wine still
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Faiveley Corton-Charlemagne Grand Cru
Aloxe-Corton, France
About this product
Domaine Faiveley's parcel in the Corton-Charlemagne Grand Cru — the most powerful white wine Grand Cru in the Côte de Beaune. Corton-Charlemagne is richer and more structured than Meursault Premier Cru, with more mineral backbone and higher ageing potential. Faiveley's expression is consistent and well-priced relative to Bonneau du Martray (the single-estate benchmark). BC importer: Lifford Wine Agency.
The deductive profile Library
colourdeep gold
nosegreen apple, citrus, mineral, subtle oak
palatefull body, firm acid, 10–20 year ageing
Service
temp c13°C
decant minutes15 min
Open The Library to see this section in full.
Open The LibraryTasting profile
green apple, citrus, mineral, subtle oak
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Pairings
complement
fish_meaty
Corton-Charlemagne is the most powerful white Burgundy and requires the king of flatfish to match it. Turbot's density and hollandaise match the wine's muscle.
classic
fish_course
elevate
seafood
Faiveley Corton-Charlemagne's Grand Cru mineral weight matches the complexity of homard à l'américaine
classic
fish_course
elevate
food
Faiveley Corton-Charlemagne's Grand Cru white elevates the scallop with caviar; an apex white Burgundy and shellfish pairing
classic
fish_course
elevate
celebration
Faiveley Corton-Charlemagne elevates the slow-poached turbot; the grand cru's power for the grandest preparation
classic
celebration
complement
seafood
Lobster's sweet-sea character and the Corton butter (Burgundian butter-shallot preparation) create the richness that Faiveley's Corton-Charlemagne requires; tarragon bridges the floral notes
classic
main
complement
veal
Corton-Charlemagne's power supports veal — itself the most delicate red-meat. Morel sauce and cream bring earthy-dairy notes that mirror the wine's mineral-almond axis.
established
main
complement
meat_poultry
Sauce Albufera's luxurious cream-foie gras-truffle reduction is one of the few preparations that can match Corton-Charlemagne's power among white wines; the toasted almond notes bridge the foie gras
established
main
complement
seafood
The shell reduction's mineral-iodine intensity amplifies the wine's flint character; langoustine's sweetness bridges the cream notes; the ravioli's pasta provides texture against the wine's mineral precision
suggested
main