tag:blogger.com,1999:blog-3799854524070158890.post1496083685277560925..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: Wine of the Week - Pierre Morey BourgogneBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-3799854524070158890.post-35572940587526121612009-09-25T00:04:31.844-04:002009-09-25T00:04:31.844-04:00http://www.klwines.com/detail.asp?sku=1050383
I d...http://www.klwines.com/detail.asp?sku=1050383<br /><br />I don't think it's a closeout. I am buying some for myself, and when you get out to SF we'll drink a bottle.Joe Manekinhttps://www.blogger.com/profile/15920171629129831900noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-52554545202614323792009-09-21T14:22:13.087-04:002009-09-21T14:22:13.087-04:00hey old skool - i do love love CdB, but they make ...hey old skool - i do love love CdB, but they make no Bourgogne that I am aware of. and i don't see any of their wines at all, including the villages savigny for the price you;re talking about. they cost more here, i think. is that 06 on closeout or something? it honestly is mid 30's here.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-63485405281490989532009-09-19T23:33:25.576-04:002009-09-19T23:33:25.576-04:00Neil - What about your beloved Chandon de Briaille...Neil - What about your beloved Chandon de Briailles? Had their 06 Savigny-les-Beaune 1er cru 'Forneaux'today and it is quite good - transparent, a tad bit firm but giving enough, and very pure w/ their characteristic understated touch- $23. <br /><br />Nice post.Joe Manekinhttps://www.blogger.com/profile/04068628197191676490noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-61016376000589074332009-09-19T19:21:56.133-04:002009-09-19T19:21:56.133-04:00@Yule Kim - I've never had a Mikulski wine, no...@Yule Kim - I've never had a Mikulski wine, not that I can remember.<br /><br />@Pifcho - i have a bottle and am waiting for the right meal. any day now, i would expect. <br /><br />@sadams62 - that's a wine i never tried. and by the way, Morey's Bourgogne Blanc is awesome, i think. no surprise there, i guess. <br /><br />@Alex - sounds like a fun, and a really expensive night. i hope you get to write it off somehow! i agree that Burg is variable, but so are Huet and the others, in my limited experience. they all are, unless they're machine made. <br /><br />@Clarke - "a great winemaker can reveal the relative lack of pedigree in a Bourgogne with the same rigor as he reveals the majesty of a Chambertin." Now THAT is something to think about. and good point about the various places where Bourgogne comes from. Morey's is in Volnay and Meursault, I believe. But it's true, some is made from grapes grown east of RN 74 in Fixin, whereas others are made from grapes from formerly classifies villages plots in near Chambolle. Thanks for your thoughtful comments.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-89272675149491467472009-09-18T11:12:51.140-04:002009-09-18T11:12:51.140-04:00Neal, you’ve really got me pondering Bourgogne Rou...Neal, you’ve really got me pondering Bourgogne Rouge quite a bit this past week, and I thank you for that… <br /><br />Sometimes I like to think about the notion of Burgundian terroir in terms of musical composition and performance. The appellation or vineyard is the composition itself, and the winemaker is the performer. Just as a poor winemaker can make an awkward, charmless Amoureuses, a poor pianist can make Debussy into a formless, sloppy mess. (Arguments that Debussy’s works actually *are* formless, sloppy messes notwithstanding.) <br /><br />But the question of Bourgogne Rouge inverts the analogy. Bourgogne Rouge from a master is like Glenn Gould playing a sonata written by a composition teacher at a community college. Carrying the analogy further, a ruthlessly precise interpreter like Gould has the potential to bring the shortcomings of a particular composition into glaring relief. Might this suggest that a great winemaker can reveal the relative lack of pedigree in a Bourgogne with the same rigor as he reveals the majesty of a Chambertin? I don’t know if I buy that, but I’m throwing it out there anyway…<br /><br />Also, the category of Bourgogne reveals a notable shortcoming in the complex Burgundian appellation system, in that, despite Bourgogne being a single category, there are huge differences, as we know, in the vineyards from which wines labeled “Bourgogne” are produced. Mugneret-Gibourg’s parcel used to be classified as Vosne-Romanée—who knows where Pierre Morey’s is? (Well, someone surely does, but not me...) As it always is, the devil is in the details.Clarke B.https://www.blogger.com/profile/04994102044847917379noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-78628428165777674552009-09-18T11:11:55.864-04:002009-09-18T11:11:55.864-04:00After reading your post, the question that bobbed ...After reading your post, the question that bobbed up in my hangover-clouded mind was: if Bourgognes are unreliable, are the more pedigreed burgundies any less so?<br /><br />A cautionary tale: last night some friends and I headed to Cru for our great annual splurge. My head is still throbbing. We began with a white—Ramonet's '01 Chassagne "Caillerets"—followed by Marquis d'Angerville's Volnay "Caillerets," also an '01. The Volnay was lovely if a little one-dimensional, though by the time we began to taste what it was capable of there was almost none left—a danger with three hungry men drinking in a loud restaurant. But the supposedly long-lived Ramonet showed almost no fruit, with some of the mushroomy oxidative notes of a white burgundy on the downslope of its life span wafting out of the glass. Not enough so to send it back, but enough certainly to inflame serious disappointment. Can't blame the vintage—the '01s I've tasted recently are drinking beautifully.<br /><br />The long-winded point I'm trying to make is that when you open a bottle of Huet, Puffeney, or even, say, a good older Chablis, you generally get something consistently excellent. But in my experience burgundy is nearly always a crap shoot. The highs are higher and the lows are lower and more abundant—and pedigree and price are no guarantee of pleasure. Some days it makes me want to stick to Old Fashioneds and beer.Alex Halberstadthttp://thefastertimes.com/wine/noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-78591749849217537122009-09-18T10:34:03.624-04:002009-09-18T10:34:03.624-04:00i will agree that bourgogne is a difficult categor...i will agree that bourgogne is a difficult category in regards to price/quality ratio. However, Pierre Morey's 2005 bourgogne is fantastic and well worth the $22 entry fee.<br /><br />however, i do love cru beaujolais as well as loire valley reds. I want them all!!sadams62noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-13350939981596507672009-09-18T08:56:10.518-04:002009-09-18T08:56:10.518-04:00I agree with you that a $25 beujolais tends to be ...I agree with you that a $25 beujolais tends to be more satisfying... Maybe with the exceptions of some of the 2005 bourgognes, which definetely transcend their designation level... BTW speaking of around $25 wines - you should try the new 2007 Ganevat Poulsard at CSW... Killer.Unknownhttps://www.blogger.com/profile/15774654253532318687noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-49536600433270413102009-09-17T22:23:09.973-04:002009-09-17T22:23:09.973-04:00Speaking of red burgundies made by producers bette...Speaking of red burgundies made by producers better known for their whites, have you tried the 2006 Mikulski Hautes-Cotes de Beaune? Very easy on the palate, like fresh cherry juice, that had a nice, clean tart finish. Of course, I don't drink that much red burgundy (usually out of my price range), but I thought it was pretty refreshing. And I got it for $15. I heard Mikulski's Volnays were pretty solid, and I believe it because his regional wine was so good.Yule Kimnoreply@blogger.com