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

Gary, you nailed this episode – nailed it. Amazing guest, and you did really well with the “interview” and didn’t interrupt at all. 🙂 I felt like he really had something to say too, which was nice and not just selling his product.

QOTD: I’ve only had a few white Burgandies, but what I really enjoy is the complexity, the uniqueness and expressiveness of the different terroir. I feel that new world Chardonnay is heavy on wine-making and light on terroir.

Interesting show. I am not a fan of California chardonay, so haven’t tried much white burgundy. What I would like in the Burgundy would be crisp acid,complex flavors, and a long finish. Sounds like the one you tasted. Gary,
I am also a root beer fan- Virgils- You have mentioned your appreciation of root beer several times on the show. How about a short root beer show. The good ones have wine-like complexity also. You have a great palate. Lets hear your thoughts on the soft drink world. I like root beer, but I love vino!

Thunder ! You dropped a 95+ bomb like it was a 75 KJ ? Come on GV, bring a bit more excitement here, where are these crazy comments we are used to ?

Jean Marc definitely understands wine.

WARNING: Poire William brandy is highly addictive. Crack is a joke compared. If you start drinking this stuff, you’ll end up in Paris bistros ordering “une poire” at 9am before you know it.

QOTD: Burgundy whites should be the best Chardonnays in the world.

One Meursault a year for me, might be this one, but I have the feeling it will kind of hard to put my hand on a bottle…

you just got me pumped to try some new white burgundy. i have only had one the 2006 matrot meursault, apparently not the best vintage but i did enjoy it.

Good show! Thanks again

QOTD: I haven’t tasted enough white burgundy to have an opinion. I usually stick to reds, but I’m trying to get in to whites.

Gary and that French Guy have the same hair loss problem! Either you’re related or that’s the wine. Stop drinking so much guys. It’s the tannins, acidity & fruitiness. Lol.

GARY!!!
That was said so well… too much oak…”..the first thing you will lose is terriore..”

My father used to dip the end of his cigar in pear brandy! LOL (Not the lit side!)

QOTD: Lush & rich

Lov’n u Gary!
Another awesome episode!
xo

Have not had any white burgundy. Awesome show. Keep up the good fight.

Enjoyed the episode Gary with yet again another great guest.

Was involved in a white burgurdy tasting only a few days ago actually and really enjoyed the complexitiy that these wines bring to the table – minerality, great acid (from the better efforts) and fruit notes – both from the village wines and premier crus tasted. Will certainly add some to my collection on my return home.

QOTD – The pinnacle of Chardonnay – a true expression of terroir and certainly a wine that has enraptured me.

Mention Burgundy and I always think of Chablis…
I think Jean-Marc said framboise, so raspberry not strawberry, which makes sense. Also he mentioned marc and I wonder if he exports his fine de bourgogne…

QOTD: Full bodied yet balanced with a strong, focused beam of acidity, with pure clearcut minerals, a slightly earthy mushroom/yeast component (from aging on lees) and bright green apple or pear fruit. The wood accents are there, but only to frame the vibrant acid, minerality, and fruit… and it should finish for daaaays… and cost under $15 US bones (HA!!)

Loved the show. Have not yet tasted a white burgundy. You have made me realize that I should step less cautiously into more varieties of white wine.

Good episode! Gary learns to listen and so do we. When you are hearing stories about family tradition, it is always interesting.

Quick remark: Framboises are raspberries and not strawberries. Strawberries are fraises in french. Two very different berries.

QOTD: A good Chardonnay is not goopey. It is round, yet fresh, and has a good acid, minerality and fruit balance. Let’s leave the viscosity to sweet wines. White wine pairs wells with food because of this.

Cheers!

I love Brandy, but in my experience it tends to be more of an amber color. Why is that? Why is the Roulot pear brandy so clear?

That is my question of the day.

Love y’all!

Fantastic episode, a master class in wine making and the beauty of honesty in art. What allowed the episode to rise to greatness was the patience you had to give Mr. Roulot space to talk about his experience and principles of wine making, and then adding your insights and experience. Great interview. The wine that made me a serious wine nut was a Chablis that Richard Betts pulled from his cellar at the big mezcal dinner I described a couple days ago. It completely stunned me with the minerality, acidity, and grace that transported me from the booth at the Little Nell in Aspen to Northern Burgundy. Richard’s story-telling did enhance the experience a fair bit.

Ever since then, I’ve looked to burgundy for that transcendent experience, where the terroir captivates my attention and adds a layer of mastery to a meal. I’ve actually had better experiences with lesser bottles, as I’ve found many domaines pack too much richness into premier crus to allow me to access the terroir through the oak and buttery fruit. Especially when i’ve had some of the big name montrachets. But burgundy (red and white) and riesling (espeically german and austrian) hold special places in my heart for their honesty and delicate story telling, arguably unrivaled in the world.

Hi Gary, this is the first time I’ve commented on a show – even though I watch you every day while I’m cooking myself lunch and washing dishes. Just wanted to let you know that “fraise” is the French word for “strawberry” and “framboise” is “raspberry”. If you ever make it up to the west coast of Canada (for the Olympics or Playhouse or something) then let us know – we’d love to have you as our guest at niche to taste some fine local British Columbian cuisine and local wines, island style.

Cheers,

Kami (Victoria, BC)

PS – wish we had your wine prices up here – we pay 117% import tax on everything 🙁

This was a fantastic episode and Jean-Marc was a great guest. I especially liked your discussion on oak in relation to yields. Really an education for me.

Guys, loved the interview..family story=instant classic. GV you’re evolving my man..and I’m digging it (literally.) Keep up the great work.
QOTD: Hmmm..Chardonnay is smooth, fruity, acidic, and minerally, buttery but not soupy,not really thick I guess is what I’m trying to say. Any who, Keep bringing the Thunder!

Hey Gary,
Shout out from Belgium. ( currently in Boston)
Started watching your show about a month ago ( trying to catch up with 643 shows, great ride thanks)

like pears ?
http://www.morand.ch/la_gamme.htm

huge thunder fan

qotd: A Burgundy White should imo be Clean, Acidity Backbone, with pears, apples, lemons no Tropical Fruit. No “Oakiness” on the taste.

yeah, can we get a full time translator?

Great show and great guest!!! I don’t have much experience with mersault — he makes it sound fabulous. Thanks.
p.s. Hey Mott!

QOTD: crisp, clean, fresh, food friendly, little or no wood

I once tasted a delicious Meursault but I have never been able to buy one ($$). I buy Saint Veran or Macon.

Good show but I’m hoping for some short shows this coming week. There have been too many long shows. I can’t keep up. I fall behind.

QOTD: I don’t know. I never had one yet.

Gary,

I can tell you have an immense respect for Mr. Roulot and what he does. His sincerity mixed with your admiration truly gave me inspiration to thoroughly explore that part of the world and its wines. Speaking to the pear brandy story, it also helps remind us to be true to who we are and where we come from. QOTD – Austere, inspiring, complex, exciting, generally awesome… Thanks for a great show!