Corton-Charlemagne Grand Cru

In the glass

Aroma: gunflint, citrus, hazelnut, white flower

Palate: lemon, brioche, flint, saline

A cult grand cru white: flinty and reductive, with citrus, hazelnut, gunflint and a saline, endless finish.

What it pairs with

• Roast turbot in beurre blanc
  A rich grand-cru white carries the firm white fish and its buttery sauce without being overwhelmed.
• Poulet de Bresse a la creme
  The prized Bresse chicken in cream sauce mirrors a barrel-aged Meursault's weight and nut-and-butter palate.
• Aged Comte
  Nutty alpine cheese amplifies a mature Chardonnay's hazelnut and brown-butter notes.

How to serve Corton-Charlemagne Grand Cru

Allow 35 minutes from open to pour.

1. Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
2. Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
4. Pair with. Roast turbot in beurre blanc, Poulet de Bresse a la creme, Aged Comte. Match the wine's structure to the dish's fat and salt.

History

Coche-Dury's tiny Corton-Charlemagne is among the most collected white Burgundies in the world.

1. 1940: Domaine established
2. 1973: Corton-Charlemagne entered the range

Facts

Producer

Domaine Coche-Dury · visiting guide

Grapes

Chardonnay (100%)

Classification

Grand Cru (Aloxe-Corton, AOC)

Oak

Around 18 to 22 months in French oak, part new; reductive

ABV

13.5%

Price

EUR 3000 to 7000 at retail

Drinking window

10-30 from vintage

First vintage

1973

Frequently asked about Corton-Charlemagne Grand Cru

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