TN: Sauzet's basic Burgundy


Last night Betsy tried another recipe from the new " Bittman Takes on
America's Chefs" book. This recipe, a lobster salad with tomatoes and
corn, was by James Boyce from Studio at the Montage in Laguna Beach.
Great recipe for this season with corn and tomatoes at their peak. Good
enough it makes me want to splurge and eat at Studio next time we're in
Laguna to visit Betsy's grandmother.
Wine was the 2002 Etienne Sauzet Bourgogne. A supposedly simple
Burgundy regional wine that drinks like a good
village Puligny-Montrachet. Elegant and slightly oaky. Medium-bodied
with nice flowers and warm spices on the nose, fresh pear & citrus
fruit on the midpalate. A touch of nuts and minerals on the finish.
Good acidity without being spiky. Ranks alongside a couple vintages of
Domaine Leflaive as best white Bourgogne AC I've had. B+/A-
Grade disclaimer: I'm a very easy grader, basically A is an excellent
wine, B a good wine, C mediocre. Anything below C means I wouldn't
drink at a party where it was only choice. Furthermore, I offer no
promises of objectivity, accuracy, and certainly not of consistency
Reply to
DaleW

Site Timeline Threads

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.