Beverage
Savagnin
Savagnin is Jura’s signature white grape—high acid, walnut, curry-leaf spice, and apple—famous under voile for oxidative vin jaune and also made in ouillé (topped-up) styles that taste fresher and more floral. Related to Traminer lineages, it thrives in cool Jurassic limestone soils. Vin jaune and oxidative Savagnin shine with Comté, chicken in yellow wine sauce, and mushroom dishes; ouillé Savagnin works like a taut alpine white for fish and vegetables. When cooking with vin jaune, add late so the walnut-curry note is not boiled away.
Also known as: Savagnin, Vin jaune, Savagnin (sometimes mislabelled historically as Albariño)
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Savagnin was rooted in Jura vineyards as the base for long-aged oxidative whites.
Vin jaune tradition and ouillage practices differentiated Savagnin’s dual cellar identities.
Modern ouillé Savagnin and international interest revived non-oxidative expressions of the grape.