Definition: Mâcon-supérieur AOC

Mâconnais region. Production area located about twenty kilometres south-west of Chalon-sur-Saône, more precisely within the boundaries of 43 municipalities constituting 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 Saône-et-Loire department and on the right bank of the Saône. Classified as a regional AOC in 1937. Area under production: nearly 880 hectares. Produced in: white, rosé and red. White grape varieties: Chardonnay (80%) and Pinot Gris; Pinot Beurot for rosé and red wines; Gamay (80%) and Pinot Noir for rosé and red wines. For the production of red wines, 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 qualify as primeur wines. They can be kept for several 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 go well with pauchouse bourguignonne (a Burgundy-style vegetable dish), escargots, frogs' legs or goat's cheese; rosé wines pair well with fine charcuterie, with or without raw vegetables; red wines go well with andouille aux haricots (a sausage dish with beans), petit salé aux lentilles (a pork dish with lentils), or with Reblochon, Abondance or Tomme cheeses.