Le Bistro d’Hotel
cubes of winter squash, and cheese sablees, savory wafers.
Premier cru Ile des Vergelesse “Pernand Vergelesse” 2014 Domaine Rollin Père et Fils. Made from 100% Pinot Noir from a vineyard situated in the middle of the Vergelesse hileside slope and composed of very pebbly, shallow clay-limestone. Beneath is very brittle bed-rock. The exposure is east and it was planted in 1946(two-thirds and 1989(one third). Harvesting is by hand, and careful sorting at the vat house. After pre fermentation maceration for 5 to 6 days at 10C the alcoholic fermentation starts naturally at regulated temperature. There are daily tasting and pumping down. After two or three weeks in vats the wines go into oak barrels (30% new) for 12 to 14 months. Malolactic fermentation occurs in the barrel naturally in the spring. After racking, the wine is assembled in vat, until bottling the following winter. This is a rather floral, elegant and intense wines
The main course was a perfectly cooked poulard de Bresse. A poulard, our waitress explained is a female chicken that is allowed to fatten a month longer than a poulet.
Then of course there was the coffee and the Marc