It develops some lovely aromas of white flowers and white flesh peaches. With ageing, it evolves into tones of hazlenut, honey and flint (maybe chalk). With ageing, it evolves into more mineral tones with a hint of hazlenut and honey.
Ideal with roast veal, chicken with cream sauce, white meat in general and fish with white butter sauce.
Quite charming served young, the Saint-Veran is drunk at its best after 5-6 years.
