Andre Et Michel Quenard Jacquère 'Les Abymes Mineral 1248' 2022

Andre Et Michel Quenard Jacquère 'Les Abymes Mineral 1248' 2022 is a light-bodied white wine from the Savoie region in France, crafted exclusively from the Jacquère grape. It exhibits fresh aromas of citrus zest, green apple, and delicate alpine flowers. On the palate, expect a crisp acidity, subtle mineral undertones, and a clean, refreshing finish that highlights the region’s 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 respected family estate in the heart of Savoie, focusing on native grape varieties like Jacquère. Through careful vineyard practices and minimal intervention in the cellar, the domaine aims to capture the pure alpine character and distinct minerality that define the region.

Seafood: Fresh lake fish such as perch, trout, or delicate white fish in a light sauce.
Poultry: Roast chicken with lemon and herbs, or turkey breast with a mild cream sauce.
Vegetarian: Alpine-inspired dishes like cheesy potato gratin, or vegetable quiches.
Meat: Lightly seasoned pork medallions, allowing the wine's bright acidity to shine.

Tomme de Savoie: Mild and semi-firm, matching the wine's alpine freshness.
Reblochon: Creamy and slightly nutty, complementing the wine's crisp acidity.
Gruyère: Nutty and savoury, providing a layered contrast to the wine's mineral notes.
Fresh Goat's Cheese: Tangy, mirroring the wine's citrusy, zesty edge.

Tartiflette (Savoyard Potato Bake)

Ingredients:

• 1kg potatoes, peeled and thinly sliced
• 200g bacon lardons (or diced smoked ham)
• 1 onion, thinly sliced
• 200g Reblochon cheese (or similar soft, washed rind cheese), sliced
• 1 cup crème fraîche
• 1 tbsp butter
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 180°C. Parboil the sliced potatoes in salted water for about 5 minutes, then drain and set aside.
2. In a pan over medium heat, melt the butter and sauté the onion until soft. Add the bacon lardons, cooking until lightly browned. Season with pepper (and salt if needed, noting the bacon may already be salty).
3. Arrange half the potatoes in a baking dish. Spoon over the onion-bacon mixture. Spread half of the crème fraîche and top with half the Reblochon cheese slices.
4. Layer the remaining potatoes, crème fraîche, and cheese on top. Bake for 20–25 minutes or until the cheese is melted and golden.
5. Serve hot alongside a chilled glass of Andre Et Michel Quenard Jacquère 'Les Abymes Mineral 1248' 2022 to appreciate the regional harmony of Savoyard cuisine.