Red grape variety
Mondeuse Noire
Savoie’s peppery Alpine red, established by DNA analysis as a close relative of Syrah.
What is Mondeuse Noire?
Mondeuse produces dark, peppery, high-acid Alpine reds, and is a half-sibling of Syrah through Mondeuse Blanche.
The Vitis International Variety Catalogue, maintained by the Julius Kühn Institute, holds this variety as accession 7921 under the prime name MONDEUSE NOIRE, with berry skin colour noir and country of origin france, and the pedigree "MONDEUSE BLANCHE X TRESSOT NOIR". Checked 2026-08-17.
What it tastes like
This is the envelope across every expression of Mondeuse Noire, not a description of one bottle. Wide ranges are the honest answer.
| Dimension | Typical | Range | Variation |
|---|---|---|---|
| Sweetness | low | Consistent | |
| Acidity | high | Some variation | |
| Tannin | medium-plus | Some variation | |
| Alcohol | medium | Some variation | |
| Body | medium | Some variation | |
| Fruit intensity | medium-plus | Some variation | |
| Aromatic intensity | medium | Consistent | |
| Oak influence | low | Consistent | |
| Savoury character | low-medium | Consistent | |
| Floral character | low | Consistent | |
| Herbal / green character | low | Consistent | |
| Spice | medium-plus | Some variation | |
| Earthy character | low | Consistent | |
| Perceived freshness | high | Some variation | |
| Texture | medium | Consistent |
Common flavours
Where it grows
- Savoie — France
If you like Mondeuse Noire, try…
Every suggestion says why it is connected and what will be different.
Closest matches
What is most like this?
Syrah
A close genetic relative with the same peppery signature.
Fuller-bodied and riper.
Trousseau
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be softer and rounder, and less tannic and softer.
Pinot Meunier
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be less tannic and softer, and less spicy.
Similar but lighter
Something like this, but lighter?
Grolleau
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be less tannic and softer, and less spicy.
Schiava
They occupy similar territory for weight and structure.
Expect it to be less tannic and softer, and lighter.
English still Pinot Noir
They occupy similar territory for weight and structure.
Expect it to be less tannic and softer, and lighter.
Similar but lower in alcohol
Something like this, but less alcoholic?
English still Pinot Noir
They occupy similar territory for weight and structure.
Expect it to be lighter, and less tannic and softer.
Grolleau
They occupy similar territory for weight and structure, and both come from the same country.
Expect it to be less tannic and softer, and less spicy.
Pinot Meunier
They occupy similar territory for weight and structure, and both come from the same country.
Expect it to be less tannic and softer, and less spicy.
Similar but fuller
Something like this, but richer?
Syrah
A close genetic relative with the same peppery signature.
Fuller-bodied and riper.
Valpolicella Ripasso
The structural profile is close across body, acidity and tannin.
Expect it to be sweeter, and more oaky.
Washington Cabernet Sauvignon
They occupy similar territory for weight and structure.
Expect it to be fuller and richer, and more oaky.
What to eat with it
Ranked by WineHQ's pairing engine, which reasons from the structure of the dish.
Fillet steak
Works because the finished dish, not the raw ingredient, sets the target.
Goat cheese
Works because the dish is acidic, and a lower-acid wine would taste flat beside it.
Hummus
Works because the dish is acidic, and a lower-acid wine would taste flat beside it.
Turkey
Works because the finished dish, not the raw ingredient, sets the target.
Vegetarian dishes
Works because the dish is acidic, and a lower-acid wine would taste flat beside it.
Tabbouleh
Works because the dish is acidic, and a lower-acid wine would taste flat beside it.
What to avoid with it
Dishes the pairing engine scores badly, and the principle that explains why. A short list: most things are fine.
How to serve it
Temperature
14–16°C
57–61°F · Cellar cool
Most modern rooms are warmer than this. Twenty to thirty minutes in the fridge before serving usually gets a red into range.
Decanting
Worth decanting
Young, firmly tannic wine often softens noticeably with an hour of air — the most reliable case for decanting.
Glass
Burgundy bowl
A wide bowl gives a delicate, aromatic red more surface area to release aroma, and directs it to the nose from a wider rim.
Ageing
Most wines made from this grape are for drinking now, but certain styles reward keeping.
Savoie’s serious red, peppery and firmly tannic, and genetically related to Syrah. Good examples from Arbin need several years to soften and hold well beyond that; lighter versions are made for early drinking.
Sources
Sources consulted
- Vitis International Variety Catalogue (VIVC) — Julius Kühn-Institut, Institute for Grapevine Breeding Geilweilerhof