Volnay & Pommard on the Holiday Table

I am beginning this bi-weekly journal with Burgundy because it is a touchstone region that is easy to love, yet difficult to know.

A Burgundian wine does not have to be from Burgundy at all. Very often it is an ideal, a poetic model winemakers the world over use as a guidepost. It is a quality most wine lovers can identify, especially those who have had the good fortune to taste a benchmark pinot noir from the Côte de Nuits or chardonnay from the Côte de Beaune. Burgundian wines possess elegance, balance and finesse. They are neither crass, nor monolithic, nor weighed down by the artifice of high alcohol or excessive oak treatment. Most of all, Burgundian wines prepare us for the pleasure of the real thing, the aha moment when you bring a glass of Premier Cru Volnay or Pommard to your lips and realize, or remember, what all the fuss is about.

How do you move from appreciating the wide sweep of wines from Burgundy, and bottles from around the world that capture its spirit, to knowing the unique expressions of Burgundy’s individual towns, called communes or climats. Reading will only get you so far. Tasting one bottle at a time, however lovely, will not provide a reference point. Comparative or technical tastings often seem stilted in a home setting.

Holiday meals, however, especially more intimate gatherings or holiday season dinner parties, offer a stage ripe for exploration of wines that may stretch the budget in other circumstances. The table is set. Someone, maybe you, is already cooking a multi-course seasonal meal. Instead of just pairing wines and foods, why not use the opportunity to take your guests on a journey? A couple of well-chosen bottles of Burgundy can certainly elevate a celebration.

Which brings me back to Volnay and Pommard. Perhaps no two communes illustrate terroir in Burgundy as clearly as these neighboring villages. Like Barbaresco and Barolo in Piedmont, they are unmistakably feminine and masculine expressions of the same grape variety, in this case pinot noir. Drive or bicycle south from Beaune on the Route des Grands Crus and you will arrive in Pommard, an appellation whose relatively low elevation, underground spring water, and sediment composed of a heavy mix of clay and iron yield wines of deep color, intensity and structure. These are appealing, powerful, ageworthy wines that will be especially attractive to fans of collectible cabernet sauvignon.

Upon crossing Pommard, the road makes the gentle climb up the limestone and chalk hill to the village of Volnay. The appellation comprises two such hills with a valley in between and stretches on a north-south axis from Pommard to Meursault. Volnay is home to a cadre of superb producers and more than half of its vineyard land is designated Premier Cru. Its east-facing vineyards produce refined wines with silky tannins and floral bouquets. In the hands of skilled vintners, Volnays more than make up for what they lack in power with lacy complexity and a strong point of view. It is as if, upon crossing a border, the wines reflect the sky instead of the earth.

This year, we will serve Volnay and Pommard at our second Thanksgiving meal, the one we celebrate at home on Saturday evening with friends or family we missed the first time around, the one I shop for on Black Friday after the crowds have left the markets. We will begin with a Volnay from a classic producer such as d’Angerville or Lafarge served alongside a butternut squash soup infused with cardamom. It will be the Volnay’s first act. I am already dreaming about the way the wine’s red berry and violet aromas will mingle with the soup’s sweet spices of the orient. We will be sure to pour it judiciously so that enough remains for everyone to have an ample second glass later in the night. 

It can't be stressed enough that in Burgundy the producer of a wine matters as much as designation or price. Be it village level, Premier or Grand Cru, the wines of the the best domaines are marked by vitality: an integration of acidity, tannins and fruit that awakens the senses. Vitality can be present in a quiet wine or one with an explosive flavor profile. It is a quality you feel in your mouth and crave once it is recognized.  Some very expensive wines from Premier Cru vineyards taste good but still seem heavy and dull. These wines tend to be less interesting on the third sip than on the first. A wine with vitality will give the impression of being lifted and multidimensional. It will hold your attention over the course of the entire meal.  

With the main course we will bring out a Pommard, likely a Les Fremiers from Domaine de Courcel, to go with our small turkey, a gravy made from the jus, herbed stuffing and cranberry-shallot compote. The hope is that the wine’s firm tannins and darker fruits will bring a level of sensuousness to this classic dinner without overpowering its understated flavors.   

