit of acidity. The finish is clean, with some more acid, and no perceivable tannins.
To me, this wine is food friendly and pleasant enough, but it lacks the concentration and the uniqueness to be considered great. I’m not very impressed, and the price, at $39 is a bit high. I haven’t had a lot of Saint-Bris (but at ~100 hectares it’s not like the appellation produces a ton of wine), but I haven’t really had a fantastic Saint-Bris yet. I think that is the fundamental problem with Saint-Bris, a lot of them are priced like a B-List Burgundian village level appellation, you’re not getting the value for money here. Take the $39 over to the Marlborough or Loire section of the liquor store, and you can get a better wine.
Alas, I think Saint-Bris is more or less a curiosity at current prices. But if you like butter, Delice de Bourgogne is 100% worth trying!
How much was the wine?
For good saint bris look to clement lavallée. Nothin earth shattering but the wines are good (both the saint bris and Chablis appellations)