Domaine Leflaive Puligny Montrachet 1er Cru “Clavoillon” (Biodynamic)
Considered by many to be the greatest White Burgundy producer, these wines are well known by many a Somme. With a history spanning over 300 years it is interesting that vine cultivation only switched to biodynamic practices in 1997. Believing that the difference could be tasted in the wine and seen in the vineyard, the change to biodynamic was a utilitarian decision. These Chardonnays definitely rank among the greatest in the world and are affordable enough for special occasions. Pair these rarities with medium to bodied dishes without heavy spice. Pastas, chicken, pork, full-bodied fish and high-quality beef are all good choices. Cream, or butter-based sauces will be best, again, without too much heat, as you’re going to want to let this superb wine speak the loudest.
Zind Humbrecht Riesling (Biodynamic)
With the initiation of Biodynamic practices in 1997 and a certification following soon after in 2005, Master of Wine Olivier Humbrecht has taken his families viticultural roots and elevated their level of quality and sustainable practices. Olivier believed that by modifying the viticulture techniques and introducing new organic elements, he could enhance the levels of production quality while maintaining a healthy ecosystem within his vineyards. These practices are showcased when one experiences a Zind Humbrecht Riesling, and the 2012 vintage is a wonderful representation of that. With extended pressing times and abbreviated clarifying processes, the natural yeasts are retained within the juice and the must, resulting in a lovely roundness and creamy mouth feel. With refreshing white fruit on the nose, the palate shows Classic Riesling with less stone fruit characteristics along with medium acidity. This approachable and youthful wine finishes dry and is best paired with Asian or Thai cuisine, such as sushi or lightly spiced dishes, where the sweetness and moderate acid levels create a nice contrast of flavor.
Domaine Leflaive Puligny Montrachet 1er Cru “Clavoillon” (Biodynamic)
Considered by many to be the greatest White Burgundy producer, these wines are well known by many a Somme. With a history spanning over 300 years it is interesting that vine cultivation only switched to biodynamic practices in 1997. Believing that the difference could be tasted in the wine and seen in the vineyard, the change to biodynamic was a utilitarian decision. These Chardonnays definitely rank among the greatest in the world and are affordable enough for special occasions. Pair these rarities with medium to bodied dishes without heavy spice. Pastas, chicken, pork, full-bodied fish and high-quality beef are all good choices. Cream, or butter-based sauces will be best, again, without too much heat, as you’re going to want to let this superb wine speak the loudest.
Zind Humbrecht Riesling (Biodynamic)
With the initiation of Biodynamic practices in 1997 and a certification following soon after in 2005, Master of Wine Olivier Humbrecht has taken his families viticultural roots and elevated their level of quality and sustainable practices. Olivier believed that by modifying the viticulture techniques and introducing new organic elements, he could enhance the levels of production quality while maintaining a healthy ecosystem within his vineyards. These practices are showcased when one experiences a Zind Humbrecht Riesling, and the 2012 vintage is a wonderful representation of that. With extended pressing times and abbreviated clarifying processes, the natural yeasts are retained within the juice and the must, resulting in a lovely roundness and creamy mouth feel. With refreshing white fruit on the nose, the palate shows Classic Riesling with less stone fruit characteristics along with medium acidity. This approachable and youthful wine finishes dry and is best paired with Asian or Thai cuisine, such as sushi or lightly spiced dishes, where the sweetness and moderate acid levels create a nice contrast of flavor.
Sommelier Picks
with Phil Fuentes & Nicole Linares
Nicole Linares recently graduated Magna Cum Laude with a Bachelor degree from Florida International University’s Chaplin School of Hospitality & Tourism Management along with a minor in Wine & Beverage Management. She has assisted winemakers and wine consultants in addition to travelling to Spain and Republic of Georgia to study wine regions, grape varietals, and winemaking methods. Nicole has also begun her journey into The Court of Master Sommeliers, passing the first introductory exam and preparing for the Certified Exam.
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