A.O.C./A.O.P.
The regional Coteaux Bourguignons appellation covers more than 300 communes across four Burgundy departments, Yonne, Côte-d'Or, Saône-et-Loire and Rhône, stretching roughly 250 kilometres from north to south, from the outskirts of Auxerre to the edge of Beaujolais. It succeeds the older appellations Bourgogne grand ordinaire and Bourgogne ordinaire. The vines occupy well-exposed hillsides, foothills and certain cool plateaus, at altitudes between 150 and 400 metres, chosen for their drainage and their capacity to warm the soil. In the north, the soils rest on Jurassic marls and limestones; further south, Jurassic limestone and marl also dominate, with locally acidic soils on granite bedrock in Saône-et-Loire. The cool oceanic climate averages close to 11 degrees Celsius annually, with continental influences in the east and southern influences further south. White wines are made from aligoté, chardonnay, melon and pinot blanc; reds and rosés rely mainly on gamay and pinot noir.
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The appellation produces still white, red and rosé wines. Reds and rosés, made mainly from gamay blended with pinot noir, stand out for their very fruity character and a fine tannic structure that gives them real elegance. The whites, made from aligoté and chardonnay, are typically floral and fresh. A short ageing period preserves these aromatic qualities: these are wines meant to be drunk young rather than cellared. The red pairs readily with poultry, rabbit, pasta and rice in tomato sauce or steamed vegetables, and its rounded tannins even allow it to accompany certain fish dishes. The rosé suits steamed or stuffed vegetables. The white is enjoyed with pan-fried or poached fish and pressed cheeses such as comté.
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