Written on 12/04/2021
A small village among the big ones
It's no longer a secret. Burgundy is an extraordinary territory for wine. And for good reason: the vineyards are highly complex and fragmented, enabling the region to offer a truly diverse range of wines.
Among the 84 appellations contrôlées in this wine-growing region are wines from the Côte Chalonnaise and the Mâconnais, both of which are reasonably priced. A godsend for wine lovers who want to learn a little more about French wines.
But the region also offers grands crus from the Côte de Beaune and Côte de Nuits, prized not only by the French, but by wine-lovers the world over. This excellence has earned them prices that are sometimes much higher.
Prices that fluctuate so often due to scarcity. And with good reason: Burgundy's climate is a Unesco World Heritage Site, which allows us to produce exceptional wines. But unfortunately, this climate can be subject to severe weather conditions such as hail or frost, which can have a considerable impact on production.
And today we're going to take a look at Vougeot. Situated between Chambolle-Musigny and the famous Clos de Vougeot, this wine has had a bit of a hard time making a name for itself because of the Grand Crus around it.
Produced in red and white wines, the vineyards are divided between pinot noir and chardonnay. These wines are easily recognizable, even to the eye. The reds have a deep, luminous color, tending towards violet or purple. In terms of aroma, fruit is always present, especially red and black fruits such as raspberry, morello cherry and blackcurrant.
It's important to know that Vougeot has a considerable capacity for ageing. After 25 - 30 years, this wine is rediscovered with aromas of undergrowth, dead leaves and truffles.
Like the wines of the region, Vougeot is delicate. It has a great deal of finesse and elegance, a kind of controlled power and sometimes even a rustic density. That's why sommeliers recommend tasting it with tasty dishes like poultry or lamb. But also with spicier dishes such as couscous or Asian cuisine.
As for the whites, their color is equally distinctive, leaning towards white gold or gray. The taste is very distinctive, as it is extremely mineral, coming from the stony, chalky soil of Vougeot. On the palate, there are notes of apple and citrus, while on older wines, spices take over.
A white wine of great finesse and opulence, it is a magnificent match for shellfish or baked fish. Vougeot also goes very well with cheese. Serve at between 12 and 13 degrees Celsius.
