Regnie is no longer Burgundy

"If the wine contains anything over 30% of the Gamay grape, the label must be AOC Bourgogne Gamay."

This seems odd to me. 69% Pinot, 31% Gamay = AOC Bourgogne Gamay?
 
You mean Passétoutgrains? ;) It still exists, with excellent examples coming from the likes of Lafarge, Rouget, and Digioia-Royer; I've not tasted de Montille's or Chevillon's in several years, but in the past they've made worthy ones, too. But there's virtually no market for it here in the U.S., so we see virtually none.
 
I have a Passétoutgrains from Truchot (2005) in my cellar. Even my Truchot-loving pals haven't seen that one.
 
I'd like to try some Sabre, given your and Chambers's endorsement.

'Quaffable' doesn't do the Hudelot-Noellat justice; it was very decent wine, and excellent value at the pricing. Would be interesting to line up Passetoutgrains from a few good producers for comparison and contrast against a mix of good villages or cru Beaujolais.
 
Passetoutgrains is very confusing, and over the years, I've been quoted different rules.

The BIVB on its website says that it must be at least 1/3 Pinot Noir and no more than 2/3 Gamay (well, the first necessarily implies the second if those are the only two grapes, so duh); according to that rule, Passetougrains could be 100% Pinot Noir, which a few producers claim for their Passetoutgrains.

The official décret, however, says Pinot Noir must be >30%, Gamay>15%, and if you have Chardonnay, Pinot Blanc, and/or Pinot Gris interplanted with the others, you can include them as long as they are not >15% of the total. So under that rule, you could have 85% Pinot Noir as the legal max. The décret was published in October 2009, so it is possible that the rule prior to then was different.

One of the variations I had been told in the past was between 1/3 and 2/3 Gamay, the rest Pinot Noir.

As a practical matter, I don't think anyone is going to get penalized for having an excessive amount of Pinot Noir in Passetoutgrains.
 
Why drink Passetoutgrains when you can drink good cru Beaujolais for the same price?

I get all excited about some Passetoutgrains or other every month or three and then seems like I'm inevitably disappointed.

There's a reason why Beaujolais is the source for grand cru Gamay, not the CdN or B.
 
originally posted by BJ:
Why drink Passetoutgrains when you can drink good cru Beaujolais for the same price?
Click to expand...

Well, because texturally they are very different options. The Pinot Noir might be said to thin out and make longer the ebullient fruit of Gamay.

I think that Passetoutgrains gain a lot when you are thinking about pairing wine with food. They have a high bandwidth for food pairing.
 
originally posted by Levi Dalton:
originally posted by BJ:
Why drink Passetoutgrains when you can drink good cru Beaujolais for the same price?
Click to expand...

Well, because texturally they are very different options. The Pinot Noir might be said to thin out and make longer the ebullient fruit of Gamay.

I think that Passetoutgrains gain a lot when you are thinking about pairing wine with food. They have a high bandwidth for food pairing.
Click to expand...

or just try chevillon's passetoutgrains...
 
originally posted by Levi Dalton:
originally posted by BJ:
Why drink Passetoutgrains when you can drink good cru Beaujolais for the same price?
Click to expand...

Well, because texturally they are very different options. The Pinot Noir might be said to thin out and make longer the ebullient fruit of Gamay.

I think that Passetoutgrains gain a lot when you are thinking about pairing wine with food. They have a high bandwidth for food pairing.
Click to expand...

Yeah, I can buy into that.

Still, I'd generally much rather have a good producer's Bourgogne than their Passetoutgrains. Chevillon, actually, is a great case in point.
 
originally posted by BJ:
originally posted by Levi Dalton:
originally posted by BJ:
Why drink Passetoutgrains when you can drink good cru Beaujolais for the same price?
Click to expand...

Well, because texturally they are very different options. The Pinot Noir might be said to thin out and make longer the ebullient fruit of Gamay.

I think that Passetoutgrains gain a lot when you are thinking about pairing wine with food. They have a high bandwidth for food pairing.
Click to expand...

Yeah, I can buy into that.

Still, I'd generally much rather have a good producer's Bourgogne than their Passetoutgrains. Chevillon, actually, is a great case in point.
Click to expand...

I would rather have Lafarge Passetoutgrains than Lafarge Bourgogne Rouge, and I would rather pay the lesser price for the Passetoutgrains as well.
 
Actually, I can buy that too. That is actually the one Passetoutgrains I have an affection for. Thanks for the reminder! And of course the Raisin Dore, which I like even more.
 
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