Last time we talked about Mâcon-Verzé and Santenay. Let’s continue our exploration of Bourgogne wines, and discover Pernand-Vergelesses and Beaune.
Village Appellation of the Côte de Beaune region (Côte-d’Or).
This appellation includes 8 Premiers Crus Climats. Producing commune: Pernand-Vergelesses.
The village of Pernand-Vergelesses also produces 3 Grands Crus: CORTON, CORTON-CHARLEMAGNE and CHARLEMAGNE
Reds – Pinot Noir.
Whites – Chardonnay.
Red: fleshy and solid, this is a very seductive wine. With its virile but superbly melted tannins its natural preference is for relatively forceful meats like veal, roasted, braised or in sauce, leg of lamb, feathered game, or grilled pork. Roast beef would also yield to its charms. From the cheese board: Mont d’Or, Vacherin, Tomme de Savoie, Reblochon.
Serving tempeature: 15 to 16°C.
White: light, lively, and engaging, this is the first choice for sushi, which it would enliven while respecting its double texture – crunchy and mellow. The same goes for fresh-water fish in white sauce, and for pasta or a seafood risotto, to any of which its vivacity will lend depth and contrast. It also chimes well with cheeses of the Gruyère type, as with blue and goat cheeses.
Serving temperature: 10 to 12°C.