JJ Buckley’s latest Champagne Report has just been released with new articles along with new winery profiles and updated reviews. Click here to download a copy. To give you a taste of this edition, today’s post is based on an article that looks at Champagne’s lost varieties which are currently undergoing a renaissance.
If there is anything that wine enthusiasts have committed to their memories, it’s that chardonnay, pinot noir and pinot meunier, in varying proportions, are the three grapes used to make Champagne. Like many other details about the wine and the region, that’s just a bit of the actual truth. Because as wine geeks and aspiring MS and MW students know, seven grapes are legally allowed to be used in the production of Champagne. All of a sudden, Champagne drinkers are hearing about grapes such as arbane and pinot blanc vrai, fromenteau and petit meslier in their bubblies. What’s going on and how did this happen? (more…)
Wherever one finds vineyards and wineries, good dining usually follows. And
Tower of power! DRC display at Ma Cuisine
when it comes to Burgundy, the local cuisine expresses itself in a very direct and focused manner. This is not a region of haute cuisine for the wealthy, the gastronomes, or foodspotters who populate cities and other foodie destinations. Rather, Burgundy’s cuisine perfectly reflects the region’s wine culture. Honest and straightforward without embellishments, the food is much like the vignerons who have worked the land for so long.
Dining out in Burgundy makes you realize how much of its cuisine populates America’s tables. Here, the menus often feature escargots presented in their shells or puff pastries. Your meal might start off with some jambon persille, a country-style pate featuring chunky ham joined in aspic with spices and parsley. And it will be hard to escape the classic boeuf bourguignon, chunks of fork-tender beef in a deeply flavored, richly colored gravy, a dish almost too intense and powerful to pair with the region’s subtle pinots. You’ll also see the trademark gougeres, warm cheese puffs that are so prevalent, and addictive, at receptions or before a meal. The highlight of the cheese cart is epoisse. Pungent and runny, it commands your attention and pairs well with an after dinner marc de bourgogne. (more…)
Our trip to Burgundy has been a spectacular vinous pilgrimage on a number of fronts, but most importantly, we accomplished our mission. Trekking the holy trail that leads south from Dijon through the Cotes-de-Nuits, we spent a couple of days getting up-close-and-personal with winemakers and current releases, as well as assessing what lies ahead. Afterwards, we headed to Beaune and invaded the offices of Louis Jadot where we encountered a positively knee-buckling line-up of wine, including some pretty amazing older vintages.
In addition to getting insight into the wines themselves, these few days also highlighted one of Burgundy’s great polemics. It goes something like this:
The Vineyards Of Romanee-Conti
With the idea that smaller is better, industry pundits and connoisseurs typically hold large wineries and negociants in lesser esteem (sometimes in outright contempt) than small, farmer-winemaker estates. The romantic story of the noble vigneron tilling his vineyard and fighting the large, soul-less city-based firms just to get the mortgage paid speaks to the “little guy” in all of us. But is personal passion inherently superior to corporate pursuits? Critics of big business think so, alleging that large firms lack a unique voice, producing dumbed-down wines aimed at an audience that doesn’t know any better. (more…)