Written by Charles Curtis MW (pictured), “The Original Grand Crus of Burgundy” looks at Burgundy in the 18th and 19th centuries and, as Curtis explained to the drinks business: “How Burgundy was esteemed prior to the modern period.”
The Primum Familiae Vini are an association of top European wine domaines, and we were treated to a tasting of some of their wines, presented by Christophe Brunet, wine ambassador of the PVF and Fiona Beckett, food and wine journalist. They were providing the chat, with Fiona’s brief being suggesting suitable pairings for the wines. She did really well: it’s not a task I’d envy.
I've never taken part in a true blind tasting. Have you? It would, I think, mean sitting in a cubicle in an anonymous research laboratory staffed by strangers. Wine samples would emerge through a hatch.
Isabelle Legeron, who writes about her favourite topic, natural wine elsewhere in this issue (“Pure pleasure: the natural wine bar scene”), is a rarity: a French Master of Wine. It is not surprising there are so few of them because to pass the