For The Love Of Port

So which is it?

I like Burgundy more, but drink more Bordeaux. When a mature Burgundy is hitting on all cylinders; it's hard to beat. Northern Rhone I like a little more than Bordeaux as well (close tie with Burgundy).

Burgundy, and it's not even close. In fact, a few years ago, I sold all the Bordeaux that I had unfortunately acquired while under the influence (of Robert Parker).

Steve Pollack wrote:Burgundy, and it's not even close. In fact, a few years ago, I sold all the Bordeaux that I had unfortunately acquired while under the influence (of Robert Parker).

I'm glad you've sobered up

Burgundy. But I do like a nice 1er Cru Bordeaux every now and again.

Yes, there's nothing wrong with a good vintage first growth Claret on occasion!

That said, I prefer Grand Cru Burgundy any day of the week, albeit Premier Cru Meursault will suit me fine in a pinch.

I've enjoyed both, but I'm exploring Bordeaux right now. I can't take on both at the same time.

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Roy Hersh wrote:Yes, there's nothing wrong with a good vintage first growth Claret on occasion!

That said, I prefer Grand Cru Burgundy any day of the week, albeit Premier Cru Meursault will suit me fine in a pinch.

Roy, how'd you compare BDX vs. Northern Rhone?

Now while I love southern Rhone, I was a little let down with northern Rhones at a tasting earlier this year. I'll go back, but other places to explore first ...

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I've bucked the trend and voted for claret, principally because I do not like Pinot Noir from any region

...unless it is in a cooking pot

Derek T. wrote:I've bucked the trend and voted for claret, principally because I do not like Pinot Noir from any region

...unless it is in a cooking pot

You need to stop that claret drinking, it's clouding your mind. Pretty soon you'll be renting a room at the Downton, wearing funny looking clothes, while some fat guy in a penguin suit refills your cut glass chalice.

They drink Port at Downton, after the claret.

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Claret is a term I rarely hear spoken in the context of its original meaning these days. Instead, it is most commonly used by sports commentators to describe blood in rugby or Australian rules football any time a player ends up cut or bleeding.

Back to the original question though... I don't really drink either Bordeaux or Burgundy. They are a pretty expensive hobby here and one expensive hobby (Port) is enough for me so I tend to buy local for my table wines. When I do go international, I tend to look to Iberia or Italy.
Having said that, I own significantly more Cab Sauv than I do Pinot Noir, although I think I have bought as much Pinot as Cabernet in the last few years.