Taste: The 2019 Les Vignes de Paradis Quintessence AOP Vin de Savoie Chasselas presents a clear and clean lemon hue in the glass. The nose is vibrant and lively, with bright citrus notes of lemon and grapefruit, accompanied by snappy hints of mint and fresh white flowers. There's an underlying aroma of salty coastal air, evoking the sensation of standing by the sea.
On the palate, the wine is silky and limpid, showcasing dominant flavors of lemon and grapefruit with a touch of savory orange oil. Undertones of white pepper and salt add depth and complexity to the taste profile. The wine possesses a slight richness, complemented by high-toned minerality and well-balanced acidity. The finish lingers with an elegant touch of juniper berries after the fruit subsides, leaving a refreshing and harmonious impression.
Pairing: The crisp acidity and minerality of the 2019 Les Vignes de Paradis Quintessence AOP Vin de Savoie Chasselas make it an ideal pairing for seafood dishes, such as oysters, mussels, or grilled fish. The wine's citrus notes and subtle salinity also complement lighter fare, including salads, fresh goat cheese, and vegetable-based dishes.
Savoie is known for its cheeses, and this Chasselas would pair beautifully with local options like Tomme de Savoie, Abondance, or Reblochon. Traditional Savoyard dishes like raclette or tartiflette, which feature potatoes, cheese, and onions, would also make excellent pairings with the wine's bright acidity and mineral character.
For a delightful vegetarian pairing, consider a zucchini and goat cheese tart, which would highlight the wine's acidity and citrus flavors. Alternatively, a mushroom risotto with fresh herbs or a spinach and feta-stuffed phyllo pastry would also be well-suited to the wine's mineral and citrus notes. A simple yet flavorful option would be a salad with mixed greens, toasted almonds, and lemon vinaigrette, allowing the wine's fresh and lively character to shine through. We’re sharing a vegetarian pasta recipe that’ll be amazing next to this wine- check it out below!
Creamy Bucatini With Spring Onions and Mint
By Melissa Clark
The Vineyard. Les Vignes de Paradis is a 7.5-hectare estate located in Ballaison, Haute-Savoie, on the shores of Lake Geneva. The vineyard is spread across two appellations: Crépy and Marin, with Chasselas vines planted in the 1990s on soils of glacial moraines, molasses, and silt. The estate practices biodynamics, plowing the vineyards on horseback and using medicinal plants and essential oils for treatments. After the harvest, sheep are entrusted with maintaining the soil. The new tanks at the estate incorporate spring water from Thonon-les-Bains, and the winery is certified organic.
Winemaking. The grapes are manually harvested in multiple passes, followed by a long elevage and aging in a variety of vessels, including neutral barrels and pyramid-shaped stone tanks. The grapes are gently pressed and fermented with native yeasts in fiberglass and demi-muids before being aged for seven months prior to release.
The Winemaker. Dominique Lucas comes from a family of Burgundian winemakers and chose to establish himself in the Haut Savoie to avoid the strict regulations of the AOC. He vinifies his grapes in an array of amphorae, barrels, and concrete eggs, with fermentations occurring naturally and only a minimal addition of sulfur at bottling.
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