If there is one thing the Swiss did right after the dairy, is wine. Amigne is a white-grape wine and is usually grown almost entirely in Vetroz, in the Valais region of Switzerland.
The area is known to be a breeder of the wine, from the past two-thousand years. Locally it’s called “Amigne de Vetroz”.
A courtesy of the Romans, Amigne, alike most Swiss wines, has the most fans in the Alps itself and hence little is left for export; it has become a Swiss delicacy.
As we hinted on previously, the Amigne is a gift to the Swiss from the Rome, and we have history to prove it and of course the columns of the genius Roman writer Columella; her writings hint towards a grape variety known as Vitis Aminea which means that the grape may have been seeded in the Roman Empire for approximately two millennia.
Types of Serving and Methods of Production
The wine is produced along the lines of sweet and dry. As a dry wine it shares a citrusy and stone fruit inspired flavor with other white wines where the herbaceous aroma and the bitter-almond taste an Amigne exclusive.
Other comparatives include honey and a “brown-bread” quality as quoted by Oz Clarke.
An Interesting fact, the Amigne grape can also produce a Sauternes–like late harvest wine, which take two-three years to be drinkable, but as the saying goes wine only improves with age so some can be aged.
In the sunnier spots along the uppermost reaches of the Swiss portions of the Rhone River, the variety is considered to be best grown.
The makers have also taken great care with the taste; the label has one, two or three bees on it to indicate the level of sweetness in them, so there’s no going wrong with the flavor.
One bee is a dry wine, two bees is a semi-sweet wine with considerable level of sweetness in it, and three bees indicate enough sugar to give you a good, strong buzz.
Amigne’s loose bunches mean that grapes can be left on the vine a lot longer. Amigne receives the delicate citrus scent like that of drier styles when those sugar-rich grapes are dried before pressing to concentrate flavors and giving the wine a sweet twist.
They are said to be best drunk between five to ten years. The Amigne is praised to be a rich and powerful wine, no matter what form.
The bottle opens to assault the notes with heavenly aromas of apricot jam and mandarin.
On the palate, its beauty is held together by bizarre balance between vigorous acidity and a tannic finale.
Not only is it essential to have the perfect food to go with the wine, it also compliments the vin de table in a rather luscious and mouth-watering fusion.
EXCLUSIVELY WITH DRY: now the dry wine is drier comparatively to the other options of the wine, however, a wine is rarely bitter and hence the dry Amigne falls under the classic category. So the food put together with it is also on the stereotypical lines, with cheese, blue cheese and desserts.
EXCLUSIVELY WITH SEMI- SWEET: Chocolate brownie and Chocolate sweet rolls accompanies the enchanting flavors of the white wine flawlessly.
EXCLUSIVELY WITH SWEET: The French pear Tarte is the perfect escort to match the sweet Amigne. The crispness from the tartin combined with the cogent texture of the wine attacks your senses in the best way possible.
FOR ALL THREE: A cheese fondue, a soft-shell crab or a sweet orange pound grape is the way to go if you want something to go with all the three flavors.
Editor-in-Chief and Wine Writer
Michael is an online enthusiast, with a lot of knowledge about online marketing. Traveling around the world to hunt for the perfect wine. Latest on Sicily, where Etna has a huge impact on the taste, which is strong with a bitter aftertaste for the youngest wines, but older wines are fantastic. Drinking wine, and writing about them, are one the passions. Remember to drink responsibly 🙂