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  • French White Burgundy Wine, Domaine Pierre Marey et Fils 2012 Pernand-Vergelesses

    Domaine Pierre Marey et Fils
    2012 Pernand-Vergelesses
     

    $29

    A smooth and floral everyday Chardonnay. Great for light entertaining or sitting down with an evening meal.

    • A rich, expressive nose characterized by citrus notes—blood orange rind comes to mind—and ripe grapey scents with suggestions of wood and fresh tatami mat. Distant, dusky floral hints as well. Less opulent than some white Burgundies, but has presence—its own kind of quiet power—along with elegance and delicacy. Beautiful, long, lingering acid on the finish makes this wine seductive and already drinkable, but likely to improve with more time in bottle.

      Food pairing: Crab, lobster, seafood stew, grilled herbed fish

  • French White Burgundy Wine, Domaine Boyer-Gontard 2012 Pernand-Vergelesses En Caradeux

    Domaine Boyer-Gontard
    2012 Pernand-Vergelesses
    En Caradeux

    $32

    Somewhat rustic yet round and balanced, and with a mineral lemon taste, this Chardonnay Village is quick and firm in its youth and develops a smoother and more supple feel over time. Another fine white Burgundy for casual occasions.

    • Scents of hay and pear blossom and distant toasty hints mix with more perfumed, floral scents (acacia) for a complex nose that sends the mind searching for adjectives. Shows lovely poise on the palate, balanced between a fruity, rich mouthfeel and crisp, persistent acidity apparent behind the fruit and through to a lingering, acid-dominated finish with the most delicate of slightly grippy tannins. Still young, but this wine has the structure to suggest it will reward cellaring.

      Food pairing: oysters, other shellfish, fish, pasta with light cream sauce, asparagus risotto

  • French White Burgundy Wine, Domaine Boyer-Gontard 2011 Pernand-Vergelesses En Caradeux

    Domaine Boyer-Gontard
    2011 Pernand-Vergelesses
    En Caradeux

    $32

    Somewhat rustic yet round and balanced, and with a mineral lemon taste, this Chardonnay is quick and firm in its youth and develops a smoother and more supple feel over time. Another fine white Burgundy for casual occasions.

    • The nose conjures up ripe green apple peel, chalk, and sweet spice. The attack is marked by intense fruit and energizing acidity—like biting into a green apple. Later, notable for its creamy, slightly viscous texture. Attractive for layered caramel notes on a lengthy, fruity finish. Nicely balanced. Young and appealing now, but seems likely to improve through 2016.

      Food pairing: Shellfish in cream sauce

  • French Red Burgundy Wine, Domaine Pierre Marey et Fils 2011 Pernand-Vergelesses Les Belles Filles

    Domaine Pierre Marey et Fils
    2011 Pernand-Vergelesses
    Les Belles Filles

    $36

    A straight-ahead, fruit-forward, everyday drinking Pinot Noir. Enjoy now!

    • Toasty oak, cherries, and cocoa rise up from the glass. Immediately appealing, with rich, round fruit, and layers of cola spice and chocolate on the palate, but has a good acid bite on the mid-palate and balancing tannins on an extended finish. Combines structure with a silky roundness. Young, yet drinkable even now. Will improve with time. Excellent value.

      Food pairing: Duck; lamb; roasted chicken; earthy, mushroom-scented dishes

  • French White Burgundy Wine, Domaine Pierre Marey et Fils 2011 Pernand-Vergelesses Premier Cru Sous Frétille

    Domaine Pierre Marey et Fils
    2011 Pernand-Vergelesses Premier Cru
    Sous Frétille

    $44

    Made from vineyards up on the hillside above Vernon, this is a good, spicy Chardonnay. And the quality is superb: our only Premier Cru Pernand wine!

    • An appetizing nose suggests parsley and other fresh herbs, hay, and flowers. Nicely balanced, managing to seem both opulent and restrained at the same time. Slightly heady and with a piercing acidity that teases the tip of the tongue and gives the wine intensity on a finish marked by delicate, gritty tannins. Notable for an extraordinarily long finish. Approachable now but likely to reward cellaring.

      Food pairing: Aperitif; oysters; grilled, herbed fish; roasted, herbed chicken

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