Burgs and Jura

Dinner at Yong Fu.

2017 Testut Chablis Grenouille - this was decanted to give it time to air, but the staff made the mistake of serving it right away. Nice and toasty nose. Good acidity, a little tannic and grippy on the palate.

2020 Tissot Arbois Les Bruyères - much bigger toasty notes on the nose. Palate was more focused with crisp, higher acidity.

2018 Rémi Jobard Meursault 1er Cru le Poruzot-Dessus - the nose was toasty as one would expect, and still got the acidity on the palate, but this was a little more buttery and certainly softer.

1995 Hospices de Beaune Corton Cuvée Charlotte Dumay, élevé par Dominique Laurent - first bottle was served after about 2 hours in decanter. First taste was a little acidic, but still got the black fruits. More fruity with the second pour, along with smoke and toasty notes. Second bottle decanted about 30 minutes before serving was tasting a little more fresh.

Full post on dinner is here.