Definition: Yellow wine

An exclusive wine from the French Jura region, it requires two prerequisites: soil rich in blue or black marl and the Savagnin grape variety. Its vinification involves slow fermentation, after which it is aged in 228-litre oak barrels for at least six years and three months, without topping up or racking, and without replenishing the portion that evaporates, known as the "angels' share". A veil of protective yeast develops on the surface of the wine, causing a slow metamorphosis during which the wine changes colour and acquires its famous yellow nose and taste, a distinctive bouquet reminiscent of curry, walnut, hazelnut and green almond. The ageing process lasts for a minimum of six years and three months. After ageing, Vin Jaune is stored in a special bottle. This bottle, known as a clavelin, has a capacity of 62 cl, which corresponds to the residual volume of one litre of wine after this long ageing period, during which it loses 38% of its volume. Vin jaune has an alcohol content of between 12 and 14%. The well-known Château-Chalon appellation produces only vin jaune. Vin jaune has an exceptionally high ageing potential (50 years or more for the great vintages). It is recommended to decant vin jaune to oxygenate it before serving. It is best enjoyed at room temperature, between 15 and 17°C. It pairs wonderfully with foie gras, escargots, cream-based dishes, the famous chicken with vin jaune and morel mushrooms, and is the perfect accompaniment to Comté, Tête de Moine and dried fruit.