Coteaux Bourguignons Red P.bouchard

Coteaux Bourguignons Rouge by Bouchard Père & Fils is a fruity and spicy Burgundy wine, made primarily from Gamay and Pinot Noir grapes from several Burgundy terroirs, with beautiful aromatic complexity and a full-bodied palate.

Origin and Terroir
Appellation: Coteaux Bourguignons (created in 2011), covering approximately 300 hectares across more than 380 Burgundy communes, from northern Chablis to the Mâconnais in the south.
Grape-growing regions: Côte de Beaune, Côte Chalonnaise, northern Mâconnais.
Terroir: varied clay-limestone soils with touches of granite, rolling hills, southeast and south exposure, and altitudes between 250 and 600 meters.

Grape Varieties
Primarily 100% Gamay or a blend of Gamay and Pinot Noir depending on the cuvée (notably from Jean Bouchard).

Vinification and Aging
The grapes are fully crushed with stems.
Maceration and fermentation are temperature-controlled at around 25–28°C for two weeks, with regular punch-downs.
After pressing, fermentation takes place in stainless steel tanks to preserve the fruity aromas.
Complete malolactic fermentation softens the wine.
Aging takes place in tanks for 7 to 9 months depending on the cuvée.

Tasting Characteristics
Appearance: deep garnet red with purple highlights.
Nose: intense and complex, marked by aromas of very ripe red fruits (raspberry, bramble, cherry) and black fruits (blackcurrant, blueberry), combined with a subtle spicy and roasted touch.
Palate: full-bodied, both fruity and spicy, with present but well-integrated tannins, offering beautiful structure and a lively finish with balanced acidity. In Jean Bouchard's wines, the palate is soft and smooth with a delicate acidity.

Food and Wine Pairings
Pairs perfectly with charcuterie, red meats, stews, sauced poultry, and veal chops with mustard.
An ideal accompaniment for exotic dishes such as couscous, tagines, chili con carne, and fajitas, as well as barbecues and a variety of cheeses.
Jean Bouchard also suggests pairings with classic dishes such as roast chicken with herbs, beef moussaka, or roast pork with olives.

Serving and Storage Advice
Ideally served between 15–18°C, particularly around 16–17°C to fully enjoy its aromas.
Pleasant to drink now, but it can also be enjoyed within 2 to 3 years of the vintage for those who prefer a little more complexity.
These characteristics make Coteaux Bourguignons Rouge an accessible, fresh, and versatile wine that reflects the diversity and quality of Burgundy terroirs, while remaining approachable and perfect for everyday drinking