Posted 16 March 2003 - 12:39 PM
I was wondering if you’d ever recommend an inexpensive (say $40) red Burgundy in a restaurant? It’s a wine you’ll find on most every wine list, but so many of the cheaper bottles are thin and characterless. And at that price today you could probably find so many more interesting New World or southern French red wines. So is there hope in low-end Bourgogne? Or do you think red Burgundies should be reserved for those special occasions when you’re willing to splurge?
Posted 18 March 2003 - 08:31 AM