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.