WTN: 1996 Trapet Chambertin

This was the wine I served with today's Easter supper (Lamb bourgnignon).

Crimson color, with a bit of brickish red on the edges, as befits a grand cru of its age. The aroma . . . oh, my! There's a LOT going on here. Fruit aromas of strawberry, and wild cherry, overlaid with some roasted, vanilla aromas of oak. On the palate, there is a bit of rough acidity and tannins at first, then beautiful pinot flavors. The finish is long but, if I'm forced to pick faults, a tiny bit out of balance towards acid. That's when tasted on its own. Accompanying the food, it was perfect.

In summary, a fully mature grand cru that, although not perfect, stands as an example of why Burgundy is considered great.

Double Curly Moe.

-Paul W.

Thanks for the note, that sounds lovely.

For me, time and time again that extra bit of acidity is mildly offputting when first tasting a wine, then it all clicks once wine assumes its rightful place in the context of food. I am almost becoming suspicious of a wine that tastes good before food!