Serving Temperature

Cellaring:
Maximum 1 year
to best enjoy its fresh fruitiness.

% in AOC

AOC BUGEY CERDON

Bugey Cerdon, a sparkling wine made using the ancestral method, is above all an ode to fruit and to pleasure.

Made from just Gamay, or blended with Poulsard, it is a festival of red fruit, and immediately recognizable by its inimitable colour. The Poulsard grapes give it structure and power, and a hint of spice, whilst the Gamay offers it incredible vitality and a joyful conviviality.
Grape Variety: Gamay or Gamay blended with Poulsard.
Food/Wine Pairings: Salted pork with preserved tomatoes, Chinese dishes (sweet/sour), blue cheese, Bugey tart, red fruit pie, macaroons, chocolate mousse or dark chocolate desserts.

Serving Temperature

Cellaring: Best laid down for two years before drinking. May be cellared for up to 8 years, with the possibility of some nice surprises even after that.

% in AOC

AOC ROUSSETTE DU BUGEY

AOC Roussette du Bugey Montagnieu, AOC Roussette du Bugey Virieu-le-Grand

Characterised by its notes of lemon whilst young, Roussette develops aromas of quince and lime blossom, honey, jasmine tea and, after ageing, a hint of gingerbread, turmeric and wonderful white truffle.
Grape Variety: Altesse.
Food/Wine Pairings: for aperitif, with snail vol-au-vents, foie gras, Indian and Asian cuisine, cheeses such as Savarin, a young Morbier or 9-month Comté, carpaccio of fresh and smoked carp, caviar, fresh truffle toasts, cream of pumpkin soup with Brillat-Savarin, perch fillets.

Serving Temperature

Cellaring: 3 years, or 6 years or more if barrel aged.

% in AOC
(of which 1% is white Manicle)

AOC BUGEY CHARDONNAY, AOC BUGEY MANICLE (WHITE)

Deceptively simple at first, and eminently delicate, Bugey Chardonnays are notable for their superb texture and pleasing retro olfactive aromas. Even more so if they come from old vines or the terroir of Manicle. They sometimes offer refined mineral notes which add an agreeable touch of tension.
Grape Variety: Chardonnay.
Food/Wine Pairings: for aperitif with crisp crackers, seafood, asparagus with butter sauce, fish terrine, chicken with morel mushroom sauce, dumplings with Nantua crayfish sauce, frogs, Lyonnaise style tripe, blanquette of veal, grilled fish, cheeses such as 20-month Comté or mature Morbier.

Serving Temperature

Cellaring

% in AOC

AOC BUGEY GAMAY

A wine that is always vibrant, good humoured, and full of energy, bursting with raspberry and blackberry and a hint of underwood, maybe even a pinch of pepper. Recent sun-filled vintages have delivered up some real surprises… with wines offering greater concentration and elegant tannins. Worth watching out for!
Grape Variety: Gamay.
Food/Wine Pairings: rillettes, Savoy sausage, terrine, barbecues, charcuterie, stuffed tomatoes, white pudding, rosette, salad with brawn, veal saucisson, cheeses such as Saint-Marcellin, or 
Bresse blue.

Serving Temperature

Cellaring: 5 years, or 10 years or more if barrel aged.

% in AOC
(of which 1% is Manicle red).

AOC BUGEY PINOT NOIR AND MANICLE (RED)

Blackcurrant and blackberry, cherry and pepper, a whiff of forest floor, the nose of Pinot Noir is unmistakeable in Bugey wines. The first palate offers explosive fruit, before revealing more subtle aromas, underlined by notes of coffee.
Grape Variety: Pinot Noir.
Food/Wine Pairings: almost caramelized ratatouille, flank steak with shallots, slow-cooked lamb shanks, roast Guinee fowl with black trumpet mushrooms, beef bourguignon, Provençal beef stew, roast venison with foie gras sauce and poached pears, or pan seared foie gras, wild duckling breast with blue cheese sauce, and stuffed Bresse chicken.

Serving Temperature

Cellaring: bring out only once the tannins have mellowed (around 2 years), or allow to air in a carafe. May be cellared for up to 8 years.

% in AOC

AOC BUGEY MONDEUSE AND MONTAGNIEU

A nose of cherry, blackcurrant, a touch of fresh laurel leaf and liquorice, with a pinch of green pepper. These Mondeuse aromas are totally irresistible, and the palate offers its share of surprises too. Fruit, of course, but also great vivacity and vigorous, distinguished tannins that bring structure and suppleness if handled right. And, to top it all, a touch of violet in retro olfaction.
Grape Variety: Mondeuse.
Food/Wine Pairings: lamb and prune tajine, spicy braised leg of lamb, slow roast beef shank, wild boar terrine with a chunk of rustic bread, jugged hare with buttered chestnuts, tête de veau with egg and caper sauce, Bresse chicken with honey, fondue, cheeses such as young Comté (with a young Mondeuse) and Perrachu blue.

Serving Temperature

Cellaring

% in AOC

AOC BUGEY ROSÉ

Freshness and fruit! Just the sight of a bottle of Bugey evokes the pleasures of summer and al fresco dining with friends. That’s the magic of rosé, its role in life is simple… to offer immediate pleasure. A rosé where Pinot is in the majority will have more decorum, with that touch of pepperiness typical of Pinot. A Gamay rosé will be more extrovert, with exuberant fruit on the nose. But both are absolutely luscious wines without any pretention other than that of giving pleasure.
Grape Variety: Gamay, Pinot Noir, Mondeuse.
Food/Wine Pairings: for aperitif, with a salad of grilled goat’s cheese, pine nuts and preserved tomatoes, and with anything on the barbecue… chicken wings or drumsticks, grilled fish, marinated duck and orange kebabs, Tex-Mex ribs … and strawberry or peach desserts.

Serving Temperature

Cellaring

% in AOC (of which 6% is Bugey Montagnieu)

AOC BUGEY MONTAGNIEU/BRUT

You can find these 100% Chardonnay wines made as blancs de blancs, but also more buttery wines thanks to a subtle dose of Pinot Noir. A wine made with mostly Jacquère will be more diaphanous, Molette adds bearing, Altesse body, and the red grapes a touch of fruitiness. Each winemaker has his own vision of the style of wine that he wishes to create. Be it fruity, ample, elegant or ethereal, they are always of the greatest finesse.
Grape Variety: Chardonnay, Jacquère and Molette.
Food/Wine Pairings: For aperitif with puff pastry twists, gougères, savoury toasts, pâtés and mousse, slices of salt beef, small soufflés, ham with onions, or apple, and walnuts, quiche, oysters, or snails.

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