Quote:
Originally posted by Bad_Rich_Chic
I was distinguishing pinot noir that is Burgundy (i.e.: from Burgundy) from pinot noir that is not. The stuff that is not is of significantly poorer in quality to that which is, notwithstanding the hype about how US wines are just as good as the French now. Or, what Ollie said.
FWIW, "white Burgundy" tends to be less over-oaked than CA chardonay, too, which I like. (Not all white Burgundy is chardonnay, actually, but most of it is.) Chablis is a subset of white Burgundy - all Chablis is chardonnay, but not all chardonnay is Chablis. Chablis doesn't travel well, though, so it's not really worth discussing unless you are in Chablis.
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Point taken, along with the conclusion that, when it comes to wine threads, I really have nothing to ass. From now on, I'll stick to martinis and other classic cocktails.
