A Chat with Michael Madrigale

Interesting discussion. I think that the primary reason that Burgundy is magical is primarily because it grows pinot noir. There isn't a red wine that is more transparent than pinot noir. What happens in the vineyard is much more important since any heavy handed wine making technique will mess up a good pinot. The terroir is more expressive since the grape happens to be so light bodied and light in tannin.

Contrast that to Bordeaux where the wine is made in the winery. Cab Sauv, Merlot, and all of the other grapes respond well to oak, blending, etc. The terroir in Bordeaux is a component of the final taste of the wine, but much less so than in Burgundy.

Jan 16, 2012 at 4:47 PM

What a great interview very relaxed and interesting .Love the idea of the big bottles - might try it in our restaurant here in Australia.

Jan 16, 2012 at 4:58 PM

Whether in a big bottle or regular bottle, restaurants should have good wine by the glass. Many times you don't have that option unless you order the whole bottle. Levy is good, but I thought a lot of Michael's insights went missing with the interruptions.

Jan 18, 2012 at 7:23 AM