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Wines from Meursault are typified by aromas and flavors of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. This white has intensity, along with a slight viscosity to the lemon oil, citronella, apple and clove notes. Well-structured and persistent. White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.