Santenay and the surrounding area is not typical of the Côte de Beaune on the whole and has a wide range of soil types – sometimes producing deep red wines which are long-lived, and sometimes lighter, more conventional reds. The Santenay AOC status was instituted in 1937 and the region boasts 282 hectares for red production and a small amount of excellent white wine. The picture-postcard sight of the windmill of Santenay-Beauregard on its small hill provides an excellent picnic spot in a town that goes right back to Roman origins, and initially came to be because of the spa waters – though the baths have sadly now closed. Fancy a little gambling? Then the casino at Bas-Santenay is the place for you, and from there why not head out on to the terrace to crown the day with a glass of the local wine.
Santenay
White Santenay should be brilliant greeny gold, mineral and floral and fresh. It can be grassy and nutty, and has a minerality that carries freshness to a long finish. White wine of this village, with its lightness, vivacity and edge would be a good choice for fluid and melty dishes like fish couscous, or pasta or risotto with mushrooms. Poultry in cream sauce would be similarly successful. It works well with cheeses like Comté and Beaufort, as well as goat cheeses. 47 hectares of land here are dedicated to growing white-grape wines.
Santenay red wines are a dark brilliant black-cherry. The bouquet is floral up front, with red fruits and a hint of liquorice. The attack is deep and intense, with firm but discreet tannins and body that is supple and fine-textured. Old-style Santenay was considered rustic, but the present generation has learned to deal with tannins. The supple and intense attack of Santenay red, and its aromatic register make it a match for slow-cooked dishes like braised veal or beef, to which its tannins will lend structure without being aggressive. Around 283 hectares of land in this village are set aside for red wine production.