Andre Et Michel Quenard Jacquère 'Les Abymes' 2023

Andre Et Michel Quenard Jacquère ‘Les Abymes’ 2023 is a light-bodied white wine from the Savoie region in France, made exclusively from the indigenous Jacquère grape. It offers vibrant aromas of citrus zest, green apple, and delicate alpine flowers. On the palate, expect a crisp acidity, subtle mineral undertones, and a refreshingly clean finish that reflects its mountainous terroir.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Light-bodied
Grape Varietal: Jacquère
Tastes Like: Citrus zest, green apple, floral notes, mineral hints
Alcohol Percentage: ~11.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Vin de Savoie Abymes AOP
Region: Savoie, France
Terroir: Stony, limestone-rich soils with alpine influences
Aging: Fermented and matured in stainless steel to preserve freshness
Serving Temperature: 8–10°C – Best served chilled

Andre Et Michel Quenard is a well-regarded family estate in Savoie, dedicated to expressing the character of native grape varieties like Jacquère. By combining meticulous vineyard work with minimal intervention in the cellar, the domaine captures the pure alpine essence and nuanced minerality that are hallmarks of this region.

Seafood: Fresh lake fish such as perch, or light white fish in a citrus-based sauce.
Poultry: Roast chicken with lemon and herbs, or turkey breast with mild seasonings.
Vegetarian: Cheesy potato gratin, vegetable quiches, or mild stir-fries.
Meat: Lean pork dishes, allowing the wine's bright acidity and delicate flavours to shine.

Tomme de Savoie: Mild, semi-firm, echoing the wine's alpine freshness.
Reblochon: Creamy and lightly nutty, complementing the wine's crisp acidity.
Gruyère: Nutty, pairing well with the wine's subtle mineral finish.
Fresh Goat's Cheese: Tangy, matching the wine's citrusy lift.

Raclette Savoyarde

Ingredients:

• 500g raclette cheese, sliced
• 800g baby potatoes, boiled until just tender
• Assorted charcuterie (e.g. ham, prosciutto, salami)
• Cornichons (small pickles)
• Pickled onions (optional)
• Salt and pepper, to taste

Instructions:

1. Prepare the potatoes: Gently boil baby potatoes in salted water until just tender. Drain and keep warm.
2. Melt the cheese: Traditionally, a raclette grill or tabletop broiler is used to melt the sliced raclette cheese. In a pinch, place slices on an ovenproof dish under a hot grill until bubbly.
3. Assemble: Serve the melted cheese over halved warm potatoes. Accompany with charcuterie, cornichons, and pickled onions if desired.
4. Season: Add a sprinkle of salt and pepper to taste.
5. Enjoy with a chilled glass of Andre Et Michel Quenard Jacquère 'Les Abymes' 2023 for a delightful glimpse into Savoie's traditional flavours.