La Belle France 2012 |
Lilly, the lynx point siamese, knew something was happening and hopped into the suitcase in an attempt to be part of it. Alas, she had to stay home, but we did get a house-sitter so she had company in our absence.
We drove to Boston, stopping at Latitude in West Springfield (across from the entrance to the Big E) for a great lunch: shrimp salad and a steak sandwich with a bottle of Robert Sinsky's Pinot Noir. We parked in Braintree, south of Boston at Logan Express. Parking is a mere $7 per day, about a third of the cost at Logan Airport. The bus to the airport was another $22 round trip per person. We used miles to get free tickets on American directly to Charles de Gaulle Airport northeast of Paris. The flight worked, which is more than I expect from airlines in this century. It was fairly full, showed a kiddie movie, and offered mediocre wine and food, but it took off and landed essentially on schedule. We were herded down landing stairs and crowded into a waiting bus. The bus delivered us to a stairway heading up to baggage and immigration. Stairs, a bus, more stairs, how quaint. |
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We installed our own Garmin nuvi 2370 into our car, now named Max, and headed for Levernois, five kilometers from Beaune, about a four hour journey. The Garmin can be set to several languages and has both masculine and feminine voices in several dialects of English. We chose Jill for American English and she produced several risible pronunciations. Rue, as in the word for street in French, is pronounced essentially the same as the English word rue, but Jill pronounces it as Ri, with a long i sound. She also insists on pronouncing the silent letters at the end of many French words and pronouncing all the letters in many dipthongs. Moreover, she recognizes St as the abbreviation for street rather than saint. Thus, one of the most important towns in the northern slopes of Burgundy, Nuits St Georges, becomes New its street George es. |
It took quite a while to get around Paris and onto the toll road heading to the south, but after about 45 minutes we were cruising at 80 mph toward Beaune. Around noon we found ourselves approaching Avallon where our old Michelin Guide recommended Le Gourmillion. As in most restaurants in France, one can order a la carte, but there are generally several menus that offer a choice of appetizer, main course, and a dessert at a favorable price compared to ordering each individually. Smaller lunch places often offer a plat du jour featuring a plate with a starch, veg, and a bit of protein plus a drink and/or dessert. Martha had the plat featuring a shoulder of lamb with a small bottle of water and a trio of small desserts including a creme brullee and isles flotant. I had the 19.50€ menu starting with foie gras, adding onglet (hanger steak) as a main course and ending with a small cheese plate. We drank a half liter pitcher of local red wine and I added an espresso for the road (which I sorely needed after about 24 hours without sleep). Total cost, about $55 with a minimal pour boire (tip) as service is included. |
The autoroute to Beaune cuts through some of the better Savigny Les Beaune vineyards as it comes down off the central massif to the plains of Burgundy. It eventually reaches the outskirts of Beaune where we stopped at the Leclerc supermarket for some provisions. We arrived at our gite, Vers La Grand Père, in Levernois at about 4PM. Our hostess, Catherine Pion, had told us the key would be in the door and we should make ourselves comfortable, but as it was the first day of school for two of her children, she may not be at her nearby home when we arrived. Crime is obviously not a problem in Levernois as the door was wide open when we arrived. We moved the luggage inside and sat down. It felt good. We did manage to set out some cheese, paté, and a baguette with a bottle of Haut Cotes de Beaune Rouge for dinner and despite having been sleep-deprived for 36 hours, we lasted until 10PM, essentially putting us on French time. We did sleep for almost 11 hours that night. On the right is the sunny entrance to our gite with Martha enjoying a cup of coffee on our first morning. |
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The mural is on the side of a building in the center of town. It announces that you are in Nuits St Georges and has a few advertisements, but is much easier on the eyes than your average billboard. We had scheduled an 11AM tasting at Chantal Lescure in Nuits St George with Sylvain from Select Wine Cellar. A Google search brought up the Lescure website and after putting the address into our Garmin, we were on a twenty minute drive to the north. Francois, the winemaker, led us into the cellars, starting with a barrel tasting from the 2011 vintage. He mentioned that the 2012 vintage was very difficult, especially for them, as they are an organic (bio, in French) producer. They suffered from mildew and insects, cold weather right after flowering, and hail. Some vineyards will have a mere 30% of normal production from hail damage. Mildew and insects are difficult to control organically, the cold weather during flowering means that the flowering takes longer, making the ripening process occur over a longer time frame. This requires more than one picking by hand to get only the ripe berries.
The tasting was spectacular, starting with several samples from the better 2011 vineyards that were still in the barrels. Francois explained that the organic vines went deeper looking for nutrients and in doing so, found more trace minerals from the chalk and limestone under the soil. These rocks are very close to the vines in the upper vineyards, a bit further away on the lower slopes, and non-existent in the plains. The plains tend to make village wines, a mere Nuits St Georges or possibly even a more mere Borgogne. The lower slopes make the premier cru wines and a bit further up are the grand crus, but oftentimes the very highest vineyards are not the best. All this means that they probably have to be picked at different times, vinified in different ways for different times, and aged in barrels (some new, some old, it depends) for different times. Making wine is a simple task, making great wine requires great skill. |
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