The ‘traditional’ style of Meursault wine is greeny-gold in color, almost yellow, and going to bronze as it ages. Limpid and fat, its bouquet in youth is grapey toasted oak, and big buttery volume. Classic Meursault is toast, butter and honey. The other style, what might be called 'modern' plays more on minerality and acidity. The robe is greeny-gold and the wine is notably leaner. Meursault is perhaps the greatest white Burgundy for aging, and this can be said of either style. has a natural affinity with noble fish or meat where it can match without overpowering. It goes well with roast veal and poultry, and creamy sauces work well here. Still better are grilled lobster, shrimp and famously, crawfish in sauce. Foie gras is often served with the traditional style Meursault, as are rich cheeses like Roquefort. The modern style Meursault is more apt to less rich and extravagant flavors.

Although white wine dominates here, some Pinot Noir is grown. Interestingly, local legend has it that Meursault takes its name—meaning “mouse’s jump”—from the small distance between plots planted with red and those planted with white grapes. Foie gras is often served with the traditional style Meursault, as are rich cheeses like Roquefort. There are 11 hectares of land dedicated to growing Pinot Noir, whereas Chardonnay grows over around 380 hectares.