Reliable sources told me late yesterday that Nicolas Potel, who makes a négociant range of Burgundies under the same name, was fired from Labouré-Roi , the parent company and owners of the brand. I was able to confirm that today, but am still awaiting additional facts.
There’s something rotten in Hungary. At the end of October 2008, while most of the Northern Hemisphere watched over fermenting vats and tanks of red and white grapes, the Tokaji region in Hungary was preparing for the harvest.
For a Champagne house, the chef de cave is an important position. Like a quarterback in football, he (or she) runs the team. In Champagne, this includes both the vineyard and cellar workers, overseeing the grape contracts with growers, guarding the house philosophy and responsibility for replicating the house style each year in blending the non-vintage wines.
An endless barrage of bottles buoyed the mood this past Saturday at La Paulée de New York , a loosely biannual Burgundy tasting organized by sommelier Daniel Johnnes. It's modeled after the annual harvest party in Meursault, recreated in New York in 2000, 2003, 2005, 2007 and this year.
When I left Beaune en route to Paris last January, I took the opportunity of stopping in Chablis to taste some 2007s. I first visited Christian Moreau and his son, Fabien, at Domaine Christian Moreau & Fils and then Didier Seguier and Stéphane Follin-Arbelet at William Fèvre.
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