White Burgundy

[BobRSnow]

Does anyone have a favorite white burgundy or had a good one lately?

[Gourmondo]

I am partial to the Puligny-Montrachet appellation, since Ms. G and I spent a wonderful afternoon there about 10 years ago. I have had luck recently with the 2006 Jadot, but good wine shops usually have several producers of P-M available and I usually defer to their specific recommendations.

[TheSpecialMan]

My standard table white is the Ardeche by Latour, which is usually around $8 or $9. There is also the Grand Ardeche for about $10 - $12 which is a bit better. I usually am not a fan of California Chards, so I tend gravitate towards these white burgandies when I'm looking for a Chardonnay.

Also, you really can't go wrong with a Pouilly-Fuisse, but those can get pricy.

[EatinAintCheatin]

I like Les Charmes Macon-Lugny, sold at Rouse's and World Market for about $11 a bottle.

[BobRSnow]

I've had the Les Charmes Macon-Lugny and the Ardeche by Latour. Good stuff, but I'm going a different direction on this.

I went to a white Burgundy tasting at Martin's @ 20 years ago. (Wow..I'm old.) It was an entirly different level of crispness in a white wine. A certain flintiness......minerally...was the term, as I recall. I've never had that in a chardonnay, French or otherwise.

I bought a LaTour Mersault the other day and it was just lacking....flabby. I guess I'm missing the mark. Having the right wine glass for the right wine is important, I believe.

[Low-N-Slow]

I attended a Joseph Drouhin Burgundy barrel tasting about 10 years ago, and the differences between the 9 whites were apparent, but quite subtle. Perhaps you should look to north to Chablis for that mineral and crispness you're after.

[edible complex]

have you considered any California whites aged in stainless barrels as opposed to oak?

[BobRSnow]

have you considered any California whites aged in stainless barrels as opposed to oak?

Not lately. Not that I can remember. I could use some suggestions. I tend to ojust buy these ten dollar chardonnays, sauvignon blancs, etc....

[edible complex]

http://www.ferrari-carano.com/wines/cla ... blanc.aspx

their fume wants to be a chardonnay, but you won't feel like you're sucking on a piece of wood or eating a stick of butter. it's food friendly or just a good house wine that is in the price range you mentioned.

in the $30's, Gary Farrell and Groth do some nice whites that are not overly oaked.