Most of the Pernand-Vergelesses vineyards face east or south, with a few facing north-east. Their altitudes range between 250-300 metres. On the lower slopes are clayey-limestone soils mixed with “chaillots” (flinty residues from silcaceous limestones). These soils are easily worked and are rich in potassium and phosphoric acid. Mid-slope, the pebbly limestone soils suit the Pinot Noir, and at the top, the brown or yellowish marly soil hosts the Chardonnay.
Red Pernand-Vergelesses is an intense ruby colour with bluish highlights, or an intense crimson. In the early stages of its evolution the nose is of strawberry, raspberry, and violet. When older, it evolves into underbrush and spices. The palate is unaggressive but muscular with well-melted tannins. Meaty and robust, its fleshy constitution has all the harmony one could wish for. White Pernand-Vergelesses is white gold or pale yellow, turning darker gold with age. It boasts aromas of white flowers, (may, acacia) at first; later, notes of amber, honey and spices. On the palate it is mineral, harmonious and easy to like.
Fleshy and solid, red Pernand-Vergelesses is a very seductive wine. With its virile but superbly melting tannins its natural preference is for relatively forceful meats like veal, roasted, braised or in sauce, leg of lamb, feathered game, or grilled pork. Roast beef would also yield to its charms. From the cheese board: Mont d’Or, Vacherin, Tomme de Savoie, Reblochon, Cîteaux. Light, lively, and engaging, white Pernand-Vergelesses is the first choice for sushi, which it would enliven while respecting its double texture - crunchy and mellow. The same goes for freshwater fish in white sauces, and for pasta or a seafood risotto, to any of which its vivacity will lend depth and contrast. It also chimes well with cheeses of the Gruyère type, as it does with blue and goat cheeses.
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