The quite clayey calcareous soil gives Pommard some quite original qualities: a lot of color, deep red black, intense and pungent bouquet of blackcurrants, musk and game meat.
Pairs well with roasted salmon, roasted chicken, grilled red meat : beef, lamb chops, osso bucco, stew, ragout, bœuf bourguignon, duck, partridge, quail, deer, young wild boar, teppanyaki beef, mashed potatoes with salted butter, Cîteaux, Mont d’Or.
