Givry

A star of the Chalonnais region

Givry is one of the most renowned wines from the Côte Chalonnaise, located north of Saône-et-Loire in Burgundy. The vineyard, which dates back to the Middle Ages and has an AOC (Appellation d'Origine Contrôlée) label, covers three municipalities: Givry, Jambles, and Dracy-le-Fort. Clos Salomon, Les Bois Chevaux, Clos-Jus, Servoisine: these are just some of the names that represent the high quality and strong tradition of Givry wines. The vines are planted in brown, clayey, calcareous soil. The vineyards are located at an average altitude of 250 m, on hills with good exposure to the south and southeast. Some estates are now successfully turning to organic and biodynamic farming. Givry, a Burgundy wine with character, comprises two grape varieties. Red Givry is made from Pinot Noir and white Givry from Chardonnay, like most Burgundy wines. The white variety accounts for only 33 hectares of the 270 hectares of vineyards, but is well worth a detour.

Givry red: a strong character with a hint of violet

The best known is the red Givry, with its beautiful garnet color tending towards purple. Quite tannic, Givry red wine becomes rounder after a few years in the cellar. Connoisseurs prefer to taste it after three to five years in a cool place to best enjoy all its flavors. A wine for aging, it can be stored for up to eight years without any problem. With its notes of red fruit and a hint of violet, it is the perfect accompaniment to chicken, charcuterie, or cheese. Perfectly structured, it will be appreciated by lovers of wines with character. To remain 100% Burgundian, it is the perfect companion for a meal of local specialties. The tastiest Bresse poulardes, the most tender Charolais beef, and goat cheeses from the Mâconnais region are the perfect accompaniments. Red meats and poultry generally pair perfectly with it, as do pâtés en croûte. If you are a history buff, think of Henry IV and his poule au pot (chicken stew). Even back then, Givry wine was one of the favorite drinks of the sovereign, who was known as a bon vivant. Served at a temperature of 13° to 15°, red Givry is at its best.

Givry premier cru

Givry premier cru wines are fruity and sometimes woody. Described by oenologists as refined and velvety, Givry premier cru wines are ideal for palates that appreciate refined, full-bodied wines. Premier cru wines flourish on the highest slopes of the estates. From Champ-Nalot to Servoisine, every wine lover will find their favorite climate.

Givry blanc: bees and lemon trees

Givry whites, rarer than the reds, seduce with their long finish. They have a golden yellow color and an aroma of citrus and lemon. Fresh and well-balanced, these whites have great staying power. They too can be kept for several years. A year or two in the cellar perfectly reveals the flavors of lime blossom and lily. With their balance of acidity and smoothness, Givry white wines have found the ideal equilibrium over the years. They are perfect with pike or other fish in sauce. When it comes to cheese, pairing them with a farmhouse Saint-Nectaire can sometimes leave you dreaming at the end of the meal.