Little-Known French Wine Region Is Ideal For Spring
It’s probably still premature to break out the Txakoli or Sancerre, or whatever crisp, refreshing white you prefer for summer, but there’s definitely a category of wine that embodies the chameleon-like nature of early spring, especially here in New York, where the weather is a reminder of Robert Frost’s lines.
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You know how it is with an April day
When the sun is out and the wind is still,
You’re one month on in the middle of May.
But if you so much as dare to speak,
A cloud comes over the sunlit arch,
A wind comes off a frozen peak,
And you’re two months back in the middle of March.
— From “Two Tramps in Mud Time”
I find that France’s little-known and oft-neglected Savoie region — a tiny Alpine growing area perched up in the mountains along the Swiss border — delivers just what I’m looking for this time of year. With its versatile range of whites that run the stylistic gamut from playfully brisk to generously rich, and its light-bodied, elegantly lifted reds, Savoie wines offer the perfect way to pass the time while waiting for the first spring greens to appear at the market.
Whenever I drink wines from this part of the world, I immediately envision myself in a landscape that seems to belong in “The Sound of Music,” complete with herds of grazing cattle, sleepy little cottages and a token babbling brook. Technicolor Hollywood fantasies aside, it can’t be denied that, at their best, the area’s wines communicate an unmistakable sense of place, all mountain air and meadow grass and wildflowers.
Although not a whole lot of the area’s wine makes it to U.S. shores, what does arrive is truly worth seeking out. Producers of note include Franck Peillot, Eugene Carrel, Domaine Labbé and the extremely hard-to-find Domaine Belluard, but I’ve recently developed an obsession with a small vigneron by the name of David Dupasquier, located in the village of Jongieux, who makes a gorgeous lineup of wines from such distinctive regional grapes as Jacquère and Altesse (his whites), as well as the red-skinned Gamay and Mondeuse.
Minimalist Savoie winemaker
A fifth-generation winemaker now at the helm of his family estate, Dupasquier adopts a minimalist approach to his work in the vineyards and the cellar. For one, he harvests entirely by hand, which, given the precariously steep vines he tends, must pose a considerable challenge. Among other praiseworthy practices, he also makes a point of fermenting with indigenous yeasts, which better allows the underlying materials of the wine to shine through. For anyone interested in experiencing the high-altitude clarity possessed by so many wines from Savoie, Dupasquier’s efforts couldn’t be more faithful regional ambassadors.
His unusual level of dedication and care is evident across all of his wines, and his profound expression of the Jacquère grape is no exception. While many examples of the varietal are innocuous affairs, best used to quench the thirst of skiers after a long day on the slopes, his version possesses a bright wash of acidity and a stony mineral core that overturns expectations while remaining utterly true to its place of origin. Despite its deceptively lithe and nimble frame, it manages to deliver a sense of weight without being weighty, gesturing toward richness with a fuller, creamier texture than any other expression of the grape I’ve encountered. In this respect, the wine seems to me like an Alpine version of some of the better Muscadet cuvées that have recently raised that region’s profile.
All in all, the wines offer a refreshing dose of seasonal irony. On the richer side of the spectrum, for those chillier April days when, as Frost writes, you feel like you’re still “back in the middle of March,” Dupasquier’s stellar Rousette de Savoie does the trick. Particularly appealing in the recently released 2010 vintage and based on the late-ripening Altesse grape (known regionally as Rousette), it represents just the sort of comforting, deep-yet-chiseled, viscous-yet-fresh white to be enjoyed with the last of winter’s hearty, bone-warming fare: Think roast pork or trout in cream sauce. When the warmer weather comes in full force, however, I’ll gravitate toward his bright and elegant vins rouges. Plunged in the ice bucket before serving, the 2010 Dupasquier Savoie Gamay drinks like a transparent, mountain-grown Beaujolais, chock full of juicy red berry fruit and a clean mineral finish that sings of the rocky slopes in which it was raised. Cue the first spring chicken.
Top photo: David Dupasquier in the fields. Credit: Courtesy of Domaine Dupasquier