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Williams-Sonoma Wine Jean-Baptiste Ponsot Rully Williams-Sonoma Wine Jean-Baptiste Ponsot Rully

2009 Jean-Baptiste Ponsot Rully

Varietal Region Type
Chardonnay Burgundy, France Soft Medium-Bodied White
Satiny pear and apple flavors have a racy, lemony edge. Notes of butter, smoke and minerals add complexity to the finish.
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Jean-Baptiste Ponsot Rully

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$30.00 / each
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Featured Recipe Pairing
Pan-Seared Scallops with Sautéed Oranges
Pan-Seared Scallops with Sautéed Oranges
Adding a dollop of butter to a sauce just before serving is a traditional French technique that gives just the right amount of richness to this uncomplicated dish. Scallops have a natural sweetness that’s amplified here by fresh oranges. For the best sear on the scallops, be sure to thoroughly preheat the pan.
See the recipe
Additional Pairings
For more great recipes, visit our
Food & Wine Pairing Guide.

Additional Wine Information

Story
Characterized by a warm, dry and temperate summer, Burgundy’s outstanding 2009 vintage meant that even the region’s lessexalted appellations, like the Macon and Cote Chalonnaise, turned out fabulous valuepriced bottlings. This stylish white from Jean- Baptiste Ponsot is exactly such a wine. Ponsot is a dynamic young vintner who took over his family’s 18-acre estate about a decade ago. Today his wines rank among the best in Rully, one of five subregions in the Cote Chalonnaise. Rully lies a few miles south of the Cote d’Or, where Burgundy’s most famous vineyards are located, and is known chiefly for its white wines, both still and sparkling. Like nearly all white Burgundy, Rully’s whites are made from Chardonnay. Ponsot fermented grapes for this bottling in barrels (rather than tanks), a technique that gives the wine its smoky notes and silky texture. Graceful and bright, it delivers the savory complexity expected of exemplary white Burgundy.
Sense
This Chardonnay’s alluring aromas of smoky minerals and citrus are classic white Burgundy.
Savor
Satiny pear and apple flavors have a racy, lemony edge. Notes of butter, smoke and minerals add complexity to the finish.
Serve
Seafood, poultry and white meats make an ideal accompaniment to white Burgundy. With seafood, look to richer fish (such as salmon) and luxurious shellfish like lobster, crab and scallops, or add richness with cream- and butterbased sauces. Keep the seasonings subtle, as white Burgundy is easily overwhelmed by bold flavors. Take inspiration from dishes like Chicken Fricassee with Morel Mushrooms and Thyme; Cedar-Planked Salmon with Seasoned Lemon Butter; and a rich, wintery Dungeness Crab Bisque. You’ll find these recipes at williams-sonoma.com.
Serving Instructions
Serve chilled: refrigerate the bottle for 30 minutes before serving.
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