Vins des Allobroges \ Grape varieties
Grape certainly from Bourgogne. Genetic analyzes have shown that it is the result of a cross between Gouais blanc and Pinot.
Aligoté is part of vine appellations Bourgogne -Aligoté, Bouzeron, Beaujolais-Villages, Bourgogne Grand ordinaire, Crémant de Bourgogne, Bugey, ...
It gives a lively nervous wine, more or less aromatic and has sometimes a particular character. Drink early in most cases.
Aromas of acacia, lemon, hazelnut, white peach, green apple, grape, vanilla, ...
Savoie native variety but also grown in the Ain and Isère, Altesse grape is called Roussette as well. Ampelographic studies give it a cousinhood with Viognier, Marsanne, Roussanne, or Syrah and Mondeuse.
Altesse is part of vine appellations Bugey, Roussette de Savoie, Roussette du Bugey, Seyssel and Vin de Savoie. It is on the hillsides of Jongieux in Savoy, that gives it its name Marestel the most advanced aromatic expression.
Alone or combined with other grapes (Chardonnay, Mondeuse blanche), it provides two types of wine: either dry white, generous, full-bodied, aromatic, elegant and suited to aging, or soft white, sparkling or effervescent.
It is very present in the Swiss Valais, as well as in the Aosta Valley in Italy. It is a noble grape that used to be grown in Savoy.
Not to be confused with the Sylvaner sometimes called Grande Arvine with no relationship. Based on genetic analyzes published in Switzerland, Arvine would be very close to Chasselas. It is also a related to Grosse Arvine, very few cultivated today.
Arvine gives an elegant wine, full-bodied, manly, very distinctive,, complex and in most cases very balanced, almost always with a saline final grade. Dry, it can be drunk rather young; sweet or liquorous, it has an aging potential of several years.
Aromas of citrus (lemon, grapefruit ...), pineapple, mushroom notes, quince, spices, passion fruit, yellow stone fruits, wisteria blossom, mango, honey, rhubarb, ...
It is the oldest variety grown in Gironde (1st century AD).
It was probably chosen or selected empirically within plant material from the north side of the Pyrenees (Spanish Navarre and Gipuzkoa), area of the very ancient vineyards of Txakoli.
It should be noted that two other grapes are similar : Morenoa and Txakoli Noir; this last one shares with Cabernet Franc and Gros Cabernet the same synonymous (h)Ondarrabi beltza.
It is traditionnally part of vine appellations Médoc, Graves, Saint-Emilion, Bergerac, Pécharmant, Côtes de Duras, Buzet, Madiran, Irouléguy, Béarn, Côtes du Marmandais, Côtes du Brulhois, Bourgueil, Saint Nicolas de Bourgueil, Chinon, Saumur, Saumur-Champigny, Touraine, Coteaux du Loir, Anjou, Rosé de Loire, Rosé d'Anjou, Cabernet d'Anjou, Cabernet de Saumur, Orléans-Cléry, Cheverny, Coteaux du Vendômois, Coteaux d'Ancenis, Vins du Thouarsais, Haut Poitou, Malepère, Cabardès, Limoux ... and Vins de Pays.
It provides a quality wine, very structured, fragrant, less colorful than the one with Cabernet Sauvignon and less rich in tannins, allowing a faster aging.
Aromas of cocoa, blackcurrant (sometimes mixed with vegetal notes of blackberry wood), quince, spices, ivy leaf, fern, strawberry, raspberry, ripe fruit, menthol notes, dry pepper, green pepper, undergrowth, tobacco, violet.
Grape widely grown in the Gironde where it would be native. It comes from a cross between Cabernet Franc and Sauvignon Blanc.
It is part of vine appellations Médoc, Graves, Saint-Emilion, Bergerac, Pécharmant, Côtes de Duras, Buzet, Cotes de Provence, Les Baux de Provence, Coteaux d'Aix-en-Provence, ...
