White Burgundy Blind: Dead or Alive?

Home of Chef Andrew Plummer, East Greenbush, NY
Tasted Thursday, July 16, 2015 by kenv with 673 views

Introduction

My regular Albany-area group got together to taste an assortment of white Burgundy. The overriding factor was premox (premature oxidation). In fact, it wasn't hard to predict which wines would be good or bad based on their color. In general, the light yellow colored wines were excellent, while the amber colored wines were dead.

For pix and more commentary, see this post on my website:

http://www.finewinegeek.com/tn/2015-07-16_WCC_White-Burgs_Andy/

Flight 1 - Flight 1: Meursault (4 Notes)

Octopus and Diver Scallops with Heirloom Tomato, Meyer Lemon, Fresh Herbs, and Tsume (an eel reduction sauce often served with eel sushi).

Flight 2 - Flight 2: Puligny and Chassagne (5 Notes)

Lobster Consommé: Poached Lobster, Celeriac Custard, and Aromatic Vegetables.

Flight 3 - Flight 3: Chablis (4 Notes)

Wild Mushroom Risotto with Locally Foraged Golden Chanterelles, Black Trumpets, Snow White Summer Oysters, and Parmigiano.

Flight 4 - Flight 4: Corton-Charlemagne (4 Notes)

Pan Roasted East Coast Halibut Encrusted with Shallots and Toasted Corn with Red Quinoa, Sweet Pea Puree, and Corn Creme.

Closing

When they're good, they're very good. When they're bad, they're very bad. Three of the top four wines were in the Chablis flight.

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