Help us choose some new Burgundy

Sauce for the gander...?

You-know-what is coming and the goose is getting fat.
It's time to find some Burgundy to do justice to that.

roast goose
We thought you'd appreciate a reliable red and white Burgundy for the season ahead, so we've been requesting samples from likely suppliers. Now there's no need to get in a flap, but if you'd like to try for yourself the two white and four red wines we tasted yesterday, duck down to the Marina before 6pm today, Saturday, beak-ause the bottles are still here for your consideration.
If it's any incentive, we didn't think any of them were turkeys: all tasty, approachable wines. So, as usual, the quack was mighty -- but the more opinions we have the better when it comes to making the final decision.