Comparatively, you could liken this to a Sauvignon Blanc, though there is much more minerality, and hints of almond paste, crème fraiche and fresh herbs. I have been a huge believer in this wine since I first tried it years ago. Our local gem distributor Vintner Select imports this one, though nationally it is mostly represented by Michael Skurnik.
The region of Savoie is primarily a region of white grape varieties, with Jacquères, Roussanne, Altesse (also called Roussette) and Gringet, as well as the red grape Mondeuse. These wines are characteristically mineral, floral and fruity, providing a great context for food pairings. Pinot Gris and Pinot Noir are also produced here, and are reminiscent of their Northern Italian versions.
The Labbé Abymes Vin de Savoie is a youthful expression of the Jacquères grape, full of white flower notes and even a hint of star fruit and d’Anjou pears. I’ve served this alongside grilled flounder with a sauce remoulade, or just some raw oysters on the half-shell. And yes, it rocks with sushi.
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