Jacquère is a clean and fresh alpine white grape variety grown in Savoie, France. The white wines of Jacquère are highly prized but traditionally hard to come by outside France.
Most Jacquère grapes are grown under the shadow of Mont Granier, specifically in the villages of Apremont and Abymes, both of which are crus of the Vin de Savoie appellation. Here the variety must make up at least 80 percent of the wine, with Aligoté, Altesse, Chardonnay and Marsanne making up the balance. In practice, many of these are actually entirely made from Jacquère.
The wines have high acidity, characteristic of cool climate vines, and are often described as "mountain fresh" or "alpine clean". They can also be quite herbaceous and show aromas of freshly cut grass, green apples and pears. A Jacquère is usuall best consumed young, while it still displays its clean minerality and lively citrus palate.
This is a high-yielding variety, though advances in winemaking technology and practices have seen a dramatic improvement in quality since the 1980s. Previously, a lot of Savoie wine had the reputation of being thin and lacking distinction. Jacquère is one of the grapes responsible for bucking this trend and showcasing the region's potential.
Synonyms include: Martin-Côt, Molette de Montmelian.
Food matches for Jacquère include:
- Tartiflette (baked potato, reblochon cheese, lardons and onions)
- Eggplant parmigiana
- Smoked trout fishcakes