White Burgundy from Montrachet is supposed to be a life-changing event. From Chablis, you want a roller coaster ride made of limestone and acid. From the wide rolling hills of the Maconnais, Chardonnay is supposed to be a pleasant afternoon with friends. At Gerald Talmand, they’re not trying to do anything fancier than that, but they’ve managed to make a surprisingly complex bottle of wine with a simple, tried and true recipe. Sustainably farmed Chardonnay and Pinot Noir, gentle and traditional vinification mostly in stainless steel, and everyday prices from vineyards not far from the Abbey at Cluny. The Macon-Uchizy is made from vineyards close to the winery, offers dictionary-perfect aromas of apple strudel, allspice, peach and preserved lemon. The palate is full, and full of fresh lemon curds and orange zest before the finish broadens out to a salty brioche note. For best results, pair this with a quiche, a lemon-roasted chicken, or a rich seafood pasta.