With its sparkling golden yellow color, “Jura Gold” is considered one of the greatest dry white wines in the world. Health!
The fruit of chance
He is said to be a native of Château-Chalon, but his origin remains mysterious. Legend has it that this nectar was born by accident. A winemaker would have found a forgotten barrel at the bottom of his cellar. He would then have had a good idea to taste it, thus discovering its wonderful aromas. Yellow wine is mentioned for the first time in 1822 in a book on Jura agriculture, but some writings, older, evoke from the seventeenth century, in Arbois and Château-Chalon, a similar wine …
A unique vinification
Unlike other wines, this one is aged in the air: the winemakers do not complete the juice that evaporates in the barrel (the famous “part of the angels”). As a result, a veil of yeast is formed on the surface, which preserves it from oxidation. To obtain the appellation, the wine must remain at least six years and three months in oak barrels, without human intervention, for a magical metamorphosis that even Louis Pasteur tried to pierce!
Extraordinary aromas
According to strict specifications, this dry white wine, which represents only 4% of Jura production, comes from a single local grape variety: Savagnin. This variety has extraordinary aromatic potential, bringing to this nectar scents of nuts, dried fruits, and exotic spices.
A tailor-made bottle
After aging, 62cl remains on a liter of wine. In the eighteenth century, the winegrowers decided to shape a case to its measure: the clavelin, an atypical bottle by its shape as by its capacity.
The figure
4: this is the number of AOCs authorized to produce Yellow wine: Château-Chalon, Arbois, l’Étoile and Côte du Jura.
He has his own party!
On the first weekend of February, a town in the Jura hosts a major wine festival celebrating the opening of yellow wine barrels before bottling: this is the Breakthrough of Yellow Wine. It will take place from 4 to 6 February in Cramans this year.
percee-du-vin-jaune.com
“I was amazed by its aromatic power”
Xavier Pincemin, chef at Versailles
After several years alongside chef Gordon Ramsay and a stint at Top Chef in 2016, Xavier Pincemin is now at the head of his restaurant: Le Pincemin. He discovered yellow wine while looking for a way to bring pep to a sweetbread. “I was amazed by its unique aromatic power. It was magical and I fell in love with this wine! ” he rejoices. At his table, he declines it in sauce to sublimate poultry and foie gras or gelifies to accompany cheese.
lepincemin.com
Don’t miss interesting posts on Famousbio
