Savoie Wine

As early as ancient times, viticulture was already developing in Savoie, as can be seen in the writings of Pliny and Columella dating from the 1st century B.C. The Savoie wine region is located at the foot of the French Alps and encompasses a total of four departments: Savoie, Haute-Savoie, and two municipalities in the Ain and Isère departments. Recognized since 1973, the “Vin de Savoie” AOC covers 2,100 hectares and produces an average of approximately 125,000 hectoliters of wine per year. This wine-growing region is shaped by mountains, valleys, lakes, and rivers. The climate is continental, with highly variable weather conditions and oceanic influences in the north and Mediterranean influences in the south. As a result, the degree of exposure to sunlight has a considerable influence on the quality of the grapes and, consequently, on the types of wines produced. A stroll through the Savoyard countryside reveals that the vineyards are primarily planted on hillsides, most often on ancient glacial moraines or scree slopes. The appellation consists mainly of white wines, which dominate the region, accounting for more than 70% of production. The grape varieties used are Jacquère, Roussanne (or “Bergeron,” to use the local term), Roussette (or “Altesse”), Chasselas, and Gringet. The reds and rosés—which are therefore rarer—are made from Gamay, Mondeuse, Pinot Noir, and Persan. Without a doubt, the best wine-and-cheese pairings are found in Savoie. For a successful aperitif, don’t hesitate to pair Savoie wines with regional cheeses such as Reblochon, Chevrotin, Tomme de Savoie, and Beaufort—which are other must-try specialties of the Savoie region. Savoie red wines pair wonderfully with charcuterie or braised lamb shoulder, while the rosés pair very well with Italian cuisine.