TheMadDruid
19511
We had this twenty years old white burgundy last night for dinner.
It was an absolutely perfect accompaniment to the roast pork loin I made.
When I first started getting into wine, and burgundy in particular, the prevailing wisdom from the wine “experts “ was burgundy couldn’t age well-white less so than red. Grand Cru in 10-15 years and white no matter the vineyard 5 or so. A tiny handful, Jancis Robinson, Clive Coates, Allen Meadows here in the US thought the aging potential was as great as Bordeaux.
Just think: if the sceptics were still followed this wine would not have been available to me last night. Fortunately enough drinkers stopped listening to the major magazine writers(or forgot where they put that bottle!) and now we all (can) enjoy an older burgundy like this premier cru Meursault at its true maturity.
Peaches and pears, creamy; no tartness; and nothing faded or fading about it. Truly perfect.
Hope you had a nice night like we did. 🥂
We had this twenty years old white burgundy last night for dinner.
Glad to hear it was a great bottle.
This is....
How true...
Hi Mike, looks like a great pairing.
The thing is to keep trying.
