Vougeot

In the shadow of a Grand Cru, the emblematic Clos de Vougeot, the Vougeot appellation deserves to be better known. This AOC Village, which boasts four Premiers Crus (80% of surface area) is closely related to its illustrious neighbour, as well as to the fine red wines of Côte de Nuits. With a deep, bright hue and dark purple colour, Vougeot wines develop aromas of violets and berries (morello cherry, blackcurrant). When more mature, they move towards fragrances of undergrowth, dead leaves and truffles, with musky notes. In the mouth, they are solidly built, but with delicate tannins, while their aftertaste often has a hint of liquorice.
These fine wines of the Côte de Nuits require tasty dishes and soft, succulent meats: poultry, roast lamb, feathered game. Spicy food, such as couscous or glazed chicken, will make an excellent match for its aromatic complexity. As for cheese, washed-crust cream cheeses of medium intensity, such as Reblochon or Vacherin, are a perfect accompaniment.
More surprisingly, a quarter of the appellation is also composed of white wines (made from Chardonnay). These offer a bouquet of hawthorn, acacia, and occasionally of mango, with frequent mineral nuance. In older wines, the aromatic range extends from amber to gingerbread, from quince to fig. They combine well with shellfish such as lobster or crayfish, fish baked in the oven or in a cream sauce, as well as with fine poultry or veal sweetbreads.
Some 80,000 bottles of Vougeot and Vougeot Premier Cru are produced each year, on a surface area of 17 hectares.
Around 90 operators share this production, and 70% of the appellation is marketed directly by the wine producers.