Pale gold in color, shiny, low in alcohol, always light on the stomach and with diuretic properties, Abymes wine is also lively, fresh, natural pearl and discreetly fruity. Very pleasant on the palate.
The Savoie is a picture of fairy-tale perfection: snow-capped peaks, green rolling hills, wildflowers, and cold, sparkling mountain streams. This idyllic region hugs the western Alps, where Michel Quenard farms twenty-two hectares of vineyards along the steep, terraced slopes of the Coteau de Torméry around Chignin. The limestone scree that dominates this vineyard land has brought great diversity to the soils, and consequently, the wines. His grandfather started the domaine in the 1930s. Though he slowly increased the vineyard holdings, he also sold off most of his wine in bulk. It was not until 1960 that Michel’s father, André, began bottling under their own label. Michel joined the domaine in 1976. Today, his son, Guillaume, joins him. While they are far from the only Quenards in Chignin, they are certainly the most well-known—perhaps this is due to the severity of their terrain and the quality of wines it produces. Andrew Jefford writes in his contemporary classic, The New France, “Michel Quenard and his father André are masters of the Bergeron grape, known in the Rhône Valley and elsewhere as Roussanne. They argue it should be limited to the best and steepest local sites where it can ripen fully, like the Coteau de Torméry, giving wines of real texture and perfume as it does so.” (p 122). We think it is one of the most unique and beautiful renditions of Roussanne in the world.
Despite the domaine’s proximity to the Alps, the vineyards enjoy a surprisingly warm microclimate with southern sun exposure. Fig and olive trees are also found among the vines, unusual for such a snowy region. There are sixteen crus in the Vin de Savoie designation, and each commune is known for a different grape varietal. Michel’s vineyards are planted to some of the region’s best known: Bergeron, Jacquère, Mondeuse, Altesse, and Pinot Noir. Michel bottles eight different cuvées, seven of which are still, and the other a sparkling Vin de Savoie Brut, which is made in the méthode champenoise. The minerality of Michel’s vineyards expresses an alpine freshness and liveliness in his wines. His cuvées go beyond the simple “eclectic” that categorizes wines from the region; whether they are quaffed or savored, they are all unique revelations that reflect the complexity of their terroir and the fine artistry of this master vigneron.
Tucked up into the sheltered foothills of the Alps where conditions vary considerably from one spot to the next, the vineyards of Savoie are widely dispersed within three main growing districts. These are Seyssel, Bugey and general Savoie. Within these are 16 different cru vineyard areas.
The region boasts a large number of unique indigenous grapes, incidentally unrelated to any nearby regions’ varieties. The styles here tend toward organic and traditional. In the past, the dynamic summer and winter tourist population consumed most Savoie wine before it could leave the area but the recent interest in esoteric varieties and natural, artisan wine has brought a renewed interest to Savoie.
In Savoie's most northern vineyards near Lake Geneva, the Chasselas grape dominates. Moving south, the white grape known as Altesse (also sometimes called Roussette) is responsible for Roussette de Savoie as well as Roussette de Seyssel.
Just north of Chambéry the white, Jacquère grows in the cru of Jongieux, along with Altesse, and Chardonnay. In the cru of Chautagne, the red grapes Gamay, Pinot Noir, and, especially, the local Mondeuse do well.
Chambéry, once famous for its vermouth, contains the crus of Abymes, Apremont, Arbin, Chignin and Cruet.
Types of white wine varieties
While only a handful of white wine varieties are responsible for most of the commercial production of white wine worldwide, hundreds of native varieties are important not only to local culture, but to the diversity of the global wine world. From lean and crisp to oaky and buttery, white wine comes in an array of styles and is produced in almost every wine region of the world. While they’re all important to local cultures and global wine diversity, these are the top white grapes used for production:
- Chardonnay: Diverse styles, but often shows oak influence and a buttery quality.
- Sauvignon Blanc: Crisp, aromatic, often un-oaked. Citrus, grassy and tropical notes.
- Pinot Grigio/Gris: Usually un-oaked, medium-bodied, with apple, pear and citrus.
- Chenin Blanc: Made into dry, sweet, still and sparkling wines. Apple, pear, ginger, “steel wool” minerality.
- Riesling: Tolerates cold weather, high in acid. Lime, peach and petrol notes. Can be dry, medium sweet or lusciously sweet.
- Semillon: Often blended with Sauvignon Blanc. Has a viscous texture and notes of citrus and tropical fruit. Susceptible to botrytis and used in rich dessert wines.
