Comments on: Red Burgundies North and South http://www.delongwine.com/news/2005/12/12/red-burgundies-north-and-south/ An American Winegeek in London Fri, 25 Jul 2008 12:45:48 +0000 http://wordpress.org/?v=2.5 By: Steve De Long http://www.delongwine.com/news/2005/12/12/red-burgundies-north-and-south/#comment-8 Steve De Long Wed, 14 Dec 2005 23:19:15 +0000 http://www.delongwine.com/news/?p=27#comment-8 The big reason that wasn't clear in the note is that the Beaujolais was tasted 4 hours later (sorry) If they were to be consumed simultaneously, I would have reversed the order without thinking. Yes, the most powerful Gamay is no match for a good Pinot Noir! Also, I believe the banana character isn't from carbonic maceration as many say but from yeast 71B as noted in http://www.louisdressner.com/Brun/ Thanks for the hospices link -- perhaps ours was over the hill? The big reason that wasn’t clear in the note is that the Beaujolais was tasted 4 hours later (sorry) If they were to be consumed simultaneously, I would have reversed the order without thinking. Yes, the most powerful Gamay is no match for a good Pinot Noir! Also, I believe the banana character isn’t from carbonic maceration as many say but from yeast 71B as noted in http://www.louisdressner.com/Brun/ Thanks for the hospices link — perhaps ours was over the hill?

]]> By: Eric LECOURS http://www.delongwine.com/news/2005/12/12/red-burgundies-north-and-south/#comment-7 Eric LECOURS Wed, 14 Dec 2005 20:07:02 +0000 http://www.delongwine.com/news/?p=27#comment-7 Interesting that you chose to have the Beaujolais after the Gevrey. Any reason? In retrospect, would it have been better to have reversed the order? I imagine the Beaujolais didn't exhibit the banana character because is was vinified traditionally rather than by carbonic maceration, probably in a fashion more similar to the Gevrey than a non-Cru Beaujolais. http://www.collinbourisset.com/englishv/moulin_hospices.htm Interesting that you chose to have the Beaujolais after the Gevrey. Any reason? In retrospect, would it have been better to have reversed the order? I imagine the Beaujolais didn’t exhibit the banana character because is was vinified traditionally rather than by carbonic maceration, probably in a fashion more similar to the Gevrey than a non-Cru Beaujolais.

http://www.collinbourisset.com/englishv/moulin_hospices.htm

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