Pouilly-Fuissé / Burgundy France / Chardonnay / Louis Latour
Medium body, fruit. Apple, peach, lemon rind.
White Burgundy at its finest. This wine is from the Mâconnais area of Burgundy, which has unique limestone and clay soil. The wine is aged in stainless steel, which allows the Chardonnay to show its greatest expression of fruit. Additionally, this wine undergoes malolactic fermentation, which makes it soft, round, and pleasing to your palate. This White Burgundy can compete with any top Cru in a blind taste test!
I was simply amazed when I tried this wine, because it drinks like a much more expensive wine from Burgundy. Amazing value. White wine from Burgundy, aka “White Burgundy”, is made with 100% Chardonnay grape. I frequently have friends and family that tell me they don’t like Chardonnay. When I ask them what they don’t like about Chardonnays is typically a strong wood or astringent flavor.
I think this perception might be brought about from the 1980’s and 1990’s when there was a lot of mass-produced Chardonnay coming out of California. In order to mimic the buttery and creamy character of White Burgundies that comes from aging in French Oak, some of the low quality/high volume producers in California simply threw oak chips into their wine during aging. I believe this, and resulting bad experience from those wines, might have left a bad perception for the grape with some people.
Chardonnay from Burgundy can be creamy or even buttery, with caramel apple, pear, peach and lemony acidity. Chardonnay from California or other New World regions that are not aged in oak can have wild voluminous juicy fruit characteristics. If you, or a friend, have had a bad experience and think you don’t like Chardonnay, try a White Burgundy like this one. Graciously offered by the glass at Klaustur Bar.
This wine pairs well with chicken or turkey dishes, and pairs extremely well with Icelandic Lobster.