The turkey will be followed by a cheese course, at which point we will pour the remainder of the Volnay. Volnay is a wine that transforms in the glass, especially younger vintages. Once the bottle has been opened, it undergoes a kind of alchemy. After an hour or so of exposure to oxygen, the wine often seems substantially fuller and more brooding.

I asked Laurent Drouhin, the US Market Director for Joseph Drouhin, why this happens. He explained that when you open a Volnay, you get very refined and delicate fragrances. Then, as the wine integrates, those fragrances give way to deeper aromas of dark flowers and rich fruit. While the backbone of the wine and the structure of the tannins remain constant, the wine grows more harmonious, giving the impression of being a bit fuller and more intense.  

My hope is that by lingering over these wines at the end of the meal and experiencing the grace and power of the Pommard alongside the increasingly complex and harmonious Volnay, the impressions gleaned from savoring these benchmark wines will be etched into the memory of everyone at our table.. That way, on a cold winter night when looking for something deep and meditative to go with a tagine, perhaps we’ll pull out that Pommard tucked in the back of the cellar. Or maybe we will turn to the ethereal perfumes of a Volnay instead of sake next time we venture out for sushi.

On the practical side, just being able to communicate our experience of these wines to a sommelier or wine merchant will help them guide us toward other wines we might enjoy from Burgundy and beyond. Within the region, the feminine qualities of Volnay are amplified in Chambolle-Musigny and the muscularity of Pommard takes on another dimension in the wines of Gevrey-Chambertin. That is the classic extension of the conversation. Once we begin to have reference points, there are so many unexpected directions it can go in.

Some outstanding Volnay producers include: Domaine Marquis d’Angerville, Domaine Michel Lafarge, Domaine des Comtes Lafon, Domaine de Montille, and Joseph Drouhin.  In Pommard, exceptional wines can be found from Domaine de Courcel and Domaine Comte Armand. Keep in mind that many of the top Volnay producers make wines in Pommard and vice versa. If you are drawn to the style of a particular domaine, it’s worth trying an array of their vineyard designate wines and their wines from across the appellation's border. 

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10 Wines for the Holiday Table

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Domaine Michel Lafarge, Volnay, 2009, $66

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Domaine Marquis D'Angerville, Volnay 1er Cru Champans, 2011, $95

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Domaine Marquis D'Angerville, Pommard Combes Dessus, 2010, $109

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Domaine de Courcel, Pommard 1er Cru, Les Fremiers, 2009, $89

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Joseph Drouhin, Volnay 1er Cru Clos des Chenes, 2009, $90

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Cardamom Infused Butternut Squash Soup  

Just as a wine is only as good as the harvest, a soup is only as good as its stock. Preparing the vegetable stock for this soup couldn't be easier. Simply simmer the vegetables in a pot of water while the squash is roasting, and this recipe will yield a pure, clean, satisfying soup that will fill your home with the warming aromas of cardamom and ginger.  

Serves 4

For the squash:

• 6 cups butternut squash, peeled and cut into 1-inch cubes
• 2 garlic cloves, peeled
• ½ teaspoon sea salt
• ¼ cup extra-virgin olive oil

For the stock:

• 10 cups water
• 3 carrots, peeled
• 2 celery stalks, cleaned and trimmed
• 1 leek, cleaned and trimmed
• ½ yellow onion, peeled

For the soup:

• 1 tablespoon butter
• 3 cardamom pods
• 4 peppercorns
• ¼ inch square fresh ginger, peeled
• ¼ cup dry white wine

Preheat the oven to 375° F

1.  In a large bowl, combine the butternut squash, garlic, olive oil and sea salt. Using a slotted spoon, gently mix the ingredients. Pour the squash onto a sheet tray and roast for 35 minutes. 

2.  Meanwhile, place all the ingredients for the stock in a large pot over high heat.  Once the water boils, lower the heat to medium and simmer for 30 minutes. Let the squash and the stock cool while you begin the soup.

