The white wines of Chassagne-Montrachet can resemble those of its neighbor, Puligny. Both are tense with acidity, although Chassagne can sometimes be a little softer and broader. Both show crisp apple and citrus flavors, but some Chassagnes surprise with an unexpected red fruit note.
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.
