Jacquère

Jacquère is the signature white grape of France’s Savoie region, particularly dominating key crus such as Apremont, Les Abymes, and Chignin, where it thrives in the cool Alpine climate and limestone-rich soils. Typically low in alcohol (around 11–11.5% ABV), Jacquère produces dry, light-bodied wines with vibrant acidity, citrus aromas (lemon, lime, grapefruit), delicate florals, and a steely, mineral backbone—often with a slight natural effervescence (“perlant”). Historically known for high yields and simple, refreshing wines favored by skiers, modern winemaking since the 1980s has elevated Jacquère’s quality and expression. Best enjoyed young and well-chilled, Jacquère pairs beautifully with fondue, raclette, seafood, salads, and a variety of cheeses, offering a clean, crisp, and persistent finish that epitomizes its mountain terroir.

Jacquère stands out for its feather-light touch, bracing acidity, and signature low alcohol, making it a go-to choice for anyone craving a fresh, approachable white. In the glass, it shows off a pale straw-yellow hue, sometimes with a hint of green, and offers up subtle aromas of white flowers, green apple, and pear, all underscored by a cool, stony minerality. The palate is all about energy: zesty citrus, flashes of green herbs, and a clean, steely finish that lingers with mouthwatering crispness. Most Jacquère is fermented in stainless steel to keep its youthful, vibrant character, and it’s best enjoyed well-chilled and young, when those alpine-fresh flavors are at their peak.Jacquère’s character is deeply shaped by its alpine origins and the unique soils of its home region. The grape’s flavor profile is a direct reflection of:

• Regional Influence: Grown on limestone, marl, and scree soils, Jacquère exhibits a pronounced mineral core—think flinty, stony, or wet stone notes. This “mountain fresh” and “alpine clean” quality is its hallmark, setting it apart from more overtly fruity varietals.
• Climate Effect: The cool, elevated sites impart brisk acidity and a refreshing, lean structure. Fruit notes remain subtle and focused: crisp green apple, pear, lemon, and lime dominate, with gentle floral and herbal nuances. Occasionally, a hint of white peach or almond emerges, especially with bottle age or select vineyard sites.

Ultimately, Jacquère’s flavor is a pure expression of its cool, stony alpine terroir—delicate, mineral-driven, and refreshingly vibrant.

The distinct personality of Jacquère is deeply shaped by the unique terroirs of Savoie, with each cru highlighting a different facet of the grape’s bright, mineral-driven style.

• Apremont: The flagship cru for Jacquère, Apremont’s limestone and marl soils beneath Mont Granier yield wines that are crisp, intensely mineral, and alive with alpine freshness.
• Les Abymes: Neighboring Apremont, this area shares similar rocky soils and produces light, high-acid Jacquère wines with pure minerality and a clean, vibrant finish.
• Chignin: With steeper, sunnier slopes and limestone scree, Chignin’s Jacquère offers a touch more body and richness, while retaining the grape’s hallmark acidity and mountain character.
• Cruet: Known for its marly-calcareous soils, Cruet delivers Jacquère that stands out for its pronounced minerality, citrus notes, and lively, refreshing profile.

Jacquère’s lively acidity and mineral character make it an exceptionally versatile partner at the table, especially with foods that highlight freshness, creaminess, or subtle richness.

• Classic Alpine Cheese Dishes: Jacquère is the traditional choice with Fondue Savoyarde, Raclette, and Tartiflette, where its crispness cuts through rich, melted cheeses and balances cured meats and tangy pickles for a refreshing, regional match.
• Seafood and Fresh Vegetables: The wine’s bright acidity and subtle salinity make it ideal with oysters, shellfish, trout, and snapper, while also lifting the flavors of salads tossed in vinaigrette or grilled seasonal vegetables.
• Cheese Boards and Light Poultry: Beyond its Alpine roots, Jacquère pairs beautifully with soft and semi-hard cheeses like Brie, goat cheese, and young Gruyère, and it complements light poultry dishes seasoned with lemon and herbs, or a simple charcuterie platter at apéritif hour.

• Serving Temperature: Serve Jacquère well-chilled, between 8°C and 10°C (46°F to 50°F), to highlight its crisp acidity and delicate aromatics.
• Glassware: Use a standard white wine glass with a moderately sized bowl and a slightly tapered rim to focus its floral and mineral notes.
• Decanting: No decanting needed; enjoy Jacquère’s freshness straight from the bottle, as it can oxidize easily.
• Aging Potential: Best enjoyed young, within one to three years of the vintage, to capture its lively fruit and minerality.
• Storage: Store in a cool, dark place at a steady 11–14°C (52–57°F), away from light and strong odors; keep bottles with corks on their sides.