Savagnin blanc

Savagnin blanc (or Traminer) is a white wine grape variety that is grown primarily in the Jura region of France. It is also found in other wine-producing regions around the world, including parts of Switzerland, Australia, and Germany. Savagnin blanc is known for its distinctive, aromatic flavor profile and its ability to produce a wide range of wine styles, from dry table wines to sweet dessert wines and even fortified wines.

History

The origins of Savagnin blanc are believed to date back to the Middle Ages, although the exact details of its history are somewhat unclear. It is thought to have originated in the Alps region, possibly in the area that is now northeastern France and southwestern Germany. The grape is closely related to other varieties such as Gewürztraminer and Pinot gris, suggesting a common ancestry.

Viticulture

Savagnin blanc is a late-ripening variety that requires a long growing season to fully develop its flavors. It is also relatively resistant to disease, making it a popular choice for organic and biodynamic viticulture. The grape is typically harvested in late October or early November, depending on the climate and the desired style of wine.

Wine production

Savagnin blanc is used to produce a variety of different wine styles. In the Jura region, it is most famous for its role in the production of Vin jaune, a unique style of wine that is aged under a layer of yeast, similar to the process used in the production of Sherry. The grape is also used to produce dry white wines, sweet dessert wines, and fortified wines.

Flavor profile

Wines made from Savagnin blanc are known for their distinctive, aromatic flavor profile. They often exhibit notes of citrus, apple, and pear, along with floral and herbal nuances. The wines can also have a characteristic nutty or oxidative quality, particularly in styles such as Vin jaune.

Food pairing

Savagnin blanc wines are versatile when it comes to food pairing. They can be enjoyed with a wide range of dishes, from seafood and poultry to cheese and charcuterie. The wines' high acidity and complex flavors make them a good match for rich, creamy dishes, as well as spicy and aromatic cuisines.