Jean-Claude Boisset Bourgogne Chardonnay 2007
Since 2002, Jean-Charles Boisset has transformed Boisset from a traditional négociant into a viniculteur, a cross between a viticulturalist and a vinifier. He hired one of the best of the younger generation of winemakers to revitalise the J.C.Boisset wines, Gregory Patriat, who had spent the previous three years at Domaine Leroy. Patriat spends a great deal of his time in the vineyards, and pays the growers by the hectare, rather than by tonnage, in order to ensure low yields. He also prefers to work with organic growers, as he finds they produce better fruit. “40% of the growers we work with are organic, but only 5% of Burgundy’s growers are organic,” says Patriat. This vast appellation brings together four great regions. Yonne to the north, with its fresh, mineral wines; followed by the Côte d'Or, with its rounder, deeper whites; the Côte Chalonnaise with its pleasant wines; and lastly, the Mâcon region to the south, with a range of styles varying with the individual soil and exposure. Soils are mostly limestone-clay. The Bourgogne Chardonnay is bright, light gold in colour with a rich, buttery perfume giving way to clean, intense fruit on the palate with an excellent balance between ripe, biscuity flavours, a steely, mineral character and a long, fresh finish.
RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Jean-Claude Boisset Bourgogne Chardonnay
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