QOTD: The only white burgundy I’ve had was the 2006 Domaine de la Cadette Vézelay La Châtelaine & it reminded me almost of a sauvignon blanc with all the grapefruit/lemon/acidity (just missing the grass). I liked it because it was very mild oak (only 20& according to the producer’s website)- I personally can’t stand chards that are over-oaked and dripping in butter.

First of all how bout Mad Mike gettin’ slammed on The Daily Show??? Anyway I hope you know you have one of the best jobs in the world….sitting down with Jean-Marc Roulot and drinking his White Burgundy would be a dream for a lot of wine minions.

QOTD: I don’t have a lot of experience with White Burgundy, but I do remember the high acid and minerality of the ones I have tasted…which I prefer over the new-world Chardonnays.

Great guest! He seems to be true to the values that make Burgundies great wines. I may have spotted a slight screw up in the translation: framboise is not strawberry, it is raspberry. Nice to see that Burgundy is producing pear brandy. I just hope Alsace is not going to invade Burgundy in retaliation.
QOTD: Minerality + acidity is what I like about Burgundy white wines.

Like to get my hands on some of that pear brandy.

QOTD: Classic White Burgundy?? Let me see, now….but of course, yours—Jean Luc Roulot. Your wine is one of the best. Gary said so and I believe him. Seriously, I’ve had some white burg from Jean Luc, wonderfully balanced and acidic, apples, pears and minerality. I think it was an ’02. Everything you could want in a French Chard.

QOTD: Wow, I think light, but not too light, crisp and acidic, a little butter, but not a butter bandit and a tiny bit of oak. More butter than oak, but no bandit (or monster that’s for sure).

Great episode. I’ve found myself enjoying white wine a lot more than I used to, especially as I try more and more unique, small production wines. I was thinking about it recently and figured out that the unifying characteristic of my favorites, red or white, is well-integrated, higher acidity. Most lower acidity wines I actually find kind of tiresome to drink more than a small glass of.

QOTD: My idea of a really good chardonnay, which I’ve had the most luck finding in Burgundy actually, is a deeply aromatic wine, with ripe fruit (not overripe), good weight on the palate with a creamy texture, just a hint of oak to add another layer of complexity, and some subtle creme brulee notes all wrapped around a deep core of minerality with beautifully integrated high acidity.

Interesting point he had about in small vintages how some vintners tend to concentrate their juice in their newer (and more expensive) oak.
I hadn’t considered that before.

I love the tidbit about why they may use more oak on lesser vintages.
QOTD: Two come to mind right away, Meursault and Montrachet. I have been a red wine guy from the get go for its complexity. But these two white burgundies are unbelieveable!
Great show! French wine is underappreciated in East TN!

Gary, what a great show. I am a big red burgundy and brodeaux fan, however, I recenty have gotten into white bugundys. I am addicted!!!

QOTA: When searching for good white burundys I am looking for good acidity and a tons of minerals on my palate. A touch of butter helps too. Awesome work gary keep it up I am loving it!!!

Great show, the guests keep getting bigger and bigger. Roulot? Bohr? My idols!

QOTD: I think all palates go through “phases”. Luckily for me, I am in my white Burgundy phase. I love the flinty, bluestone appeal that so many whites from this region have. A white burgundy to me will be bright, floral and mineral driven on the nose. The palate will have ripping acidity, fresh apple and pear flavors, and that steely, flinty flavor that is characteristic of the region. I wish I was rolling deep so I could afford some serious Roulot! Love the show as usual Gary.

QOTD: mineral, fruit, delicious.

Gary, many people lately have been angry about the number of guests on the show. M. Roulout was incredible; Both wine nerd info and entertainment. Keep pumping out the episodes, and ,Wether you have a guest or not, we will watch and find the highest level of quality.

Great show, keep em comming.

QOTD: Minerality, good acidity, a little heavy cream is how I like my white burgs

Great guest Gary, it’s nice to see someone whose family has been in the wine industry for such a long time.

This was one of the best episodes ever. I’ve gone completely bonkers over white Burgundy in the last couple of year. I think it’s the best white wine in the world (exempt on the days when I think it’s German Riesling!). In fact, I prefer white burg over red. It seems in my experience that it’s much less of a crapshoot.
QOTD: To me, white Burgundy is the pinnacle of Chardonnay. It’s the reason that anyone ever bothered to plant it in California. And while cali chard can be very very good and sometimes very very close in character to white burgundy, it seems most producers go for the showy, slap you in the face, stand out in the critics blind tasting type of style. A lot of cali chard is like a voluptuous stripper. All up front charm, but little or no substance and is intellectually uninteresting. Good white burg on the other hand though is like a beautiful French woman who only shows a bit of calf but seduces with her poise, charm and complexity. I know which one I’d marry.
On a less sexist metaphorical level, I love these wine because the deliver aromas and flavors that are so intense and unique. The vibrant citrus, chalk-like mineral, orchard fruit and hazelnut aromas and flavors from a good Mersault or Montrachet village wine are, to me, the standard for oak fermented/aged white wine.

95 points ? Are you sure? Do you think you’d have scored it the same in a blind tasting and without the guest being there?

Was this episode after the mezcal tasting? A little slow on the uptake GV… but your still the man! And Roulot… man you have the life.
When I grow up I want to Gary V or R Betts!

Great show. I may even crack that WB that I”ve been saving.

Gary, good job this time on interrupting the guest less. It’s been frustrating on previous eps but I think you killed it this time.

QOTD: Power with grace, the proverbial fist in a velvet glove. A wine which shows that white wine can be an experience on the level of reds.

Cool show. Didn’t know Gary could speak french

Jean-Marc: “Il faut chercher un peut.”
Gary: “yeah”

What did he say Gary?

QOTD What should be my image of white burgundy? …. acidity, minerality, and complexity.

95+ points! Boom Shakalaka!!! Awesome guest, really interesting to learn about both his wine and pear brandy production.

Nice mix of shows lately, G. Very informative and entertaining. I’m looking at apertif(s) a bit more, so this pear brandy looks mighty tasty.

QOTD: Sadly, I haven’t dipped into too many Mersaults. They’re in that *iffy* price range for me. Although, the St. Honore from WL is usually a staple when offered.

Thanks, Guys.

Great guest, an honor to listen to him.

QOTD: Crisp minerality with perfect balance.

Great tips on the new oak percentages. It really helps a beginner like me. Fantastic guest. I?m going to try and find this wine today.

You rule!!!

Fantastic show Gary.
This is my first comment, although i’ve been watching daily for 6 months or so.
Keep it up! I am spreading the word about the thunder show!

Thanks Guys

Interesting show and interesting stories. I particularly dig Jean-Marc habit of only releasing single vineyard Meursault.

QOTD: Ruined by a lack of screw tops… No seriously haven’t rely drunk enough white burg to be able to specify certain areas, but have nothing but positive impressions, unlike my love of red Burgundy that is often disillusioned by bottles of variable quality. I also find it interesting to note the emerging tendency in the Australian wine scene to tout more restrained and mineraly chardonnays as being particularly Burgundian in style – an expression that is being over used down under. Oh and stelvin seals would be awesome.

Cheers
Andrew