Meursault is a creamy Chardonnay from Meursault in Burgundy.
Citrus. Green Apple. Pear. Honey. White Fruit. Mineral.
Yellow Apple. Peach. Apricot. Pineapple. Melon. Yellow Fruit. Mineral.
Wood. Butter. Vanilla. Toast. Nuts. Hazelnut.
Lobster or Salmon with Drawn Butter. Salmon Tartare.
Pasta or Chicken in Creamy Sauce. Pork. Fois Gras.
Fish cakes. Trout with Almonds. Grilled Shellfish.
Fish or White Meat Crusted with Nuts and Almonds.
Unoaked Chardonnay pairs best with creamy cheeses:
Brie. Camembert. Chèvre.
Oaked Chardonnay pairs best with aged, salty, or nutty cheeses:
Cheddar. Comté. Gruyère. Manchego. Parmigiano. Pecorino.
Why not a blue cheese?
Unoaked 8-10°C (46-50°F)
Oaked 10-12°C (50-54°F)
The name Meursault means "Mouse's Jump" because, in the past, the plots producing red wine would not have been separated from those producing white by more than a mouse’s jump.
In France you often don`t find the name Chardonnay on the label of the bottle, but only the name of the region e.g. Chablis, Meursault. You are supposed to know that wines from that region are made with Chardonnay grapes!
The reason why Burgundy is the most famous Chardonnay region is geology!
The area is a Jurassic tidal pool, a prehistoric sea. Many say that if you find seashells in the soil, you find them also in the wine. Taste it and find the oceanic salinity!