KB, I love the simplicity in pairing scallops with a basic preparation. The wine shines bright and the scallops are sublime. I've had the wine before in different vintages and agree, it's a special place.
Hey Kontstantin! I am so happy I finally get to see you cook on this channel (up until now I have seen you eat sushi and chips). My home state has an eastern coastline facing The Great Barrier Reef and you already qualify as a Queenslander by minimally cooking your seafood. Unfortunately I tend to drink White Burgundy on special occasions and am embarrassed to say I probably have a bang per buck mentality here. Having said that, I do like to push the boat out (spend more) on special occasions by seeking out a nice Gevrey Chambertin Pinot Noir. As a food wine, I think Pinot Noir has a wide range of food matching possibilities ranging from seafood (we have some very strong flavored mud crab and Moreton Bay Bugs) through an honest poulet roti, towards my favorite canard done in any way you want to serve it to me. Cheers!
Master, thanks for the great video and review. Back in 2000, I had a memorable dinner with my wife at the Jules Cesar in Arles. I ordered what I thought was a great Chablis but the sommelier suggested a Meursault Charmes instead. That was the best white wine I had ever had so far and remains among my top 5 all time wines. Unfortunately I did not take note of the producer or vintage 🤦🏻♂️🤦🏻♂️… Thanks again for your video, it brought back amazing memories.
Love your videos! I am working in a french restaurant in Oslo and had a chance to try some of the best wines i would never be able to taste otherwise. Have not tried older pucelles then 15, 16 and 17 !! Wish i could.But the 15 was top notch. I think my pinnacle was Corton-Charlemange 13 Coche dury and caillerets 08.
another great video. I was lucky enough to enjoy the 2005 les pucelles a couple of weeks back. It was just incredible and developing so nicely ! Cheers
Love your videos!! My favorite part of the tasting series is when you try the wine and you get such a genuine smile on your face where you can just see how much you appreciate what you are doing - like a child standing before the Christmas tree ☺️ keep up the amazing work! Grüße aus Österreich 😄
Charming video ! When I thought about 'my favourite' white Burg, the wine the immediately popped into my mind was Patrick Javillier's Bourgogne Côte d'Or Cuvée Oligocene. Not 'the best' I've drunk, by a long shot, probably not even the best Bourgogne Blanc, but the wine that has on the most occasions, across many vintages, given me the most pleasure (& I've never had a dud).
Yeah, Anne Claude Leflaive's wines rock. I don't drink that much white Burgundy wine but if I were to choose, I'd say my top pick would be the 2013 Coche Dury Aligoté. Its vibrancy and liveliness still send shivers down my spine when I reminisce about it! :L
The greatest white wine I've ever had was the Domaine Laflaive 1990 Batard followed by the 1990 Pucelles. I think I only paid $49 for the Pucelles and $89 for the Batard. Those were the days my friend, I thought they'd never end...
Hi KB - enjoy the channel and the wide variety of product you taste. Leflaive is one of my favourite domaines though i put Raveneau ahead just for the width on the pallete and the rich, oily texture. Luckily i used to work for a London based merchant who had strong links to Anne-Claude who was both delightful and of strong opinions ... sadly missed. The straight Bourgogne Blanc is very good value for money from such a prestigious producer ... if you can get it! Salut
Mr. Baum, I am interested in buying a Leflaive Montrachet 1993 from Acker Wine in New York. The price is not low, 8300 dollars. Compared to the regular price of Leflaive Montrachet 1993 (around 20000 dollars), this price is not bad. Still, it is not cheap at all. I have concerns about buying this bottle. One is it is a 30+ year white burgundy, so I am afraid it will not last too long. Two is the possibility of having a pre-mature wine, common among white burgundy during the 1990s. If you were in this situation, what would you think?
I don’t think I would buy it. I am guessing you mean Leflaive. 1993 wasn’t a great vintage and white Burgundies don’t age well reliably. There is the issue of premature oxidation but it is also not a given that a white Burg - even a great one - shows well after 30 years
The best white wine I've ever drunk was a Leflaive Pucelles, 1990. Just checking my notes, I drank it in 1997 (probably far too young) at home with friends - I hope they appreciated what they were drinking! The food was, I think, Dover sole. Thanks for the reminder. I still love white Burgundy, although these days it is more St Aubin and Auxey-Duresses than Puligny Montrachet.
