Winery Georges RaveSantenay
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Food and wine pairings with Santenay
Pairings that work perfectly with Santenay
Original food and wine pairings with Santenay
The Santenay of Winery Georges Rave matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of pasta gratin with courgettes and ham, wild rice salad with tuna or waterzooï of the sea.
Details and technical informations about Winery Georges Rave's Santenay.
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.
Informations about the Winery Georges Rave
The Winery Georges Rave is one of of the world's greatest estates. It offers 12 wines for sale in the of Santenay to come and discover on site or to buy online.
The wine region of Santenay
Southernmost cru of the Cote de Beaune: signature Pinot Noir as king red (~80%) — ruby robe with notes of cherry, raspberry, blackberry, wild strawberry, violet and a hint of spice, supple tannins and a generous finish, more accessible than its northern neighbours. Chardonnay as a broad white (citrus, apple, almond, honey, white flowers). AOC (1937), ~330 ha on Santenay and Remigny, 12 Premiers Crus (Les Gravieres, La Comme), limestone marls, ages 4-10 years.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
