Are you looking for a distinct and unique wine? Maybe the Jura area in France can require. This little wine area in eastern France is close to Burgundy and the Alps. It has outstanding cheeses; the Comté is understood all over the world. And its gewurztraminers are remarkable. They take some getting used to however offer it a shot; they are worth it.
Although Jura is little, it has a wide array of various white wine styles, red, white, rosé, sweet and shimmering. They make the distinct yellow white wine, Vin Jaune, from a white grape variety called Savagnin. Worth seeking out is their extraordinary Chardonnay wines that are anything but Burgundy copies.
Jura is still an unidentified red wine area. 80% of the white wines are offered in your area. However things are gradually altering. Increasingly more wines from Jura are exported.
A vin jaune Chateau Chalon from Domaine Maire, with its logo embossed on the bottle, copyright … [+]
Vin Jaune is well-known although it represents just 5% of the production in the Jura. It is a remarkable wine, incredibly dry and fresh, with a distinct, slightly oxidized character. Some like it right away; others have to get used to it. It is a beautiful food wine, and with its high acidity, it is ideal as an aperitif.
You can get a little a shock the first time you taste a Vin Jaune. The unique homes come in part from the grape savagnin, which has abnormally high acidity. But the production technique gives a lot of the character. If you like sherry and are used to consuming fino, the driest type of sherry, then you will recognize the style.
To make a Vin Jaune, the need to ferments to a dry red wine. This white wine is then put in oak barrels. According to the rules, the red wine must be aged here for a minimum of 6 years. The barrels must not be topped approximately compensate for evaporation. And, strangely enough, the red wine will not rely on vinegar.
Vin Jaune Cotes du Jura from Domaine Jean Bourdy, with a traditional design label, copyright BKWine … [+]
In the barrel, a strange phenomenon will happen, in French called prise de voile. The veil is a layer of yeast that will cover the surface of the white wine. This layer of yeast avoids the red wine from being messed up during its time in the barrel. It safeguards the red wine from damaging acetic acid bacteria.
The yeast layer triggers the ethanol to oxidize and form acetaldehyde which provides the white wine a dry, nutty and a little oxidized character. It also forms unpredictable acidities and a particle called sotolon that offers aromas that will advise you of curry and walnuts. The glycerol material in the red wine will be considerably minimized, which considerably impacts the mouthfeel. The layer of yeast will take in any residual sugar in the red wine, making it really bone dry.
We have actually tasted a selection of Vin Jaune from a few different vintages and from the four appellations, Château-Chalon, Côtes de Jura, Arbois and l’Etoile. The most unique and costly Vin Jaune come from Château-Chalon. This little appellation of 148 acres produces nothing else than Vin Jaune.
Vin Jaune Arbois from Domaine Jean-Louis and Valérie Tissot, copyright BKWine Photography
There are distinctions between the appellations, although it is not always easy to spot them. It may depend upon where the barrels are saved and how significant the temperature level distinctions are between the seasons. Naturally, as always, it likewise depends upon the manufacturer. It is simple to see the similarities. The red wines are crispy dry, a little oxidized, rich and intricate, full-bodied, with aromas of nuts, almonds, curry, dried fruit, ginger, saffron. It is the intensity and the concentration that varies.
Vin Jaune 2014, Arbois, Jean-Louis and Valérie Tissot
Crispy dry with an enjoyable mouthfeel, rather intense and concentrated. Unique spices and dried apricots, and hints of toasted bread.
Vin Jaune 2014, Etoile, Domaine Philippe Vandelle
Expressive. Very dry, really fresh in a light and elegant design.
Vin Jaune l’Etoile, Domaine Philippe Vandelle, Jura, copyright BKWine Photography
Château-Chalon 2014, Fruitière Vinicole Arbois
Extremely high acidity and a good fullness that stabilizes. Complex aromas, brioche, dried apricot, a little fat on the taste buds, sticking around taste.
Château-Chalon En Beaumont 2014, Domaine Emmanuel et Nathalie Grand
Nutty, full-bodied, great concentration. You drink it slowly. It is not a glou-glou wine.
Château-Chalon 2014, Domaine Jean-Luc Mouillard
Shockingly high level of acidity, even drier than the others (if that is possible), however likewise full-bodied and abundant, that makes a lovely combination.
Chateau Chalon, Domaine Jean-Luc Mouillard, Jura, copyright BKWine Photography
Vin Jaune 2014, Domaine Noir Frères, Côtes-du-Jura
A little milder acidity, relatively light in style, tips of vanilla and walnuts.
Vin Jaune 2014, Domaine Badoz, Côte du Jura
Extreme, extremely fresh, sophisticated, well balanced level of acidity.
Vin Jaune 2013, Domaine Pecheur, Côte du Jura
Discreet on the nose, high acidity and intricacy on the palate.
Château Chalon 2014, Domaine Berthet-Bondet
Extreme and sticking around taste, rather effective.
Chateau Chalon, Domaine Berthet-Bondet, Jura, copyright BKWine Photography
Vin Jaune 2012, Arbois, Domaine Rolet Père & & Fils
A little milder level of acidity, toasted bread, dried fruit, nuts, almonds.
Vin Jaune 2012, Côtes du Jura, Domaine Bourdy
Great concentration and long taste, terrific mouthfeel with some roundness in the surface. Aromas of walnuts, fried apples and spices.
Vin Jaune 2013, Domaine Dugois, Arbois
Complex scents, spices, cinnamon, curry, full-bodied on the palate and long taste.
Château-Chalon 2011, Domaine Maire et Fils
Discreet fragrances but full-bodied and extreme on the palate. Nuts and exotic spices control.
Vin Jaune 2010, Domaine de Sainte Marie, Côtes du Jura
Apples on the brink of over ripeness, dried apricots, nuts and curry.
Vin Jaune 2005, Domaine de Sainte-Marie, Côtes du Jura
Mature character, apricot, unique spices, great intensity
Vin Jaune, Arbois, Domaine Dugois, Jura, copyright BKWine Photography
Other Jura wines
Not all Savagnin grapes are utilized for Vin Jaune. The Jura producers also make stunning Savagnin red wines with shorter aging, in some cases topped up, in some cases not. Sometimes they mix with chardonnay.
Chardonnay is the most widely planted grape in the Jura. Burgundy is close. However a Chardonnay from Jura is far from a burgundy copycat. A traditional Jura Chardonnay is aged in barrels without compensating for evaporation and also with a yeast veil. But some producers choose to make a modern-day style Chardonnay, and in this case, they ensure that the barrels are topped up and avoid all contact with the air. However even these “regular” Chardonnay red wines typically have a special, slightly oxidative character, common of Jura.
Jura has actually had fantastic success with its exceptional Crémant de Jura in recent years. This champagne can be made across the entire area. Because Jura got its AOP Crémant-du Jura in 1995, production and sales have gradually increased. Crémant du Jura now represents around 25% of overall sales.
Some delicious reds are made from Pinot Noir and local grapes Poulsard and Trousseau. Poulsard and Pinot Noir usually offer fruity wines in light and easy-drinking designs. Trousseau is more structured and concentrated.
What food do you match with a Vin Jaune? Comté, the local cheese, has a small nuttiness and a smooth taste that goes well with a Vin Jaune or another white Jura white wine. Likewise, try curry shrimps and poultry in cream sauce. Bourg-en-Bresse, with its excellent chickens, is not far from here. A classic in French food is poulet de bresse au vin jaune, chicken from Bresse cooked with Vin Jaune.
— Britt Karlsson