Some say not to decant red Burgundy, but I have always thought that they do better with air. This one really needed it- at first it was all sulphur on the nose. By the time the pork tonkatsu was on the table, the Ballorin was singing and smelled and tasted of the real thing... The texture was incredible and the wine had a full body that made me think of fancy premier cru Gevrey rather than straightforward Marsannay. Yum!
Some say not to decant red Burgundy, but I have always thought that they do better with air. This one really needed it- at first it was all sulphur on the nose. By the time the pork tonkatsu was on the table, the Ballorin was singing and smelled and tasted of the real thing... The texture was incredible and the wine had a full body that made me think of fancy premier cru Gevrey rather than straightforward Marsannay. Yum!
Jan 6th, 2015
Marsannay, Côte de Nuits, Burgundy, France
