Posted on 09/13/2021
One of the last stops on this iconic coastline
A few more fine appellations to discover before the end of our tour of the Côte de Beaune. And today, we're stopping in Givry. This beautiful commune is located in the heart of the Côte, opposite Chalon-sur-Saône. A beautiful territory of 260 hectares of red wine production, naturally sloping towards the east and composed of stony soils. Givry also produces white wine, a small part of 33 hectares.
The red wines, made from Pinot Noir grapes, have a brilliant purple color with purplish highlights. The bouquet is mainly reminiscent of violets, strawberriesand blackberries, with hints of licorice and spices such as cloves. Tannic to say the least in its youth, softening after 3 to 5 years of cellaring.
The white wine is light gold in color. On the palate, it's clear and lively, honeyed and lemony, with hints of lily and dried fruit that become more toasted after a few years. The combination of mellowness and acidity gives Givry a long finish.
The firm structure of a red Givry is ideal for pairing with pâtés, terrines, cured ham and fine charcuterie. Its distinction and structure will delight meat lovers, such as beef steak, but also soft cheeses like Camembert, Brie de Meaux or Reblochon. Givry should be served at a temperature of 15 degrees.
White wines are perfect with fish in a light sauce,such as pike with beurre blanc, but also with white meats or pressed cheeses like Saint-nectaire or Cantal. Serve at between 11 and 13 degrees.
