Bonneau du Martray
White Burgundy is great. I think it is great because it can be so many things. Chardonnay reacts so well to terroir and so well to the winemakers' hands that some truly unique and wonderful wines can come out of this part of the world. No where else does Chardonnay shine like it does in Burgundy. Corton-Charlemagne is a star in this world.
In my opinion, Bonneau du Martray makes one of the best. So rich yet restrained - it is the perfect combination of a bigger style Chardonnay with so much acid and finesse.
In case you couldn't tell by the name, it was King Charlemagne's favorite wine. In case you don't know who Charlemagne was, go ahead and punch Corton-Charlemagne into Wikipedia and a picture of Bonneau Du Martray will show up. This producer makes the most wine from this appellation which as a total area produces less than 300,000 bottles in good vintages. As a producer, they are top notch. Also, they are the only producer in Burgundy to only make wines from Grand Cru sites. I love this wine and I think you will too. 2010 is a classic vintage that will last for well over a decade becoming more opulent as time passes. Try it with chicken with cream sauces, roasted shellfish, or, naturally, with a little cheese.
$30 each for 14 ounces
Made in Burgundy, this is the larger brother of Epoisses. I think it pairs better with a white as the acid cuts through the rind better. The rind, by the way, is washed with a solution of marc de Bourgogne and salt. Mild when young or powerful when older, this is one of the great cheeses of France.
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