BASICS The region produces Pinot Noir for red wine and Chardonnay for white. Burgundy is composed of small-scale growers. Négociants, who do not own a vineyard, but have stakes in rows of grapes, finish and bottle the wines. Terroir refers to the soil, the climate, and the angle to the sun, which gives specific characteristics to the wine and is how the wine is classified. Grand Cru is considered the best and must age for 5 to 7 years. Premier Cru is second and must age for 3 to 5 years. Villages must age for 2 to 4 years, and is sometimes blended.
PICKS Of the whites, I really liked the 2006 Puligny-Montrachet, Jean Marc Boillot, a nice winter white, with a vanilla, perfumey smell. Out of the reds, the 2005 Gevrey-Chambertin Emile Geantet was smooth, with a “dirty” smell—this would be great decanted along with a steak. Everyone in the group was raving about the Domaine Chanson Beaune Greves, which comes from a single vineyard. See more Lever House Wine Club in the OUT AND ABOUT section.
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