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  • Chignin Bergeron - French Wine


    This superb white French wine made with Roussane grapes is worth a mention of its own. It is a very complex wine with suggestions of roasted nuts, toast, dried fruit, and occasional hint of anise or fennel. It is surprisingly fresh with a full flavoured taste, with a prolonged development of the bouquet. Do not drink too cold (approx. 12°C/53.6°F).







    The white French wines (Roussette de Savoie and Seyssel) are made with the Altesse (Roussette) grape. This ancient variety of vine is reputed to have been brought back from the crusades by a princess from Cyprus. The colour of the wine is pale yellow and somewhat pearl-like when young but this disappears

    in due course.

    The scent is reminiscent of a large bunch of wild flowers such as violets and irises with a hint of almonds. The taste is a full one and rounded. The wine sometimes also contains sugar remnants which makes it even more pleasant.









    There are three different types of French wine here. The Gamay is fairly typical and characteristic of its terroir. It colour is cheerful and bright while the aromatic taste is correspondingly fresh . Drink chilled to approx. 12°C (53.6°F).

    The Mondeuse is much darker in colour with purple tinges. The bouquet and taste are more complex than that of the Gamay. You can smell and taste a mixture of red fruit, pepper, and spices. The tannin present can be somewhat harsh when the wine is young but this softens later. Good Mondeuse can be kept for a long time. Serve at 14°C (57.2°F). The Pinot Noir is somewhat rarer. It is ruby red and has a complex bouquet and and taste. Serve lightly chilled at 14°C (57 .2°F) .



    Ayze is made with the Gringet grape, while Seyssel derives its charm from the Molette and Altesse grapes. Both are excellent lightly sparkling white wines of great elegance. Drink at 100°C (50°F).



    The vineyards of Bugey lie to the west of Savoie in the department of Ain. This VDQS French wine is relatively unknown and often also unloved because of its fresh acidity. The Bugey wine-growing district was once more extensive but today the small vineyards are scattered over a large area, mainly on land with broken chalk soils.

    Although there are a number of acceptable red and white still wines produced in Bugey, the sparkling Cerdon is the most interesting to mention. This French wine is constantly improving its quality.

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  • Other wine regions of France

    SAVOIE and JURA Wine Regions

    Wine Savoie FranceSavoie is close to the Swiss border, a few miles south of Geneva and most of its production is white wine, although it does produce light red and rosé. The Jura vineyards start about 25 miles north west of Geneva and, like Savoie, cover about 3,000 acres. Red, white, rosé and sparkling wines are produced, as well as the unusual Vin de Paille, so-named because the grapes are dried on straw before pressing to impart very special characteristics.

  • Savoie - French Wine


    The vineyards of Savoie only amount to about 2,000 hectares but these are spread across a large area. From Lake Geneva in the north, the wine country spreads itself out to the foot of the Alps in the east and the as far south as the valley of the Isere, south of Chambery, about 100 km (62 miles) south of Lake Geneva. It is a shame that wine from Savoie is not better known. The predominant white wine is fresh and full of flavour. The scattered vineyards and hilly terrain make both wine-growing and making difficult so that these wines are not cheap. Savoie French wines are subtle, elegant, and characteristic of their terroir like no other wine.


    The region Savoie

    The vineyards of Savoie resemble a long ribbon of small areas in a half moon facing south-east. The climate is continental in nature but is moderated by the large lakes and rivers. To the west the vineyards are protected from the rain-bearing westerly winds by the Jura mountains and other hills. The high level of annual sun hours (1,600 per annum) are an important factor. The vineyards are sited between 300 and 400 metres (984--1,312 feet) above sea level. The soil is a mixture of chalk, marl, and debris from Alpine glaciers.



    The most important appellation is Vin de Savoie (still, sparkling, and slightly sparkling). There are 18 Crus which are permitted to use their name on the label.

    The Roussette de Savoie appellation (which uses solely the local Altesse grape) has an additional 4 Crus. Savoie is a wine region well-worth making a detour to visit, if only to discover the four unique native grape varieties: the white Jacquere, Altesse or Roussette, Gringet and red Mondeuse. In addition to these native grapes, Aligote, Chasselas, Chardonnay and Molette are grown for white wines and Gamay, Persan, Joubertin and Pinot Noir for the red and rose French wines.










    These French white wines are all made from the Jacquere grape. These are fresh, very aromatic wines. The colour varies from barely yellow to pale yellow depending on the terroir and from light and comforting with floral undertones such as honey-suckle that lightly prick the tongue to fully-flavoured and fruity. Chill this wine to 8°C (46.4°F). and drink when still young.





    The Chasselas grape (known from the best Swiss wines) typifies the white French wine. The colour is pale yellow and the nose reminds of ripe fruit, sometimes even of dried fruit. There is a full and fresh taste.

    Certain French wines such as Crepy in particular prick the tongue. Locally they say of a good Crepy: 'Le Crepy crepite,' or in other words it crackles.

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