I recently had a Swiss dessert wine called Amigne de Vétroz, and paired with an apple tart. It was my first encounter with the grape Amigne. The Vétroz is an appellation within the Swiss wine reigon of the Valais. This is in the western, french-speaking part of Switzerland and they make a wide variety of wines, from Fendant to Dole. The Valais contains all the Amigne planted in the world, and most of that is in Vétroz. I had a half bottle of Jean-Réne Germanier’s 2001 “Mitis” bottling, and it had an apricot and rhubarb smell, was off-dry with lively acidity and a honeyed texture. It went very well with the apple tart, which was from a recipe in Richard Olney’s Simple French Food, a cookbook my husband loves, but occasionally intimidates me. I’d say only about half the recipes are actually simple — the apple tart was one of them. The crust was different from the paté brisée I usually make, it was more cookie-ish. After making the crust you spread the apples in the middle, fold the crust around up around the sides and bake for 40-50 minutes. Afterwards, spread a little bit of puréed fruit jam or butter on the top. I used Rigoni di Asiago’s Apricot fruit spread and it worked very well. Delish!