Great Inside White Burgundy Scoop from one of the Top Burgundy Gurus!!
Moooooochoo Thanx, Guys!!

qotd: Me “pal” kinda got bored/lost-interest with White Burgundy. Most
of them are tooo austere/earthy for moi. But then i haven’t had the stuff
in the $100 Range. The “pal” prefers the flavorful, fruit-forward
California Chardonnays (Kistler, Mt. Eden Estate, Chasseur, etc.).

does anybody know what the entry level white burgundy Roulot was talking about is called?

QOTD: haven’t had any. yet.

Great episode and guest. I love getting the inside perspective on wines from the winemakers themselves. You should have more guests like Jean-Marc.

QOTD: I’m just getting into white Burgundies (in a big way!), and have been digging plenty of acid bite and zest coupled with stoniness and a bit of viscosity.

That wine was so delicious and I didn’t even have to taste or smell it. If you would have mentioned minerality I would have given it 96 points. You see Gary, we dont even have to buy wine anymore your commentary is all the sensory I need, lol.
QOTD: Didn’t understand the question. Was it what we should expect or what we do expect?

Great, very interesting show. Thanks for kepping it up!

I had a 1998 Olivier Leflaive, Meursault-Charmes the other day. What a mind bending experience that was! Maybe you could side by side taste a young vintage with an older one. It took my white Burgundy mind to another planet.
Oh, give Mott his own glass please.

Have a good one, Norm

Fscinating show! Particularly , the percentage of oak available by aging in new vs old oak casts as a function of yield discussion. Great.

Interesting episode, Gary.
I enjoyed your guest’s accent! His heart shone through with his product, and I’m looking forward to trying a pear brandy, in particular, because that’s one of my favorite fruits.

QOTD: I’ve lost interest in white wines, but with this episode, my curiousity and quest for reconnection have been piqued!

I think there are two problems with expanding interest in white wines here. Truly good White Burgundy and other whites are usually out of peoples price range. Also white wines from the states are served so cold they all taste the same(butter or citrus)

Ha! Love those french! Nothing but positive on whatever they make. We should be more like that in the US! Can’t find these locally. Can’t find these locally. Can’t find these locally. Can’t find these locally. Can’t find these locally. Can’t find these locally.
Oh, I’m a broken record.
Good show, just listening to something I can’t try. Whazzup wid dat? I do like White Burgundy.
The journey of beverages – that is a good quote. It’s the journey, not a destination.
QOTD: White Burgundy – Chardonnay, yes. oak, rich, vanilla, buttery, and no freakin pineapple or pear. Brandy is for fruit.

another show that cabbie would love … 😆

Though a bit of a language barrier was present, Jean-Marc brought a beautifully sincere note to this show. Never has it been so easy to peer into the heritage and personal touch that goes into wine/spirit making. I was so taken-a-back, that I caught myself smiling periodically througout the show. Fantastic!

QOTD: These wines are out of my price range, but rest assured that my next splurge will be on a W-Burg!

I have been amazed with his wines even at the entry level Bourgone but the Merseult from Roulot has been amazing for the last 10 years. Is the poire brandy available in the US?

Really thought this was a great episode and have been enjoying the steps out side wine as of late. Found the entire episode very enlightening with a major bonus to the discussion on oak. Really looking forward to trying some white burgundy soon as I have not yet. Can you recommend some “value plays” for those of us on a less than hefty budget?

Look – my cyber-namesake wine! I love Burgundy!

Jean-Marc was an excellent guest! After about 11 minutes of introduction and exposition, just as in a theatrical storyline, he really took off and KILLED it from 12 miutes on! It was genuinely exciting to listen.

QotD – The real, classical image of White Burgundy has room to be much more than one wine. From the lightweight and transparent apple of Aligote to the mineral flinty lemon notes in Chablis, all the way to the impossibly mesmerizing vapors and flavors of white chocolate, petroleum or smoked meat in the Montrachets, they are clearly some of France’s most voluptuous, yet elegant and refined whites.

Wow, it’s the canadian invasion.
It is also my first time posting as well and I am also from Vancouver Island.
Just a quick note on the RP 93 rating of your wine. That is huge! I wish we could get a few bottles up here, but I understand it can’t be done? Keep the WLTV going, I watch it each day on my way to work. Cheers, Frank (Vancouver Island BC)

This is the first episode I’ve watched, and I’ll be watching more. Really good format; the only thing I suggest is that Gary interrupt less and let the guest speak for himself a bit more.

Wow…awesome episode! Felt like as if I wanted to ask him so many questions…entertaining yet informative about the vintages and experience in Burgundy! Fantastic!

QOTD: I’ve had buttery chardys and also some that are really acidic/alcoholic that pushes it off balance. But an awesome Burgundian white would flash itself it its most delicate and sophisticated way by balancing the fruit, the acid, minerality and boasts its terroir showing all butter-head chardy drinkers what they’re missing out on!

This was a brilliant show and much love from Korea. On Twitter I raised this challenge but like to see if you could actually pair kimchi with a wine. Guwertz springs to mind but wonder if it can do it justice. This is a tough one and I would like to see what you bring to the table. Also, great job at SXSW. I’m no marketer myself but I do enjoy those that do.

Gary loved the show.. I love the insight from the wine makers themselves,
you really get a sense of the art of the craft. The comments on the “oak play” were amazing.. so many little details like this that go unnoticed..

I would actually love to hear a similar discussion with someone who actually makes”fruit bomb” wines, because im still trying to wrap my head around the new/old world distinction.. Id love to hear a wine maker actually describe what he/her does to make a wine a “bomb”.
Like why isnt “fruit forward” just considered California terrior?

QOTD: Mineral, steel, clean fruits, a few slivers of oak.

Wow!!! Great guest, Gary. Very informative oak dialogue. I love blackberry brandy, must try the pear.

QOTD: MOTT! Translate That Up!

Hi Gary, great show, informative. I love to see that it is the true people who make the best wines.

Thanks for the show Gary! Jean-Marc is great, i’ll look for him in the video store and on the wine shelves. I have a 05 Domain Jobard-Morey that I’m itching to pop, they must be neighbors.

QOTD: Murso summed that up, pretty much.

Thanks for the show Gary! Jean-Marc is great, i’ll look for him in the video store and on the wine shelves. I have a 05 Domain Jobard-Morey that I’m itching to pop, they must be neighbors.

QOTD: Murso summed that up, pretty much.

QOTD. I agree that Murso got it right!