Styles of white wine
Apart from the differences between dry and sweet wines, there are 3 basic styles in dry white wines.
- Light, crisp and uncomplicated. Think Pinot Grigio.
- Medium-bodied, aromatic and flavorful. Sauvignon Blanc or Chenin Blanc.
- Full, textured and richly-flavored. Chardonnay or Viognier.
- Sweet white wine - Sweet whites occur when the winemaker stops fermentation before the yeasts have converted all the sugar to alcohol, the result being a sweet, low alcohol wine. A German Auslese Reisling is a good example of a still sweet wine.
- Dry white wine - Dry white wine happens when the winemaker allows fermentation to continue until little to no residual sugar is left. These can be higher in alcohol, though the percentage will vary depending on the ripeness of the grapes. Cooler climate whites will be lighter in body, ranging from 11% to 12.5% alcohol by volume (ABV). Warm climate whites will be fuller, from 13% to as high as 15% ABV in some cases.
Popular white wine regions
Some of the most popular New World white wine regions are California’s Sonoma and Central Coast regions, New Zealand’s Marlborough region and Chile. In the Old World, legendary regions include Burgundy and the Loire Valley in France, Germany’s Mosel and Rheingau, Italy’s Veneto and Alto Adige and Spain’s Rias Baixas.
How is white wine made?
Unlike red winemaking, the juice from white grapes is not typically left in contact with the grape skins during the fermentation process. As quickly as possible after harvest, grapes are crushed and pressed, removing the juice from the grape skins and other solids. To preserve fresh aromatics and fruit, white wines are fermented cooler than reds. The winemaker may let the wine rest on its lees (spent yeast cells) for a period of time, providing additional texture or a “biscuity” quality. They may also initiate malolactic fermentation, a process that converts tart malic acid into softer lactic acid and lends a creamy, buttery essence to the wine. Whether and how to use oak is another important decision. Barrels, especially new ones, can have a dramatic influence on a wine’s aromas and flavors, adding notes of vanilla, toast, spice and coconut. Though, older barrels can provide neutral containers for the development of the wine.
What gives white wine its color?
White wines can vary in color from nearly clear lemon-green to medium gold to pale orange or almost light brown, depending on grape variety, winemaking methods and age.
Red wine gets its color from time spent in contact with the skins. Since white wine juice is separated from the skins quickly, it tends to be pale. Un-oaked white wines are often light yellow, sometimes with greenish tints. White wines that mature in new oak will become richer in color; subtle oxidation that occurs with oak aging causes a more golden hue.
White wine color
Evaluating white wine color is best done in a well-lit room. Hold your glass against a white background and look closely. A very pale wine indicates an un-oaked, lighter-bodied wine that might come from a cool climate region like Italy’s Alto Adige or Germany’s Mosel. A straw-colored wine suggests Sauvignon Blanc, Semillon or Pinot Blanc, while fuller, oaked whites often appear golden in the glass. Deeper, darker colors result either from deliberate skin contact or longer, oxidative aging.
Pairing white wine with food
White wines can be versatile with food. Here are some terrific pairing ideas:
- Chardonnay with poultry, lobster or crab, rich and creamy cheeses.
- Sauvignon Blanc with light salads, light seafood dishes, goat cheese.
- Albariño with shellfish.
- Riesling (medium-sweet versions) with spicy Asian cuisine.
Health benefits of white wine
While white wine is lower than red wine in certain healthful compounds like resveratrol, multiple studies have shown that moderate alcohol consumption raises HDL (good cholesterol), reduces the risk of blood clots and helps prevent artery damage caused by LDL (bad cholesterol). Moderate consumption is typically defined as up to one drink per day for women, two for men.
How do you serve white wine?
Light-bodied white wines like Pinot Grigio should be served cool, at 45F to 50F. Fuller white wines like oaked Chardonnay are best served at 55F. As for stemware, the best white wine glasses have a stem and a narrow bowl large enough to allow swirling without spilling. Ideally for storing white wine in any long-term sense, it should be at cellar temperature, about 55F.
How long does white wine last?
Once opened, a bottle of white wine will usually stay fresh in the refrigerator for a couple of days or so. Unopened, white wines stay good for about a year to, in some cases, several decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning to strategically store white wine, reach out to a wine expert/professional.
Aging white wine
Most white wines are meant to be enjoyed soon after release, but some can age for decades. High quality Rieslings, as well as some White Burgundies and Semillons are in this category.