Written on 24/05/2021
Our tour of the Côte de Beaune continues in Ladoix-Serrigny!
Once you leave the Côte de Nuits and enter the lovely Côte de Beaune region, you'll come across numerous villages. We come across the Corton mountain, which forms a belvedere and offers a bird's-eye view of Ladoix-Serrigny. Here, the vines are divided between Ladoix and Ladoix Premier Cru.
On the upper slopes, marl and clay soils produce great white wines. At mid-slope, the soils are more chalky and stony, conducive to the production of powerful, full-bodied red wines. As we descend a little further, the limestone and clay soils give rise to fruitier, softer red wines.
Red wines are very deep red. The color is often reminiscent of blackcurrant and garnet, with occasional shades of black and dark purple. These notes can also be found on the nose, as the bouquet is very fruity, with raspberry and candied cherry. At times, there are also vegetal notes such as elderberry, spices such as clove, and aromas of coffee and cocoa.
On the palate, ladoix is rather tender, with a very velvety roundness, good structure and just the right amount of tannin.
Ladoix whites have a color oscillating between gold and light straw. The nose is quite surprising, dominated by acacia with a hint of butter. There are also fruitier notes of plum, fig, quince, apple and spicy pear.
It's a rather firm wine, quite lively but with a lot of restraint. There's a perfect balance between fatness and freshness. The older it gets, the more mellow it becomes.
When it comes to food pairing, reds are perfect with cured hams such as Parma, or rabbit and beef. Its full-bodied mouthfeel will perfectly enhance spicy meats such as curried poultry or marinated vegetables. For cheeses, bet with your eyes closed on a vacherin or a reblochon. All at a serving temperature of between 15 and 16 degrees.
White wines are ideal for more iodized nuances, such as shellfish or seafood au gratin, as well as the fish and shrimp of Asian cuisine. For cheese, opt for a blue, goat or Gruyère. Ladoix should be served at between 11 and 12 degrees Celsius.