Cabernet Sauvignon often brings an interesting tannic structure accompanied with a deep color, usually suited to aging and maturing in wood. Vinified alone, it sometimes lacks fat and roundness.
Aromas of ripe blackcurrant, blackcurrant leaf, dark chocolate, sweet spices, fern, smoke, cherry, blackberry, green pepper, plum, licorice, underbrush, tobacco, truffles, vanilla, violet.
A strong presence in Champagne and Bourgogne, it is in Chablis the only cultivated variety. Different genetic analyzes have shown that it is the result of a cross between Gouais blanc and Pinot.
Chardonnay is part of vine appellations Champagne, Saumur, Orléans, Touraine, Vins du haut Poitou, Vins du Thouarsais, Bugey and Vin de Savoie.
It is also highly represented in so-called "new world" countries.
With reasonable yields, it gives a wine of great finesse, well-balanced, powerful, wide and with a strong aromatic potential. Chardonnay also lends itself well to breeding and fermentation in barrels.
In the South of France, it should be harvested early enough to get a high quality product and the balance degree / acidity should be especially monitored.
Chardonnay is a very revealing variety of the soil and climate suitable for both fresh and warm, it will develop very different flavors depending on where it is grown and how it is raised. The following list (not exhaustive ...) is a proof:
Aromas of acacia, almonds, toasted almonds, almond green, amber, hawthorn, banana, fresh butter, brioche, cinnamon, blackcurrant, cherry, mushroom, honeysuckle, wax, lemon, leather, quince, spices, blackcurrant leaf, flower orange, fresh hay, fern, dried fruit, fresh grass, lilac, lily, mango, candied chestnut, spearmint, bread, honey, mousseron, blackberry, hazelnut, toasted hazelnut, buttery notes, peach-stone, orange confit, white nettle, buttered bread, toast, grapefruit, papaya, almond paste, white peach, rose petal, flint, pear, pepper, apple, licorice, flint, undergrowth, elderberry, blond tobacco, lime, toast, truffle, vanilla, verbena, purple, ...
This is a very old grape variety, known worldwide both for the production of table grapes and winemaking.
Based on genetic analyzes conducted in Switzerland in 2009, it would be a native of Switzerland (Vaud specifically), but it seems that it would be difficult to identify its parents probably missing today. It is in this same Valais that it is known as the " fendant" because of its fragile grains that open to pressure. In France, it is the AOP Chasselas de Moissac which is its most famous declination. Chasselas offers many mutations, which are often natural, such as the Cioutat with marbled foliage and palmatisect leaves, the muscat white variety or the Chasselas rosé.
It is part of vine appellations Alsace, Crépy, Seyssel effervescent, Vin de Savoie, Marignan, Ripaille, Pouilly-sur-Loire,…
It gives a pleasant wine to be drunk young, generally low alcohol and low acid.
Aromas: hawthorn, ripe lemon, mint, hazelnut, ...
This variety is the rose mutation of the Chasselas blanc with the same general characteristics, and with a more developed production area (Alsace, large south-west, Provence, Corsica, ...).
This grape is not grown now
Corbeau (Douce noire)
Before the phylloxera crisis, Douce noire one met in a region between Vallée de la Saône and Isere, on the banks of the Rhone river from the exit of Switzerland to the junction with the Isere. In Savoy, it represented a very important area and was very often associated with Persian and Mondeuse noire to minimize the acidity and relax their tannins. It could also be found in Côte d'or, Yonne, Charentes, Dordogne, Lot et Garonne. Today, it is almost no more multiplied even though it was listed since 2008 in the Official Catalogue of vine varieties under the name Corbeau. Douce noire has long been confused with Italian Dolcetto nero.
This variety gives a soft wine, lively, with harmonious tannins, slightly alcoholic, ideal to produce a young wine. Part of the grape varieties Vins des Allobroges.
Aromas of red berries, elderberries, violet, ...
