Grape variety Traminer /
Savagnin Blanc

That depends very much on the style of vinification! There are two different worlds here:
The "Ouillé" style (topped up/floral): If it is matured reductively (without much oxygen) like a modern white wine, it tastes fresh, citrusy, of white flowers, green apple and often has a distinctive, stony minerality. The oxidative style (sous voile/vin jaune): Here the wine matures under a layer of yeast flor. The result is spectacular: aromas of walnut, curry, saffron, dried fruit and salted lemon.

No, and that is the most important misunderstanding! Savagnin Blanc is not perfumed (no roses or lychees). It is rather "sparse" in the fruit, but enormously structured, with a lot of pull on the palate and a vibrant acidity. It impresses with its mouthfeel and depth, not with superficial fruit bombs.

Savagnin is one of the grape varieties with a very high natural acidity. This gives it an enormous backbone ("nerve"). The body is usually medium to full-bodied, but never appears fat due to the acidity, but rather wiry and athletic.

The undisputed home of world-class quality is the Jura in France.
The grape variety is celebrated here. Historically, the variety (probably) originates from the area around Tramin (South Tyrol), hence the name. In Germany (Baden/Palatinate), Switzerland (Heida/Païen in Valais) and Austria, too, there are more and more winegrowers who are cultivating the "original Traminer".

Because Traminer is one of the oldest cultivated vines (it is a parent of Pinot Noir and Sauvignon Blanc, for example!). Over the centuries, countless mutations have been created:

• Savagnin Blanc: The original form (white, acidic).
• Gewürztraminer: The aromatic mutation (reddish berries, intensely fragrant).
• Gelber Traminer: An intermediate form.
  Today, if a label (outside the Jura) only says "Traminer", you have to look closely to see which clone is meant.

It loves a cool climate. As Savagnin ripens late, it needs a long autumn to achieve full physiological ripeness without the acidity dropping. It likes cool nights to retain its tension.

For the oxidative style (Jura style), there is a legendary combination: Comté cheese (ideally matured for 24 months). The nutty flavours of the wine blend perfectly with the cheese.
Savagnin is also the perfect partner for:

• Chicken in morel cream sauce (Coq au Vin Jaune).
• Dishes with curry or Asian spices.
• Classic, floral Savagnin goes perfectly with freshwater fish (trout) or cheese fondue.

Put away the narrow Riesling goblets. Savagnin needs air!

• For the fresh style: a medium-sized universal glass or Chardonnay glass.
• For the oxidative style / Vin Jaune: A large-volume Burgundy glass. The complex flavours must be allowed to develop.

Please do not serve ice cold!

• 10-12 °C for the fresh varieties.
• 13-15 °C for mature or oxidised wines (Vin Jaune). Too cold and the nutty nuances are lost.

Both often grow side by side in the Jura. Chardonnay is usually rounder, smoother and more fruity (peach, melon). Savagnin is edgier, wilder, more acidic and often has a more savoury, almost salty component that Chardonnay lacks.

Young, fresh Savagnins benefit from a little air (carafe: 30 minutes).
A Vin Jaune from the Savagnin grape variety should - and this is no joke - ideally be opened a day before drinking. It is used to oxygen and does not collapse but blossoms.