Wunderbar! I loved the "ducks swimming " metaphor about the vintage, and as a Somm appreciated the story of the guest with a similar name. Have you tried Chartron's Pucelles? If so would love your thoughts. And the simply seared scallops, very nice addition , thereby firing on all cylinders. Good on you for realizing the lack of higher level wine youtubes.
Hey Konstantin! Great winery, great vineyard and great wine. I remember 2000, a very difficult year for whites in the area, in which Les Pucelles showed a kind of "empty" in the mouth in the middle of its tasting, but it was still a wonderful wine. I suppose it is due to the style of the videos or due to time constraints, but I think these wines deserve much more commentary.
Another (very anticipated) video! I really enjoy this format, a good combination of winery history, serving technique (glassware etc), all you need and want to know! Curious about 5:30, what is your stance on yield vs. quality? Cant yields be too low?
Yes, they can. It really depends on the style of wine you are trying to produce. Grapes for light fresh whites (for example NZ Sauvignon Blanc) usually are cropped at higher yields than for rich red wines or high end, concentrated whites. At some point low yields make it too costly to produce a wine and at even lower yields it becomes unhealthy for the vine itself.
Hey Konstantin, great review. I have been lucky enough to work as a sommelier in London’s top restaurants and been tasting all range from DL with Brice de la M. To stay on their 1er crus I do also like Les Combettes. In terms of other white Burgundy producers I love Jean Marc Pillot, Noel Gagnard , PYCM and of course Coche-Dury in Meursault
I'm curious why a southeast-to-south exposure is preferred? Gardening here in New England a site that faces southwest-to-south is thought to be the best you can get because the garden can soak up heat late in the day. It may have something to do with mildew prevention, as east-facing sites dry out quicker in the morning?
@@KonstantinBaumMasterofWine interesting reply, in that it points up a difference between American and European wine growing. I first thought of sites benefiting the plants, assuming that a healthy vine produces better fruit. Your thinking went directly to ripe & healthy fruit. The two views aren't mutually exclusive but are subtly different; to see the difference, look at a picture of Grands Cru Burgundy vineyards, then at a picture of Russian River Valley vineyards. Not really the same. Thanks!
Great video. I have both Pucelles from Domaine Leflaive and the one from Olivier Leflaive, I wonder what is so different about them...will have to discover. My favourite burgundy so far is Meursault-Genevries Comtes Lafon 2010, it is a great expression of the meursault nutty character, it even reminded me to cheesy cheetos (in a good way if you know what i mean haha)
Was in love with Leflaive especially Pucelles since vintage 2002 but then 2 things happend: first a lot of POX bottles at the end of the decade. And when they solved this issue the prices went into the sky. My first Pucelles were below 100 EUR. Today 200+ EUR is normal. But a true love stays always a true love. Also with Pucelles.
@@benoitribaille2777 premature oxidation is if a wine is maturing too fast and has oxidation notes, which you would expect much more later (years) in wime. Since it is a very complex issue (for winemakers) sientific resaerch is still going on why this happens.
This guy knows his stuff. I am enjoying his videos. I love White Burgundy, especially these better ones, but one needs to search out value unless your an Oligarch
Hey Konstatin, didn't hear any "reductive" winemaking-related aromas such as struck matches... Did you detect any in this one? What do you think about this 'trend'?
Didn't have a lot of white Burgundy wines till now, but few of Vincent Girardin (Mersault, or Puligny-Montrachet 1er Cru Les Combettes) were astoninshing. Thanks for a nice pairing tipp, I really would like to experiment more with food - wine pairing, and see it on your channel as well. My small advice - I'd like to see a video about sweet wines, especially naturally botrytised sweet wines, like TBA, Sauternes and Tokaji Aszú. If you need a sample of aszú, I can get you one ;)
Fav burgundy white has to be Ramonet batard Montrachet, or even Les Ruchottes! But Ramonet and Leflaive are some of the best white wine makers in Burgundy!
