Burgundy and Bordeaux together, which do you drink first.

WINE TALK
1

I used to drink the Burgs first, figuring they were lighter than the Bordeaux. But, I always found it hard to taste the Bordeaux after drinking Burgundy. The last straw was a 1982 Pichon Lalande that was really hard to taste and seemed much simplier than it should have when drunk right after a 1971 Richebourg. Now, my favorite thing to do is to drink Bordeaux and Burgundy on different nights. But when I am at a tasting and cannot do that, I always encourage drinking the Bordeauxs first. Works much better IMHO. I actually think I am getting a few people to agree with me.

2

Definitely Bordeaux first - after burgs, Bordeaux will always seem too dry and boxy.

3

Howard, its an interesting consideration. By my own convention, I have traditionally gone to Burgundy first, but I can see making a case for reversing the order. I believe it may come down more to which Burgundy and which Bordeaux before lining them up. When we drink older and younger wines of the same varietal, I usually go for older first to allow for the difference in the fruit profile, choosing tertiary before primary. Id do older Bordeaux before younger Burgs for sure, but may reverse the order for the opposite.

4

Interesting yesterday we did the reds in the following order,

  1. 1967 Gaja Barbaresco (magnum)
  2. 2010 Maison Ilan Chambertin.
  3. 2012 Georges Noellat Vosne-Romanée 1er Cru Les Chaumes.
  4. 2003 Château Montrose.
  5. 1945 Château Grand-Puy-Lacoste.
5

When all are app. of the same quality level and age I would 1st taste Bx, then Bg - no question.

An exception would be if the Burgundy is much simpler and younger - and the Bx of very high quality and mature - then the other way round … but then one should drink either mineral water - or Champagne - in between … or both …

6

I agree with that.

Generally you want to taste from simpler to more complex wines, which might mean young to old or lesser to greater wines.

7

That’s certainly a non-obvious order. Why the Gaja first? I guess it would be the outlier in that line-up, so I kind of see it. But I’m curious what the thinking was.

8

Young Burgundy has too much acid to follow Bordeaux (even young Bordeaux). I would look at the age of the wines as much as the Region.

So I would usually do Burgundy first.

AND: Not much of ANYTHING should follow a 1971 Richebourg - except maybe an older vintage of the same -

9

Hi John, the Gaja was in style light, elegant and refined - but very tasty!

10

How did that work?

11

I mixed them in January and thought they worked well in this order

But later this year we had come good California Cabs (a lot of Monte Bello and Montelena) before some Burgs (mostly premier crus) and the Burgs were overwhelmed.

12

Howard, next time Chambertin after Les Chaumes …

13

I could also imagine it at the end. Do you think that would have worked? I’m just curious.

14

Bordeaux first if I get a choice.
Many times my friends like to drink Bordeaux last.
It is more difficult to me to do this but no reason to make a big deal however.

My reasoning is that Burgundy really leaves a long lasting impression on your palate that will carry over for some time. Occasionally you can still have that sensation the next morning when you awaken. Bordeaux doesn’t seem to do this.

15

John I don’t think so – will post more specific notes on the wines later on.

16

Wow, I don’t agree with many of these comments at all. I’m generally a believer in starting with the lightest-weight wines and working up to the fuller-bodied ones, which would usually mean Burgundy before Bordeaux, though of course there are zillions of exceptions to that pattern. And John, I prefer to start with the complex wines and finish with the simple ones, so that my palate is freshest for the wines that require the most attention.

17

That was when Angelo’s father was making the wines, much more traditional in style -

18

I think you’re the exception on that. I think that usually just makes the simple wines seem, well, simple.

It is a problem with big events with scads of wine – the best can be lost if they come at the end when everyone is palate-fatiqued and tipsy. But the solution to that is fewer wines. :slight_smile:

19

[scratch.gif] Could you explain??? I am not familiar with that concept.

20

I suspect you do understand, Howard, as you always sound sensible.

I was responding to Dan. I’ve never had a great, subtle old wine show badly at the end of a dinner with a sensible number of bottles, even if the prior wines were more powerful. But I’ve certainly seen many great bottles wasted in extravaganzas with 10 or 20 bottles.