Meursault and roasted chestnuts, by Jason Busby

I have discovered a new wine and food matching whilst visiting my Father in the mountains in Southern Spain.

With the fire burning high as the temperature was nearing zero, we found and cracked the last bottle of Meursault en Le Barre 2005 by Jobard. A six pack present I bought the old man a few years ago which we treat ourselves to every now and then. As it was 'aperitivo' time we thought a few roasted chestnuts would suffice until dinner was served. The smoky, sweet nutty chestnuts (a few charcoaled to add a little bitterness) were a perfect accompaniment to the 05 Meursault that had a deep yellow, golden hue and strong nose of nuts, dried tropical fruits and buttery caramel. The palate matched with huge weight and complexity showing something different on each sip. Although this was such a great vintage, I noticed on a recent trip to Burgundy (see last blog) that the 2011's can also show this wonderful purity, fruit quality and depth if only one can leave it for a few years. So I suppose there is nothing else I can do but purchase another case in January when the En Primeur 2011 is launched!

Written by Jason Busby, Director