If we don’t know how the wines are made (picked, processed) it’s impossible to say.
Yes - the marriage last.
During the discussion - to settle the the divorce - the husband proposed to spite the bottles of wines in their possession : one for one. This means one bottle for the husband and one bottle for the wife.
The wife counter propose that she would like to have half a bottle for her and the other half for him. This means a bottle of wine needs to be cut in half - one half for her and the reminding half for him.
Conclusion : no divorce. May be just a legal separation.
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Thanks for asking. Sorry that my story was not well written.
When I wrote ** they produce the wines in exactly the same way.***
I mean to write : happily in that particular year - the weather condition in Volnay and in Pommard happened to be the same. The growing conditions happened to be the same.
They harvest their grapes at the same time and they produce the wine exactly the same.
Which vineyards?
Maybe in general Pommard ends up more muscular, but I think modern winemaking finds the elegance in places we did not previously expect it.
David…I agreed with your statement which is very well said.
I found the recent modern-winemaking trends to find elegance in places such as all the places around Corton we did not previously expect.
An interesting statement on its own - and one that I’d love to explore more of. Care to shed more light into the thinking here? And I’m truly curious to hear - not ‘prodding’ you my friend 
Cheers
I honestly think that with better vineyard care, and better, more mindful winemaking, that there are more excellent, elegant wines than there used to be. With the high ripeness fad in large part behind us there is better balance in the base wines. With the gobs of toasty new oak fad largely behind us there is more chance for grape and site expression.
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I really like PN from the Green Valley. I’m not a tasting note kind of guy, but those wines (for the most part) seem to have a great balance of fruit vs earth. Are wines from that region considered light, full, or somewhere in-between?
I rarely drink red Burgundy so excuse the ignorance: how widespread were uber-ripeness and gobs of toasty oak in Burgundy? I was under the impression that the “Parkerization” movement fizzled out before getting much of a foothold there.
There were some. Many have since backed off.
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This coincided with a period when ill-advised growers planted productive, disease-resistant but inferior clones of Pinot Noir. These clones combined with ‘Parkerization’ led to a dramatic decline in the quality of red Burgundy and a consequent return to a more traditional style.
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No, PN from Sta. Rita Hills has the most intense minerality from the diatomaceous earth outcrops in my opinion.
Probably depends on the food I am eating with it. Salad/Appetizers Volnay - Meat/Entrees Pommard. Broad strokes.
At a higher level I have had some Pinots that are kind of thin and acidic (usually old world) and some others that are so full bodied they start to lose their character as Pinot (Otto alluded to this - more common in new world). I don’t really care for either of these extremes.
Very well said…and that was long, long time ago.
I recently got an offering for Aston Estate which I used to buy a lot of. One descriptor they used is “brooding” which is exactly how I remember and would describe it in one word, and how I’d describe many Kosta Brown pinots I’ve had that I’d consider full bodied. Extracted, concentrated, rich and savory. I don’t mind that style for pinot but much prefer pinot that’s lighter on it’s feet, flowery and perfumy. If I want brooding/ really full bodied I’m looking towards my favorite mourvedre, petite sirah, some cabs depending on my mood and what it might be paired with.
This has been a wonserful lesson in the complexities and nuances in PN, both French and US. I love them both, but in different ways. IF I go back to the original question about preferences, I must respond on the context of what food is being prepared for the event. Unfortunately, that subject was left behind many postings ago. A whole lot of wine geekiness in this thread, a little less gourmet than I might wish for. I love what all of you wrote. I miss what you didn’t…
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Having had a limited amount of Truchot wines I agree - some of the best wines I would love to have on a daily basis (not!)
I think many, even without knowing it, define “light” Pinot as those with ABV under 14% and then automatically define “full-bodied” as those over 14%, even if the actual “body” varies greatly between the two.
Aubert Pinots always seem fairly smooth and elegant to me, even though, according to The Prince of Pinot, in his reviews over the years, has showed some of those up to 15.8% alcohol. I’ve also had an occasional Littoral that actually seems more full-bodied even thought the alcohol was listed at 13.6%.
Pinot is hard to nail down what the “body” is. For myself, I find the best indicator is color. A great deal of the 96-100pt Pinots from California often have fairly deep color, sometimes approaching Merlot, while the lesser-bodied often are quite translucent in color. Also, new oak can radically affect the bodies of Pinots, turning what would have been lighter wines to much heavier than they would be, otherwise.
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There is nothing more to say.
It’s about as sensible as having a poll on young vs old wines or whatever.
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!!! Curious about what formed your palate to make that benchmark??
I know we’re all products of specific eras, but I always considered 12%-13% to be the ‘normal’ range for dry red wines like Burgundy. 14% and above was high alcohol/full-bodied and below 12% were the ‘light’ wines. Although obviously, as you said, it’s more complicated “light” can refer to many things besides just alcohol percentage.