Corton-Charlemagne Grand Cru

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In the glass

Aroma: citrus, hazelnut, white flower, mineral

Palate: lemon, brioche, chalk, saline

Maison Louis Latour (founded 1797) farms around 9 hectares of Corton-Charlemagne: citrus, hazelnut and a long saline core.

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.More wines for fish →
• 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.More wines for chicken and white meat →
• Aged Comte Nutty alpine cheese amplifies a mature Chardonnay's hazelnut and brown-butter notes.More wines for aged hard cheese →

With cheese

Brillat-Savarin Our pick A triple cream with a pronounced lactic taste and flavours of cream and fresh butter. A Côte de Beaune grand cru white, full-bodied and oak-aged with high acidity and a long finish, carries that fat without going flat.

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

Latour is the largest holder of Corton-Charlemagne vines, and the wine is its long-standing flagship.

1. 1797Maison Louis Latour founded

Facts

Producer

Maison Louis Latour · visiting guide

Grapes

Chardonnay (100%)

Classification

Grand Cru (Aloxe-Corton, AOC)

Oak

Around 9 to 12 months in French oak, part new

ABV

13.5%

Price

EUR 120 to 280 at retail

Drinking window

8-25 from vintage

First vintage

1797

Frequently asked about Corton-Charlemagne Grand Cru

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