Wines Nuits-Saint-Georges Louis Hudelot - 1992

This Premier Cru from Nuits-Saint-Georges, vintage 1992, crafted by Louis Hudelot, hails from one of Burgundy’s most esteemed appellations on the Côte de Nuits. While the exact grape variety isn’t specified, it’s highly probable that this is a red wine predominantly made from Pinot Noir, given the tradition of the region. Premier Cru status signals exceptional vineyard sites, and 1992 is a mature vintage, likely offering evolved aromatics and nuanced structure softened by time in bottle. Typically, Nuits-Saint-Georges reds are known for their depth, firm yet refined tannins, and earthy complexity. The vinification process in this area often respects the natural character of the grape and terroir, favouring gentle extraction and extended maturation, allowing the wine to gain aromatic intricacy with age.

The Côte de Nuits is situated in the north of Burgundy and is famed for producing some of the world’s finest and longest-lived red wines. Its vineyards benefit from a continental climate with marked seasonal contrasts, which aid in the slow, even ripening of the grapes. The soils are predominantly limestone with marl and clay elements, contributing minerality and elegance to the wines. The appellation of Nuits-Saint-Georges, in particular, is celebrated for structured, savoury reds with subtle notes of forest floor, wild berries, and spice, often gaining more sous-bois character as they mature.

This style of wine pairs beautifully with dishes highlighting earthy flavours. Classic matches include roasted game birds such as duck or pigeon, or a slowly braised beef bourguignon, drawing on local cuisine. Mushroom-based dishes, such as wild mushroom risotto or a fricassée of girolles, will also complement the wine’s tertiary notes. For cheese, consider earthy, semi-matured options like Époisses or mature Comté.

For an optimal tasting experience, serve this wine slightly cooler than room temperature, ideally at 16-18°C. Allow the bottle some time to breathe after opening, and consider decanting if sediment is likely. This will help bring out the wine’s most delicate mature aromas and allow its texture to show at its best.