Definition: Chambertin AOC

Burgundy region of the Côte de Nuits. Production area located roughly halfway between Dijon and Nuits-Saint-Georges, more precisely within plots in the commune of Gevrey-Chambertin in the Côte d'Or department. Classified as an AOC Grand Cru in 1937. Area under production: just over 14 hectares. Only red wine is produced. Grey grape varieties: Pinot Beurot, black grape varieties: Pinot and Pinot Liébault. The incorporation of white and grey grape varieties such as Chardonnay and Pinot into the vineyards is permitted, provided that they do not exceed 15%. It can be kept for a very long time, from 10 to 20 years, or even longer depending on the vintage. Ideal serving temperature: between 12 and 14°C for a young wine, between 15 and 16°C for a slightly older wine. Enjoy with saddle of venison, hare stew, roast wild boar fillet, coq au Chambertin, beef stew, or with a strong cheese.