Like Morgeot, La Boudriotte can have weight, depth, and richness, but is typically a bit more finessed. Aromas and flavors of yellow apples, lemons, and minerals are accompanied by notes of vanilla and toast thanks to aging in 30% new Burgundian pièce.
White Burgundy, with its rich texture and toasted flavors, pairs well with white fish and shellfish, and its naturally high acidity can counterbalance cream-based sauces. Oak-aging lends itself well to grilled fish, starches, butter, and toasted nuts.
