A wine grown in so many different villages obviously has a host of different ways of seducing the senses, yet these wines nevertheless share many common traits.
To the eye, they are richly coloured - crimson at first then, with age, shading towards dark ruby. To the nose they offer at first a basket of small red and black fruits (strawberry, cherry, blackcurrant, bilberry) later evolving into cooked prune, peppery notes, and notes of animal, underbrush, moss and mushroom. They are lively and structured in the mouth with a well-rounded and supple backbone. Tannins and fruit go hand in hand and the chewiness matches the power of the secondary aromas. This wine has volume and flesh- it is, in a word, vinous.
The Bourgognes rouges have an elegant and refined character as well as a light and fluid structure in the mouth. They therefore go with rather delicate dishes that are to some degree aromatic - vegetable salads, meat or poultry tarts, or simmered beef and vegetables (pot-au-feu). Moreover, their delicacy makes them a perfect choice for those who like red wine with fish. Their natural elegance predisposes them towards veal, cold tabouleh, or hard cheeses like Gouda.
Serving temperature: 12 to 14°C for young wines, 14 to 16°C for older wines.