Etraire de la Dui
This variety is native to the Isère valley; it could have been in fact discovered in the Mas de l'Aduïin in Saint-Ismier. One can find some resemblance to Persian, hence its nickname of Gros Persan. Today its nurseries multiplication is very low.
The Etraire is part of the vine appellations Vin de Savoie, where it is grown confidencially.
It gives a tannic wine, dark red with purple reflections, full-bodied, slightly astringent in its infancy but benefits from aging, bouquet with a flavor herbaceous notes.
Aromas of coffee, cassis, cloves, stone fruits (ripe cherries, sour cherries ...), currants, pencil lead, pepper, ...
Coming from the interspecific cross between Gamay and Reichensteiner obtained in 1970 by André Jacquinet from the Federal Agricultural Research Station Agroscope of Changins-Wadenswil (Switzerland).
From this same cross is born Garanoir grape.
Gamaret produces a wine with a beautiful dark ruby color, fine, structured and balanced with soft tannins, slightly spicy, rich in anthocyanins and other polyphenols, and suited to aging.
Aromas of cocoa, blackcurrant, spice, fig, raspberry, blackberry, ripe plum, licorice, violet.
Typical Burgundian grape. Based on genetic analysis, it comes from a natural cross between Pinot and Gouais.
Gamay is part of the vine appellations Bourgogne, Bourgogne Passe-Tout-Grains, Crémant de Bourgogne, Mâcon, Mâcon supérieur, Beaujolais, Beaujolais supérieur, Beaujolais-Villages, crus du Beaujolais, Anjou, Touraine, Rosé de Loire, Coteaux du Loir, Coteaux du Giennois, Valençay, Châteaumeillant, Coteaux d'Ancenis, Vins du Thouarsais, Côtes d'Auvergne, Saint-Pourçain, Côtes du Forez, Côte Roannaise, Vins de Savoie, Châtillon en Diois, Bugey, Gaillac, Côtes du Marmandais, Lavilledieu, Estaing, Entraygues-Le Fel, Rosé des Riceys, Côtes de Toul, Luberon et de nombreux Vins de Pays.
It gives a wine with a beautiful vivid, intense, clear and bright red. It is clothed in purple, carmine, cherry, scarlet or all shades of ruby. It can also be garnet but never very dark. Often adorned with purple hues.
Aromas of ambergris, ripe banana, English candy, cocoa, cassis, ripe cherry, spice, strawberry, jammy strawberry, raspberry, currant, iris, jasmine, blueberry, blackberry, mineral notes, peppery notes, peony, apple, prune, mignonette, pink, faded rose, truffle, violet.
Gamay de Bouze
It is a mutation observed by Caumartin in 1823 on a strain of Gamay Noir with white juice. Like other Gamay teinturier, Gamay de Bouze served at a time to color the wine missing color.
It is part of the vine appellations Coteaux d'Ancenis et Touraine.
It gives a medium quality wine, lower than the one produced by the Gamay de Chaudenay and less colorful than the Gamay Fréaux.
Gamay de Chaudenay
It is a mutation observed by JM Bidault de Chaudenay - Saône et Loire - in 1832 on a Gamay de Bouze strain.
Like other Gamay teinturier, it also served at a time to color the wine missing color.
It is part of the vine appellations Coteaux d'Ancenis et Touraine.
It gives a less colored wine than the one produced by the Gamay Fréaux but with better qualities.
It is an ancient vine, native to the Arve Valley in Haute-Savoie. It can evoke Savagnin or Traminer without having kinship ties.
The Gringet is part of the vine appellations Vin de Savoie (raw) and Vin de Savoie-Ayze.
It gives a light and lively wine and is most often used in the production of sparkling wine or semi-sparkling wines.
Aromas of spice, wisteria, floral notes.
This grape is not grown now
Grape certainly originally from Savoy and Gouais blanc descending. It is particularly fond of the clay-limestone land with rocky scree.
