Vincent Girardin Volnay

Wines sold under the Volnay name come from a village in the Côte de Beaune, in Burgundy, where red Pinot Noir is the norm. Expect a pale-to-medium ruby wine with a light, silky body, not the dense extraction of warmer regions. Volnay is often described as the most perfumed and delicate of the Côte de Beaune reds. Typical aromas are red cherry, wild strawberry and raspberry, with violet, dried rose petal and a faint forest-floor or mushroom note as the wine matures. Tannins in this style are fine-grained and gentle, acidity is bright and carries the fruit, and oak, when used, usually sits in the background as light spice or toast. The finish tends to be moderate to long and more savory than sweet. Because the style is lighter and its structure subtle, serve it slightly cool, around 14 to 16°C (57 to 61°F). About 30 minutes in the fridge, then a few minutes in the glass, usually gets it there. Most wines of this type need no formal decanting. If the bottle seems tight or closed on opening, pouring it into a decanter for 20 to 30 minutes will open it up. If it is older and carries sediment, decant it gently and quickly. A large-bowled Burgundy glass lets the aromatics collect and gives the acidity room to show. At the table, Pinot Noir of this kind suits roast chicken, duck breast, quail, pork tenderloin with a fruit or mustard sauce, mushroom dishes, and salmon or tuna cooked rare to medium. Soft-rind cheeses such as Époisses or Brie de Meaux also work. Avoid heavily spiced or very rich, fatty red-meat dishes, which can overwhelm the wine's delicacy. Red Burgundy from good villages can drink well young for its fruit and also gain complexity over several years. If you plan to cellar it, the vintage and storage conditions matter more than the village name alone. Check the bottle's label for the vintage and the producer's details before deciding whether to drink it now or hold it.