Girardin Pommard Les Vignots 2009

We have more Red Burgundy without notes that any other varietal or region. That is probably because we buy more wines from this region than any other and barrel tasting notes are very early impressions so not very useful in this context. The wines vary within the region but are nearly all made from the same varietal, Pinot Noir, so I can give you a reliable idea of what to expect. The colour can range from robish to quite light but don’t be fooled. The nose is tease; its ethereal, dried roses, spring deciduous leaf, tea leaves and often a sweet earthiness. In the mouth it is often very supple and silken. The flavours are from a motley palette including cherries of most any hue, sometimes truffle, gaminess and a wonderful comforting earthiness.

Expert Review

Wine Review by Thomas Matthews, September, 2012 - "...The wine list is broad and deep, especially in California Cabernet and Bordeaux, but Nancy favors red Burgundy. Sommelier Edmond Polland suggested a 2009 Pommard and it was a perfect match, the ripeness of the vintage and the amplitude of the appellation giving the Pinot Noir the heft necessary for the lamb, while its innate silkiness and smoky notes nestled nicely with the duck. I rated it 92 points, non-blind."

Food Pairings

Roasted birds are a preternatural match but Pinot Noir goes with any number of dishes ranging from those incorporating wild game and foraged mushrooms to veal stews or grilled fleshy fish. For a classic cheese pairing hunt down some Epoisse...