Ah, Meursault. Just say the name and it rolls off the tongue like silk. Made from chardonnay in the Burgundy region of France, these elegant and full-bodied wines are considered to be among the best whites in the world.

And though I've never been much of a fan of some New World chards, I have always had a soft spot for Meursault.

So you can imagine my excitement when the Swirl Girls received a bottle of the 2007 Louis Jadot Meursault ($50 online) to review. What a treat!

Maison Louis Jadot is a négociant house that owns vineyards in many regions of Burgundy. Their appellation Meursault wine is a blend of grapes from multiple vineyards around the village of Meursault.

This wine is a lemon and gold color in the glass with a nose of bright apple, pear, pineapple and banana with hints of vanilla and hazelnut.

On the palate, the wine has fresh fruit flavors blended with warm vanilla and caramel, a medium/full body and long finish.

The mouthfeel is round and smooth, like wrapping yourself in white cashmere while eating a banana split piled high with whipped cream and chopped nuts.

On first taste, the wine was a bit fresher and less warm and nutty than other wines I've tried from this region, but as it warmed slightly and opened, it started to fall in line with what I expected.

Though certainly not the best wine I've tried from this appellation, it does give a sense of place.

To pair with the wine, I made a warm asparagus and Gruyère cheese tart. The weight and creaminess of the tart worked well with the mouthfeel of this wine.

It was not one of those heavenly pairings where I heard the angels singing, but it was a nice match and the tart was delicious.

Here's the recipe to try at home: Asparagus Tart Makes 1 tart to serve 6 people 1 medium leek (white and pale green parts only), quartered lengthwise, then cut crosswise into 1/3-inch pieces. 14 ounces asparagus, each spear trimmed 3 inches long 1 tablespoon unsalted butter 2/3 cup half and half 2 eggs 1 cup Gruyère cheese, shredded 1 tablespoon chopped fresh tarragon 1/2 teaspoon salt Black pepper, as needed 1 ready-made pie crust in tin, room temperature Preheat oven to 375°. Wash the leek in a bowl of cold water. Once clean, remove from water and pat dry. Cook asparagus in a large pot of boiling salted water until just tender, about 4 minutes. Transfer immediately to a bowl of ice water to stop the cooking, then strain and pat dry. Reserve asparagus tips and cut stalks into three-inch pieces, sliced crosswise. Melt butter in a sauté pan over medium-low heat. Add the leek to the pan and cook with a pinch of salt, stirring until softened and translucent. Add sliced asparagus stalks and cook 1-2 minutes. Mix half and half, eggs, cheese, tarragon and salt in a bowl. Season with black pepper. Arrange sliced asparagus and leeks in the pie crust. Pour custard over. Arrange the reserved asparagus tips on top, half in the custard mix. Bake tart until the custard is golden and just set but still slightly wobbly in center, about 50 minutes. Cool on baking sheet on a rack until set, about 30 minutes. Serve warm or at room temperature, cut into wedges. Recipe adapted from multiple recipes found on Epicurious.com. Original recipes from Bon Appétit, April 1994, and Gourmet, March 2005.Join us at the Legacy event

How about some good wine, good food, good music and a nice night out? If that sounds like a plan, join the Swirl Girls as we appear again at the Legacy Place Food & Wine Experience event on April 26.

This is the fourth year for this event, and it benefits the American Lung Association, so you'll be full of good food and wine and help a good cause, too.

Come and try dishes from Anthony's Coal Fired Pizza, Bonefish Grill, Café Chardonnay, Figs by Todd English, Mondo's, Prosecco Café, Russell's Blue Water Grill, Talay Thai and more. The wine is being supplied by Total Wine, so you'll be drinking quality vino.

The doors open at 6:30 p.m. for VIP ticketholders, and at 7 p.m. for everyone else.

Tickets are $50 for regular admission, $75 for VIP (VIP admission includes valet parking).

There will be music, wine, food and Earthy, Dry and Bold pouring some nice wines. Please come and join us. For more info, call (561) 659-7644.

Here's what we are pouring: 2010 Salmon Sancerre Vielles Vignes, 2009 Philip LeHardi Premier Cru Pinot Noir, 2009 Daglia Canyon Cabernet Rutherford and 2007 I Greppi Greppicante Bolgheri.