The 13% alcohol 2000 Domaine Dujac Morey Saint-Denis is an example a perfectly balanced dinner wine. Scoring 18+ points on the 20-point scale the Dionysians use, this red Burgundy shows what Pinot Noir can become after after 15 years.

I had it with tiny medallions of venison stewed in a Pinot Noir sauce laced with  some blueberries, and stemmed vegetables of golden beats and leeks. The “barnyard” Burgundy had just a hint of Brett behind loads of cherry and oak. It made a Monday meal special. Brettanomyces is a non-sport yeast that grows on grapes, and if not eliminated, it gives a bacon, clove, or smoky smell to the wine. Just a hint adds additional character, which I like,  to red wines. Californians consider it a fault.

Few wines can beat real French Burgundy from the Northern part of the Cote d’Or, which is the Cote de Nuits.  There are five Grand Crus in the village of Morey Saint-Denis: Clos de Tart, Clos Saint-Denis, Clos de la Roche, Clos des Lambrays and a part of Bonnes Mares that overlaps into the village of Chambolle-Musigny, another of my favorite wines. Seek one out and share it with good friends at dinner.  In vino veritas.

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Joanne Mahoney created the menu for the Burgundy