Konstantin, thank you for this and your many other informative videos! I love Puligny-Montrachets, but must admit that I have never had a Montrachet grand cru or any of its GC relatives. I know, it will be fabulous. My question: can you/are you willing/is it even possible to give aging recommendations? How long would you wait before you drink a village level, premier cru or grand cru white burgundy? If you can speak about that topic - unless I missed it -, that could be very helpful. Best, Lars
Great video! Just discovered your channel and I am enjoying it very much. I must confess I have a small obsession with white burgundies as well (sadly for my wallet). Question: do you think it is worth it buying legendary domaines like Leflaive, Coche Dury, Roulot, Ente, etc considering the fact that you can buy better climats from lesser known producers for less money? I haven't drunk a great many of them but in my experience a good climat (for example Puligny Montrachet Les Enseigneres) from a lesser known producer in a good vintage at its peak drinking window can be mind blowing too.
Thanks! The top notch producers are worth seeking out in order to understand the whole range of Burgundy. If you just go by quality by cost then you should avoid them as you always pay for the name too!
Nice. I’d practically kill to have a bottle of this wine! I’m lucky to afford village...but I enjoyed you enjoying. You mentioned something ( possibly another producer - that I couldn’t understand). Oh and what’s name of that number 1 restaurant in Ireland back - 2005
A few possible candidates but Thornton's and Patrick Guilbaud would've been the only two-star restaurants in the country at that time (not that Michelin stars the be-all and end-all!)
Hey Konstantin, very nice video! I have a question... At the restaurant I’m working at, I have got on the list this PM but is a 1998. What should I expect on this wine? I still haven’t opened it once, so I’m a bit concerned and don’t really know what to expect. My concerns is how oxidative it can be.... How would you imagine this wine to be? How would you sell it? Thanks again....Amazing contents you are doing.
Thanks. Thats tricky as during this time there were some issues with Premature Oxidation. If it is a good bottle it should still be nice with more pronounced nutty flavors. You should sell it to someone who knows Leflaive and is looking for something more mature with their food.
Great video! But I do have two questions: 1. I believe I never drank a white from Burgundy. Is there a wine you recommend for a start in the price range up to 40€? Maybe in your shop? And 2.: How do you decide on a rating? I get asked a lot when drinking a wine with friends how I would rate it and I always stick to my guts and give it a number compared to other wines I drank in my life. But I never gave a 100, or even a 97, because I feel like I should leave some space at the top for "the very special occasion in my future". Do you have something like a chart you run in your head to decide if a wine gets a 92 or 94?
Thanks. This one is a good starting point 2017 Tripoz Macon Pouilly Loche 1ere Reserve. Otherwise go for a wine from the south (Maconnais und Côte Chalonnaise). 2. It is a question of experience. A wine needs to be really stunning in order to get 96-100 points. I believe though that one should use the whole range and also give 100 points to a really memorable wine.
Just 92 score? I find there are many wines you rated above this score but those wines are with much lower prices than Domaine Leflaive Les Pucelles. Does the score only reflect the relative quality in Burgundy region not the absolute quality？
Shame on me, I have never heard of Leflaive Pucelles before! Your question is really difficult to answer. If your question aims on whats the favourite wine made of white burgundy grapes I will always say its the one which is grown on my own vinyard ;-) but I think you are asking for white wines grown in the Burgundy region and so the best I had by now was "Chateau de Meursault, Meursault Charmes Premier Cru 2015", so nothing really special although I am really surprised about the price this wine is sold for today. Apart from that I have to say that most of those world class white Burgundy wines where just to expensive for me and that I am more into wines from Bordeaux when it comes to French wines. Once had a Jean Chartron Chevalier-Montrachet in my cellar but I sold it because there was someone who wanted to pay a really overpriced price for it and so I sold it.
just to comment on your food-wine combo philosophy. in my opnion, it depends on which one is/should be the focus of the dinner. if wine lovers gather together, good wines match better with foods, if the focus is the foods or participant do not wanna the wine take too much attention, this knid of wine should never be on the table... otherwise, to appreciate a great wine, better to drink the wine itself, or like what you did, just pare with as simole foods as possible.
