This article is in stock at our premises ,
delivery to you on:20-01-2019
hors jours fériés.
Chardonnay vinegar Jura
Method of Manufacture:
According to Louis Pasteur process, slightly adapted.
aging in oak 228 rooms in the old cellar and final transformation into vinegar for at least three months.
-visual: Pale yellow, clear and bright
-Olfactif: Vinegar powerful nose with white flowers final
-Gustatif: Attack with vivid wooded sweet hawthorn final
Vinaigrettes, salads, asparagus.
by Christophe MENOZZI,
Master Sommelier of France,
Best Sommelier Jura Franche-Comté.
Splendid yellow light golden color, with golden yellow reflections mellowed, a silver disk early youth with an average dye, bright and clear.
Vivid first nose of good intensity with citrus aromas, white fruit, exotic fruits and others.
The aromas are of good persistence. The change is remarkable and refined vinegar.
Compulsory breeding gives us notes of fresh undergrowth.
With little fuss, like wine, the second nose is wider, it unveils lemon zest notes, apple chard, white pepper, tangy mango marmalade, honey, tobacco and cold 'humus.
A final incredible freshness nose.
A very fresh attack with a light apple russet skin tannin, ample mid-palate.
An energy evolution, with notes of citrus, white pepper and exotic dominates the mouth, others are more discreet.
An extraordinary and happily balance.
A final vinegar as a great wine
A very, very nice vinegar that will charm your dishes.
I like its freshness, citrus side and pepper.
It will be the perfect companion of the Tartar and fish carpaccio. Vinegar has many differences and references that our wines.
Matching Food & Vinegars:
- Mango salad, fried prawns and Colombo, this vinegar spray.
- Poultry tartare and potato mixture with honey and chardonnay vinegar.
- Saint-Jacques carpaccio enamelled mixture of mead, white pepper and this vinegar
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