Denomination:
Pinot noir vinegar Jura
Grape:
Pinot Noir
Method of Manufacture:
According to Louis Pasteur process, slightly adapted.
Livestock:
aging in new oak barrels in the 228 old cellar and final transformation into vinegar for five months.
Product analysis
Tasting:
-visual: Red Dress supported, clear and bright
-Olfactif: Subtle nose of red berries of the woods with slightly vanilla final.
-Gustatif: Attack with vivid wooded sweet red berries final
Aging:
10 years
Accompaniment:
Déglaçages meat, game and common game birds, salads.
Its smoothness allows him a remarkable alliance with spices
Product analysis
by Christophe MENOZZI,
Master Sommelier of France,
Best Sommelier Jura Franche-Comté.
Beautiful garnet color chastened, bursting ruby, cherry juice disc, an average dyestuff, brilliant.
Nose:
A nose with delicate, with aromas of pinot noir race, floral, bud, spice mixes the characteristic vinegar.
As a wine, a little fuss in the glass and notes of raspberry, cherry and white pepper Kirschée to ennoble.
Mouth:
In fresh attack, a pretty bold lacquer mouth.
Kirschée superb notes of cherry, raspberry brandy on a peppery violet finish.
A final to Bourguignonne. Note :
Yes, yes, it's vinegar.
Impossible to differentiate the dress of a wine that vinegar.
The aromatic is attractive, the mouth is very dignified, a vinegar pinote.
Matching Food & Vinegars:
Duck with candied cherries deglazed
-Magret and pink peppercorn and beet vinegar Pinot Noir,
Skate -Aile the gremolata vinegar Pinot Noir,
-Foie Fat fried hot chutney grenadine pepper vinegar Pinot Noir.