Savoie wines are from a small area in southern France near the Swiss border just south of Lake Geneva. The nearby Alps are always in sight; indeed this is a land of hillside vineyards.

This is primarily a white wine territory (70%), thanks to the cool temperatures and mountain breezes. Leading varieties include local ones such as Jacquere and Roussette, while there is also some Roussanne and Chardonnay planted as well. Savoie whites are generally high in acidity, with apricot and pear flavors; these wines work well with local cheese such as Reblochon and Emmenthal de Savoie.

Red varieties include Mondeuse, a local specialty, as well as cool climate cultivars such as Pinot Noir and Gamay. The wines are medium-bodied, with very good acidity, dark cherry and plum flavors and sleek tannins. Local cheeses such as Tomme de Savoie and Tome des Bauges are recommended with these reds, as are poultry and lighter game birds.

Rosés make up about 6% of total production, with 4% sparkling. Only about 5% of these wines are exported; total vineyard acreage is about 5000 acres. (Wine/Appellations)