Burgundy - Cote de Beaune

Overview

Cote de Beaune is the southern half of the Cote d’Or, thus located directly south of Cote de Nuits and stretching from the city of Beaune in the north to the town of Santenay in the south. This part of Burgundy is particularly famous for producing some of the greatest and most age worthy white wines in the world and also some very fine red wines.

The principal village appellations from north to south on the Cote de Beaune are Corton, Corton-Charlemagne, Beaune, Pommard, Volnay, Meursault, Puligny-Montrachet and Chassagne-Montrachet.

Classification

The Premier and Grand Cru vineyards are generally located on the mid slope, where the incline becomes a touch more pronounced (compared to the village vineyards further down slope) and soils have less clay and becomes stonier and poorer. Premier and Grand Cru vineyards are mainly at elevations of 250-300 metres above sea level, although one of the main differences between the Cote de Nuits and the Cote de Beaune, is that in the Cote de Beaune, vines are planted higher up the hillside, with the odd Premier Cru vineyard sometimes reaching 400 metres.

Food Pairing

In terms of food pairings, red Burgundy tends to go really well with simply cooked meats, especially without too much sauce or heavy charring. Game like pheasant, grouse and duck breast are favourites – for example roasted duck or goose with cranberry sauce for the festive season, or duck confit with caramelized orange. Rack of lamb also works well, as does venison, especially with the more structured styles, from Gevrey and Vosne for example. Mushrooms, both as accessories but also in risotto and pasta, goes well with red Burgundy’s earthiness, and meaty fish, like monkfish and cod, works well especially when accessorized by for example girolles and red wine-based sauces. Mild cheeses, such as hard cow’s and sheep’s milk, young brie, and goats cheese also works well.

In terms of food pairings for white Burgundy, white fish and shellfish tends to work really well, especially, but not limited to, when served with classic mayonnaise based sauces or sauce hollandaise. In general, rich buttery dishes, namely white fish, and chicken, but also meaty shellfish like lobster and scallops, tends to go extremely with this butter scented and smoothly textured wines. Creamy soups, like potato and cauliflower, and creamy risottos or pasta dishes also tend to be great accompaniments, as are mild and creamy cheeses, like goats’ cheese, young brie, and a young Langres.

Sub Regions

There are 8 sub regions in the Cote de Beaune. Just click on any of the links below to find wines from Cote de Beaune from the following appellations/sub regions:

• Beaune
• Chassagne Montrachet
• Corton Charlemagne
• Corton Rouge
• Meursault
• Pommard
• Puligny Montrachet
  
• Volnay