It is part of the vine appellations Vins de Savoie and Bugey. Jacquère produces a pale wine, light - discreetly floral - bright, acid but with a pleasant freshness, often beading and intended to be consumed young.
Marsanne is a native of the Montelimar area in the department of Drôme. For a long time, it is also found in the Saint-Péray area in Ardèche and Tain l'Hermitage in Drome.
It is in most cases associated with Roussanne. Vinified alone, its wine is lighter than the latter, low acidity with less bouquet and delicacy, and with a capricious and disappointing aging. Its aromatic potential is nevertheless superior to the Grenache blanc but too weak to type an assembly. Instead, it gives excellent sparkling wines such as the best known Saint-Péray.
It is part of the vine appellations Saint-Péray, Hermitage, Crozes-Hermitage, Saint-Joseph, Côtes du Rhône, Corbières, Cassis,...
Aromas of dried apricot, acacia, beeswax, honeysuckle, quince, spices, dried fruits (almonds, hazelnuts and walnuts), jasmine, fresh lychees, acacia honey, citrus notes, white peach, Berries wood, baked apple, licorice, truffles, ...
This grape variety was very present once in Isère (Bourgoin region), it is now the subject of a confidential culture.
The mècle gives a solid wine, rich in color and tannins, a bit "stiff" at first, but with a lot of fullness.
Grape originally from the Bordeaux region, it is derived from a cross between Magdeleine noire des Charentes and Cabernet Franc. It is also the half-brother of Côt (or Malbec) but not the black shape of Merlot blanc.
It is part of the red vine appellations of most Vins de Bordeaux, Bergerac, Pécharmant, Côtes de Duras, Buzet, Côtes du Marmandais, Brulhois, Malepère, Cahors, Pineau des Charentes, ... and many Vins de Pays from the South of France.
Its blend with Cabernet franc’s grape must provides more lightness, delicacy and soft and puts it into aquiring faster the properties that must be its share. Merlot noir has a color intensity of two times that Cinsault. Sensitive to oxidation, it must avoid repeated contact with air: it is to be consumed quickly.
Aromas of cherry, leather, spices, jammy strawberry, blackberry, animal notes (venison), plum, apple notes, prunes, liquorice, undergrowth, truffles, violets, ...
Native variety of Savoy, it would be coming from a natural intraspecific cross between Gouais and Gringet. It should not be confused with the Jacquère which also carries the synonym of " Molette de Montmélian ".
It is part of the vine appellations Vins de Savoie, Seyssel et Bugey. Vinified alone, it provides a common wine, slightly aromatic, light, rich in alcohol, often with good acidity, and herbaceous taste. It is most often associated with Altesse to produce the sparkling Seyssel.
Cultivated for a long time in Savoie, this is not the black shape of the Mondeuse blanche. Studies show that it comes from a natural intraspecific cross between Mondeuse blanche and Tressot. Recent genetic research have several hypotheses, all of which confirm its close kinship link with Syrah (mondeuse noire is sometimes called " Grosse syrah ").
It is part of the vine appellations Vins de Savoie and Bugey. Gives a solid wine, tannic, colorful, with chewy, very distinctive, aromatic, moderately rich in alcohol, usually with good acidity, bitter at first and suited to aging.
Aromas of cassis, black cherry, spice, fig, strawberry, raspberry, cherry, iris, pepper, plum, black plum, truffle, violet, ...
Cultivated for a long time in Savoy, it is not the white form of the Mondeuse noire. It is the mother of Syrah, the father being the Dureza.
It is part of the vine appellations Vin de Savoie and Bugey.
The white mondeuse gives a wine of quality, long-life, rich enough in alcohol and often with good acidity.
Muscat à petits grains
Most likely of Greek origin, this grape has been cultivated since ancient times and is known worldwide.
Grown in many wine regions of southern France, it is part of the production of many natural sweet wines such as Muscat de Frontignan, de Lunel, d'Alsace, de Rivesaltes, de Mireval, de Beaumes-de-Venise, de Saint-Jean de Minervois; but also Banyuls, Grand Roussillon, Maury and Rivesaltes. In association with the Clairette, it produces Clairette de Die (Drôme).
