It seems that the more I drink white Burgundy, the more I like it. My wife is still pretty firmly in the California camp for Chardonnay, but tonight's tasting is starting to turn her a little bit too. Personally I still like both, but with certain foods White Burgundy makes a much better pairing than California Chardonnay. Tonight we had grilled swordfish steaks with a lime avocado aioli. The Vincent Dureuil-Janthial Rully "La Martelle" made a very good pairing for this meal.
Rully is a village in the Cote Chalonnaise in Burgundy that is just south of the Cote de Beaune near Montrachet and Meursault. Vincent Dureuil is a young winemaker with a rising star who's family has winemaking roots going back to the 13th century. His 2007 Rully "La Martelle" had a pleasant light straw color in the glass with wonderful aromas of green apple and pear. There was also a subtle hint of vanilla and oak that rounded off the very nice bouquet. On the palate you got more of the same dominated by the fruit much more than the oak. Nice acidity and an excellent, long finish made for a very good wine that paired very well with the swordfish steak and the creamy avocado topping. At at price in the low $20s this was not an outstanding value, but well worth it for a great pairing when you consider the cost of swordfish steaks. An oaky, buttery California Chard just would not have worked with this meal.