The Krug 2008 is a masterpiece, recalling legendary examples like the 1988 or further back the 1973, which were intense, but still refined, vintages of this magnificent Champagne. This is more delicate and refined than the 1988 - still a true food Champagne - yet still has that vintage's vivid …
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The Name is Faure, Nicolas Faure – My Favourite Aligoté
We all have favourites, wines that always - or very often - bring us something special. It is easy to have expensive favourites (aside from the pain of paying for the bottle), but finding moderately priced treats can be more difficult. One of my favourite wines is the Nicolas Faure Aligoté La …
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Baie-par-Baie: From Maceration to the Press
After the harvest and grape preparation, the cuvees at Domaine Pierre-Olivier Garcia was then assembled: 1/3 whole clusters, 1/3 baie-par-baie grape caviar, and on top 1/3 machine-destemmed grapes. The wines' handling in the winery follows some strict, but rather simple, rules. First, we …
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Baie-par-Baie: Video – Cutting the Clusters
The core of baie-par-baie vinification is the pinot caviar: grapes destemmed by hand, berry by berry, with a pair of scissors - leaving the grapes intact with the pedicels in place. It's simple; however, it takes practice, and is seriously time-consuming. I got Pierre-Olivier Garcia, the founder …
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Au Fil Du Clos
1 Rue de Mazeray, 21190 MeursaultClassic fine French cuisine and an extensive wine list of quite a high level.Food: Fine FrenchWine list: OutstandingWeb: Au Fil du ClosTel: +33 3 80 20 40 82 …