[Tasted during WSET Diploma – Unit 3 – Week 8: Burgundy]

The first time I’ve had a Premier Cru Burgundy was in WSET Intermediate class years ago – it was the Latour-Giraud 2008 Meursault-Perrières. Looking at my notebook, I don’t seem to have much to say about it. I mean, good for you if you’re bedazzled by young and amazing white Burgundy at age 19, but I guess I needed more convincing.

The second time I’ve ever had a Premier Cru Burgundy was in WSET Advanced class, where it looks like I was really unimpressed. Just earlier this year I realized how amazing it was that I tried a Meursault and I back-pedalled hard, but retrying this helps me understand my past self.… read more

[Tasted during WSET Diploma – Unit 3 – Week 8: Burgundy]

If Chablis is the personification of pristine and pure Chardonnay that tastes of river stones and crisp fruit, with a balance of concentration and finesse that needs time to blossom, then Pouilly-Fuissé, at the other end of Burgundy, is a ballsier expression of quality white Burgundy.

More obvious fruit, here, with crushed pears and applesauce rather than freshly sliced green fruit, along with a vivacious touch of something Bed Bath & Beyond-esque, like a soapy lemon-lime candy. It’s the Black Swan to the White Swan we tried earlier in the flight. It’s just more willing to do MDMA on Sunday night but still have its shit together to do ballet the next morning.… read more

[Tasted during WSET Diploma – Unit 3 – Week 8: Burgundy]

Chablis, to me, is the pinnacle of perfection: not so much in a sense that it’s a wine that’s perfect and orgasmic, but more the fact that it strives to be something so pristine, crisp, calm, and complex, not unlike a snowflake.

The White Swan i.e. Nina Sayers comes to mind, where perfection is bitingly found but the wine is almost too young and needs lots of time to develop. Crisp notes of mineral, green apple, pear, a hint of oak (purportedly), cream, and something reminiscent to Loire Chenin that’s very wool and mushroom-like are found on the nose, and the palate reverberates the flavours with more intensity.

There’s a beautiful juxtaposition of young richness and brisk acid; a concentration of flavours that have lots of finesse.… read more

[Tasted during WSET Diploma – Unit 3 – Week 8: Burgundy]

We kick off our Burgundy sesh with two basic, well, Burgundies, in order to prime our mouths and ideas as to what Burgundy is and what the basic examples taste like compared to more premium examples.

Neutral, but irritatingly so. We kept samples of this wine when we tasted other whites, and it seemed like this wine had just a bit more of a sulphited character (matchsticks et al) in comparison – though perhaps it was just the lack of concentration on the nose that made it more evident.

I’m bad at picking up oak, but apparently there were bits of it on the nose, along with mineral, vague hints of green fruit, green apple, pear, and citrus.… read more