Stay Connected
What We're Drinking

 

Bruno Michel "Blanche" Brut Champagne $34.99One of our best non-vintage Champagnes, this organically grown blend of half each Chardonnay and Meunier comes entirely from Bruno Michel's estate. It has been aged for six years on the lees and shows wonderful natural toasty quality as well as incredible vibrance! This was the big hit of our most recent staff Champagne tasting and we think you will love it too.

Recent Videos

Tasting with Oliver Krug

Upcoming Events

We host regular weekly and Saturday wine tastings in each K&L location.

For the complete calendar, including lineups and additional details related to our events, visit our K&L Local Events on KLWines.com or follow us on Facebook.  

 

Free Spirits Tastings at K&L! Now that we have our license for spirits tastings in Redwood City and San Francisco, we’re excited to host regular free spirits tastings in those locations.  Check the Spirits Journal for an updated tasting schedule.

All tastings will feature different products from the Spirits Department and take place on Wednesdays in Redwood City and San Francisco. Visit our events page on Facebook or the K&L Spirits Journal for more information.

>>Upcoming Special Events, Dinners, and Tastings

See all K&L Local Events

Archives
« Oktoberfest: Hot Deals aus Deutschland | Main | Bordeaux: Buying in "Off" Vintages »
Wednesday
Oct032012

Burgundy: Negociant Deal

The red wines of Burgundy are a labyrinth - a never-ending maze of communes, vineyards, grower/producers, and negotiants presenting their take on what the weather gods have dealt them. The commonly held belief concerning Burgundy is that you start with great fruit and try not to mess it up. What that actually means depends on the philosophy of the winemaker, but the results can range from juicy and light-bodied to tannic, course, and highly acidic. Many producers are not making wine for drinking in the short term. Much like a tough piece of meat needs to be tenderized with hours of marinating, the structured wines of Burgundy need to be put into the cellar, left to slowly integrate and soften over time. Some are ready to drink now, but it's hard to know which ones are ready and which are not.

For as much as I love Burgundy, I'm not anywhere near an expert.  I buy the few bottles I get to taste now and then in the store, but I'm always looking to branch out and grab a great deal when I see one. Pinot noir from Burgundy is not the same as what we see here in California.  The wines are far more rustic - full of earth and much less fruit-forward.  It's an acquired taste that gets into your soul and eventually causes one to crave it like no other flavor. Because red Burgundy is usually expensive, the values are few and far-between.

Nicolas Potel is a negociant that purchases both fruit and ready-made wine from his family connections. He is both a dedicated proponent of bio-dynamic winemaking and a man with a keen palate, capable of sourcing the best wines in the Beaune, as well as deciphering which are worth keeping. We've recently received his entry level 2010 release - the humble, yet delicious 2010 Nicolas Potel Bourgogne Rouge $11.99. The wine is made with fruit sourced from both the Cote de Beaune and Cote de Nuits, hand-harvested and cold-fermented in stainless steel tanks.

Whether the wine delivers or not depends entirely upon your expectations. I've been watching Anthony Bourdain in Burgundy all week, so I'm in a rather romantic state of mind.  I'd been craving a red Burgundy with typicity and an earthy backbone. This wine needs decanting, but the quality for the pricepoint is unmatched.  Nicolas Potel has a history of delivering fantastic wine for the price, so when I search for a glass to accompany my meek table fare for the occasional Tuesday night meal, it's nice to know I won't pay too much out of pocket.

For those interested in exploring the everyday values of Burgundy, wines meant for drinking young during the week, I can't think of a better choice. I'm in for a few bottles, no doubt.

-David Driscoll

PrintView Printer Friendly Version

EmailEmail Article to Friend