3.  Place a large pot over low heat. Add the butter. While the butter melts, use a mortar and pestle to remove the cardamom seeds from their papery shells and grind the seeds to a powder. Add the cardamom to the butter along with the fresh ginger root. Use the mortar and pestle to grind the peppercorns to a powder as well. Add the ground pepper to the pot. Raise the heat to medium.  When the spices become fragrant, add the wine and turn the heat to high. Whisk constantly until the butter takes on the glistening texture of a smooth sauce. This should take about two minutes.  Turn off the heat. Add the roasted butternut squash and use a slotted spoon to toss the squash until it is evenly coated with the butter and cardamom mixture. 

4.  Add 5 cups of stock to the squash. Bring the mixture to a boil, lower the heat and simmer for 20 minutes. Let the mixture cool before puréeing with an immersion or countertop blender.  

5.  Whisk in up to one cup of additional stock into the soup, to adjust the consistency to your liking. If you prefer a finer texture, strain the soup through a sieve.

6.  Season to taste with salt and pepper.  Serve warm.

7.  The soup is exquisite on its own. If you would like to serve it as a light meal or a more substantial first course, the ginger shrimp garnish is easy to prepare and makes for a winning counterpoint.

For the ginger shrimp garnish:

• 2 tablespoons olive oil
• ¼ inch square fresh ginger root
• 1 garlic clove, peeled and smashed
• 1 sprig thyme
• ½ lb rock shrimp or 8 large shrimp
• Salt and pepper to taste

1.  Warm a medium-sized sauté pan over low heat.  Add the olive oil, wait 30 seconds then add the ginger root, garlic, and thyme. Let the aromatics steep in the warm oil for two minutes. 

2.  Raise the heat to medium. Season the shrimp with salt and pepper, place them in the pan and sear each side for three minutes, until just cooked through. 

3.  Mound even portions of the rock shrimp in four empty soup bowls (if you are using large shrimp, cut the cooked shrimp into ½ inch pieces and do the same), then ladle a cup of warm soup around the shrimp.  Serve immediately.   

Charles Curtis, M.W. on Buying Wine at Auction

Buying wine at auction can intimidate even the most passionate wine lovers. But with a little preparation, it is a great way to build a collection.

“It’s a misconception that only super expensive wines are at auction,” says Charles Curtis, MW, and former Head of Wine for Christie’s auction houses in Asia and the Americas. “You can buy wine at auction all day and not spend a fortune. It’s a matter of having the discipline to buy well.”

Curtis advises: Only buy wines from a reputable auction house. Before you go, you should decide which types of wine you want to add to your cellar. Know the lots on offer. Research the going price for the lots you that are of interest to you. Pay attention to the condition of the wine. Finally, decide which lots you want to bid on, bid up to that point and stop.

Curtis adds, “What you don’t want to do is say, ‘So-and-so is having a wine auction. Let’s check it out!’” Auctions can be where greed, gluttony and drunkenness converge. They will feed you and pour you nice wines before the bidding starts. You have to make it like homework. After you do your research, make a little spreadsheet and stick to it! Otherwise, when a lot comes up that you really want, you may bid until all of the sudden you’ve paid 40% more than the market price. Yet with a little preparation and discipline, you could build a cellar of mature treasures at a very reasonable price. 

The Gold Standard in Grower Champagne

Terry Theise calls himself an introvert capable of portraying an extrovert in small doses. In those small doses he has done more than perhaps any person on earth to bring respect, attention and legions of fans to the grace and precision of rieslings from the classic growing regions of Germany and Austria. With far less fanfare, and arguably even greater success, over the last decade and a half he has also introduced Americans to the pleasures of ‘grower Champagne’. Today his portfolio, Terry Theise Estate Selections, is the gold standard of this category, broadly defined as sparkling wines from the Champagne region produced by the estate that owns the vineyards from which the grapes are sourced. Grower Champagnes can be identified by the presence of the initials RM (for récolant-manipulant) in tiny print on the wine label. At their best, grower Champagnes express choice vineyard sites and artisanal winemaking. For example, Denis Varnier of Varnier-Fanniére forgoes temperature-controlled fermentation when making his Grand Cru Champagnes, and Alexandre Chartogne of Chartogne-Taillet includes within his blends a high percentage of wines from older vintages. This gives his final Champagnes a sense of integration and richness.

