Savagnin

Savagnin is a white wine grape variety that is grown primarily in the Jura region of France. It is also found in smaller quantities in other wine-producing regions, such as Switzerland, Australia, and Germany. Savagnin is known for its high acidity and aromatic complexity, producing wines with distinctive flavors of nuts, apples, and spices.

History

The origins of Savagnin are not entirely clear, but it is believed to have been cultivated in the Jura region for many centuries. Some ampelographers suggest that it may be a descendant of the ancient Traminer grape, although this theory is not universally accepted.

Viticulture

Savagnin is a late-ripening grape that requires a long growing season to fully develop its flavors. It is relatively resistant to disease, but can be susceptible to botrytis cinerea, a fungus that causes noble rot. The grape is typically harvested in late October or early November.

Wine production

Savagnin is used to produce a variety of different wine styles. In the Jura region, it is most commonly used to make Vin jaune, a distinctive yellow wine that is aged under a layer of yeast, similar to the flor used in Sherry production. This process gives the wine its characteristic nutty flavor and golden color.

In addition to Vin jaune, Savagnin is also used to produce Vin de paille, a sweet straw wine, and Côtes du Jura AOC, a dry white wine. Outside of the Jura region, Savagnin is often blended with other grape varieties to add acidity and complexity.

Food pairing

Due to its high acidity and complex flavors, Savagnin pairs well with a variety of foods. It is particularly well-suited to dishes with strong flavors, such as cheese, shellfish, and poultry. In the Jura region, it is traditionally served with Comté cheese and chicken dishes.

See also

• List of grape varieties
• French wine
• Jura