Savagnin Blanc (France)
Savagnin is known as the signature grape of Jura.
Savagnin Blanc is a speciality of this sub-alpine region.
Savagnin Flavors
Citrus, Apple, Pear and Flowers are typical Savagnin Blanc flavors.
With notes of Herbs, Spices and Minerals.
 Lemon |
 Apple |
 Pear |
 Flowers |
 Herbs |
 Spices |
 Gravel |
 Minerals |
Savagnin Profile
| SUGAR: | Dry 3g/l |
| BODY: | Medium |
| FRUIT: | Medium |
| ACIDITY: | Medium - Full |
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Serving temperature: 8-10°C (46-50°F) Oaked 10-12°C (50-54°F) |
Savagnin Food Pairing
Savagnin Blanc is very food friendly.
It pairs well with Rich Seafood, Creamy Sauces, Chicken, Asian Cuisine, and Spicy Flavors.
 Fish |
 Seafood |
 Shrimps |
 Lobster |
 Pasta |
 Rice |
 Chicken |
 Chili |
Excellent Pairings
Clams. Mussels. Shrimps. Crab. Lobster.
Rich Seafood. Fish Stew. Paella.
Creamy Pasta. Creamy Sauces.
Poultry. Chicken. Turkey.
French Cuisine. Asian Cuisine. Thai.
The Ideal Glass for Savagnin
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A Tulip Shaped Glass with a slightly smaller bowl can be suitable for various dry white wine styles. It guides the wine to the center of your mouth, avoiding the sides where acidity is less pleasant. A smaller bowl also helps to serve smaller quantities, and keep the wine cold. It also helps if you hold the glass by the stem! |
Savagnin Cheese Pairing
Opt for cheeses with moderate saltiness and creaminess to balance the Savagnin's acidity.
Add fruits (grapes, apples, pears), nuts (almonds, walnuts), or a light drizzle of honey to enhance the pairing.
Fresh and Mild Cheeses
Goat Cheese (Chèvre): The tanginess complements the subtle fruit notes in Savagnin.
Ricotta: Especially good if served with a drizzle of honey or fresh fruits.
Mozzarella: Its delicate flavor pairs well with the wine's lightness.
Soft Cheeses
Brie: The creamy texture and mild flavor work beautifully with Savagnin.
Camembert: Similar to Brie but with slightly more earthiness.
Fontina: Its nutty, buttery qualities make a good match.
Semi-Hard Cheeses
Gruyère: Mildly nutty and sweet, enhancing the wine's subtlety.
Manchego: A classic Spanish pairing, especially younger Manchego, which is less intense.
Asiago: Lightly aged Asiago adds a complementary tang to the cheese.
Blue Cheeses (for contrast)
Gorgonzola Dolce: Its mild creaminess contrasts nicely without overpowering the wine.