Thanks
Thank you!
"I recently broke my glass" is becoming the running joke here. 🤣 ❤
😁
Continuing my binge. These are high quality videos.
A German guy saying Mama Mia while drinking a French white wine. This is peak international content.
Lol. You forgot to mention that the German guy is making videos in English ... ;)
The level of knowledge in your videos is top notch!
KB, I love the simplicity in pairing scallops with a basic preparation. The wine shines bright and the scallops are sublime. I've had the wine before in different vintages and agree, it's a special place.
Hey Kontstantin! I am so happy I finally get to see you cook on this channel (up until now I have seen you eat sushi and chips). My home state has an eastern coastline facing The Great Barrier Reef and you already qualify as a Queenslander by minimally cooking your seafood. Unfortunately I tend to drink White Burgundy on special occasions and am embarrassed to say I probably have a bang per buck mentality here. Having said that, I do like to push the boat out (spend more) on special occasions by seeking out a nice Gevrey Chambertin Pinot Noir. As a food wine, I think Pinot Noir has a wide range of food matching possibilities ranging from seafood (we have some very strong flavored mud crab and Moreton Bay Bugs) through an honest poulet roti, towards my favorite canard done in any way you want to serve it to me. Cheers!
Master, thanks for the great video and review. Back in 2000, I had a memorable dinner with my wife at the Jules Cesar in Arles. I ordered what I thought was a great Chablis but the sommelier suggested a Meursault Charmes instead. That was the best white wine I had ever had so far and remains among my top 5 all time wines. Unfortunately I did not take note of the producer or vintage 🤦🏻♂️🤦🏻♂️… Thanks again for your video, it brought back amazing memories.
love CH/ White Burgundy. my favorite.
mjr
tokyo
Love your videos!
I am working in a french restaurant in Oslo and had a chance to try some of the best wines i would never be able to taste otherwise.
Have not tried older pucelles then 15, 16 and 17 !! Wish i could.But the 15 was top notch. I think my pinnacle was Corton-Charlemange 13 Coche dury and caillerets 08.
Sounds great!
another great video. I was lucky enough to enjoy the 2005 les pucelles a couple of weeks back. It was just incredible and developing so nicely ! Cheers
Love your videos!! My favorite part of the tasting series is when you try the wine and you get such a genuine smile on your face where you can just see how much you appreciate what you are doing - like a child standing before the Christmas tree ☺️ keep up the amazing work! Grüße aus Österreich 😄
Charming video ! When I thought about 'my favourite' white Burg, the wine the immediately popped into my mind was Patrick Javillier's Bourgogne Côte d'Or Cuvée Oligocene. Not 'the best' I've drunk, by a long shot, probably not even the best Bourgogne Blanc, but the wine that has on the most occasions, across many vintages, given me the most pleasure (& I've never had a dud).
Yeah, Anne Claude Leflaive's wines rock. I don't drink that much white Burgundy wine but if I were to choose, I'd say my top pick would be the 2013 Coche Dury Aligoté. Its vibrancy and liveliness still send shivers down my spine when I reminisce about it! :L
The greatest white wine I've ever had was the Domaine Laflaive 1990 Batard followed by the 1990 Pucelles. I think I only paid $49 for the Pucelles and $89 for the Batard. Those were the days my friend, I thought they'd never end...
Great video! Love Leflaive. What a fantastic pairing with the scallops. Cheers 🥂
Sounds lovely. Do enjoy a good white Burgundy. Keep up the great videos.
Thank you! Will do!
Hi KB - enjoy the channel and the wide variety of product you taste. Leflaive is one of my favourite domaines though i put Raveneau ahead just for the width on the pallete and the rich, oily texture. Luckily i used to work for a London based merchant who had strong links to Anne-Claude who was both delightful and of strong opinions ... sadly missed.
The straight Bourgogne Blanc is very good value for money from such a prestigious producer ... if you can get it!
Salut
Great video again! I’m in love with Corton-Charlemagne ❤️
Thanks and good choice!
