A.O.C./A.O.P.
AC Bourgogne is the umbrella name given to appellation wines throughout Burgundy. Pinot noir is the only permitted varietal for the regional appellation though in Yonne, two old traditional varieties – Cesar and Tressot – which have become virtually obsolete, can also be used.
Grape varieties: Vins rouges : pinot noir, pinot gris, pinot liébault Vins blancs secs : Chardonnay, Pinot blanc
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the range of wine styles is extremely diversified due to the possibilities afforded by blending wines from very different growing environments or ‘terroirs’. As a rule, the red wines display a moderately intense hue with crimson tints. Down the years, the colour turns ruby then orangy-red. Predominant aromas are cherry, raspberry and occasionally floral notes. As the wines age, humus, venison, truffle, stewed fruit and mild spices enter the scene. The wine structure is supple, with moderate tannins and occasionally quite distinct acidity. Early-drinking is rewarded and pairings include white meat, vol-au-vents, ham, kidneys, lamb…The whites display the tell-tale aromas of Chardonnay : white flowers, almonds and fresh hazelnuts, lemon, occasionally augmented by woody notes. The balance between fat and freshness is one of their strong points. Try with chicken, oven-cooked fish, scallops… Some villages in Yonne are entitled to add their name to the Bourgogne appellation. Although this relatively new classification rewards growers geared to making quality wines, actual output remains quite low.
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