Last night, I began the preparations for a coq au vin by disassembling and marinating two roosters. For the marinade, I needed two bottles of (good) red wine and tradition dictates red Burgundy. So, in went the remainder of the Drouhin Bojo opened the night before and to it was added a bottle of 2005 Bouchard Ainé Bourgogne that I'd picked up on the cheap locally. Of course, as a dedicated cook, I had to sample the wine beforehand to assure that I wasn't using substandard plonk ;-)
2005 Bouchard Ainé Bourgogne "Pinot Noir" ($10) nose: a bit muted, bright strawberry fruit palate: light body, good acidity, simple strawberrish fruit, simple
In many ways, this was more Beaujolaisesque than the Drouhin Bojo-Villages (it was certainly lighter in color) but was without flaws and was attractive in a simple, straightforward way. I can't say that I found a lot of Pinot Noir character to it, but it made a fine marinade.
Your intrepid reporter, Mark Lipton