The Bonneau du Martrays can be truly magical :)
Mr. Baum, I am interested in buying a Leflaive Montrachet 1993 from Acker Wine in New York. The price is not low, 8300 dollars. Compared to the regular price of Leflaive Montrachet 1993 (around 20000 dollars), this price is not bad. Still, it is not cheap at all. I have concerns about buying this bottle. One is it is a 30+ year white burgundy, so I am afraid it will not last too long. Two is the possibility of having a pre-mature wine, common among white burgundy during the 1990s. If you were in this situation, what would you think?
I don’t think I would buy it. I am guessing you mean Leflaive. 1993 wasn’t a great vintage and white Burgundies don’t age well reliably. There is the issue of premature oxidation but it is also not a given that a white Burg - even a great one - shows well after 30 years
@@KonstantinBaumMasterofWine Mr. Baum, you are right. Leflaive. Thank you for your professional suggestion. It is very helpful.
I enjoy your channel!!! You make wine tasting fun. Which it should I be.
I’d like you to try CDP in Rhône
Ahhhh! Scallops and Chablis. heavenly
Thank you. This reminds me when I bought it for 160 french francs (less than 30 €). I wish I could travel back in time!
You and me both!
The best white wine I've ever drunk was a Leflaive Pucelles, 1990. Just checking my notes, I drank it in 1997 (probably far too young) at home with friends - I hope they appreciated what they were drinking! The food was, I think, Dover sole.
Thanks for the reminder. I still love white Burgundy, although these days it is more St Aubin and Auxey-Duresses than Puligny Montrachet.
Wunderbar! I loved the "ducks swimming " metaphor about the vintage, and as a Somm appreciated the story of the guest with a similar name. Have you tried Chartron's Pucelles? If so would love your thoughts. And the simply seared scallops, very nice addition , thereby firing on all cylinders. Good on you for realizing the lack of higher level wine youtubes.
German glass- what about cshott-zwiesel, not heard you mention them?
My favorite would be anything by colin-morey. (very hard to choose tho)
Hey Konstantin! Great winery, great vineyard and great wine. I remember 2000, a very difficult year for whites in the area, in which Les Pucelles showed a kind of "empty" in the mouth in the middle of its tasting, but it was still a wonderful wine. I suppose it is due to the style of the videos or due to time constraints, but I think these wines deserve much more commentary.
Without shadow of a doubt Mersault . Love the texture , oil like viscosity , any vintage , great wine !!!
I had a chassagne montrachet in the 80s that was an epiphany. It's time again. Mmm scallops. I like that you appreciate your career.
There is this late harvest Riesling i tasted in Germany it was and still is my favorite wine ever. It was only $30
Sounds good!
Wow Wow Wow...i had last year what for me is maybe the best White Wine bottle in my life ever, till now...Puligny Montrachet Les Combettes 1996!!!
Great wine!
Another (very anticipated) video! I really enjoy this format, a good combination of winery history, serving technique (glassware etc), all you need and want to know! Curious about 5:30, what is your stance on yield vs. quality? Cant yields be too low?
Yes, they can. It really depends on the style of wine you are trying to produce. Grapes for light fresh whites (for example NZ Sauvignon Blanc) usually are cropped at higher yields than for rich red wines or high end, concentrated whites. At some point low yields make it too costly to produce a wine and at even lower yields it becomes unhealthy for the vine itself.
Hey Konstantin, great review. I have been lucky enough to work as a sommelier in London’s top restaurants and been tasting all range from DL with Brice de la M. To stay on their 1er crus I do also like Les Combettes. In terms of other white Burgundy producers I love Jean Marc Pillot, Noel Gagnard , PYCM and of course Coche-Dury in Meursault
Great video. Keep these coming
Thanks a lot!
I'm curious why a southeast-to-south exposure is preferred? Gardening here in New England a site that faces southwest-to-south is thought to be the best you can get because the garden can soak up heat late in the day.
It may have something to do with mildew prevention, as east-facing sites dry out quicker in the morning?
Those sites tend to produce the ripest / healthy fruit and that is generally regarded as beneficial.
