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The alpine vineyards of Savoie are situated between
Lake Geneva and Grenoble
and run parallel to Burgundy. The vast majority of
wine produced here is eagerly quaffed by visiting
winter sport enthusiasts,
hence only 10% of the production makes it outside the
region. Dry white, sparkling and red wines are
produced in the Savoie principally intended for
youthful consumption; they tend to be light in style
with a clean acidity. The most important grape here
is the Jacquère,
which is rarely found outside the appellation
and is characteristically supple, dry and fruity with
a hint of alpine freshness. Roussette is the second
most prolific grape, producing wines that are
fuller-bodied and spicily aromatic. Like the whites,
the red wines of Savoie (predominantly made from
Mondeuse) tend to be simple and fruity with
blackberry and blueberry flavours. All the
wines are well suited to carefree après
ski drinking or to partner the local specialities
- fondue or raclette.
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