The Alps Wine & Food

Wines of Savoy
 Albeit the department of Savoy’s topography is prevalently mountainous, a wide range of quality wines are grown in the region. Wine was introduced in this region around the first century B.C. by the Romans, who planted vineyards in the footsteps of the glacial valleys around Mount Blanc. The geographic position of Savoy, north of the 45th parallel, gives the region a continental climate, with cold winters and hot summers, while the Alps are a perfect barrier against the cold winds blowing from north-east (Bise). This unique climate, along with the presence of numerous glacial lakes, the sun exposure and the altitude of the vineyards (between 220 and 550 meters) lead to a production of precocious white wines and intense, full-bodies red wines.

Red Wines of Savoy

Mondeuse: a full-bodied ruby red wine which flows easily in the mouth with pungent scents of berries, rose petals and green pepper.

Mondeuse d’Arbin: ranging from cherry to intense ruby-red, this rustic wine elegantly blends scents of vanilla, chocolate and liquorices.

Pinot Noir: this legendary wine is highly perfumed and fruity with a robust 12-13º alcohol; the perfect accompaniment to red meat, game and cheese.

Persan: an exceptional wine with a rich and stimulating bouquet; very smooth in the mouth, with a persistent taste of raspberry and violets.

Gamay Noir: a very pleasant, fruity and clear red wine, with purple hues; delicate in the mouth, with moderate alcohol and good fresh acidity.

White Wines of Savoy

Chignin Bergeron: a great wine, of rich golden yellow hue. The fragrant exuberant taste is perfectly balanced by the soft and warm aroma of chamomile, jasmine tea and honey.

Chignin: a dry fragrant wine with a fresh fruity flavor, served at its best within two years.

Roussette de Savoie Monterminod: a well bred, full wine that is slightly mellow, with aromas of violet and flavors of bergamot, hazelnut and almond. It is at its best after aging for a few years (2 to 5 years).

Altesse: this rare wine is the product of a second fermentation of a dry white Jacquere with an Altesse (Roussette) - based liqueur.

Mondeuse: another very rare white wine, delicate on the nose and easy in the mouth with scents of grass and citrus.

Pinot Gris: a low acidity wine of hay-yellow color, sometime with a hint of pink. The aroma and the taste recall flavors of spices and white soft fruits such as peaches and apricots.
 
Food of Savoy
 The quality of the grass in the high meadow of Savoy means that the production of milk and subsequently, of cheese, is excellent. The most famous cheeses of Savoy are the Beaufort (also known as the ‘Prince of Gruyeres’), the Reblochon, the Abondance, the Chevrotin and the Tomme de Savoy. No wonder than two of the most delicious and convivial specialties of this region feature cheese as the main ingredient: the Raclette (where cheese is melted using raclette machine and served over boiled potatoes with cold cuts and cornichons) and the fondue.  Savoy is also renowed for the quality and flavor of its hams and salamis, a perfect accompaniment for the raclette or served as an entrée.