Winery Pierre Yves MassonCorton-Vergennes
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Food and wine pairings with Corton-Vergennes
Pairings that work perfectly with Corton-Vergennes
Original food and wine pairings with Corton-Vergennes
The Corton-Vergennes of Winery Pierre Yves Masson matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of spaghetti with homemade pesto, papillotes of mackerel or seafood pie.
Details and technical informations about Winery Pierre Yves Masson's Corton-Vergennes.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Winery Pierre Yves Masson
The Winery Pierre Yves Masson is one of of the world's greatest estates. It offers 18 wines for sale in the of Corton Grand Cru 'Les Vergennes' to come and discover on site or to buy online.
The wine region of Corton Grand Cru 'Les Vergennes'
Grand Cru climat at Ladoix-Serrigny on the Corton hill, east-southeast mid-slope exposure. Mainly Pinot Noir producing dense, structured reds; also Chardonnay (Clos des Vergennes) with a flint-mineral profile. Younger Oxfordian Jurassic subsoil (145 Ma), stony red soils from brown limestone and potassium-rich marls — perfect drainage, slow ripening. Keep 15–25 years; hallmark balance of power and elegance.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
