A “real” Meursault Village is a mix of three or four plots blended together to be representative of what “a Meursault” should be. It implies that the qualities of the vines on top of the slope or at its bottom, those facing east, southeast, or south, can be represented in the final wine that will be more representative of what a Meursault village has to say, rather than the individual expression of so many plots vinified separetely . This is called “La Cuvée ronde” in French, with everybody understanding that ronde goes for round, and, when I talk or write about Meursault, that is what I am referencing.
Undoubtedly, pear is the main fruit. Sweet spices and dried fruits coming from the soil, not the barrel, are also extremely typical. Honey, flowers ranging from lily to mimosa, cinnamon, nutmeg, pine nuts, almonds, and, more generally, a sensation of entering a bakery where the shelves host the most exquisite cakes. The barrel serves the appellation extremely well, bringing hints of coffee, roasted bread, vanilla, and spices, which could all be part of the preparation of one of those cakes.
Food wise, with Meursault being a wide, generous, and “gourmand” wine, it can handle cream and butter better than any other wine. When the wine is young, under five, it can be used with panned scallops, grilled fish (ideally salmon), boiled or steamed potatoes, soft cheeses such as Chaource and, possibly, a mild Gorgonzola. When the wine is a little older, try a good fish with hollandaise or beurre blanc sauces, mushrooms, fresh pasta, smashed potatoes, and more powerful cow cheeses provided that you discard the crust, like Maroilles or Epoisses for instance. At last, when the wine is over 10 or 12, go for white meat (veal or poultry), fresh pasta, morels, or ceps. Some people even like this wine with foie gras even if I prefer a Sauternes. For the nationalist, cannelloni and cheese does work.