Why is white Burgundy so expansive? Do they taste very different compare to other Chardonnay like California or Australia? how about New Zealand? Chile? In what way are they different? I've read about oatmeal like taste that only found in good white burgundy. Is that so?
"Eric lee" wrote in news:brpp78$f4c$ snipped-for-privacy@reader01.singnet.com.sg:
Short answer, because it has a reputation and yes they can be very diferent. There are so many different styles that it is difficult to answer. I drink mostly Pouilly Fouisse, Chablis, and St. Veran which I find much cleaner and food friendly than similarly or cheaper priced CA or Australian products. I will let others speak to Montrachet et al.
It is expensive because very little of it is made and there is a high demand. If you want to know how it tastes then try some.
Dimitri
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