Savoie wine has attracted the interest of US buyers in recent years, a welcome source of income – and regional pride, as for a long time their quality was questioned by French drinkers.
Two organic producers told The Connexion that the new market is unexpected. It comes off the back of visits by US firms to Savoie in around the late 2010s, when they were looking to diversify their wine lists.
Growing demand is also coming from Asia and Scandinavia, to a lesser extent.
The UK market, however, is non-existent, producers say.
Savoie wines are popular for their moderate pricing, low alcohol, low sulphite and craft production, important characteristics for a niche clientele of consumers.
“It started with two wines in 2017. Now, there are five,” said Pascal Barlet, co-owner of La Cave du Prieuré, a wine company in Jongieux which imports rosé into North and South Carolina.
“I cannot keep up with demand from the US. My importer would like more bottles that I cannot produce because it would mean more resources, more vineyards, more people, more investment.”
Romain Dupont, a 36-year-old organic wine producer delivering 20,000 to 25,000 bottles a year at the Domaine les Aricoques in Frangy, has also benefited from US interest.
Tasting success: Romain Dupont and Guillaume Bellon from Domaine les AricoquesJeremy Prevost
“I did not expect such quick growth and development,” he said.
Domaine les Aricoques gets 70% of its revenue from exporting, with 30% of that coming from two US importers based in New York, California and Oregon. One of these has already placed the biggest order to date in 2025.
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Domaine les Aricoques is produced in FrangyRomain Dupont/Domaine les Aricoques
“We benefit from global warming, paradoxically,” said Maxime Dancoine, an organic wine producer at Domaine de l'Aitonnement in Aiton.
Savoie has historically been a region that suffered weak production because of cold weather. With temperatures rising, however, crops now reach full maturity almost every year. It means that cépages (grape varieties) take on unique characteristics, raising interest further.
Savoie wines range from 10% to 13% alcohol, lower than those from most other French regions. Several producers used terms such as “refreshing and mineral” or "subtle and delicate” when asked to explain their taste appeal to US consumers.
Another lure is their location: “It is easy for Americans to place the Alps,” said Mr Dancoine.
US drinkers show none of the snobbery towards Savoie wines which have historically held them back in France.
At home, up until the late 1990s, they were often belittled as mouth rinse for raclette, tartiflette and fondue in ski resort restaurants.
“In good years, it cleans windows; in bad years, it scratches them,” one popular saying from 30-50 years ago went to characterise their taste.
This is no longer the case. Vineyards including Domaine St-Germain, Domaine Berlioz and Domaine Giachino have produced excellent bottles and several Michelin-starred restaurants now include them on their wine lists.
“Tastes these days are perhaps more suited to Savoie wine. Our terroirs have more limestone, which accentuates the mineral aspect. It goes well with today's more plant-based cuisine,” said Matthieu Goury from Domaine Chevillard in the Combe Valley.
“I certainly hope that the recognition our wines have in the US will help us in the domestic market too,” said Thomas Senger, communications director at Domaine Carrel & Senger in Jongieux.
The company has been selling wines in the US for 20 years and works with more than 10 importers across many states. More than half of its international revenue comes from the US.
But make no mistake – there is still a long road ahead. Savoie wines represent only 0.5% of total production in the country.
