Vin jaune ◆

Vin jaune

What it is

The barrel is filled once and never topped up again for six years and three months; a film of yeast grows across the surface and shields the wine while about a third of it evaporates. That loss is why the bottle holds 62 cl — what is left of a litre after the cellar has taken its share.

In the kitchen

Reduce it far less than you would a dry white: the sotolon that gives the curry note concentrates fast and turns acrid. Stir it into a cream sauce at the end, off the heat, and open the bottle a day ahead.

Goes with

Morel Cream Bresse chicken Comté Walnut Butter

Same species

Aceto Balsamico Tradizionale DOP Amontillado Armagnac Banyuls Brandy de Jerez Champagne vinegar

Also used with

Belon flat oyster Bleu de Gex Haut-Jura Blonde morel Cancoillotte Osetra caviar Schrenckii caviar

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