Tasting Notes
He impressive power of the Aloxe-Corton reds demand forceful, aromatic dishes. Their generous and opulent personality softens firmtextured and fibrous meats. Their solid but distinguished tannins are a match for marbled meats and brown sauces. These great red wines go best with rib steaks, braised lamb, and poultry - roasted or glazed. Ethnic dishes such as couscous with meat or meat tajines also combine well with this wine, as do soft-centred cheeses such Époisses, or Livarot.
 
Food Pairing
Its velvety and well-moderated tannins make Auxey-Duresses an ideal partner for delicate or white meats. Its supple attack and its notes of red and black fruits give it a wide range. Its charm shines when paired with cold cuts, roasts of pork or veal, kebabs, rabbit, pasta dishes with herbs, and chicken risottos. Grilled fish also succumbs to its allure.
 
Varietal
Pinot Noir