A very enjoyable episode, nice to see the interaction between you, good interview style and a great guest.

QOTD – I haven’t tried enough Bourgogne Blanc to be able to answer that, but I don’t like excess oak in any Chardonnay, but not too little either – it’s the 3 bears porridge conundrum, what is “just right”?

I agree with the others before me, your interviewing has been improving.

Great show,
David

Great QOTD – it really got me thinking. It’d be easy to answer for other white varietals (e.g. in riesling I look for a tension/balance between sweetness and acidity, in sauvignon blanc a balance between a fruit explosion and a mineral intensity) but chardonnay has so many facets (fruit, oak, malo, acidity, weight) it’s hard to write down a simple formula for the perfect bottle. Perhaps this multi-dimensional aspect is what makes tasting chardonnay so much fun.

Cudos Gary: Fantastique! You have risen to the level of your fine guest.
Smell it first. TR

Top 154, YEEEEEEEEEOOOOOOOOOOOWZAAAAAAAAAAAAAAAAAAAAAH!!!!!!!! 🙂

Yo G, Where are Yeee???? I’m sendin’ out me search dogs!!!!! 🙂

Gary,

Great, great interview with a legend. My two cents, as a serious wine head, I appreciate it when you get into the trenches with the nitty gritty of production, terroir, etc with your guests. Mr. Roulot discussing the amount of new / 1yr / 2yr… oak in his cuvees and that of some of his competitors was quite enlightening. Keep up the great work.

Cheers,

Jim

Excellent effort, such an interesting guest.

QOTD: I prefer the steely wet rock Chablis from Gilles et Natalie Fevre.

Someone probably mentioned this already, and I hate to correct your wonderful guest, but he meant ‘raspberry’, no?

QOTD: I wish I knew. I wish I knew. The best white burgundy I’ve had was from Chassagne Montrachet, and was wonderfully complex, completely changing my mind about chardonnay.

Also – had Pear Williams Etter yesterday, and the stuff rocked. I’d love to give his a go.

VG – The shows lately have been great. I haven’t gotten to write as much as I would like, but certainly feeling the momentum. I think the interviews have been really interesting. I enjoyed the segways in this episode on the market and business of everything as well as hearing about the winemakers/growers goals and what they wanted to accomplish with their wines.

Keep it up!!!

Thanks for your efforts… Mott is the Shiznit

Jean-Marc Roulot was an amazing guest. He was very humbling and I really enjoyed listening to what he had to say.

QOTD: There is nothing like a Meursault, I will live and die by this region. This is what I dream about at night. I really want to go to Meursault and hopefully I will make it there to start my career in the wine biz. I have to say, if there is one place that I am going to taste the soil, it would be Meursault.

I confirm: “Framboise” means “Rasberry” and not “Strawberry”. Strawberry is « Fraise » in French. 🙂

Lol, “We’re changing the pair world!” You should keep that as your signature, we’ve pretty much got the wine world licked.

And he reminds me so much of Robin Williams.

straight terroir homes! great episode guys, im gonna seek some of that pear stuff out too!

Being a big fan of white wines from Burgundy made this a good episode for me.
I liked the guest also.

QOTD – I like crisp, acidic white wines from Burgundy. They should never introduce as much oak as their California brothers.

Klassh said your guest reminds him or her of Robin Williams. I was thinking Mr. Bean– Rowan Atkinson. I loved the way he was going back to French at the end even though he is a good English speaker. As an American who speaks French, I appreciate the exhaustion the guest must have felt trying to understand Gary’s rapid-fire delivery.

Thanks for a lovely episode.

Anyone know where I can get a bottle of the La Poire Du Roulot? Searched high and low.. to avail!

The strawberry thing was confusing, but he had to have meant raspberries.
How fascinating that he’s an actor too.
QOTD: I haven’t spent enough time with white burgandies to answer the question, but I’d like to. A side by side tasting of Jean-Mark Roulot’s meursaults would be very helpful.

QOTD: I have no idea what he just asked..

i really enjoyed this guest. extremely classy, passionate, loved this episode. really..

My brain is completely crushed after work so Im harly able to think straight. Great show. I love the sort of out of left field guests that I would never know about. CLearly a man with passion, taking on the family business. I love an Asian pear wine from a winery in Washington, and methinks Id love his pear brandy. QOTD: A wine that speaks of its land, and isnt overoaked.

I could watch you do a straight months worth of episode’s with Burgundy winemaker’s as guests
qotd: complex, balanced, and very unique in that it smells and tastes specifically from the terroir from which it came

91/100

line of the day – ‘you, with a little bit of me, we’re changing the pear world’

Really enjoyed this episode – nice to hear the words of a truly masterful winemaker, and interesting to see him slip more and more French into the conversation. My highlight was when the guest used the term ‘make up’ to describe anything that affects the winemaking process, and Gary threw in a big sideways glance at the camera, as it’s a phrase he often uses himself.