Meursault with Sole Meunière Almondine
Linda prepared once again Sole Almondine with muniere sauce, rice and grilled peppers. I pulled from the wine cooler a vintage Burundian Chardonnay for an appropriate wine pairing.
Afterwards we had cheesecake for dessert and we both thought the wine paired better with that than with the Sole entree.
Bachey-Legros Meursault Les Grands Charrons 2016
This is from the renowned Meursault wine-producing region in Burgundy, France. Notably, in the ‘old world’ (ala France, Italy), wines are labeled for the region and appellation from which they are produced, versus the ‘new world’ (ie US), where wines are labeled based on the varietal grape, and then the point of origin. So, it’s up to the consumer to know what grapes are associated with a region. Of course, Burgundy means Chardonnay for white wines, and Pinot Noir for red wines.
Wine reseller notes - “With its vibrant golden hue, the wine captivates the senses from the first glance. On the nose, it reveals enticing aromas of ripe orchard fruits like apple and pear, intertwined with delicate floral notes and hints of toasted almonds. The palate is beautifully structured, offering a harmonious balance between richness and freshness. Flavors of citrus fruits, white peaches, and a subtle touch of vanilla unfold gracefully, enhanced by a gentle minerality.”
This was aged in 35% new oak barrels as well as in barrels of one or two years. After 12 –15 months the barrels are blended together just before the bottling.
Jeb Dunnuck gave this 94 points and described it “Classic spiced orchard fruits, brioche, toasted bread, and white flower notes … richer, textured, layered, good acidity, terrific balance, and a great finish.”
Brilliant and intense yellow golden color, full bodied, well balanced, complex, round, notes of floral, mineral, stone fruit with hints of apple and peach with bracing acidity on the finish.
RM 91 points.
For the ultra-premium price, I much prefer a California style Chardonnay with a slight amount of oak and buttery profile to offset the bright acidity and minerality.
Jeb Dunnuck gave this 94 Points and described it “Classic spiced orchard fruits, brioche, toasted bread, and white flower notes … richer, textured, layered, good acidity, terrific balance, and a great finish.”
https://www.cellartracker.com/w?3598873
