my knowledge of french (wine) is pretty shallow...
my girlfriend was given a bottle of

Auxey-Duresses
Corinne et Pascal Arnaud -Pont 94

i was considering having it with our duck course over christmas - does
anyone know anything about it?

In article <1071744756.56292@shiraz>, "Michael Bartlett" >
writes:

>Auxey-Duresses
>Corinne et Pascal Arnaud -Pont 94
>
>i was considering having it with our duck course over christmas - does
>anyone know anything about it?

If you're considering with duck, I'm guessing it's red (the Auxey-Duresses
appelation produces both, I see about equally here, unsure of actual
production). I'm afraid I don't know producer (there's an Arnaud Ente, which
makes top whites). '94 was pretty clearly the weakest vintage of the decade for
red Burgundy (not bad at all for white), but I've had some very good reds
despite that. But with the exception of maybe Leroy and a couple others, most
Auxey reds are designed to be drunk reasonably early, even in good vintages.
I'd say serve it (though duck might be a bit much- its likely to be quite
light), but have a backup. I doubt it's "bad", but it is likely to be light
and a little thin. But the great thing about wine is you can never tell. I'll
never forget a "cull party" maybe 6 years ago where we were opening all sorts
of wines that a friend's ex left behind after divorce (he took all the
obviously valuable stuff). A bottle of basic Bourgogne from a producer I've
never heard of (and have now forgotten) from 1985 was AMAZING. Please post a
report!
Dale

Dale Williams
Drop "damnspam" to reply

On Thu, 18 Dec 2003 10:52:33 -0000, "Michael Bartlett" > said:

] my knowledge of french (wine) is pretty shallow...
] my girlfriend was given a bottle of
]
] Auxey-Duresses
] Corinne et Pascal Arnaud -Pont 94
]
] i was considering having it with our duck course over christmas - does
] anyone know anything about it?
]
]

Hi Michael,

Don't know it either, but I looked it up. Seems to have a decent reputation.
They make both a "village" and more expensive premier cru. I assume this
is the former, in which case it's probably about a 15 eu bottle retail. (Not that
that makes much difference, just giving you the info I've got.)

My guess is that they make well structured wines, but the 94 risks to be a little
thin, I agree with Dale. Not my idea of a christmas wine, more a light luncheon
burg, I'm guessing.

Oddly, they have a Paris address. Gentlemen farmers, perhaps. You can always
call and ask them how the 94 is doing.

Pascal et Corinne Arnaud-Pont
36 ave Theophile Gautier
75016 PARIS
tel 0142247480

BTW Dale, I see that there is about 4x the amount of red than white produced in
Auxey-Duresses...

HTH, not much to go on.


-E
--
Emery Davis
You can reply to
by removing the well known companies

Emery Davis > wrote in
:



> Pascal et Corinne Arnaud-Pont
> 36 ave Theophile Gautier
> 75016 PARIS
> tel 0142247480
>
> BTW Dale, I see that there is about 4x the amount of red than white
> produced in Auxey-Duresses...
>
> HTH, not much to go on.
>
>
> -E

4X red over white and yet the only Auxey-Duresses we get in N. Florida is white
go figure.

>Auxey-Duresses
>Corinne et Pascal Arnaud -Pont 94

The only 1994 Auxey-Duresses wines I have had were from Leroy and they were
stunning- even for Leroy in 1994. So perhaps Auxey-Duresses fared a bit better
than other locales in this vintage.

The vintage works against you for both white and red at this point however as
the wines are mostly past peak.

That said, Auxey-Duresses tends to be a quite muscular wine, so this could
still be in good form at this point.

Whether it is white or red (Auxey-Duresses can be either), chill it in the
fridge for 30 minutes or so to get it to a mid to high 60s temp, and then
serve.

If it seems a bit odd at first, just give it time. Even from a weak vintage,
this might need up to an hour after opening to fully unfold.

Tom.