Burgundy

Burgundy is probably the most difficult wine region in the world to grasp, largely because the grape is rarely identified on the label. To make it simple: If it’s white, it’s chardonnay, and if it’s red, it’s pinot noir. The main exception is red from Beaujolais, which is the gamay grape. Haskell’s offers one of the best burgundy sections in town, so I sourced this column there. 

TASTINGS
Chateau de Maligny Chablis 2002, $15.99
This wine is a beautiful pale yellow and has a light smell of lemongrass. It’s clean and refreshing on the palate—crisp and dry with no oak or butter overtones. It’s perfect on its own or with cold pasta salad or seafood. 

Lamy-Pillot Chassagne-Montrachet 2000, $45.99
A wine with tremendous depth. It’s rich, lush, and velvety, while at the same time boasting nice acidity. Expect a warm golden color with a rich nose and a great balance of big fruit, a touch of vanilla, and a little oak and flowers. It finishes with a slight mineral quality. About all you could ever ask for in great chardonnay.

Faivley Givry 2000, $13.99
This red smells and tastes juicier than it looks, with bright berry fruit and good soft acids. A very good pinot noir for the money.

Arthur Barolet Gevrey-Chambertin 1999, $34.99
A very complex red with everything from dark cherry to tobacco on the nose. The taste is a treat—full, rich, and concentrated, with a very long finish. It will age to 2010 without losing a step—and will even gain complexity. A great special-occasion wine.

Wine columnist Bill Coy, president of Vintage U, organizes wine dinners, tastings, classes, and events for corporate groups and enthusiasts. Reach him at vintageu@msn.com.