Why is white Burgundy so expansive? Do they taste very different compare to
other Chardonnay like California or Australia?
how about New Zealand? Chile? In what way are they different? I've read
about oatmeal like taste that only found in good white burgundy. Is that so?

"Eric lee" > wrote in
:

> Why is white Burgundy so expansive? Do they taste very different
> compare to other Chardonnay like California or Australia?
> how about New Zealand? Chile? In what way are they different? I've
> read about oatmeal like taste that only found in good white burgundy.
> Is that so?
>
>
>

Short answer, because it has a reputation and yes they can be very
diferent. There are so many different styles that it is difficult to
answer. I drink mostly Pouilly Fouisse, Chablis, and St. Veran which I find
much cleaner and food friendly than similarly or cheaper priced CA or
Australian products. I will let others speak to Montrachet et al.

In article >,
Eric lee > wrote:
>
>Why is white Burgundy so expansive? Do they taste very different compare to
>other Chardonnay like California or Australia?
>how about New Zealand? Chile? In what way are they different? I've read
>about oatmeal like taste that only found in good white burgundy. Is that so?


It is expensive because very little of it is made and there is a high
demand. If you want to know how it tastes then try some.


Dimitri