Le Pernand-Vergelesses

Pernand-Vergelesses is a French appellation d’origine contrôlée wine from the Côte de Beaune in the Burgundy vineyards. This appellation has been recognized since 1970 and is classified among the communal appellations of the Côte de Beaune vineyards.

The appellation’s 158.52 hectares of vines are planted on marly, brown and yellowish soils at the top of the slopes. The mid-slopes tend to have calcareous, stony soils. On the lower slopes, clay-limestone soils dominate. The climate is temperate, with a slight continental tendency.

Tasting and ageing

Pernand-Vergelesses wines are 55% reds and 45% whites, and the grape varieties are unsurprisingly Pinot Noir and Chardonnay. A Burgundy classic.

For Pinot Noir, the color varies between dark ruby, dark garnet and purple. On the nose, the wines give off aromas of red berries, with some floral notes. With age, animal, leather and ripe fruit notes emerge. On the palate, solid tannins and a clean attack.

Chardonnay wines range in color from white gold to pale yellow. On the nose, aromas of white flowers and mineral notes emerge. Apple and citrus nuances are also present. With age, amber, honey and spices appear. The palate is dry and lively, giving a certain greediness to the wine.

Red wines are best served between 14 and 16 degrees, while white wines are best served between 10 and 12 degrees. In terms of ageing, you should allow 5 to 10 years maximum for both types of wine.

Food and wine pairing

Red wines are the perfect match for roast or braised veal in sauce, leg of lamb, game birds or grilled pork.

White wines go very well with sushi, freshwater fish in sauce, scampi or cheese (goat’s cheese or pressed cheese).