"Dale Williams" wrote in message
...
Tom & I are going to have different opinions on this, obviously. I
personally
think there are some under-$20 Burgs that blow away anything from
California
(or to a lesser extent Oregon). Tom thinks differently. I think it comes
down
to what you want from your Pinot Noir. The words I think of to describe a
Lafarge Bourgogne are "crisp, transparent, clean fruit, minerally", etc.
Tom
would probably describe the same wine as "thin, acidic." A Russian River
Valley
Pinot to Tom is probably "bursting with fruit", to me it's "fat,
overblown."
Sorry to put words in your mouth, Tom, especially if I'm wrong. I just
wanted
to point out that loving PN (if you have had mostly RRV examples) doesn't
neccesarily translate to loving Burgundy.

Hi, Dale -
That may be a bit of an exaggeration, but you have the essence of it.

What's _wrong_ with wines made from fruit that's adequately ripe? Most
Burgundies I've made the mistake of buying _are_ lacking in fruit and too
acidic. I'm not advocating going too far in the other direction, but a good
_balance_ between the two is more easily found here in California or Oregon
than in France - especially on an equal dollar basis.

My other complaint with Burgundy is that I've tasted technical faults in
many of them that can only be attributed to sloppy winemaking practices.
Microbiologically sound wines are easier to find over here. BTW, I'm _not_
speaking of corked wines; we have our share of those too, unfortunately.

Tom S