Aromas of beeswax, lemon flowers, honey, pink, lime.
Its exact origin is not wellknown, but its starting point would seem to be Saint-Jean de Maurienne in Savoie. It was long the dominant grape in the whole valley of the Arc to its junction with the Isere and even to the limits of the department of Drôme.
It can still be found in the Valley of Grésivaudan until Savoie. This variety is very similar to Etraire de la Dui.
The Persan is part of the vine appellations Vins de Savoie and Vins de Pays in the same region.
It provides a quality wine, bouquet, tannic, colorful, rich in alcohol, slightly hard when young but very capable of aging (from 12 to 15 years to reach its fullness).
Aromas of raspberry, violet, ...
Grape probably from Burgundy. This is the gray shape of pinot noir; it should be noted that its gray character is not related to its entire genetic code, but only to that of its mutated cell tissue on the periphery of the grapes and thus only the vegetative propagation can propagate this gray character.
Pinot Gris is grown mainly in the Pays de Loire and Alsace where it gives high quality wines, very fine, particularly those from late harvest or selection of noble grapes: Pinot Gris is well suited to an overmaturation of the grapes on strains.
Aromas of apricot, amber, fresh butter, smoked wood, cocoa, cinnamon, ash, mushroom, chanterelles, honeysuckle, beeswax, wheat, white fruit, passion fruit, broom, humus, fresh nutty, honeyed notes, wet straw, grapefruit, burning vines shoots, undergrowth, vanilla, ...
Grape probably from Burgundy. Recently, Italian and Swiss researchers hypothesize that Pinot Noir is a great-grandparent of Syrah.
Pinot Noir makes many Burgundy, Champagne or Orléanais appellations famous. It produces a beautiful colored wine, with a pleasant bouquet, which remains long in the mouth and sometimes can be stored for a very long time depending on vintages.
Aromas of hawthorn, banana, heather, cocoa, coffee, cinnamon, black currant, mushroom, cherry, mushroom, chocolate, quince, fresh bread crust, leather, dates, spices, figs, fern, strawberry, jammy strawberry, raspberry, fruit confit, cooked fruit, ripe fruit, clove, cherry, currant, humus, jasmine, mint, blueberry, moss, blackberry, musk, animal notes, cherry stone, carnation, gingerbread, baked peach, pistachio, peony, pepper , pepper, plum, ripe plum, pepper, prunes, ripe grapes, liquorice, mignonette, pine resin, brier rose, faded rose, undergrowth, elderberry, wet earth, truffles, vanilla, venison, violet, ...
It is an old variety from Franche-Comté, mostly grown in the Jura. Genetic analyzes have revealed that it is parent with Rèze.
Poulsard is part of the vine appellations Arbois Arbois, L'Etoile, Côtes du Jura and Bugey. It gives a slightly colored wine of great finesse, taking a beautiful "onion skin" color with age, having the fire and a delicate fragrance. It is also an excellent table grapes with good-keeping qualitites.
Aromas of red berries (redcurrant, strawberry or raspberry), undergrowth, sometimes tawny impressions of meat, smoke, mineral notes, ...
This grape is not grown now
As Marsanne, Roussanne is a native of the Montelimar area in the department of Drôme. It is also found for a long time in the region of Tain l'Hermitage (Drôme) and Saint-Péray (Ardèche). Not to be confused with Var rosé or Var Roussanne, with rose colored berries and is almost no longer multiplied. In Savoy, it takes the name of Bergeron (Chignin).
Roussanne is a noble grape producing wines of high quality, fine, straw-colored, powerful, often with good acidity, a remarkable bouquet and aging very well.
It is part of the vine appellations Hermitage, Vins de Savoie, Crozes-Hermitage, Saint-Péray, Saint-Joseph, Côtes du Rhône, Châteauneuf du Pape, Corbières,...
