White Givry is Chardonnay, and should be a bright, limpid pale gold. Aromas of honey and lemon show good structure, while tight floral and dried fruit notes develop with age. A good Givry white is delicate, with enough balance between alcohol and acidity to leave a long finish and the promise of aging well. Givry whites are well matched with fish in light sauces. Freshwater fish like pike and pike-perch from the Saône river are the base of many traditional dishes of the area. As for cheeses, try pressed-curd cheeses such as Saint-Nectaire and Cantal.

Givry is primarily a red wine made from Pinot Noir. A good one will be brilliant crimson with purple hints in youth. The nose should be floral with red and black woodland fruits. It can be spicy, black pepper and cloves, and gamey as it ages. It can show tight tannins early on, and generally needs 3 to 5 years to fully come around, showing structure and fullness, and at the same time supple finesse. The firm structure of the reds enrobes a delicate center, and makes this a great wine for charcuterie of all types: pâtés and terrines, as well as cured hams. However, it is solid enough for roast beef joints and braised and stewed fibrous cuts. We're not far from Bresse here, so poultry (especially the famous blue- footed Bresse chicken) is often on the menu in better local restaurants. It is equally well-matched with soft cheeses like Camembert, Brie and Reblochon.