Sunday, February 18, 2007

Wine Review - Livingston Cellars Burgundy

Today we will do the first wine review ever here at The Scratching Post. Last night we cooked Rib Eye Steaks with Garlic-Mushroom Sauce from Terry Thompson's Cajun-Creole Cooking. It requires burgundy wine, so we shopped here and there and ended up with Livingston Cellars burgundy.

It cost $4.69. I would suspect that the bottle alone is worth more than half of that. Add labor and shipping costs and the ominous red liquid delicious wine must have been thrown in for free.

It's a screw top. I found this out when my cork remover wouldn't penetrate the top. The top came free with a confirming click, letting me know that no one had tampered with the wine by putting in, say, even more Livingston Cellars burgundy.

Mmmm. Cheap red wine and low blood sugar prior to eating dinner. I can feel a buzz coming on now!

First sip: It's bitter without any ameliorating pleasant flavors. Sort of a brutish, heavy wine.

Second sip: Well, it warms my throat. It doesn't seem to be coming back up immediately at least.

Bottom of the glass: That was delicious! I feel so free and happy. It gives me a warm feeling in my tummy. Everyone is my friend!

Bottom of second glass: I want to share it with my neighbors. I think I'll sit outside with it. In fact, I feel like putting the whole bottle in a paper bag and sitting in my doorway drinking it.

I'm not sure how the rest of the evening turned out. I think I liked the food. I think I liked everything. I think my head split open the next morning and revealed a flaming skull. I think I'm going to be sick.

Well, there you have it. Another, um, recommendation for Livingston Cellars burgundy!


Kelly the little black dog said...

So this is the dinner you weren't sure of surviving!

Surprisingly, we've found some decent Colorado wines. They're all from the Grand Junction area. The Denver area is just lousy with brew pubs.

Anonymous said...

Burgundy wine
(French: Bourgogne or Vin de Bourgogne) is wine made in the Burgundy region in eastern France.[1] The most famous wines produced here - those commonly referred to as Burgundies - are red wines made from Pinot Noir grapes or white wines made from Chardonnay grapes. Red and white wines are also made from other grape varieties, such as Gamay and Aligoté respectively. Small amounts of rosé and sparkling wine are also produced in the region. Chardonnay-dominated Chablis and Gamay-dominated Beaujolais are formally part of Burgundy wine region, but wines from those subregions are usually referred to by their own names rather than as "Burgundy wines".

Burgundy has a higher number of Appellation d'origine contrôlées (AOCs) than any other French region, and is often seen as the most terroir-conscious of the French wine regions. The various Burgundy AOCs are classified from carefully delineated Grand Cru vineyards down to more non-specific regional appellations. The practice of delineating vineyards by their terroir in Burgundy go back to Medieval times, when various monasteries played a key role in developing the Burgundy wine industry. The appellations of Burgundy (not including Chablis).

Overview in the middle, the southern part to the left, and the northern part to the right. The Burgundy region runs from Auxerre in the north down to Mâcon in the south, or down to Lyon if the Beaujolais area is included as part of Burgundy. Chablis, a white wine made from Chardonnay grapes, is produced in the area around Auxerre. Other smaller appellations near to Chablis include Irancy, which produces red wines and Saint-Bris, which produces white wines from Sauvignon Blanc. Some way south of Chablis is the Côte d'Or, where Burgundy's most famous and most expensive wines originate, and where all Grand Cru vineyards of Burgundy (except for Chablis Grand Cru) are situated. The Côte d'Or itself is split into two parts: the Côte de Nuits which starts just south of Dijon and runs till Corgoloin, a few kilometers south of the town of Nuits-Saint-Georges, and the Côte de Beaune which starts at Ladoix and ends at Dezize-les-Maranges. The wine-growing part of this area in the heart of Burgundy is just 40 kilometres (25 mi) long, and in most places less than 2 kilometres (1.2 mi) wide. The area is made up of tiny villages surrounded by a combination of flat and sloped vineyards on the eastern side of a hilly region, providing some rain and weather shelter from the prevailing westerly winds. T

he best wines - from "Grand Cru" vineyards - of this region are usually grown from the middle and higher part of the slopes, where the vineyards have the most exposure to sunshine and the best drainage, while the "Premier Cru" come from a little less favourably exposed slopes. The relatively ordinary "Village" wines are produced from the flat territory nearer the villages. The Côte de Nuits contains 24 out of the 25 red Grand Cru appellations in Burgundy, while all of the region's white Grand Crus are located in the Côte de Beaune. This is explained by the presence of different soils, which favour Pinot Noir and Chardonnay respectively. Further south is the Côte Chalonnaise, where again a mix of mostly red and white wines are produced, although the appellations found here such as Mercurey, Rully and Givry are less well known than their counterparts in the Côte d'Or. Below the Côte Chalonnaise is the Mâconnais region, known for producing large quantities of easy-drinking and more affordable white wine. Further south again is the Beaujolais region, famous for fruity red wines made from Gamay. Burgundy experiences a continental climate characterized by very cold winters and hot summers. The weather is very unpredictable with rains, hail, and frost all possible around harvest time. Because of this climate, there is a lot of variation between vintages from Burgundy. You can find more info at:

Rose said...

Yummmmmmm. Sounds good!

Tyler said...

Glad someone else appreciates this wine. Sitting here sipping it now.