Posted on 09/08/2021
Dezize-lès-Maranges, Sampigny-lès-Maranges and Cheilly-lès-Maranges: three complementary appellations.
Our tour of the Côte de Beaune is drawing to a close. Before ending it in Santenay, we're going to focus today on not one, but three appellations: Dezize-lès-Maranges, Sampigny-lès-Maranges and Cheilly-lès-Maranges.
These three communes are part of the Maranges appellation, created in 1988. This region forms the link between Côte-d'Or and Saône-et-Loire. The area is fairly small, which is why the three communes are often grouped together.
The Maranges vineyard produces mainly red wines, with 177 hectares of Pinot Noir grapes and only 15 hectares of white Chardonnay. The Maranges appellation includes seven Premier Cru climats.
The reds have a ruby-raspberry color that can sometimes be darker and purplish. The bouquet is reminiscent of blackcurrant or candied red fruit. The sensation on the palate is astonishing. Both fresh and full-bodied, the Maranges appellation is rather fat, with some peppery flavors and smooth, warm tannins. The red can be kept for a few years, 3 or 4 or even a little more for the best.
The whites are a delicate golden color, with a bouquet of white flowers such as hawthorn, acacia and honeysuckle. On the palate, notes of stone and honey develop with age. The Maranges appellation has a personality of its own, with a supple yet subtle tonality.
As for food and wine pairings, the red's warmth and fluidity, as well as its fine, supple tannins, go perfectly with poultry, red meat, egg rolls or braised pork, which perfectly highlight its explosive notes of fruit and spice, all at a serving temperature of 14 to 16 degrees.
For whites, its suppleness and subtlety go perfectly with cold vegetable starters, antipasti or fish terrines. But also with pan-fried fish. Its natural liveliness also goes well with hard cheeses such as cantal or gouda, at a serving temperature of 12 to 13 degrees.
