I decided to pair my Punch "Siciliana" (prosciutto, picholine olives, basil and artichokes) pizza last night with a solid, everyday Burgundy (pinot noir) from the Marsannay appellation. It was the Louis Latour - Marsannay, 2002 vintage. As a general rule, I have found that pinot noir is a great pairing for pork meats. And the mineral and earthy tones of this wine are harmonious with the olives and artichokes of this particular pizza.
I have purchased/consumed this wine on two other occasions. On one occassion, it displayed the characteristics of earth and cherries, combined with nice minerality. A nice entry into Burgundy wines for a reasonable price ($16-17). WS's most recent issue designated this a "Smart Buy" and rated the 2005 vintage a score of 90.
I also purchased it for a Christmas party in Iowa and it was clearly "corked" (The presence of 2,4,6-trichloroanisole ("TCA") in the wine - tasting/smelling like moldy newspaper, wet dog, or damp basement.) The cork taint odors and flavors mask/dilute the true characteristics of the wine. However, drinking a "corked" wine is harmless.
Last night, I opened the bottle and feared that the "Corked Monster" had returned yet again. Fortunately, the wine opened up and evaporated its initial "wet funk" and vinegar like aromas after an hour of decanting. I can't say enough about what decanting will do for a wine - especially one that appears unpleasant immediately after opening. While decanting can't save a "corked" wine, it will do wonders for young and old wines to allow the true characteristics of a wine to be expressed.
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