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Great wine and food experience in Burgundy

  • BlueOx Jun 21, 2008 11:39 AM
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We just returned from our annual trip to Burgundy. Instead of freelancing as we’ve done on past trips, we contacted Mike McAndrew (optima.mcandrew@wanadoo.fr) for help in arranging a place to stay, set up wine tastings, select restaurants and discover some interesting Fete’s. Mike and his wife, Maxine are Brits living in Puligny Montrachet. With Mike’s help, we never had any difficulty getting a tasting or a reservation.

We sampled wines from Chablis and the Cote d’Or to Morgon in Beaujolais. Mike made sure we were welcome and had access to the wine makers. On Sunday, we “hung out” with Mike and his wife, plus another couple of ex-pats from Denmark at the Puligny wine cave sampling the local Cru. In addition we did have some extracurricular fun, badly playing Petenque (boule).

A couple of “discoveries” were Le Charlemagne in Pernand Vergelesses, probably the best dining experiences we’ve had in Burgundy. I’d describe it as Asian done with French influences. But it could be described as French done with Asian influences. Mike made sure we were seated at the chefs table in the kitchen. Lot’s of creative small tastings between courses. I was surprised how young the staff was, it seems that food in France is still of high interest with the next generation. And Pernand is one of the few towns that have both Grand Cru Pinot Noir and Chardonnay, we had a bottle of each.

In tasting Pinot Noirs and Gamays, a couple of the wine makers talked about their ‘03’s. I was surprised, remembering that ’03 was the summer of very hot weather. The ones we tasted were different than any other vintages, more full bodied a little rounder. Some locals think they may take longer to become “balanced” but when they are ready, will be very good.

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  1. Thanks, BlueOx! I am hoping to visit some winemaker friends in Burgundy in October... hope they will have some goodies to share!

    1 Reply
    1. re: ChefJune

      See review of Le Charlemagne here http://chowhound.chow.com/topics/586677