Tuesday, November 7, 2017

Wine of the Week - Lou Dumont Passe-tout-Grains

This week, Lou Dumont's Passe-tout-Grains is highlighted. Unlike other Bourgogne Rouge that can only be made from Pinot Noir, wine labeled Passe-tout-Grains (translated loosely as "throw it all in")  must contain at least 30% Pinot Noir and 15% Gamay. Compared to other Burgundy, Passe-tout-Grains is more fruit forward, and is ready to drink sooner that other red wine from Burgundy. With a minimum vine age of 30 years, Lou Dumonts Passe-tout-Grains has notes of ripe cherries followed by a mouthwatering acidity that pairs well with mild soft cheeses, beef tartare, and barbecued or cajun cuisine.

Lou Dumont, located in Gevrey Chambertin, was established in 2000 by Japanese sommelier and oenologist Koji Nakada and his wife Jae Hwa Park and in 2012 purchased their first parcels of land in Burgundy: no small feat for a non-native Burgundian. The name Lou Dumont is a combination of their goddaughter’s name, Lou, and the French for mountain, paying homage to the areas in Japan and Korea where Koji and Jae Hwa grew up. The Kanji symbol on the label—sky, earth and man, refer to the basic elements which make wine possible and the concept of terroir. Koji’s goal is to produce pure, honest, regionally correct Burgundy from organically farmed grapes and with minimal manipulation.


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