Everything about Vin Jaune totally explained
Vin jaune (
French for "yellow wine") is a special and characteristic type of white
wine made in the
Jura wine region in eastern
France. It is similar to dry
fino Sherry and gets its character from being matured in a barrel under a film of
yeast, known as the
voile, on the wine's surface. Vin jaune shares many similarities with Sherry, including some aromas, but unlike Sherry, it isn't a
fortified wine. The wine is made from the
Savagnin grape, with some of the most premium examples coming from the
marl based vineyards in the
Château-Chalon AOC. In other
French wine regions, there has been experimentation in producing similar style wines from
Chardonnay and other local
grape varieties using cultured yeast such as the
vin de voile wine produced in the
Gaillac.
Production
Vin jaune is made from
late harvest Savagnin grapes, a white variety in the
Traminer family which is less aromatic than the better-known
Gewürztraminer. The grapes are usually
harvested in late October when the sugars have developed enough to have a potential
alcohol level of 13–15% for the finished wine. The grapes are
fermented slowly and then kept in small old oak casks that hold 228
liters (60
gallons). The casks are not topped up, as they're with most wines, so an air gap appears above the wine due to
evaporation. A film of yeast grows over the wine, protecting it partially (but not totally) from
oxidation. In Jura, this film is called the
voile (
veil), but it's similar to the more familiar "
flor" in Sherry production. The
voile yeast has many similar properties to "flor" but thrives better in a lower alcohol environment and develops less heavily and thickly than "flor" does.
The
voile typically takes two to three years to develop fully. During this time the wine is exposed to slight levels of oxidation that provoke chemical changes that produce
ethanal (as well as
ethanol, standard alcohol) and the
aroma compound of
sotolon. These compounds contribute to the unique flavors and aromas associated with vin jaune. Winemakers must carefully observe the wine throughout the aging process as there's a risk of it developing the
wine fault of
volatile acidity.
The wine acquires its characteristic yellow color and nutty flavors as it ages for the requisite time of six years and three months, the time that must elapse between harvest and bottling. Although, at certain points during this time, the wine isn't necessarily in the cask. After the allotted time, only about 62% of the original wine remains. The
vin jaune is then bottled in special squat
bottles that hold 62
cl (21
ounces), called
clavelins. Historically the bottle size alludes to the amount of wine left over after six years of aging and evaporation.
The unusual size of the
clavelin adds to bureaucratic complications often encountered when importing wine into countries such as the
United States where
vin jaune is virtually unknown.
Wine regions
The
Appellation d'origine contrôlée region permitted to produce vin jaune include Château-Chalon AOC, Arbois Vin Jaune AOC, Cotes du Jura vin Jaune AOC and Vin Jaune de L'Etoile. There are also a few other vin jaune-style wines made in France outside the Jura region, such as Gaillac. The term
vin de voile refering to the yeast film, thus indicates this style of wine.
Wine style and serving
Yellow wine ages extremely well. It is generally recommended that it not be drunk until ten years after bottling, that is, about 16 to 17 years after the vintage. The wine will keep for a long time, and 50 to 100 years isn't unheard of.
Vin jaune is often
served at
cellar temperature 13–15
°C (55–60
°F) and the wine is sometimes
decanted, exposing it to more oxygen prior to serving in order to stimulate the wine's unique aromas. The wine can be
paired with savory food dishes with local Jura cuisine often including
chicken recipes where the wine is cooked with the chicken itself and as a sauce component. Another common pairing is the local
Comté cheese that's produced in the
Franche-Comté region.
La Percée du Vin Jaune
A festival called
La Percée du Vin Jaune (Opening of the Yellow Wine) is staged in the first week of February each year to celebrate release of the newly released vintage, which due to the legal requirements for aging will be the one harvested in the autumn seven years earlier. Recent events, including tasting sessions, have attracted over 30,000 visitors. This event takes place in a different village in the region every year. The host villages have been as follows:
Further Information
Get more info on 'Vin Jaune'.
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