A white grape native to Eastern France it is most important in the Savoie and Bugey regions where it used to produce crisp, light wines. The classic Savoie appellations for Jacquère are Apremont, Abymes and Chignin, although most areas of Savoie grow Jacquère.
Made to be drunk in their youth, the wines produced from Jacquère tend to be very light-bodied and crisp with a clean minerality and light floral blossom notes. On the palate they are often described as having citrus or green apple acidity, and can be compared to some lighter Muscadet wines, without the leesy characters. Due to their typical “mountain freshness,” they are a great match with light seafood dishes – think sashimi or ceviche – or even lightly seared scallops.
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