Oeno-File, the Wine & Gastronomy Column

by Frank Ward

Posts Tagged ‘Domaine Armand Rousseau’

Memories of Charles Rousseau

Posted by Frank Ward on June 27, 2016

AvatarJune 2016. I felt a real pang when I heard of the recent death of Charles Rousseau, of Domaine Armand Rousseau, at the age of 93. He was not just a great vigneron and wine-maker, he was also a man of exceptional warmth and humanity. I’d known him for more than 35 years. When I first met Charles Rousseau in the early 1980s, he gave me a splendid tasting of the Domaine’s wines (in the underrated 1980 vintage – excellent in the Côte de Nuits as well as in the Rhône). [….]

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Burgundy Part II : From Chorey to Gevrey Chambertin

Posted by Frank Ward on January 10, 2016

AvatarJanuary 2016. DOMAINE TOLLOT BEAUT. Based in the hamlet of Chorey Les Beaune, this respected domaine has 25 hectares of vines and makes a total of 16 different wines, two of them white: a humble generic, Bourgogne Blanc, and an illustrious Grand Cru, Corton-Charlemagne. On the red side, at entry level, they make an excellent Bourgogne Rouge (which can improve for 4-8 years, sometimes more) while other reds include two different Choreys, two Savigny Premiers Crus, several Aloxe Cortons including two Premiers Crus, two Beaune Premiers Crus, and two Grand Cru Cortons – a Corton tout simple and Corton-Bressandes. We’re received by Olivier Tollot, in charge of viticulture [….]

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A taste of Burgundy – Part I

Posted by Frank Ward on August 20, 2011

The Pinot Noir of Burgundy is the world’s most delicate red variety. In poor years it fails to achieve complete ripeness and can give thin, acidic wines. ln excessively hot years it can also yield unsatisfactory results. When grapes approach or attain overripeness the resultant wine is heavy and disagreeably jammy.

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Burgundy Excursion

Posted by Frank Ward on July 15, 2007

The Pinot Noir of Burgundy is one of the world’s greatest grapes. It is also one of the quirkiest. It ripens with difficulty, and once ripe easily becomes overripe, thus losing its unique purity and finesse. It is susceptible to rot, and if unripe can give unpleasantly raw, astringent flavours.

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