In combination with other white varieties, Roussanne gives an aromatic supplement and elegance that the latter would not have without it.
Aromas of apricot, hawthorn, green coffee, honeysuckle, honey, discreet narcissus, iris root, ...
Particular grape frome the Haute-Savoie vineyards, grown in the Arve Valley.
La roussette d'Ayze is part of the vine appellation Vin de Savoie-Ayze.
It provides an average quality wine, slightly aromatic and is mainly used for the preparation of sparkling wines.
This grape is not grown now
It is a typical grape of Bordeaux.
It is part of the vine appellations Sauternes, Barsac, Loupiac, Sainte-Croix du Mont, Bergerac, Monbazillac, Pouilly fumé, Blanc fumé de Pouilly, Sancerre, Menetou-Salon, Quincy, Reuilly, Valençay, Vin du Haut-Poitou, Saint-Bris, Cassis, Bandol,...
In Sauternes, it produces excellent sweet white wines. In other regions, it gives a dry white wine, very fragrant, elegant, fine, balanced, distinctive, and high in alcohol.
Aromas of apricot, acacia, bitter almond, pineapple, rosewood, blackcurrant bud, boxwood, blackcurrant, mushroom, lemon, quince, leather, spices, fennel, blackcurrant leaf, mackerel currant leaf, acacia flower, orange blossom, cut hay, fern, passion fruit, exotic fruits, broom, iris, mango, mint, honey, narcissus, smoky notes, musky notes, orange, straw, grapefruit, flint (Sancerre ), cooked leek, green pepper, fresh apple, flint, undergrowth, violet, citrus zest, ...
It is a grape that is native of Italy, specifically in the Tyrol. Genetic analyzes have revealed that it is a parent with several grape varieties including Petit Manseng. The Gewurtztraminer is an aromatic natural rose mutation of the Savagnin blanc.
It is part of all the vine appellations of Jura with the famous production of vin jaune. The wine Alsace-Klevener de Heiligenstein is also obtained with the Savagnin. It gives great vin de garde, powerful, heady, full-bodied and in many cases with good acidity.
Aromas of almond, cocoa, spices, floral, acacia honey, plum, muscat, hazelnut, walnut, green walnut, white pepper, green apple, ...
Velteliner rouge précoce
Grape probably originated in northern Italy. It occurs mainly in Austria, Germany, Switzerland, Hungary, Slovakia, ... but also somewhat in France where it is part of vine appellations Vin de Savoie.
It gives a wine with a particular bouquet, generous, bold, pleasant, rich in alcohol, slightly aromatic with a tendency to maderize quickly, usually with medium acidity.
Ancient grape of Isère department and particularly the valleys of Grésivaudan and Drac, it is sometimes called in Grenoble “Etraire blanche”.
Verdesse is is part of vine appellation Vin de Savoie.
It gives a wine of excellent quality, generous, lively, rich in alcohol, with a special robust but not musky flavor.
Very floral and vegetal aromas.
It is an ancient grape vineyards of Condrieu and Ampuis. It is also found in many South of France Vins de Pays where it is vinified alone in most cases.
Viognier is is part of vine appellations Condrieu, Château Grillet - vinifié seul -, Côte rôtie, Côtes du Rhône,...
It produces high quality wines, fat, soft to the limit of smoothness, very fine, very fragrant, sometimes lacking a good acidity and may sometimes have a slight bitterness. Serve cool but not chilled, as an aperitif or to accompany fish, crayfish, quenelles Lyonnaise or white meat.
Viognier can also be used to develop semi-sparkling or sparkling wines.
Aromas of apricot, oak, honeysuckle, wax, lime, quince, spices, almond blossom, flower hawthorn, dried fruit, toasted, iris, mango, acacia honey with which aging brings a touch of musk , mineral, gingerbread, fish, tobacco, lime, violet, ...