Ok, ok, ok....maybe the topic last week was too easy...so let's step it up a bit for this week.
Where is this unique gem from in the wine world? How is it made? Name 1 producer.
Vin Jaune, or 'yellow wine' as it translates is a specialty of the Jura in France. Produced from the Savagnin grape, the wine is aged 'Sous Voile' or under a layer of dead yeast, comparable to Fino or Manzanilla Sherry, though it is not fortified. The grapes are harvested late, with potential alcohol between 13-15%. Fermentation occurs in small oak casks, which are not filled as they evaporate, allowing the voile to form. The aging process takes several years, in which time the wine has some oxidation as the voile develops/thickens. Minimum aging is 6 years and 3 months between harvest and bottle, when the wine is bottled, traditionally it is done so in regional specific Clavelins, which supposedly were the right size for the amount of liquid left over after the 6 years and 3 months of aging/evaporation. The resulting wine has a deep yellow color, and nutty flavor. The best examples come from Chateau-Chalon, Domaine Courbet is a producer.
Clavelin bottles, which hold 620ml instead of a regular bottle which holds 750ml