The Chardonnays are white gold or pale yellow turning gold with age. They have a unique minerality with aromas of sweet acacia in youth and later, notes of amber, honey and spices. On the palate they are mineral, like most whites of the Corton mountain, harmonious and charming. The whites are fresh and lively. Of all the whites of the Cote, this is the first choice for sushi, which may or may not be coincidence that the local restaurant is fusion Japanese-French. The same goes for fresh-water fish in white sauce, and for seafood pasta or risotto, to which its vivacity will lend depth and contrast. It also works well with cheeses of the gruyère type.

Pernand-Vergelesses Pinots should be intense ruby going towards crimson. In youth, the nose is strawberry, raspberry, and flowers. When older, it evolves typically into underbrush and spices. The mouth is unaggressive but muscular with well-melted tannins. Fleshy and robust, it is nonetheless one of the perkiest reds of the Cote de Beaune, with juicy fruit and balanced acidity. Fleshy and fruity, the reds are very seductive, and with age soft tannins go well with forceful meats like leg of lamb, feathered game, grilled pork or roasted beef. From the cheese board, almost any creamy cheese works, Mont d'Or, Vacherin, Tomme de Savoie, Reblochon, Cîteaux.