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| Adrien Berlioz of Domaine du Cellier des Cray and Frédéric Giachino of Domaine Giachino. |
It's possible to turn up the occasional vin de Savoie in the more forward-thinking restaurants and wine shops in the states, where somms and wine geeks are often looking for the next keen blistering white to ratchet up the acid. (Hence the relative geek cache of Vermentino, Pecorino, Aligoté, etc.) Whereas in my experience, rich Savoyard reds, based primarily on the Mondeuse grape, remain on a whole other level of obscurity.
I tasted through quite a few at the Vin de Savoie tasting at La Cave de l'Insolite last month, and while I can't lie and say they screamed COMMERCIAL OPPORTUNITY*, they were on the whole much more aligned with contemporary wine tastes that I'd expected.**
