Savoie (France)
Savoie is a white wine from Savoie in the French Alps.
It is typically made from the grapes Jacquère (50%), Altesse, and Chasselas.
Savoie Flavors
Citrus, Pear, and White Peach are typical flavors for Savoie
Notes of by Herbs, Flowers, and Flinty Minerals.
 Lemon |
 Lime |
 Grapefruit |
 Pear |
 Peach |
 Herbs |
 Flowers |
 Flint |
Savoie Profile
Savoie wines are dry and acidic:
| SUGAR: | Dry 3g/l |
| BODY: | Light |
| FRUIT: | Low |
| ACIDITY: | High |
| ALCOHOL: | 12-13% ABV |
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Serving temperature: 8-10°C (46-50°F) |
Savoie Food Pairing
Savoie pairs well with seafood and appetizers.
Savoie is also an excellent Aperitif.
 Aperitif |
 Salads |
 Oysters |
 Shrimps |
 Fish |
 Seafood |
 Sandwitches |
 Chips |
Excellent pairings:
Light Appetizers. Fried Crust.
Seafood. Clams. Mussels.
White Fish. Lake Fish. River Fish. Trout.
BBQ Eggplant. Hummus. BLT Sandwich. Caprese Salat.
Cheeses
Yellow Cheese. Soufflé. Cheese Fondue.
Raclette. Beaufort. Comté. Gruyère.
The Ideal Glass for Savoie
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The Sauvignon Blanc glass is smaller than a Chardonnay glass. It has a more narrow bowl to concentrate the crisp and citrusy aromas characteristic of zesty and fruity white wines. |
Savoie Cheese Pairing
Opt for cheeses with moderate saltiness and creaminess to balance the Savoie'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 Savoie.
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 Savoie.
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.
