The Bourgogne winegrowing region and its appellations
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Bourgogne Côtes d'Auxerre

Coulour

Reds and rosés - Pinot Noir.
Whites - Chardonnay.

Wine Characteristics

Red: intense ruby hue. Aromas include notes of cherry, raspberry and black fruits from the older vines, and the whole is underlined by a subtle minerality.
This complex bouquet is matched in the mouth with wild cherry, wild strawberry, and a touch of liquorice. Supple and silky, full and well-rounded - a most agreeable wine.

White: gleaming and golden, sometimes with greenish highlights. The attack reveals aromas of almond, hazelnut and white flowers. A likeable wine which rapidly gains in power and elegant minerality. As it evolves it develops nuances of dried fruits and underbrush along with real aromatic richness.

Wine Steward’s Tip

Red: this pleasant, perfumed wine has more velvet than structure and would make a perfect accompaniment to chicken in red wine sauce, duck, or (why not?) rabbit. Its aromatic richness likewise pairs nicely with calf’s liver, blancing the unctuosity of the meat with the winning vivacity of the wine.
Serving temperature: 14 to 15°C.

White: its attractive minerality and open approach demand delicate dishes with moist texture, such as fish pies. You might equally well serve it with veal dumplings, fine fish, or roasted eggplant.

Serving temperature: 11 to 12°C.f whipped lemon cream. In terms of cheeses, try it with cream cheese with herbs, or other light, creamy cheeses.

Situation

The Auxerre vineyards (pronounced “Ausserre”), lying on either side of the river Yonne, boast ancient lineage, thanks to the abbey of Saint-Germain and a proximity to Paris.

Today they are very much alive. In 1993, wines from the communes of Auxerre, Vaux, Champs-sur-Yonne, Augy, Quenne, Saint-Brisle- Vineux and Vincelottes were granted the right to add a local identifier to the appellation Régionale Bourgogne.

In any case, these vineyards continue to have their own distinct personality.

Terroirs

These vineyards form part of Bourgogne’s “golden gate”, lying as they do on Jurassic limestones (Kimmeridgian and Portlandian).

Appellations Régionales, explained by Jean-Pierre Renard

Food and wine pairing

Bourgogne appellations

  • Category

    Regionale Appellation ; Dénomination Géographique Complémentaire

  • Wine-producing region

    VIGNOBLES DE CHABLIS ET DU GRAND AUXERROIS

  • Information

    Appellation Régionale of the Auxerrois region (Yonne).
    The name CÔTES D’AUXERRE can only be added to the word BOURGOGNE for red, white and rosé wines produced within the defined area of the appellation.
    Producing communes: Augy, Saint-Bris-le-Vineux, Auxerre, Vaux, Quenne, Vincelottes, Champs-sur-Yonne.
    On the label, the words CÔTES D’AUXERRE must follow the name BOURGOGNE.
     

  • Production surface area

    Area under production*:
    1 hectare (ha) = 10,000 m² = 24 ouvrées.
    Reds and rosés: 127.03 ha.
    Whites: 113.95 ha.

    *In 2018

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