Tasting notes
Minerality, Alcohol, Acidity, Woody, Body · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickRoasted chicken with mushroom cream pan sauce and thyme
Succulent roast chicken with an earthy, creamy mushroom sauce pairs with the wine's round body and oak nuance; acidity refreshes the palate and minerality balances umami.
- Pan-seared scallops with brown butter, lemon and chive
Delicate scallops and nutty brown butter are lifted by lemon and chive; the wine's minerality and medium acidity cut richness while fruit notes echo the shellfish sweetness.
- Stewed Cuttlefish with Cherry Tomatoes and Olives
Tender cuttlefish in a light sauce; cherry tomatoes and olives provide savoriness and moderate acidity. The balanced structure of the dish complements the minerality and woody notes of the wine.
Show moreShow less
- Roasted goat cheese with honey, toasted seeds and warm bread
Melted cheese, light honey and crunchy seeds: the saltiness and richness of the cheese are balanced by the acidity and minerality of the wine, for a savory pairing.
- Roasted Goose Breast with Orange Sauce
Juicy goose breast with a tangy-fruity orange sauce that complements the lively acidity and fruitiness of the wine; a full body and subtle roasted notes balance the minerality and wood.
- Tuna tataki with sesame seeds and fresh mango
The fruitiness meets the freshness of the mango, while the structure and acidity balance the richness of the tuna and the toasted nuances of the sesame.
Storage potential between 10 and 50 years
Currently drink vintages 1976 to 2016
Serve between 12°C and 14°C
Common varieties
Savagnin
Savagnin is a white grape variety mainly cultivated in the Jura region of France. It is used to produce dry and oxidative white wines, as well as the famous Vin Jaune of Jura, with flavors of nuts, apple, and curry.