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Louis Latour Montrachet Grand Cru - $599.99
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Montrachet 2007 is a wine of subtleties. Deep in color with light yellow accents, it unravels floral notes and vanilla essence on the nose. On the palate, there are toasted bread nuances. A broad, aromatically powerful, harmonious and delicate wine exhibiting fresh citrus notes. A wine of great finesse, the Montrachet 2007 will need a few years of age before reaching its peak. Tasted July 8th, 2009.
The family-run company of Maison Louis Latour is one of the most highly-respected négociant-éléveurs in Burgundy. Renowned throughout the world for the quality of its red and white wines, the company has built a reputation for tradition and innovation. This Domaine has the largest Grand Cru property in the Cote d'Or with a total of 28,63 hectares (71,58 acres) . The vineyards extend from Chambertin in the north to Chevalier-Montrachet in the south and are solely planted with the two noble grape varieties ; Pinot Noir and Chardonnay. All of the grapes from the vineyards are vinified and aged in the attractive cuverie of Château Corton Grancey in Aloxe-Corton. The winery was the first purpose-built cuverie in France and remains the oldest still-functioning. A unique rail-way system with elevators allows the entire wine-making process to be achieved by the use of gravity. This eliminates the threat of oxidation from unnecessary pumping of the must. Since 1985 Louis Latour has been selling the wines of its own vineyards under the name Domaine Louis Latour.
Poultry & Eggs
Chicken or Turkey, Roast Game Hen
Fish or Shellfish
Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Mussels with Cream Sauce, Escargot, Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Sea Bass, Salmon / Trout, Bluefish and Mackerel
White Wine Sauce
Herbs & Spices
Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Saffron, Thyme
or Bourgogne (bor guh nyeh)-this region in eastern France, known equally for the excellence of its red and white wines, consists mostly of small estates, or domaines. Although its climate and soil are particularly suited to the Pinot Noir and Chardonnay grapes, with Gamay dominant in the southern district of Beaujolais, Burgundy’s terroir is so varied that each vineyard creates distinctive wines. This wide variety accounts for not only the plethora of sublime wines coming from this region, but also for the relatively small production levels. There are five main districts in Burgundy: The Côte d’Or, The Côte Chalonnaise, Chablis, The Mâconnais, and Beaujolais. Red Burgundy is paler than Bordeaux, ranging in color from garnet to cherry or ruby, because the Pinot Noir grape has less color than the Cabernet Sauvignon or Merlot grapes. It tends to be full in body and low in tannin. The characteristic aroma is cherries and berries, with woodsy, or mushroomy accents. When a red burgundy ages, it often develops a silky texture, richness, and natural sweetness of fruit flavors. Red Burgundies are great to drink young because of their softness and fruitiness, and they are incredibly versatile companions to food.
(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.
Literally, “slope of gold,” this famous area in France’s Burgundy region is rather small and divides into two parts: the Côte de Beaune in the south and Côte de Nuits in the north. The Côte de Nuits is famous for its red wines while the Côte de Beaune, although it also produces superb red wines, is more celebrated for its white wines. The area’s red wines are based on pinot noir; the white wines are based on chardonnay. The Côte d’Or contains numerous grand cru and premier cru vineyards that turn out some of the greatest wines in the world which, because of the limited vineyard area, are extremely high priced.
France is the standard bearer for all the world’s wines, with regard to the types of grapes that are used to make wine and with the system of defining and regulating winemaking. Its Appellation d’Origine Controlee, or AOC system, is the legislative model for most other European countries. Most French wines are named after places. The system is hierarchical; generally the smaller and more specific the region for which a wine is named, the higher its rank. There are four possible ranks of French wine, and each is always stated on the label: Appellation Contrôlée (or AOC), Vin Délimité de Qualité Supérieure (or VDQS); Vin de pays, or country wine; and Vin de table. France has five major wine regions, although there are several others that make interesting wines. The three major regions for red wine are Bordeaux, Burgundy, and the Rhone; for white wines, the regions are Burgundy, the Loire and Alsace. Each region specialized in certain grape varieties for its wines, based on climate, soil, and local tradition. Two other significant French wine regions are Provence and Languedoc-Roussillon, both in the south of France. Cahors, in the southwest of the country, produces increasingly good wines.
(mon rah shay)
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Louis Latour Montrachet Grand Cru
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