Wine Blogging Wednesday #39: Silver Burgundy

From Brooklyn Guy’s Food and Wine Blog, Neil urged us to explore the more affordable coast of Burgundy. Rather than going for the Côte d’Or, we were instructed to examine the Côte Chalonnaise and the Mâconnais. Since he did such a good job explaining the nuances of the different regions, I’ll dive right into the wines. I bought my first one at the Grocery Outlet for only $3.99, and despite its recommendation, I was hesitant that the 2001 Faiveley Montagny would still be good. When I first opened it two nights ago, the color was quite deep–a golden yellow– showing its age. I immediately noticed golden delicious apple, the somewhat mushier version of the fruit in my book, along with overripe peaches. There were also notes of light cream and lemon custard. Like a movie drawing its conclusion the way you imagined, the flavors followed through on the palate. More apple and lemon zest, with cold stone in the middle, and a buttery finish. But there was also something strangely hollow, like a drugstore vanilla candle that doesn’t offer the scent you expect. I think this bottle is slightly past its prime, but it was one I had to buy.

Luckily, I had a back-up plan, thanks to shopping at North Berkeley Imports, on a tip from Dr. Debs. The 2005 Michel Sarrazin Givry “Sous La Roche” might have cost over $20 more, but it was much easier to consume. The nose lent itself to strawberry, raspberry, violets, cola, pencil shavings, and don’t laugh, but I swear a whiff of marshmallow-decorated hot cocoa. The taste was a little more grounded: mushroom, lead shavings, black cherry, and sandalwood. The fruit was rather soft and the finish was slightly herbal, almost minty. Sadly, I wasn’t really in the mood for drinking last night, so I look forward to coming back to this bottle either today at work or to accompany dinner this evening, perhaps a mushroom risotto (and likely to be a better pairing than my too-heavy-for-the-wine beef stew). With 13% alcohol and light-to-medium body and tannins, this wine needs food that’s more on its level.

Thanks to Lenn, as always, for coming up with this idea for the wine blogging community and to Neil for hosting with such an interesting theme.