Closing Time

Serving as the president of the Tennessee Bar Association has been the thrill of my career so far, but it has also been a tremendous responsibility. The TBA is truly a remarkable organization, for which I take none of the credit. We have excellent relationships with the Court, law schools, rural bar associations, metro bar associations, our legislature and many other organizations.

Our nationwide reputation within American Bar Association circles and the access-to-justice community is second to none. The TBA provides excellent content, value and opportunities for our members through our sections, committees, programs and services.

I have tried to use this column to keep you updated on our work and projects at the TBA along the way, so for my final column, I will not provide you with a laundry list of all that we accomplished this past bar year. This will also allow me to avoid discussing everything else we wanted to do this year but simply ran out of time. But looking back now at the past 12 months, it has been an outstanding year at the TBA.

Serving as president has provided me with the opportunity to meet so many new and interesting people across the great State of Tennessee and across the country. Thank you for your words of wisdom, sage advice and unique perspectives on how to approach bar service. I had the pleasure of developing even closer friendships with TBA staff and my fellow volunteers. This was one of the best parts of my role as president.

For those of you who are not very active in the TBA, I strongly urge you to get involved in our many sections, committees and other areas of interest. We are so fortunate to have an excellent executive director and incredible staff members who can help you find a way to make a positive contribution to our association.

It has been my honor and privilege to serve as the president of the TBA. There are many people to whom I owe a huge amount of thanks: Sarah Neil Pilkinton for your love and understanding; my colleagues at Lewis Thomason for your support; Joycelyn Stevenson and each member of the amazing TBA staff; the Board of Governors; and every volunteer who made a contribution to the TBA this year. Thank you for this opportunity, your friendship and all of your hard work along the way. I will never forget it. Je me souviens.


Pannu’s Pairings

Côte de Beaune

The Côte de Beaune is located in the southern part of Burgundy’s Côte d’Or escarpment. The greatest white wines in Burgundy (and probably, the world) and some excellent red wines are grown on this stretch of land. The predominant grape varietals in this region are Chardonnay and Pinot Noir. In the August 2018 issue of this journal, I wrote about the northern part, the Côte de Nuits. Wines of the Côte de Beaune are also classified in descending quality as Grand Cru, Premier Cru, village wines, and regional wines. The best villages in this region from north to south are Pommard, Volnay, Meursault, Puligny-Montrachet and Chassagne-Montrachet.

Jason M. Pannu and Sarah Neil Pilkinton
at La Paulée de Meursault in 2018
at the Château de Meursault.

Pommard is known for its powerful and structured reds while Volnay, only a few meters away, is known for its more elegant and floral reds. There is probably no better demonstration of the concept of terroir than comparing Pommard to Volnay. Meursault, Puligny-Montrachet and Chassagne-Montrachet produce full-bodied and age-worthy dry white wine. Fine white Burgundy will be dominated by oaky characteristics in its youth. However, with just two to three years of aging, the quality of the fruit will start to emerge and get even better with time. A village appellation will reach its peak between four and six years old, Premier Cru between six and 10 years, and Grand Cru needs at least a decade. Some of my favorite producers in the Côte de Beaune include Domaine Chavy-Chouet, Domaine Yvon Clerget, Domaine Michel Lafarge and Domaine Jean-Marc Roulot.

Pairings: Meursault pairs well with white-fleshed fish, lobster, shrimp, and poultry with cream sauce. Roquefort and blue cheese also pair well with Meursault.  Volnay is quite versatile and will pair well with risotto, creamy pasta, roast pork and grilled lamb. Camembert and Brie are good cheese pairings for Volnay. Pommard is an excellent pairing for grilled steak and braised beef. Bonne dégustation!

JASON M. PANNU is a shareholder in the Nashville office of Lewis Thomason. You can reach him at JPannu@LewisThomason.com. Follow Jason on Twitter @jasonpannu and
Instagram @jason.drinks.wine.

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