If Burgundy’s best regional and village wines embrace deliciousness and exuberance while the most noteworthy grands crus unfurl their gorgeous layers over decades, the region’s premiers crus offer an irresistible balance of these qualities. All three of the wines below beckon you today with their extroverted charm, but will also evolve into triumphant, unforgettable expressions of Chardonnay and Pinot Noir over the next five, ten, even fifteen years.
You would no doubt discover that Lumpp’s Clos du Cras Long reaches stunning heights in ten to fifteen years, but when the wine is so plush and inviting now, it will be very difficult to keep your hands off it that long. With notes of cherries, blood orange, and spice, this will go beautifully with your next bœuf bourguignon or coq au vin.
If most Chablis offer up some mix of oyster shell and citrus flavors, this Fourchaume leans more toward a brave plunge in the cold sea. Dense layers of sea salt and stone are tightly coiled around a small drop of lemon, and the wine’s slightly savory nature makes it a great match for sushi or baked trout.
The year is 2040 and you’ve just found your last bottle of Boillot’s Corbeaux in your cellar. You dust it off, bring it to your table, and pull the cork on what will surely be one of the most memorable wines you taste that year. But don’t hesitate to open this beautiful Gevrey-Chambertin now, too, for a youthful expression of gorgeous red fruit, plums, and earth that begs for a ribeye or New York strip steak.
You would no doubt discover that Lumpp’s Clos du Cras Long reaches stunning heights in ten to fifteen years, but when the wine is so plush and inviting now, it will be very difficult to keep your hands off it that long. With notes of cherries, blood orange, and spice, this will go beautifully with your next bœuf bourguignon or coq au vin.
If most Chablis offer up some mix of oyster shell and citrus flavors, this Fourchaume leans more toward a brave plunge in the cold sea. Dense layers of sea salt and stone are tightly coiled around a small drop of lemon, and the wine’s slightly savory nature makes it a great match for sushi or baked trout.
The year is 2040 and you’ve just found your last bottle of Boillot’s Corbeaux in your cellar. You dust it off, bring it to your table, and pull the cork on what will surely be one of the most memorable wines you taste that year. But don’t hesitate to open this beautiful Gevrey-Chambertin now, too, for a youthful expression of gorgeous red fruit, plums, and earth that begs for a ribeye or New York strip steak.
Cassis. Remember Cassis? Especially you customers going way back? Lovely Provençal fishing village for centuries if not eons and now a dazzling touri...
You can’t miss the Mont Brouilly as you arrive in the Beaujolais, with its domed shape and steep slopes covered top to bottom on all sides by vines....
If one feature defines and unifies northern Italy, it is Europe’s most famous mountain range: the Alps. Not only do these mountains stitch Italy tog...
In the post-holiday calm, after all the rich meals and fancy bottles, simple food accompanied by unassuming bottles like Gregoletto’s Verdiso offer ...
It is refreshing, in a world where valuable real estate inevitably goes to the highest bidder, to see proud locals upholding tradition in the face of ...
The Californian Kermit Lynch is one of the main importers of French wines to the US. This book recounts his experience and his encounters on the route...
