The flavor of brown butter in wine of Savoie
Discover the of Savoie wines revealing the of brown butter flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
Savoie is a wine region in eastern France, in the mountainous areas just South of Lake Geneva and on the border with Switzerland. The location and geography of the region has very much defined its Character, which is fragmented, hilly and slightly Swiss. This is evident in the fresh, crisp white wines produced here, as well as in the labels of the region's wines. Many bear a white cross on a red background - the flag of Switzerland and Savoy.
About three quarters of the region's wines are white. This is mainly because most of the red Grapes would have difficulty maturing properly in the cooler Climate of Savoy. Jacquère is the most widely planted white grape, due to its high yield. Altesse, traditionally known here as Roussette, is used to produce some of the finest wines in Savoie, including its own appellations of Roussette de Savoie and Roussette de Bugey.
Decanter Fine Wine Encounter NYC is a one day event on Saturday 18th June bringing together prestigious wine producers and aficionados from around the globe in one of the world’s greatest cities – New York. We have curated a fantastic line-up of masterclasses which guests can participate in throughout the day and we’re very excited to host a unique Champagne masterclass with Krug – an opportunity to taste and converse with winemaker Jérôme Jacoillot from the renowned Champagne house. ...
Both Mouton and Margaux 2021 were released en primeur at €420 per bottle ex-Bordeaux, down 2.8% on the 2020-vintage debut last year, according to Liv-ex, a global marketplace for the trade. While the market dynamics vary between these two First Growths, their 2021 grands vins were being sold en primeur as the cheapest of the last four vintages – below current prices on 2018, 2019 and 2020. Merchants were offering Mouton 2021 and Margaux 2021 at £5,100 (12x75cl in bond). Initial signs suggested t ...
Layers of colour in the sky before me: indigo, peach, salmon. In the rear-view mirror, the gold was catching fire. As I drove down through the lonely, Mistral-chilled vines of Babeau-Bouldoux towards nearby St-Chinian, I was thinking about what Christine Deleuze of Clos Bagatelle had just said. ‘When you came to visit 10 years ago,’ she reminded me, ‘you said we needed to wait another decade for a market breakthrough. Today you’ve said we need to wait another decade or two. So when, exactly, wil ...