Vin Jaune?

[budnball]

Howdy all. I was given this bottle of 2000 Domaine Tissot Andre and Mireille Now Stephane Arbois Vin Jaune for Chrismas. I did not really notice it because it was part of a one bottle cellar swap among friends. Sort of a secret booze Santa. Never heard of this wine and I'm not sure if this a dessert wine as the 500ml bottle suggests. Any ideas?

[Steve_K]

I wouldn't touch it for at least 10 years. I had a 1996 Chateau Chalon Vin Jaune a few weeks ago and it was a baby.

[budnball]

ten years? really? I'm not the kind to keep a bottle that long. hm

[Delucacheesemonger]

l have three bottles from the 1960's, this is considered by many as the longest living wine in France. But it is accessible earlier. It is aged in cask a long time and yours at 11 years is fine now, IMHO.

[Delucacheesemonger]

Vin Jaune and it's rarer cousin Chateau-Chalon are made from 100% savignin and are aged in barrels without topping, thus acquiring a sherry flor, and a similar sherry flavor. It comes in a 62 cl bottle, as stated, called a clavelin, after Hubert Clavelin and his family near Arbois.

[Brad Ballinger]

Echoing what's been written... this wine is not going to taste like any other wine you've had. It shows some oxidation, which is intentional. Most people I know either love it or hate it. Not much middle ground with Vin Jaune. Traditional pairing is Comte, which comes from the same region as the wine (Savoie).

As an aside, Andre and Mireille Tissot make a Cremant de Savoie that I find very appealing.

[maria lorraine]

You've got a lovely bottle of wine. Vin Jaune has been written about very positively on this board, especially in the posts by carswell. It is different, but appealing nonetheless, especially when paired with certain foods.

Read the CellarTracker reviews of this wine, to get an idea of flavors and pairings:
http://www.cellartracker.com/list.asp...

The wine does need food -- something like Comte cheese and spiced walnuts, chicken dishes with morels -- more with savory dishes than with sweet foods, and foods with some (but not great) spiciness.

For more info, do a search here on the board, and elsewhere online.

[Maximilien]

It's not a dessert wine; it's kind of dry with a nutty and toasty nose; it goes well with chicken (not roasted or bbq) and morrels and cheese (comté)

It's an aquired taste.

The vin jaune use a smaller bottle, a clavelin.

If you can keep it, vin jaune can last a _very_ long time.

[budnball]

Thanks for the reply. An aquired taste huh, that sounds ominous..

[tmso]

Vin jaune and boudin noir is a match made in heaven.