Written on 06/28/2021
Come and discover the Saint-Romain!
Our tour of the beautiful Côte de Beaune takes us today to Saint-Romain, a little-known name in Burgundy. A very pretty vineyard set into the cliffs. It is one of the highest villages in the Côte de Beaune. Its geographical position, on a slope, allows it to benefit from excellent marl and limestone soils that are perfectly suited to Chardonnay.
Saint-Romain produces both white and red wines, obviously from the pinot noir grape variety.
The reds have a very dark ruby color, sometimes tending towards black cherry. The bouquet is reminiscent of red berries such as cherry, redcurrant and raspberry. This bouquet is also present on the palate, but with ageing, after four or five years' cellaring, it evolves towards ripe fruit, spices or even smoke.
It's a very pleasant wine on the palate, with fine, structured, elegant tannins. To enjoy the full splendor of a Saint-Romain, it is advisable to age it slightly.
For food and wine pairings, its fragrant, smoky nose goes perfectly with white meats and poultry. For cheeses, opt for very creamy products like a Brillat-savarin, all at a serving temperature of between 13 and 15 degrees.
Saint-Romain also produces some very fine white wines, not very well known in the world, but well worth a visit. The wine's color is quite distinctive, tending towards pale gold with green highlights.
On the nose, we find the full range of white flowers, with very pronounced mineral accents. These accents are very present on the palate, as Saint-Romain offers a beautiful minerality that becomes rounder and softer with age.
A minerality that is perfectly suited to delicate fish, steamed for example. Seared or marinated vegetables will also enhance the wine. On the cheese side, Camembert will undoubtedly be its best ally. Saint-Romain should be served between 12 and 14 degrees.
