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Red Wines A.O.C. Côte Chalonnaise

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The red wines A.O.C. Côte Chalonnaise are produced in the Côte Chalonnaise wine region, located in the Burgundy region of France. This designation of origin is known for its elegant and accessible red wines.


What red grape varieties are there in the A.O.C. Côte Chalonnaise?

In the Appellation d'Origine Contrôlée Côte Chalonnaise, several red grape varieties are grown. The main varieties used in the production of red wines in the Côte Chalonnaise are Pinot Noir and Gamay. Pinot Noir is the most prominent variety and is characterized by its elegance, subtlety, and ability to convey the terroir. Red Pinot Noir wines from the Côte Chalonnaise typically exhibit aromas and flavors of red fruits such as cherries and raspberries, along with earthy and spicy notes. On the other hand, the Gamay is also cultivated in this region, and is used to produce lighter and fruitier red wines, with notes of red fruits and soft tannins. These varieties bring diversity and character to the red wines of the Côte Chalonnaise, allowing for a wide range of styles that reflect the uniqueness of the region and its terroirs.

  • How are A.O.C. Côte Chalonnaise?

    The red wines A.O.C. Côte Chalonnaise are made following a process like that of other red wines from the Burgundy region. The grapes are harvested by hand when they have reached optimum ripeness. The manual harvest allows a careful selection of the grapes and guarantees their quality. The bunches of grapes are destemmed to separate the grapes from the stems. The grapes are then gently squeezed to release the juice and grape components. The resulting must, which contains the juice and the skins of the grapes, is placed in fermentation tanks. Fermentation can be carried out with natural yeasts or selected yeasts. During this process, the sugar present in the must is converted into alcohol, and flavors, color and tannins are extracted from the skins of the grapes. After fermentation, the must and the skins of the grapes are kept in contact for a period of additional maceration. This allows for greater extraction of color, tannins, and aromatic compounds from the skins, which contributes to the structure and character of the wine. The red wines A.O.C. Côte Chalonnaise often undergo a period of aging in oak barrels. The length and type of barrel can vary according to the preferences of the producer. During aging, the wine develops more complex flavors and the tannins soften.

    Finally, the wine is bottled and can continue to mature in the bottle before being marketed. It is worth mentioning that each producer may have variations in the production process and that the wines of the A.O.C. Côte Chalonnaise can present certain specific characteristics depending on the terroir and the winemaking practices used by each winery.

  • Which dishes pair well with the red wines of A.O.C. Côte Chalonnaise?

    The red wines of A.O.C. Côte Chalonnaise are versatile and harmonious companions to a wide range of dishes. Their elegant and balanced character makes them ideal to accompany white meats such as roast chicken, turkey, or quail. They also complement very well with pork dishes, from ribs to pork loin. It’s refreshing acidity and soft tannins make it the perfect pairing with salmon and other oily fish dishes. In addition, the red wines of A.O.C. Côte Chalonnaise go well with pasta dishes with tomato sauces, soft cheeses, and cold cuts. Their versatility and approachable character make them a fantastic choice for an everyday meal or a special occasion.

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