Winery GeisweilerGivry
White wine
In the mouth this white wine is a .
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Givry from the Winery Geisweiler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Givry of Winery Geisweiler in the region of Burgundy is a .
Food and wine pairings with Givry
Pairings that work perfectly with Givry
Original food and wine pairings with Givry
The Givry of Winery Geisweiler matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of eggplant and zucchini lasagna, tagliatelle courgette salmon from cécile and lisa or fondue with lao sukiyaki sauce (laos).
Details and technical informations about Winery Geisweiler's Givry.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Givry from Winery Geisweiler are 2014
Informations about the Winery Geisweiler
The Winery Geisweiler is one of of the world's great estates. It offers 76 wines for sale in the of Givry to come and discover on site or to buy online.
The wine region of Givry
Queen appellation of the Côte Chalonnaise (southern Burgundy): Pinot Noir flagship red (~80%) — ruby robe with signature notes of strawberry, blackberry, violet evolving into liquorice, game and spices, fine tannins and lovely structure, finesse and elegance. Fresh and mineral Chardonnay flagship white (~20%) with citrus, white flowers and subtle wooded touches. AOC (1946), ~310 ha, 27 Premiers Crus, marl-limestone at 200-350 m east/southeast facing. Historic wine of Henri IV.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Powdery mildew
Disease of the vine due to a fungus. Less dreadful than mildew, it only attacks the surface of the green parts. Sulphur has long been the best remedy.