@@KonstantinBaumMasterofWine interesting reply, in that it points up a difference between American and European wine growing. I first thought of sites benefiting the plants, assuming that a healthy vine produces better fruit. Your thinking went directly to ripe & healthy fruit. The two views aren't mutually exclusive but are subtly different; to see the difference, look at a picture of Grands Cru Burgundy vineyards, then at a picture of Russian River Valley vineyards. Not really the same. Thanks!
Great video. I have both Pucelles from Domaine Leflaive and the one from Olivier Leflaive, I wonder what is so different about them...will have to discover. My favourite burgundy so far is Meursault-Genevries Comtes Lafon 2010, it is a great expression of the meursault nutty character, it even reminded me to cheesy cheetos (in a good way if you know what i mean haha)
Was in love with Leflaive especially Pucelles since vintage 2002 but then 2 things happend: first a lot of POX bottles at the end of the decade. And when they solved this issue the prices went into the sky. My first Pucelles were below 100 EUR. Today 200+ EUR is normal. But a true love stays always a true love. Also with Pucelles.
What is a Pox bottle?
@@benoitribaille2777 premature oxidation is if a wine is maturing too fast and has oxidation notes, which you would expect much more later (years) in wime. Since it is a very complex issue (for winemakers) sientific resaerch is still going on why this happens.
Great video once again!
Thanks Joshua!
Recently tried a 2014 Clavoillon. Absolutely delicious highly recommended 1er Cru from Dom Leflaive
This guy knows his stuff. I am enjoying his videos. I love White Burgundy, especially these better ones, but one needs to search out value unless your an Oligarch
Thanks Brian.
Hey Konstatin, didn't hear any "reductive" winemaking-related aromas such as struck matches... Did you detect any in this one? What do you think about this 'trend'?
Didn't have a lot of white Burgundy wines till now, but few of Vincent Girardin (Mersault, or Puligny-Montrachet 1er Cru Les Combettes) were astoninshing. Thanks for a nice pairing tipp, I really would like to experiment more with food - wine pairing, and see it on your channel as well. My small advice - I'd like to see a video about sweet wines, especially naturally botrytised sweet wines, like TBA, Sauternes and Tokaji Aszú. If you need a sample of aszú, I can get you one ;)
Please, please tell us the name of the Restaurant you worked in Ireland as I live there, have tried this wine but only the once.
Fav burgundy white has to be Ramonet batard Montrachet, or even Les Ruchottes! But Ramonet and Leflaive are some of the best white wine makers in Burgundy!
8:59 oh dear… I expected to see a well seasoned carbon steel pan, not nonstick. And is that the bowl from a rice cooker?😮
Actually, for scallops, it's ideal to use a High End Stainless Steel Pan like those from Solingen or something like a Silver Pan.
great vid! Love your passion :) More Food/Wine pairing please!
Konstantin, thank you for this and your many other informative videos! I love Puligny-Montrachets, but must admit that I have never had a Montrachet grand cru or any of its GC relatives. I know, it will be fabulous.
My question: can you/are you willing/is it even possible to give aging recommendations? How long would you wait before you drink a village level, premier cru or grand cru white burgundy? If you can speak about that topic - unless I missed it -, that could be very helpful. Best, Lars
But… 30+% chance it will be corked or oxidised… good luck!
Great video! Just discovered your channel and I am enjoying it very much.
I must confess I have a small obsession with white burgundies as well (sadly for my wallet).
Question: do you think it is worth it buying legendary domaines like Leflaive, Coche Dury, Roulot, Ente, etc considering the fact that you can buy better climats from lesser known producers for less money?
I haven't drunk a great many of them but in my experience a good climat (for example Puligny Montrachet Les Enseigneres) from a lesser known producer in a good vintage at its peak drinking window can be mind blowing too.
Thanks! The top notch producers are worth seeking out in order to understand the whole range of Burgundy. If you just go by quality by cost then you should avoid them as you always pay for the name too!
Did you have a bottle of it before doing this video? 😊
Is your rating price/value adjusted at all? 300€ for a 92pt wine would seem like a major disappointment
one of my favorite plots, prices have gone crazy in the secondary market, this is probably 500 euros now
Nice. I’d practically kill to have a bottle of this wine! I’m lucky to afford village...but I enjoyed you enjoying. You mentioned something ( possibly another producer - that I couldn’t understand). Oh and what’s name of that number 1 restaurant in Ireland back - 2005
A few possible candidates but Thornton's and Patrick Guilbaud would've been the only two-star restaurants in the country at that time (not that Michelin stars the be-all and end-all!)
