Savoy wines

The entire Savoie vineyard, covering 1,800 hectares and 51 communes, is covered by the Vin-de-Savoie appellation d’origine contrôlée, which has been recognized since 1973. Savoy wines are predominantly white (70%), but can also be red, rosé or sparkling/sparkling.

Mainly planted on hillsides, the vineyards are criss-crossed by mountains, valleys, lakes and rivers. The climate is continental, influenced by oceanic trends to the north and Mediterranean to the south. Vines are generally planted on former glacial moraines or scree, although the diversity of terroirs can be seen in the diversity of vineyards.

Depending on where the wines are produced, it is possible to add a reference to the terroir or grape variety (there are 15 references in all). Mainly white, Savoy wines are generally made from grape varieties such as Jacquère, Roussanne, Roussette (or Altesse) or Chasselas. Red wines include Mondeuse, Gamay, Pinot Noir and Persan (a rare local variety).

The best vintages

Wine quality is conditioned by a number of parameters, including the grape variety/vegetable age/soil match, the know-how of the winemaker and viticulturist, and the weather.

Every year, the weather is different, and can therefore have a different impact on the quality of the grapes produced. This is what we call the vintage effect. In recent decades, different categories of vintages have been produced.

The years 1990, 2005, 2009, 2015, 2017, 2018 and 2020 are considered great vintages, if not exceptional. The years 2019, 2016, 2014 and 2012 are also good vintages. Vintages such as 2001 and 1993 are considered fairly average.

Don’t just rely on the vintage, but also on the winemaker who produced the wine, as he has a lot to do with it, especially in this type of region, which is characterized by very changeable weather.

Food & wine pairing

Savoy wines are made to match local gastronomy. A Chignin-blanc can be served with an aperitif, an Apremont with dishes based on local cheeses, or an Abyme with a Savoyard fondue. On the red wine side, a Mondeuse will go perfectly with charcuterie, sausages or red meat.

Savoy wines, which tend to be lighter, can also be enjoyed with other types of cuisine, such as starters, beef tartar or cheese platters.

Last but not least, some Savoy dishes, such as berthoud, cheese crust, Savoy fondue and poêlée montagnarde, are cooked with cooked pressed pasta and AOC Vin-de-Savoie white wine.