Vin de Savoie et Savoie AOP

From antiquity onwards, viticulture developed in Savoy, as evidenced by the writings of Pliny and Columella dating from the 1st century BC. The Savoy vineyard lies at the foot of the French Alps and encompasses four departments: Savoie, Haute-Savoie, and two communes in Ain and Isère. Recognized since 1973, the Savoie AOC (Appellation d'Origine Contrôlée) covers 2,100 hectares and produces an average of approximately 125,000 hectoliters of wine per year. This wine region is shaped by mountains, valleys, lakes, and rivers. The climate is continental, with highly variable weather and oceanic influences in the north and Mediterranean influences in the south. Consequently, the degree of exposure and sunshine has a considerable impact on the quality of the grapes and, therefore, 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 is predominantly composed of white wines, which dominate the region, accounting for over 70% of production. The grape varieties used include Jacquère, Roussanne (or "Bergeron," as it's known locally), Roussette (or "Altesse"), Chasselas, and Gringet. The less common red and rosé wines are made from Gamay, Mondeuse, Pinot Noir, and Persan. Without a doubt, the best wine and cheese pairings are those from Savoy. For successful aperitifs, don't hesitate to pair Savoy wines with regional cheeses such as Reblochon, Chevrotin, Tomme de Savoie, and Beaufort—other essential Savoyard specialties. The red wines of Savoie will go wonderfully with charcuterie or a braised shoulder of lamb, and the rosés will pair very well with Italian cuisine.