You tasted the Montrachet?
Hey Konstantin, very nice video!
I have a question...
At the restaurant I’m working at, I have got on the list this PM but is a 1998.
What should I expect on this wine? I still haven’t opened it once, so I’m a bit concerned and don’t really know what to expect. My concerns is how oxidative it can be.... How would you imagine this wine to be? How would you sell it?
Thanks again....Amazing contents you are doing.
Thanks. Thats tricky as during this time there were some issues with Premature Oxidation. If it is a good bottle it should still be nice with more pronounced nutty flavors. You should sell it to someone who knows Leflaive and is looking for something more mature with their food.
Konstantin Baum - Master of Wine Thanks a lot. The bottles actually looks immaculate.... Let’s hope the same for the wine content.
Great video! But I do have two questions: 1. I believe I never drank a white from Burgundy. Is there a wine you recommend for a start in the price range up to 40€? Maybe in your shop? And 2.: How do you decide on a rating? I get asked a lot when drinking a wine with friends how I would rate it and I always stick to my guts and give it a number compared to other wines I drank in my life. But I never gave a 100, or even a 97, because I feel like I should leave some space at the top for "the very special occasion in my future". Do you have something like a chart you run in your head to decide if a wine gets a 92 or 94?
Thanks. This one is a good starting point 2017 Tripoz Macon Pouilly Loche 1ere Reserve. Otherwise go for a wine from the south (Maconnais und Côte Chalonnaise). 2. It is a question of experience. A wine needs to be really stunning in order to get 96-100 points. I believe though that one should use the whole range and also give 100 points to a really memorable wine.
@@KonstantinBaumMasterofWine Thanks a lot!
I thought this was the Montrachet that everyone mean when they talk about "the one". This is not it? What is the Montrachet called?
Montrachet is a Grand Cru vineyard and it is probably the most famous for whites in Burgundy.
Just 92 score? I find there are many wines you rated above this score but those wines are with much lower prices than Domaine Leflaive Les Pucelles. Does the score only reflect the relative quality in Burgundy region not the absolute quality？
Used to buy these
I tend to like the other side of the family's Chardonnays especially the Meursaults of Olivier LaFlaive.
Shame on me, I have never heard of Leflaive Pucelles before!
Your question is really difficult to answer. If your question aims on whats the favourite wine made of white burgundy grapes I will always say its the one which is grown on my own vinyard ;-) but I think you are asking for white wines grown in the Burgundy region and so the best I had by now was "Chateau de Meursault, Meursault Charmes Premier Cru 2015", so nothing really special although I am really surprised about the price this wine is sold for today.
Apart from that I have to say that most of those world class white Burgundy wines where just to expensive for me and that I am more into wines from Bordeaux when it comes to French wines. Once had a Jean Chartron Chevalier-Montrachet in my cellar but I sold it because there was someone who wanted to pay a really overpriced price for it and so I sold it.
Oh nooo. You need to try it one day. You are right though... Burg is getting way too expensive.
So I'm not the only wine glass klutz.
Had a Leflaive Bourgogne many years ago that could have easily gone toe to toe with many Premier Crus
just to comment on your food-wine combo philosophy. in my opnion, it depends on which one is/should be the focus of the dinner. if wine lovers gather together, good wines match better with foods, if the focus is the foods or participant do not wanna the wine take too much attention, this knid of wine should never be on the table... otherwise, to appreciate a great wine, better to drink the wine itself, or like what you did, just pare with as simole foods as possible.
And Meursault Perrieres
Why not drinking SouthAfrika de Toren fushion V or France, Condrieu Vionier
Clavoillon Leflaive
92 points??? 300 euro wine.
Puligny and Corton Charlemagne
kistler vine hill was superior
Not a great score for 300 euros!
Make sure you try all the margret river Chardonnay’s you can get, many are seriously good