Savoie wine is grown in a cool-climate region with high elevations, resulting in fresh and acid-driven wines. The region is surrounded by mountains, which heavily influence the vines grown and the styles produced.
Savoie wine is often made from indigenous grapes like Jacquere, Altesse, and Mondeuse which are well adapted to the climate and terroir of the region. Jacquere is the most widely planted grape, and it produces light-bodied, crisp, and zippy white wines with bright acidity. Altesse is known for its floral and aromatic character and a fuller body, while Mondeuse produces medium-bodied red wines with bright acidity and flavors of red and black fruits.
To make Savoie wine, the grapes are handpicked and the juice is fermented in stainless steel tanks with some producers opting for oak aging. The wines are bottled in the spring following the harvest to preserve their fresh and zesty character.
Savoie wine is typically light and refreshing, making it perfect for a summer afternoon or as an aperitif. It has crisp acidity and flavors of citrus, green apple, and white peach. The red wines have bright acidity and flavors of red currant, raspberry, and black cherry.
Savoie wine pairs well with a variety of food, from oysters and shellfish to cheese fondue and raclette. It also pairs well with freshwater fish and poultry dishes.
Savoie wine is generally dry, and depending on the grape and producer, it can range from bone dry to slightly off-dry. A bottle of Savoie wine typically contains around 11-13% alcohol by volume. The serving temperature for Savoie wine depends on the style of the wine. For white wines, it is typically served chilled at around 7 °C, while red wines are served slightly below room temperature, around 14°C.
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