Bouchard Bourgogne Rouge 2009

Earthier, savory, with spicy greens and bright but ripened acids that call for salty cured meats, this is fragrant of many red fruits but also harbors the gout de terroir in a way seldom seen on an appellation Burgundy. Leave it to Bouchard to wield such magic. Want a tasty red Burgundy to enjoy on a regular basis? Here’s a bottle of such an otherwise elusive quarry.
Wine review by Nicholas Livingston, March 2012

Food Pairings

Beef and chicken dishes, such as the region’s
famous boeuf bourguignon and coq au vin,
pork loin, hearty roasts and a variety of cheeses.