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    Blog

    Wednesday, 28 February 2018 12:21

    Vin Jaune: Time in a Bottle

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    Vin Jaune is Jura’s claim to fame! This stylized wine product is made from Savagnin [Blanc] and represents a wine that has undergone controlled oxidation in barrel through the action of a film of surface yeasts.

    These surface yeasts metabolize ethyl acetate and acids into aldehydes while simultaneously protecting the wine from direct contact with air. This process produces a unique “sherried” character and conveys long ageing potential.

    By law, the wine cannot be bottled until 6 years and three months after the vintage (i.e. January, seven years after harvest). By law, it must be bottled in an unusual 620 ml bottle called a “clavelin.” During the ageing process, a significant volume of wine is lost through evaporation/transpiration. Reputedly, a liter of wine is whittled down to 620 ml by the time cellaring is complete, hence the bottle size. But storage conditions vary and the volume of wine lost during the ageing period is equally variable.

    This dry, nutty, white wine is typically not chilled before serving. Most are decanted for several hours and served at room temperature with a nice wedge of Comté cheese and a splash of walnuts. Chicken with morels in a vin jaune cream sauce is traditional dish incorporating the wine…which is also served alongside!

    A typical vin jaune can last a decade or longer…although once you try one, no bottle will last so long on the shelf thereafter.

     

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    Lisa Airey

    Lisa M. Airey, FWS, CWE has thirteen years of experience selling wine at the wholesale level and in training both sales force and wait staff. She sat on the Board of Directors for the Society of Wine Educators from 1998-2004 and co-chaired the committee which launched their Certified Specialist of Wine program and authored and edited the first CSW Study Guide. She served as Education Director of the SWE before assuming the same role for WSG. She oversees all WSG educational programming.

    Lisa was knighted by the French government (Order Mérite Agricole) for her contribution to French agriculture, namely the development of the French Wine Scholar Program. She is an Accredited International Bordeaux Tutor through the CIVB, a Certified Burgundy Instructor through the BIVB and a Certified Rhône Educator through Inter-Rhône. Lisa graduated from Georgetown University’s School of Language and Linguistics, Magna Cum Laude.

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