Grower Champagnes can sometimes deliver higher quality at lower prices than the large Champagne firms , since large PR and marketing budgets are not built into the cost of each bottle. But not all grower Champagnes are created equal. With their soaring popularity, it can be difficult to sort the transcendent from the mediocre. That’s why it’s helpful to have a passionate and experienced treasure hunter as your curator. If you look at the back of a Champagne bottle and see it is one of the Terry Theise Estate Selections, you are in for the real deal.

The Coravin

Argon is a colorless, tasteless, odorless inert gas. Its name comes from the Greek word for “lazy,” an allusion that underscores the fact that the element undergoes no chemical reactions. For years, winemakers concerned about surface oxidation have used the gas to top off their barrels. Meanwhile, consumers could only dream of having such a sophisticated preservation tool at their disposal for wines they’ve uncorked.

Enter Coravin founder Greg Lambrecht, a nuclear engineer who spent his career developing medical devices and a passionate collector of wines from Bordeaux, Piedmont and the Rhone. Not wanting to give up his favorite wines when his wife became pregnant, or commit to an entire bottle each night for nine months, he applied the design concept he developed for needles to pierce the septum of a vascular port to penetrating a wine cork.

With the Coravin, Lambrecht attached a hollow needle with holes on the sides to a canister of argon. Push the needle through the cork, press a button and argon is pumped into the bottle making it possible to extract a sip, a glass or even a carafe of wine. The wine left in the bottle is never exposed to oxygen. It remains unchanged, as if the cork had never been touched.

Ticking off potential applications is thrilling: enjoy a glass of your favorite wine when your significant other is out; decant a quarter or half bottle to see a wines evolution over time, then do it again the next night, week or month; explore multiple vintages of wines you’ve collected; taste multiple examples of a wine or region that has piqued your interest; preserve a delicate wine after having a glass as an aperitif; sample a treasured bottle over time. The list goes on.

Coravin is a tool for creating options regarding how, when, where and why -- at any given moment -- we taste the wines we love.

Graves and Entre-deux-Mer

Bordeaux’s dry white wines are too often overlooked for those of Burgundy and the Loire. Perhaps because the region’s signature white blend -- sémillon and sauvignon blanc -- lacks a clear new world reference like chardonnay from the Napa Valley or sauvignon blanc from New Zealand. Perhaps because the wines struggle for airtime, given Bordeaux’s identification with collectible cabernet sauvignon and merlot. Still, the category begs for discovery. There is very good dry white Bordeaux at every price point. Given its reputation for soaring prices, the region may be the world’s least expected source of value wines. 

Dry white Bordeaux comes from three appellations: Pessac-Léognan, Graves and Entre-Deux-Mers, with the most exalted examples, such as Domaine Chevalier and Laville Haut-Brion, coming from Pessac-Léognan. But it is in Entre-Deux-Mers and Graves that the unexpected treasures are found. Gems from Entre-Deux-Mers, the area between the Dordogne and Garonne rivers, tend to be simple and well priced. At $12 Château Fonfroide, a blend of sauvignon blanc, sémillon and muscadelle, is as refreshing as it is pleasing, offering hints of white peach and honey on the nose and a soft yet lively expression on the palate.

In Graves, the appellation directly south of Pessac-Léognan, each wine tells its own story about why bright and herbaceous sauvignon blanc should be blended with fleshy honeyed sémillon. At $16, the award winning Château Les Clauzots, speaks generously of citrus and tropical fruit anchored by a firm mineral backbone. At $29.99 the Vieux Château Gaubert is a tightly coiled double helix of seashells, honeysuckle and lemon pith, suggesting a wine with true aging potential. Tuck it away for three or four years in the back of your closet and witness the transformation. You are likely to be rewarded with a textured wine possessing aromas of honeyed almonds that is supple and broad on the palate. 

A helpful place to continue exploring Bordeaux’s value wines is Today’s Bordeaux, which features 100 wines from the region priced between $9 and $55.