Gourmet AOC agricultural appellations

Southern Burgundy's wine reputation encompasses over 30 AOC labels!

Primary producing department of Burgundy wines, Saône-&-Loire forms the junction of two famous vineyards: Beaujolais at the southern end and Burgundy to the north, as an extension of the Côtes de Beaune, then transitioning to the Côte Chalonnaise and Mâconnais.

 

In the northern part of the department, the Maranges vineyard produces Maranges and Côtes de Beaune appellations of powerful, well-built reds and balanced fragrant whites.

 

The Côte Chalonnaise outputs AOC-labelled wines with subtle shades and distinct traits. The finesse and smoothness of Burgundy's Côte Chalonnaise selection: typicity of Mercurey, discretion of Givry, elegance of Rully, nuance of Montagny, softness of Bouzeron, and lightness and vivacity of local Crémant sparkling wines.

 

Through the fragrances of its plants and aromas of its nature, Mâconnais wines express the region's decidedly southern temperament. Mâcon reds offer a rich, fresh and tasty bouquet with a fleshy and full-bodied complement. The Mâcon Villages appellations present a golden sheen with botanical and fruity aromas, Pouilly-Fuissé deep and flavourful, Pouilly-Loché well-rounded and refreshing, Pouilly-Vinzelles perfumed with notes of honey, acacia and peony, Saint-Véran encompassing the entire Mâconnais composition, and Viré-Clessé characterised by floral tones and almond flavours.

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www.vins-bourgogne.fr

 

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Beaujolais wines

Did you know? Four of the Beaujolais' ten famous named vintages are grown in the southern part of Saône-&-Loire: Moulin à Vent, Chénas, Saint-Amour, and Juliénas.

• Wines to be tasted with moderation along the department's wine roads, in the cooperative wineries and tasting cellars, and during Beaujolais vintage celebrations.
  www.beaujolais.com
  www.fetesdescrus-beaujolais.com
  
  

   

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Local produce showcased by its AOC award winners!

The queen: Bresse poultry

The queen : Bresse Poultry, the only poultry in the world to be awarded an AOC appellation. Under this label are four premier products: Bresse chicken, poularde hen, capon and turkey.

Navigating through the Bresse country, these fowl frolic outdoors amidst grasslands as regal as the birds' lofty status.

Did you know?

The true Bresse poultry is recognised by its white plumage, blue legs, red comb, a ring around the left thigh and tri-coloured stamp affixed to its neck featuring the breeder's name.

How best to enjoy its taste?

Roasted: Avoid pricking the skin, pour braising juices over the bird every 15 minutes. Plan on 45 minutes of cooking time per kg - Temperature setting: 200°C. At the end of roasting, wait 15 minutes prior to cutting and preparation.

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www.pouletdebresse.fr

 

The king: Beef from the Charolles region. 

Saône-&-Loire is the cradle of the Charolais beef breed. Charolais cows graze in complete serenity amidst lush Charolais-Brionnais pastureland. Easily spotted by their white coat, handsome profile and plump bottom, the Charolais bovines are coveted by breeders the world over.

A jaunt on Wednesday to the St-Christophe-en-Brionnais beef cattle market will provide you with a glimpse of these magnificent specimens.

And remember to stop in at the Maison du Charolais Tourist Centre for a museum exhibit devoted to the breed.

Did you know?

Its meat, bright red in colour with perfect marbling, marries tenderness, succulence, delicacy and savour.

How best to enjoy its taste?

Roasted meats need to be removed from the heat towards the end of their cooking to allow braising juices to be more evenly spread and the meat to express an optimal level of tenderness (allow it to rest covered in the dish for 10 to 15 min). Avoid pricking the meat during cooking to ensure its juices do not escape.

 

www.boeufdecharolles.fr

 

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Top billing on the platter: AOC-certified farm-fresh goat cheeses

Mâconnais goat cheese

Made with raw or farm-fresh milk, this small cheese comes in a tapered shape with its light-coloured texture and slightly salty taste, offering a whole range of gustatory sensations, depending on its state of maturation.

How best to enjoy its taste?

This cheese, created to enjoy a break in the vineyards, is eaten with great pleasure outside of meal menus: at snack time, accompanying cocktails. As a suitable pairing, Mâconnais wines will naturally be preferred, whether it's a Chardonnay white or Mâcon red.

 

www.sl.chambagri.fr

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Charolais goat cheese

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An opulent cheese. Its distinctly tall and slightly curved shape, like a keg, soft texture and sweet perfume all make this goat cheese a real taste treat on its own. Given its tall stature, the Charolais is obviously ideal for ageing.

How best to enjoy its taste?

Delicious and opulent, the Charolais goat cheese will proudly adorn your cheese platter! Be daring and enjoy this delicacy with a square of dark chocolate, honey or jam. It will be perfectly matched with a glass of white Montagny.

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www.aoc-charolais.pagesperso-orange.fr

 

 

 

 

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Latest in the line of AOC winners: Bresse butter and cream.

Churned butter, thick and semi-thick cream made in the Bresse region were bestowed with the AOC distinction. Flavourful, tasty, rich and tender characterise the savours of this region.

How best to enjoy its taste?

Don't forget to remove Bresse butter from the refrigerator a few moments before spreading. Used plain on a soft cheese course or with berries, the Bresse cream proves to be a powerful flavour enhancer for a wide array of recipes.

www.aoc-creme-beurre-bresse.fr

 

 

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Time to eat!

These prestige products are showcased at the world's finest restaurants and receive accolades when served in local eateries as authentic fare as well as in the fifty or so gastronomic establishments found throughout Saône-&-Loire.

 

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