This is a Weekend Wine picked with this specific weekend in mind. Pretty autumn days, still sunny, days where you want to be outside, with a sweater on. Goisot makes lovely refreshing Chardonnay (and Pinot Noir, and Sauvignon Blanc, and a little Aligote) and the style of wine from this northern outpost of Burgundy is always both tasty and refreshing. The Chardonnay is light and clean and a total crowd-pleaser (even a mixed Duke-Carolina crowd,) the kind of Chardonnay that makes even adamant Chardonnay foes thirsty for a second glass. When the last boat-load of these wines arrived at 3CUPS they evaporated pretty quickly, a collaborative effort between you guys and our sales team, who may have purchased their weight in Goisot in 2009. I love getting those paychecks back in exchange for bottles...

The story of Goisot is a good one, elaborated on in the Burgundy II issue of Edward Behr's great quarterly The Art of Eating. Certified Biodynamic, family-farmed, an estate that summarizes in many ways (including ultimate quality) what kinds of wines we strive to sell at 3CUPS.

In summary, we'll have one or more Goisot wines open Fri-Sun (the Pinots are also about as pure and refreshing as a red wine can be) so you should detour to 3CUPS en route to the garden store, the farmers' market, the football game. Pick up a savory Scratch Baking pie and a bottle of Goisot and voila! dinner is taken care of. Good dinner, no rummaging around through pantry leftovers to cobble something together. Goisot wines are also certifiably seafood-delicious, almost across the board. Appropriate with crustaceans, bi-valves, steaky ocean fish, flavorful fresh-water fish... Maybe rare tuna is what I crave most with these wines, unless a table-full of sushi is an option.