| Louis Jadot Meursault 2005 Chardonnay from Burgundy, France|
The wines of Meursault are the most charming and feminine of the Côte des Blancs, less rich than those of Puligny and more subtle than those of Chassagne. A naturally high glycerine content lends the wine a lovely, mellow roundness which neither compromises its dry freshness nor its ability to age with exceptional grace.
Meursault has a fragrant, ripe, full-fruited bouquet which is confirmed on the palate, a generous, supple texture, and the distinctive hazelnut and spice nuances which carry into a persistent finish of great finesse.
At the summit of the slope where the communes of Puligny-Montrachet and Chassagne-Montrachet converge is a cluster of vineyards comprised of five of the six greatest white wine microclimates of Burgundy. They all share the name of the greatest among them, Le Montrachet, which like BGtard-Montrachet, lies partly in Puligny and partly in Chassagne. Bienvenues-BGtard-Montrachet and Chevalier-Montrachet lie within Puligny; Criots-BGtard Montrachet lies within Chassagne. The collective surface area of these grands crus totals only 80 acres.
The Le Montrachet vineyard lies nearly at the crest of its slope, occupying just under 10 acres on each side of the border dividing Puligny and Chassagne. Its name "Mont Rachat", from the Latin "Mons Rachisensis," means literally a "bald hilltop," and the soil is so poor and stony that it does not even support underbrush. The subsoil, however, is extremely chalky, perfectly drained, and with a south-south-eastern exposition that catches the sun's rays from dawn to dusk. These factors contribute to an exceptional level of organic complexity, concentration and maturity in the fruit.
For the three centuries preceding the French Revolution, nearly all of Le Montrachet belonged to the Clermond-Montoizon family; the present vineyard name dates from 1482. Since the end of the 1700s, Le Montrachet has become divided among a dozen or so proprietors: the largest solely-owned parcel consists of approximately five acres, but most are far smaller. The annual production of 30,000 bottles (2,500 cases) in fact averages only three-quarters of the legal maximum, and for its scarcity as well as for its rare opulence, Le Montrachet is justifiably one of the most costly and sought-after wines in the world.
Maison Louis Jadot practices a traditional vinification, primarily in new oak casks, to underscore and highlight the unique qualities inherent in the fruit of this great vineyard. Le Montrachet is rarely described in any but superlative terms. Its incomparable depth, intense fruit elegance, and layers of complex, textural richness, reflected in a sublime bouquet reminiscent of honey and toast, culminate in a finish of haunting persistence.
The white wines of Burgundy pair very well with snails, prawns and shrimp.
Ginger Orange Scallops with White Wine Recipe
1 lb scallops
1/4 cup orange juice
1/4 cup white wine
1 1/2 tsp ground ginger
1 tsp soy sauce
3 tbsp butter
Mix orange juice, wine, giner, and soy sauce in a small bowl and blend well. Melt butter in large skillet, add scallops and cook, stirring frequently, until scallops are opaque (2-3 minutes). Remove and place on serving platter. Add OJ mixture to the pan and bring to boil. Cook, whisking, until sauce is slightly reduced (1-2 minutes). Return scallops to the pan and cook for around 1 minute.