Jacquere
Jacquère is one of France’s most widely planted yet least known alpine grapes, prized for producing light, ultra-refreshing wines that perfectly match mountain cuisine like fondue and raclette.
Varietal Origin: Jacquère is a white grape native to eastern France, particularly the Savoie region near the Alps. It thrives in cool, high-altitude vineyards, where it retains high acidity and expresses strong minerality from limestone and glacial soils.
Taste Profile: Jacquère wines are typically light-bodied, crisp, and delicate, with flavors of green apple, lemon, pear, and alpine herbs. They often show a distinct mineral, stony character, with subtle floral notes and sometimes a slight spritz when young. Alcohol levels are generally low, making them very easy-drinking.
Regional Styles:
Savoie (France): The heartland of Jacquère, especially in appellations like Apremont and Abymes, where it produces clean, mineral-driven wines meant to be enjoyed young. Often made in a fresh, unoaked style to preserve its purity and vibrancy.
Bugey (France): Smaller plantings produce similarly crisp, alpine-influenced wines.
Jacquère is the essence of alpine freshness—light, zesty, and effortlessly drinkable.
