To balance out my geeky exploits, tonight I have engaged in a wonderfully snobbish, intoxicating and refined on the finish experience. Yes, I left my laptop behind and I went to Burgundy 2004 tasting at Handford Wines shop in Old Brompton Road, South Kensington.
A line formation of Burgundy heavy-weights…
The scene was set for some serious tasting, with appropriate appliances…
…and expression of ‘I know what I am doing’.
Drinking wine in such rarified, musty air of a wine merchant’s cellar, I am reminded of how little I still know about wine. Nevertheless, one thing I do know – what I tasted tonight was certainly not the Australian table wines although most of the wines were for laying down and avoiding… until they mature to their full exquisite potential. Here are some that were enjoyed tonight.
Of the whites it was Rully 1er Cru Grésigny 2004, Domain Michel Briday, a nice little buttery surprise, and, of course, Meursault 2004, Domain Joseph Matrot which was no surprise, just pure pleasure.
For a red wine person like me, it was hard work – I didn’t know which cluster to attack first.
My favourites were Chassagne Montrachet 1er Cru les Chenevottes 2004, Jean-Marc Pillot.
Puiligny Montrachet Vieilles Vignes 2004, Nicolas Potel.
Chambolle Musigny 1er Cru Les Charmes 2004, Domain Amiot-Servelle.
And finally, the memorable Grand Echézeaux 2004, Domain René Engel, of which, alas, there is no picture. I was too busy enjoying it. Described in the tasting notes as…a rich core and a thick texture, ripe tannins, hints of wood tannin, bags of mineral, slate and gunflint with the shy red fruits. My own tasting notes during the evening included comments like ‘overtones of wet hamster’ and ‘catwalk wine’. One does get into the spirit of things… Salut!
Ben
on Jan 25th, 2006
@ 14:50 pm:
Yes, but what we want to know is did you spit or swallow?
Adriana
on Jan 25th, 2006
@ 18:35 pm:
Ah, rely on Ben to ask the important question… As I like to savour the finer things in life to the full, why would I spit the fine Burgundy out? I leave that to the professionals.
Rob Halper
on Jan 25th, 2006
@ 22:23 pm:
I have it on good authority, that professionals swallow.
tom
on Mar 12th, 2006
@ 1:55 am:
“overtones of wet hamster”
I want to own YOUR hamster. Had mine the aroma of Grand Echezeaux I’d probably have kept a closer watch on its water container. Alas!
Burgundy
on Mar 25th, 2008
@ 17:22 pm:
Great guide to some wines I have never tasted before. Thanks for the info