I have become a complete addict. I am a part of a growing number of wine lovers that have completely succumbed to the seductive charms of white Burgundy. Chablis, Meursault, Saint Aubin, you name it – I’ve enjoyed it! Of course, if I had to choose, I would be happy to exclusively drink Montrachet, but unless I start digging for oil in my backyard, I’ll doubt I’ll ever be able to afford to enjoy those exquisite wines on a regular basis. The best white Burgundies are immediately enjoyable, unlike many of the reds. While I’m quite enthralled with many of Burgundy’s sophisticated reds, those wines -from Grand Cru on down – most often take a decade or so to blossom, whereas the whites can be enjoyed young, right off the shelf and throughout their entire lives. When youthful, white Burgundies offer all sorts of racey components, full with minerals, toasty (not overbearing) oak, barely ripe fruit, and most importantly, acidity. The acidity of these young whites makes them perfect matches for an array of menus. My favorite pairing is a simple roast chicken and a slightly chilled (not cold) bottle of white Burgundy. Who can argue with that?