Burgundy en primeur
I have discovered that there is an art to tasting Burgundy en primeur. And, as with all art, it’s something that takes time to master. I went along to Berry Bros & Rudd burgundy en primeur tasting a couple of weeks ago and it was an eye opening experience. Wandering around with various Masters of Wine in attendance, it was a bit intimidating. Most of the producers also seemed to have only a passing acquaintance with the English language which left me feeling quite inadequate. What is it about the French language that leaves me tongue tied? I really am going to make an effort to at least learn the basics in 2010.
Back to the tasting. It was hard to make any real judgements but I did find that most of the 2008 white Burgundies were drinking well already. Some of the whites were really aromatic. At one point, Sarah, who was tasting with me, commented that my perfume was overpowering a wine and I had to remind her that I wasn’t wearing any perfume! She was smelling the aromas of the wine. That was a Meursault and a good example of the character of the whites we tried. As for the reds, really green and astringent but maybe that’s just my inexperience with red Burgundy en primeur. There were a few standouts but they were Grand Crus or better still, Vosne Romanee!
It was an interesting experience because I know in a year or two some of these wines will be starting to show quite well but for now, I’ll just have to wait. Or maybe I should consider sharpening my en primeur skills for next year’s vintage….