Wine Wired

Variety:  Pinot Noir
Country:  France
Region:  Burgundy
Sub-region: Côte de Beaune
Appellation: Ladoix 1er Cru
Vineyard: Bois Roussot
Producer: Edmond Cornu & Fils

The Burgundy (Bourgogne) region is the mother land of pinot noir and arguably the best red Burgundy comes from the Cote d’Or.  This area is further divided into Cote de Nuits in the north and Cote de Beaune in the south.  The better vineyard sites have earned a Premier Cru status and Grand Cru designation is reserved for the very best and long-lived of the red Burgundies.

The subtle differences from appellation to appellation are readily apparent with varying levels of fruit but an “earthy” motif throughout.  The pinot grape here produces wines with lower tannins and higher acidity.  This makes them a great match for foods.

This particular wine is from Beaune, the southern area of Cote d’Or.  The vineyard, Bois Roussot, is located in the northern end of the Côte de Beaune.  This proximity to Cote de Nuits shows in the soil composition, with much of the vineyard displaying similar soils to its northern partner.

I am a big fan of Burgundy, white and red, but also have frustrations with the region.  The pricing and quality, even among Premier Crus, varies dramatically.  You need have some knowledge of the appellation along with the particular vineyard to make a truly informed decision.  I am not trying to deter you from purchasing red Burgundy, because I like most of the juice coming from the region.  Rather, I have an issue with the quality to cost ratio.  Some Burgundy can be extremely expensive, and only a small few are really worth the price.  When you get a really good one, it can be amazing.

Ladoix Premier Cru displays the attributes that one would expect from this region.  It has a clear, red brick appearance with classic earthy, wet chalk or dirt coming forward and subtle hints of strawberry.  The fruit clearly takes second place here.  I felt that I could almost taste and smell the soil of the region in this wine, and I mean that in a very good way.  Even though I like it, it is not what I call a “value” wine.

This wine, along with most old world varieties, finds its full potential when paired with food.  Generally, Burgundy pairs well with chicken, game birds, onions, and especially mushroom.  I had this one with grilled Portobello mushrooms.  That was absolutely wonderful, marrying the earthy flavors of both.  We pushed the envelope by adding a Gorgonzola creme sauce with crab.  This may have been a little much for the wine.  I have to admit, it went from a fantastic paring to a neutral paring.  Well, live and learn.  With wine and food, it is fun to experiment. Take chances and, by all means, have fun.

Overall, compared to my personal pinot samplings, I am grading it a C+.  When compared to cost, under $40, I am calling it a C.