The wine displays a firm character, always with a lot of minerality in the aftertaste. Best after 4 or 5 years. Some vintages deserve a longer cellaring. Pleasant to drink young, but enhanced after a wait of 5 years. Goes well with salted pork and lentils, fillet of venison and also with chanterelle mushroom dishes, poultry, hare, liver quenelles, poultry liver terrine, and flavoursome but not overpowering cheeses, such as Reblochon or Cîteaux. Not a good choice with strong marinated game or highly flavoured sauces.