Being only able of afford an entry level Burgundy, my experience with this region is mixed at best. Most AOC Bourgogne and some village level wines that I've tried were rather thin, highly accidit and nothing to write home about - apparently miles apart from the grand vin of Burgundy people rave about. This is coming from someone who very much enjoys an Oregon Pinot noir or an occasional Spatburgunder, birth of which I usually find more substantial or smoother than cheap Burgundy. L
Can those who chuck down La Tache with burgers on a Tuesday night and have access 1982 Chamberlain try and describe them for the rest of us? What do they taste like? How do they compare to cheaper Burgundy or pinots from other regions?
For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.
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