Visit to Domaine Rougeot – understanding more of the unsulphured world of whites

Sometimes, tastings cause further reflection, as there are some general topics that need to be discussed. One of these topics is the sulphur-free white Burgundies, a relatively new phenomenon.

I have followed Pierre-Henri Rougeot since the beginning of his sulphur-free endeavours at his family’s estate in Meursault.

Unsulphered wines have always been the main theme here, and while I comprehend and accept the unsulphered reds, my thoughts have been more problematic for the whites. However, I have embraced the whites, and I think that I’ve taken a step to better understand the nature of the unsulphered whites.

Here we go …

A precautionary note

Regardless of what people say, extra precautions are taken with unsulphured wines. They must be kept cool, so, temperature variations and rough transport would be to the detriment of these wines. In reality, this goes for all wines, but especially the unsulphured ones – even with Diam stoppers.

You must ensure that unsulphured wines come from a safe source. This could refer to wines that are made for drinking ideally in or near Burgundy, as they can be both unsulphured and with natural-cork stoppers.

The ‘Hog’s feeling

I am still learning. Thanks to the excellent work of Pierre-Henri Rougeot. And I have, little by little, taken this a step further.

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