Definition: Mâcon AOC

Mâcon followed by the name of the commune of origin, for example: Pinot-Chardonnay-Mâcon. Mâconnais region. Production area located about twenty kilometres south-west of Chalon-sur-Saône, more precisely within the boundaries of 43 municipalities making up the district of Mâcon, as well as the municipalities of Boyer, Bresse-sur-Grosne, Champagny-sous-Uxelles, Champlieu, Etrigny, Jugy, Laives, Mancey, Montceaux-Ragny, Nanton, Sennecey-le-Grand and Vers (located to the north-west near Tournus), all in the department of Saône-et-Loire and on the right bank of the Saône. Classified as an AOC in 1937. Area under production: just over 70 hectares for the production of Mâcon. Vinified as: white, rosé and red. White grape varieties: Chardonnay and Pinot Gris; Pinot Beurot for rosé and red wines; Gamay (80%) and Pinot for rosé and red wines. For the production of the latter, the incorporation of white grape varieties such as Aligoté, Chardonnay and Melon into the vineyards is still authorised, provided that they do not exceed 15%. White wine is only produced in the 43 communes that make up the district of Mâcon. Rosé wines can also be classified as Primeur wines. The Pinot-Chardonnay-Mâcon appellation is hardly ever used anymore. It can be kept for a few years for white and red wines, but rosé wines should be drunk young. Ideal serving temperature: between 11 and 13°C for white and rosé wines; between 13 and 14°C for red wines. Pairings: white wines with sea or river fish, Mâcon andouillette sausage, parsley ham; rosé with fine charcuterie or grilled meats, accompanied by raw vegetables or not; red with stuffed veal breast, Italian-style veal shank (osso bucco), shoulder of lamb stuffed with mushrooms or chilli con carne.