Word: crus
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Dates: during 1970-1979
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Some of the best of la belle France is within convenient reach of Paris. Less than 200 miles south of the capital lie the vine-covered slopes of Burgundy. Rooms and restaurant tables are plentiful. The grands crus wines, especially those grown on the Côte d'Or, the Slope of Gold, and the Côte de Beaune can be sampled along with lesser vintages at wine caves or the many charming restaurants along the road. The great regional dishes are considerably less expensive than pallid Parisian versions of this essentially peasant food. The one-star Les Gourmets...
BORDEAUX. On the verge of its greatest year ever, the area was drenched by late rains, which diluted the juice. Nonetheless, the grands crus will at worst match 1975, a great year; most St. Emilions will surpass it, as will the sweet white wines of Sauternes and Bársac. This year's Bordeaux are perfumed, full-bodied and richly colored. They should be drinkable in three or four years; further maturing will make them memorable. Most Bordeaux tripled and quadrupled in price in the early 1970s; then their cost was halved. Now they have recovered...
...included such high priests as Pierre Tari, secretary-general of the Association des Grands Cms Classes, and Raymond Oliver, owner of Le Grand Vefour restaurant and doyen of French culinary writers. The wines tasted were transatlantic cousins-four white Burgundies against six California Pinot Chardonnays and four Grands Crus Chateaux reds from Bordeaux against six California Cabernet Sauvignons...