This is what a big Meursault should taste like.
A wooded indulgence. The modern version of white Burgundy, with the pleasure of a very ripe fruit balancing with the minerality of the terroir.
But what tender sensuality, for those who like the style of Frederic Magnien, this is a masterly Meursault.
Quality fish with firm flesh from the sea or freshwater (sole, sea bass, John Dory, cod, salmon, char, trout), white meat (poultry, veal sweetbreads), cheeses with character, refinement and power, hard cheeses
6º - 8ºC